Roasted Cracked Potatoes With Coriander And Red Wine 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.

ROSEMARY ROASTED POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated. Dump the potatoes on a baking sheet and spread out into 1 layer; roast in the oven for at least 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning.
• Remove the potatoes from the oven, season to taste, and serve.

NEW POTATOES COOKED WITH WINE AND CORIANDER

Steps:

• Choose even sized potatoes, wash well and dry. Crack each potato by hitting sharply with a mallet or rolling pin.
• heat oil in a large fry pan with a fitting lid, add potatoes and fry over high heat to brown lightly, turning frequently.
• reduce heat add wine, salt and pepper to taste. cover tightly and simmer gently on low heat for 20-25 minutes or until tender. Shake pan occasionally.
• Sprinkle crushed coriander seeds over potatoes, recover and simmer for further 2 minutes.

RED WINE ROASTED POTATOES

Steps:

• Preheat oven to 400 degrees.
• Cut the potatoes into 1-inch pieces. Put them in a zippered top bag.
• Add the olive oil, red wine, and rosemary. Zip the bag and shake until the potatoes are coated.
• Dump the whole thing into a greased 8 x 8-inch pan and cook for about 45 minutes, turning once half way through cooking time.

POTATOES IN RED WINE WITH ROSEMARY

Steps:

• Scrub potatoes. Do not peel; slice in food processor.
• Heat nonstick pan large enough to hold all the ingredients, until it is very hot. Reduce heat to medium high. Add oil, and cook potatoes, turning often to brown on both sides.
• Chop onion, and add to potatoes as they cook.
• Chop rosemary leaves, and stir into potato mixture.
• When potatoes are brown, reduce heat to simmer. Add the wine and vinegar, and season with salt and pepper. Cover, and cook until potatoes and onions are soft.

EASY CORIANDER ROASTED NEW POTATOES

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.

MUSTARD AND CORIANDER ROASTED POTATOES

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.

ROAST POTATOES WITH LEMON AND 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).

ROASTED "CRACKED" POTATOES WITH CORIANDER AND RED WINE

Steps:

• Preheat oven to 425°. Place large rimmed baking sheet in oven to warm. Place coriander in small skillet over medium-high heat. Shake skillet until coriander is fragrant and slightly darker, about 5 minutes. Cool. Transfer coriander to resealable plastic bag. Using mallet, mash coarsely. Transfer coriander to large bowl. Using mallet, pound each potato until cracked but still whole. Transfer to bowl with coriander; add oil. Sprinkle potatoes with salt and pepper; toss to coat. Transfer potatoes with oil to baking sheet in oven. Roast until tender when pierced with skewer; stirring occasionally, about 30 minutes. Meanwhile, boil wine in heavy medium saucepan 5 minutes. Place potatoes in large serving bowl. Add wine; toss to coat. Serve, spooning some of wine mixture along with potatoes.