Roasted New Potatoes Middle Eastern Style
Elevate your next side dish with these Roasted New Potatoes Middle Eastern Style – a vibrant, spice-infused recipe that’s as aromatic as it is delicious. Baby new potatoes are roasted to golden perfection after being tossed in a bold seasoning blend of cumin, coriander, paprika, turmeric, and garlic. A finishing touch of fresh parsley, mint, and zesty lemon juice adds brightness and a hint of freshness, making these potatoes irresistible. Ready in just 50 minutes and perfect for pairing with grilled meats or vegetarian mains, this recipe is ideal for weeknight dinners or festive gatherings alike. Bursting with warm Middle Eastern spices and fresh, tangy accents, these roasted potatoes will quickly become a household favorite.
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Recipe Information
Ingredients
- 800 grams new potatoes
- 3 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 0.5 teaspoon ground turmeric
- 3 cloves garlic cloves, minced
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper, freshly cracked
- 2 tablespoons parsley, fresh and chopped
- 1 tablespoon mint leaves, fresh and chopped
- 1 whole lemon, juiced and zested
Instructions
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper for easy cleanup.
Wash the new potatoes thoroughly. Pat them dry, then cut into halves or quarters depending on their size, ensuring all pieces are roughly the same size for even cooking.
In a large mixing bowl, combine olive oil, ground cumin, ground coriander, paprika, ground turmeric, minced garlic, sea salt, and freshly cracked black pepper. Mix well to create a flavorful spice paste.
Add the potatoes to the bowl with the spice paste. Toss them until they are evenly coated with the mixture.
Spread the seasoned potatoes out on the prepared baking sheet in a single layer. Ensure they aren’t overcrowded for better roasting.
Roast the potatoes in the preheated oven for 30-35 minutes, turning them halfway through, until they are golden and crispy on the edges and tender inside.
While the potatoes are roasting, chop the fresh parsley and mint leaves. Zest the lemon and then juice it, setting both aside.
Once the potatoes are done, remove them from the oven and transfer them to a serving bowl. Sprinkle the fresh herbs over the top, then drizzle with the lemon juice and sprinkle the zest for a fresh, zesty finish.
Toss the potatoes lightly to combine all the flavors. Serve warm as a side dish or enjoy as a flavorful snack!
Nutrition Facts
Calories |
1036 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.5 g | 56% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2383 mg | 104% | |
| Total Carbohydrate | 154.8 g | 56% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 7.4 g | ||
| Protein | 19.0 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 209 mg | 16% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 3709 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
