| Prep: 15 mins | Cook: 40 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 300 | 7g | 1.1g | 58g |
| sugars | fibre | protein | salt |
| 2.7g | 6.3g | 7g | 0.41g |
I am truly delighted to share with you a recipe that holds a special place in my heart, a dish that is a dance of flavors on your palate, a delightful fusion of my Cuban and Spanish roots—the Long Pepper and Cumin Roasted Potatoes. This recipe is a unique blend of familiar ingredients spun into a dish that is rich in flavor, bound to surprise and tantalize your taste buds.
The Dance of Flavors
Just like a passionate Flamenco dance, these Long Pepper and Cumin Roasted Potatoes embrace the fiery, smoky charm of cumin seeds and the piquant kick of long pepper. When swirled together with fresh lemon zest and juice, it creates a symphony of intense flavors that are both balanced and exotic. The harmonious blend of flavors makes this dish a beautiful pairing with classic Spanish tapas, as well as traditional Cuban staples like ropa vieja and lechón asado.
More than Just Tasty
However, there’s much more to this recipe than just its incredible taste. The ingredients, while being flavorful, also pack a punch when it comes to health benefits. Olive oil, an integral part of this dish, is known for its heart-healthy unsaturated fats and antioxidants. Long pepper, the star of this recipe, is known in Ayurvedic medicine to aid digestion and alleviate respiratory conditions. Cumin, besides being a powerhouse of iron, helps with weight loss, lowers cholesterol and promotes a healthy digestion. Lemons are not only a great source of Vitamin C but also provide calcium and potassium, making our Long Pepper and Cumin Roasted Potatoes a delicious and nutritious dish.
Why This Recipe Gets My Heart Beating
Why do I love this dish so much? It’s because of its versatility. You can enjoy these zesty potatoes as a scrumptious side dish with your main course or as a centerpiece in a tapas-style meal. It’s one of those recipes that make my heart dance with joy each time I prepare it, reminding me of the vibrant energy of my dance classes, the rhythm and colors of my cultural heritage, and the love I have for creating dishes that are light, flavorful, and nourishing.
What You’ll Need
- 3 pounds of baby potatoes
- 2 tablespoons of olive oil
- 2 teaspoons of freshly cracked long pepper
- 2 teaspoons of cumin seeds
- 1 teaspoon of sea salt
- 1/2 teaspoon of freshly ground black pepper
- 1 tablespoon of lemon zest
- 2 tablespoons of freshly squeezed lemon juice
- Optional: fresh herbs for garnish (e.g., cilantro, parsley)
Method
Step One
Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). While the oven is heating, prepare your baby potatoes by washing them thoroughly and cutting them in halves (if necessary). Leave the skin on for a rustic feel.
Step Two
Toss the baby potatoes in a large bowl with 2 tablespoons of olive oil. Mix well to ensure the potatoes are well coated.
Step Three
Add freshly cracked long pepper, cumin seeds, sea salt, and freshly ground black pepper into the bowl. Mix well until the potatoes are thoroughly coated.
Step Four
Transfer the potatoes onto a large baking sheet in a single layer ensuring they have enough space to roast evenly.
Step Five
Roast the potatoes for about 25-30 minutes, or until they are golden brown and crispy. In the last 5 minutes of roasting, add lemon zest over the top of the potatoes for a tangy touch.
Step Six
By using a fork, check the doneness of the potatoes. If they are tender, remove them from the oven.
Step Seven
Drizzle the freshly squeezed lemon juice over the hot potatoes. Toss them lightly to distribute the juice.
Step Eight
Optional: Garnish the potatoes with fresh herbs like cilantro or parsley before serving. Enjoy your Long Pepper and Cumin Roasted Potatoes hot as a side dish to your main meal.
