World Cuisine

Roasted Coriander and Preserved Lemon Potatoes

cook 30 mins
  • 3 tablespoons ghee or butter
  • 4 tablespoons finely chopped coriander, plus extra to garnish
  • finely sliced rind of 1 preserved lemon (see page 68)
  • 1 kg (2 1/4 lb) potatoes, peeled and finely sliced
  • salt and pepper
  • Melt the ghee or butter in a small saucepan and stir in the coriander and preserved lemon rind. Place the potatoes in a large bowl and pour over the melted mixture and toss the potatoes well to coat.
  • Spread the coated potatoes in an ovenproof dish, season and cover with foil. Place in a preheated oven, 200°C (400°F), Gas Mark 6, for 15 minutes. Remove the foil and return to the oven for a further 10 minutes until tender and lightly browned. Garnish with extra coriander and serve with roasted or grilled meat, poultry or fish.
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