Deep fried Potatoes with Lemon and Coriander
The dry fruits are known as coriander seeds. The word coriander in food preparation may refer solely to these seeds (as a spice), rather than to the plant. The seeds have a lemony citrus flavour when crushed, due to terpenes linalool and pinene. It is described as warm, nutty, spicy, and orange-flavoured.
1 kg small new potatoes, unpeeled
enough oil to cover the potatoes
2 tbs coriander seeds, crushed
1/2 cup dry red wine
– Wash the potatoes, drain and break by applying pressure with a bottle, or anything heavy.
– Heat the oil and add the potatoes.
– Cook over a low heat.
– When the potatoes are ready, remove most of the oil and add the coriander and the wine.
– Cook until the sauce is reduced.
– Continue to cook for 2-3 more minutes.
– Shake the pan from time to time.
– Add salt, pepper, and serve.
Categories: Chef's Choice