Name: Greek Cumin Potatoes
Prep time: 10 min
Cook time: 1 h 15 min
Total time: 1 h 25 min
Yield: 4 serving(s)
Ingredients: 4 medium potatoes; 400 g tomatoes; 1 large onion, thinly sliced; 1 1/2 teaspoons cumin; 1 1/2 teaspoons cinnamon; 2 tablespoons olive oil; salt and pepper (to season); 300 ml water

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Recipe by Lou van

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Greek Cumin Potatoes created by KristinV

This is taken from Tonia Buxton, a Greek / English presenter who travelled around the Greek islands presenting "My Greek Kitchen". This is a recipe that she apparently got from Crete, its very easy and tasty and great served with her recipe for Oregano and Cinnamon Roast Chicken (which I've also posted) and salad. PLEASE NOTE THESE ARE NOT ROAST POTATOES!

Ready In:: 1hr 25mins
Serves:
Units:

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ingredients

4 medium potatoes
400 g tomatoes
1 large onion, thinly sliced
1 ¹⁄₂ teaspoons cumin
1 ¹⁄₂ teaspoons cinnamon
2 tablespoons olive oil
salt and pepper (to season)
300 ml water

directions

Peel potaotes and cut in half, or if very large, quarters.
Place in roasting dish, separate onion slices and mix with potatoes.
Sprinkle the spices and seasoning over the potatoes and onion and drizzle with olive oil; mix well.
Pour tinned tomatoes over the potatoes.
Add water to the pan.
Cover and cook for 45 minutes at 200°C.
Remove foil, lower oven to 180C and cook for a further 30 minutes or so until cooked.

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RECIPE MADE WITH LOVE BY

@Lou van

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@Lou van

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"This is taken from Tonia Buxton, a Greek / English presenter who travelled around the Greek islands presenting "My Greek Kitchen". This is a recipe that she apparently got from Crete, its very easy and tasty and great served with her recipe for Oregano and Cinnamon Roast Chicken (which I've also posted) and salad. PLEASE NOTE THESE ARE NOT ROAST POTATOES!"

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review by kitty.rock

6/16/2010

We really liked these, though mine did not really come out roasted. The flavor was quite nice though ~ will definitely make them again. Really liked the mix of cumin and cinnamon and the onions added just they right touch. Thanks for posting ~ made for ZWT6 - GREECE and the Queens of Quisine!

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photo by KristinV

6/12/2010

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review by KristinV

6/12/2010

This recipe was fantastically easy!! I left the skins on my potatoes. I cut the cinnamon back to 1tsp but still thought it was a bit much. I had the same feeling as MissMaggie in that I was concerned that they wouldn't come out a roast potatoes but they certainly did. Made for the Greek leg of ZWT 6 (Voracious Vagabonds)

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review by MissMaggie

6/8/2010

Hey Lou van - this was just wonderful. I didn't change a thing. Initially I thought - hell these will not be roast potatoes - but it turned out just RIGHT. I served it with roast chicken with a stuffing made of basil leaves and sun dried tomatoes. Yummy - thank you ever so much for this lovely recipe

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creation by Lou van

6/2/2010

This is taken from Tonia Buxton, a Greek / English presenter who travelled around the Greek islands presenting "My Greek Kitchen". This is a recipe that she apparently got from Crete, its very easy and tasty and great served with her recipe for Oregano and Cinnamon Roast Chicken (which I've also posted) and salad. PLEASE NOTE THESE ARE NOT ROAST POTATOES!