Smashed Potatoes with Paprika and Cumin
These restaurant-worthy spiced taters are easy enough to make at home!
There are so many great potato recipes out there, it can be hard to choose. This one, though, may be our very favorite. With all the flaky goodness of baked potatoes, all the crunchy deliciousness of fried, and a combo of spices that we sometimes dream about at night, it's a side dish that is sure to have guests and family alike asking for seconds.
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Yields:
4 serving(s)
Prep Time:
20 mins
Total Time:
1 hr 15 mins
Ingredients
- 1 1/2 lb.
baby potatoes
Kosher salt and freshly ground black pepper
- 6 Tbsp.
olive oil
- 4
cloves garlic, skins intact
- 1/2
lemon
- 1/2 tsp.
ground coriander
- 1/2 tsp.
ground cumin
- 1/2 tsp.
smoked paprika
- 1/4 c.
chopped fresh cilantro
Flaky sea salt
Directions
- Step 1Preheat oven to 425°F. Place potatoes in a large pot of salted water. Bring to a boil, reduce to a simmer, and cook until potatoes are just cooked through, 15 to 18 minutes. Drain well.
- Step 2Transfer potatoes to a large rimmed baking sheet. Use the palm of your hand to gently flatten potatoes. Add oil, garlic, and lemon to pan; gently toss to coat. Season with coriander, cumin, paprika, and salt and pepper.
- Step 3Roast 20 minutes. Transfer garlic and lemon to a cutting board. Continue to roast potatoes until golden brown and crispy, 20 to 25 minutes.
- Step 4Discard skins from garlic and chop. Toss together potatoes, garlic, and cilantro. Drizzle with juice of roasted lemon and season with flaky sea salt.
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