Tag Archives: potato side dish

Spicy, Garlicky, Citrusy, Herbal Roasted Potatoes

Yummy, right? Inspired by a recipe from “Falastin” a cookbook by Sami Tamimi and Tara Wigley, these Spicy Roasted Potatoes with Cumin, Lemon and Cilantro are chock-full of bold flavors. Milk Street made some adjustments to the original and created the following adaptation. Loving all things potatoes—and robust flavors—these spuds caught my attention immediately.

A couple of notations that are worth heeding: So the seasonings don’t scorch in the high heat of the 475°F oven, toss them into the potatoes about two-thirds of the way into cooking. For more heat, leave the seeds in some or all of the chiles. (We used jalapeños, but I did seed them.) A perfect pairing with our reverse-seared strip steak entrée, the potato recipe was halved for just two of us.

Halfway through the meal Russ asked me where the recipe originated from. When I read the excerpt for Milk Street Magazine and mentioned the title of the cookbook “Falastin” he immediately recognized the name because he had heard about it on a podcast and subsequently added to his Christmas wish list. And yes, he did receive it as a gift—he just hadn’t had an opportunity to go through the recipes.

Don’t forget to oil the baking sheet with cooking spray to ensure the potatoes won’t stick to the surface.

Spicy Roasted Potatoes with Cumin, Lemon and Cilantro

  • Servings: 4-6
  • Difficulty: easy
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  • 3 lbs. medium Yukon gold potatoes, unpeeled, quartered lengthwise then cut crosswise into 1-inch chunks
  • 3 Tbsp., plus ¼ cup extra-virgin olive oil, divided
  • Kosher salt and ground black pepper
  • 3-4 Fresno or jalapeño chilies, stemmed, halved lengthwise, seeded and thinly sliced crosswise
  • 8 medium garlic cloves, thinly sliced
  • 2 Tbsp. cumin seeds, crushed
  • 1 Tbsp. ground coriander
  • 2 Tbsp. grated lemon zest, plus lemon wedges to serve
  • ¼ cup finely chopped fresh cilantro 


  1. Heat the oven to 475°F with a rack in the middle position.
  2. Mist a rimmed baking sheet with cooking spray.
  3. In a large bowl, toss the potatoes with 3 tablespoons oil and 1 teaspoon salt. Transfer to the baking sheet, arranging the pieces cut side down in a single layer; reserve the bowl.
  4. Roast until light golden brown and a skewer inserted into the potatoes meets just a little resistance, about 20 minutes.
  5. Meanwhile, in the reserved bowl, stir together the remaining ¼ cup oil, the chilies, garlic, cumin and coriander.
  6. When the potatoes are almost tender, use a wide metal spatula to transfer them to the reserved bowl; leave the oven on. Gently toss the potatoes until well combined with the seasonings, then scrape the mixture back onto the baking sheet and distribute in an even layer. Roast until the garlic is light golden brown and a skewer inserted into the potatoes meets no resistance, another 10 to 15 minutes. Cool for about 5 minutes.
  7. Sprinkle the lemon zest and cilantro over the potatoes, then toss. Transfer to a serving dish. Serve with lemon wedges.
We served ours with a reversed-seared sirloin steak and a side of broccolini.


Potato Gratin with Gruyere, Bacon and Leeks

This rich, creamy gratin gets a note of smokiness from the bacon between the layers of tender potatoes. A hand mandoline positioned over a large bowl makes an excellent tool for which to create perfectly sized potato slices.

Definitely company-worthy and impressive, not to mention sinfully decadent and flavorful, these were a big hit for all of us.

Potato Gratin with Gruyere, Bacon and Leeks

  • Servings: 8
  • Difficulty: easy
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  • 2-1/2 lb. Yukon Gold potatoes, peeled & sliced into 1/8-inch thick rounds
  • 2-1/2 cups heavy or light cream
  • Kosher salt
  • Freshly ground black pepper
  • 4 oz. bacon
  • 3 medium leeks, white and light-green parts only, thinly sliced
  • 6 oz. grated Gruyère
  • 1 Tbsp. chopped fresh thyme
  • 1/4 tsp. freshly grated nutmeg
  • 1/2 cup fresh breadcrumbs
  • 1/4 cup finely grated Parmigiano-Reggiano
  • 2 Tbs. unsalted butter, melted
  • Sweet paprika, for topping (optional)


  1. Position a rack in the center of the oven and heat the oven to 400°F. Butter or oil a 3-quart gratin dish; set aside.
  2. Put the potatoes, cream , 1/2 tsp. salt, and a few grinds of pepper in a 12-inch skillet. Simmer, partially covered, over medium to medium-low heat, stirring often and gently with a rubber spatula until the potatoes are barely tender when pierced with a fork or skewer, 8 to 12 minutes.
  3. In a medium skillet, cook the bacon until browned and fully cooked. Set aside to cool, reserving 2 Tbs. of the fat in the skillet. Heat the reserved fat over medium-high heat and sauté leeks until tender, fragrant, and lightly browned. Season to taste with salt and pepper. When the bacon is cool, crumble it into small pieces.
  4. Using a slotted spoon, transfer half the potatoes to the prepared gratin dish, spreading them evenly. Layer on the leeks, bacon, Gruyère, thyme, and nutmeg. Top with the remaining potatoes spreading them evenly, and pour over any liquid remaining in the pan.
  5. In a small bowl, combine the breadcrumbs, Parmigiano-Reggiano, and melted butter. Evenly scatter the topping mixture over the potatoes. If using, sprinkle a light layer of sweet paprika over the breadcrumb topping.
  6. Bake the gratin until it’s bubbly, the top is brown, and the potatoes are completely tender when poked with a fork or a skewer, 25 to 30 minutes. Let the gratin sit for at least 10 and up to 30 minutes before serving so the liquid is fully absorbed and the layers are cohesive.


Adapted from a recipe from Molly Stevens for Fine Cooking