In our home, potatoes are a comfort food we never tire of, and this Middle Eastern–style version has become a favorite. We love this dish because it transforms something so simple and familiar into a flavorful side that feels a little exotic, yet still warm and welcoming at the table.
Crispy on the outside and tender inside, these potatoes are tossed with cumin, coriander, garlic, and fresh herbs, then brightened with a squeeze of lemon. It’s the kind of recipe we enjoy serving on Shabbes alongside chicken or fish, but it’s just as special when shared on a weeknight with family.
Middle Eastern Spiced Potatoes
Ingredients:
- 2 lbs potatoes (Yukon Gold or red), cut into cubes
- 3 tbsp olive oil
- 4 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp paprika (smoked or sweet)
- ½ tsp turmeric
- Pinch of cayenne (optional)
- Salt and black pepper, to taste
- Juice of 1 lemon
- ¼ cup chopped fresh parsley or cilantro
Method:
- Preheat oven to 425°F (220°C).
- Toss potato cubes with olive oil, garlic, and spices until well coated.
- Spread evenly on a baking sheet and roast 30–35 minutes, flipping once, until golden and crisp.
- Remove from oven, squeeze lemon juice over the potatoes, and sprinkle with fresh herbs.
- Serve hot as a flavorful side dish.