Cumin Garlic Marbled Potatoes

Next time you're considering a side dish for your favorite Mexican Food Entree, think outside the rice box and consider these Mexican style Marbled Potatoes. Easy to make and seasoned with toasted cumin and garlic.

Course Side Dish

Cuisine Mexican

Diet Gluten Free

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 191kcal

Author Lea Ann Brown

Ingredients

3 Tablespoons Olive Oil or melted butter
4-6 Cloves Garlic measure with your heart
1 Pound Marbled potatoes or small new potatoes
1 teaspoon Ground Cumin toasted
1 Red Chile Pepper for serving and garnish

Instructions

Place the potatoes in a saucepan and cover with water. Slowly bring to a boil and simmer until parboiled tender. About 5-10 minutes. Drain in a colander in the sink.
Heat the olive oil in a pan over medium low heat. Add the chopped garlic stirring frequently until garlic is fragrant and just starting to turn golden. Don't let it brown or burn, or you'll have to start over as it will be bitter.
In the meantime, heat a small non-stick skillet over medium heat. Add the ground cumin and cook, shaking the pan constantly until the cumin is very warm and fragrant. Remove from heat.
Put the potatoes in a bowl and add the garlic and the oil from the pan, and the toasted cumin. Use a large spoon to mix well.
Put the potatoes on a sheet pan. Cook under the oven broiler for about 6 minutes. Shake the pan to roll the potatoes around while they broil.
Place cooked potatoes in a serving bowl. Garnish with Oaxacan seasoning, Southwest seasoning, or a coarse flaky salt. Garnish with a slice of the red chile pepper and serve immediately.

Notes

About Parboiling:

Parboiling means that you're gently boiling potatoes until they're partially cooked, but not all the way. So you do you know when they're parboiled? Insert a knife or fork in one of the largest potatoes. If the utensil releases easy, the potatoes are parboiled. Watch these tiny potatoes closely so they don't overcook. If you see a skin starting to crack, they're on the verge of overcooking.

Top Tip:

When frying the garlic, watch it very close. Don't let it brown or burn, or you'll have to start over as it will have a bitter undesirable flavor.

Nutrition