Joanne Weir Follow @ChefJoanneWeir

Fire-Roasted Potatoes with Cumin and Garlic

Serves 6


3 pounds small new red potatoes
1 head of garlic, broken into separate cloves
Salt and freshly ground pepper
4 tablespoons cumin seeds
2 teaspoons coriander seeds
1 teaspoon paprika
Large pinch pimenton
¼ teaspoon crushed red pepper flakes
4 tablespoons extra-virgin olive oil
2 cloves garlic, minced


Preheat an oven to 375°.  Wash the potatoes and do not dry them.  Place in a roasting pan with the garlic, season with salt and pepper and toss together.    Cover with foil and bake until the potatoes and garlic are tender, 1 hour.

In the meantime, place the cumin seeds and coriander seeds in a small dry frying pan over medium heat.  Toast until light golden 1 to 2 minutes.  Place in a spice grinder with the paprika, pimenton, crushed red pepper flakes, ½ teaspoon salt and pepper and process until coarsely ground.

Preheat a grill.  Cut the potatoes in half.  Brush or dip the cut side of the potato using 2 tablespoons olive oil.  Grill the potatoes until golden.  Place in a bowl and toss with the remaining 2 tablespoons olive oil, the cumin-coriander spice and garlic.