Best Crispy Coriander Potatoes Recipes

Crispy Fried Potatoes image

Provided by Food Network Kitchen

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 8

3 pounds Yukon Gold potatoes (about 9), cut into 1-inch chunks
1 head garlic, halved crosswise
6 bay leaves
1 teaspoon black peppercorns
Kosher salt
6 cups schmaltz (rendered chicken fat) or vegetable oil
1/4 cup fresh parsley leaves
1/4 cup fresh sage leaves

Steps:

Preheat the oven to 250 degrees F. Combine the potatoes, garlic, bay leaves and peppercorns in a large pot. Add 2 tablespoons salt and enough water to cover the potatoes by 1 inch. Bring to a boil, then reduce the heat to a simmer and cook until the potatoes are tender, about 15 minutes. Remove the potatoes to a paper towel?lined plate with a slotted spoon; gently blot dry (it?s OK if some of the potatoes crumble). Let cool completely.
Set a wire rack on a rimmed baking sheet. Melt the schmaltz in a large pot or Dutch oven over medium heat (you should have about 2 inches in the pot) and heat until a deep-fry thermometer registers 350 degrees F. Working in batches, fry the potatoes until browned and crisp, 4 to 6 minutes. Remove to the rack with a slotted spoon and immediately sprinkle with salt. Keep warm in the oven between batches.
Add the parsley and sage leaves to the hot schmaltz and fry a few seconds until just crisp. Remove to a paper towel?lined plate with a slotted spoon and sprinkle with salt. Top the potatoes with the fried herbs.

Roast Potatoes With Lemon and Coriander image

Provided by DailyInspiration

Categories < 60 Mins

Time 55m

Yield 6 serving(s)

Number Of Ingredients 6

2 lbs new potatoes, peeled
salt and black pepper
5 -6 tablespoons olive oil, extra virgin
4 garlic cloves, crushed
1 1/2 lemons, juiced
1 large handful of chopped 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).