CRISPY CORIANDER POTATOES
Steps:
- Throw the potatoes in a large pot, cover with room temperature water, and season with salt. Set on a high flame and bring to a boil. Reduce to a simmer and cook until a fork inserted into the potatoes draws out without resistance, 15 to 20 minutes. Drain and set aside to cool. Once they're cool enough to handle, cut each potato into bite-size pieces.
- In a large skillet or wok, warm the oil until it's shimmering but not smoking. Add the fennel seeds; they should sizzle upon contact with the oil. Immediately add the potatoes, coriander, turmeric, thyme, salt, and pepper. Stir-fry until the potatoes get crispy and golden brown on the outside. Finish with the fresh cilantro and lime juice and serve.
ROASTED BABY POTATOES WITH HERBS
Provided by Giada De Laurentiis
Categories side-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F.
- Put the potatoes into a large bowl. In a small bowl, whisk the herbs, garlic, and oil together until blended, and then pour over the potatoes. Sprinkle generously with salt and pepper and toss to coat. Transfer the potatoes to a heavy large baking dish, spacing them evenly apart.
- Roast the potatoes until they are tender and golden, turning them occasionally with tongs, about 1 hour. Transfer the roasted potatoes to a decorative platter and drizzle with extra-virgin olive oil and herbes de Provence, if desired. Serve hot or warm.
EASY CORIANDER ROASTED NEW POTATOES
A simple and very flavorful side dish that perfectly compliments any fish, chicken or lamb main dish!
Provided by Marilena Leavitt
Categories Side Dish
Time 50m
Yield serves 4
Number Of Ingredients 6
Steps:
- Bring a pot of well-salted water to boil. Add the new potatoes with their skins on and cook them until they are fork-tender. Drain and let them cool in the colander for a few minutes.
- Preheat the oven to 425° F. As the oven heats, place a large, rimmed, baking sheet or jelly roll pan in middle rack in the oven.
- In a small skillet over medium heat, toast the coriander seeds, shaking the skillet until the seeds are fragrant and slightly darker, about 3-5 minutes. Once cooled, transfer the coriander seeds to a re-sealable plastic bag and, using a mallet or a rolling pin, crush them until they are coarse, but not pulverized.
- Place the potatoes on a clean surface and, using a sturdy fork, a mallet, or, a potato masher, gently press each potato until it cracks, but is still relatively whole. Transfer the potatoes to a bowl and toss well to coat with the coriander seeds, the olive oil, the seasoning, and the lemon juice (if using).
- Place the potatoes on the hot baking sheet you earlier put in the oven and roast them for about 25 minutes, or, until they are crispy and golden brown. There is no need to flip them over.
- Serve the potatoes hot with an extra sprinkle of coarse sea salt.
CORIANDER SCENTED BABY POTATOES
Use a variety of baby potatoes for lots of color. This recipe comes from "Organic Gardening" magazine.
Provided by threeovens
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Boil the potatoes until they are nearly fork tender, about 10 to 15 minutes; drain, then cut in half once they are cool enough to touch.
- Heat oil in a large skillet over medium heat; once the oil begins to shimmer add the cumin and coriander seeds and cook until they begin to sizzle, 30 seconds.
- Add the garlic and cook 30 seconds; stir in the potatoes and let brown a minute or two.
- Stir in the bell peppers, turmeric, cayenne (if using), and salt; cook 2 minutes and stir to distribute the spices; cover the skillet and cook 5 minutes (to steam the peppers a bit).
- Uncover and remove the pan from the heat; squeeze the lemon juice and toss.
- Garnish with peanuts and cilantro.
Nutrition Facts : Calories 208.2, Fat 7.7, SaturatedFat 1, Sodium 322.5, Carbohydrate 33.3, Fiber 6.8, Sugar 4, Protein 4.1
CORIANDER POTATOES
Categories Herb Potato Side Bake Spice Fall Bon Appétit Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 4
Steps:
- Preheat oven to 350°F. Mix potatoes and oil in large bowl. Season generously with salt and pepper. Transfer to large baking sheet. Bake until tender and brown, turning after 30 minutes, about 45 minutes. Transfer to large bowl. Mix in coriander and cilantro and serve.
CORIANDER POTATOES
These are different and delicious red potatoes from Bobby Flay. Fast and easy! They are delicious served with his Grilled Baby Lamb Chops with Blood Orange Sauce and Toasted Pine Nuts -- which I have also posted here.
Provided by Pianolady
Categories Potato
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Parboil potatoes (partially cook by boiling them briefly in water), cool and quarter.
- Heat oil in a large saute pan over medium heat.
- Add potatoes and saute until lightly golden.
- Add garlic and spices and cook for another 3 to 4 minutes.
- Season with salt and pepper to taste.
- Add cilantro and serve.
- Delicious when served with Grilled Baby Lamb Chops with Blood Orange Sauce and Toasted Pine Nuts by Bobby Flay, which I have also posted here.
- Enjoy!
Nutrition Facts : Calories 434.2, Fat 14.8, SaturatedFat 2, Sodium 81.8, Carbohydrate 70.4, Fiber 8.3, Sugar 5.5, Protein 8.8
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