Little Potatoes Recipe

Little Potatoes Notes

Favorite recipe of a dear friend. Popular with children as well as adults.

Ingredients

• 12-16 small (golf ball size) new red potatoes
• 2-3 tablespoons whole coriander
• to taste, freshly ground black pepper
• to taste, kosher salt or coarse sea salt
• 1/8 cup olive oil

Serves / Yields

4 servings

Preparation Instructions

Take each potato and place on a flat, hard surface and bash it lightly with a cooking pot - you want to crack open the potato, not obliterate it. Potato should not be in pieces, but be broken open. The potato should have about 3 or 4 cracks in it and have the interior visible.

Place the bashed potatoes in a bowl and drizzle with olive oil.

Place the coriander seeds into a baggie, plastic wrap, or paper towel and bash them until well cracked and in small pieces (one-quarter or one-eighth of a seed). Sprinkle the coriander on the oiled potatoes.

Next, grind pepper and sprinkle salt over potatoes in the bowl.

Now, stir the potatoes and seasonings to make sure the potatoes are thoroughly coated and seasoned. Try to get oil and seasonings into the cracks in the potatoes.

Pour every little bit into the prepared baking pan and place in 450F oven for about 15-20 minutes.

Spuds are done when fork tender and the torn edges are browning just a bit.

Helpful Hints

Line the baking dish with aluminum foil before putting the potatoes in. It will make clean-up a breeze.

Recipe is easy to expand.

Wonderful with broiled or grilled fish.

You might be able to do it in foil on a grill (I haven't tried this, but you can.).

Credit

This recipe was provided by C. Sclove from Glencoe.

Cuisines, Courses and Ingredients

• American, Potato, Side Dish, Thanksgiving Recipes

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