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Crushed coriander, olive & feta potatoes

Crushed coriander, olive & feta potatoes

By Lucas Bose
5’ Prep time
40’ Cook time
45’ Total time
265 Calories
4 Serving

Summary

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.
Lucas Bose 0 Followers

Step by Step

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Step 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.
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Step 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.

Ingredient

  • Lemon
    Lemon
    0.5
  • Olive oil
    Olive oil
    2 tbsp
  • Feta
    Feta
    80 grams
  • Coriander seeds
    Coriander seeds
    2 tsp
  • Jersey royals
    Jersey royals
    750 grams
  • Pitted black olives
    Pitted black olives
    60 grams
  • Fresh coriander
    Fresh coriander
    28 grams

Nutrition Facts

View nutrition facts
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