Roasted Cumin Potatoes

Overview

Sister Yueting gave me a bunch of selenium-rich potatoes from Shaanxi today. They are red in color and have a chubby body that is super cute. They are very glutinous after boiling and taste really different from those sold in the market. The fragrant glutinousness reminds me of the taste when I was a child. After oiling, generously sprinkle with various seasonings and cumin and bake in the oven, the aroma fills the room... When I was eating it, I suddenly saw myself in the mirror, it was such a picture of eating... Just like a girl who was short of food when she was a child!

Tags

• snacks
• oven dishes
• chili powder
• cumin powder
• five spice powder
• potatoes
• pepper
• salt
• vegetable oil
• water

Ingredients

Steps

1. 1 Beautiful red-skinned selenium-rich potatoes;

   

2. 2 Brush the potatoes clean with a brush (I don’t want to peel them!), and remove the mud holes and buds;

   

3. 3 Boil a pot of water. When it is almost boiling, add a spoonful of salt and potatoes;

   

4. 4 Cook over medium-low heat until it becomes translucent when pierced with chopsticks;

   

5. 5 Remove and drain the water;

   

6. 6 Brush a thick layer of oil on the baking pan, place it in the baking pan, and press it open with a fork;

   

7. 7 Brush another layer of vegetable oil (you can also add an appropriate amount of vegetable oil to a basin in this step, sprinkle with various seasonings, mix well and then place it in a baking pan for baking);

   

8. 8 Sprinkle evenly with a little salt, chili powder, pepper and cumin powder;

   

9. 9 Put it into the middle rack of the preheated 230-degree oven and bake it for about 23 minutes with up and down heat. After the program ended, I simmered it for a few more minutes;

   

10. 10 Finished product pictures

    

11. 11 The skin is crispy when eaten hot!

    

12. 12 Finished product pictures