Hassan’s Cracked Potatoes with Coriander (aka Cilantro) Allotment gardens, patches for community vegetable-growing and green space, started sprouting up in London more than 100 years ago as country people started pouring into the capital in droves. To this day, they offer largely working class Londoners opportunity to supply their own healthy, sustainable produce, as well as a quiet, clean sanctuary in industrial areas. Hassan had a shed and a vegetable patch in one of the most iconic of the gardens, Manor Garden, which was recently bulldozed to make way for a path and landscaping for the 2010 Olympic Games. He and his friend Reg had a long-running tradition of sharing Sunday lunch in his garden shed. Often times, this fragrant potato dish was on the menu. From an excellent story by The Kitchen Sisters on NPR. Recipe is from Samantha and Samuel Clark, Moro East Cookbook. xx Nora 1 kilogram (2.2 pounds) small waxy or new potatoes such as Jersey Royal, Charlotte Anya or Ratte, scrubbed, skins on 1 heaped teaspoon fine sea salt 10 tablespoons (150 ml) olive oil 1 tablespoon coriander seeds, cracked in a mortar and pestle 1 glass of red wine Crack each potato slightly with a heavy object such as a metal cup, rolling pin or mallet. Toss with salt and let them stand for 5 minutes. Choose a large saucepan, wide enough to accommodate the potatoes in a single layer (i.e. about 12 inches), and place over a medium heat. Add the olive oil and, when it is just hot, the coriander seeds and potatoes. Stir well, cover with a tight-fitting lid and turn the heat to low. Cook for approximately 20-30 minutes, giving the pan a good shake every 5 minutes, until the potatoes are tender and partly browned (raise the heat towards the end of cooking, if necessary). Pour over the red wine and add a little black pepper, shake well again, then boil, uncovered, for a couple of minutes to get rid of the alcohol. Switch off the heat and let the potatoes sit for 5 minutes. To serve, scoop up the potatoes with a little of the flavorsome olive oil, red wine and coriander liquor, which you should spoon over them Serves 6
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Hassan’s Cracked Potatoes with Coriander (aka Cilantro)

Allotment gardens, patches for community vegetable-growing and green space, started sprouting up in London more than 100 years ago as country people started pouring into the capital in droves. To this day, they offer largely working class Londoners opportunity to supply their own healthy, sustainable produce, as well as a quiet, clean sanctuary in industrial areas.

Hassan had a shed and a vegetable patch in one of the most iconic of the gardens, Manor Garden, which was recently bulldozed to make way for a path and landscaping for the 2010 Olympic Games. He and his friend Reg had a long-running tradition of sharing Sunday lunch in his garden shed. Often times, this fragrant potato dish was on the menu.

From an excellent story by The Kitchen Sisters on NPR. Recipe is from Samantha and Samuel Clark, Moro East Cookbook.

xx Nora

  • 1 kilogram (2.2 pounds) small waxy or new potatoes such as Jersey Royal, Charlotte Anya or Ratte, scrubbed, skins on
  • 1 heaped teaspoon fine sea salt
  • 10 tablespoons (150 ml) olive oil
  • 1 tablespoon coriander seeds, cracked in a mortar and pestle
  • 1 glass of red wine

Crack each potato slightly with a heavy object such as a metal cup, rolling pin or mallet. Toss with salt and let them stand for 5 minutes. Choose a large saucepan, wide enough to accommodate the potatoes in a single layer (i.e. about 12 inches), and place over a medium heat. Add the olive oil and, when it is just hot, the coriander seeds and potatoes. Stir well, cover with a tight-fitting lid and turn the heat to low.

Cook for approximately 20-30 minutes, giving the pan a good shake every 5 minutes, until the potatoes are tender and partly browned (raise the heat towards the end of cooking, if necessary). Pour over the red wine and add a little black pepper, shake well again, then boil, uncovered, for a couple of minutes to get rid of the alcohol. Switch off the heat and let the potatoes sit for 5 minutes.

To serve, scoop up the potatoes with a little of the flavorsome olive oil, red wine and coriander liquor, which you should spoon over them

Serves 6

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