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Easy Coriander Roasted New Potatoes

April 28, 2022 by Marilena Leavitt 5 Comments

Easy coriander roasted potatoes

Once you have a bite of these crispy, and super easy coriander roasted new potatoes, I promise they are going to become your new favorite potato recipe!  With the warmer weather finally here, I cannot think of an easier weeknight meal than some simple grilled chicken or fish and these delicious potatoes as a side dish.

Ingredients for the easy coriander roasted new potatoes

Not counting the salt and pepper, this is a three-ingredient recipe:  small new potatoes (red or yellow), olive oil, and whole coriander seeds.

With just those few ingredients and a quick cooking method, the end result is delicious roasted potatoes, fluffy in the inside and crispy on the outside!  Coriander, with its citrusy, floral character adds a wonderful fresh flavor to the new potatoes.

Three steps to delicious, crispy, roasted potatoes

The recipe for this dish is very straight forward:

  1. Boil the new potatoes in plenty of salted water
  2. “Squash” them gently with a fork or a potato masher
  3. Toss with the seasoning & the olive oil, and bake!

Coriander-smashed potatoes

Helpful Tips 

  • Try to find small potatoes as they will cook faster and they are the perfect one-bite treat!  They are not bigger than the size of a golf ball
  • Do not worry about “squashing” the potatoes evenly.  Just press them gently so they open up to create a wonderful crispy surface while they bake
  • If you “squash” them too much so they almost flatten, they will become crisper in the oven.  If you leave them thicker, they will be fluffier inside.  Both are delicious!

Coriander Potatoes

How to serve these Easy Coriander Roasted New Potatoes

These crispy potatoes, especially because they are really small, make for a delicious finger food at a gathering.  Most times though, I serve them as a side dish with some of my favorite main courses, often next to roasted vegetables or a fresh salad.  In the photo below, I served them with Greek oven-baked meatballs and roasted cauliflower; so good!  They would also be delicious served with Garlic and Lime Kebabs and Pan-Sear Cod with Lemon and Olivescoriander potatoes with biftekia

5.0 from 2 reviews
Easy Coriander Roasted New Potatoes
 
Save Print
Prep time
10 mins
Cook time
40 mins
Total time
50 mins
 
A simple and very flavorful side dish that perfectly compliments any fish, chicken or lamb main dish!
Author: Marilena Leavitt
Recipe type: Side Dish
Cuisine: Greek
Serves: serves 4
Ingredients
  • 1½ lbs. small red or white new potatoes, rinsed and dried, but not peeled
  • 2 TBSP. whole coriander seeds
  • ½ cup extra virgin olive oil
  • 1 tsp. salt
  • ¼ tsp freshly ground pepper
  • --- juice of half a small lemon (optional)
Instructions
  1. Bring a pot of well-salted water to boil. Add the new potatoes with their skins on and cook them until they are fork-tender. Drain and let them cool in the colander for a few minutes.
  2. Preheat the oven to 425° F. As the oven heats, place a large, rimmed, baking sheet or jelly roll pan in middle rack in the oven.
  3. In a small skillet over medium heat, toast the coriander seeds, shaking the skillet until the seeds are fragrant and slightly darker, about 3-5 minutes. Once cooled, transfer the coriander seeds to a re-sealable plastic bag and, using a mallet or a rolling pin, crush them until they are coarse, but not pulverized.
  4. Place the potatoes on a clean surface and, using a sturdy fork, a mallet, or, a potato masher, gently press each potato until it cracks, but is still relatively whole. Transfer the potatoes to a bowl and toss well to coat with the coriander seeds, the olive oil, the seasoning, and the lemon juice (if using).
  5. Place the potatoes on the hot baking sheet you earlier put in the oven and roast them for about 25 minutes, or, until they are crispy and golden brown. There is no need to flip them over.
  6. Serve the potatoes hot with an extra sprinkle of coarse sea salt.
Notes
If you use slightly bigger Yukon Gold potatoes, simply cut them into smaller pieces after they are boiled.

You can also sprinkle the potatoes with some fresh chopped rosemary, thyme or dried oregano, if you prefer.

This side dish pairs very well with fish or lamb drizzled with a light sauce of lemon and olive oil and fresh herbs.
3.5.3240

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Filed Under: Greek, Vegetables/Sides Tagged With: coriander potatoes, crushed potatoes, Greek recipes, Mediterranean recipes, potatoes, roasted potatoes

Previous Post: « My Favorite Greek Easter Recipes
Next Post: Orange Custard Ruffled Filo Pie »

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Comments

  1. Jonas B. says

    May 5, 2022 at 12:07 PM

    These are incredible! I would also recommend them as an hors d’œuvre with cocktails. They’re the perfect size for an appetizer. These are also an outstanding accompaniment to a nice grilled steak. Double the recipe…these disappear FAST!

    Reply
    • Marilena Leavitt says

      May 5, 2022 at 1:07 PM

      Thank you so much for sharing! This is such a simple and delicious recipe, you are right, they disappear fast!

      Reply
  2. Kathy says

    May 6, 2022 at 11:05 AM

    These are fantastic! Yum!

    Reply
    • Marilena says

      May 6, 2022 at 8:10 PM

      Such an easy and delicious side dish, thank you Kathy!

      Reply

Trackbacks

  1. Easy Skillet Lemon Chicken - Marilena's Kitchen says:
    October 17, 2024 at 11:47 PM

    […] can also pair it with these coriander roasted potatoes or, with these yummy green beans or, a delicious Greek Panzanella salad.   No matter how you serve […]

    Reply

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