• Brittany Aldridge

Garlicky Cumin & Tomato Roasted Potatoes

One word: Yum. ..or fluffy, crispy, spicy, garlicky-goodness (all of these words are very suitable, I’ll come back to this later). This simple roasted potato dish is filled with yummy spices, lots of olive oil, and the soft sweetness of tomatoes and onions. Topped at the very last minute with lemon zest and parsley this dish brings flavour from every angle! Give it a try now!


INGREDIENTS

  • 4 tablespoons olive oil

  • 2 teaspoons cumin seeds

  • 1 teaspoon chilli flakes

  • 1 teaspoon turmeric

  • 1 brown onion, sliced

  • 3-4 potatoes, peeled and sliced like chips

  • 1-2 sweet potatoes, peeled and sliced like chips

  • 2 cloves of garlic

  • 1 sprig of thyme

  • salt and pepper, to taste

  • 1 large tomato, chopped

  • zest of half a lemon

  • fresh parsley, torn, to serve

INSTRUCTIONS

  • Preheat the oven to 200 C fan (or 220 C / 425 F). Add a large oven proof pan or shallow cast iron to the stovetop on medium heat. Add the olive oil and spices to the pan and when the cumin seeds are sizzling add the onion slices. Cook the onion, stirring occasionally, for 10 minutes or until soft and fragrant. Add the sliced potatoes and garlic, then cook for a further 10 minutes.

  • Once the potatoes have absorbed the yellow golden colour of the turmeric, add the sprig of thyme and tomato. Season well with salt and pepper. Cook for 10 minutes, then place the pan in the oven and roast for 35-40 minutes, or until the potatoes and soft on the inside and crispy on the outside.

  • To serve; sprinkle with lemon zest and parsley and enjoy!

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