On Sep 20, 2:53*pm, "James Silverton" >
wrote:
> *Stu *wrote *on Mon, 20 Sep 2010 14:51:32 -0500:
>
>
>
> >> need recipe for cyprus potatoes
> > 1 1/2 - 2 pounds of Cyprus potatoes (peeled)
> > 3 tablespoons olive oil
> > sea salt and black pepper
> > 5 - 6 *cloves garlic (peeled/sliced)
> > 1/3 of a teaspoon sweet paprika
> > 1 1/2 - 2 large Spanish onions (sliced thin)
> > 5 bay leaves
> > 1/2 tablespoon of rosemary (finely chopped)
> > 40 threads saffron, infused in 5 tablespoons boiling water
> > Set a large saucepan over a medium heat and add half the olive
> > oil. When the oil is hot, add the onion and a pinch of salt.
> > Cook the onion for 5 minutes, then turn down the heat to low
> > and cook for a further 5-10 minutes, stirring occasionally,
> > until golden and sweet in smell and taste.
> > Add the garlic, paprika, bay and rosemary and cook for 5
> > minutes more to release their flavors.
> > Meanwhile, cut the potatoes in half length ways and each half
> > into two or three long wedges. Salt them lightly and pour on
> > the saffron infusion. Toss well and leave for about 5 minutes.
> > Add to the pan with the remaining oil then let everything
> > simmer gently, covered, stirring occasionally and scraping the
> > bottom of the pan until the potatoes are tender. This will
> > take about 30 minutes. If there is any excess oil in the pan
> > drain through a sieve and reserve for future use.
>
> I had thought that what you were referring to was Cyprus-style but I see
> not. What on earth is a Cyprus potato?
>
> --
>
> James Silverton
> Potomac, Maryland
>
> Email, with obvious alterations: not.jim.silverton.at.verizon.not

And...Google can be YOUR friend also.
http://en.wikipedia.org/wiki/Cypriot_cuisine