Cumin-Spiced Roasted Potato Wedges
A cozy, aromatic potato recipe where toasted and crushed cumin seeds add a warm, earthy flavor that perfectly complements the tender roasted wedges.
β° Prep Time: 10 minutes
π³ Cook Time: 40 minutes
π½οΈ Servings: 2
Ingredients
- 600 g potatoes (about 4 medium)
- 1 garlic clove
- 1 tsp crushed cumin seeds
- 1 tsp butter
- 1/4 tsp turmeric (or 1/2 tsp sweet paprika)
- 2 tbsp oil (olive or other)
- Salt, freshly ground black pepper to taste
Instructions
- To crush the cumin: heat a packet of cumin seeds in a dry pan over medium heat until fragrant and a few pop. Grind the toasted seeds finely using a coffee grinder or mortar and pestle. Store in a sealed jar and use quickly to preserve aroma.
- Peel and cut the potatoes into wedges (6 pieces per potato).
- Place wedges in an ovenproof pan or skillet. Season generously with salt, pepper, and turmeric. Add 1 tablespoon of oil and toss to coat well. Arrange the potatoes fairly close together if you want them softer; spread them out for crispier edges.
- Roast at 200Β°C (390Β°F) with top and bottom heat for 20 minutes.
- Meanwhile, crush the garlic with a pinch of coarse salt into a paste. Mix in 1 tablespoon oil and the crushed cumin seeds.
- Pour this mixture over the partially cooked potatoes and toss to coat evenly. Return to the oven and roast another 20 minutes or until fully cooked and golden.
- Remove from oven, add butter, and stir until melted and coating the wedges.
- Serve immediately, optionally sprinkled with fresh parsley. Great alongside pork roast or grilled meats. Reheats well.
π½οΈ Serving Suggestions
Pair with your favorite roast pork, grilled chicken, or a fresh salad for a comforting meal full of warmth and aroma.
π Final Thoughts
The toasty cumin seeds add an irresistible depth to classic roasted potatoes, elevating them from simple to spectacular. The touch of turmeric or paprika adds color and subtle warmth, making this dish a standout side for any occasion.