In this recipe, crispy cottage fries get a generous coating of cumin, paprika and thyme, but it's the dark coriander seed that adds the unique taste and extra crunchy texture. Our dark coriander seed has bold and complex flavors of citrus and sage that are heightened when roasted with other spices.
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Makes 4 servings
Preheat oven to 400°F, and line large baking sheet with aluminum foil.
Cut potatoes lengthwise into 10 wedges.
Add oil and spices to large bowl, and mix well. Toss potatoes in bowl to thoroughly coat with spice mixture, leaving remaining oil in bowl for later.
Spread potatoes out evenly onto prepared baking sheet. Season with salt and black pepper, transfer to oven, and bake for 20 minutes.
Remove potatoes from oven, and lightly toss again in bowl with oil and spices. Place sheet back into oven and bake again for 20 to 25 minutes, until brown and crisp.