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patátes antinachtés
πατάτες αντιναχτές
'Tossed' baby potatoes, a Cypriot recipe: the potatoes are gently whacked to crack them open, then fried whole in olive oil until brown. Then covered in red wine and crushed coriander seeds until they suck up all the flavours. Often served with afelia instead of pilaf.
Text © Dana Facaros
Image by inews