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Receta Crispy Cumin Potatoes
by Global Cookbook

Crispy Cumin Potatoes
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Ingredientes

  • The toasted cumin seeds integrate the flavors of this entire holiday menu in the most pleasing way. More pleasing still: The potatoes can be boiled and chilled a day ahead. Grapeseed oil cooks at a very high temperature and makes these potatoes especially crisp.
  • 2 1/2 lb large waxy potatoes, such as Yukon gold or possibly red bliss
  • 6 Tbsp. grapeseed oil
  • 1 1/2 tsp cumin seeds

Direcciones

  1. Scrub potatoes but don't peel. Place in a pot with sufficient salted water to cover. Bring to a boil. Lower heat to medium, cover pot and cook till tender, about 30 min. Drain potatoes. Let cold and chill till very cool.
  2. Peel potatoes and cut into 1 inch chunks.
  3. Heat oil in a large nonstick skillet. Add in cumin seeds and cook for 30 seconds. Add in potatoes and cook over medium-high heat for 10 to 15 min, turning often so which all sides get crisp.
  4. Sprinkle with salt and freshly grnd black pepper. Serve immediately.