Cumin and Garlic Potatoes

Name: Cumin and Garlic Potatoes
Total time: 35 min
Ingredients: 750 g/1 lb 10 oz baby potatoes; olive oil; 3 garlic cloves, crushed; 2 tablespoons lemon juice; 1 white onion, finely chopped; 1 tablespoon cumin seeds; salt; 50 g/1¾ oz/1¼ cups coriander/cilantro leaves, finely chopped; 50 g/1¾ oz/1¼ cups coriander/cilantro leaves, finely chopped

Preparation info

Serves:
4
as a side

Difficulty
Easy
Ready in
35 min

Appears in

Plant Feasts

By Frankie Paz

Published 2024

About

I have wooed many retreats and dates with these bad boys. Sometimes I just make a bowl of these and eat them on their own. If you have any left over, they’re delicious for breakfast the next day, warmed up with a side of fresh avocado and tomatoes.

Ingredients

750 g/1 lb 10 oz baby potatoes
olive oil

Breakfast
Leftovers
Side dish
Vegan
Gluten-free

Method

Cook the potatoes in a pan of salted boiling water for about 20 minutes.

Meanwhile, heat a drizzle of olive oil in a frying pan over a medium heat, then add the onion and cumin seeds. Cook for 5 minutes until the onion is softened, then add the garlic.

Drain the potatoes and add to the frying pan. Add a large pinch of salt and cook until the potatoes start to char, then turn and