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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.
pounds medium Yukon gold potatoes, unpeeled, quartered lengthwise then cut crosswise into 1-inch chunks
tablespoons, plus ¼ cup extra-virgin olive oil, divided
01Heat 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.
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
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.