Rumi Spice
4-6
10 minutes
45 minutes
Appetizers
2 large russet potatoes, cleaned
¼ cup extra-virgin olive oil
2 tsp ground paprika
2 tsp Rumi Spice Wild Black Cumin Seeds
1 ½ tsp kosher salt, plus more to taste
Fresh parsley leaves, chopped, for topping
Preheat the oven to 450 degrees.
In a dry, non-stick skillet over medium-low heat, toast the coriander and cumin seeds until fragrant, about 2 minutes. Remove from the heat and, using a mortar & pestle or a spice grinder, finely grind the seeds.
Repeat the same steps with whole cumin, but just crush the seeds after toasting. (1 ⅓ tsp of whole cumin will yield around 1 tsp of ground cumin)
Wash and dry the potatoes thoroughly. Slice lengthwise into about 8 wedges, about 1-inch thick. Place all the wedges into a large mixing bowl.
Toss with the olive oil, paprika, crushed cumin and coriander seeds, and salt. Mix until all of the wedges are well coated.
Place all the wedges in a single layer on a foil-lined baking sheet.
Transfer to the oven and bake for 30-45 minutes, flipping once halfway through, until golden brown and crispy on the outside. Sprinkle with fresh parsley and serve alongside your favorite dipping sauces.
