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These Middle Eastern style roasted potatoes are tossed with olive oil and a uniquely special spice mix made with cumin, coriander, chili flakes, thyme, nigella and sumac. This unique blend is a welcome change from the usual oven roasted potatoes, A garnish of fresh chopped cilantro or parsley adds even more color and brightens the flavor. Sometimes I like to add a squeeze of lemon juice, but this is completely optional.

These potatoes made a perfect vegan or vegetarian side dish for serving alongside your grilled vegetables or your favourite protein of choice. Or go ahead and enjoy them as I like to do, along with a simple green salad or a massaged kale salad.

Middle Eastern Style Roasted Potatoes

What type of potatoes are best for roasting in the oven?

You can use any type of potato for roasting. They all taste delicious. Waxy or mostly waxy potatoes are best. Linda, Annabelle, Belana… there are so many different sorts, but these are three I often use in my kitchen. And if you aren’t planning to peel the potato, then you definitely want thin skinned potatoes.

If you want to try something different than your regular roasted potatoes, then definitely give this easy Middle Eastern style recipe a try!

Middle Eastern Style Roasted Potatoes

Looking for other recipes ideas for sheet pan potatoes?

Than try this recipe for Crispy Roasted Potatoes with Yogurt-Feta Dip, Roasted Potatoes with Spanish Romesco Sauce or Sage Roasted Potato Wedges with Lacinato Kale. And if you are looking for other recipes with a middle eastern flair, then check out my recipe archive!

Backofenkartoffeln auf orientalische Art
5 from 1 vote
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Middle Eastern Style Roasted Potatoes

A simple recipe for oven roasted potatoes with a middle eastern influenced mix of spices. A tasty side dish that is naturally vegan and gluten-free.
Course Side Dish
Category Mediterranean
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Calories 284 kcal
Autor Elle

Ingredients

For the roast potatoes:

  • 1,3 kg waxy potatoes, peeled and cut into equal pieces (ca. 3cm)
  • 2 tablespoons olive oil

For the spice mix:

  • 1 tablespoon cumin seeds
  • 1 /2 tablespoon ground coriander
  • 1/4 teaspoon dried red chilli flakes
  • 1/2 teaspoon fresh thyme leaves
  • 1 teaspoon sea salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon black cumin seeds (nigella)
  • 1/2 teaspoon sumac

To serve:

  • chopped cilantro (or flat-leaf parsley), chopped
  • lemon wedges (optional)

Method

  1. Preheat oven to 425°F / 220°C and line a large baking sheet with parchment paper.
  2. In a small bowl, mix together the spices until well combined.
  3. In a large bowl, toss the potatoes with the olive oil and spice mix until potatoes are evenly coated (or you can do this directly on the baking sheet).
  4. Transfer the potatoes to the baking sheet and spread in an even layer without crowding them. Potatoes roast best if there is some space between them, otherwise they will steam.
  5. Transfer to the oven and roast for 30 to 35 minutes, or until potatoes are golden brown, stirring once halfway through cooking time.
  6. Before serving, toss with fresh herbs and re-season with salt and pepper, if needed. Serve with a lemon wedges for anyone who likes to add a little extra zing! Enjoy!

Notes

  • If you want to up the spice mix even more, feel free to add a pinch of turmeric, cinnamon, paprika and garlic powder.
  • Sumach spice can be found in in Turkish markets, spice stands at the farmers market or online. I buy my black cumin seeds (nigella) at my local organic food store, but it can also be found online.

For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist auf Spotify.

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