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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 6 |
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I haven't actually tried this recipe yet but wanted to save it as it looked really interesting. Best potatoes for this recipe are kipfler (fingerling), red skin or any waxy potato. Ingredients:
1 1/4 kg potatoes |
4 spring onions, finely sliced (bottom half only) |
1 cup coriander leaves |
1 garlic clove |
1/2 teaspoon salt |
1/2 tablespoon cumin seed, lightly toasted |
3/4 teaspoon caraway seed, lightly toasted |
1/2 teaspoon smoked paprika |
1 large red chili, deseeded and chopped |
2 tablespoons lemon juice |
6 tablespoons olive oil |
Directions:
1. Put the potatoes in a large pot filled with cold water and a large pinch of salt. Bring to the boil, reduce the heat to a simmer and cook until potatoes are tender in the middle. Drain and set aside.
2. Toast the cumin and caraway seeds in a dry pan until fragrant (about 1 minute), shaking the pan constantly to avoid burning.
3. Tip the toasted seeds immediately into a mortar and pestle and prepare the dressing by pounding with salt, garlic, chilli and paprika to make a paste. Add lemon juice and olive oil, season to taste.
4. Using a wet knife, slice potatoes into 2cm rounds and toss with corinader, spring onions and dressing.
5. Season to taste and serve.
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