Fried Potatoes Greek Style Food

GREEK POTATOES (OVEN-ROASTED AND DELICIOUS!)

Steps:

• Preheat oven to 420°F A reviewer has suggested spraying the baking pan with Pam - that sounds like a great idea!
• Put all the ingredients into a baking pan large enough to hold them.
• Season generously with sea salt and black pepper.
• Make sure your hands are very clean and put them in the pan and give everything a toss to distribute.
• The garlic will drop into the water/oil solution but its flavour will permeate the potatoes, and this way, it won't burn.
• Bake for 40 minutes.
• When a nice golden-brown crust has formed on the potatoes, give them a stir to bring the white underside up, season lightly with a bit more sea salt and pepper and just a light sprinkling of oregano.
• Add 1/2 cup more water if pan appears to be getting dry, and pop back into oven to brown other side of potatoes.
• This will take about another 40 minutes.
• Do not be afraid of overcooking the potatoes- they will be delicious.
• Note: I often melt a bouillon cube in the water; if you do, make sure to cut back some on the salt.

GREEK STYLE POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a small bowl, mix olive oil, water, garlic, lemon juice, thyme, rosemary, bouillon cubes and pepper.
• Arrange potatoes evenly in the bottom of a medium baking dish. Pour the olive oil mixture over the potatoes. Cover, and bake 1 1/2 to 2 hours in the preheated oven, turning occasionally, until tender but firm.

BEST RECIPE FOR GREEK MOUSSAKA

Steps:

• Start by making the GROUND BEEF SAUCE.

GREEK PAN-FRIED POTATOES

Steps:

• Cook and stir bacon in large nonstick skillet on medium-high heat until bacon is crisp. Remove bacon with slotted spoon to paper towel, reserving drippings in skillet.
• Add potatoes to skillet. Reduce heat to medium-low; cook 15 min. or until potatoes are tender, stirring occasionally. Add onions; cook and stir 2 min. Remove from heat.
• Stir in cheese until well blended.

FRIED GREEK POTATOES

Steps:

• 1. Combine the potatoes, lemon juice, salt, pepper and oregano in a bowl, mix well and allow the potatoes to marinate for an hour or so.
• 2. Heat the olive oil in a wok or deep skillet over high heat until it begins to smoke.
• 3. Add the marinated potatoes and fry them, tossing gently but often, until they begin to brown.
• 4. Adjust the seasonings, adding additional salt, pepper, lemon juice and oregano, as desired.
• 5. Cook until nicely browned and just tender. Do not let the potatoes get so soft that they fall apart.

ROASTED GREEK LEMON POTATOES

Steps:

• Preheat your oven to 425ºF (use the convection function if your oven has one). Cut your potatoes into wedges.
• Toss potatoes in a roasting pan with olive oil, garlic, 2 teaspoons salt, pepper, oregano, and mustard (if you are using).
• Mix the lemon juice with broth/water, and carefully pour into the pan around/between the potatoes, being careful not to wash the other seasoning off the potatoes.
• Roast potatoes for 30 minutes. Then give them a shake/toss, and roast 15-20 minutes more.
• Remove from oven. Garnish with parsley (optional), additional oregano, and lemon to taste.

FRIED POTATOES AND ONION RECIPE

Steps:

• PREPARE AND PRE-COOK POTATOES: Pierce each potato once or twice with a sharp knife. Cook in microwave on High for 6-8 minutes until tender and a knife can easily slide into potato. If potatoes are large, this might take an extra few minutes. Transfer to cutting board and cut potatoes into 1 inch (2.5cm) cubes.
• PAN FRY POTATOES: Heat oil in large skillet to medium-high heat. Add diced potatoes and fry undisturbed for 4 minutes. Sprinkle with half of salt and pepper. Flip potatoes and fry on second side for another 4-5 minutes, stirring occasionally, or until golden brown with a crispy crust. Season with remaining salt and pepper. Timing is approximate and will depend on how well your pan conducts heat and how brown you like your potatoes.
• ADD ONIONS TO FINISH: Add chopped green onions. Stir for 1 minute. Taste and adjust seasoning if needed. Serve immediately.

SOUTHERN FRIED POTATOES RECIPE

Steps:

• Wash and dry potatoes. Peel if desired.
• Slice the potatoes into ¼ inch thick slices.
• Place a skillet over Medium heat on your stove top.
• When skillet is hot, add the oil and the bacon grease.
• When the oil is hot, carefully add the potatoes.
• Add black pepper to taste, as desired.
• Stir potatoes to coat in oil.
• Cover the skillet and let potatoes cook 10 minutes, stirring once halfway through.
• Slice the onion.
• Add the onion to the potatoes.
• Cover again. Cook 5 more minutes. Remove lid.
• Cook uncovered for about 5 more minutes to let potatoes slightly brown.
• Add salt to taste.
• Remove from skillet and place in a serving bowl.
• Enjoy!

