Get ready to transform your ordinary potato side dish into a culinary journey through the vibrant streets of the Middle East! These vegan roasted potatoes are not just a recipe; they're a flavor explosion that will transport your taste buds to a world of aromatic spices and irresistible crispiness. With just a few simple ingredients and some kitchen magic, you'll create a dish so delicious that it'll become your new go-to side that everyone will be begging you to make again and again.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Middle Eastern
Serves: 4 servings
Ingredients
- 2 pounds baby potatoes
- 3 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Salt to taste
- Fresh parsley for garnish
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Wash the baby potatoes thoroughly under cool running water. Pat them completely dry using a clean kitchen towel or paper towels to ensure crispy roasting.
- Cut the baby potatoes into halves or quarters depending on their size. Aim for uniform pieces to ensure even cooking.
- In a large mixing bowl, combine olive oil, cumin, paprika, garlic powder, and salt. Whisk the spices and oil together until well incorporated.
- Add the prepared potato pieces to the spice mixture. Toss thoroughly to coat each potato piece evenly with the seasoned oil.
- Spread the seasoned potatoes on the prepared baking sheet in a single layer, ensuring they are not overcrowded. This allows each potato to roast and become crispy.
- Place the baking sheet in the preheated oven and roast for 25-30 minutes, turning the potatoes halfway through cooking to ensure even browning.
- Check the potatoes for doneness by piercing with a fork. They should be golden brown on the outside and tender on the inside.
- Remove from the oven and let rest for 2-3 minutes. Garnish with freshly chopped parsley before serving.
- Transfer to a serving platter and enjoy hot as a side dish or appetizer.
Tips
- Pat those potatoes completely dry - moisture is the enemy of crispiness! Use a clean kitchen towel to remove every drop of water.
- Don't overcrowd your baking sheet. Give each potato piece breathing room to ensure they roast, not steam.
- Invest in fresh spices - the older your cumin and paprika, the less flavor punch they'll deliver.
- For extra crispy edges, try using a dark-colored baking sheet that absorbs more heat.
- Experiment with additional herbs like za'atar or sumac for an even more authentic Middle Eastern flavor profile.
- Let the potatoes rest for a few minutes after roasting to allow them to set and become extra crisp.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 30g
Protein: 3g
Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
