Fried Comino Potatoes with Pimento

Serves: 4    |   Total Time: 40 Minutes


The best fried potato recipe using cumin and pimento.

I almost always cook my potatoes without much water.

 

When I boil them to make mashed potatoes, I find that this method really locks in the potato's naturally sweet flavor and it helps them become creamier. Plus, not as many nutrients are lost by cooking your potatoes this way.

 

I figured I would try this idea on my fried potatoes, but instead of using a little water... I used none.

 

You got that right.... no water!

 

Do you know that potatoes naturally contain a lot of their own water? This is why I keep a tight lid on them during the last half of the cooking process. I dry them out a little during the first 15 minutes to give them a nice, crispy browning, then let them cook in their own water for the second 15 minutes. The trick is to keep adding olive oil throughout the entire cook time, but make sure you have your vent hood on high - you'll be needing it!

 

This recipe was specifically created to go with my Instant Pot 'Olive This World' Instant Pot Chicken Dinner - you know, because pimento and olives just go so well together. 

 

Truly, these two recipes are a match made in heaven!


Fried Comino Potatoes with Pimento

Total Time: 40 Minutes

(Prep: 10 Minutes / Cook: 30 Minutes)

Ingredients:

  • 4 tablespoons olive oil, divided
  • 2 unpeeled russet potatoes, sliced 1/4-inch thick
  • 1 teaspoon whole comino (cumin) seeds
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 ounces diced pimentos (extracted from green olives is ok)

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Fried Potato Ideas

Recipe Directions:

1. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the potatoes in a single layer, sprinkle with comino, salt and pepper. Add another layer of potatoes on top and sprinkle with the spices. Repeat until all the potatoes are in the skillet. Drizzle with a little more olive oil.

 

2. As the potatoes on the bottom of the skillet begin to brown, carefully toss them around to give the other potatoes some browning time. Keep this up every few minutes so that all of the potatoes get some brown on them. The olive oil will smoke, so make sure you have your ventilation system turned up to high (or open a couple of windows if you can). Keep adding olive oil as the pan dries out. Continue doing this for 15 minutes, or until most of the potatoes are brown and crispy on the outside. You'll have varying degrees of browning, that is ok. It gives the potatoes some colorful character!

 

3. Sprinkle the pimento over the potatoes and gently toss, being careful not to break apart the potatoes. They will be softer now. Drizzle with more olive oil. Reduce the heat to low and cover the skillet with a tight-fitting lid and allow to cook for another 15 minutes. Don't add water! If you need to, add more olive oil instead.

 

4. When the potatoes are ready, they should be heavily browned on the outside and buttery soft on the inside. Cut one open to check, they should not be firm inside at all.

 

5. Serve with your favorite entree, or tucked next to "Olive This World" Instant Pot Chicken.

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