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Best Spicy Roasted Potatoes with Cumin, Lemon and Cilantro
Ingredients
  • 3 POUNDS MEDIUM YUKON GOLD POTATOES, UNPEELED, QUARTERED LENGTHWISE THEN CUT CROSSWISE INTO 1-INCH CHUNKS
  • 3 TABLESPOONS, PLUS ¼ CUP  EXTRA-VIRGIN OLIVE OIL, DIVIDED
  • KOSHER SALT AND GROUND BLACK PEPPER
  • 3 to 4 FRESNO OR JALAPEÑO CHILIES, STEMMED, HALVED LENGTHWISE, SEEDED AND THINLY SLICED CROSSWISE
  • 8 MEDIUM GARLIC CLOVES, THINLY SLICED
  • 2 TABLESPOONS CUMIN SEEDS, CRUSHED
  • 1 TABLESPOON GROUND CORIANDER
  • 2 TABLESPOONS GRATED LEMON ZEST, PLUS LEMON WEDGES TO SERVE
  • ¼ CUP FINELY CHOPPED FRESH CILANTRO
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