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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
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2½
pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
-
½
cup white vinegar, divided
Directions
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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.
