Ingredients with Measurements:
- 2 lbs. baby potatoes, halved
- 2 tbsp. olive oil
- 1 tsp. smoked paprika
- 1 tsp. cumin
- 1 tsp. garlic powder
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Baking sheet
- Parchment paper
- Mixing bowl
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Line a baking sheet with parchment paper.
3. In a mixing bowl, combine the halved baby potatoes, olive oil, smoked paprika, cumin, garlic powder, salt, and black pepper. Toss until the potatoes are evenly coated.
4. Spread the potatoes out in a single layer on the prepared baking sheet.
5. Roast the potatoes in the preheated oven for 25-30 minutes, or until they are golden brown and crispy.
6. Remove the potatoes from the oven and sprinkle with chopped fresh parsley.
7. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 25-30 minutes
Temperature:
400°F
Serving size:
4-6 servings
Nutritional information:
Calories: 180
Fat: 5g
Carbohydrates: 32g
Protein: 4g
Fiber: 4g
Sugar: 2g
Sodium: 600mg
Substitutions for ingredients:
- Regular paprika can be used instead of smoked paprika.
- Any type of potato can be used instead of baby potatoes.
Variations:
- Add chopped onions and bell peppers to the potatoes before roasting for a flavorful twist.
- Top the roasted potatoes with crumbled feta cheese for a tangy addition.
- Use different spices, such as chili powder or curry powder, to change up the flavor.
Tips and tricks:
- Make sure the potatoes are evenly coated with the spice mixture for the best flavor.
- Use a spatula to flip the potatoes halfway through cooking for even browning.
- For extra crispy potatoes, increase the oven temperature to 425°F.
Storage instructions:
Leftover roasted potatoes can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the roasted potatoes, place them on a baking sheet and bake in a 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the roasted potatoes in a large bowl or on a platter for a family-style presentation.
Garnishes:
Sprinkle additional chopped fresh parsley over the top of the roasted potatoes for a pop of color.
Pairings:
Jalamah-style roasted potatoes pair well with grilled chicken, steak, or fish.
Suggested side dishes:
Serve the roasted potatoes alongside a simple green salad or roasted vegetables for a well-rounded meal.
Troubleshooting advice:
- If the potatoes are not crispy enough, increase the oven temperature or cook them for a few extra minutes.
- If the potatoes are sticking to the parchment paper, use a spatula to carefully loosen them before serving.
Food safety advice:
Make sure to wash the potatoes thoroughly before halving them. Store leftover potatoes in the refrigerator and discard any that have been left out at room temperature for more than 2 hours.
Food history:
Jalamah-style roasted potatoes are inspired by the flavors of Middle Eastern cuisine, which often incorporate spices like cumin and paprika.
Flavor profiles:
Jalamah-style roasted potatoes are savory and slightly smoky, with a hint of spice from the cumin and paprika.
Serving suggestions:
Serve Jalamah-style roasted potatoes as a side dish for a family dinner or as a party appetizer.
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