Potatoes Baked with Cumin
Cumin adds wonderful ethnic flavor to roasted new potatoes.
- 1200 gr small new potatoes
- 4 tbs cumin
- 6 tbs olive oil
- salt, finely ground pepper
Preheat oven at 180° C.
Wash and scrub the potatoes with a wire sponge under the tap, dry them and cut them in half lengthwise.
Spread half the potatoes on the oven rack, turn over the potatoes, score the cut side with a sharp knife and grill for 15 minutes.
Brown the cumin in a non-stick frying pan over medium-high heat until it releases its aroma.
Add the olive oil and heat for another minute or two.
Season the potatoes with salt and pepper, pour the cumin-scented oil over them and serve.