Roasted Potatoes with Indian Spices

One of our most memorable meals in London took place at Chor Bizarre after a punishing morning at Top Shop. Would you believe that they served a fried okra dish so delicious that the children fought to finish it? They fought to finish okra? Another day, after touring the Houses of Parliament, we lunched at the very refined Cinnamon Club, where I was charmed by the tandoori breast of squab. These meals were on my mind when I got out my Quail Hill potatoes for tonight's dinner and decided to roast them with Indian spices and finish them off with chopped fresh cilantro and a little lime juice. Here is the recipe:

Roasted Potatoes with Indian Spices
Serves 6

2 pounds small new potatoes
2 tablespoons olive oil
1 teaspoon coriander seeds
1 teaspoon fine sea salt
1/2 teaspoon cumin seeds
1/2 teaspoon turmeric
1/4 teaspoon cayenne pepper
1/4 cup chopped coriander leaves
2 tablespoons lime juice

1. Preheat the oven to 400 degrees. Toss the potatoes with the oil, coriander, salt, cumin, turmeric, cayenne pepper. Place them on a foil-lined baking sheet and bake until tender, about 40 minutes.
2. Toss the roasted potatoes with the coriander leaves and lime juice and serve.