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Crispy Coriander Potatoes

Crispy Coriander Potatoes

Coriander and cilantro leaves are different fruits of the same plant, and we use both—plus other herbs and spices—to make this exotic tasting, but easy, side dish. Boiling softens the potatoes inside and stir-frying them makes the outsides crispy. The splash of citrus at the end is optional, but we think it adds a piquancy that balances the earthy seasonings. Serve with your favorite Indian dishes or a nice piece of grilled meat, fish, or vegetable kebobs.

Ingredients

Scale

Instructions

  1. Place potatoes in a large pot, cover with room temperature water, and season with salt. Set on a high flame and bring to a boil.
  2. Reduce to a simmer and cook until a fork inserted into the potatoes draws out without resistance, 15 to 20 minutes. Drain and set aside to cool.
  3. Once they’re cool enough to handle, cut each potato into bite-size pieces. In a large skillet or wok, warm the oil until it’s shimmering, but not smoking.
  4. Add the fennel seeds; they should sizzle upon contact with the oil. Immediately add the potatoes, coriander, turmeric, thyme, salt, and pepper. Stir-fry until the potatoes get crispy and golden brown on the outside.
  5. Finish with the fresh cilantro and lime juice and serve.