|
by Jess Thomson
Serves 4 | Start to finish: 30 minutes
from Edible Seattle July/August 2009
I always use Olsen Farms’ adorable multicolored “spud nuts,” which are new potatoes about an inch in diameter. Any firm potato cut into big bite-sized chunks should do.
1 pound spud nuts (tiny potatoes)
1 tablespoon olive oil
1 teaspoon kosher salt
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon
Freshly ground pepper
Preheat the oven to 425 degrees.
Toss the potatoes with the oil in a large bowl. Mix the salt, cumin, coriander, and cinnamon together in a small bowl, sprinkle evenly over the potatoes, and mix with your hands until the spices are evenly distributed. Transfer potatoes to a baking dish, season with pepper, and roast for 20 to 25 minutes, or until cooked through. Serve warm or at room temperature.
*Gluten-free
*Vegetarian
*Dairy-free
*Vegan
 |
