Ingredients:

• 1 kg of baby spring potatoes
• Olive oil or Corn oil
• 1/2 cup of red dry wine
• 1 tbsp of lemon juice
• 1 1/2 tbsp of crushed coriander seeds
• Salt and pepper to taste

Method:

• Wash all the baby potatoes well to take any dirt left on them and dry them with cloth or kitchen towel.
• Using a kitchen hammer or a mallet slightly break all potatoes.
• In a large casserole heat enough oil, (Which ever you prefer of the two recommended) in order to deep fry all the potatoes.
• Stir occasionally until all potatoes are cooked.
• Once they are cooked remove the oil and add the wine, lemon juice, crushed coriander and salt, pepper to taste.
• Reduce the heat and let simmer with the lid on for another 15-20 minutes or until all the juice in the casserole is gone.
• While is simmering, by holding the lid on the casserole toss the potatoes with in a span of about 5 minutes.
• Serve hot.
• Tossed baby potatoes can be a meal on it’s own with a side dish like a salad or it can be a side dish of something else.
• The name is taken from the Cypriot name “Andinasso” which in English is “Tossing”.