Coriander Potatoes Recipes

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CORIANDER POTATOES



Coriander Potatoes image

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

6 russet potatoes, cut into rounds
3 tablespoons olive oil
2 1/4 teaspoons ground coriander
Chopped fresh cilantro

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.

BAKED CORIANDER SWEET POTATOES



Baked Coriander Sweet Potatoes image

Provided by Giada De Laurentiis

Categories     side-dish

Time 1h15m

Yield serves 4 to 8

Number Of Ingredients 6

4 sweet potatoes, scrubbed
2 tablespoons olive oil, plus 1/2 cup to finish
4 teaspoons coriander seeds, toasted and cracked
2 teaspoons lemon zest, from 2 lemons
2 teaspoon flake salt
2 tablespoons fresh Italian parsley leaves, roughly chopped, optional

Steps:

  • Preheat the oven to 425 degrees F.
  • Place the sweet potatoes on a rimmed baking sheet. Pierce the potatoes a few times with the tip of knife and rub with 2 tablespoons olive oil. Roast, flipping halfway through, until the sweet potatoes are soft all the way through, about 1 hour. Remove from the oven and allow to sit for 5 minutes.
  • Cut the potatoes in half and fluff the inside with a fork. Drizzle each half with a tablespoon of olive oil. Sprinkle each half with a few coriander seeds, lemon zest and flake salt. Sprinkle with the parsley leaves to finish if desired.

EASY CORIANDER ROASTED NEW POTATOES



Easy Coriander Roasted New Potatoes image

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

1½ lbs. small red or white new potatoes, rinsed and dried, but not peeled
2 TBSP. whole coriander seeds
½ cup extra virgin olive oil
1 tsp. salt
¼ tsp freshly ground pepper
--- juice of half a small lemon (optional)

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.

ROAST POTATOES WITH LEMON AND CORIANDER



Roast Potatoes With Lemon and Coriander image

Recipe comes from "A Taste of Morocco, Turkey and Lebanon" by Claudia Roden. I have not tried it yet, but it is on my short list of recipes to try.

Provided by DailyInspiration

Categories     < 60 Mins

Time 55m

Yield 6 serving(s)

Number Of Ingredients 6

2 lbs new potatoes, peeled
salt and black pepper
5 -6 tablespoons olive oil, extra virgin
4 garlic cloves, crushed
1 1/2 lemons, juiced
1 large handful of chopped coriander

Steps:

  • Boil the potatoes in salted water for about 10 minutes, then drain and transfer to a wide baking dish. Cut them into 1/2 inch cubes and sprinkle over some salt and pepper, the olive oil and the garlic. Mix and turn the potatoes so they are coated all over with the oil.
  • Roast the potatoes in a very hot oven, preheated to 475 degrees, for 30 minutes, or until they are crisp and brown. Remove potatoes and sprinkle evenly with the lemon juice and chopped coriander, and mix well (being careful not to break the potatoes).

CORIANDER POTATOES



Coriander Potatoes image

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

10 small red potatoes
1/4 cup olive oil
4 cloves garlic, coarsely chopped
1/2 tablespoon ground coriander
1 tablespoon ground fennel
1 tablespoon cumin
1/4 cup cilantro, coarsely chopped
salt & freshly ground black pepper, to taste

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

MUSTARD AND CORIANDER ROASTED POTATOES



Mustard and Coriander Roasted Potatoes image

Provided by Roy Finamore

Categories     Mustard     Potato     Side     Roast     Vegetarian     Quick & Easy     High Fiber     Vinegar     Winter     Low Cholesterol     Coriander     Bon Appétit     Sugar Conscious     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 7

1/4 cup Champagne vinegar
2 tablespoons mustard seeds
6 tablespoons Dijon mustard
1 tablespoon coriander seeds, crushed
Coarse kosher salt
3 pounds russet potatoes, peeled, cut into 1 1/2- to 2-inch cubes
6 tablespoons vegetable oil

Steps:

  • Preheat oven to 425°F. Bring vinegar and mustard seeds to boil in small saucepan. Reduce heat; simmer until almost dry, stirring occasionally, about 5 minutes. Transfer to large bowl. Add Dijon mustard and coriander. Season with coarse salt and pepper. Place potatoes in large saucepan; add water to cover by 1 inch; sprinkle with coarse salt. Boil 3 minutes. Drain; return to pan. Cook over medium-high heat until dry, shaking pan occasionally, 3 minutes.
  • Meanwhile, drizzle 6 tablespoons oil over large rimmed baking sheet. Place sheet in oven 10 minutes to heat.
  • Add potatoes to mustard mixture; toss. Spread potatoes on hot baking sheet (oil may splatter). Sprinkle with coarse salt and pepper. Roast 15 minutes. Turn potatoes; roast until browned and tender, about 15 minutes longer. Season with coarse salt and pepper and serve hot.

CORIANDER POTATO CAKES WITH MANGO CHUTNEY



Coriander potato cakes with mango chutney image

Herby patties with a fresh green salad and fruity relish - a thrifty and healthy supper for two that can be easily doubled

Provided by Jennifer Joyce

Categories     Dinner, Main course

Time 45m

Number Of Ingredients 11

250g floury potato , cut into chunks
1 medium egg , separated
handful coriander , chopped
3 spring onions , thinly sliced
zest ½ lemon
50g low-fat cheddar , grated
½ red chilli , deseeded and chopped
50g dried breadcrumb , toasted
½ tbsp vegetable oil
mango chutney , to serve
green salad , to serve

Steps:

  • Cook the potatoes in salted boiling water until they start to fall apart. Drain and put back in the warm pan to dry out for a few mins. Mash the potato, egg yolk, coriander and spring onions together. Season with sea salt and ground black pepper, and mix in the lemon zest, cheddar and chilli. Shape into 8 cakes.
  • Put the egg white in a bowl and whisk until foamy. Put the breadcrumbs on a plate. Dip the cakes in the egg white, allow the excess to drain off, then coat in the breadcrumbs, pressing to adhere well. Put on a tray lined with baking parchment, cover and chill for 15 mins or until ready to use.
  • Heat the vegetable oil in a large, heavy-based, non-stick frying pan over a medium heat. Cook the cakes in batches for 2-3 mins each side, or until golden and heated through. Serve with the chutney and salad.

Nutrition Facts : Calories 316 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 17 grams protein, Sodium 1.3 milligram of sodium

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