This is something I came upon by accident when I was asked to create an exciting potato dish for a private function at the Lanesborough. After browsing through a Spanish cookbook a friend had sent me the night before, this was the result.
Heat the olive oil in a wide saucepan with a lid. Add the potatoes and sauté for 2-3 minutes without letting them colour. Add the garlic and cook for a minute longer, then stir in the tomato purée, coriander seeds, paprika and saffron. Add a little salt, then pour on the boiling stock, cover and simmer for 30 minutes, until the potatoes are tender. Raise the heat and boil until the liquid has reduced to a thick sauce, turning the potatoes occasionally. Sprinkle with the coriander and serve hot. It can also be served cold as a first course or salad.
© 1999 Paul Gayler. All rights reserved.