Cumin-Roasted Potatoes
1 1/2 teaspoons whole cumin seed
3 tablespoons olive oil
1 1/4 teaspoons salt
3/4 teaspoons paprika
2 pounds russet potatoes, peeled, cut into 1-inch pieces
Preheat oven to 450°. Stir whole cumin seeds in heavy small skillet over medium heat just until fragrant, about 45 seconds. Transfer cumin seeds to 13x9x2 inch baking pan. Add olive oil, salt, and paprika and whisk to blend. Add russet potato pieces and toss to coat well.