Roasted Two-Ways Coriander Potatoes

August  8, 2015
2 Ratings
  • Prep time 5 minutes
  • Cook time 1 hour
  • Serves 4-6
Author Notes

Fresh and zingy, this two-way coriander herb mix lifts these humble roast potatoes to superstar status. They're simple but tasty, making them the perfect side dish. —Amanda

What You'll Need
  • 2.2 pounds baby potatoes, cut into quarters
  • 2 tablespoons ground coriander
  • 1 cup chopped fresh coriander leaves, tightly packed
  • 1/2 teaspoon dried chili flakes
  • 1/4 cup extra-virgin olive oil
  • Salt and pepper, to taste
  • Lemon wedges, to serve
  1. Preheat oven to 200 C.
  2. Place potatoes, ground coriander, fresh coriander, chili flakes and olive oil on a large sheet tray. Season with salt and pepper. Toss the ingredients until combined and the potatoes are well coated.
  3. Cook for about 1 hour or until the potatoes are golden and crispy, tossing potatoes halfway through cooking to ensure an even colour. Remove.
  4. Serve with lemon wedges on the side.

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