Baked potato with coriander seed and black olives

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Recipe by Damaris Beems Course: Side dishCuisine: Arabic, Medittarenean
Servings

4

Preparation

5

minutes
Cooking time

1

hour 
Total time

1

hour 

5

minutes

So I’m not a potato eater at all. Not interesting. Needless filling of the stomach. That kind of thoughts. But prepared this way, I keep relishing it. One baked potato left on a dish on the counter. And it’s gone soon. In my mouth. Make this recipe with good firm jacket potatoes, they are the best.

Ingredients

  • 2 large jacked potatoes

  • 150 gram black olives

  • 2 table spoon coriander seeds

  • olive oil

  • salt and pepper

Cooking time

  • Preheat the oven at 200 degrees.
    Cut the jacket potatoes in half lengthwise. Place them open side up in a baking dish. Grind the coriander seed fine in a food processor or coffee grinder or in a mortar. Pour the olive oil into a bowl. Add the coriander seeds, salt and pepper and mix well. Then pour it over the potatoes.
    Take the olives from the jar/can and squeeze them open. Spread them over the potatoes.
    Place the dish in the oven and take it out after an hour. Check occasionally whether the potatoes are already cooked or not going too hard.

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