Vickys Cumin and Poppy Seed Potato Wedges, GF DF EF SF NF. See great recipes for Vickys Roasted Yellow Tomato Soup, GF DF EF SF NF too! Great recipe for Vickys Flavoured Mayonnaises, GF DF EF SF NF. Some ideas to give your mayo a boost!
My sister makes a gorgeous orange poppy seed cake but of course Jack can never have any because he's allergic to most of the ingredients she uses.
I reworked her recipe for our Dads birthday today so we could all enjoy some and it.
The white curd layer and the dark poppy layer look superb next to each other, and crazy delicious, so don't make this cookie!
You can have Vickys Cumin and Poppy Seed Potato Wedges, GF DF EF SF NF using 5 ingredients and 7 steps. Here is how you cook it.
Ingredients of Vickys Cumin and Poppy Seed Potato Wedges, GF DF EF SF NF
- You need 450 grams (1 pound) of even-sized potatoes, scrubbed clean.
- You need 1 of & 1/2 tbsp olive oil.
- You need 1 tbsp of poppy seeds.
- Prepare 1/2 tsp of ground cumin.
- It's to taste of Low sodium salt.
Sprinkle over the coconut flour, cumin seeds and salt and pepper, then toss again so all the wedges are coated. Spread the wedges out over in a single layer across the baking tray. A nice Indian-style twist on potatoes. The fried whole cumin seeds have a unique slightly nutty flavor.
Vickys Cumin and Poppy Seed Potato Wedges, GF DF EF SF NF step by step
- Boil the potatoes whole in lightly salted water until almost tender, time depends on the size of your potatoes. Medium potatoes will need around 15 minutes. Large potatoes will need around 25 minutes.
- Preheat the oven to gas 6 / 200C / 400°F.
- Drain the potatoes and when cool enough to handle, cut them all in half then cut each half into 3 wedges.
- Turn the potatoes gently in the oil on a baking tray to coat both sides.
- Season with salt, sprinkle over the poppy seeds and cumin and toss carefully.
- Bake for 25 - 30 minutes or until golden and drain on kitchen paper before serving.
- These go great with my flavoured mayos for parties or as a side https://cookpad.com/us/recipes/360100-vickys-flavoured-mayonnaises-gluten-dairy-egg-soy-free.
A good way to use up leftover boiled potatoes. Eat with fried meat or rolled in a wheat tortilla with some chopped tomato and salad and a sprinkle of lemon juice for a vegetarian meal. Serve either hot, warm or cold. - I got the recipe from Julie Sahni's Introduction to Indian Cooking. Home cooked meals made from scratch using the best organic ingredients available. Dairy, egg, gluten/wheat and refined sugar-free recipes.
