Coriander Scented Baby Potatoes Food

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.

ROASTED BABY POTATOES WITH ROSEMARY

Steps:

• Preheat oven to 450 degrees F.
• Halve potatoes and place on a cookie sheet. Combine with cracked cloves of garlic. Coat potatoes and garlic with extra-virgin oil and season with rosemary, salt and pepper.
• Place potatoes on center rack of oven and roast 20 minutes, until just tender.

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 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.

CRISPY BABY POTATOES

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add potatoes, cover, and steam until just fork tender, about 10 minutes or longer, depending on the size of the potatoes.
• Transfer potatoes to a bowl. Add parsley, garlic powder, salt, and pepper; toss to coat.
• Heat oil in a large skillet over medium-high heat. Add potatoes to the hot oil. Cook, shaking the skillet occasionally, until potatoes are browned on all sides, about 10 minutes.

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 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.