Ingredients with Measurements:
- 2 lbs of potatoes, peeled and cut into 1-inch cubes
- 2 tbsp of olive oil
- 1 tsp of ground coriander
- 1 tsp of garlic powder
- 1 tsp of salt
- 1/2 tsp of black pepper
- 1/4 cup of fresh coriander leaves, chopped
Special equipment needed:
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. In a large bowl, mix together the olive oil, ground coriander, garlic powder, salt, and black pepper.
4. Add the potatoes to the bowl and toss until they are evenly coated with the spice mixture.
5. Spread the potatoes out in a single layer on the prepared baking sheet.
6. Roast the potatoes in the preheated oven for 30-35 minutes, or until they are golden brown and crispy on the outside and tender on the inside.
7. Remove the baking sheet from the oven and sprinkle the fresh coriander leaves over the roasted potatoes.
8. Serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 30-35 minutes
Temperature:
- 400°F (200°C)
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 221
- Fat: 7g
- Carbohydrates: 36g
- Protein: 4g
- Fiber: 4g
- Sodium: 604mg
Substitutions for ingredients:
- You can use any type of potato for this recipe, but I recommend using Yukon Gold or Russet potatoes.
- If you don't have ground coriander, you can use ground cumin instead.
- You can use fresh garlic instead of garlic powder, but make sure to mince it finely.
Variations:
- You can add other spices to the mix, such as paprika, chili powder, or turmeric.
- You can add diced onions or bell peppers to the potatoes before roasting them.
- You can sprinkle some grated Parmesan cheese over the roasted potatoes before serving.
Tips and tricks:
- Make sure to cut the potatoes into evenly sized cubes so that they cook evenly.
- Don't overcrowd the baking sheet, or the potatoes won't get crispy.
- If you want the potatoes to be extra crispy, you can toss them with a tablespoon of cornstarch before adding them to the spice mixture.
Storage instructions:
- You can store any leftover roasted potatoes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the roasted potatoes, place them on a baking sheet and heat them in a 350°F (180°C) oven for 10-15 minutes, or until they are heated through.
Presentation ideas:
- Serve the roasted potatoes in a large bowl or on a platter.
- Garnish the potatoes with some extra fresh coriander leaves.
Garnishes:
- Fresh coriander leaves
Pairings:
- These roasted potatoes pair well with grilled chicken, steak, or fish.
Suggested side dishes:
- Roasted vegetables, such as carrots or broccoli
- A green salad with a vinaigrette dressing
Troubleshooting advice:
- If the potatoes are not getting crispy enough, try increasing the oven temperature or roasting them for a few extra minutes.
Food safety advice:
- Make sure to wash your hands and any utensils or surfaces that come into contact with raw potatoes to prevent the spread of bacteria.
Food history:
- Coriander is a spice that has been used for thousands of years in many different cultures. It is native to the Mediterranean and Middle East regions.
Flavor profiles:
- The coriander adds a warm, earthy flavor to the roasted potatoes, while the garlic powder and black pepper add a savory kick.
Serving suggestions:
- Serve these roasted potatoes as a side dish for a family dinner or a holiday meal.
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Taste: Coriander, Savory, Roasted, Herby, Tangy, Flavorful, Coriander-Spiced