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
  • Time: 50-55 mins cooking,
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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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Chipotle Roast Potatoes – Using Barker’s Of Geraldine’s, Really Useful Chipotle Sauce.

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I was lucky enough to receive happy mail thanks to Lassoo Media and PR. A courier knocked the door looking a little flushed and asked for Muffin Mum with a parcel in his hands, I did sign the device as Emma. In that parcel was a box containing three of the brand new sauces from Barker’s Of Geraldine. In my box there was a lovely cute wire rack containing Central Otago Rich Red Plum Sauce, Chunky Salsa Tomato & Capsicum Sauce and last but certainly not least Really Useful Chipotle Sauce. I engineered our dinner to include the later.

That is actually a bit of a lie, I planned a roast for Monday night but it was a hot day in Wellington. I decided to do a fancy meal similar to a roast but with a bit of a flavour boost. I stuffed chicken breasts with feta and tomato and ramped up the good old roasts with a good coating of the Really Useful Chipotle Sauce. This spuds were mighty fine and the Really Useful Chipotle Sauce has a very good kick. We are having burgers on Friday and I am looking forward to putting too much sauce on my bun.

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Chipotle Roast Potatoes- Muffinmum.com

  • Servings: 4-6
  • Time: 1 hour cooking
  • Print

Heat oven to 180

1 kg of good roasters (Agria)

3 tbsp olive oil

2 tbsp Really Useful Chipotle Sauce

Peel the potatoes and cut into roughly 4 cm chunks, don’t worry too much about the size but do make them roughly the same size.

Place in a pan, cover with cold water and add a little salt.

Boil the potatoes until you can insert a knife (around 10 mins)

Drain, tip back into the sauce pan.

Tip 2 tbsp olive oil over the potatoes and give the pan a good shake.

Tip into a roasting tin and place back into the oven.

Cook for 45 minutes, turning occasionally.

Mix Really Useful Chipotle Sauce and the remaining tbsp olive oil.

Remove the potatoes from the oven and tip the sauce over them.

Give them a good stir and stick back in the oven for 15-20 minutes.

When they are nice and golden remove from the oven.

Enjoy