Ingredients

The following ingredients have 4 Servings
  • 4 medium russet potatoes (about 1 3/4 pounds, unpeeled)
  • 3 tablespoons + 1 teaspoon olive oil (divided)
  • 1 teaspoon kosher salt
  • 2 teaspoon ground cumin
  • 2 teaspoon ground coriander
  • 2 garlic cloves (minced)
  • 1/4 cup chopped fresh cilantro
  • salt to taste

Instruction

  • Preheat oven to 425 degrees F.
  • Cut potatoes lengthwise into slices that are ⅓-inch thick and then cut each slice into ⅓-inch thick strips. Dry the potatoes between two kitchen towels.
  • In a large bowl, combine the potatoes, 3 tablespoons olive oil, and 1 teaspoon kosher salt.
  • Divide the potatoes between two baking sheets lined with parchment paper, spread into a single layer.
  • Bake until the potatoes are golden brown, about 40 minutes, turning the potatoes every 10 minutes, and rotating the racks halfway through baking.
  • In a small bowl, stir together ground cumin and ground coriander. Set aside.
  • Heat 1 teaspoon olive in a small nonstick skillet set over medium heat. Add garlic and cook until fragrant, 30 seconds to 1 minute. Take care not to burn the garlic.
  • Place the cooked potatoes in a large bowl and toss with garlic, cumin and coriander mixture, and cilantro. Taste (be careful – they’ll be hot!) and season with additional salt, if necessary. Serve.