Red Wine Roasted Potatoes

There is a Cypriot dish of pork cooked with red wine and lots of coriander seeds, called afelia. It’s homely and comforting, just the thing on a cold night. It was one of my favourites, even if I did spend ages picking out all the seeds. A half seed shell to the gum often offends.

I wanted that comfort taste last night, but had no pork in the house. Potatoes I definitely had, so just went with it.

1 pan that works on the hob and in the oven

1 small bottle of red wine
4 medium sized potatoes
2 heaped teaspoons of ground coriander or 2 heaped teaspoons of crushed coriander seeds if you don’t share my fastidiousness
Olive oil
1/2 tsp salt

Pre-heat the oven to 170C fan
Cut the potatoes into large chunks, keeping the skin on
Heat the olive oil in an ovenproof pan – you will be transferring the pan to the oven.
Pop the potatoes in, add the coriander and salt, then toss well to coat with the oil and spice.
Pour half the bottle of wine in. then simmer for 5 minutes to get the wine into the potatoes.
After 5 minutes, mix again, and pop the whole pan into the oven so it can start roasting.
Check after 15 minutes, and if the wine has gone, add a little more.
After another 15 minutes, the potatoes should be tender all the way through, and crisped on the edges.

Eat as an accompaniment, or just as they are, from a bowl in front of the telly.

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