Cypriot Recipes
Deep fried Potatoes with Lemon and Coriander
Coriander is native to regions spanning from southern Europe and North Africa to southwestern Asia.
The dry fruits are known as coriander seeds. The word coriander in food preparation may refer solely to these seeds (as a spice), rather than to the plant. The seeds have a lemony citrus flavour when crushed, due to terpenes linalool and pinene. It is described as warm, nutty, spicy, and orange-flavoured.
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Ingredients
1 kg small new potatoes, unpeeled
enough oil to cover the potatoes
2 tbs coriander seeds, crushed
1/2 cup dry red wine
salt, pepper
Preparation
– Wash the potatoes, drain and break by applying pressure with a bottle, or anything heavy.
– Heat the oil and add the potatoes.
– Cook over a low heat.
– When the potatoes are ready, remove most of the oil and add the coriander and the wine.
– Cook until the sauce is reduced.
– Continue to cook for 2-3 more minutes.
– Shake the pan from time to time.
– Add salt, pepper, and serve.
Source: moa.gov.cy
