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Gazan flavors of spice, lemon and chili transform the basic roasted potato

Spicy Roasted Potatoes with Cumin, Lemon and Cilantro

40 minutes

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Spicy Roasted Potatoes with Cumin, Lemon and Cilantro

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.

4-6

Servings

Tip

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

40 minutes

Reviews
Tyler M.

These were easy and delicious! As I was dicing the jalapeños I was concerned it would be too much heat but no. I'm have a white New Englander's heat tolerance (e.g. a squirt of a sriracha and I'm good) but these were not especially spicy -- I could've included a few more jalapeño seeds to increase the heat. Don't miss that squirt of lemon at the end.

Mary O.

Absolutely delicious but...the cooking times are too long. Especially at the high temperature. Should be about 20 min total but when I pulled them out for the toss and second bake, they were already soft. Will definitely make again but shorter cook time for sure. Also, this is not too spicy even for my spice averse family. It's perfect because they were seeded

Scott P.

Love the big flavors here. I included the seeds from just one of the three jalapenos used, and the heat level (for me, at least) was perfect. Just about every one of Milk Street's Middle Eastern-inspired recipes is fantastic.


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