Cypriot · Authentic-ish Cypriot
Patates Antinaktes
302 kcal a serving, against 484 for the traditional version. That is 182 kcal off, or 38%, with 5.4g of protein. Serves 4. 1 hour.
What the traditional version is
Small potatoes, skin on, scrubbed but never peeled. They're first boiled, then cracked with a knife or rolling pin. After that, they go into a roasting tin with a heroic pour of olive oil, whole coriander seeds, salt and a generous splash of dry white wine. The tray goes into a moderate oven until the potatoes turn golden and fragrant, and the oil mostly disappears into the spuds. The texture is half roast, half confit.
What changed, and what each change costs
Olive oil down from 120g to 35g, and poured only over the potatoes, not the tin
The oil is doing the heavy lifting for flavour and texture, but it's also why you have to lie down after a plate. By using less and tossing the potatoes well, you get them glossy and tasty, but they won't be dripping. It's the first lever to pull if you're watching the waistline.
What it costs you. You lose that confit softness and the pools of oil at the bottom to dip your bread in. The spuds crisp instead of going silky, and you'll wish there was more to mop up. Still, the coriander is the main event flavour-wise, so the potatoes aren't sad.
Upped the wine to 130g, as the reduced oil leaves room for more liquid
When you take out the oil, you risk dry potatoes. Bumping up the wine keeps the potatoes from drying out and gives the dish a nice tang. It can't do everything oil does, but it adds back a bit of the moisture you're missing.
What it costs you. You get a brighter, slightly sharper taste instead of richness. No one's going to confuse it for the old oily classic, but it doesn't turn into a diet food either.
Kept the coriander seeds at full force, and smashed them a bit so they give more up
Without as much oil to carry the flavour, I bash the coriander seeds roughly before they go in. You want the potatoes to pick up as much of that aroma as they can.
What it costs you. You get more little nubs of coriander in your teeth, but the perfume is better. If you hate the crunch, you'll have to pick them off, but then you're missing the point.
The numbers
| Per serving | Traditional | Lightened |
|---|---|---|
| Calories | 484 | 302 |
| Protein | 5.4g | 5.4g |
| Fat | 30.6g | 9.3g |
| Saturated fat | 4.2g | 1.3g |
| Carbohydrate | 45.5g | 45.7g |
| Protein per 100 kcal | 1.1g | 1.8g |
Every figure is computed from the recipe's own weighed ingredient list against public food composition databases. The appendix in Authentic-ish Cypriot prints the exact database row used for each ingredient, so any number here can be checked.
Allergens. sulphites.
The method is in the book
You can't beat the original if what you want is potatoes half confit in olive oil. this version is crispier, slightly punchier and less soporific. It isn't the same, but you'll eat two helpings and probably get up from the table without rolling. The coriander and wine are still there waving the Cypriot flag, and you can always pour yourself an extra glass if you're mourning the oil. No one's stopping you.
The quantities and the method for this dish are in Authentic-ish Cypriot, along with 47 more. It is not out yet. The swap kit is free in the meantime.