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Prep time
5 minutes
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Cook time
1 hour
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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
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Ingredients
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2.2 pounds
baby potatoes, cut into quarters
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2 tablespoons
ground coriander
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1 cup
chopped fresh coriander leaves, tightly packed
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1/2 teaspoon
dried chili flakes
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1/4 cup
extra-virgin olive oil
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Salt and pepper, to taste
Directions
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Preheat oven to 200 C.
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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.
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Cook for about 1 hour or until the potatoes are golden and crispy, tossing potatoes halfway through cooking to ensure an even colour. Remove.
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Serve with lemon wedges on the side.
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