Sautéed Comber Early potatoes with coriander and City Cheese goats cheese

This recipe was demonstrated at the Comber Earlies Potato Festival on Saturday 17th June by Lucas Hollweg, self taught cook and author of ‘Good things to Eat’. Photograph by Tara Fisher

Difficulty easy
Preparation Time 10
Cooking Time 20
Servings 4
Main Ingredients
  • 750g cleaned Comber Earlies
  • 1 Bay leaf
  • 100g bunch of fresh coriander
  • ½ tsp ground cumin
  • Juice of ½ lemon
  • 4 garlic cloves (crushed)
  • 8 tbsp Broighter gold rapeseed oil
  • ½ tsp sweet smoked paprika (plus extra for sprinkling)
  • 150g City cheese goats cheese

Main Instructions
  1. Boil the potatoes with a bay leaf in boiling water for 15-20 minutes until tender in the centre, drain well and once cool halve lengthways
  2. Keep back a few coriander leaves for serving, put the remaining coriander, leaves and stems in a food processor (trim the ends first). Add the remaining cumin, lemon juice, ½ the garlic and 2-3 tbsp of water, and blend.
  3. Gradually whizz 5 tbsp of oil into the mixture and season well with salt and pepper
  4. Heat the remaining 3 tbsp of oil in a large frying pan and cook the potatoes with the remaining garlic
  5. Cook, turning occasionally untiluntil golden and season with salt
  6. Toss the paprika through the potatoes and cook for a further minute
  7. Dot the potatoes with a few chunks of goats cheese
  8. Splash with the sauce, add a pinch of paprika and scatter with a few coriander leaves before serving
Allergy Advice
This recipe may include:
  • Milk
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