Recipe: Potatoes Baked with Cumin and Tomatoes

 

Potatoes and Cumin are a great match. This retro baked dish is a great dish for most of the year.

Feel free to browse recipes from our Retro Recipes series – recipes from our previous blog that ran from 1995 – 2005, along with the original annotations.

You might also like our Potato recipes here and here. Or you might like to browse Tomato recipes here and here. Check out our easy Autumn recipes here and here.

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Potatoes Baked with Cumin and Tomatoes

The combination of potatoes and cumin is one that I particularly like, and they can be combined in many ways e.g. in wedges, and in this simple but yummy potato casserole.

1 – 2 potatoes 4 – 6 tomatoes, diced finely fresh bread crumbs
1 onion, diced salt, pepper cumin
parsley, chopped olive oil butter

Ahead of time e.g. in the morning
Wash the potatoes and peel only if the skin is rough, hard or discoloured. Slice the potatoes to form medium-thin slices. Layer the potato in an oven-proof dish, and sprinkle each layer with pepper and cumin.

Sprinkle a little olive oil over the top layer of potatoes. Mix the tomatoes with the onion and season with salt and pepper. Spread evenly over the potatoes.

Mix the bread crumbs with salt and pepper and parsley. Place over the tomatoes and dot with small pieces of butter. Cover until needed.

At the time
Place the potatoes in a hot oven (200 degrees) and cook until the top is browned and the potatoes are cooked. This depends on the depth of the dish used, around 60 – 90 minutes).

recipe notes and alternatives
Tuck some garlic slices amongst the potatoes.

Or blitz some garlic with the breadcrumbs and parsley.

11/96

This has been cross-posted on our sister site, A (Life) Time of Cooking. It appears here as part of the Retro Recipes series, recipes from our first blog from 1995 – 2005.

browse some of the Vegetables recipes

 

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