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A quick veggie supper dish from Georgina Hayden

This Mediterranean twist on roast potatoes, with coriander and olives, makes a perfect side dish, or the main event for lunch alongside a crisp green salad.

This recipe for crushed coriander and olive potatoes isn’t a traditional nistisimo recipe as such, but Lent happens in spring here, when the new potatoes come in, so I really associate eating these potatoes with fasting times. Greek-Cypriots love lemony roast spuds with crushed coriander seeds, and the black olives add such fun, intense bursts of flavour, making this such a great side to have with any roast.

INGREDIENTS

Serves 4 as a side

  • 750g new potatoes
  • 2 teaspoons coriander seeds
  • Olive oil
  • ½ lemon
  • Sea salt and freshly ground
  • black pepper
  • 60g pitted black olives, such as kalamata
  • ½ bunch of coriander, optional

METHOD

Preheat the oven to 220 oC/fan 200 oC/gas mark 7.

Bring a large pan of salted water to the boil. Place the potatoes in the pan and boil for 15 minutes, or until almost cooked through. Drain and leave them to steam dry in the hot pan. Transfer to a roasting tray and carefully crush the potatoes, either with the heel of your hand or with the back of spoon or a fish slice.

Crush the coriander seeds using a pestle and mortar (these don’t have to be too fine) and sprinkle over the potatoes with a few tablespoons of olive oil, the juice of the lemon and a good amount of seasoning.

Tear in the olives, toss to combine, then roast for 20–25 minutes, until golden and crisp. When the potatoes are ready, roughly chop the coriander leaves, if you like, then scatter and serve.

About the book: Nitisima features vegan recipes from the Mediterranean, Middle East and Eastern Europe and is Georgina Hayden’s third cookbook.
Published by Bloomsbury.

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