Spicy toasty potatoes, full of flavor. Easy as well.

Spicy Toasty Potatoes

Ingredients:

• 1 tablespoons coriander seeds
• 1 tablespoons mustard seeds
• 1 tablespoon cumin seeds
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon kosher salt
• Freshly ground black pepper
• 1 1/2 pounds fingerling, red, or small Yukon gold potatoes scrubbed and halved or quartered lengthwise (you want small wedges).
• Zest and juice of 1 lemon

Toasted Seeds

Method:

1. Preheat the oven to 450°F. Line a baking sheet with parchment paper.
2. Place a small pan over medium heat for a minute or two, until hot. Add the coriander, mustard and cumin seeds and swirl the pan over the heat for 30 to 60 seconds, until fragrant. Remove to a small plate to cool before grinding into a powder in a spice grinder or mortar and pestle. You can also use already ground spices. Toast them for a much shorter time to bring out the best flavor.
3. You will need 2 tablespoons of the spice mix, keep the remaining mixture in a small jar for the future.
4. Put 2 tablespoons of the toasted spice mixture, olive oil, salt, and a few grinds of pepper in a large bowl and stir to combine. Add the potatoes and toss to evenly coat.
5. Transfer the potatoes to the prepared baking sheet, spreading in a single layer. Bake, turning occasionally, for about 30-40 minutes, or until the potatoes begin to turn golden brown.
6. Sprinkle the lemon zest over the potatoes and add a squeeze of juice.
7. Transfer to a serving bowl and serve immediately.

Mustardy Chicken – and Spiced Toasty Potatoes “Don’t Touch”

This recipe adapted from one in the The Healthy Mind Cookbook by Rebecca Katz with Mat Edelson.