Recipe Page: Cyprus Potato

Classic Roasted Cyprus Potatoes

Duration: 45 minutes

Roasted to perfection, with a fluffy inside.

Utensils

  • Baking sheet

Ingredients

  • 1.5 lbs Cyprus potatoes, washed and quartered
  • 3 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon dried rosemary
  • Salt and black pepper to taste
  • Fresh parsley for garnish

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. In a bowl, toss quartered Cyprus potatoes with olive oil, minced garlic, dried rosemary, salt, and black pepper.
  3. Spread the potatoes in a single layer on a baking sheet. Roast in the preheated oven for 30-35 minutes or until the potatoes are golden brown and crispy.
  4. Garnish with fresh parsley before serving.

Vegetarian Cyprus Potato and Spinach Frittata

Duration: 40 minutes

Craving the taste of Italy? This frittata will transport you right there.

Utensils

  • Skillet
  • Ovenproof dish

Ingredients

  • 1.5 lbs Cyprus potatoes, peeled and thinly sliced
  • 1 cup fresh spinach, chopped
  • 1 onion, finely chopped
  • 6 large eggs
  • 1/2 cup milk
  • 1 cup feta cheese, crumbled
  • Salt and pepper to taste
  • 2 tablespoons olive oil

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. In a skillet, heat olive oil over medium heat. Add sliced Cyprus potatoes and cook until they start to brown.
  3. Add chopped onion and cook until softened. Stir in chopped spinach and cook until wilted.
  4. In a bowl, whisk together eggs, milk, crumbled feta, salt, and black pepper.
  5. Pour the egg mixture over the potatoes and vegetables in the skillet.
  6. Transfer the skillet to the preheated oven and bake for 20-25 minutes or until the frittata is set and golden brown.
  7. Allow to cool slightly before slicing and serving.

Vegan Cyprus Potato and Chickpea Curry

Duration: 45 minutes

A beyond tasty curry to warm your spirit.

Utensils

  • Large pot
  • Wooden spoon

Ingredients

  • 1.5 lbs Cyprus potatoes, diced
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 can (14 oz) diced tomatoes
  • 1 can (14 oz) coconut milk
  • 2 tablespoons curry powder
  • 1 teaspoon ground coriander
  • Salt and pepper to taste
  • Fresh cilantro for garnish
  • Cooked rice for serving
  • 1 teaspoon ground cumin

Instructions

  1. In a large pot, sauté chopped onion and minced garlic until softened.
  2. Add diced Cyprus potatoes, chickpeas, diced tomatoes, coconut milk, curry powder, ground cumin, ground coriander, salt, and pepper.
  3. Bring to a simmer and cook for 20-25 minutes or until the potatoes are tender.
  4. Serve the curry over cooked rice and garnish with fresh cilantro.