Crispy Roast Potatoes with Lemon & Fresh Coriander

Ingredients

• 6 Cyprus potatoes, peeled and cut into large chunks
• 2 tsp coriander seeds
• 100ml/3½fl oz olive oil
• Juice of 2 lemons
• 6 garlic cloves
• Sea salt and freshly ground black pepper

Method

1. Place the potatoes in a pan of salted water and bring to a gentle boil over medium heat. Cook for 5 minutes, then drain and leave in a colander to steam-dry so the surfaces dry slightly.

2. Preheat your oven to 200°C (180°C fan) / Gas 6.

3. Lightly crush the coriander seeds with a pestle and mortar so they break but remain a little coarse — you want texture, not a fine powder.

4. Transfer the potatoes to a roasting tray. Drizzle with the olive oil and season generously with salt and pepper. Squeeze over the lemon juice, add the crushed garlic cloves, and sprinkle in the broken coriander seeds. Toss everything together to coat the potatoes, then spread them out in a single even layer.

5. Roast for 1 hour, then turn the potatoes so they brown evenly. Return to the oven for a further 20 minutes, or until the potatoes are golden and crisp all over. Serve hot as a side or as part of a vegetarian meal.