Instructions

• Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
• Place the peeled, 3/4-inch cubed potatoes (2 pounds / 900 g) in a mixing bowl. Add 2 tablespoons (30 ml) olive oil, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper. Toss until the potatoes are evenly coated.
• Spread the potatoes in a single layer on the prepared baking sheet. Roast for 40 minutes, flipping once about halfway through (after ~20 minutes), until the potatoes are golden and tender.
• While the potatoes roast, roughly chop the cilantro leaves (1 bunch, about 1/2 cup loosely packed). Set aside a small portion of the chopped cilantro for garnish and keep the rest for the sauce.
• When the potatoes are nearly done, heat 2 tablespoons (30 ml) olive oil in a skillet over medium-low heat. Add the minced garlic (4 cloves) and 1/2 teaspoon red chili flakes; cook, stirring, until fragrant, about 30–60 seconds. Take care not to brown the garlic.
• Stir in 1 teaspoon paprika (sweet or smoked, by preference) and the chopped cilantro reserved for the sauce; cook 15–30 seconds to release the flavors.
• Add the roasted potatoes to the skillet and toss with tongs (or stir) until the potatoes are evenly coated with the garlic-chili-cilantro mixture and heated through, about 1–2 minutes.
• Transfer the potatoes to a serving dish, drizzle with the juice of 1/2 lemon (about 1 tablespoon), and garnish with the reserved cilantro. Serve hot.