Crispy Potatoes with Olives, Lemon and Coriander

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