from: Bon Appétit
1½ tsp whole cumin seeds
3 tbsp olive oil
1 tsp salt
1 tsp mild paprika
Dash of isot pepper
2 lbs baking potatoes, peeled, cut into 1/2 inch cubes
Preheat oven to 450F.
Toast cumin seeds in a dry fry pan until fragrant. Mix cumin seeds, olive oil, salt and paprika and whisk to blend.
Place potato cubes in a shallow broiler pan. Stir in oil and spice mixture and use a spatula to turn out, scraping up all the oil and spice.
Spread out the potatoes in a single layer. Sprinkle with isot pepper. Roast 12 minutes, stir, another 10 minutes, stir, another 8 minutes. Serve.
4 small servings, 2 large.
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