New Potatoes Cooked With Wine And Coriander Recipes

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CRISPY CORIANDER POTATOES

Provided by Aarti Sequeira

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11



Crispy Coriander Potatoes image

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.

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

NEW POTATOES COOKED WITH WINE AND CORIANDER

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



New Potatoes Cooked With Wine and Coriander image

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

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

CORIANDER POTATOES

Categories     Herb     Potato     Side     Bake     Spice     Fall     Bon Appétit     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 4



Coriander Potatoes image

Steps:

  • Preheat oven to 350°F. Mix potatoes and oil in large bowl. Season generously with salt and pepper. Transfer to large baking sheet. Bake until tender and brown, turning after 30 minutes, about 45 minutes. Transfer to large bowl. Mix in coriander and cilantro and serve.

6 russet potatoes, cut into rounds
3 tablespoons olive oil
2 1/4 teaspoons ground coriander
Chopped fresh cilantro

MUSTARD AND CORIANDER ROASTED POTATOES

Provided by Roy Finamore

Categories     Mustard     Potato     Side     Roast     Vegetarian     Quick & Easy     High Fiber     Vinegar     Winter     Low Cholesterol     Coriander     Bon Appétit     Sugar Conscious     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 7



Mustard and Coriander Roasted Potatoes image

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.

1/4 cup Champagne vinegar
2 tablespoons mustard seeds
6 tablespoons Dijon mustard
1 tablespoon coriander seeds, crushed
Coarse kosher salt
3 pounds russet potatoes, peeled, cut into 1 1/2- to 2-inch cubes
6 tablespoons vegetable oil

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