Potatoes à la Greque

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The Potato Year: 300 Classic Recipes

The Potato Year

By Lucy Madden

Published 2015

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An Bord Glas, now Bord Bia, provided this recipe to which I have added fresh coriander leaves. Coriander does not respond very well, for me at any rate, to the Irish climate, but it does make an attempt at growing and the leaves are even more precious because of their scarcity.


  • 2 lb (900 g) potatoes
  • ½ pint (275 ml) dry white wine
  • ½ pint (275 ml) water
  • 4 tablespoons olive oil
  • Juice of 1 lemon
  • 2 garlic cloves
  • 2 tablespoons coriander seeds
  • Sprig of thyme
  • 1 teaspoon black peppercorns
  • Chopped coriander leaves


Clean the potatoes and boil or steam until just tender. While they are cooking, put all the other ingredients except the coriander leaves into a pan and simmer for 15 minutes.

Cut the potatoes into pieces if they are not very small and put them into a bowl. Pour over the dressing while both are still hot. Leave to cool and serve, sprinkling with the coriander leaves.

‘The poor live on potatoes and milk, it is their regular diet, very little oat bread being used, and no flesh meat at all except on Easter Sunday and Christmas Day. Their potatoes last them through the year; all winter long, only potatoes and salt.’

The agriculturalist Arthur Young, writing in the 1770s.

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