date:Dec 18, 2019
stirring once at the midpoint of roasting, until they are tender when pierced with a fork, but still hold their shape, 15 to 20 minutes.
Meanwhile, in a small bowl, mix together the garlic, cumin, paprika, cayenne, lemon juice, and the remaining 1/2 tsp salt. Whisk in the remaining 1/3 cup olive oil. Add the parsley and the cilantro and stir to combine.
When the potatoes are ready, return them to the large bowl. Add the vinaigrette and toss gently. Add the almonds if you are planning to serve th