Patates antinahtes: Cypriot cracked coriander potatoes
Small potatoes cracked open, fried until crisp, and tossed with crushed coriander seed and red wine.
Prep20 min
Cook45 min
Rest5 min
Servings6
Adapted for the home kitchen from documented Cypriot recipe references
Ingredients
Written for a 28 cm pan
Units
Temperature
Servings
- 1 1/6 kg small waxy potatoes, scrubbed rounded
- 250 ml neutral oil, for shallow frying, about 5 mm deep in a 28 cm pan rounded
- 18 g coriander seeds, coarsely crushed rounded
- 150 ml dry red wine rounded
- 8 g fine salt rounded
- 2 g black pepper rounded
Dietary labels are a guide, not a guarantee. If you have an allergy, read the ingredients yourself.
Method
- Crack each potato once with a mallet or heavy pan so the skin splits but the potato stays intact. Pat very dry.
- Heat the oil to 170°C in a wide heavy pan, about 5 mm deep. Fry potatoes in batches for 15 to 20 minutes, turning, until crisp and tender. Drain most oil.
- Return all potatoes to the pan, add coriander, salt, and pepper, and toss over medium heat for 1 minute.
- Add wine carefully, cover immediately, and shake the pan vigorously, the antinahtes technique.
- Uncover and cook 5 to 8 minutes until wine has reduced to a glossy coating. Rest 5 minutes before serving.
Notes
- Cracking exposes fluffy edges that absorb wine and coriander.
- Use a lid and keep your face back when wine hits the hot pan.
Sources consulted
Good with
- Greek salad with sardines
- Koupépia: Cypriot stuffed vine leaves
- Sheftaliés: Cypriot parsley and onion sausages
- Ttavas Lefkaritikos: Cypriot slow-baked lamb and rice
Sources consulted
From Christoph Mayer