Roasted Potatoes with Coriander Seeds

Hi, there beautiful golden potatoes! You make my dinner shine like a star. These roasted potatoes with coriander seeds have always been a hit with my friends, family, and neighbors.

Roasted baby potatoes seasoned with whole coriander seeds, parsley, lots of garlic, and olive oil. These Golden roasted potatoes make a perfect side dish for any meal, appetizer, or to make as a meal.

What's in This Roasted Potatoes?

A handful of spices and baby potatoes are all you need for these delicious and super easy to prepare roasted potatoes. I can go for a large bowl of potatoes as a meal any day. These are truly very satisfying.

• Red & Gold Potatoes: I love using a mixture of baby gold and red potatoes for this recipe. The softer and sweet texture of gold potatoes and the thick and crunchy skin of red potatoes gives great texture to this recipe. Use either or both, the choice is yours.

• Garlic & Parsley: Garlic and potatoes go so well together. My family and I love a good combination of lots of garlic and parsley for this recipe. However, I have made these potatoes with spring onions, chives, fresh rosemary, and cilantro. They equally taste great!

• Coriander Seeds: absolutely love the beautiful aroma of coriander seeds in this recipe. I developed this recipe based on coriander seeds as a main ingredient. I do not recommend any substitute for coriander seeds.

• Salt & Pepper

How to Make Roasted Potatoes

Through many years of roasting these potatoes in the oven with trials and failure, I have come to the conclusion that parboiling the potatoes before roasting them is the best practice to achieve that golden brown color with crispy skin.

Parboiling the potatoes first then roasting them or Sautéing in oil on high heat is the only way to make the best potatoes.

Step By Step Instructions

• Wash and clean about 3 pounds of potatoes and parboil them in boiling water & salt for 6 to 8 minutes.

• Transfer the potatoes into a large bowl of cold water for a minute or two then pat dry them. Cut them into halves or quarters & season them with a generous drizzle of oil and salt to taste.

• Transfer the potatoes to a sheet pan and spread them out into 1 layer. Roast in the oven for 25 to 40 minutes or until golden-brown and crispy. Flip with a spatula during cooking to achieve even browning. Remove the potatoes from the oven and set them aside.

• Chop parsley and garlic in a chopper and coarsely grind the coriander seeds in a Mortar and Pestle.

• Heat olive oil in a wok or a large skillet. Add coriander seeds, parsley and garlic. Sautee until fragrant for about 30 seconds to 1 minute. Add roasted potatoes, season with salt and pepper.

• Toss until well combined. Serve it hot or warm with a drizzle of lemon juice.

More Potato Recipes:

• Masala Potatoes-Curried Potatoes
• Potato Samosa
• Mutton Biryani
• Curried Potatoes and Green beans

Kitchen Tools You’ll Need:

• Baking Sheet
• A Heavy Bottom Pan
• Mortar & Pestle
• Prep Bowls
• Good Kitchen Knife

Roasted Potatoes with Coriander Seeds

Safiya

These golden Garlic roasted potatoes with coriander seeds & parsley make a great side dish. It has always been a hit with my friends, family, and kids!

5 from 3 votes

Print Pin

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Course Appetizer, Side Dish, Snack

Cuisine American

Servings 8

Calories 179 kcal

Ingredients  

1x2x3x

• 3 pounds red & gold potatoes
• ¼ cup olive oil , a drizzle more to roast the potatoes
• 6-8 garlic cloves
• 2 tablespoons coriander seeds
• ½ cup packed fresh parsley
• 1 teaspoon freshly ground black pepper , or red pepper flakes
• 1 ½ teaspoons pink salt or kosher salt
• lemon wedges
• water to parboil the potatoes

Instructions 

• Preheat the oven to 400 F.
• Wash and clean the potatoes. Bring a large pot of water on high heat to a rolling boil with salt. Parboil the potatoes for 6 to 8 minutes.
• Transfer the potatoes into a large bowl of cold water for a minute or two then pat them dry. Cut them into halves or quarters & season them with a generous drizzle of oil and salt to taste.
• Transfer the potatoes to a sheet pan and spread them out into 1 layer. Roast in the oven at 400 F for 25 to 40 minutes or until golden-brown and crispy. Flip with a spatula during cooking to achieve even browning. Remove the potatoes from the oven and set them aside.
• Mince parsley & garlic in a chopper and set it aside. Coarsely grind coriander seeds and whole black peppers in a Mortar and Pestle.
• Heat olive oil in a wok or a large skillet on medium heat. Add coarsely grounded coriander seeds, minced parsley, and garlic. Sautee until fragrant for about 30 seconds to 1 minute. Add roasted potatoes, season with salt and pepper. Toss until well combined.
• Serve it hot or warm with a drizzle of lemon juice.

Notes

You can skip the roasting part and Sautee the parboiled potatoes on high heat with ¼ cup of oil for about 15 minutes until golden brown. Stir in between for even cooking.

Nutrition Information

Serving: 8g ,Calories: 179kcal ,Carbohydrates: 28.3g ,Protein: 3.5g ,Fat: 6.6g ,Saturated Fat: 1g ,Sodium: 451mg ,Potassium: 811mg ,Fiber: 3.2g ,Sugar: 1.8g ,Calcium: 27mg ,Iron: 2mg

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