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-

  • 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.


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


Cut potatoes so they are all even sized

Boil potatoes in salted water until a knife can be interested


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


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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Cumin Spuds (will make in exchange for beer)

When Claire and I were young we used to make these potatoes after the pub. Many a young man loved us for our spuds and we were often paid in pints.
Now I often eat them in Hare Krishna Higher Taste with my friends Kat. Together we have learnt to pile our food perfectly. These spuds are very similar to the ones we put on top of our rice.
I have been making them for over 20 years so please excuse the vagueness and alter to your tastes. They originate from a Madhur Jefferies recipe which also had cauliflower.
Preheat oven to 180 (if using)

4-5 Good roasting potatoes, scrubbed and cut into 2cm chunks- parboil until just soft
1 tblsp Canola oil
2 teaspoons Cumin seed
2 teaspoons mustard seeds
2 teaspoons of each of these-
ground cumin
ground turmeric
ground cardamom
Salt & Pepper to taste

Heat oil in a wok
Put cumin seed and mustard seeds in oil, when they start popping add potatoes and stir
Add rest of ground spices and salt and Pepper (to your taste)
Cook for around 10 mins, stirring regularly.
Here you can either carry on cooking in the pan or put into a roasting pan and bake for 30-40 minutes.

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