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
Serves 6
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