Roast potatoes with paprika and cumin

Name: Roast potatoes with paprika and cumin
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 16 small red-skinned potatoes, halved; 18.20 gm olive oil; 9.60 gm sea salt flakes; 3 tsp cumin seeds; 5.00 gm smoked paprika; 1 tsp fennel seeds; 2 garlic cloves, crushed; 62.50 ml coarsely chopped coriander

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Prep Time: 10 minutes

Cook Time: 30 minutes

Total: 40 minutes

Servings: 8

Cost: $4.75 /serving

Author : Not available

vegetarian vegan coriander

Ingredients

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Instructions

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Step 1

Preheat oven to 220C. Cook the potatoes in a large saucepan of salted boiling water for 5 minutes or until just tender. Drain well. Set aside for 10 minutes to cool slightly.

Step 2

Combine the oil, salt, cumin, paprika, fennel and garlic in a large bowl. Season with freshly ground black pepper. Add the potatoes and toss to coat.

Step 3

Line 2 baking trays with baking paper. Divide the potato mixture among the lined trays. Bake in oven, turning occasionally, for 20 minutes or until crisp and golden brown. Transfer to a serving bowl and sprinkle with coriander. Serve immediately.