Name: Cypriot Patates Antinahtes (Πατάτες Αντιναχτές)
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 to 6 servings
Cuisine: Greek
Ingredients: 1kg small waxy potatoes, preferably Cyprus potatoes, scrubbed and left unpeeled; 180ml extra virgin olive oil, plus more if needed for shallow frying; 2 tsp coriander seeds, coarsely crushed; 150ml dry red wine; 1 1/2 tsp fine sea salt; 1 tbsp red wine vinegar, optional, if the wine is soft

Question 1

What potatoes are best for patates antinahtes?

Accepted Answer

Use 1kg small waxy potatoes, preferably Cyprus potatoes, for patates antinahtes. Cyprus potatoes have thin skins, hold their shape, and crack without collapsing. If Cyprus potatoes are unavailable, choose the smallest new potatoes you can find and avoid floury potatoes.

Question 2

Why do you crack potatoes for Cypriot patates antinahtes?

Accepted Answer

Cracking the small waxy potatoes creates rough openings that absorb the red wine, olive oil, salt, and crushed coriander seeds. Press each unpeeled potato until it cracks but stays whole. The cracked edges roughen during shaking and become stained with the dark wine glaze.

Question 3

Can I use ground coriander instead of coriander seeds?

Accepted Answer

Use 2 teaspoons coarsely crushed coriander seeds for Cypriot patates antinahtes, not ground coriander as the main seasoning. Roughly cracked seeds cling to the potato skins and taste citrusy in the hot olive oil. Ground coriander turns dusty and disappears into the oil.

Question 4

How do I know when the potatoes are ready for the wine?

Accepted Answer

The potatoes are ready for red wine when a knife slips into the largest potato after 15 minutes of frying and another 12 to 15 minutes covered. The skins should blister and color without scorching, and the potatoes should stay whole before shaking with wine.

Question 5

Why do you shake patates antinahtes instead of stirring?

Accepted Answer

Shake patates antinahtes because the potatoes must knock against each other while the red wine reduces. Hold the tight-fitting lid firmly and shake over the heat for 2 to 3 minutes. Stirring breaks the cracked potatoes and prevents the rough, lacquered wine coating.

Question 6

Can I make Cypriot patates antinahtes ahead of time?

Accepted Answer

Scrub and dry the potatoes up to 4 hours ahead, but crack them just before frying so they do not discolor. Patates antinahtes taste best straight from the pan. Rewarm leftovers in a covered skillet with a spoonful of water and a small splash of red wine.

Culinary Explorer

Cypriot Patates Antinahtes (Πατάτες Αντιναχτές)

Ingredients

small waxy potatoes, preferably Cyprus potatoes

extra virgin olive oil

coriander seeds

Where cooking meets culture.

Ingredient	Quantity
small waxy potatoes, preferably Cyprus potatoesscrubbed and left unpeeled	1kg
extra virgin olive oilplus more if needed for shallow frying	180ml
coriander seedscoarsely crushed	2 tsp