Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Cracked New Potatoes with Coriander

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Cracked New Potatoes with Coriander

    A simple but delicious way of serving new potatoes, this dish is a fantastic accompaniment to almost anything. We use coriander seeds from our allotment once the plant has gone to seed. Allow the potatoes to cool slightly before serving.

    • Preparation time: 15 minutes
    • Cooking time: 25 minutes to 30 minutes
    • Total time: 40 minutes to 45 minutes 45 minutes

    Serves: 8 as part of a mezze selection


    • 1 tbsp Coriander seeds
    • 1kg New potatoes, washed, skins left on
    • 4–6 tbsp Extra virgin olive oil
    • 75ml Red wine


    1. Lightly crush the coriander seeds with a pestle and mortar. Crack the potatoes slightly with a heavy rolling pin or mallet in a polythene bag. Season with salt and let them stand for 5 minutes – no longer or they will darken in colour. Place a large saucepan over a medium heat and add enough olive oil to cover the bottom of the pan. Add the coriander seeds and potatoes and stir. Cover with a tight-fitting lid and turn the heat to low.
    2. Cook the potatoes for around 25–30 minutes until tender, giving the pan a good shake every 5 minutes. Remove from the heat, pour over the red wine and grind over a little black pepper. Shake well again and cook uncovered for a further 2 minutes while the wine evaporates. Check for seasoning before serving.

    Your recipe note

    Edit your recipe note


    Average user rating

    5 stars