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Photo: Ryan Liebe
Active Time:15 minsTotal Time:50 minsServings:4Jump to Nutrition Facts
Active Time:15 minsTotal Time:50 minsServings:4
Active Time:15 mins
Active Time:
15 mins
Total Time:50 mins
Total Time:
50 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients½teaspoonblack or purple peppercorns½teaspoongarlic powder½teaspoongranulated sugar½teaspoonsalt1teaspooncoriander seeds1teaspooncumin seeds2 ½tablespoonsextra-virgin olive oil¾- 1 teaspoon Silk, Marash or Aleppo chile flakes1 ½poundsyellow potatoes, scrubbed, patted dry and cut into 1 1/4-inch chunks⅔cupcoarsely chopped fresh cilantro, parsley and/or dill
Cook Mode(Keep screen awake)
Ingredients
½teaspoonblack or purple peppercorns
½teaspoongarlic powder
½teaspoongranulated sugar
½teaspoonsalt
1teaspooncoriander seeds
1teaspooncumin seeds
2 ½tablespoonsextra-virgin olive oil
¾- 1 teaspoon Silk, Marash or Aleppo chile flakes
1 ½poundsyellow potatoes, scrubbed, patted dry and cut into 1 1/4-inch chunks
⅔cupcoarsely chopped fresh cilantro, parsley and/or dill
DirectionsPosition rack in center of oven; preheat to 425°F. Line a rimmed baking sheet with parchment paper.Use a mortar and pestle to pound peppercorns to a semi-coarse texture. Transfer to a small bowl and mix in garlic powder, sugar and salt. Set next to the stove.Lightly crush coriander and cumin seeds with the mortar and pestle. Transfer to a large skillet, add oil and cook over high heat, stirring frequently, until fragrant, about 1 minute. Add chile flakes and cook until the spices smell toasty, 5 to 10 seconds. Remove from heat and add potatoes. Gently stir to coat, then gradually stir in the pepper mixture. Transfer to the prepared baking sheet, spreading the potatoes in an even layer.Roast the potatoes, stirring halfway through, until golden brown and tender, 30 to 35 minutes. Let cool for 5 minutes. Gently stir in herbs. Serve immediately.EquipmentParchment paperOriginally appeared: EatingWell Magazine, May 2021
Directions
Position rack in center of oven; preheat to 425°F. Line a rimmed baking sheet with parchment paper.Use a mortar and pestle to pound peppercorns to a semi-coarse texture. Transfer to a small bowl and mix in garlic powder, sugar and salt. Set next to the stove.Lightly crush coriander and cumin seeds with the mortar and pestle. Transfer to a large skillet, add oil and cook over high heat, stirring frequently, until fragrant, about 1 minute. Add chile flakes and cook until the spices smell toasty, 5 to 10 seconds. Remove from heat and add potatoes. Gently stir to coat, then gradually stir in the pepper mixture. Transfer to the prepared baking sheet, spreading the potatoes in an even layer.Roast the potatoes, stirring halfway through, until golden brown and tender, 30 to 35 minutes. Let cool for 5 minutes. Gently stir in herbs. Serve immediately.EquipmentParchment paper
Position rack in center of oven; preheat to 425°F. Line a rimmed baking sheet with parchment paper.
Use a mortar and pestle to pound peppercorns to a semi-coarse texture. Transfer to a small bowl and mix in garlic powder, sugar and salt. Set next to the stove.
Lightly crush coriander and cumin seeds with the mortar and pestle. Transfer to a large skillet, add oil and cook over high heat, stirring frequently, until fragrant, about 1 minute. Add chile flakes and cook until the spices smell toasty, 5 to 10 seconds. Remove from heat and add potatoes. Gently stir to coat, then gradually stir in the pepper mixture. Transfer to the prepared baking sheet, spreading the potatoes in an even layer.
Roast the potatoes, stirring halfway through, until golden brown and tender, 30 to 35 minutes. Let cool for 5 minutes. Gently stir in herbs. Serve immediately.
Equipment
Parchment paper
Originally appeared: EatingWell Magazine, May 2021
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Nutrition Facts(per serving)226Calories9gFat32gCarbs4gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
