Crispy Coriander Potatoes

Total Time:
35 min
Prep:
5 min
Cook:
30 min

Yield:
4 servings
Level:
Easy

CATEGORIES
Ingredients
  • 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
Directions

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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    Recipe courtesy of Sandra Lee