Lemon and Cumin Oven-Roasted Potatoes

citrus and spice roasted potatoes


1 ½ pound small potatoes (I prefer the colorful ones, the result is truly beautiful).

Salt, pepper, cumin, olive oil

Organic lemon

Olive oil

Cut the potatoes in half

Cut the lemon in quarters and then into very, very fine slices. Put both the potatoes and the lemon on a big baking sheet so they are well spread out. Drizzle with olive oil, salt pepper and a teaspoon of cumin. Mix well with your hands.

Put the potatoes in the oven for about 40-45 minutes or until tender. Don’t forget to stir them every 10 minutes for an optimal result.

This is a fantastic side dish to all meats and fish. The colorful potatoes look gorgeous and the mix with the lemon and the cumin is very delicious. If desired, add some finely sliced garlic and some rosemary.

*For the full Pepalajefa Spring Menu, Click Here