AWESOME PAN FRIED POTATOES
I made this up tonight in search of something different from baked(boiled)potatoes. My oven was not working yet so I decided to pan fry them and they were a hit. ***Updated on 9/16 to add that potatoes should be browned and to add more oil as needed.
Provided by Queenofcamping
Categories Potato
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Microwave potatoes for 5-6 minutes to soften.
- Cut potatoes into bite size pieces(about 1 inch cubes).
- Dice onion.
- Spray large frying pan with olive oil and add potatoes, onions,paprika and garlic adding more oil as needed to brown the potatoes. Cook on medium heat until tender and browned.
- When done, add white wine and salt and pepper to taste.
Nutrition Facts : Calories 80.6, Fat 0.1, Sodium 4.4, Carbohydrate 17.4, Fiber 1.7, Sugar 1.5, Protein 1.7
GREEK STYLE POTATOES
Greek Style Potatoes is a simple recipe, and the closest I can get to the real thing. The best is that it can be adjusted to your taste as you bake it. I sometimes add a little more lemon. The potatoes are moist, and great with green beans and baked chicken with a little salsa and feta on top.
Provided by Cathie
Categories Side Dish Potato Side Dish Recipes
Time 2h20m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 417.8 calories, Carbohydrate 58.6 g, Cholesterol 0.3 mg, Fat 18.5 g, Fiber 7.4 g, Protein 7 g, SaturatedFat 2.6 g, Sodium 598.9 mg, Sugar 2.9 g
CRISPIEST GREEK LEMON POTATOES RECIPE (PATATES LEMONATES)
Best Greek lemon potatoes recipe! Crispy on the outside, fluffy on the inside with yummy lemon-y flavor. All the secrets to roast the perfect Greek potatoes
Provided by Eli K. Giannopoulos
Categories Sides
Time 1h30m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 200C / 400F
- To prepare these extra crispy Greek lemon potatoes, cut the potatoes into wedges and place them on a large metal roasting pan. Into a bowl add the remaining ingredients (including the semolina and the 150ml of water) and blend; pour the semolina-lemon mixture over the potatoes and season well with salt and pepper.
- Bake for 40 minutes, until a nice golden crust has formed on the potatoes; turn them out of the oven, toss them a little bit to bring them upside down, sprinkle with a pinch of oregano and put back into the oven for another 30-40 minutes. If all of the liquid has been absorbed and the pan appears to be getting dry, add 1/4-1/2 of a cup hot water into the pan or some extra lemon mixture, before they have fully browned
- The secret for these extra crispy Greek lemon potatoes is to sprinkle the potatoes with some semolina, as it helps to form a nice golden crust around them. Don't be afraid of over baking them- they will become even more delicious!
Nutrition Facts : ServingSize 1 plate, Calories 385kcal, Sugar 3.3g, Sodium 457.6mg, Fat 24g, SaturatedFat 3.5g, UnsaturatedFat 19.6g, TransFat 0g, Carbohydrate 41.9g, Fiber 6.5g, Protein 4.5g, Cholesterol 0g
TRADITIONAL MOUSSAKA RECIPE WITH EGGPLANTS (AUBERGINES) AND POTATOES
The very best traditional Greek Moussaka recipe. Imagine layers of juicy beef mince, sweet eggplants, and creamy béchamel sauce baked to perfection!
Provided by Eli K. Giannopoulos
Categories Main
Time 1h45m
Number Of Ingredients 21
Steps:
- To prepare this Greek moussaka recipe, begin by preparing the eggplants. Remove the stalks from the eggplants and cut them into slices, 1 cm thick. Season with salt and place in a colander for about half an hour.
- and squeeze with your hands, to get rid of the excessive water. Pat them dry and fry in plenty of oil, until nicely colored. Place the fried eggplants on some paper, in order to absorb the oil. (For a lighter version of the traditional Greek moussaka try drizzling the aubergines with some olive oil and bake them for 20 minutes instead of frying them). Set aside when done.
