Potatoes with Rosemary and Cumin

Delicate skin, texture so precious, you just want to hold them like babies.

Their fragrance is legendary, and continents were discovered in search of their source.

Create a dish that would express your culinary affection. It has to be simple in preparation and sensational in taste.

Yes, my dear Mahanandi!

New Potatoes with Rosemary and Cumin
(for two, for one meal)

Freshly Harvested Red Potatoes
Pick 12 freshly harvested (new crop or baby) potatoes. Gently rub and wash to reveal that pale ruby red skin.

Freshly Harvested Potatoes
Place the potatoes in a steamer. Add water to the pot and place the steamer in pot. Cover and steam-cook the potatoes to fork-tender.

Freshly Harvested Potatoes
In a cast iron skillet, heat two tablespoons of ghee. Add and toast quarter teaspoon cumin seeds and a tablespoon fresh rosemary to fragrance. Add the steam-cooked potatoes (cut into smaller pieces, as needed). Gently toss and saute for five minutes. Sprinkle salt and black pepper to taste. Serve Warm.


  • By Rudesha, April 15, 2010 @ 8:38 pm

    Lovely presentation dear Indira. I am awestruck with your style and choice of words. A simple dish described in such an elegant manner-only you can do this. You take your readers into a different world. I am in a trance now… in your garden looking at those red rubies with adoration. Thanks for this feeling.

  • By Srimathi, April 15, 2010 @ 9:20 pm

    Such a delight to have cooked something so fresh. I guess when they come so fresh something simple prepared with them is all that matters.

  • By Madhuli, April 15, 2010 @ 9:21 pm

    Yum Yumm love those babies!.love the addition of rosemary..will try it.thanks for the recipe

  • By kumudha, April 15, 2010 @ 9:22 pm

    Potatoes with rosemary and cumin looks divine.

    Thank you so much for sharing countless vegetarian and vegan recipes. I’m sure many americans are inspired to try vegetarian dishes after reading your blog filled with wonderful recipes and great food pictures.

    Thanks again for the beautiful blog!

  • By notyet100, April 15, 2010 @ 9:35 pm

    omg this looks so yummy

  • By Manju Rajender, April 15, 2010 @ 11:29 pm

    A healthy preparation with skin intact :)

  • By Gauri, April 16, 2010 @ 12:47 am

    the secret of this recipe lies in its simplicity, and of course, fresh potatoes! it’s great reading about your garden and recipe presented with such elegance..

  • By Ranjan, April 16, 2010 @ 2:55 am

    Wow Indira, sounds so delicious, from your description I can taste them, I have never tried them with ghee, I must next time as I usually use olive oil.

  • By Aarti, April 16, 2010 @ 6:14 am

    Inspired to try this with a roast chicken dish…lovely!

  • By Harini, April 16, 2010 @ 7:42 am

    never tried rosemary ..thx for introducing it…good photos there as usual!

  • By Kay, April 16, 2010 @ 9:25 am

    I have been avoiding potatoes lately because of their high amount of carbs, but now with your recipes I don’t think I can resist.

  • By Kamala, April 16, 2010 @ 10:35 am

    More than the recipe itself, I am inspired by your description and the beautiful pictures to try this. Never used rosemary. Saw Rachael Ray using it every day :-) but never gave it a try. Now it’s time for the rosemary to enter my kitchen!

  • By Arathi, April 16, 2010 @ 11:08 am

    Love your blog – the description, the pictures (raw, in-process and end-product);simple and yet delectable recipes! Bravo!

  • By Narayan, April 17, 2010 @ 7:59 am

    Wow Indira – that is fantastic; so simple yet looks yumm… Sometimes, I used butter instead of ghee for the sautee. It adds a different flavour.

  • By Kay, April 19, 2010 @ 9:56 am

    Lovely recipe!! Simply letting the potato’s flavor take over. I love potatoes, esp with skin on!! used to be my childhood favorite! still is!

  • By Radhika Vasanth, April 19, 2010 @ 3:10 pm

    It must be a blessing to cook something from our own garden. The dish looks outrageous

  • By Leena, April 20, 2010 @ 3:54 am

    Lovely potato dish..nice pics!!

  • By cumin, May 1, 2010 @ 5:43 am

    Cumin makes a good addition to chili and enchiladas, and a flavorful seasoning to ground meats. Cumin is also useful to spice up plain rice, breads, or other dishes when a spicy flavor is desired.

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