Cumin Potatoes
User Reviews
5
Cumin Potatoes
Description
This recipe begins by boiling small waxy potatoes until fork-tender, then gently flattening them to create a surface that crisps nicely without falling apart. Browning the potatoes in neutral oil develops a roast-like flavor and texture.
The flavor base is built in a wok or skillet, where cumin seeds, garlic, and diced onion are cooked until aromatic. The potatoes return to the pan and are combined with light soy sauce, sugar, cumin powder, water, sesame oil, and optional chili flakes, which layer savory, earthy, slightly sweet, and mildly spicy notes.
Fresh scallions and chopped cilantro finish the dish, adding brightness. The cooking progresses with careful stirring until the potatoes take on the seasoning fully but remain intact, balancing a tender interior with a slightly crisped exterior.
Ingredients
- 1 pound Yukon Gold potatoes or any other small waxy variety, baby
- 3 tablespoons neutral cooking oil divided, generic cooking oil
- 1 teaspoon cumin seeds
- 2 cloves garlic (minced)
- 1 onion diced, small
- 2 teaspoons soy sauce light
- ¼ teaspoon sugar
- 1 teaspoon cumin powder
- 1 tablespoon water
- 1 teaspoon sesame oil
- crushed chili flakes optional/to taste, a dash
- salt (to taste)
- 1 scallion (chopped)
- ¼ cup cilantro (chopped)
Instructions
- Boil the potatoes in a pot of water for 15 minutes or until cooked through. When a fork goes through without any resistance, they’re ready.
- Drain and cool slightly before using the flat side of a large knife to lightly flatten them enough so that the skin breaks open, but each potato is still intact. Don’t over-press, or they’ll crumble!
- Heat 2 tablespoons of oil in a flat-bottomed non-stick pan or cast iron skillet. Lightly brown the potatoes on both sides. You can skip this step if you are short on time. Just know that browning gives the potatoes a more roasted taste and robust flavor.
- Heat the last 1 tablespoon of oil in your wok over medium-high heat. Add 1 teaspoon cumin seeds, 2 cloves minced garlic, and the diced onion. Cook for about a minute, until the onion turns translucent. Next, add the potatoes, 2 teaspoons light soy sauce, ¼ teaspoon sugar, 1 teaspoon cumin powder, 1 tablespoon water, 1 teaspoon sesame oil and a dash of crushed chili flakes to taste.
- Gently stir using a wok spatula to coat the potatoes in the spices. Salt to taste, and add the scallion and cilantro. Gently mix everything well one more time before transferring to a serving dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 188 kcal
% Daily Value*
| Calories | 188kcal | 9% |
| Carbohydrates | 18g | 6% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 1g | 5% |
| Sodium | 474mg | 20% |
| Potassium | 526mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 95IU | 2% |
| Vitamin C | 16.3mg | 18% |
| Calcium | 52mg | 5% |
| Iron | 4.5mg | 25% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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