Hassan's Cracked Potatoes with Coriander
Often when you dig up two or three potato plants, there is an annoying amount of undersize potatoes knocking around. Hassan recommends this way of cooking potatoes as a particularly good way of using up these little guys.
As a plant, coriander is an extremely versatile herb — you can eat its roots, leaves and if your plant has gone to seed, as often happens, there is nothing more delicious than biting into a fresh coriander seed. –- Samantha and Samuel Clark, Moro East Cookbook
Crack each potato slightly with a heavy object such as a metal cup, rolling pin or mallet. Toss with salt and let them stand for 5 minutes. Choose a large saucepan, wide enough to accommodate the potatoes in a single layer (i.e. about 12 inches), and place over a medium heat. Add the olive oil and, when it is just hot, the coriander seeds and potatoes. Stir well, cover with a tight-fitting lid and turn the heat to low.
Cook for approximately 20-30 minutes, giving the pan a good shake every 5 minutes, until the potatoes are tender and partly browned (raise the heat towards the end of cooking, if necessary). Pour over the red wine and add a little black pepper, shake well again, then boil, uncovered, for a couple of minutes to get rid of the alcohol. Switch off the heat and let the potatoes sit for 5 minutes.
To serve, scoop up the potatoes with a little of the flavorsome olive oil, red wine and coriander liquor, which you should spoon over them
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