Patates Antinaxtes Recipe (Cypriot Potatoes In Red Wine)
Patates antinaxtes are a traditional Cypriot smashed potato side dish, cooked with coriander and wine, creating a unique, beautiful flavour!
Ingredients
- 1 kg Baby potatoes washed and dried
- Olive oil (for deep frying) see notes
- 1 tablespoon Coriander seeds coarsely crushed
- 150 ml Dry red wine
- 1 teaspoon Salt
- ½ teaspoon Black pepper
- ¼ cup Olive oil (for cooking) can ladle from frying oil
Instructions
- Prepare the Potatoes: Using a mortar and pestle or a kitchen mallet, lightly crack each potato to create small cracks without smashing them completely.
- Deep Fry: In a saucepan or deep pan, heat enough olive oil for frying. Fry the potatoes for 10-14 minutes until golden brown and tender inside. (See notes for frying tips)
- Transfer & Season: As each batch of potatoes finishes frying, transfer them to a large pot (off the heat). Once all the potatoes are in the new pot, add the coriander seeds, salt, and black pepper, and mix well to coat everything evenly.
- Add Oil & Cook: Pour in the olive oil for cooking, then turn on the heat to medium-high. Stir everything together and cook for about 1 minute, allowing the coriander to release its aroma.
- Add Wine & Simmer: Pour in the red wine, cover with a lid, and gently shake the pot a few times to coat the potatoes evenly. Let it simmer for roughly 10 minutes in total, removing the lid for the last 2 minutes to allow any excess liquid to evaporate.
- Serve: Remove from heat and serve warm.
Notes
- Wine Usage: The more wine you use, the darker and richer the potatoes will be. If you prefer a lighter finish with a milder flavour, simply reduce the amount of wine slightly.
- Frying Options: You can fry in a small saucepan in two batches to use less oil or in a larger pan to cook them all at once.
- Frying Safety: Always stay attentive while frying, use an adequate thermometer, and never leave hot oil unattended, as it can be dangerous if overheated.
- Olive Oil Temperature Control: Always use a thermometer to keep the oil below 180°C (356°F) to prevent burning. The smoking point of olive oil is around 190-210°C (374-410°F), so staying well below this ensures safe frying and extends the oil’s longevity.
- Reusing Oil: Once you have finished frying, allow the oil to cool completely, then strain it into an adequate container for future use. By avoiding salts and seasonings and maintaining proper frying temperatures, you can reuse the oil multiple times without it degrading.
- Need Extra Help? See the step-by-step images in the blog post above for extra assistance and guidance.
Nutrition
Calories: 348kcalCarbohydrates: 46gProtein: 5gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 597mgPotassium: 1072mgFiber: 6gSugar: 2gVitamin A: 6IUVitamin C: 50mgCalcium: 40mgIron: 2mg
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