Wash the potatoes really well, because you’ll cook them in their skin. Smash each one with a bar of marble or a mallet.

Put them in a pan with the oil and fry. As soon as they form a golden brown crust, strain off the oil and add the wine, coriander and salt.

Lower the heat and leave to cook until all the wine is absorbed.

An excellent appetizer, fragrant with wine. An ideal accompaniment for lamb cooked with lemon, a succulent beef steak or spit-roast chicken.