How to Make Cumin & Sesame Roasted Potatoes
This simple side dish has a great flavour that works to compliment other spicy or well flavoured foods. It's very easy and the flavours can also be easy to change to suit your occasion. This recipe is built to be flexible so it can work for small needs or a large party or buffet style portions. Here's how:
Potatoes to serve. For 4 people it's usually a large potato or 250g (roughly 8.8 oz) each which is a generous serve. Choose roasting types such as coliban or sebago, which go crispy when roasted.
Cumin (again it's to taste, but 1 teaspoon worth per person is a fair amount).
1T sesame seeds per person
1/4 t sesame oil per person and 1 t ordinary cooking oil (peanut is good).
Extra seasoning (salt & pepper).
Peel potatoes and cut into desired shape.1 inch (2.5 cm) cubes is recommended, but large wedges or thick slices also work well.
Preheat oven to approx 220C / 428F.
If time permits, boil potatoes for 5-10 minutes to half cook them and then strain them in a colander.It's a trade off as this saves roasting time, but adds an extra stage to the cooking. It's not essential but it works well as it makes them crispier.
Mix cumin, sesame seeds and oils in a bowl.Stir well then add potatoes. Stir again to get an even coating on the spuds. It's perfectly good if the surface of the potato gets "roughened up" as it makes them crispier. Add a little more peanut oil if the mix seems too dry for a good coating.
Tip onto the lined baking tray and spread out.If your oven is known for burning things, cover with foil.
Baking varies according to the oven and size of your potato cut.If you half cooked them, 20-30 minutes is all you would need, but 30-40 minutes for raw or for large wedges.
Keep checking and shake the tray now and then while cooking to make them cook evenly.When they are golden brown and cooked through (test with a skewer) then they are ready to go.
Season well with salt and pepper and serve.See tips for extra serving of flavour suggestions.
- These are great with any other spice flavoured mains.
- Silicon or other non-stick baking paper liners are very useful and foil protection if your oven is "challenging".
- These can be garnished with fresh chopped herbs for extra flavour - parsley, coriander/cilantro or thyme work well or a small amount of rosemary, which is quite strong.
- An alternative is microwaving the potatoes until 3/4 cooked, then cutting them into chips and frying them in minimal oil - enough so they don't stick. Stir the seasonings through at the last minute and take off the heat.
- Extra seasonings can include: dried powdered chilli and paprika, a lemon wedge to squeeze the juice on, yoghurt or sour cream.
- Avoid letting them get too brown/burnt as they will taste bitter.
- Probably the biggest risks are cumin & oil stains on your clothing so an apron is ideal. Possible burn risks from shaking the tray, so its best to put them on the stove top and flip them with a heat safe spatula.
Video: Cumin Pork & Potato Stir Fry (Xin Jiang Potatoes) Chinese Style Recipe)
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