Easy Coriander Roasted New Potatoes
Once you have a bite of these crispy, and super easy coriander roasted new potatoes, I promise they are going to become your new favorite potato recipe! With the warmer weather finally here, I cannot think of an easier weeknight meal than some simple grilled chicken or fish and these delicious potatoes as a side dish.
Ingredients for the easy coriander roasted new potatoes
Not counting the salt and pepper, this is a three-ingredient recipe: small new potatoes (red or yellow), olive oil, and whole coriander seeds.
With just those few ingredients and a quick cooking method, the end result is delicious roasted potatoes, fluffy in the inside and crispy on the outside! Coriander, with its citrusy, floral character adds a wonderful fresh flavor to the new potatoes.
Three steps to delicious, crispy, roasted potatoes
The recipe for this dish is very straight forward:
- Boil the new potatoes in plenty of salted water
- “Squash” them gently with a fork or a potato masher
- Toss with the seasoning & the olive oil, and bake!
- Try to find small potatoes as they will cook faster and they are the perfect one-bite treat! They are not bigger than the size of a golf ball
- Do not worry about “squashing” the potatoes evenly. Just press them gently so they open up to create a wonderful crispy surface while they bake
- If you “squash” them too much so they almost flatten, they will become crisper in the oven. If you leave them thicker, they will be fluffier inside. Both are delicious!
How to serve these Easy Coriander Roasted New Potatoes
These crispy potatoes, especially because they are really small, make for a delicious finger food at a gathering. Most times though, I serve them as a side dish with some of my favorite main courses, often next to roasted vegetables or a fresh salad. In the photo below, I served them with Greek oven-baked meatballs and roasted cauliflower; so good! They would also be delicious served with Garlic and Lime Kebabs and Pan-Sear Cod with Lemon and Olives
- 1½ lbs. small red or white new potatoes, rinsed and dried, but not peeled
- 2 TBSP. whole coriander seeds
- ½ cup extra virgin olive oil
- 1 tsp. salt
- ¼ tsp freshly ground pepper
- --- juice of half a small lemon (optional)
- 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.
You can also sprinkle the potatoes with some fresh chopped rosemary, thyme or dried oregano, if you prefer.
This side dish pairs very well with fish or lamb drizzled with a light sauce of lemon and olive oil and fresh herbs.
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