zoom
  • Save to your scrapbook
  • Save to your scrapbook

    Crushed coriander, olive and feta potatoes

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      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

      *mandatory

      The recipe will be added to your scrapbook

    Crushed coriander, olive and feta potatoes

    • Vegetarian
    • Gluten Free

    Preparation time: 5 minutes
    Cooking time: 40 minutes
    Total time: 45 Minutes

    Serves: 4 as a side

    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.

    Your recipe note

    Edit your recipe note

    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.

    Comments

    Average user rating

    5 stars

    Glossary