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.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

Wash the baby potatoes thoroughly, keeping the skin on, and set them aside.

Step 2

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.

Step 3

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.

Step 4

Finely chop the fresh coriander leaves, garlic, and green chili. Set them aside.

Step 5

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.

Step 6

Heat olive oil in a large non-stick skillet over medium-high heat. Add the crushed coriander seeds and sauté for 30 seconds.

Step 7

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.

Step 8

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.

Step 9

Season the potatoes with salt and black pepper. Drizzle with lemon juice and gently toss to combine.

Step 10

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

Serving size	(599.1g)

Amount per serving	% Daily Value*
Calories	668.7

Total Fat 29.2g	0%
Saturated Fat 4.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 2403.2mg	0%
Total Carbohydrate 97.1g	0%
Dietary Fiber 10.5g	0%
Total Sugars 4.8g
Protein 12.2g	0%

Vitamin D 0IU	0%
Calcium 144.3mg	0%
Iron 5.7mg	0%
Potassium 2388.1mg	0%

*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.

Source of Calories

Fat: 37.5%

Protein: 7.0%

Carbs: 55.5%