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Patates Antinahtes (Cypriot Baby Potatoes)

Patates Antinahtes (Cypriot Baby Potatoes)

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Patates Antinahtes is a Cypriot side dish, made with whole baby potatoes with the skin on, which are fried and then cooked in red dry wine, flavoured with coriander seeds and cumin.

Smashing the potatoes with a dowel image

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.

fried baby potatoes image

What ingredients are needed

  • Potatoes
  • Extra virgin olive oil
  • Red dry wine
  • Salt, pepper, coriander and cumin

How to make Patates Antinahtes

These baby potatoes are scrubbed and washed very well and then they are cracked. To crack them you can use a mullet, a stone or a dowel.

Then they are fried in olive oil.  T

They are then removed from the saucepan and after leaving a few tablespoons of olive oil in the pan they are put back again and seasoned with salt, pepper, crushed coriander seeds and cumin. 

Finally red dry wine is added as well as some water and are regularly tossed, until the potatoes are cooked and become soft.

cooked baby potatoes with wine and coriander image

This dish may be a vegan 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!

patates antinahtes image

Patates Antinahtes

Yield: 5
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour

Patates Antinahtes is a Cypriot side dish, made with whole baby potatoes with the skin on, which are fried and then cooked in red dry wine, flavoured with coriander seeds and cumin.

Ingredients

  • 2 kilos (4.40 lbs) baby potatoes
  • 1 tablespoon crashed coriander seeds
  • 1 cup red dry wine
  • Olive oil
  • Salt
  • Freshly ground black pepper
  • 1/2 tsp cumin (optional)

Instructions

  1. Wash the potatoes well and then scrub them with a sponge.
  2. 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).
  3. In a large skillet add about 2 cm olive oil and fry them, turning them occasionally until they have a nice colour.
  4. Remove them into a saucepan adding about four or five tablespoons of hot oil from the frying pan, the crashed coriander seeds, salt, pepper, cumin and wine.
  5. 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.
Nutrition Information
Yield 5 Serving Size 1
Amount Per Serving Calories 132Total Fat 3gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 2gCholesterol 0mgSodium 124mgCarbohydrates 17gFiber 2gSugar 1gProtein 2g

"These values are automatically calculated and offered for guidance only. Their accuracy is not guaranteed."

Did you make this recipe?

Tried this recipe? Tag me @ivyliac and use the hashtag #kopiaste!

Kopiaste and Kali Orexi,

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Pierre

Wednesday 22nd of April 2015

Nice recipe, i like the spices used in the meal, easy and quick to cook it,in addition it looks so delicious, i ll try definitely to try it. Thank you for sharing with us this post.

Núria

Tuesday 22nd of April 2008

Great way to cook your potatoes! Since I love potatoes like Val does, I may try to do them your way :D

Ginny

Tuesday 22nd of April 2008

Thank you for participating! I love your dish! :)

Rosie

Monday 21st of April 2008

WOW delicious Ivy!! My favourite veg is potatoes and just love this!!

Rosie x

Ivy

Sunday 20th of April 2008

I love tabbouleh. I am coming over for dinner tonight.

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