Coriander and Thyme Potatoes

Table of Contents

Servings: 4-6


Nonstick vegetable oil spray
2 pounds unpeeled russet potatoes (about 3 large), scrubbed, cut lengthwise into 1/2-inch-thick wedges
2 tablespoons olive oil
1 1/2 teaspoons coriander seeds, ground
1 teaspoon thyme, dried
Salt and pepper to taste
Fresh parsley sprig, optional


Preheat oven to 450°F. Spray large rimmed baking sheet with nonstick spray. Toss potatoes with olive oil, coriander seeds, and thyme in a large bowl. Transfer to prepared sheet, spreading in a single layer.
Sprinkle with salt and pepper. Place in the top third of the oven and bake until golden, occasionally turning with a spatula, about 40 minutes. Season to taste with coarse salt and serve.
A garnish of fresh parsley can dress up this recipe when serving for a special occasion.
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