Cumin Mashed Potatoes Recipes

CUMIN POTATOES

Steps:

• Peel the potatoes and cut into 2cm cubes.
• Place on a baking tray and sprinkle with the cumin and plenty of salt and freshly ground black pepper.
• Pour the oil over and tumble the potatoes around until they are well covered.
• Bake in a preheated moderate to hot (350-400) oven until browned and crispy-about 30 minutes.
• Serve with Eastern style meals.

BABY POTATOES WITH CUMIN

Steps:

• Set potatoes on a cookie sheet and drizzle them with just enough oil to lightly coat them, about 1 1/2 tablespoons. Toss potatoes with cumin seed and roast 20 minutes at 400 F in a hot oven, then broil 5 minutes on high to brown edges of the cut potatoes. If you are making them with the Grilled Boneless Leg of Lamb, set the baking sheet with the potatoes in the oven along side the lamb on the same rack. Toss cooked potatoes with salt, to your taste, and serve.

MEXICAN MASHED POTATOES

Steps:

• In a medium saucepan, combine all ingredients.
• Heat until thoroughly heated.

MASHED SWEET POTATOES WITH CUMIN

Steps:

• Combine the first 3 ingredients and add to a lightly greased 11x7 inch baking dish or a shallow 2-quart casserole.
• Sprinkle with salt and cayenne.
• Bake, covered, in a 375° oven for 40-45 minutes or until potato is tender.
• Add syrup and next 3 ingredients; mash, leaving a few lumps.
• Sprinkle with pecans.

CURRIED CUMIN POTATOES

Steps:

• Place whole potatoes into a saucepan with water to cover. Bring to a boil, and cook until just tender. Drain, and cut potatoes into quarters. Set aside to keep warm.
• Heat oil in a large saute pan over medium-high heat. Saute the cumin, turmeric, and curry powder for 1 minute. Add potatoes, and saute until toasted. Toss potatoes with sea salt, pepper and fresh cilantro, and serve hot.

CUMIN POTATOES

Steps:

• 1. Boil the potatoes in their jackets until tender but not cracked open. Drain. When cool enough to handle, quarter the potatoes. Leave the skin on.
• 2. Heat the oil in a large heavy nonstick sauté pan over medium-high heat. Add the cumin seeds and sauté until they turn several shades darker, about 1 minute. Add the tumeric and potatoes and sauté, tossing frequently, until the potatoes are nicely browned., about 10 minutes.
• 3. Sprinkle with fresh coriander and serve hot, at room temperature, or cold.

CUMIN CAULIFLOWER MASHED POTATOES

Steps:

• Peel and quarter potatoes. Cut cauliflower into 1 1/2-inch florets. In a 5- to 6-quart kettle cover potatoes with salted cold water by 2 inches and simmer 20 minutes. Add cauliflower and simmer until vegetables are very tender, about 10 minutes. Drain vegetables in a colander and transfer to a large bowl. With a potato masher mash potato mixture.
• In a dry heavy skillet toast cumin seeds over moderate heat, stirring, until fragrant. In a bowl whisk together buttermilk and ground cumin. Stir mixture into potatoes with cumin seeds until combined well and season with salt and pepper. Potatoes may be made 1 day ahead and chilled, covered. Reheat potatoes, covered, in a 350°F. oven about 30 minutes.
• Serve potatoes drizzled with oil and garnished with cilantro.