Patates Antinahtes means “Tossed Potatoes”. They have taken their name from the way they are cooked, as they are tossed in the sauce pan to be coated with the spices until they absorb the wine.
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.
Patates Antinahtes (traditional Cypriot recipe) - (Baby Potatoes cooked in red wine)
Preparation time: 30 minutes
Cooking time: 30 minutes
- 2 kilos (4.40 lbs) baby potatoes
- 1 tablespoon crashed coriander seeds
- 1 cup red dry wine
- Olive oil
- Freshly ground black pepper
- Wash the potatoes well and then scrub them with a sponge.
- Ηit them with a mallet or a stone or pestle so that they crack. (By breaking them they are cooked right through are absorb all the flavours).
- In a large skillet add about 2 cm olive oil and fry them, turning them occasionally until they have a nice colour.
- Remove them into a saucepan adding about four or five tablespoons of hot oil from the frying pan, the crashed coriander seeds, salt, pepper and wine.
- Place lid on the pan and toss every now and then for five minutes until the potatoes have become soft inside and absorb the aromas of the coriander seeds and wine.
This dish may be a vegetarian meal on itself served with a salad or served as a side dish with roasted or grilled meat.
This is one of the many Cypriot recipes which are included in my cookbook Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!
Kopiaste and Kali Orexi,