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Spicy Roasted Potatoes with Cumin, Lemon and Cilantro

Spicy Roasted Potatoes with Cumin, Lemon and Cilantro

By Diane UngerDecember 14, 2020

  • Makes
    4-6 servings
  • Cook Time
    40 minutes
  • Rating

These spicy, garlicky, citrusy, herbal roasted potatoes, inspired by a recipe from “Falastin” by Sami Tamimi and Tara Wigley, are chock-full of bold flavors. So the seasonings don’t scorch in the high heat of a 475°F oven, we toss them into the potatoes about two-thirds of the way into cooking. For more heat, leave the seeds in some or all of the Fresnos (or jalapeños). And for the freshest flavor, as well as to be efficient, grate the lemon zest and chop the cilantro after returning the potatoes to the oven to finish cooking.

Tip

Don’t forget to oil the baking sheet with cooking spray to ensure the potatoes won’t stick to the surface.

Ingredients
  • 3

    pounds medium Yukon gold potatoes, unpeeled, quartered lengthwise then cut crosswise into 1-inch chunks

  • 3

    tablespoons, plus ¼ cup extra-virgin olive oil, divided

  • Kosher salt and ground black pepper

  • 3-4

    Fresno or jalapeño chilies, stemmed, halved lengthwise, seeded and thinly sliced crosswise

  • 8

    medium garlic cloves, thinly sliced

  • 2

    tablespoons cumin seeds, crushed

  • 1

    tablespoon ground coriander

  • 2

    tablespoons grated lemon zest, plus lemon wedges to serve

  • ¼

    cup finely chopped fresh cilantro

Step 1

Heat the oven to 475°F with a rack in the middle position. Mist a rimmed baking sheet with cooking spray. In a large bowl, toss the potatoes with 3 tablespoons oil and 1 teaspoon salt. Transfer to the baking sheet, arranging the pieces cut side down in a single layer; reserve the bowl. Roast until light golden brown and a skewer inserted into the potatoes meets just a little resistance, about 20 minutes. Meanwhile, in the reserved bowl, stir together the remaining ¼ cup oil, the chilies, garlic, cumin and coriander.

Step 2

When the potatoes are almost tender, use a wide metal spatula to transfer them to the reserved bowl; leave the oven on. Gently toss the potatoes until well combined with the seasonings, then scrape the mixture back onto the baking sheet and distribute in an even layer. Roast until the garlic is light golden brown and a skewer inserted into the potatoes meets no resistance, another 10 to 15 minutes. Cool for about 5 minutes.

Step 3

Sprinkle the lemon zest and cilantro over the potatoes, then toss. Transfer to a serving dish. Serve with lemon wedges.

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