Crispy Coriander Potatoes
- 1 1/2 pounds small red potatoes
- 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
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.
Recipe courtesy of Aarti Sequeira
Recipe courtesy of Tyler Florence