Cooking time

• Cut the peeled potatoes into small cubes of 1 x 1 cm. Put them in a baking dish.
  Cut the tomatoes into quarters and place them between the potatoes.
  Cut the red peppers into rings and spoon through the potatoes.
  Grind the coriander seeds in a mortar or spice grinder and add it together with the cumin seeds to the potatoes and stir together.
  Place the garlic cloves between the potatoes.
  Add salt and pepper and pour over with 100 ml of olive oil.
  Put the dish in the oven at 200 degrees and bake the potatoes for 45 minutes. Stir halfway through.
  
• Finely chop the mint leaves.
  Scrape off the zest from the limes and squeeze out the juice. Merge.
  
• Remove the dish from the oven. Mix the mint leaves into the potatoes and pour the bowl over the lime juice and zest.