I got this recipe from the Food and Drink Magazine. It was quick to make and just great!
3 lbs mini yellow potatoes
2 tbsp whole coriander seeds
1/4 cup light olive oil
10 cloves garlic, flattened with side of a knife, peeled
1 cup green olives, sliced
1/4 cup fresh lemon juice
Flaky Sea Salt to taste
- In a large pot, add potatoes and enough water to cover. Bring to a boil. Reduce heat to simmer. Cook until potatoes are fork tender; 6 to 7 minutes. Drain and transfer to a baking sheet. When potatoes are cool enough to handle, cut in half lengthwise.
- Place coriander in mortar and press with pestle to crack. You can also place it between two pieces of parchment and press down with bottom of heavy skillet.
- In a large saute pan, heat oil over medium heat. Add garlic. Cook until soft and translucent. 3 to 4 minutes. Transfer garlic with a slotted spoon to a small plate. Set aside.
- Add potatoes to hot oil. Cook, turning occasionally, 5 minutes. Add cracked coriander, garlic, olives and lemon zest. Cook, stirring occasionally, until potatoes are crisp and golden about 5 minutes more.
- Remove from heat and stir in lemon juice and slat
Serves 6
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