New Potatoes with Cumin
Transform your next side dish into a flavor-packed delight with these irresistible New Potatoes with Cumin. This recipe showcases tender, skin-on new potatoes, coated in a vibrant blend of cumin seeds, ground cumin, and fragrant garlic, lightly sautéed to develop a golden, crisp exterior. A generous drizzle of lemon juice and a finishing touch of fresh cilantro elevate the dish with a zesty brightness and herbaceous flair. Ready in just 30 minutes, this easy yet elegant side is perfect for complementing grilled meats, hearty stews, or vegetarian mains. Whether you're hosting a dinner party or whipping up a quick family meal, this spiced potato dish is guaranteed to impress. Keywords: new potatoes, cumin potatoes, quick side dish, easy potato recipe, spiced potatoes.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams new potatoes
- 2 tablespoons olive oil
- 1 teaspoon cumin seeds
- 1 teaspoon ground cumin
- 3 cloves garlic
- 0.5 teaspoons salt
- 0.25 teaspoons ground black pepper
- 2 tablespoons fresh cilantro
- 1 tablespoon lemon juice
Instructions
Wash the new potatoes thoroughly to remove any dirt from the skin. Leave the skins on for added texture and flavor.
Cut any large new potatoes in half to ensure even cooking. Smaller potatoes can be left whole.
Bring a medium pot of salted water to a boil. Add the new potatoes and cook for 12-15 minutes, or until they are fork-tender. Drain and set aside.
While the potatoes are cooking, finely mince the garlic cloves and roughly chop the fresh cilantro.
In a large skillet or sauté pan, heat the olive oil over medium heat.
Add the cumin seeds to the hot oil and let them sizzle for 30 seconds until they become fragrant.
Stir in the minced garlic and cook for about 1 minute, being careful not to let it brown too much.
Sprinkle the ground cumin into the pan and stir well to combine the spices with the oil and garlic.
Add the cooked potatoes to the skillet. Toss them gently to coat them in the spiced oil mixture.
Season the potatoes with the salt and ground black pepper. Stir to distribute the seasoning evenly.
Allow the potatoes to cook in the skillet for an additional 5 minutes, turning occasionally so they develop a light golden crust.
Remove the skillet from the heat and drizzle the potatoes with fresh lemon juice.
Garnish with the chopped cilantro and serve warm as a side dish.
Nutrition Facts
Calories |
663 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.3 g | 38% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1223 mg | 53% | |
| Total Carbohydrate | 94.3 g | 34% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 4.0 g | ||
| Protein | 12.0 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 143 mg | 11% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 2277 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
