Πατάτες αντιναχτές. Πηγή: Στάλω Λαζάρου.
Baby potatoes fried whole with wine and dry coriander. They are mostly served as a side dish for meat, particularly to accompany aphelia (wine-cooked pieces of pork with coriander).
Name - Recipe
Baby potatoes fried whole with wine and dry coriander.
These potatoes are called "antinahtes" because during their preparation we often shake the pot to prevent them from sticking and also in order for the ingredients to mix well.
Version A
20 baby fresh potatoes
1 tbsp lemon juice
1 heaped tbsp of dry coriander, crushed
1/3 cup red wine
Salt
Plenty of corn oil
Version B
1 kg of baby fresh potatoes
Oil enough to cover them
2 tbsp dry coriander, crushed
1/2 cup of dry red wine
Salt and pepper
Version A
Wash the potatoes well with the vegetable brush. Allow them to drain and crush them lightly. In a pot, add the oil and bring to a boil. Add the potatoes, stir them and then let them form a crust. Shake the pot from time to time. When they are ready, drain the oil and add the coriander, lemon juice and wine. Cover the pot and put it back on the fire. Shake the pot every few minutes to prevent the potatoes from sticking. In 5 minutes they are ready. Season with salt and serve. (Kyperounda, see Kourri and Lazarou 2007)
Version B
Wash the potatoes well, drain them and crush them lightly. Bring the oil to a boil and add the potatoes. Let them cook over a low heat. When they are ready, drain the oil, add the coriander and add the wine. Continue to cook the potatoes for another 2-3 minutes. Shake the pot occasionally to help mix the potatoes with the coriander and whine. Season with salt and pepper and serve. (MANRE 2006, 23)
Frying.
Dry cooking with wine.
Additional information and bibliography
Ministry of Agriculture, Natural Resources and Environment, Department of Agriculture (2006). Cypriot traditional preparations, Press and Information Office, Nicosia.
Oral testimony: See. Kourri, P. and Lazarou, S. (eds.) (2007). Traditional recipes of Kyperounda village, unpublished data.
Stalo Lazarou, Varvara Yangou
Πατάτες αντιναχτές. Πηγή: www.kasarolla.com
Αφέλια με πατάτες αντιναχτές (Μαγειρεύω Κυπριακά 2015). © Μουσείο Κυπριακών Τροφίμων και Διατροφής.
Οι πατάτες αρχικά τηγανίζονται (Μαγειρεύω Κυπριακά 2015). Πηγή: Στάλω Λαζάρου.
Στη συνέχρια σβήνονται στην κατσαρόλα με κρασί (Μαγειρεύω Κυπριακά 2015). Πηγή: Στάλω Λαζάρου.
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