- Serves: 4
- Ingredient Notes: Vegetarian, Vegan, Corn-free, Dairy-free, Egg-free, Gluten-free, Peanut-free, Soy-free, Tree nut-free
Ingredients
- 1 lemon, juiced
- 1/2 teaspoon turmeric
- 1/2 teaspoon paprika
- 1/4 teaspoon cracked black pepper
- 1/2 teaspoon kosher salt
- 4 cloves garlic, crushed
- 3 tablespoons extra virgin olive oil
- 1 pound Yukon gold potatoes, washed thoroughly with skins left on and cut in wedges
- 1/4 cup cilantro leaves, roughly chopped
Directions
Preheat oven to 425º F.
In a large bowl, whisk together all ingredients except potatoes and cilantro. Toss mixture with potatoes, making sure potatoes are well covered.
Place onto a parchment-lined baking sheet and roast for 20 minutes or until fork-tender. Remove from the oven and let stand for 5 to 10 minutes, then garnish with cilantro.
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