In a mortar and pestle (or with any other implements you have in your kitchen), begin to break up and crush the green coriander seeds. Add them to a small jar. Add the red wine vinegar, the smashed garlic clove, the 1/8 tsp salt, and the honey to a small sauce pan. Heat the vinegar mixture over medium, swirling the vinegar around in the pan every few seconds to help dissolve the salt. When the vinegar is steaming and very small bubbles are forming, remove it from the heat and carefully pour it into your jar over the green coriander. Allow the coriander to pickle for at least 1 hour before using. Cover leftovers and store them in the fridge.

Preheat your oven to 425 degrees and line a large baking sheet with parchment paper. Add the potatoes to the tray then drizzle with the oil and sprinkle with salt and pepper. Toss the potatoes with your hands to help coat them in the oil. Roast the potatoes for 30 to 35 minutes or until they are tender on the inside and beginning to turn golden on the outside.

To serve, drizzle the pickled coriander and vinegar over the warm potatoes and season with more salt if you like. Makes 4 side servings.