Patates Antinaktes (Cypriot Potatoes & Wine)
Recipe: #18866
May 06, 2015
Categories: Side Dishes, Potatoes, Greek, Passover, Sunday Dinner, Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegetarian, Wine, Vegetarian Dinner, more
"From Cyprus. Adapted from The Food of The Greek Islands."
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (519 g)
- Calories 426.3
- Total Fat - 18.4 g
- Saturated Fat - 2.6 g
- Cholesterol - 0 mg
- Sodium - 68.1 mg
- Total Carbohydrate - 54.6 g
- Dietary Fiber - 8.7 g
- Sugars - 3.9 g
- Protein - 5.9 g
- Calcium - 49.4 mg
- Iron - 2.8 mg
- Vitamin C - 32.1 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Soak potatoes in water for 10-15 minutes.
Step 2
Scrub well to clean and remove most of the skin.
Step 3
Dry well.
Step 4
Heat oil in a large skillet with a lid.
Step 5
Add as many potatoes as will make a single layer without crowding.
Step 6
Cover and cook over medium heat for 10 minutes.
Step 7
Turn potatoes.
Step 8
Cover and cook for 6 minutes more.
Step 9
Remove potatoes from pan with slotted spoon.
Step 10
Cook remaining potatoes the same way.
Step 11
Set skillet aside.
Step 12
On a cutting board, press each potato with a spatula or the side of a large knife just until it cracks.
Step 13
Return all potatoes to skillet.
Step 14
Set skillet over high heat and add coriander seeds and salt.
Step 15
When potatoes begin to sizzle, CAREFULLY add the wine.
Step 16
Cover, reduce heat to medium, and cook for 2-3 minutes more.
Step 17
Toss or stir well.
Step 18
Reduce heat to low, cover and simmer for 12 minutes, or until potatoes are cooked through.
Step 19
Add cilantro and pepper and serve.
Tips
No special items needed.
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