Greek Recipes

Greek and Cypriot recipes

Patates Andinaktes (Tossed Potatoes)


  • 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
Patates Andinaktes (Tossed Potatoes)

Patates Andinaktes (Tossed Potatoes)


  • 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”.

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