This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"A great chef is a great cook who can also organize and operate a business or kitchen."
-Mario Batali, Great Chef
A lot of Middle Eastern style dishes are served with lentils, rice, or couscous but these make a great choice. Super simple, they take all the time of washing and cutting up the potatoes. They're also great with Spanish dishes or topped with Romesco Sauce sort of like Patatas Bravas.
The black peppercorn is a spice used in virtually every cuisine in the world. The simple little berry begins on a climbing vine indigenous to Indonesia and India. White and green peppercorns are now common in markets and their color is determined by the stage of ripeness when the berries are picked.
Black peppercorns are picked just before the berry is ripe and shrivel during drying, turning dark brown or black. Drying intensifies their flavor as well as the spiciness of the berry.
Peppercorns begin to lose their flavor the minute they are ground so I feel that a peppermill is essential kitchen equipment. Because recipes call for a measured amount of pepper you have two choices. The first is to guess. The other is to take a few minutes and grind pepper onto a sheet of paper counting the number of turns on your peppermill. Then measure the amount of pepper. My peppermill, for instance, grinds about 1/8 teaspoon for 10 turns of the mill.
Servings = 2 | Serving size =6 ounces potatoes
Cooking Time = 45 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe makes OK leftovers.
|12 ounces||yukon gold potatoes or red potatoes (cut into 1 1/2 inch chunks)|
|pinch cayenne pepper|
|fresh ground black pepper (to taste)|
Place a large skillet in the oven and preheat to 375°F.
When the oven is hot spray the pan lightly with oil. Add the potatoes and shake.
Spray the potatoes with oil and shake the pan. Add the turmeric, cumin, cayenne pepper, salt, and pepper.
Toss to coat the potatoes well.
Roast in the oven for about 25 – 30 minutes.
Serving size = 6 ounces potatoes
Servings = 2
Amount Per Serving
|Calories 127||Calories from Fat 6|
|% Daily Value|
|Total Fat 1g||1%|
|Saturated Fat 0g||10%|
|Monounsaturated Fat 0g|
|Trans Fat 0g|
|Total Carbohydrates 28g||9%|
|Dietary Fiber 3g||13%|
|Vitamin A 1%||Vitamin C 25%|
|Calcium 4%||Iron 15%|
|Vitamin K 5 mcg||Potassium 814 mg|
|Magnesium 45 mg|