Crusty Russet Potatoes With Coriander Recipes
CRUSTY RUSSET POTATOES WITH CORIANDER
Make and share this Crusty Russet Potatoes With Coriander recipe from Food.com.
Provided by hannahactually
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- slice potatoes lengthwise into quarters. then cut them crosswise into 1-inch pieces.
- make tadka: heat oil in large wok over high heat. when oil begins to smoke, add cumin seeds, covering pan with lid. after seeds stop sputtering, add chile. when chiles are well toasted, add turmeric and briefly stir. add potatoes and salt, toss well, cover, and leave on medium-high heat until potatoes are slightly toasted, about 4 minutes.
- uncover and add coriander seeds and toss well again. continue to heat uncovered, tossing occasionally, until potatoes are crusty and well browned, 6-8 minutes. serve warm.
Nutrition Facts : Calories 483.9, Fat 22.1, SaturatedFat 1.6, Sodium 605.5, Carbohydrate 67, Fiber 9.8, Sugar 2.9, Protein 8
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.
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.
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