Crispy Coriander Potatoes Food

CRISPIEST EVER POTATOES

Steps:

• Preheat the oven to 450 degrees F.
• Add the potatoes to a large saucepan and cover with cold water by 1 inch. Add the baking soda and 1 tablespoon salt to the water. Cover, place over medium-high heat and bring to a boil. Uncover and continue to boil until the potatoes give easily when pierced with the tip of a knife, 15 to 20 minutes. Drain the potatoes and set the strainer over the top of the pan for a few minutes so the outsides of the potatoes can dry.
• Dump the potatoes onto a baking sheet. Drizzle with the oil and toss with the garlic, thyme and rosemary until the potatoes are completely coated in the oil. Sprinkle generously with salt and pepper. Using a small juice glass or glass bowl, smash each potato firmly but gently. (You want to just crack the skins and flatten slightly while keeping the potatoes mostly intact.)
• Roast until the bottoms of the potatoes are deep golden brown, 20 to 25 minutes. Remove the baking sheet from the oven and flip the potatoes using a spatula. Roast until the potatoes are golden brown and crispy on both sides, an additional 20 to 25 minutes. Transfer to a platter with a metal spatula. Serve while hot.

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.

CORIANDER SWEET POTATOES

Steps:

• 1. Preheat the oven to 350 degrees F. Mix the potatoes and oil in a large bowl. Season generously with the salt and pepper.
• 2. Arrange the potaotes in a single layer on a big, rimmed baking sheet. Roast until tender and brown, turning after about 35 minutes, for about 45 minutes total baking time.
• 3. Transfer to a large bowl. Toss with the coriander and cilantro and serve. Enjoy!