Greek Side Dishes · Cyprus · Fried · Mezedes and Ouzo
Cypriot Wine and Coriander Potatoes (Patates Antinaktes)
Πατάτες αντινακτές pah-TAH-tes ahn-tee-nahk-TES · Patates antinaktes
In short
Patates antinaktes are Cypriot potatoes cracked open with a knife or a knock, fried whole in olive oil until golden, then finished off the heat with crushed coriander seeds and a splash of red wine that steams into the cracked flesh. The cracking gives the wine and coriander a way in, making this far more flavourful than plain fried potatoes.
Cypriot Wine and Coriander Potatoes
- Prep
- 15m
- Cook
- 25m
- Total
- 40m
- Serves
- 4
- Level
- Beginner
Ingredients
Ingredients
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Method
- 01Crack each small potato open with a firm press of a knife, so the flesh splits rather than cutting cleanly through.Crack, do not slice.Yiayia
- 02Heat the olive oil in a wide pan over medium heat.
Olive Oil - 03Fry the potatoes, shaking and turning the pan often, for about 20 minutes, until deep golden and cooked through.
- 04Scatter over the crushed coriander seeds and cook for 1 minute.
Coriander - 05Pull the pan off the heat and pour in the red wine, standing back as it steams.
- 06Cover for 1 to 2 minutes, then season with salt and serve warm.
Salt
Nutrition, per 1 portion
- Calories
- 268
- Protein
- 4 g
- Carbs
- 34 g
- Fat
- 12 g
- Sat fat
- 2 g
- Fibre
- 3 g
These figures are calculated estimates based on the ingredients listed, not laboratory analysis. Actual values vary with brands, cuts and portion size.
Patates antinaktes are one of those Cypriot dishes that turn a humble ingredient into something people actually ask for by name, small potatoes cracked open, fried in olive oil, and finished with crushed coriander seeds and red wine, the two flavours that run through so much of the island's cooking.
The name refers to the shaking, the pot being shaken to toss and turn the potatoes, but the real trick is the cracking: splitting each potato open rather than cutting it cleanly gives the rough, broken surface something for the wine and coriander to soak into, which a smooth cut face never would.
The wine goes in at the very end, off or nearly off the heat, so it hisses and steams into the hot cracked potatoes rather than simply boiling away, leaving them savoury and faintly winey rather than just fried.
Key preparation steps
- Crack each small potato open with a knife.
- Fry whole in olive oil until golden.
- Add crushed coriander seeds.
- Finish with red wine off the heat and cover briefly.
Cracking the potatoes
Take small, waxy potatoes and crack each one open with a firm press of a knife rather than slicing it cleanly through, so the flesh splits and breaks. This rough, broken surface is the whole point: it gives the coriander and wine a way into the potato that a clean cut face would not.
Frying
Fry the cracked potatoes whole in a good amount of olive oil over medium heat, shaking and turning the pan so they colour and cook through evenly to a deep gold. This takes a little patience, since they are cooking through as well as browning.
Finishing with wine
Scatter over crushed coriander seeds, then pull the pan off the heat and pour in red wine, standing back as it hisses and steams, and cover for a minute so the potatoes drink up the flavour. Season with salt and serve warm.
What matters in this dish
Crack, do not slice
Splitting the potatoes open gives a rough, broken surface for the wine and coriander to soak into. A clean cut face simply seals over and takes on far less flavour.
Add the wine off the heat
Pouring it in once the pan is off the flame lets it steam into the hot potatoes rather than just boiling away, which is what leaves them savoury and faintly winey.
Crush the coriander fresh
Crushing whole coriander seeds just before using them gives a warmer, more fragrant result than pre-ground coriander, which fades quickly.
Questions people ask about Patates antinaktes
What does antinaktes mean?
It refers to shaking or tossing, describing the way the pan is shaken to turn the potatoes as they fry. The potatoes are also cracked open rather than cut, which is the key to how they take on the wine and coriander.
What wine should you use?
A dry red wine is traditional and gives the best savoury result. Some cooks use red wine vinegar for a sharper finish, or the Cypriot fortified wine commandaria for a sweeter one, but a plain dry red is the standard.
What do you serve patates antinaktes with?
They work as a side to grilled meats and as part of a meze spread, and thanks to the wine and coriander they are flavourful enough to eat more or less on their own with bread.
