Sort ingredients
casualsam
QR Code
Listen
Pdf
Adjust oven rack to middle position and preheat oven to 400°F (205°C).
In a medium saucepan, place potatoes, bay leaf, and garlic. Cover with water and bring to a boil over medium-high heat. Cook until fork-tender but not falling apart, 10 to 12 minutes. Drain well and let them sit until cool enough to handle, about 20 minutes.
Using a clean kitchen towel, gently rub the potatoes to loosen and remove the skin. Cut potatoes into ½-inch pieces. Transfer potatoes to a rimmed baking sheet and toss with 2 tablespoons (30 ml) olive oil. Spread potatoes in an even layer and cook until golden and crisp around the edges, about 30 minutes, stirring once halfway through.
Meanwhile, in a small skillet, heat 3 tablespoons (45 ml) olive oil over medium heat until shimmering. Add garlic and cook until fragrant, about 30 seconds. Add cumin, coriander, and chile flakes, if using, and cook until very fragrant, about 30 seconds. Remove from heat, and add lime juice, vinegar, and salt.
Transfer potatoes to a serving bowl and pour warm dressing over them. Toss gently until potatoes are evenly coated. Season with additional salt and pepper to taste. Top with parsley and serve hot or warm.