Roasted Cracked Potatoes With Coriander And Red Wine Recipes

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.

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.

RED WINE ROASTED FINGERLING POTATOES

Steps:

• 1. Preheat oven 375 degrees. Wash the potatoes and put slits in them. Add the potatoes to a baking pan.
• 2. Pour the olive oil and red wine over the potatoes. Sprinkle with sea salt, pepper and ground coriander.
• 3. Bake for 1 hour turning the potatoes every 15 minutes.

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.

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.

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.