New Potatoes Cooked With Wine And Coriander 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.

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.

FRIED POTATOES WITH CORIANDER CAYENNE MAYONNAISE

Steps:

• Make the mayonnaise by whisking together all the ingredients until fully incorporated. Transfer to a small serving bowl and serve as a side with the fried potatoes.
• Heat the oil over high heat in a large, heavy pot, such as a Dutch oven, until it reaches 375 degrees F. Carefully drop half of the potatoes into the hot oil and cook until nicely golden brown, about 8 minutes. Remove potatoes with a slotted metal spoon onto a plate lined with a double layer of paper towels. Season generously with salt and sprinkle with parsley. Serve the first batch and repeat the frying process for the second batch.

NEW POTATOES

Steps:

• Cook potatoes in boiling salted water for 20-30 minutes or until tender; drain. Cool for 5 minutes. Remove skins. In a large skillet over medium heat, cook and stir the potatoes in butter until lightly browned, about 20 minutes. Stir in parsley.

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).

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.

PATATES ANTINAKTES (CYPRIOT POTATOES AND WINE)

Steps:

• Soak potatoes in water for 10-15 minutes.
• Scrub well to clean and remove most of the skin.
• Dry well.
• Heat oil in a large skillet with a lid.
• Add as many potatoes as will make a single layer without crowding.
• Cover and cook over medium heat for 10 minutes.
• Turn potatoes.
• Cover and cook for 6 minutes more.
• Remove potatoes from pan with slotted spoon.
• Cook remaining potatoes the same way.
• Set skillet aside.
• On a cutting board, press each potato with a spatula or the side of a large knife just until it cracks.
• Return all potatoes to skillet.
• Set skillet over high heat and add coriander seeds and salt.
• When potatoes begin to sizzle, CAREFULLY add the wine.
• Cover, reduce heat to medium, and cook for 2-3 minutes more.
• Toss or stir well.
• Reduce heat to low, cover and simmer for 12 minutes, or until potatoes are cooked through.
• Add cilantro and pepper and serve.