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CUMIN-CORIANDER POTATOES WITH CILANTRO -PATATES ME Recipe

   
 

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     CUMIN-CORIANDER POTATOES WITH CILANTRO -PATATES ME

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   6-8
Preptime   30 minutes

Ingredients
3 POUNDS YUKON GOLD POTATOES, PEELED AND CUT INTO 1-INCH CHUNKS
1/2 CUP WHITE VINEGAR, DIVIDED I used white balsamic wine vinegar
KOSHER SALT AND GROUND BLACK PEPPER
1/4 CUP GRAPESEED OR OTHER NEUTRAL OIL
4 TEASPOONS CUMIN SEEDS, LIGHTLY CRUSHED
4 TEASPOONS CORIANDER SEEDS, LIGHTLY CRUSHED
4 MEDIUM GARLIC CLOVES, MINCED
2 TEASPOONS HOT PAPRIKA
2 TEASPOONS HONEY
 
1 1/2 CUPS LIGHTLY PACKED FRESH CILANTRO LEAVES, ROUGHLY CHOPPED

Instructions
In Cairo, patates mekhalel are served by street vendors as a side to liver sandwiches, their gentle acidity and crunchy spices balancing the richness of the liver. For our version, we peel, cut and cook the potatoes in water seasoned with both salt and vinegar, then dress the hot, just- drained potatoes with additional vinegar. To lightly crush the cumin and coriander seeds, use a mortar and pestle or the back of a heavy pan, or pulse them several times in a spice grinder. If you can't find hot paprika, use 2 teaspoons sweet paprika plus ¼ teaspoon cayenne pepper. This was a side dish we made for our Morocco-Egypt dinner for Aunt Tommie, Diana and Celia. Adding vinegar to the water of the boiling potatoes was delicious. I could see doing that to German Potatoes too.
In a large saucepan over high, combine potatoes, 1/4 cup of vinegar, 2 tablespoons of salt and 6 cups of water. Bring to a boil and cook stirring occasionally, until a skewer inserted into the potato meets no resistance, 6 to 8 minutes. Don't overcook the potatoes; the chunks should be tender but not fall apart. Drain, then transfer to a large bowl. Drizzle with the remaining 1/4 cup vinegar and toss, set aside.
In a small saucepan over medium-high, combine the oil, cumin and coriander, then cook, frequently stirring until sizzling, 45-90 seconds. Add the garlic and cook, stirring until it just begins to turn golden, about 30 seconds. Don't allow the garlic to brown in the oil or its flavor may be acrid and bitter. Remove the pan from the heat as soon as the garlic begins to turn golden and immediately add the paprika and honey, then pour the mixture over the potatoes. Add the cilantro, 1 teaspoon of salt and 1/2 teaspoon of pepper and toss. Let stand at room temperature for at least 10 minutes or up to 45 minutes. Serve warm or at room temperature.
This was delicious. If you are not a big fan of seeds, you may opt to use the ground herbs but I do not think you will get the same intense, fragrant flavor.
Serving Suggestions
Serve with Lemon-Saffron Chicken Recipe or as a unique potato dish for BBQ.


Originally Submitted
8/16/2020





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