Serves 6-8
A modern version of roast potatoes, the chilli and coriander seeds lift the flavour of the lovely, waxy charlotte potatoes.
Olive oil or goose fat
1 tbsp coriander seeds
1/2-1 tbsp dried chilli flakes, according to taste
Sea salt and freshly ground black pepper
20-25 large charlotte potatoes, peeled
1 Place a large roasting tin into the oven with a generous layer of oil and heat to 200C/Gas 6. Crush the coriander seeds
in a pestle and mortar with a large pinch of salt. Stir in the chopped chilli and black pepper.
2 Remove the hot roasting tin from the oven and add the potatoes. Sprinkle over the chilli and spice mix and toss until the potatoes are evenly coated with the oil and seasoning. Drizzle over more oil if the potatoes are not well coated. Bake for 50-60 minutes, tossing frequently, until the potatoes are cooked through and the skin is golden-brown and crisp. To test, you should be able to insert a knife easily into the centre of the potatoes. Serve warm.