Best Roasted Cracked Potatoes With Coriander And Red Wine Recipes

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NEW POTATOES COOKED WITH WINE AND CORIANDER



New Potatoes Cooked With Wine and Coriander image

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

1 kg tiny new potatoes, leave skins on
1/4 cup corn oil
1/2 cup dry red wine
3 teaspoons coriander seeds, crushed

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

CRISPY CORIANDER POTATOES



Crispy Coriander Potatoes image

Provided by Aarti Sequeira

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

1 1/2 pounds small red potatoes
Salt
2 tablespoons vegetable oil
1 teaspoon fennel seeds
1 teaspoon ground coriander
1/2 teaspoon turmeric
1/2 teaspoon dried thyme
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
2 tablespoons minced fresh cilantro
Squeeze fresh lime or lemon, optional

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.

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