Recipe Instructions:
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 1
Preheat 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 2
Transfer 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 3
Roast 20 minutes. Transfer garlic and lemon to a cutting board. Continue to roast potatoes until golden brown and crispy, 20 to 25 minutes.
Step 4
Discard skins from garlic and chop. Toss together potatoes, garlic, and cilantro. Drizzle with juice of roasted lemon and season with flaky sea salt.
