Patates antinaxtes (pan-fried new potatoes with red wine and coriander)
- Portion size: Serves 6
- Hands on time 25 min
- Difficulty: easy
Georgina Hayden shares her recipe for patates antinaxtes: cracked new potatoes pan-fried with red wine and coriander.
“These spuds are often referred to as patates afelia, because the ingredients and method mirror those in afelia, a famous Cypriot pork dish,” says Georgina. “They don’t taste boozy, but slightly caramelised. They’re great hot but also amazing at room temperature, and ideal to snack on with a drink”
Try these superior spuds alongside Georgina’s braised sausages with lentils and fennel.
Recipe taken from Greekish by Georgina Hayden (Bloomsbury £26) and tested by delicious.
Ingredients
- 1kg new potatoes, cracked (see Tips)
- About 200ml olive or vegetable oil
- 2 tsp coriander seeds
- ½ tsp cumin seeds
- 1 tsp sea salt
- 150ml red wine (vegan if you need it to be)
Method
- Put the cracked potatoes in a large wide saucepan (ideally big enough to fit the potatoes in a single layer). Pour in enough oil to just cover the potatoes, then put the pan over a medium heat. Cook for 10-15 minutes until the potatoes are tender and golden. You don’t want the oil to be spitting or bubbling vigorously, just ticking away. As soon as the potatoes are ready, carefully strain away most of the oil (save it for another recipe); leave just enough to coat the potatoes.
- Roughly crush the coriander and cumin seeds, then stir into the potatoes with the sea salt and red wine. Bring to the boil, then cover the pan and cook for 3-4 minutes until the wine has been absorbed into the potatoes. Remove from the heat. Either serve straightaway as a side dish or leave to cool and snack on, like I do.
Nutrition
- 211kcals Calories
- 8.3g (1.2g saturated) Fat
- 3g Protein
- 25g (1.9g sugars) Carbs
- 3g Fibre
- 0.8g Salt
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Reviews
These gorgeous potatoes are definitely more than the sum of their parts! They are simple to make but bring a lot of flavor to the table. I deliberately saved a few to test whether they really are good at room temperature. YEP! They are even great straight out of the refrigerator. Next time I’m doubling the recipe!
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