Potatoes from Cyprus are often quite waxy. This means they lend themselves more towards baking and boiling as they keep their shape better.
Traditionally cooked in olive oil and water in the oven these potatoes go wonderfully soft.
One excellent way to prepare them is to peel them, chop them into wedges and par boil them before drizzling in olive oil and baking in the oven with sprigs of rosemary and thyme as a chunky companion to meat or chicken.
|Group||Veg / Potatoes Chipping|