Cumin potatoes with dill sour cream
Please log in to save or rate.
Time to make:
35 mins, prep 15 mins, cook 20 mins
$1.57 per serve
(at time of publication)
Full ingredients list:
- 500g sweet potatoes (kumara), peeled, cut into 1.5cm slices
- 500g desiree potatoes, peeled, cut into 1.5cm slices
- olive oil spray
- 1 teaspoon cumin seeds
- Dill sour cream
- 1/3 cup extra light sour cream
- 1/2 cup fresh dill, chopped
- 1 tablespoon Dijon mustard
- 1/2 clove garlic, crushed
- 2 tablespoons skim milk
Nutritional information (per serve)
Instructions and steps:
Step 1 Steam sweet potato and potato until just starting to soften. Spray with oil and sprinkle with cumin.
Step 2 Heat barbecue and cook vegetables on the flat plate or grill (or both). Cook until golden on one side; then carefully turn over and cook other side until golden.
Step 3 Meanwhile, make the Dill sour cream: Combine first 4 ingredients with half the dill. Arrange cooked potato pieces on a platter, sprinkle with remaining dill and serve with dill sour cream.
Serve as part of this healthy and tasty Father's Day barbie menu:
Entrée: Prawn and scallop skewers
Main: Beef with artichoke and pea salsa
Vegie side dishes: Barbecued asparagus and eggplant, Cumin potatoes with dill sour cream
Dessert: Warm fruit parcels with lemon sorbet
For a lighter option on top of your potatoes, replace the sour cream with light, Greek-style natural yoghurt.
About this recipe
First published: September 2009