This week's low-starch red potatoes were perfect for roasting. After forty minutes in a 400 degree oven, they were moist inside and their skins had a nice snap when I bit into them. Yum. I tossed them with a little olive oil and ground cumin before baking, and then added minced garlic and oregano during the last five minutes so the garlic wouldn't burn. And then I served them with grilled striped bass, corn, and a spicy Baja-style cabbage slaw (so good, I'm making it again tomorrow, recipe to come). Here's the potato recipe:
Cumin Roasted Potatoes
1 1/2 pounds small red potatoes
3 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon ground cumin
3 garlic cloves, finely chopped
2 tablespoons finely chopped fresh oregano
1. Preheat the oven to 400 degrees. Line a baking sheet with heavy duty foil. Toss potatoes with 2 tablespoons olive oil, salt, and cumin on baking sehet. Roast until potatoes are soft when pierced with the tip of a parking knife, 35 to 40 minutes.
2. Combing remaining tablespoon oil, garlic, and oregano in a small bowl. Toss with potatoes and continue to roast for another 5 minutes before serving.