When cumin is toasted in its whole form, it adds a warm and mellow flavor to the dish. You can use ground cumin in small amounts, but the flavor of home-toasted cumin is, in my opinion, much better.
- 2 lbs baby new potatoes -
- 1 Tbsp whole cumin seeds -
- 1 Tbsp mustard -
- 1½ tsp honey -
- 3 Tbsp olive oil -
- 1 tsp fresh lemon juice -
- 1 large scallion, finely chopped -
1. Cook potatoes in a large pot of salted boiling water until they can be pierced easily with a fork (about 25 minutes). Drain well.
2. Meanwhile, place cumin seeds in a heavy skillet and place over medium heat. Toast the seeds, stirring occasionally, until some start to pop or the smell gets very strong. Remove and cool. Crush toasted cumin with a mortar and pestle, or place in a plastic bag and press with a rolling pin.
3. Combine mustard, honey, olive oil, and lemon juice in a large bowl. Add potatoes and toss gently to coat. Add scallions and sprinkle with crushed cumin, just a bit at a time, adjusting the seasoning to your taste. Toss again and serve.