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This is another Cypriot recipe which is translated “Tossed Potatoes”. They have taken this name from the way they are cooked.
These potatoes are washed very well and then they are cracked and deep fried in olive oil. They are removed from the sauce pan and after leaving about 1/2 cup oil in the pan they are put back again and seasoned with salt and pepper. Crashed coriander seeds are added and they are cooked with red dry wine and a little water until the potatoes are soft.
This dish may be a vegetarian meal on itself served with a salad or served as a side dish with roasted or grilled meat.
I love reading about your Cyprian recipes Ivy. Potatoes can be boring a lot of the time but the crushed coriander seeds is a real winner here for me. This is definitely something I want to make for a big dinner party.
Delicious! I’m in love with coriander, I didn’t know it showed up in Greek food.
Corrander and red wine are a combination in several Cypriot dishes.
I see, thanks for the info. I love learning new stuff, especially Greek stuff.
You know my love of potatoes sis. I could eat these every day. They would go well with the tabbouleh and chicken I made today:D
I love tabbouleh. I am coming over for dinner tonight.
WOW delicious Ivy!! My favourite veg is potatoes and just love this!!
Rosie x
Thank you for participating! I love your dish!
Great way to cook your potatoes! Since I love potatoes like Val does, I may try to do them your way
[...] Patates antinahtes [...]
[...] Patates Antinahtes (whole potatoes with red wine) [...]
[...] Patates antinahtes. This is a side dish using baby potatoes with the skin. The potatoes are cracked in order to absorb flavour and are seasoned with salt, pepper and lots of coriander. Then they are cooked in red wine. You can see the original recipe here. [...]