Crushed coriander and olive potatoes

This recipe isn’t a traditional nistisimo recipe as such, but Lent happens in spring here, when the new potatoes come in, so I really associate eating these potatoes with fasting times. Greek-Cypriots love lemony roast spuds with crushed coriander seeds, and the black olives add such fun, intense bursts of flavour, making this such a great side to have with any roast.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 220°C/fan 200°C/gas mark 7. Bring a large pan of salted water to the boil. Place the potatoes in the pan and boil for 15 minutes, or until almost cooked through. Drain and leave them to steam dry in the hot pan. Transfer to a roasting tray and carefully crush the potatoes, either with the heel of your hand or with the back of spoon or a fish slice. Crush the coriander seeds using a pestle and mortar (these don’t have to be too fine) and sprinkle over the potatoes with a few tablespoons of olive oil, the juice of the lemon and a good amount of seasoning. Tear in the olives, toss to combine, then roast for 20–25 minutes, until golden and crisp. When the potatoes are ready, roughly chop the coriander leaves, if you like, then scatter and serve.