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.
The recipe is included in my cookbook Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!