Patates Antinaxtes Recipe (Cypriot Potatoes In Red Wine)

If you’ve never tried patates antinaxtes before, get ready to fall in love with this traditional Cypriot smashed potato side dish! These crispy yet soft potatoes are lightly cracked, deep-fried, and then tossed with crushed coriander seeds and simmered in red wine for a rich, aromatic flavour that’s truly unique.

This great recipe will transport you straight to the island of Cyprus, making you feel like you're dining at one of its many amazing local restaurants.

If you’re looking for other authentic Cypriot side dishes, try my Cypriot meatballs or this traditional sheftalies recipe, both of which make fantastic sides as well.

Jump to:

• Why you will love this recipe
• Ingredients
• Frying with olive oil
• Preparation
• Step-by-step instructions
• Serving suggestions
• FAQ
• 📖 Recipe

Why you will love this recipe

• Crispy on the outside, soft on the inside: The perfect contrast of textures makes these Cypriot potatoes absolutely addictive.
• Simple ingredients, big flavour: Just baby potatoes, crushed coriander seeds, and red wine come together for a rich, aromatic dish—a little salt and pepper too, of course!
• A true taste of Cyprus: Smashed, shaken and simmered, these beauties are not your average potatoes. They have such an earthy taste that’s seriously unique.

Ingredients

Firstly, let’s take a closer look at what makes this dish special, and like always, see the recipe card below for exact amounts.

• Baby Potatoes: Use small, waxy potatoes, making sure they are as symmetrical in size as possible for easier frying. If you're lucky enough to have access to Cyprus potatoes, make sure to use them! They are grown on many family farms in Cyprus and have a beautifully creamy texture.
• Olive Oil: Frying in Greek olive oil gives such an amazing flavour and is an authentic frying technique used in Cyprus and Greece. To make the most of it, check out my tips below on how to reuse your oil safely and effectively for future frying.
• Coriander Seeds: This is the secret ingredient that gives patates antinaxtes their bold, aromatic flavours. By lightly crushing the seeds, you release their citrusy-earthy aroma, which enhances the dish and brings out the true essence of this Cypriot classic.
• Dry Red Wine: The final touch is the red wine, which deepens the flavour of the potatoes. For the best results, use a full-bodied wine, but if you don’t have one on hand, any dry red wine will do the job beautifully. If you prefer a lighter colour, you can use less wine.
• Salt & Black Pepper: A simple yet essential combination that enhances the natural flavours of the dish. As a final step, once the potatoes are fully cooked, be sure to give them a taste and adjust the seasoning if needed.

Frying with olive oil

Follow these tips to fry safely and ensure you can keep using your olive oil again and again for deep frying.

Safety first

Frying with hot oil requires care and attention, so take your time and always ensure you're staying as safe as possible. Here are a few key tips:

• Monitor the temperature: Keep the oil below 180°C by using a thermometer. Overheating can break down the oil and lead to smoking.
• Never leave unattended: Always stay close while frying. Hot oil can be unpredictable, so keep an eye on the temperature and the potatoes as they fry.
• Keep water away: Water and hot oil don’t mix! After washing your potatoes, make sure they are completely dry before frying. Even a small amount of moisture can cause dangerous splattering.

How to reuse olive oil for frying

Good quality olive oil isn't cheap, but that doesn't mean we can’t use it for deep frying. I always deep fry my potatoes at home in olive oil, and by following these steps, you can keep this oil for frying over and over again without wasting it.

• Keep it well below the smoking point: Never allow it to go over 180°C (356°F). Extra virgin olive oil has a smoking point of 190-210°C (374-410°F), so keeping it well below this extends its lifespan and preserves its quality.
• Use clean ingredients: Make sure your potatoes are washed and dried well to avoid any dirt getting into the oil.
• Avoid adding seasonings to the oil: Only fry plain potatoes in the oil, as salt, spices, and other seasonings can degrade it quickly. Always season your food after frying.
• Strain the oil after frying: Once you finish frying, allow the oil to cool completely, then strain it through a fine mesh strainer into an adequate container for storage.
• Choose the right storage container: I prefer using glass containers, but never pour hot oil into them. Let it cool to room temperature first.
• Store it properly: Keep the strained oil in a cool, dark place away from heat and sunlight to preserve its quality.

