6 Cyprus potatoes, peeled and cut into large chunks
2 tsp coriander seeds
100ml/3½fl oz olive oil
2 lemons, juice only
6 garlic cloves
sea salt and freshly ground black pepper
Put the potatoes in a pan of salted water and bring to the boil over a medium heat. Boil for 5 minutes, then drain and leave in a colander to steam-dry.
Preheat the oven to 200C/180C Fan/Gas 6.
Lightly crush the coriander seeds using a pestle and mortar – they don’t need to be finely ground, just broken.
Put the potatoes in a roasting tray, then drizzle over the olive oil and season generously. Squeeze over the lemon juice. Crush the garlic cloves with the side of a knife and add to the potatoes, too. Toss everything together, then spread evenly in one layer.
Roast for 1 hour, then turn the potatoes over and return to the oven for a further 20 minutes, or until golden and crisp all over.
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.