Salt and pepper roasted potato wedges are drizzled with bright and herbaceous pickled green coriander. Serve this simple gluten free and vegan side dish any time you get your hands on some green coriander!
It’s more of a rarity to get access to spices before they enter their dried and ground stage. I’m always excited to see fresh green coriander seed as it has a much brighter and citrusy flavor profile than its ground counterpart. Since the flavor can be a bit potent, I like to bruise it with my mortar and pestle before pouring warmed vinegar over it for a quick pickle. This method mellows out the flavor and makes for a delicious condiment for any roasted veggie, cooked grain, or even as a component in a salad dressing.
Thanks to my weekly CSA from Loam, I was able to get green coriander AND some delicious spuds! I did a simple roast with the potatoes, tossing them with oil, salt, and pepper. While the potatoes were roasting, I pickled the green coriander in a mixture of red wine vinegar flavored with garlic and honey and seasoned with salt. The combination of the roasted potatoes and pickled coriander was like a super herby and vibrant homage to the British chips and vinegar combo!
What is Green Coriander?
Green coriander is the immature version of the dried spice coriander. Coriander is the seed produced once cilantro plants begin to flower and go to seed. If you harvest it while immature, it’s green coriander. If the seed is allowed to dry out fully, it’s what is ground into the spice we know as coriander. Green coriander has a much brighter and citrus-y flavor than it’s ground counterpart.
What to use in place of Green Coriander
Since green coriander can be a specialty item and a bit harder to come by, you can use finely chopped cilantro stems in its place. Or, you can create a flavored vinegar by stirring in 1/4-1/2 tsp ground coriander.
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Salt & Pepper Roasted Potato Wedges with Pickled Green Coriander
- Total Time: 50 minutes
- Yield: 4 servings
- Diet: Vegan
Description
Salt and pepper roasted potato wedges are drizzled with bright and herbaceous pickled green coriander. Serve this simple gluten free and vegan side dish any time you get your hands on some green coriander!
Ingredients
- 1 tbsp green coriander seeds
- ½ cup red wine vinegar
- 1 smashed garlic clove
- 1/8 tsp salt
- ¼ tsp honey or maple syrup
- 1 lb new potatoes, scrubbed well and cut into wedges
- 1 tbsp grapeseed or avocado oil
- Freshly cracked black pepper to taste
- Flaky sea salt to taste
Instructions
In a mortar and pestle (or with any other implements you have in your kitchen), begin to break up and crush the green coriander seeds. Add them to a small jar. Add the red wine vinegar, the smashed garlic clove, the 1/8 tsp salt, and the honey to a small sauce pan. Heat the vinegar mixture over medium, swirling the vinegar around in the pan every few seconds to help dissolve the salt. When the vinegar is steaming and very small bubbles are forming, remove it from the heat and carefully pour it into your jar over the green coriander. Allow the coriander to pickle for at least 1 hour before using. Cover leftovers and store them in the fridge.
Preheat your oven to 425 degrees and line a large baking sheet with parchment paper. Add the potatoes to the tray then drizzle with the oil and sprinkle with salt and pepper. Toss the potatoes with your hands to help coat them in the oil. Roast the potatoes for 30 to 35 minutes or until they are tender on the inside and beginning to turn golden on the outside.
To serve, drizzle the pickled coriander and vinegar over the warm potatoes and season with more salt if you like. Makes 4 side servings.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: side
