Title: Cyprus Potatoes with Wine > Cypriot
Categories: European Vegetable
Yield: 1 Servings

1 1/2	lb	Small potatoes, scrubbed
1		Glass/200 ml sunflower or
		Vegetable oil
3	tb	Olive oil
2	tb	Coriander seeds, crushed
		Coarsely
		Salt and freshly ground
		Pepper
1	sm	Glass/ 100ml dry red wine

Using a wooden mallet or pestle, hit the potatoes, a few at a time on a chopping board. They should not disintegrate but crack slightly. Dry on kitchen paper.

Heat the oil and deep fry the potatoes in batches until golden all over - about 3-4 minutes. Drain.

Gently heat the olive oil in a heavy saucepan, add the coriander and seasoning, then the potatoes.

Turn them over to coat them with the coriander and pour in the wine. Cover the saucepan and cook gently for about 20 minutes until the potatoes are done to your taste, tossing occasionally in order to prevent them from sticking.

TASTES OF CYPRUS http://www.cosmosnet.net Site Maintained By Argiris (Gary) Zias

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