Instructions: Soak potatoes in cold water for 10 to 15 minutes. Scrub very well to clean and remove most of the skin. Dry with paper towels.

In a large, deep skillet with a lid, heat oil. Add only as many potatoes as will fit in a single layer without crowding, cover and cook over medium heat for 10 minutes. Turn potatoes, cover again and cook for six minutes more. With a slotted spoon, transfer potatoes to a plate and cook next batch. Set skillet aside.

One at a time, place each potato on a cutting board and press with side of a large knife or with a spatula just until potato cracks - it should keep its shape. Return all potatoes to the skillet, set it over high heat and add coriander seeds and salt to taste. When potatoes begin to sizzle, add wine - be careful, because it will bubble vigorously. Cover, reduce heat to medium and cook for two to three minutes more. Toss or stir well, reduce heat to low, cover and simmer for 10 to 12 minutes more, or until potatoes are cooked through. Add cilantro or parsley and pepper to taste and serve at once.

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