Coriander Scented Baby Potatoes
Elevate your side dish game with these irresistible Coriander-Scented Baby Potatoes, a vibrant recipe that highlights the earthy aroma of toasted coriander seeds and the zesty freshness of chopped coriander leaves. Tender baby potatoes are boiled to perfection, gently smashed, and pan-seared until golden and crispy, creating a delightful contrast of textures. A fragrant medley of garlic, green chili, and freshly ground black pepper adds depth, while a final drizzle of lemon juice brightens the dish with a burst of citrusy tang. Perfect as a flavorful side or a stand-alone snack, this quick and easy recipe is ready in just 35 minutes and is sure to wow your taste buds with every bite.
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Recipe Information
Ingredients
- 500 grams Baby potatoes
- 20 grams Fresh coriander leaves
- 2 teaspoons Coriander seeds
- 3 cloves Garlic
- 1 piece Green chili
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 1 tablespoon Lemon juice
- 1 liter Water
Instructions
Wash the baby potatoes thoroughly, keeping the skin on, and set them aside.
In a large saucepan, bring 1 liter of water to a boil and add the baby potatoes. Boil them for about 10-12 minutes or until they are just tender when pierced with a fork. Be careful not to overcook them.
While the potatoes are boiling, toast the coriander seeds in a dry skillet over medium heat for 1-2 minutes until fragrant. Remove from heat and crush them lightly using a mortar and pestle or the back of a spoon.
Finely chop the fresh coriander leaves, garlic, and green chili. Set them aside.
Once the potatoes are done, drain them and allow them to cool slightly. Gently press each potato with the back of a spoon or your palm to flatten them slightly without breaking them apart.
Heat olive oil in a large non-stick skillet over medium-high heat. Add the crushed coriander seeds and sauté for 30 seconds.
Add the smashed potatoes to the skillet in a single layer. Cook for 4-5 minutes on each side, allowing them to become golden and crispy.
Lower the heat to medium and add the chopped garlic, green chili, and fresh coriander leaves. Stir gently to combine, ensuring the potatoes are evenly coated. Cook for another 2-3 minutes until the garlic is fragrant and slightly golden.
Season the potatoes with salt and black pepper. Drizzle with lemon juice and gently toss to combine.
Remove the skillet from heat and transfer the coriander-scented baby potatoes to a serving dish. Serve warm as a delicious side dish or snack.
Nutrition Facts
Calories |
669 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.2 g | 37% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2403 mg | 104% | |
| Total Carbohydrate | 97.1 g | 35% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 4.8 g | ||
| Protein | 12.2 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 144 mg | 11% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 2388 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
