There is no meaningful or nostalgic story behind this recipe. It's the kind of recipe that falls under the category of "I just woke up, it's Saturday, I drank too much wine last night, I really don't want to put on real pants...I need carbs."
And considering my roommates and I recently bottled 30 bottles of sauvignon blanc...our Saturdays have been filled with more carbs than usual. Pancakes, homefries...tortilla chips.
I'm almost always the first one up on Saturday, probably because of my need to make breakfast happen sooner rather than later (even if you're serving it just after noon, it still counts as breakfast!).
The morning usually goes something like this:
Stare at clock blearily and realize it's 7:30 am. Feel immense sadness. Realize it's Saturday. Feel immense joy. Sleep.It was on such a weekend that these roasted potatoes happened. I'd had discovered a week previous that homefries are much more labour intensive than any weekend breakfast ever should be. Parboiling, frying, frying...frying...still frying...frying without hope...I was not impressed. But roasted potatoes - now there's something. All you have to do is wash, cut, and toss them in good things and then throw them in the oven. Which then proceeds to do all the work for you. Leaving you time to drink more coffee, watch an episode of something, and generally enjoy your weekend morning.
Roll over, see the clock, notice that it's 10 am. Fall out of bed.
Shower, hopefully without falling over.
Put pj pants back on.
Make coffee. Consume. Feel human again.
Locate carbs. Make breakfast.
Cumin & Mustard Seed Roasted Potatoes
These potatoes are flavourful and crisp, and will make an excellent side dish to any brunch or dinner. Feel free to play around with the amount of spices to suit your tastes - next time, I think I'd add a pinch of chili flakes for a hint of heat.
6 - 8 Red Potatoes, medium sized
2 - 3 tbsp Olive or Vegetable Oil
2 tsp Cumin Seeds
1/2 tsp Black Mustard Seeds
1/2 tsp Ground Cumin
1/2 tsp Garam Masala
1/4 tsp Ground Coriander
Salt, to taste
Serves 4 - 6.
1. Preheat oven to 375°F. Line a large baking sheet with parchment paper and set aside.
2. Scrub your potatoes to remove any dirt or debris from the skin. Slice into small cubes.
3. Bring a large pot of salted water to a boil over high heat. Add the potatoes to the boiling water, and cook for 1 - 2 minutes. (This removes some of the starch from the potatoes, so they will bake up nice and crisp.) After parboiling them, drain the potatoes.
4. In a large bowl, mix together the oil and spices. Add in the potatoes and stir until they're evenly coated in the spice mixture.
5. Spread the seasoned potatoes out on the lined baking sheets and bake until browned and crisp, 35 - 45 minutes. Serve and enjoy!