Cumin Potatoes and Tomatoes Recipe #105300
This well-flavored dish nicely accompanies roasted fowl or meats. I would describe the flavor as mildly Middle-Eastern. NOTE: 600 g potatoes equals about 8 medium potatoes, and it is best if you can use potatoes of roughly equal size. If you must use large potatoes, quarter them.
by FlemishMinx
1½ hours | 10 min prep
SERVES 4
- 600 g potatoes, peeled and sliced in half (see above note)
- 1 large onion, thinly sliced
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons ground cinnamon
- 2 tablespoons olive oil
- 400 g canned crushed tomatoes
- 300 ml water
- sea salt
- pepper
- Pre-heat oven to 200°C.
- In a large mixing bowl, mix (with your hands) the potatoes, onion, cumin, cinnamon, oil, salt and pepper.
- Spread this mixture evenly in a baking dish (I use a 20 cm by 26 cm).
- Pour the crushed tomatoes and any juices over the potatoes.
- Pour water into the pan.
- Cover with foil and bake for 45 minutes.
- After this time, reduce oven temperature to 180°C, remove foil and bake an additional 30 minutes until the potatoes are tender and the sauce has thickened.
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5 stars