Spicy toasty potatoes, full of flavor. Easy as well.
- 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
- Preheat the oven to 450°F. Line a baking sheet with parchment paper.
- 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.
- You will need 2 tablespoons of the spice mix, keep the remaining mixture in a small jar for the future.
- 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.
- 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.
- Sprinkle the lemon zest over the potatoes and add a squeeze of juice.
- Transfer to a serving bowl and serve immediately.
This recipe adapted from one in the The Healthy Mind Cookbook by Rebecca Katz with Mat Edelson.