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Salt & Pepper Roasted Potatoes with Pickled Green Coriander

It’s more of a rarity to get access to spices before they enter their dried and ground stage. I’m always excited to see fresh green coriander seed as it has a much brighter and citrusy flavor profile than its ground counterpart. Since the flavor can be a bit potent, I like to bruise it with my mortar and pestle before pouring warmed vinegar over it for a quick pickle. This method mellows out the flavor and makes for a delicious condiment for any roasted veggie, cooked grain, or even as a component in a salad dressing. You can find this recipe by Courtney West over on the Loam Agronomics site

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