Cumin Potatoes with The Lucky Sod’s Little Diggers.

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We love these spuds and the name of the company. I find that when I pick up a bag of Lucky Sod’s I know I am getting quality potatoes.

Summer in New Zealand means little potatoes and invites to barbecues that ask you to bring a plate. For those not in NZ, it doesn’t mean you have to take a plate but to bring some food with you to be shared with all. Potatoes are often over looked and I have the perfect recipe for you to impress the host. These cumin potatoes are excellent for dinner too, we had them tonight with stir fried vegetables and a sausage.

With the recipe you can crisp the spuds up two ways. Either carry on cooking them in the fry pan and keep flipping or pop them in the oven in a roasting pan. I have used a disposable baking tray to take them to barbecues  and they have vanished quickly. They are best kept at room temperature.

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Cumin Potatoes- Muffinmum.com

  • Servings: this recipe 2-3 people
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This recipe can be increased easily and they work just as well. Make sure your pans are big enough to have a single layer of potatoes.

Ingredients

500g potatoes (I use Lucky Sod Little Diggers)

2 tsp cumin seeds

1 1/2 tsp ground cumin

1 1/2 tsp ground coriander

1 tsp ground turmeric

1/2 tsp cardamom

Salt and pepper to season

Oil for frying

Method

Cut potatoes so they are all even sized

Boil potatoes in salted water until a knife can be interested

Drain

In a large fry pan heat enough oil to just cover the base

Add the cumin seeds and brown

When they are brown add the potatoes

Stir the potatoes so they are covered in seeds

Cook for 2-3 minutes and keep stirring and

Add remaining spices, salt and pepper

Give everything a very good stir so all are covered and yellow

You can either keep cooking in the fry pan and stir regularly until brown and crispy

or

Place in a roasting tin and pop into the hot oven at around 180℃ and roast for 40-45 minutes stirring occasionally until nice and crispy.

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