Roasted Idaho® Potatoes with Eggplant

Ingredients

• 10 Idaho® potatoes, rinsed well and cut into ½” dices
• 4 T chopped cilantro
• 2 T coriander seeds
• 2 t garlic chopped very fine
• ½ t EACH ground cayenne pepper and paprika mixed together
• ½ c fresh lemon juice
• Salt and pepper to taste
• Corn oil for frying

Directions

1. Sauté 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.
2. Option: Serve mixed with chopped tomatoes on top of sautéed eggplant slices.