Best Greek Cumin Potatoes Recipes

GREEK CUMIN POTATOES

Greek Cumin Potatoes image

This is taken from Tonia Buxton, a Greek / English presenter who travelled around the Greek islands presenting "My Greek Kitchen". This is a recipe that she apparently got from Crete, its very easy and tasty and great served with her recipe for Oregano and Cinnamon Roast Chicken (which I've also posted) and salad. PLEASE NOTE THESE ARE NOT ROAST POTATOES!

Provided by Lou van

Categories Potato

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

4 medium potatoes
400 g tomatoes
1 large onion, thinly sliced
1 1/2 teaspoons cumin
1 1/2 teaspoons cinnamon
2 tablespoons olive oil
salt and pepper (to season)
300 ml water

Steps:

Peel potaotes and cut in half, or if very large, quarters.
Place in roasting dish, separate onion slices and mix with potatoes.
Sprinkle the spices and seasoning over the potatoes and onion and drizzle with olive oil; mix well.
Pour tinned tomatoes over the potatoes.
Add water to the pan.
Cover and cook for 45 minutes at 200°C.
Remove foil, lower oven to 180C and cook for a further 30 minutes or so until cooked.

GREEK LEMON-CUMIN SWEET POTATOES

GREEK LEMON-CUMIN SWEET POTATOES image

Categories Potato Side Sauté Vegetarian Quick & Easy Healthy

Yield 4 People

Number Of Ingredients 6

Ingredients

2 Large Sweet Potatoes
2 tablespoons freshly chopped parsley
1-2 tablespoons lemon juice
1 tablespoon butter
1 teaspoon cumin
salt and pepper to taste

Steps:

Bring a saucepan large enough to fit potatoes to a boil. While waiting for the water to boil, wash and peel the potatoes. Slice the potatoes into 1/8 inch round medallions. Once the water is boiling add the potatoes and cook for 4-5 minutes until roughly 3/4 cooked. The potatoes should hold their shape and be slightly firm in the center. Strain and dry the potatoes and set a sautÃ© pan on medium heat. Melt the butter until just foaming and add the potatoes. Cook until slightly browned and fully cooked and soft throughout. Season with cumin and salt and pepper to taste. Toss in the pan until all potatoes are coated and add the lemon juice. Toss once more and turn off the heat. Once off the heat, add chopped parsley and toss until fully coated. Serve warm.

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