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Lemon and coriander roast potatoes

Prepare: less than 30 mins
Cook: 1 to 2 hours
Serve: Serves 4
Dietary: Dairy-free Egg-free Gluten-free Nut-free Pregnancy-friendly Vegan Vegetarian

Crispy, golden and fluffy inside – these lemon and coriander roasties are a wonderful twist on the traditional.

By Georgina Hayden

From Saturday Kitchen

Ingredients

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

Method

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.