Saturday, 24 October 2009

Multicultural Roasted Potatoes

Well these are not really multicultural - they were all just stuck in the ground to grow. If they were really multicultural, some would have been tissue-cultured, and some would be hydroponic, and some would have been grown in a greenhouse.

Okay, bad joke. Actually, I used 4 different kinds of baby potatoes in these; blue, pink, yellow and white. All were potatoes we grew this summer ourselves. They were a lot more colourful going into the pan than when they came out, I'm afraid. Oh well. They were still delicious. I do love roasted potatoes, crisp and spicy on the outside, light and steamy in the middle.

1 hour 15 minutes - 15 minutes prep time
4 servings

Multicultural Roast Potatoes
Make the Spice Blend:
1 teaspoon cumin seed
1 teaspoon fennel seed
1 teaspoon sea salt
1 teaspoon sweet Hungarian paprika
1/4 to 1/2 teaspoon hot smoked Spanish paprika
1 teaspoon rubbed savory

Grind the cumin and fennel seeds, and mix with the remaining ingredients. Set aside.

Prepare the Potatoes:
500 grams (1 pound and a 1/4) mixed small potatoes
2 or 3 tablespoons sunflower seed oil

Preheat the oven to 400°F.

Scrub the potatoes well, and cut them in halves or quarters if they are not bite-sized. Put them in a pot with water to cover, and boil for 10 minutes. Drain well.

Put the potatoes in a roasting pan where they can be in a single layer. Toss them with the oil, then the spice mixture. Roast for 45 minutes to an hour, until well browned. Stir once, in the middle of the cooking time.

Last year at this time I made Beet & Apricot Salad with Sunflower Seeds.


Gill - That British Woman said...

I love roasted potatoes too, yours look yummy!!

Gill in Southern Ontario

Ferdzy said...

Thanks, Gill. They are definitely one of life's pleasures - especially in this crummy weather!

Joanne said...

I love the sound of that spice mix. Nothing says comfort food to me like some roasted potatoes.