Recipe for Crispy Cumin Potatoes 
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Yield:
1
Ingredients:
Amount Ingredient
The toasted cumin seeds integrate the flavors of this entire holiday menu in
the most pleasing way. More pleasing still: The potatoes can be boiled and
chilled a day ahead. Grapeseed oil cooks at a very high temperature and makes
these potatoes especially crisp.
1/2 lb large waxy potatoes, such as Yukon gold or red bliss
6 tbl grapeseed oil
Instructions:
Instructions: Scrub potatoes but do not peel. Place in a pot with enough salted water to cover. Bring to a boil. Lower heat to medium, cover pot and cook until tender, about 30 minutes. Drain potatoes. Let cool and refrigerate until very cold.

Peel potatoes and cut into 1 inch chunks.

Heat oil in a large nonstick skillet. Add cumin seeds and cook for 30 seconds. Add potatoes and cook over medium-high heat for 10 to 15 minutes, turning often so that all sides get crisp.

Sprinkle with salt and freshly ground black pepper. Serve immediately.

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