Photo of Cumin-roasted baby potatoes by WW

Cumin-roasted baby potatoes

3
3
1
SmartPoints® value per serving
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

Cumin seeds

1 tsp

Table salt

¾ tsp

Black pepper

¼ tsp

Uncooked red onion(s)

1 small, chopped

Jalapeño pepper(s)

1 medium, seeded and minced

Garlic clove(s)

2 large clove(s), minced

Plum tomato(es)

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)