It suddenly occurred to me that I’ve never posted a recipe for my Cypriot roast potatoes. Do try and find potatoes that are from Cyprus, but failing that any waxy potato will do.
Halve the potatoes, which have been peeled and place them in a roasting dish. The one I have, pictured here, is a bit of a family heirloom, first my Grandmother’s, then Mother’s, then mine.
season the potatoes with salt, pepper and one tablespoon of ground cinnamon. We use cinnamon all the time in Cypriot cooking.
Pour a substantial amount of vegetable oil around the potatoes, perhaps add the meat juices too if you have meat or chicken cooking.
Roast for approximately an hour and a half until dark golden brown and tender when poked with a knife.
At Anna’s Kitchen Table 