Cracked potatoes tossed with coriander from Cyprus (Patates antinahtes) from Greece: The Cookbook (page 220) by Vefa Alexiadou

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Notes about this recipe

  • sometimes on October 18, 2025

    Had to sub dry white wine but otherwise made as written. A little too tart and off in flavor but I’m sure that would be fixed by using the called for dry red, or at least a rose. I’ve made this dish several times before with other recipes or just by eye, but only with some variation of shallow fry or sauteeing, and mostly made this to try the more or less deep fry for cooking the potatoes. They get did nicely browned inside all the cracked bits which isn’t really possible when using a more reasonable amount of oil. But since most of the crispness is immediately lost when cooking down the wine, I didn’t think it made enough of a difference to bother adding the hassle to this otherwise simple dish. Recipe is a little vague and DIY but that’s what I expect from most of these Phaidon books and it’s hardly the worst offender

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