large waxy potatoes (Cyprus or red-skinned ideally) 800g
olive oil
sea salt
freshly ground black pepper
onion 1
garlic cloves 3
coriander 1 bunch
pul biber or dried chilli flakes 1 tsp
sweet smoked paprika 1/4 tsp
turmeric 1/4 tsp
lemon 1/2
Preheat your oven to 210°C/fan 190°C/gas mark 6½.
Traditionally, the potatoes would be peeled, but I like leaving the skin on,
so it’s up to you. Cut the potatoes in 3 cm cubes and place in a roasting
tray big enough to hold them in one layer, then drizzle with a couple of
tablespoons of olive oil.
Season, toss together well, and place in the oven for 50 minutes, or until
golden all over and cooked through.
While the potatoes are cooking, make the dressing. Peel and finely chop the
onion and garlic. Pick the coriander leaves, finely chop the stalks and
roughly chop the leaves. Place a small frying pan on a medium-low heat and
drizzle in three tablespoons of olive oil. Add the chopped onion and garlic
and sauté for 15 minutes until starting to soften (if it starts to catch, add
a splash of water). Stir in the pul biber, sweet smoked paprika, turmeric,
the finely chopped coriander stalks, and half the coriander leaves, and fry
for a further minute then remove from the heat.
When the potatoes are ready, stir through the cooked garlic mixture and the
remaining chopped coriander. Squeeze over the juice from the lemon and serve
immediately.