Roast potatoes with chermoula

• 1,5l water
• 1kg small potatoes
• 150ml olive oil
• Pepper
• Salt
• 2ts cumin seeds
• 40g flat-leaf parsley
• 40g cilantro
• 4 garlic cloves
• 1/2 red chii pepper
• 1ts smoked paprika
• 1/2 lemon

1. Bring water to boiling in a saucepan. Cook the potatoes for 10 minutes or until tender.
2. Drain the potatoes. Set aside.
3. Preheat the oven to 180 celsius degrees.
4. Combine the potatoes with 20ml olive oil, pepper and salt in a large bowl.
5. Line a baking tray with baking paper and put the potatoes on. Roast the potatoes for 30 mintues or till they are crispy and brown.
6. Toast the cumin seeds in a skillet for 2 minutes.
7. Use a food processor for making the chermoula. Combine the: parsley, cilantro, garlic, cumin seeds, red chili pepper, smoked paprika, juice of half a lemon, 130ml olive oil, salt and pepper. Mix until smooth.
8. Combine the (warm) potatoes with the chermoula.
9. You can eat it warm or serve it cold.

Serves: 4 people