Patates antinahtes: Cypriot cracked coriander potatoes
Units
Temperature
Servings
Ingredients
- 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
Method
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.