Roasted Cracked Potatoes With Coriander And Red Wine Food

CRISPY ROASTED POTATOES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease a large baking pan.
• Place potatoes into a large bowl.
• Whisk oil, onion powder, garlic salt, pepper, and paprika together in a small bowl. Pour over potato cubes, hand-tossing to coat. Place potatoes into the prepared pan, spreading them so that they are evenly dispersed.
• Bake in the preheated oven for 45 minutes. Stir. Continue to bake until potatoes are crispy brown and tender, 10 to 20 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.

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.

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.

CRUSHED NEW POTATOES WITH CREME FRAICHE AND CRACKED CORIANDER

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.