THE MOST ADDICTING PAN FRIED POTATOES

Steps:

• Add olive oil to skillet and turn on high heat until oil is hot. Add diced potatoes. Add seasoning to taste.
• Let potatoes sit and fry for 1 minute. Flip with spatula.
• Turn heat down to medium-low.
• Continue letting potatoes sit and fry for 1 minute then flipping with spatula for 6-10 minutes depending on the amount of potatoes.
• I like to add a tablespoon of butter half-way though frying. Add more oil or butter as need if the potatoes start to burn or the skillet looks dry.

BAKED GREEK FRIES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Spread potatoes on a baking sheet; drizzle with olive oil and stir potatoes to coat. Stir Greek seasoning, lemon zest, salt, and pepper together in a small bowl; sprinkle seasoning mixture evenly over potatoes.
• Bake in the preheated oven until tender when pierced with a fork, about 20 minutes.
• Crumble feta cheese over potatoes; sprinkle with mint.

GRANNY'S GREEK FRIED POTATOES

Steps:

• Peel and cut two large potatoes in thick pieces, salt them, sprinkle them with the juice of half a lemon and stir them well.
• Cover them and leave them for about 45 minutes.
• In a deep frying pan, heat up 2 cups of virgin olive oil.
• Drop the potatoes in the hot olive oil and let them fry with no cover until they get golden.
• Take them out with a strainer-ladle and place them on kitchen paper towels so that they totally drain from the excess oil. (They are eaten hot.).

FRIED POTATOES, GREEK-STYLE

Steps:

• Combine the potatoes, lemon juice, salt, pepper and oregano in a bowl, mix well and allow the potatoes to marinate for an hour or so.
• Heat the olive oil in a wok or deep skillet over high heat until it begins to smoke. Add the marinated potatoes and fry them, tossing gently but often, until they begin to brown. Adjust the seasonings, adding additional salt, pepper, lemon juice and oregano, as desired.
• Cook until nicely browned and just tender. Do not let the potatoes get so soft that they fall apart.

GREEK POTATO WEDGES

Steps:

• Preheat oven to 375°. Cut potatoes into wedges and place on a baking sheet, then drizzle with olive oil and sprinkle with garlic powder and oregano. Season with salt and pepper and toss until fully coated. Arrange wedges in a single layer, skin side down, and bake until deeply golden and crispy, 38 to 40 minutes.
• Meanwhile, make dip: In a small bowl, combine Greek yogurt, lemon juice, 1 tablespoon parsley and red pepper flakes. Whisk to combine.
• Top baked potato wedges with feta, tomatoes, dill, remaining tablespoon parsley, olives, and cucumber.

GREEK PAN-FRIED POTATOES RECIPE

Steps:

• * Note: Greek kefalotyri or kefalograviera cheese can be found at Greek markets. Cut the potatoes into 1/8-inch-thick slices and pat dry. Heat about 1/2 inch of olive oil in a large, preferably cast-iron, skillet over high heat. The oil should be hot but not smoking. Test it by dropping in one potato slice; it should "boil," as the Greeks say, throwing off lots of bubbling foam. Add just a handful of potatoes at a time, no more than can fit in one layer in the skillet. Cover the skillet and reduce the heat to medium. This is a particularly Greek home-cooking technique. The potatoes fry and "boil" in the oil, thus cooking on the inside thoroughly. After about 6 or 7 minutes, carefully lift the lid, and with a two-pronged long fork check the bottom of the potatoes. They should have begun to acquire some color. Gently turn the potato slices, one by one if possible, to fry on the other side. Fry until deep golden-yellow and just lightly browned. Remove with a slotted spoon, drain in a colander or on paper towels and continue, adding more olive oil to the skillet if necessary, until all the potatoes are fried. To serve, place the potatoes on a large platter and toss with salt to taste, the oregano and grated cheese, if using. If you like your potatoes crunchy, do not squeeze lemon over them; if you don't mind a soft fry and like the tang of lemon, then douse them according to taste. This recipe yields 6 servings. Each serving: 286 calories; 59 mg sodium; 0 cholesterol; 9 grams fat; 1 gram saturated fat; 48 grams carbohydrates; 4 grams protein; 4.41 grams fiber.