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PdfPlace the potatoes in a pot large enough to hold them in one layer with a little room to spare.
Add the olive oil and a pinch of salt, then add enough water to halfway cover the potatoes.
Bring the potatoes to a simmer over medium-high heat, then cook until the water has evaporated and the potatoes start to gently fry, about 6 minutes.
Meanwhile, place the coriander seeds on a cutting board, cover with a dish towel, and use a rolling pin or the side of a chef’s knife to coarsely crack the seeds. Brush the cracked seeds into a small mixing bowl and set aside.
As the potatoes fry, reduce the heat to medium-low and gently crack them one by one with the back of a ladle or potato masher; you want to slightly crush them while still keeping most of their shape. Continue frying until the exposed potato begins to brown and get crispy.
Once the potatoes are browned, add the coriander seeds and toss until aromatic, about 30 seconds. Add the wine and honey and continue cooking until the liquid is absorbed and concentrates, about 1 more minute. Stir in the cilantro, season to taste with salt and serve warm or at room temperature.