This Rosemary Cumin Infused Roasted Potato (No Bake) is an easy side dish. Made on stovetop and can be served with any entree. It’s Glutenfree & Vegan is one of my favorite on rainy days along with hot tea/coffee. It’s so tasty n tangy that it just leaves you craving it more n more….. The “cumin powder” was accidentally used by me one of the days when I made it in a hurry however it went along so well & actually tasted great with rosemary. So from that day, cumin powder became essential for this one! Rosemary-Cumin Infused Roasted Potato (No Bake)
Ingredients:
2 Large Potatoes – Boiled, Peeled & Chopped into bite size 1 Tbsp Lemon Juice – Fresh OR store-bought 1 Tsp Lime Juice – Fresh OR store-bought 1½ Tsp Cumin Powder – (Indian Spice Name – Jeera Powder) 2 Tbsp Rosemary – Chopped – Fresh OR Store bought 2 Tbsp Oil – Use any flavorless oil Salt – As per taste Chili Powder – As per taste
Method:
Heat the non-stick pan at high, add oil, potatoes and stir. Leave for 2min. Now add salt, red chili powder, cumin powder and stir everything nicely and reduce the heat to medium. Cook for 5-6 min (stirring in between to prevent it from burning)till the potatoes turn dark brown & crispy. Add Lemon+Lime juice, give it a quick stir, now add rosemary and cook for another 2 min. Serve Hot
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Now add salt, red chili powder, cumin powder and stir everything nicely and reduce the heat to medium. Cook for 5-6 min (stirring in between to prevent it from burning)till the potatoes turn dark brown & crispy. Add Lemon+Lime juice, give it a quick stir, now add rosemary and cook for another 2 min. Serve Hot
