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)
Instructions
- 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!
Nutrition
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.