Cairo-Style Potatoes with Cumin, Coriander and Cilantro

配料

2½ pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks

½ cup white vinegar, divided

Kosher salt and ground black pepper

¼ cup grapeseed or other neutral oil

4 teaspoons cumin seeds, lightly crushed

4 teaspoons coriander seeds, lightly crushed

4 medium garlic cloves, minced

2 teaspoons hot paprika OR 2 teaspoons sweet paprika plus ¼ teaspoon cayenne pepper

2 teaspoons honey

1½ cups lightly packed fresh cilantro, roughly chopped

步骤

In a large saucepan over high, combine the potatoes, ¼ cup vinegar, 1 tablespoon salt and 6 cups water. Bring to a boil and cook, stirring occasionally, until a skewer inserted into the potatoes meets no resistance, 6 to 8 minutes. Drain, then transfer to a large bowl. Drizzle with the remaining ¼ cup vinegar and toss; set aside.

In a small saucepan over medium-high, combine the oil, cumin and coriander, then cook, swirling, until sizzling, 45 to 90 seconds. Add the garlic and cook, stirring, until it just begins to turn golden, about 30 seconds.

Off heat, stir in the paprika and honey, then pour over the potatoes. Add the cilantro and ½ teaspoon each salt and pepper; toss to combine. Let stand at room temperature for at least 10 minutes or up to 45 minutes. Serve warm or at room temperature.

备注

In Cairo, patates mekhalel are served by street vendors as a side to liver sandwiches, their acidity and spices balancing the richness of the liver. For our version, we peel, cut and cook the potatoes in water seasoned with both salt and vinegar, then dress the hot, just-drained potatoes with additional vinegar. To lightly crush the cumin and coriander seeds, use a mortar and pestle or the back of a heavy pan, or pulse them several times in a spice grinder.