Thursday, September 12, 2019

Middle Eastern Potatoes #ImprovCookingChallenge

These lovely spiced potatoes are creamy on the inside and crispy on the outside.  They are like a little taste of Heaven in every bite.

We were given Potatoes and Coriander as our Improv Cooking Challenge this month.........

cover photo, No photo description available.

Improv is a fun little group led by Nichole of Cookaholic Wife.  Each month she assigns us two ingredients and challenges us to come up with the best recipe we can featuring those ingredients. Let's see what folks made this month using Potatoes and Coriander.........

  • The potatoes that I am sharing with you today are so easy and delicious you are going to make them again and again.

    I served them up for dinner one night with Chicken Shwarma and a Pickled Bean Salad.  They were so good.  The next morning Frank made me bacon and eggs for breakfast and while I was eating I thought back to those potatoes and wished I had made more of them so I could have them with my morning meal.  

    I cannot wait to make these again perhaps as a side to Shakshuka served up for brinner with a nice glass of fruity wine.  OHMYYUM!!!

    #potatoes, #MiddleEastern, #spice, #coriander, #turmeric, #fennel, #crispy
    Yield: 3 servings

    Middle Eastern Spiced Potatoes

    prep time: 5 Mcook time: 20 Mtotal time: 25 M
    These lovely spiced potatoes are creamy on the inside and crispy on the outside. They are like a little taste of Heaven in every bite.


    • 1 lb. baby red potatoes
    • 1 T. olive oil
    • 1/2 t. fennel seeds
    • 1/2 t. ground coriander
    • dash turmeric
    • salt and pepper to taste


    How to cook Middle Eastern Spiced Potatoes

    1. Place the potatoes into a skillet and cover with water, bring to a boil over high heat and cook for about 15 minutes, until fork tender.   Most of the water should have boiled away, drain any remaining water and transfer potatoes to a plate.  
    2. Return the skillet to the heat and add the olive oil.  When hot toss in the fennel seed.  Then add the potatoes, coriander, turmeric, salt and pepper.  Cook, stirring and flipping occasionally until crispy golden brown on the outside, about 3-4  minutes.


    Adapted from a recipe found on Food Network by Aarti Sequeira.
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    Created using The Recipes Generator


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