If you’ve seen the recipes that we’ve shared with you lately you’ve probably noticed that quite a few of them have a spice in common that you may not have too much experience with—cumin. You’ve probably seen cumin in our Shakshuka recipe, Grilled Eggplant and our Cumin-Crusted Scallops with Cucumber and Pine Nut Salad!! Cumin is native from the east Mediterranean to India and so it makes sense that in our Mediterranean –style dishes, you’ll see it! It’s used whole as a seed and in ground, as we use it in most of our dishes. Cumin is often added to chili powders and curry powder and it’s a great addition to lentil black bean and garbanzo bean dishes! And like other spices, it’s packed with phytonutrients and it’s calorie free, so feel free to season away!
Let’s start your cumin kick going with this delish recipe – Skinny Cumin Potatoes!
Skinny Cumin Potatoes
Serves: 8
Ingredients
2 lbs. potatoes, peeled, cut into 1/4 inch thick pieces
1 tbsp. olive oil
2 tbsp. ground cumin
2 tsp. ground turmeric
2 tsp. curry powder
1/2 tsp. chili powder
1 tsp. ground black pepper
Directions
1. Place potatoes in a saucepan and add enough water to cover them.
2. Boil water and allow potatoes to cook until just tender. Check potatoes by sticking knife in them and seeing if the knife comes out easily. Pour off water, and cut potatoes into quarters. Set aside to keep warm until use.
3. In a large skillet add the oil and heat over medium-high heat. Saute the cumin, turmeric, chili powder and curry powder for 1 minute. Add potatoes and cook until covered evenly with all spices and lightly browned. Toss with fresh cracked pepper. Serve warm and enjoy!!
*You can also refrigerate these and serve them as a cold summer potato salad—which is much lighter and healthier than your traditional version!
Nutrition Facts: 77 calories, 2 g fat, 0 g saturated fat, 8 mg sodium, 13 g carbs, 2 g fiber, 1 g sugar, 2 g protein
- 2 lbs. potatoes, peeled, cut into ¼ inch thick pieces
- 1 tbsp. olive oil
- 2 tbsp. ground cumin
- 2 tsp. ground turmeric
- 2 tsp. curry powder
- ½ tsp. chili powder
- 1 tsp. ground black pepper
- Place potatoes in a saucepan and add enough water to cover them.
- Boil water and allow potatoes to cook until just tender. Check potatoes by sticking knife in them and seeing if the knife comes out easily. Pour off water, and cut potatoes into quarters. Set aside to keep warm until use.
- In a large skillet add the oil and heat over medium-high heat. Saute the cumin, turmeric, chili powder and curry powder for 1 minute. Add potatoes and cook until covered evenly with all spices and lightly browned. Toss with fresh cracked pepper. Serve warm and enjoy!!
- *You can also refrigerate these and serve them as a cold summer potato salad—which is much lighter and healthier than your traditional version!