This recipe is adapted from the Vefa’s Kitchen cookbook. My only adaptation is a bit of chopped parsley for garnish. This book is always at hand for classic Mediterranean dishes.

You will need:
10 to 15 new potatoes (or however many you have on hand and will fit in the pan)
2 to 3 cups olive oil
5 tablespoons dry red wine
1 tablespoon coarsely ground coriander seeds
2 tablespoons freshly squeezed lemon juice
dash of salt and freshly ground pepper
parsley, for garnish
  1. Hit each unpeeled potato lightly with a wooden meat mallet so that it cracks slightly.
  2. Pour enough olive oil into a large cast iron pan to cover the potatoes and heat.
  3. Add the potatoes in batches, and fry until golden on all sides.
  4. Drain off the oil.
  5. Return the pan to the heat and add the wine, coriander, and lemon juice.
  6. Cover the pan and, holding it with both hands, shake it vigorously over the heat several times, tossing the potatoes so that they “jump” around and become coated in coriander. Continue doing this until all the liquid has evaporated.
  7. Drain the potatoes on paper towels, season with salt and pepper, and serve hot.
  8. Garnish with a bit of chopped parsley.


Photography by Photography by Paul Lowe | Recipe by Bill Hovard

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