Crispy Coriander Potatoes

How many times have you looked at a bag of potatoes at the grocery store and thought: What can I do with that? Let’s face it. Potatoes are not pretty. They have rough skin and dark spots, and some of them have root hairs sticking out in almost every direction.

 

 

Here’s the trick: Don’t think of potatoes in their pre-cooked state. Think of them in terms of the end product. Usually when I see potatoes, I really see french fries. Potatoes of any variety are the most versatile of all foods, and pack a nutritional punch (lots of potassium and vitamin C). They can be used as an ingredient for a main meal, a side dish, or an appetizer.

 

The potato recipe below makes an excellent side-dish for any occasion, and uses a collection of spices that not only add to the taste, but add nutritional value as well.

 

Crispy Coriander Potatoes

Ingredients

    * 1 1/2 pounds small red potatoes (leave skins on)

    * 2 tablespoons vegetable oil

    * 1 teaspoon ground coriander

    * 1/2 teaspoon turmeric

    * 1/2 teaspoon dried thyme

    * 1 teaspoon kosher salt

    * 2 tablespoons minced fresh cilantro

    * Squeeze fresh lime or lemon, optional

Directions

Place the potatoes (whole with skins on) in a large pot of water, and season with some salt. Set the stove on high and bring to a boil. Reduce to a simmer and cook until a fork inserted into the potatoes draws out without resistance (about 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, warm the vegetable oil until it's hot, but not smoking. In a small bowl, mix the coriander, tumeric, thyme, and kosher salt. Immediately add the potatoes to the spice mix, and blend together. Place the potatoes into the skillet. Stir-fry until the potatoes get crispy and golden brown on the outside. Top with fresh cilantro and lime or lemon juice and serve.