1 tablespoon coriander seeds
1/2 pound small white potatoes, rinsed and dried
2 tablespoons olive oil
4 ounces red wine
kosher salt
coarsely ground black pepper

Heat oven to 425°F. Place large rimmed baking sheet in oven to warm. Place coriander in small skillet over medium-high heat. Shake skillet for 5 minutes till coriander is fragrant and slightly darker. Cool and transfer coriander to resealable plastic bag. Mash coarsely with mallet. Place in large bowl. Using mallet, pound each potato till cracked but still whole. Transfer to bowl with coriander. Add oil, sprinkle with salt and pepper and toss to coat potatoes. Transfer potatoes with oil to warmed baking sheet. Roast 30 minutes till tender when pierced, stirring occasionally. Boil wine 5 minutes. Place potatoes in serving bowl. Add wine and toss to coat. Serve with wine mixture spooned over potatoes. These can be done ahead of time and kept warm by covering with foil. Do not pour wine over till just before serving.