Ingredients
Scale
- 6 medium-sized gold potatoes peeled
- Water
- 3 tablespoons extra virgin olive oil
- 2 garlic cloves, minced
- 2 teaspoons coriander seeds or a little more than 1 tsp ground coriander
- 1 teaspoon crushed red pepper flakes, more for later
- 2 teaspoon ground turmeric
- 1 lime, juice of
- 1 cup chopped fresh cilantro leaves
- 1 cup chopped fresh parsley leaves
- 1 cup chopped fresh dill
- Kosher salt and black pepper
Instructions
- Peel the potatoes and place them in a large pot with enough water to cover them. Bring to a boil and cook for about 10 minutes until the potatoes are tender but firm.
- Drain the potatoes and allow them to cool briefly. Cut them into bite-sized cubes or pieces.
- In a cast-iron skillet, heat the olive oil over medium heat. Add the minced garlic, red pepper flakes, and coriander seeds, cooking for 2-3 minutes.
- Mix in the turmeric and lime juice, then add the cubed potatoes, tossing to coat well with the mixture.
- Incorporate half of the fresh cilantro, parsley, and dill, cooking for an additional 4 minutes. Season with kosher salt and black pepper to taste.
- Remove from heat and garnish with extra red pepper flakes and the remaining fresh herbs. Serve warm or at room temperature.
Notes
For more heat, adjust the crushed red pepper flakes to your taste.
You can switch up the herbs according to your preference; fresh mint works well too.
This dish can be made ahead and served chilled, making it great for meal prep.
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 1g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.