Roasting Potatoes

1. Preheat your oven to 450 degrees Fahrenheit
2. Prepare your potatoes by scrubbing the skins and cut in half if using bite-sized/baby or into 1-1.5" cubes if using larger potatoes. I prefer to leave the skins on but you can certainly peel them as well.
3. After cutting the potatoes, wash them a 2nd time and pat dry.
4. Place dried potatoes on a half sheet pan and drizzle with 2 tablespoons of olive oil, a teaspoon of kosher salt and a few grinds of fresh black pepper, mix with your clean hands to combine and coat entirely.
5. I like to arrange potatoes with the same size up and then at the halfway point, flip them.
6. Place in oven with rack in the upper 3rd section and bake for 12 minutes.
7. Begin making your garlic oil sauce (see below) while potatoes bake.
8. After 12 minutes, remove from oven and flip to the 2nd side and bake for another 12-14 minutes until golden brown.

Garlic Oil Spice Sauce

1. Mince your cloves of garlic and set aside.
2. In a small bowl, combine your spices: coriander, Aleppo pepper and red pepper flakes
3. In a small skillet 6-8" heat 3 tablespoons of olive oil on medium low heat for about 30 seconds.
4. Quickly add your garlic and spices to the hot oil. Allow to simmer for 30-40 seconds until just becoming fragrant. Once heated and fragrant, immediately move off of heat.

Assemble and Enjoy

1. Once potatoes are done, pour your hot oil mixture and a chopped parsley to your potatoes. Mix to combine.
2. Check to see if you need additional salt.
3. Enjoy with a squeeze of lemon!