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Middle Eastern potatoes with coriander recipe

Middle Eastern potatoes with coriander recipe

20 ratings

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  • Serves 4
  • 10mins to prepare and 20mins to cook
  • 215 calories / serving
  • Healthy


  • 500g (1lb) King Edward potatoes, peeled and chopped into 2cm (1in) cubes
  • 3 tbsp olive oil
  • 1 onion, finely sliced
  • 1tsp ground coriander
  • 1 tsp ground cumin
  • ½tsp turmeric
  • ½tsp cayenne pepper, plus extra to garnish
  • 2 garlic cloves, chopped
  • ½ lemon, juiced
  • 3tbsp chopped coriander
  • 4tbsp natural yogurt
If you haven't got any King Edwards, try using Maris Piper potatoes

Each serving contains

  • Energy

  • Fat

    10g 14%
  • Saturates

    2g 10%
  • Sugars

    6g 7%
  • Salt

    0.1g 0%

of the reference intake
Carbohydrate 27.7g Protein 5.7g Fibre 3g


  1. Cook the potatoes in a pan of boiling salted water for 7-8 minutes or until just tender, drain and leave to cool slightly. 
  2. Meanwhile, heat the olive oil in a large pan, then add the onion and fry for 2-3 minutes, until softened. Add the potatoes, ground coriander, cumin, turmeric, cayenne pepper and season well. Cook over a medium heat for 10 minutes, turning occasionally until crispy and golden. 
  3. Add the garlic and cook for 1-2 minutes, then spoon over the lemon juice and toss with the coriander. Serve the potatoes with the yogurt, garnished with a little cayenne pepper.
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