Simple, flavorful roasted potatoes with coriander and olives.

new potatoes 750g
coriander seeds 2 tsp
olive oil
lemon 1/2
sea salt
freshly ground black pepper
pitted black olives (e.g., kalamata) 60g
coriander (optional) 1/2 bunch
  1. Preheat the oven to 220°C/fan 200°C/gas mark 7.
  2. 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.
  3. Transfer to a roasting tray and carefully crush the potatoes, either with the heel of your hand or with the back of a 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.
  4. 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.