Garlicky Cumin Potatoes

I am a big fan of potatoes, especially small potatoes that do not take very long to cook, can be eaten in a few bites, and can be tossed in an awesome sauce. This recipe had all three qualities.

Garlicy Cumin Potatoes

While browsing through some produce at the store, I noticed some fingerling potatoes. They always catch my attention, probably because I really like them, however the price tag on a few of them is not very enticing. As I kept moving down the aisle, some small yukon gold potatoes caught my eye. Perfect. I love yukon gold potatoes, and these were the perfect size to what was to become my garlicky cumin potatoes.

Let’s get started.

Ingredients: [Print this Recipe]

  • 1 tbsp cumin seeds
  • 6 cloves garlic
  • 1 tbsp ginger
  • 1 lb of baby Yukon potatoes
  • 2 tbsp tomato paste
  • 1/2 lime, juiced
  • 1/4 cup of water
  • 2 tbsp of olive oil
  • 1 tsp salt
  • 1 tsp fresh rosemary, minced

Start by adding potatoes to a large pot of cool water. Bring to a boil, cook for about 12 minutes or until the potatoes are fork tender. Drain and set the potatoes aside.

While the potatoes are cooking, toast the cumin seeds for a couple of minutes on medium heat in a skillet. After a couple of minutes, add them to your mortar. With a pestle and mortar, mash the ginger, cumin and garlic into a paste. Heat another large skillet on medium heat. Add in the olive oil and toss in the garlic paste you just made.

Ingredients for making Garlicy Cumin Potatoes

Cook for a few minutes, then add in the tomato paste and cook for a few more minutes, stirring along the way. Add in the water and lime juice and stir until smooth, cooking for another few minutes.

Add in the whole, cooked potatoes and stir around in the sauce. Cook for a couple of minutes, then add everything to a mixing bowl. Season with the salt and rosemary. Give these some gentle tosses into the sauce, then plate them up family style.

The result is not only a perfect side dish, but the potatoes are perfectly tender and creamy that when bitten into is just a perfect bite. The exterior is coated with this great smokey, garlicky, and spicy sauce that is just paired perfectly with just about any main dish. Give these a shot the next time you find those baby golden yukon gold potatoes. You’ll be glad you did. Enjoy.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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