Ingredients
Method
- 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.
Nutrition
Disclaimer
Nutrition information is sourced from a third-party application and should be considered as approximate figures for reference purposes only.
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.
