best recipe of the year, cinnamon and cumin roasted potatoes, and celeriac
Here’s an approachably unusual, versatile, easy and quite delicious recipe for your next dinner party or …just a nice work-night treat for yourself. It fills any need for stand-in potatoes but elevates them to the star of the show. Your guests will want a copy of this recipe, no doubt!
1 1/2 pounds of your favorite potatoes and celery root, cut into 1 1/2-inch chunks
6 unpeeled garlic cloves
3 tablespoons extra virgin olive oil
1 cinnamon stick, broken into pieces
1/2 tsp. ground cumin
1 teaspoon kosher salt
1/2 teaspoon ground black pepper.
1. Heat oven to 325 degrees. Put all the ingredients in a 10-inch cast-iron skillet and stir until combined.
2. Transfer to the oven and roast, stirring once or twice, until potatoes are tender, about an hour and 15 minutes. Then raise the oven temperature to 450 degrees and cook until potatoes are crusty, brown and tender, about 15 minutes longer.
Serves about 4 as a side dish.
P.S. I served the cinnamon roasted potatoes and celeriac on Christmas day with the following menu:
honey baked ham
home-made macaroni and cheese (manchego cheese, white wine rue)
and
green beans tossed with roasted fennel, shallots and currants.
