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Crushed coriander, olive and feta potatoes
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Preparation time: 5 minutes
Cooking time: 40 minutes
Total time: 45 Minutes
Serves: 4 as a side
750g Jersey Royals
2 tbsp olive oil
2 tsp coriander seeds, crushed
½ lemon, juice
60g pitted black olives
½ x 28g pack fresh coriander, roughly chopped
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.
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.
Typical values per serving: