ROASTED "CRACKED" POTATOES WITH CORIANDER AND RED WINE

ROASTED

Yield 6

Number Of Ingredients 4

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2 tablespoons coriander seeds
2 pounds small white potatoes (about 28), rinsed, dried
1/2 cup olive oil
1 1/2 cups dry red wine

Steps:

Preheat oven to 425F. 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.