10 small red potatoes
1/4 c. olive oil
4 cloves garlic, coarsely chopped
1/2 tbsp. ground coriander
1 tbsp. ground fennel seed
1 tbsp. cumin
1/4 c. coarsely chopped cilantro
salt
freshly ground pepper

Parboil potatoes, cool and quarter. Heat oil in a large saut pan over medium heat. Add potatoes and saut until lightly golden. Add garlic and spices and cook for 3 to 4 minutes. Season with salt and pepper to taste. Add cilantro.