Sides
Patates Antinahtes (Cypriot Coriander Roast Potatoes)
Ingredients
- - Potatoes, peeled and quartered — 800 g (1.75 lb)
- - Coriander seeds, crushed — 1 tbsp
- - Dry red wine — 80 ml (1/3 cup)
- - Olive oil — 4 tbsp
- - Salt — 1 tsp
- - Black pepper — 1/4 tsp
Method
- Preheat oven to 200°C (390°F).
- Toss potatoes in a bowl with olive oil, crushed coriander seeds, salt and pepper.
- Spread potatoes in a single layer on a roasting tray.
- Roast for 25 minutes, then pour the red wine evenly over the potatoes.
- Continue roasting for a further 20-25 minutes, turning once, until golden and tender with the wine mostly absorbed.
Introduction: These potatoes, cooked with crushed coriander seed and red wine, share their signature spice with afelia
and are often roasted alongside meat dishes to soak up pan juices, making them one of the most
requested sides at Cypriot family gatherings.
Cultural Background: These potatoes, cooked with crushed coriander seed and red wine, share their signature spice with afelia
and are often roasted alongside meat dishes to soak up pan juices, making them one of the most
requested sides at Cypriot family gatherings.
Variations: Vegetarian. Naturally vegan as traditionally prepared.
Storage: Refrigerate up to 3 days in an airtight container.
Reheating: Reheat in a 190°C (375°F) oven for 10-12 minutes to restore crispness; avoid microwaving.
Nutrition: Per serving: ~220 kcal, 4g protein, 9g fat, 30g carbohydrate.
FAQs
Q: Can I make this alcohol-free?
A: Diluted red grape juice with a splash of vinegar can approximate the flavour, though it will taste noticeably different.
Q: Is this dish vegan?
A: Yes, naturally vegan.