Description
A delicious and spicy potato dish that will amaze you with its flavors.
Ingredients
Scale
- 2 pounds baby potatoes, halved
- 1/4 cup olive oil
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 4 cloves garlic, minced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh parsley, chopped
- Juice of 1 lemon
- Salt to taste
- Pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- In a large pot, bring salted water to a boil. Add the halved baby potatoes and cook for about 10-12 minutes until just tender. Drain and let cool slightly.
- In a small skillet over medium heat, toast the cumin and coriander seeds for about 2-3 minutes until fragrant. Remove from heat and let cool, then crush them lightly using a mortar and pestle or the back of a spoon.
- In a large bowl, combine the olive oil, crushed spices, smoked paprika, cayenne pepper, minced garlic, lemon juice, salt, and pepper. Mix well.
- Add the cooled potatoes to the bowl and toss until they are evenly coated with the spice mixture.
- Spread the potatoes in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for 25-30 minutes, turning halfway through, until crispy and golden brown.
- Once done, remove from the oven and toss with chopped cilantro and parsley. Adjust seasoning if necessary and serve hot.
Notes
- For extra crunch, broil the potatoes for the last 2-3 minutes of cooking.
- Add diced bell peppers or onions to the roasting pan for added flavor and color.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 1g
- Sodium: varies
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg