Simple spicy roasted potatoes and cherry tomatoes tossed with lemon and fresh herbs – the perfect side dish for any meal.
Spicy Roasted Potatoes with Lemon and Herbs

If you’re looking for a way to breathe new life into simple classic roasted potatoes:

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Spicy Roasted Potatoes with Lemon and Herbs

I love an easy side dish as much as the next gal, but do you know what I Love (with a capital L) even more??

SPICE.

FLAVOR.

CRISPY CARAMELIZED EDGES.

And these have all of the above. Plus dill and sweet roasted cherry tomatoes and a bright lemony touch and did I mention dill??

First you start by heating up some oil in a large skillet for toasting the spices and crisping up the garlic. So much garlic!!! It’s kind of the best.

Next add the cherry tomatoes just to get them a little loosey juicy, the toss the whole oil/spice/garlic/tomato mixture with some potato spears. I used quartered fingerlings, mostly for their resemblance to french fries and an optimistic thought that that would trick my child into eating them (spoiler alert: it didn’t), but any small potato shape works here.

Roast them till they’re all shrunken and wrinkled and browned and beautiful. Then top with a spritz of lemon juice and handfuls of dill.

We ate them with eggs, but a fish or roasted meat if that’s more your thang would also work here.

Spicy Roasted Potatoes with Lemon and Herbs

Spicy Roasted Potatoes with Lemon and Herbs
 
Simple spicy roasted potatoes and cherry tomatoes tossed with lemon and fresh herbs - the perfect side dish for any meal.
Yield: 4 servings
Ingredients
  • 3 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 7 large garlic cloves, thinly sliced
  • ½ tsp red pepper flakes
  • 8 oz cherry tomatoes, halved
  • 1 lb 10 oz fingerling potatoes, quartered
  • ½ tsp sugar
  • salt and black pepper
  • 2 tbsp lemon juice
  • ½ cup dill, roughly chopped
Instructions
  1. Heat oven to 425F. Line a baking sheet with parchment paper and set aside.
  2. Heat the oil in a large pan over high heat. Add the cumin and coriander and saute until fragrant, then add in the garlic and cook for 1 minute, or until just starting to brown. Add in the red pepper flakes and tomatoes. Saute for another 2 minutes, then add the potatoes, sugar, 1 tsp salt, and black pepper. Stir together then transfer to the prepared baking sheet and spread out in a single layer.
  3. Roast for 40 minutes, stirring once halfway through.
  4. Allow to cool for 5 minutes before adding the lemon juice and dill. Toss to combine and serve.
Notes
Recipe from Falastin

 

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