Garlic Coriander Roast Potatoes

Name: Garlic Coriander Roast Potatoes
Prep time: 15 min
Cook time: 40 min
Yield: 4-6 as a side
Cuisine: Middle Eastern

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roubashahin.com.au

Sides

Golden roast potatoes tossed in garlic, coriander and chili. Packed with flavour, this is not your average side dish—and they’re so easy to make!

PREP TIME

15 minutes

COOK TIME

35–40 minutes

SERVES

4-6 as a side

About this recipe

Now who doesn’t love roast potatoes? I mean, if I was going to share my first roast potato recipe, it couldn’t be plain and simple—of course I had to go all in with garlic, coriander, chili and butter! These Garlic Coriander Roast Potatoes bring all the bold Arab flavours I grew up with and turn them into the ultimate crispy side dish.

I love a good potato moment. You already know I’m obsessed with Batata Hara—those spicy garlic roast potatoes tossed with coriander and spring onion. Or the pan-fried potatoes with sweet onion— an absolute Lebanese staple. But this recipe is something different. It’s buttery, a little spicy, and absolutely packed with flavour. And if you’ve made my Tangy Garlic Lamb Bites—just imagine dipping these roast potatoes into all that lemony sauce. I’m drooling just thinking about it!

Ingredients

1 kilogram baby potatoes, halved with skin on
Salt, to taste
4 garlic cloves
1 red chilli (or to taste)
1⁄2 cup fresh coriander (firmly packed)
1⁄3 cup (80ml) olive oil
4 tablespoons (60 grams) melted butter

Notes from Rouba

You can make the garlic-coriander paste up to 3 days ahead and keep it in the fridge.
For less heat, use only half the chilli or swap it for sweet red capsicum.
Don’t skip the butter—it helps crisp up the edges and adds richness.
If you’re not a coriander fan, parsley works well too.
These are delicious the next day tossed through a salad.

Method

Step 1. Boil the potatoes

Preheat your oven to 220°C fan-forced. Place the halved baby potatoes into a large pot of salted water and bring to a boil. Cook for around 10 minutes, just until they’re tender but still firm—they shouldn’t fall apart. Drain well and transfer the potatoes to a large roasting dish. While still warm, season with a little more salt.

Step 2. Make the garlic coriander paste

Use a small blender to combine the garlic, red chili, and coriander with just 1 tablespoon of the olive oil—this helps it blend into a thick, smooth paste. Once blended, transfer the mixture to a bowl. Stir in the remaining olive oil and the melted butter until everything is fully combined and glossy.

Step 3. Toss and roast

Pour the garlic-coriander paste over the warm potatoes. Add the rmelted butter by hand and gently mix everything together until the potatoes are well coated. Pop the tray into the oven and roast for 30–35 minutes. Turn them once or twice during cooking and keep an eye on them—you're looking for golden, crispy edges.