Recipe by Estee Kafra

Warm Baby Potatoes with Cumin

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Parve Parve
Easy Easy
6 Servings

No Allergens specified

When cumin is toasted in its whole form, it adds a warm and mellow flavor to the dish. You can use ground cumin in small amounts, but the flavor of home-toasted cumin is, in my opinion, much better.


Warm Baby Potatoes with Cumin

  • 3 tablespoons Gefen Olive Oil

  • 1 teaspoon fresh lemon juice

  • 1 large scallion, finely chopped



Cook potatoes in a large pot of salted boiling water until they can be pierced easily with a fork (about 25 minutes). Drain well.


Meanwhile, place cumin seeds in a heavy skillet and place over medium heat. Toast the seeds, stirring occasionally, until some start to pop or the smell gets very strong. Remove and cool. Crush toasted cumin with a mortar and pestle, or place in a plastic bag and press with a rolling pin.


Combine mustard, honey, olive oil, and lemon juice in a large bowl. Add potatoes and toss gently to coat. Add scallions and sprinkle with crushed cumin, just a bit at a time, adjusting the seasoning to your taste. Toss again and serve.

Warm Baby Potatoes with Cumin

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