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Roasted Potatoes with Eggplant


10 Idaho(r) potatoes, rinsed well and cut into 1/2" dices
4 T chopped cilantro
2 T coriander seeds
2 t garlic chopped very fine
1/2 t EACH ground cayenne pepper and paprika mixed together
1/2 c fresh lemon juice
Salt and pepper to taste
Corn oil for frying


Saut, the potato dices with corn oil to a golden brown. Put potatoes in another warm pan and add garlic, cilantro, coriander seeds and lemon juice and mix well. Finish with salt, pepper, cayenne and paprika mixture.

Option: Serve mixed with chopped tomatoes on top of saut,ed eggplant slices.

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