Cut 1,000 g trimmed edible potatoes into 2 cm cubes. Heat oven to 220 °C.

Ingredients

• 1,000 gPotatoes, flesh and skin, raw
• 60 gOil, olive, salad or cooking
• 40 gCoriander (cilantro) leaves, raw
• 25 gGarlic, raw
• 40 gLemon juice, raw
• 3 gSpices, pepper, red or cayenne
• 3 gSpices, cumin seed
• 5 gSalt, table

Method

1. Cut 1,000 g trimmed edible potatoes into 2 cm cubes. Heat oven to 220 °C.
2. Toss potatoes with 40 g oil and 5 g salt and roast for 20 minutes at 220 °C. Turn them after 10 minutes.
3. Heat remaining 20 g oil to 150 °C in a pan. Stir garlic, coriander, 3 g cayenne and cumin for 2 minutes until strongly fragrant.
4. Toss hot potatoes with spiced oil and lemon juice; all oil from the pan remains on the potatoes.
5. Rest for 3 minutes and serve about 225 g as a side; a main dish is not part of the recipe.