Cooking the potatoes in lots of lemon juice and good olive oil makes for the kind of potatoes people dream about, really. Add lots of cracked coriander seeds, as well as herbs (of course) and spring onions, and you’re on track for the finest potatoes ever cooked. Gilding the lily? Never. Spoon on some tzatziki and add a blizzard of snowy feta. Top 10 potato dishes of all time.

Serves 4

Ingredients

For the potatoes:

800g small, waxy new potatoes (such as Charlotte), halved
zest and juice of 2 unwaxed lemons
4 tbsp good olive oil
3 cloves of garlic, roughly chopped
2 tsp dried oregano
1 tbsp coriander seeds, roughly cracked
½ small bunch of dill, finely chopped
small bunch of flat-leaf parsley, leaves roughly chopped
½ bunch of spring onions, thinly sliced
salt and freshly ground black pepper
150g feta cheese, crumbled, to serve

For the tzatziki:

½ cucumber, peeled, deseeded and coarsely grated
300ml plain or Greek yogurt
juice of ½ lemon
½ clove of garlic, crushed
salt and freshly ground black pepper

Method

Preheat the oven to 200°C/180°C fan/400°F/Gas Mark 6. Place the potatoes in a single layer in a baking dish.

Pour over the lemon juice, olive oil and 80ml of cold water. Stir in the garlic, oregano and coriander seeds, then season to taste with salt and pepper and toss together well to coat.

Cover the dish with foil and bake for 25 minutes, then remove the foil carefully and gently turn the potatoes over in the dish. Return to the oven uncovered and cook for a further 10–15 minutes, until tender and cooked through.

While the potatoes are cooking, squeeze as much moisture from the grated cucumber as possible. Mix it in a bowl with the yogurt, lemon juice and garlic, seasoning with salt and pepper to taste. Set aside.

Remove the potatoes from the oven and stir through the dill, parsley and spring onions and check the seasoning.

To serve, pile the warm potatoes onto a serving plate, scraping up all the pan juices, herbs and coriander seeds, then spoon over the tzatziki and add the crumbled feta to serve.

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