Crispy Coriander Potatoes Recipes

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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).

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