Page title and description

Stoved potatoes with garlic and coriander
Ingredients
- 450g new potatoes or waxier man-crop potatoes (e.g. Cara)
- 1 garlic bulb
- 3 tbsp olive oil
- 2 tbsp fresh coriander, chopped
- salt and pepper
Method
Prep time:
5 min
PT5M
Cooking time:
40 min
PT40M
-
Step 1
If the potatoes are very small, leave them as they are. If medium-sized, cut in half or quarters - all the chunks should be about the same size so that they cook evenly. If using main-crop potatoes peel, but leave whole. -
Step 2
Put the potatoes and garlic into a heavy frying-pan in a single layer. Don't try to force them in too tightly because you have to be able to turn them. If you've got a few bits too many then leave them out. -
Step 3
Season with salt and pepper then add 6 tablespoons of water. Drizzle over the olive oil. -
Step 4
Cook, covered, over a low heat for 40 minutes, shaking the pan and stirring occasionally until potatoes and garlic are very tender and patched with brown. -
Step 5
By then the water should have been absorbed. If not, uncover the pan and boil it off. Once they are done, sprinkle over the coriander and serve.