Cumin-roasted baby potatoes
1
Points®
Total time: 40 min • Prep: 10 min • Cook: 30 min • Serves: 6 • Difficulty: Easy
Crispy seasoned roasted potatoes tossed with a quick tomato–jalapeño sauce and a sprinkle of cilantro make this the best-tasting potato side you’ve had in a while. Serve it alongside any dish you’d typically serve with potatoes—steak, grilled pork chops, or roast chicken.
Ingredients
Uncooked baby potatoes
1½ pound(s), (2 1/2-inch diameter)
Olive oil
4 tsp(s)
Cumin seeds
1 tsp(s)
Table salt
¾ tsp(s)
Black pepper
¼ tsp(s)
Red onion
1 cup(s), sliced, chopped
Jalapeño pepper
1 medium, seeded and minced
Garlic clove
2 clove(s), medium, minced
Plum tomato
2 large, minced
Cilantro
¼ cup(s), chopped
Instructions
1
1 Preheat oven to 425°F. Line large rimmed baking sheet with nonstick foil.
2
2 Place potatoes on prepared baking sheet. Top with 2 teaspoons oil, the cumin, 1/2 teaspoon salt, and the pepper; toss to coat. Roast, stirring once, until golden brown, about 30 minutes.
3
3 Meanwhile, heat remaining 2 teaspoons oil in large skillet over medium-high heat. Add onion and jalapeño; cook, stirring occasionally, until golden, about 4 minutes. Add garlic and cook, stirring constantly, just until fragrant, about 30 seconds. Add tomatoes and remaining 1/4 teaspoon salt; cook, stirring occasionally, until tomatoes soften, about 2 minutes. Stir in potatoes and cilantro.
4
Serving size: (2/3 cup)
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