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The world of fermentation.
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
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