You can now read 5 articles in a month for free on BostonGlobe.com. Read as much as you want anywhere and anytime for just 99¢.

Recipe for lemon-coriander roast potato wedges

Serves 4 with leftovers

8large (3 pounds) Yukon Gold or other yellow potatoes, cut into thick wedges
3tablespoons olive oil
3tablespoons lemon juice
1tablespoon coriander seeds, coarsely crushed
Salt and pepper, to taste
½cup chicken stock

1. Set the oven at 375 degrees.

2. In a baking dish, toss the potatoes with the oil, lemon juice, coriander, salt, and pepper. Spread potatoes evenly and add the stock. Bake for 1 hour, or until the potatoes are tender, turning several times. Set aside 4 cups for the casserole. Sally Pasley Vargas

Loading comments...
Want each day's news headlines delivered fresh to your
inbox every morning? Just connect with us
in one of the following ways:
or
Please enter a valid email
BostonGlobe.com will never post anything without asking.
Privacy Policy
Subscriber Log In

You have reached the limit of 5 free articles in a month

Stay informed with unlimited access to Boston’s trusted news source.

  • High-quality journalism from the region’s largest newsroom
  • Convenient access across all of your devices
  • Today’s Headlines daily newsletter
  • Subscriber-only access to exclusive offers, events, contests, eBooks, and more
  • Less than 25¢ a week
Marketing image of BostonGlobe.com
Marketing image of BostonGlobe.com