Potatoes and Cumin are a great match. This retro baked dish is a great dish for any time of the year, and extremely wonderful in cooler Autumn months and Winter. It layers the potato with black pepper and cumin seed, and tops it with juicy tomatoes, breadcrumbs and parsley. It is a comforting dish, home cooking at its best. Who would not want to come home to a dish like this?
Would you like to try even more Gratin recipes? Try Gratineed Sweet Potato, Potato Gratin with Cream and Pomodori Gratinati – Tomatoes Gratineed with Cheese.
Feel free to browse recipes from our Retro Recipes series – recipes from our previous blog that ran from 1995 – 2005. You might also like our Potato recipes here and our Gratin Recipes. Or you might like to browse Tomato recipes. Check out our easy Mid Autumn recipes.
Potatoes Baked with Cumin and Tomatoes
2 – 3 potatoes
cumin seed (powder may also be used)
4 – 6 tomatoes, diced finely
1 onion, diced
fresh bread crumbs
salt, black pepper
Heat the oven to 200C.
Wash the potatoes and peel only if the skin is rough, hard or discoloured. Slice the potatoes to form medium-thin slices. Layer the potato slices in a greased, oven-proof dish, and sprinkle each layer with pepper and cumin.
Sprinkle a little olive oil over the top layer of potatoes.
Mix the tomatoes with the onion and season with salt and pepper. Spread evenly over the potatoes.
Mix the bread crumbs with salt and pepper and parsley. Place over the tomatoes and dot with small pieces of butter. Cover until needed.
Place the potatoes in the hot oven and cook until the top is browned and the potatoes are cooked. This depends on the depth of the dish used, around 60 – 90 minutes. If the topping browns before the potatoes are cooked, cover with foil for the remainder of the cooking time.
recipe notes and alternatives
Tuck some garlic slices amongst the potatoes.
Or mix some finely chopped or minced garlic with the breadcrumbs and parsley.
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