Seasoning potatoes with cumin and smoked paprika makes this side dish irresistible. It’s the perfect dish to accompany your favorite breakfast scramble, sandwich, or a baby green salad.
To cook these potatoes to perfection, par cook the potatoes in boiling water, then toss them in oil and a spice mixture of cumin seed, fennel seed, some chile flakes for heat, garlic, and salt. As the seeds roast with the potatoes, their flavors intensify as they toast up.
Serves 3 to 4
- 2 teaspoons salt
- 5 large potatoes, diced into 1-inch cubes
- 2 teaspoons cumin seed
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon red chile flakes
- 1/2 teaspoon fennel seeds
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- 1 lemon zested and juiced
Preheat the oven to 425 degrees F.
Bring a large pot of water to a boil over high heat.
Add salt and potatoes, and cook uncovered for 7 minutes, or until partially cooked. Drain into a colander and give them a few shakes to rough up the edges.
In a large bowl, mix together cumin seed, smoked paprika, garlic powder, chile flakes, fennel seeds, salt, and olive oil. Add drained potatoes, and gently toss to coat the potatoes in the spice mixture.
Dump the potatoes onto a parchment lined baking sheet, spread out in a single layer, and roast for 25 minutes, or until golden and crispy.
Remove from the oven and sprinkle the potatoes with the lemon zest and a teaspoon of lemon juice (save the remaining lemon juice for making a glass of lemonade!).
Cut the potatoes into roughly the same size for even cooking.
Russet or yellow potatoes are the perfect choice for this recipe.
Kary Osmond is a Canadian recipe developer and former television host of the popular daytime cooking show “Best Recipes Ever.” Her easy recipes include helpful tips to guide you along the way, and her love of plant-based cooking offers healthy alternatives to some of your favorite dishes. Learn more at KaryOsmond.com. Copyright 2021 Kary Osmond. Distributed by Tribune Content Agency, LLC.