Coriander Roasted Potatoes

Name: Coriander Roasted Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 lbs potatoes - any type; 1/4 cup olive oil; 3 heaping teaspoons whole coriander seeds; 1 cup fresh cilantro leaves (loosely packed); Kosher salt and freshly ground pepper to taste

by Lora Wiley-Lennartz January 31, 2018

written by Lora Wiley-Lennartz January 31, 2018

Here’s a simple but sexy way to dress up ordinary potatoes. This entire dish of Coriander Roasted Potatoes takes under an hour to make. Toss crushed whole coriander seeds with olive oil and peeled potato pieces. Season with salt and pepper. Then roast the potatoes, and the dish is done. Mix the finished potatoes with fresh cilantro for extra flavor and color. However, this step is optional.

potato pieces and crushing coriander seeds

I realize not everyone has coriander seeds hanging out in their pantry. They are expensive. This recipe has McCormick organic ones at $7 a jar. Yikes. However, non-organic versions are more reasonably priced and work just as well for these Coriander Roasted Potatoes.

How are Coriander and Cilantro related?

Actually, these two come from the same plant, Coriandrum sativum, but refer to different parts of it.

Coriander: Usually refers to the seeds of the plant. Coriander seeds are small, and round, and have a slightly lemony, citrus flavor with a hint of sweetness. They are often used in spice blends, such as garam masala. Also, in various dishes around the world.

Cilantro: This term refers to the fresh leaves of the same plant. The leaves are bright green and have a distinct, pungent flavor that is polarizing. Some people love its fresh, citrusy taste, while others think it tastes soapy. Common to Latin American, Indian, and Asian cuisines. Cilantro adds a fresh, vibrant element to salsa, guacamole, curries, and salads.

To put it simply, coriander = seeds, cilantro = leaves. So both parts of the plant add unique flavors to different dishes, making Coriandrum sativum quite the versatile culinary star!

The flavor of these is out of this world. Coriander seeds have a sweet citrus flavor. Roast them with the potatoes to see how this brings out the flavor even more. I love it when simple dishes have a complex taste. These Coriander Roasted Potatoes are a great side for any poultry or meat dish. Serve with a large salad for a lighter meal.

Coriander Roasted Potatoes

Course Side Dish

Cuisine American, Indian

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 4 Servings

Author Lora Wiley-Lennartz

Ingredients

2 lbs potatoes - any type
1/4 cup olive oil
3 heaping teaspoons whole coriander seeds
1 cup fresh cilantro leaves loosely packed
Kosher salt and freshly ground pepper to taste

Instructions

Preheat the oven to 400 degrees F.
Line a baking sheet with parchment paper.
Peel the potatoes and cut them into small pieces.
Place the pieces in a large bowl.
Use a mortar or a kitchen mallet to roughly crush the coriander seeds
Add the olive oil and coriander seeds and toss to coat.
Season with kosher salt and freshly ground black pepper to taste and toss again.
spread the coated potatoes out on the prepared baking sheet.
Place in oven and roast for 30 minutes.
Remove from oven, transfer to a bowl or serving platter. Toss with the fresh cilantro and serve immediately.