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Potatoes are great. French fries are, too. This pair get even better when you elevate spuds and fries to the cumin-crusted oven fries featured here. (Click here to see the recipe.)[caption id align="aligncenter" width="370"] Photo courtesy of[/caption]“Bake oven fries with cumin seeds and these spuds are not just good, they’re sublime,”Vivane Bauquet Farre, the creative force behind the food e-magazine, says of the recipe she created.“The cumin seeds, while roasting along with the potatoes, acquire a deep flavor and add a bit of crunch to each slice – making them addictive and dreamy!”To make this dish, the potatoes are cut into 1/2-inch slices and placed on a jellyroll pan. They get a drizzle of olive oil and a sprinkle of cumin seeds, salt and pepper, before being tossed for mixing purposes and then spread out on the pan. Viviane recommends using our Everday Fresh oil to make the fries. (Click here to see the recipe.)The spuds are baked in a 475 degrees Fahrenheit oven, covered with foil for part of the time before they’re turned and baked uncovered until golden brown. Total baking time: around 30-35 minutes.Bon appétit,California Olive Ranch Master Miller Bob Singletary