Roasted Potatoes with Cumin and Garlic

How to prepare roasted potatoes with cumin and garlic

1. To crush the cumin, I put a whole packet of seeds in a pan and place it on medium heat until it smells pleasant and a few seeds pop. Then I put them in a coffee grinder and grind well. They can also be crushed in a mortar, but it requires some force—they're harder to crush. I keep the crushed cumin in a jar with a lid, but it should be consumed as quickly as possible because it loses its aroma rapidly.
2. Peel the potatoes and cut them into 6 pieces lengthwise (wedges). Put them in a pan (or ceramic dish; anything that goes in the oven) and grind plenty of black pepper on top, sprinkle with salt and turmeric. Add 1 tablespoon of oil and mix well. I arranged the potatoes closer together in the pan so they come out softer. If you spread them out, they'll become crispier.
3. Bake the potatoes at 200°C (top and bottom heat if your oven allows) for 20 minutes.
4. Meanwhile, crush the garlic with a little coarse salt, then add 1 tablespoon of oil and the cumin. Mix well.
6. Pour this mixture over the half-baked potatoes and mix well in the pan so they get coated with the flavors. Bake for another approximately 20 minutes (check that they're fully done).
7. Remove the pan from the oven and add the butter. Stir until it melts and coats the potatoes.
8. Serve immediately, optionally sprinkled with parsley. They're also good reheated. They go well alongside roast pork.

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