Roasted Tomatoes, Potatoes with Cumin, Lemon and Fresh Herbs
I think of this recipe as a seasonal bridge. It has a toehold in two worlds: the sunny, light days of summer and the blustery, cooler days of autumn. It is prepared with some of the last fresh tomatoes of the season which are roasted with Yukon Gold potatoes, cumin and even a few thin slices of Meyer lemon. As soon as the vegetables exit the oven they are tossed with a convivial assortment of fresh herbs and a squeeze of lemon. I love the earthy stability of the roasted veg and cumin alongside the zippy brightness of the herbs and citrus.
The contrast of fresh herbs against the savory, starchy potatoes is something that always pleases and nourishes me. Herbs to consider include parsley, tarragon, dill or cilantro. Play around with their ratios and customize it to your mood.
INGREDIENTS
2 tsp cumin seeds
1 medium Meyer lemon
5 large Yukon Gold potatoes, medium dice
10-12 small tomatoes, sliced into wedges
¼ c olive oil
1 ½ tsp salt
¾ c mixed chopped herbs, lightly packed
Freshly ground pepper and flaky salt
DIRECTIONS
Preheat the oven to 400°F (200°C).
Heat a small saute pan over medium heat. Once warm, add cumin and toast until fragrant, about 1 minute. Transfer to a mortar and pestle or spice grinder and pulverize. Set aside.
Slice the lemon in half. Cut 3 thin slices and set the rest of the lemon aside. Quarter the slices and add them to a large mixing bowl along with the potatoes, tomatoes, olive oil, cumin and salt. Transfer to a parchment lined baking sheet and roast for 25-30 minutes until the vegetables are tender and lightly browned. Stir and rotate the pan about halfway through to ensure even cooking.
Toss with herbs, squeeze with the remaining lemon and add black pepper and flaky salt before serving.
NOTES
If you are pressed for time, substitute ground cumin for cumin seeds and skip step 2. You may need to add a touch more cumin.
I tested this recipe with the last Early girl tomatoes of summer. Feel free to substitute cherry tomatoes in their stead but halve them instead of quartering.