MUSTARD AND CORIANDER ROASTED POTATOES
Provided by Roy Finamore
Categories Mustard Potato Side Roast Vegetarian Quick & Easy High Fiber Vinegar Winter Low Cholesterol Coriander Bon Appétit Sugar Conscious Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 7
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.
EASY CORIANDER ROASTED NEW POTATOES
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
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.
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.
ROAST POTATOES WITH LEMON AND CORIANDER
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
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 NEW POTATOES
This simple recipe is anything but plain. The flavors of garlic and herbs combine to add extra zip to tender new potatoes. This side dish goes hand in hand with the delicate taste of fish. --Ann Berg, Chesapeake, VA
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large resealable plastic bag, combine all ingredients; shake to coat. Pour into an ungreased 13-in. x 9-in. baking dish. Bake, uncovered, at 450° for 35 minutes or until potatoes are tender.
Nutrition Facts : Calories 186 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 306mg sodium, Carbohydrate 28g carbohydrate (2g sugars, Fiber 3g fiber), Protein 3g protein.
NEW POTATOES COOKED WITH WINE AND CORIANDER
A Cypriot style of cooking with coriander seeds and wine. Delicious served with Greek style lamb dishes.
Provided by lindseylcw
Categories Potato
Time 45m
Yield 6 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 219.6, Fat 9.5, SaturatedFat 1.2, Sodium 11.1, Carbohydrate 27.5, Fiber 3.2, Sugar 1.8, Protein 3.3
ROAST POTATOES WITH LEMON AND CORIANDER
These potatoes are normally deep-fried or sautéed in olive oil but they are equally good roasted. They are served cold, although I admit I like them hot, too.
Yield serves 6
Number Of Ingredients 6
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 pieces of potato so they are coated all over with the oil.
- Roast the potato pieces in a very hot oven, preheated to 475°F, for 30 minutes, or until they are crisp and brown. Take them out, sprinkle evenly with the lemon juice and chopped coriander, and mix well, being careful not to break the potatoes.
CRUSHED NEW POTATOES WITH CREME FRAICHE AND CRACKED CORIANDER
I love potatoes and can't wait to try this From Real Simple Magazine. It's long but isn't much work.
Provided by Lula1026
Categories Potato
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Scatter the coriander seeds over the bottom of a small skillet. Toast over moderately low heat, shaking the pan frequently, for 3-4 minutes or until you get just a whiff of thir fragrance. Place a sheet of paper towel on you work surface an pour the seeds onto it. Use of the side of a chef's knife or the flat bottom of a heavy glass to crush the seeds. Careully tilt the seeds in to a small bowl; set aside.
- Place the potatoes in a large pot with enough cold water to cover them by 2 inches. Add kosher salt to taste (about 1 tsp per quart). Bring to a boil. Reduce heat to moderate, and cook until the potates are tender whn pierced with the tip of a knife, 25-30 minutes.
- Drain the potaotes and keep warm. Just before serving, transfer them to a shallow casserole. Using a parin knife, peel the potatoes, if desired. With a fork of poato masher, crush the potaotes gently to just split them open. Sprinkle lightly with sea salt. Stir the creme fraiche until smooth and spoon it over the potatoes. Cut the butter into small pieces and sprinkle it over the potatoes. Scatter the coriander over the top and sprinkle with more sea salt and freshly ground chives, if desired.
Nutrition Facts : Calories 288.4, Fat 17.1, SaturatedFat 10.6, Cholesterol 56, Sodium 22.7, Carbohydrate 31.3, Fiber 4.3, Sugar 1.4, Protein 4.3
MUSTARD AND CORIANDER ROASTED POTATOES
Make and share this Mustard and Coriander Roasted Potatoes recipe from Food.com.
Provided by KathyP53
Categories < 60 Mins
Time 55m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees.
- 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"; sprinkle with coarse salt. Boil for 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. Plac sheet in oven for 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 for 15 minutes. Turn potatoes; roast until browned and tender, about 15 minutes longer. Season as needed with coarse salt and pepper and serve hot.
Nutrition Facts : Calories 324.9, Fat 15.5, SaturatedFat 1.9, Sodium 182.1, Carbohydrate 42.6, Fiber 6.4, Sugar 2.5, Protein 6.2
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