Total Time
Prep 10 mins
Cook 30 mins

This is a regular family favourite that we serve with Moroccan or Lebanese style meals. Or Greek or Italian-whatever we feel like I guess! And we love these so much, 2 spuds each is almost not enough!


  1. Peel the potatoes and cut into 2cm cubes.
  2. Place on a baking tray and sprinkle with the cumin and plenty of salt and freshly ground black pepper.
  3. Pour the oil over and tumble the potatoes around until they are well covered.
  4. Bake in a preheated moderate to hot (350-400) oven until browned and crispy-about 30 minutes.
  5. Serve with Eastern style meals.
Most Helpful

Since there was only two of us for dinner, I cut this recipe in half. This is a delicious potato dish and so easy to make. I have just recently discovered cumin and have been cooking more and more with it. And you are so right, this goes great with Middle Eastern food. Thanks for sharing this. :-)

Merlot August 12, 2002

These are great. Served them with baked vegetarian beans and bread and butter as a quick supper. The flavour is subtle, yet intense. Definitely will make them again.

lizeroo October 06, 2002

Excellent. I served these as an accompaniment to Jan's "Chicken with prunes, apricots and honey" and one of my dinner guests went back for a third helping!!

Tess October 19, 2002