Cyprus Potatoes

Cyprus potatoes with white wine, lemon and coriander

I adore Cyprus potatoes. My mum always used to make thick chips with them when I was growing up. They have great texture, are oval shaped, and often caked with dirt when you buy them. They are a tremendous variety to use for all sorts of recipes if you can get your hands on a few. I highly recommend using them.

I ate a plate of these potatoes in a favourite Greek restaurant - Nissi, in North London. I asked the chef how to make them, and double checked my investigations with the fantastic Greek family greengrocer - Tony’s Continental, in East Finchley for their version. They confirmed my findings.

Serves 4, I’d say:

800g Cyprus potatoes, peeled and chopped into chunks

250ml/1 cup dry white wine (anything goes)

Juice 1 lemon

100ml Olive oil

2TBSP cracked coriander seeds

A few fresh coriander leaves

Crunchy salt

Boil the potatoes in lightly salted water for about 15 to 20 minutes. Try them after 15 minutes as you want them to be just cooked through, so they hold their shape.

For the dressing: On a medium heat, reduce the wine in a small saucepan by a third or until the alcohol burns off. Reduce to a simmer, add the juice of 1 lemon and the olive oil. Swirl the pan and add 1 TBSP cracked coriander seeds.

When the potatoes are ready, drain and transfer to a bowl and pour over the dressing. Warm potatoes will suck up the dressing instantly. Flick over the remaining seeds and throw over some fresh coriander. That’s it.

You’re welcome!

Tip: You can make these Greek style potatoes and store them soaked with the dressing for a few days in the fridge too. The potatoes don’t spoil at all. I love them!