Crushed coriander, olive & feta potatoes
Waitrose and Partners

Crushed coriander, olive & feta potatoes

Jersey Royals are pretty special in this zesty, salty salad, but when they’re out of season any new potatoes will work just as well.

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Gluten freeVegetarian
  • Serves4
  • CourseSide
  • Prepare5 mins
  • Cook40 mins
  • Total time45 mins

Ingredients

  • 750g Jersey Royals
  • 2 tbsp olive oil
  • 2 tsp coriander seeds, crushed
  • ½ lemon, juice
  • 60g pitted black olives
  • 80g feta
  • ½ x 28g pack fresh coriander, roughly chopped

Method

  1. Preheat the oven to 220˚C, gas mark 7. Bring a large pan of salted water to the boil. Put the potatoes in the pan and boil for 15 minutes, until almost cooked through; drain and leave to steam dry in the colander for 1 minute.

  2. Transfer the potatoes onto a sheet of baking parchment in a roasting tin and carefully crush them, either with the back of a fish slice or a potato masher. Toss with the oil, coriander seeds and lemon juice; season. Tear in the olives and roast for 20-25 minutes, until golden and crisp. Crumble over the feta, scatter over the coriander and serve.

Cook’s tip

Waste not: feta lay on foil, scatter over lemon zest and chopped oregano then drizzle with olive oil. season, wrap and bake in a hot oven for 10 minutes. serve with crusty bread.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,108kJ/ 265kcals

Fat

13g

Saturated Fat

4.1g

Carbohydrates

27g

Sugars

2.5g

Fibre

4.2g

Protein

6.8g

Salt

1g

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