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Egyptian Potatoes Recipe

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This recipe for Egyptian Potatoes is from Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 1/2 lbs Yukon Gold potatoes, peeled and cut into 1 inch chunks
1/2 cup vinegar, divided
kosher salt and ground black pepper
1/4 cup grape seed oil or other neutral oil
4 tsp cumin seeds, crushed
4 tsp coriander seeds, crushed
4 medium garlic cloves, minced
2 tsp of hot paprika (or regular paprika with 1/4 tsp cayenne)
2 tsp honey
1 1/2 cups lightly packed cilantro leaves
Directions:
Directions:
In a large saucepan over high heat combine potatoes, 1/4 cup vinegar, 1 tablespoon salt and 6 cups of water. Bring to a boil and cook stirring occasionally about 6 to 8 minutes. Potatoes should be firm but not fall apart. Drain, then transfer to a large bowl. Drizzle with remaining vinegar, toss and set aside. บบบบบ

In a small saucepan over medium high heat, combine oil, cumin and coriander then cook, frequently swirling the pan until sizzling, 45 to 90 seconds. Add garlic and cook until it starts to brown, about 30 seconds. Remove pan from heat and immediately stir in paprika and honey, then pour mixture over potatoes. Add cilantro and 1/2 tsp salt and pepper, toss. Let stand at room temp at least 10 minutes or up to 45 minutes. Serve warm or at room temperature.

 

 

 

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