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A simple twist on a roast potato dish that I picked up in Cyprus.


  • At least 1 large potato per person, chopped into wedges
  • 2 medium onions, chopped into quarters
  • 2 large tomatoes, thickly sliced, or a small punnet of whole baby tomatoes
  • 500ml olive oil (yes I know that’s crazy talk, but it makes all the difference)
  • 1 whole bulb of garlic
  • 2 tsp, coarsely crushed coriander seeds
  • 1 large lemon
  • Salt and freshly ground black pepper to taste

Add the potatoes, onion and tomatoes to a suitable roasting dish. Peel half the garlic bulb and chop it fine with a little olive oil and salt. Break the rest of the bulb apart, but keep the cloves in their skins. Scatter the chopped and remaining whole garlic cloves over the potatoes. Sprinkle with the coriander seeds, salt and pepper. Now squeeze the juice from the large lemon over the top of everything and, finally, add the olive oil. Don’t be afraid to add all of the oil, or until the dish is about 2/3 full of liquid. If you need to add more liquid to bring the level up, a little tap water is fine.

Cooking time varies depending on the volume, but with the potatoes cut into wedges it shouldn’t take more than 1 hour at 220 degrees Celsius. Keep an eye on it and don’t let the exposed tomatoes and onions burn. After about half an hour you can take it out and give everything a good mix to allow the top layers a chance to cook in the oil.

For a full meal in its own right, add some chicken pieces (thighs and drumsticks are best) along with everything else at the start and cook for a little longer at 200 degrees Celsius.

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  • i find the amount of oil to be really excessive the firs time around. The second time I placed the potatoes into a packet and drizzled the oil over, thus giving each potatoes even consistancy. Then as time went on, I added a little more but no where near 250ml. It was delicious. Spoke to a friend from Cyprus and she says they tend to do it the way I have just explained.

    • Chris Davies

      Hey Elaine. The amount of oil is very much to taste. I’d recommend using more than you would normally, especially if you throw the chicken in with it, but it’s really the lemon that makes this dish special – and especially Cypriot – for me. I’ve actually used way more than 250ml oil sometimes – I love the thick oily, lemony, garlic sauce you get left over – perfect for mopping up with a few pieces of slightly toasted pita. But then maybe I’m a bit crazy that way. Kali orexi.

  • Hi Chris
    Gorgeous dish, well done! The amount of oil depends on the number of people you are cooking for – 500ml would drown out two potatoes but its absolutely fine for a normal cypriot size family! Chicken, sausages and other vegetables are also great with this dish (parboiled and halved fresh artichokes are amazing). It get’s so good you forget to use cutlery…