Co­conut oil and co­rian­der roast pota­toes

The Herald on Sunday - Sunday Herald Life - - Food + Drink -


1kg Maris Piper pota­toes, washed, peeled, and cut into quar­ters

3-4 tbsp or­ganic vir­gin co­conut oil 1 tsp sea salt or Hi­malayan pink salt A grind­ing of pep­per

2 tsp freshly dry-roasted co­rian­der seeds, ground in mor­tar and pes­tle 1 tbsp chopped co­rian­der leaves


1. Pre­heat the oven to 200C, 400F, gas mark 6.

2. Place pre­pared pota­toes in a saucepan of boil­ing wa­ter (with a lit­tle salt), un­til the outer edge is fluffy.

3. Drain the pota­toes then give them a shake in the pan, to rough up the edges a lit­tle. Pour over melted co­conut oil. Give an­other shake to coat the pota­toes and tip into a large roast­ing tin.

4. Add salt, pep­per and co­rian­der seeds and toss again.

5. Roast for 50-60 min­utes, check and turn, then leave to cook un­til golden and crunchy. 6. Gar­nish with co­rian­der leaves.

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