Traditional dishes of Cyprus 17 Patátes Antinachtés (Smashed Potatoes) INGREDIENTS • 1 kg baby potatoes, unpeeled • Sunflower or olive oil — enough to cover the potatoes for frying (about 500–700 ml, depending on pot size) • 2 Tbsp coriander seeds, lightly crushed • 200 ml dry red wine • Sea salt, to taste • Freshly ground black pepper, to taste METHOD 1. Wash the potatoes, drain, and smash them gently by applying pressure with something heavy (e.g., the bottom of a glass or a pestle). 2. Heat the oil in a deep pot and add the potatoes. 3. Cook slowly over low heat until tender inside and crisp outside (20–25 minutes). 4. Transfer the potatoes to another pan (to remove most of the oil) and add the crushed coriander seeds and red wine. 5. Cook until the wine reduces into a light sauce (5–7 minutes). 6. Continue cooking for 2–3 minutes, shaking the pan occasionally to coat the potatoes. 7. Season with salt and pepper. Serve hot. Tips • This is a classic mezé dish in Cyprus, often served with olives, pickles, and village bread. • For an extra rustic flavour, use Cypriot red dry wine. • Works beautifully as a side with grilled fish, halloumi, or souvláki. VEGAN
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