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
Heat oven to 425F. Line a baking sheet with parchment paper and set aside.
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.
Roast for 40 minutes, stirring once halfway through.
Allow to cool for 5 minutes before adding the lemon juice and dill. Toss to combine and serve.