Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Cairo-Style Potatoes with Cumin, Coriander and Cilantro
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.
4 to 6
Servings
20 minutes
10 minutes active
Ingredients
-
2½
pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
-
½
cup white vinegar, divided
Directions
-
01In 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.
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.
GET DIGITAL & PRINT