so fresh ...
so fast ...
so spicy ...
so easy ...
Almost Diana Henry's Roasted Potatoes and Tomatoes
Serves 2 -3
1 lb. fingerling potatoes, washed and cut into uniform chunks
½ lb. cherry tomatoes on the vine, washed and intact
1 ½ tsp. ground coriander
¾ tsp. ground cumin
1 tsp. smoked paprika
3 tbsp. olive oil
Kosher salt and black pepper, generous sprinkles
2 scallions, washed and sliced into thin coins
1 tbsp. flat-leaf parsley, finely chopped
Preheat the oven to 375 °F and spritz a heavy roasting pan with pan spray.
Place the prepared potatoes and tomatoes in the pan.
In a small fry pan, toast the spices over medium high heat until a scented smoke begins to rise from the pan. Remove from the heat immediately and add the olive oil, stirring to make a spicy slather.
Drizzle the spices and oil over top the potatoes and tomatoes. Sprinkle with the Kosher salt and pepper and pop into a preheated oven.
Bake for about 35 to 45 minutes, shaking the pan around a bit during the cooking to get the spicy sauce to coat the vegetables.
Remove from oven when potatoes are knife tender. Sprinkle with the scallions and parsley and serve.
Note: These roasties are very like Spanish Patatas Bravas, only without all the oil and frying. They go perfectly with grilled meats and a salad or green vegetable.