Okay, let’s be honest. When you go to a restaurant for the first time, do you pour over the menu, reading every item to choose the very best entree? Then, after you’ve been there a couple of times, you stop reading the menu and starting having “the usual?” What do you do, then, when the restaurant closes? Do you pine for your old favorites or do you try to duplicate them at home?
We had a restaurant, Avesta, that had the most amazing side: cumin potatoes. They were a yummy roasted cubed potatoes with tons of cumin…mmmmmm. The whole family LOVED them. Well, Avesta has closed but their cumin potatoes live on with my interpretation of the recipe. If you love cumin, you will love this dish!
Notes: Cooking the cumin seeds in oil for a minute helps the flavor bloom. Adding the garlic powder and chipotle powder to the heated oil also helps those flavors boom but since these spices are ground, they can burn easily, that is why they are not cooked quite as long.
If you haven’t marked your calendar yet, don’t forget to link up your recipes April 26-30 along with entering the giveaway for your own set of my favorite spices!