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Patates antinaxtes (pan-fried new potatoes with red wine and coriander)

Name: Patates antinaxtes (pan-fried new potatoes with red wine and coriander)
Prep time: 25 min
Total time: 25 min
Yield: Serves 6
Cuisine: Greek recipes
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)

By: Georgina Hayden

Published: 30 Apr 24
Updated: 30 Apr 24

Patates antinaxtes (pan-fried new potatoes with red wine and coriander)

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.

Easy
May 2024

Test kitchen approved

Serves 6
Hands on time 25 min

Georgina Hayden shares her recipe for patates antinaxtes: cracked new potatoes pan-fried with red wine and coriander.

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.

Nutrition: Per serving

Calories: 211kcals
Fat: 8.3g (1.2g saturated)
Protein: 3g
Carbohydrates: 25g (1.9g sugars)
Fibre: 3g
Salt: 0.8g

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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)

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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.

Recipe from May 2024 Issue

Nutrition

Nutrition: per serving

Calories: 211kcals
Fat: 8.3g (1.2g saturated)
Protein: 3g
Carbohydrates: 25g (1.9g sugars)
Fibre: 3g
Salt: 0.8g

delicious. tips

Georgina’s tip “The trick here is cracking the potatoes. Do them one by one in a pestle and mortar, hitting the potato just enough to split it once, so it has only one crack – any more and it will disintegrate.”