Patates Antinaktes (Tossed New Potatoes) is a traditional Cypriot recipe for a classic stater or hot mezze of potatoes that are crushed, fried in oil and then finished in red wine with coriander seeds. The full recipe is presented here and I hope you enjoy this classic Cypriot version of: Tossed New Potatoes (Patates Antinaktes).
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This is a classic mezze from the island of Cyprus that is traditionally served as zesti mezedhes (hot meze) dishes, typically to accompany drinks. It can be found in bars and tavernas all over the island. The name of this dish comes from the Cypriot word antinasso, literally meaning 'to toss'.
Ingredients:
1kg small new (spring) potatoes
250ml corn oil
120ml dry red wine
4 tbsp crushed coriander seeds
salt and freshly-ground black pepper, to taste
Method:
Scrub and dry the potatoes. Hit each one with a mallet to break them up slightly.
Heat the oil in a large pan and when hot add the potatoes and fry in a covered pan until they turn a reddish brown, stirring very frequently by shaking the pan.
When the potatoes are brown drain off most of the oil. Heat the wine in a separate pan and add to the potatoes along with the salt, black pepper and coriander seeds.
Reduce to a simmer and cook the potatoes gently with the lid on for between 15 and 20 minutes, or until cooked through.
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