LCBO Food & Drink Holiday 2022

SIDE NOTES

Crispy Potatoes with Olives, Lemon & Coriander

When potatoes are cool enough to handle, cut in half lengthwise.

This quick Cypriot dish brings punchy flavours to roast potatoes: garlic, olives and cracked coriander seeds, which lend a citrusy note. A splash of lemon juice and its zest brighten the dish and cut through the starch. 3 lbs (1.36 kg) mini yellow potatoes 2 tbsp (30 mL) whole coriander seeds

4. 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.

1 cup (250 mL) pitted large green olives, halved 1 lemon, zest removed in wide strips 1/4 cup (60 mL) fresh lemon juice Maldon salt or other flaky sea salt to taste

2. 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. 3. In a large sauté 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.

5. Remove from heat and stir in lemon juice and salt.

1. 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.

Serves 6

1/4 cup (60 mL) light olive oil 10 cloves garlic, flattened with side of knife, peeled

56 FOOD & DRINK HOLIDAY 2022