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
Levante
Prep Time15minutes
Cook Time30minutes
Total Time45minutes
Servings4
Calories284kcal
AutorElle
Ingredients
For the roast potatoes:
1,3kgwaxy potatoes,peeled and cut into equal pieces (ca. 3cm)
2tablespoonsolive oil
For the spice mix:
1tablespooncumin seeds
1 /2tablespoonground coriander
1/4teaspoondried red chilli flakes
1/2teaspoonfresh thyme leaves
1teaspoonsea salt
1/4teaspoonpepper
1/2teaspoonblack cumin seeds(nigella)
1/2teaspoonsumac
To serve:
chopped cilantro (or flat-leaf parsley), chopped
lemon wedges(optional)
Method
Preheat oven to 425°F / 220°C and line a large baking sheet with parchment paper.
In a small bowl, mix together the spices until well combined.
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).
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.
Transfer to the oven and roast for 30 to 35 minutes, or until potatoes are golden brown, stirring once halfway through cooking time.
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.