A simple twist on a roast potato dish that I picked up in Cyprus.
- At least 1 large potato per person, chopped into wedges
- 2 medium onions, chopped into quarters
- 2 large tomatoes, thickly sliced, or a small punnet of whole baby tomatoes
- 500ml olive oil (yes I know that’s crazy talk, but it makes all the difference)
- 1 whole bulb of garlic
- 2 tsp, coarsely crushed coriander seeds
- 1 large lemon
- Salt and freshly ground black pepper to taste
Add the potatoes, onion and tomatoes to a suitable roasting dish. Peel half the garlic bulb and chop it fine with a little olive oil and salt. Break the rest of the bulb apart, but keep the cloves in their skins. Scatter the chopped and remaining whole garlic cloves over the potatoes. Sprinkle with the coriander seeds, salt and pepper. Now squeeze the juice from the large lemon over the top of everything and, finally, add the olive oil. Don’t be afraid to add all of the oil, or until the dish is about 2/3 full of liquid. If you need to add more liquid to bring the level up, a little tap water is fine.
Cooking time varies depending on the volume, but with the potatoes cut into wedges it shouldn’t take more than 1 hour at 220 degrees Celsius. Keep an eye on it and don’t let the exposed tomatoes and onions burn. After about half an hour you can take it out and give everything a good mix to allow the top layers a chance to cook in the oil.
For a full meal in its own right, add some chicken pieces (thighs and drumsticks are best) along with everything else at the start and cook for a little longer at 200 degrees Celsius.