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    Cracked New Potatoes with Coriander

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    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.

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