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Wok eggs, fried rice and hot Dry Noodles.
Gazan flavors of spice, lemon and chili transform the basic roasted potato
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
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
Directions
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