Roasted Coriander Potatoes with Thyme

Potatoes are one of the most universally loved ingredients, and this Roasted Coriander Potatoes with Thyme recipe takes them to a whole new level of flavor and texture. Crispy, golden slices of potatoes are infused with the earthy aroma of crushed coriander seeds and the fresh herbaceousness of thyme. This versatile dish can be served piping hot as a hearty appetizer or enjoyed as a refreshing cold salad on a warm day.

Whether you’re looking for a quick snack, a crowd-pleasing side dish, or a light meal idea, this recipe promises a burst of flavors with minimal effort. Pair it with other dishes for a complete meal or let it shine as the star of the table!

Recipe Overview

Cuisine	Indian
Course	Appetizer
Diet	Vegetarian
Prep Time	30 minutes
Cook Time	30 minutes
Total Time	1 hour
Serves	4

Ingredients & Measurements

Ingredient	Quantity
Potatoes (Aloo), partly boiled	600 grams
Butter (Salted)	2 tablespoons
Coriander (Dhania) Seeds, coarsely crushed	2 tablespoons
Fresh Thyme Leaves	5 sprigs
Black Pepper Powder	½ teaspoon
Salt	To taste

Nutritional Information (Per Serving)

Nutrient	Value
Calories	~210 kcal
Carbohydrates	28 g
Proteins	3 g
Fats	10 g
Fiber	4 g
Sodium	220 mg

Instructions to Prepare Roasted Coriander Potatoes with Thyme

Follow these step-by-step instructions to make this flavorful recipe:

1. Parboil the Potatoes

Wash and peel the potatoes.
In a pressure cooker, add the potatoes with water and cook for one whistle. Allow the pressure to release naturally.
Once parboiled, let the potatoes cool slightly, then slice them into medium-sized pieces. Set aside.

2. Roast the Potatoes

Heat a wide, heavy-bottomed pan over low heat.
Add butter and let it melt completely.
Place the potato slices in the melted butter, making sure they are in a single layer.
Roast the potatoes for 6-7 minutes on one side until they develop a golden crust.
Flip the slices gently and cook the other side for another 6-7 minutes. Remove the roasted potatoes from the pan and set aside.

3. Sauté Aromatics

In the same pan, add the coarsely crushed coriander seeds and fresh thyme sprigs.
Sauté the mixture over low heat until it becomes aromatic, releasing a rich and earthy fragrance. This should take 1-2 minutes.

4. Toss Everything Together

Return the roasted potatoes to the pan with the sautéed coriander and thyme.
Season the dish with salt and black pepper powder, ensuring even distribution of the flavors.
Gently toss the potatoes in the aromatic mixture to coat them evenly without breaking the slices.

5. Serve and Enjoy

Transfer the Roasted Coriander Potatoes with Thyme to a serving dish.
Garnish with an extra sprig of thyme for a touch of elegance.
Serve hot alongside a main course like Burnt Garlic Pasta with Mushroom, or enjoy it chilled as a salad for a light lunch.

Chef’s Tips for Success

Parboiling Tips: Avoid overcooking the potatoes during parboiling, as they may fall apart during roasting. The goal is to cook them until they are tender yet firm enough to hold their shape.
Crispy Potatoes: For extra crispiness, ensure the potato slices are completely dry before adding them to the butter. Moisture can prevent proper browning.
Flavor Variations: For a spicier twist, add a pinch of red chili flakes or paprika while sautéing the coriander seeds.
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a pan or oven to maintain their crisp texture.

Suggested Pairings

Dish	Type	Why It Works
Burnt Garlic Pasta	Main Dish	Complements the herbaceous thyme with savory garlic flavors.
Cucumber and Mint Salad	Side Dish	Adds freshness and balances the rich buttery potatoes.
Lemon Iced Tea	Beverage	A refreshing drink to cleanse the palate.

Experience the perfect harmony of crispy textures, warm spices, and aromatic herbs with this Roasted Coriander Potatoes with Thyme recipe. It’s an easy-to-make dish that brings gourmet flavors to your kitchen. Whether served hot or cold, it’s bound to be a hit at your dining table!