Lebanese Batata Harra

6		potatoes
4		garlic cloves
2  teaspoons		crushed coriander seeds
1  teaspoon		crushed red chili flakes
1/2  teaspoon		turmeric powder
1		lemon, juiced
3  tablespoons		extra virgin olive oil
1  cup		fresh cilantro, divided
1  cup		fresh dill, divided
1  cup		fresh parsley, divided
1  pinch		Salt and pepper to taste

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Boiling method
Put your potatoes in a large pan and cover with cold water.
Bring to a boil and then reduce heat to medium. Do not cover.
Check frequently by poking with a knife. They should be cooked but not falling apart. About 10 to 20 minutes, depending on size
Once cool enough to handle, peel and cut into bit sized pieces.
Frying method
In a large frying pan, heat 1/2 inch cooking oil over high heat.
Peel potatoes and cut into bite sized pieces.
Add potatoes and fry them until they are a nice crispy golden brown.
Roasting Method
Preheat oven to 450 F.
Peel potatoes and cut into bite sized pieces.
Coat chopped potatoes with olive oil, salt and pepper and place on a sheet pan. Place in oven and roast 30 minutes, turning half way through.
For the harra
Crush coriander seeds and chop garlic and herbs.
Heat olive oil in a pan over medium high heat.Add garlic, coriander seeds, turmeric and red chili flakes. Satue 1 to 2 minutes.
Add potatoes, lemon juice, and half cup each of dill, cilantro and parsley. Toss well. Serve garnished with remaining herbs.