Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Tomato | 1 medium (123g) | 22 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Garlic
- Cumin
- Paprika
- Cayenne pepper
- Black pepper
- Salt
- Olive oil
- Tomato paste
- Potatoes , halved
Directions
Combine the garlic, cumin, paprika, cayenne, black pepper, and salt in a mortar . Use the pestle to pound the mixture into a paste, then mix in the olive oil.
Heat a pot over medium heat. Add the spice mixture, and fry for 2–4 minutes until aromatic. Stir in the tomato paste and the halved potatoes.
Add enough water to just cover the potatoes. Reduce the heat and simmer for about 40 minutes, or until the potatoes are soft.
Serve the potatoes with any remaining sauce.
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