Cook's Corner with Chef Jyoti Friedland

Recipe from The Talleygram, October 11, 2006

Rosemary-Kalonjii Fingerling Potatoes

Jyoti's Tasty Tip:

When autumn is just around the corner you’ll see these petite potatoes in the produce section of the supermarket. Alas! We don’t know what to do with them. Do I boil or roast them? It doesn’t matter what preparation you decide because it will taste good either way. Just try them and you’ll be amazed at the taste and the texture of these “cute” potatoes. Now you wonder what are these kalonjii seeds? Actually, it’s not only a spice but it's also medicinal too. Yes, you can get this in Talley’s.

Remember, it's all about the taste!   Chef Jyoti                                                                      

Yield: 4 servings

Difficulty: easy


1 1/2 organic fingerling potatoes, rinsed

¼ cup Spectrum organic extra-virgin olive oil

3 tablespoons  Organic Valley organic unsalted butter, or ghee

3 cloves garlic, minced

1 tablespoon fresh rosemary, coarsely chopped

½ teaspoon kalonjii seeds or black cumin seeds or nigella seeds

1 ½ teaspoon fleur de sel

Black pepper to taste


In a bowl, toss potatoes with the rest of ingredients. Spread on a baking sheet and bake in a 375-degree oven for about 20 minutes or until tender. Best serve as a side dish especially if you have enough rice.

 Original Talley's recipe by Chef Jyoti Friedland

Copyright © 2006 Talley's Green Grocery