Ingredients

Method

• ½ cup extra virgin olive oil, for roasting
• 8 large roasting potatoes, peeled, washed, dried and cut into even-sized chunks
• sea salt and freshly ground black pepper, to taste
• fresh coriander a bunch, leaves picked and finely chopped, for serving
For the spice mixture, mix:
• ½ t cayenne pepper
• ½ t baharat
• 1 t paprika 1 t
• 1 T tomato paste
• 1 T extra virgin olive oil

Method

Ingredients

1.  Preheat the oven to 200°C. Brush a large metal baking tray with olive oil, and place the potatoes in the tray in a single layer. Don’t overcrowd the tray – the potatoes must crisp, not steam. Drizzle liberally with olive oil, season and roast until golden.

2. Place the potatoes in a bowl and cover with the spice mixture, ensuring they’re well coated.

3. Serve on a platter, sprinkled liberally with chopped coriander.

Potatoes are served with shish tawook (marinated chicken kebabs) in the image. Find the recipe for shish tawook here.

Find more potato recipes here. 

Photographs: Elsa Young
Production: Abigail Donnelly