Patates Antinaktes (Cypriot Potatoes and Wine) |
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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 6 |
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From Cyprus. Adapted from The Food of The Greek Islands. Ingredients:
3 lbs waxy new potatoes |
water |
1/3 cup olive oil |
1 tablespoon coriander seed, coarsely crushed |
salt |
2/3 cup sweet red wine |
2/3 cup dry rose wine (or dry white wine) |
3 tablespoons chopped cilantro (or parsley) |
black pepper |
Directions:
1. Soak potatoes in water for 10-15 minutes.
2. Scrub well to clean and remove most of the skin.
3. Dry well.
4. Heat oil in a large skillet with a lid.
5. Add as many potatoes as will make a single layer without crowding.
6. Cover and cook over medium heat for 10 minutes.
7. Turn potatoes.
8. Cover and cook for 6 minutes more.
9. Remove potatoes from pan with slotted spoon.
10. Cook remaining potatoes the same way.
11. Set skillet aside.
12. On a cutting board, press each potato with a spatula or the side of a large knife just until it cracks.
13. Return all potatoes to skillet.
14. Set skillet over high heat and add coriander seeds and salt.
15. When potatoes begin to sizzle, CAREFULLY add the wine.
16. Cover, reduce heat to medium, and cook for 2-3 minutes more.
17. Toss or stir well.
18. Reduce heat to low, cover and simmer for 12 minutes, or until potatoes are cooked through.
19. Add cilantro and pepper and serve.
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