recipes that are simple and delicious.
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.
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]
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.
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.