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3 pounds small new red potatoes1 head of garlic, broken into separate clovesSalt and freshly ground pepper4 tablespoons cumin seeds2 teaspoons coriander seeds1 teaspoon paprikaLarge pinch pimenton¼ teaspoon crushed red pepper flakes4 tablespoons extra-virgin olive oil2 cloves garlic, minced
Preheat an oven to 375°. Wash the potatoes and do not dry them. Place in a roasting pan with the garlic, season with salt and pepper and toss together. Cover with foil and bake until the potatoes and garlic are tender, 1 hour.
In the meantime, place the cumin seeds and coriander seeds in a small dry frying pan over medium heat. Toast until light golden 1 to 2 minutes. Place in a spice grinder with the paprika, pimenton, crushed red pepper flakes, ½ teaspoon salt and pepper and process until coarsely ground.
Preheat a grill. Cut the potatoes in half. Brush or dip the cut side of the potato using 2 tablespoons olive oil. Grill the potatoes until golden. Place in a bowl and toss with the remaining 2 tablespoons olive oil, the cumin-coriander spice and garlic.
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