Cumin Potatoes and Tomatoes |
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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 4 |
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This well-flavored dish nicely accompanies roasted fowl or meats. I would describe the flavor as mildly Middle-Eastern. NOTE: 600 g potatoes equals about 8 medium potatoes, and it is best if you can use potatoes of roughly equal size. If you must use large potatoes, quarter them. Ingredients:
600 g potatoes, peeled and sliced in half (see above note) |
1 large onion, thinly sliced |
1 1/2 teaspoons ground cumin |
1 1/2 teaspoons ground cinnamon |
2 tablespoons olive oil |
400 g canned crushed tomatoes |
300 ml water |
sea salt |
pepper |
Directions:
1. Pre-heat oven to 200°C.
2. In a large mixing bowl, mix (with your hands) the potatoes, onion, cumin, cinnamon, oil, salt and pepper.
3. Spread this mixture evenly in a baking dish (I use a 20 cm by 26 cm).
4. Pour the crushed tomatoes and any juices over the potatoes.
5. Pour water into the pan.
6. Cover with foil and bake for 45 minutes.
7. After this time, reduce oven temperature to 180°C, remove foil and bake an additional 30 minutes until the potatoes are tender and the sauce has thickened.
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