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.
Cumin Potatoes- Muffinmum.com
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.