Preparation

• Wash and dry the potatoes thoroughly: Wash the potatoes well to remove any dirt or debris, then dry them completely before adding them to the hot oil.
• Crush the coriander seeds: Using a mortar and pestle, coarsely crush the coriander seeds to release their aromatic oils. Don’t grind them into powder, just break them up enough to enhance their flavour.
• Choose the right saucepan for frying: If you want to use less oil, use a small pan and fry the potatoes in batches, or use a large frying pan or pot to get them all done at once!
• Prepare a large pan for the final cooking: You will need a large pan with a lid to bring everything together. This is where you will combine the fried potatoes, crushed coriander, and red wine for the final simmering step.

Step-by-step instructions

Follow these simple instructions and use the images for extra assistance.

Crack/ smash the potatoes

1. Start by using a mortar and pestle or a kitchen mallet, lightly crack each potato to create small cracks without smashing them completely.
2. Place them on a plate to the side while you prepare the oil.

Heat the oil & fry

1. In a saucepan, heat enough olive oil for deep frying. Keep the temperature below 180°C (356°F) to prevent burning.
2. Fry the potatoes in small batches for 10-14 minutes, or until they turn golden brown and crispy.
3. Check if they are soft inside by piercing them with a small knife. Don't worry if you notice some dark brown spots because the skin is left on, this is completely normal and only adds character to the dish.
4. Once the potatoes are fried, transfer them to your large pan where you will finish cooking the dish and allow the flavours to come together.

Add the spices

1. Sprinkle in the crushed coriander seeds, salt, and black pepper, then give everything a good mix to ensure the potatoes are evenly coated with all the flavours.
2. Add your olive oil for cooking, or ladle some from the frying oil into the pan. Bring the heat to medium-high and let it cook for 1 minute, allowing the coriander to release its full aroma.

Simmer with red wine

1. Pour in the red wine, then cover the pan with a lid. If you prefer a less red finish, simply use less wine, but keep in mind that this will result in a milder flavour.
2. Carefully and gently, shake the pan a few times to to ensure the potatoes are evenly coated
3. Let them simmer for roughly 10 minutes in total, then remove the lid for the last 2 minutes to help any excess liquid evaporate.

Transfer, serve & enjoy

1. Remove the pan from the heat and transfer your beautifully cooked Cypriot potatoes to a serving dish.
2. Using a spoon, drizzle any leftover juices onto the potatoes.
3. Finally, serve them warm and enjoy every bite!

Serving suggestions

These potatoes are a family favourite of mine and the perfect side dish that I hope your whole family will love as well! Here are some of my favourite ways to serve them:

• As Part of a Cypriot Feast: Serve alongside pork afelia as your main dish and Cypriot pourgouri pilafi for a complete meal. This trio is a classic combination, often enjoyed in Cypriot homes and tavernas.
• With Roast Meats: These potatoes pair beautifully with Greek roast lamb, pork chops, or even Greek yogurt-marinated chicken. The coriander and red wine bring a deep, aromatic flavour that complements so many main varieties. They add a unique taste that balances well with Greek recipes that are often rich in lemon juice, making them a great contrast to classic Mediterranean flavours.
• Topped with Feta & Fresh Herbs: Crumble feta cheese over the top and sprinkle with fresh parsley or mint for an extra layer of flavour.
• As Part of a Meze Spread: Serve these alongside Greek lemon potatoes or crispy roast potatoes for extra variety. If you prefer, pair them with Greek pilafi or Greek lemon rice instead of Cypriot pourgouri for a different twist.
• With Fresh Salads: Pair with a traditional Greek salad or a simple maroulosalata (Greek lettuce salad) for a refreshing contrast.

FAQ

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