Category: Rosemary

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.

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