• 1 1/2 pounds very small potatoes, halved (leave 1 1/2-inch potatoes or smaller whole)
• Extra virgin olive oil (EVOO), for drizzling
• 1 teaspoon cumin seeds
• Coarse salt

Pre-heat oven to 400°F.

Set potatoes on a cookie sheet and drizzle them with just enough oil to lightly coat them, about 1 1/2 tablespoons. Toss potatoes with cumin seeds and roast 20 minutes, then broil five minutes on high to brown edges of the cut potatoes.


Toss cooked potatoes with salt, to your taste, and serve.

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