Choose the very smallest white or red potatoes you can find. Sometimes in Cholula, I find potatoes as small as marbles. This recipe is adapted from Larousse de la Cocina Mexicana by Alicia Gironella D’Angeli and Giorgio D’Angeli.
- 1 ½ pounds baby new potatoes, as small as possible
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- ½ to 1 teaspoon cumin seeds, lightly toasted
- salt and pepper to taste
Preheat the oven to 350°F.
Heat the olive oil in a sauté pan, add the garlic and cook for 1 minute. Add the potatoes and turn the pan until all the potatoes are coated with the oil and garlic. Remove from heat and add the cumin seeds, mixing to combine all ingredients.
Spread potatoes out on a baking sheet and bake for 25 minutes. Add salt and pepper to taste. Serves 6 as a side dish.
Super spuds, Mexican style: Las papas