Emilys Famous Fried Potatoes Food

EMILY'S ROAST POTATOES

Emily's Roast Potatoes image

Provided by Food Network

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 4

Ingredients

Kosher salt
3 pounds large Yukon Gold potatoes, peeled and 1 1/2- to 2-inch diced
1/2 cup vegetable oil
Coarse sea salt or fleur de sel

Steps:

Preheat the oven to 425 degrees F.
Add 1 tablespoon of kosher salt to a large pot of boiling water. Add the potatoes, bring back to a boil, lower the heat and simmer for 8 to 10 minutes. Drain the potatoes, place them back in the pot with the lid on, and shake the pot roughly for about 5 seconds. Carefully spoon the potatoes onto a baking rack set over a sheet pan in one layer. Set the potatoes aside to cool and dry for 5 to 10 minutes.
Pour the oil into a large roasting pan, tilt the pan to distribute the oil, and place in the oven for 5 to 7 minutes, until the oil is smoking hot. Transfer the potatoes carefully into the oil, toss them lightly to coat each potato with the hot oil, and spread in one layer. Lower the oven temperature to 350 degrees F. Roast for 45 minutes to 1 hour, turning the potatoes occasionally with tongs, until very browned and crisp on the outside and tender and creamy inside.
Transfer to a serving platter, sprinkle with 1 1/2 to 2 teaspoons sea salt and serve hot.

EMILY'S FAMOUS FRIED POTATOES

Emily's Famous Fried Potatoes image

This is a very tasty potato recipe that is also great for using up leftover baked potatoes. The vinegar gives the spinach a sweet flavor. I like to crumble feta cheese over them too!

Provided by HBIC

Categories Potato Side Dishes

Time 40m

Yield 6

Number Of Ingredients 10

Ingredients

6 medium red potatoes, diced
2 tablespoons light olive oil
½ red onion, chopped
4 cloves garlic, minced
1 tablespoon chopped fresh basil
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh oregano
1 bunch fresh spinach, rinsed and stems removed
2 tablespoons red wine vinegar
salt and ground black pepper to taste

Steps:

Place potatoes in a large saucepan over medium heat, and cover with water. Bring to a boil, and cook until tender. Drain, and set aside.
Heat oil in a large, heavy skillet over medium heat. Saute the onion and garlic with the basil, rosemary, and oregano until the onion is just tender. Throw in the potatoes, and fry until lightly browned. Cover with spinach, and sprinkle with vinegar. Cover, and cook on low until the spinach is tender.
Remove from heat, and stir the mixture together. Season with salt and pepper.

Nutrition Facts : Calories 215.5 calories, Carbohydrate 37.9 g, Fat 5.2 g, Fiber 4.6 g, Protein 5.9 g, SaturatedFat 0.8 g, Sodium 156.3 mg, Sugar 3.2 g

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