Using flat side of meat mallet, crack each
potato to break the skin.
In large shallow Dutch oven, add oil and heat
over medium-low heat.
Add potatoes, parsley, chili pepper, coriander
seeds and thyme. Cover and cook, stirring frequently, for about 30 minutes or
until potatoes are tender and golden.
Add fresh coriander and salt, and stir to
combine before serving.