Coriander Scented Baby Potatoes Recipes

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.

BAKED CORIANDER SWEET POTATOES

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.

ROASTED BABY POTATOES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine potatoes, olive oil, garlic, rosemary, sea salt, and pepper in a bowl. Toss until potatoes are covered and garlic is evenly distributed. Transfer to a rimmed baking sheet.
• Bake on the bottom rack of the preheated oven, shaking every 5 minutes to prevent burning, until fork-tender, about 20 minutes.

CORIANDER POTATOES

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

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!

CORIANDER SCENTED BABY POTATOES

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.