Rebecca’s Recipe of the Week: Spicy Roasted Potatoes | Canalside Community Food

This is really nice served with a green salad and some salted yoghurt on the side. Roasting the potatoes first before adding the spicy coating means you can get the potatoes nicely crisp without the spices burning.

Sami Tamimi’s Spicy Roasted Potatoes
Serves 4-6

Ingredients

1.5kg potatoes, unpeeled and cut into 3cm cubes
3 tablespoons olive oil plus 60ml more olive oil, separated
1 teaspoon salt
3-4 green chile peppers, halved, deseeded and thinly sliced crosswise
8 garlic cloves, peeled and thinly sliced
2 tablespoons cumin seeds, crushed lightly in a mortar and pestle
1 tablespoon ground coriander
1 lemon, zested and then cut into wedges
big handful (about 4 tablespoons) of fresh coriander, finely chopped

Method

Preheat oven to 250C.

In a large bowl toss potatoes with the 3 tablespoons of olive oil and the salt. Spread on baking sheets in a single layer. Put in oven and roast for about 20 minutes, or until a skewer inserted into a test potato meets just a little resistance.

Meanwhile, using the same bowl, mix together the remaining 60ml of olive oil, chile, garlic and spices.

When the potatoes are almost tender, as described, use a fish slice to transfer them to the bowl. Don’t turn off the oven! Gently toss the potatoes with the other ingredients, until well combined. Tip them back onto the baking sheets and spread them again into a single layer.

Return them to the oven and roast for another 10 to 15 minutes, or until the skewer meets no resistance. Cool for about 5 minutes.

Sprinkle the lemon zest and coriander over the potatoes and serve with lemon wedges.

Recipe adapted from Milk Street (2021).