Gently peel the potatoes and cut them into bite-sized cubes. Toast the coriander and the peppercorns in a hot, ungreased skillet until coriander seeds start to turn color. Pour them into a mortar or food processor bowl and process them into a powder. Mix this thoroughly with the other ingredients in the bowl. Stir in the potatoes and let everything marinate at room temperature for an hour or so. Then push the pieces gently onto thin skewers and grill until each side has lightly browned. (Don’t let them burn.) Serve with any peanut sauce.
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