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1
Preheat the oven to 220u00b0C/gas mark 7 (392u00b0F).
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2
Peel the potatoes, cut them into 2.5cm/1in slices, then quarter each slice (halving the smaller end slices) and toss them into a large shallow roasting tin.
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3
Tip the jars of peppers - they are normally in quite small strips, snip them with scissors if they're not - oil and all over the potatoes. Add the coriander seeds and toss to combine before baking in the oven for 1 hour, by which time the potatoes will be soft on the inside and their outside golden, but not crisp, except at the corners.
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4
Using a slotted spatula or slotted spoon (let the excess oil drip back into the pan), transfer the potatoes to a large warmed bowl and either serve immediately, or let them stand for 15 minutes, or up to 45 minutes, as they are also excellent warm rather than hot.
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5
MAKE AHEAD NOTE: Peel and slice potatoes, submerge in a bowl of cold water, then cover and refrigerate for up to 1 day. Drain and pat dry before using.
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6
STORE NOTE: Cool leftovers, then cover and refrigerate as quickly as possible. Will keep in fridge for up to 5 days. Reheat on a baking sheet in a 200u00b0C/gas mark 6 oven for about 20 minutes (timing will depend on quantity).