- If you are adding potatoes to your moussaka, now its time to slice them into 0.5cm, half a finger width slices. Fry them or bake them in the same way as the eggplants. Season with some salt and set them aside when done.
- for the moussaka. Heat a large pan to medium-high heat and add the olive oil. Stir in the chopped onions and sauté, until softened and slightly colored. Stir in the mince breaking it up with a wooden spoon and sauté. When it starts to brown, add the the garlic and tomato paste and sauté until the garlic starts to soften. Pour in the red wine to deglaze the meat juices and wait to evaporate. Add the tinned tomatoes, the sugar, a pinch of cinnamon, 1 bay leaf and a good pinch of salt and pepper. Bring to the boil then turn the heat down and simmer with the lid on for about 30 minutes or until most of the juices have evaporated. Set aside when done.
- for the moussaka. Use a large pan to melt the butter over low-medium heat. Add the flour whisking continuously to make a paste. Add warmed milk in a steady stream; keep whisking in order to prevent your sauce from getting lumpy. If the sauce still needs to thicken, boil over low heat while continuing to stir. Its consistency should resemble a thick cream.
- Remove the béchamel pan from the stove and stir in the egg yolks, salt, pepper, a pinch of nutmeg and the most of the grated cheese. Reserve some cheese to sprinkle on top! Whisk quickly, in order to prevent the eggs from turning an omelette! Season with salt to taste. Take one spoon full of béchamel and stir it in the meat sauce. Set the béchamel sauce aside.
- Now its time to assemble the moussaka. For this moussaka recipe you will need a large baking dish, approx. 20x30cm / 8x12inch and 8cm/3 inch deep). Butter the bottom and sides of the pan and layer the potatoes first (if you're using them), then half the eggplants. Pour in all of the meat sauce and spread it out evenly. Add a second layer of eggplants, top with all of the béchamel sauce and smooth out with a spatula.
- . Preheat you oven at 180C/350F and bake your musaka for about 60 minutes or until its crust turns light golden brown. Even though it will be really hard to do so, you should wait for the moussaka to cool down and be just warm to the touch before cutting into pieces. This will prevent the béchamel sauce from pouring out when you're cutting your pieces.
- Serve the Moussaka with a refreshing Traditional Greek Salad and enjoy over a glass of wine!
Nutrition Facts : ServingSize 1 Piece, Calories 455kcal, Sugar 11g, Sodium 84.6mg, Fat 19.1g, SaturatedFat 8.2g, UnsaturatedFat 9.7g, TransFat 0g, Carbohydrate 61g, Fiber 5.3g, Protein 14.7g, Cholesterol 72.1mg
GREEK PAN-FRIED POTATOES
Make these easy Greek Pan-Fried Potatoes that include feta & bacon! Good thing they're so easy - your family will be asking for these fried potatoes again!
Provided by My Food and Family
Categories Recipes
Time 35m
Yield 4 servings
Number Of Ingredients 4
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.
Nutrition Facts : Calories 260, Fat 20 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 40 mg, Sodium 530 mg, Carbohydrate 12 g, Fiber 2 g, Sugar 1 g, Protein 10 g
FRIED POTATOES, GREEK-STYLE
Provided by Robert Farrar Capon
Categories side dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 4
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.
Nutrition Facts : @context http, Calories 331, UnsaturatedFat 15 grams, Carbohydrate 39 grams, Fat 18 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 550 milligrams, Sugar 1 gram
THE MOST ADDICTING PAN FRIED POTATOES
Super easy, Gluten-Free, Vegan.
Provided by Anna Martin
Number Of Ingredients 4
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.
GREEK POTATO HASH
Greek Potato Hash - A quick and simple dish to serve as a main course or as a side.
Provided by Nicky Corbishley
Categories Dinner
Time 35m
Number Of Ingredients 10
Steps:
- Place your potatoes in a medium pan, cover with cold water and bring to the boil. Boil for 10-13 minutes until the potatoes are soft and tender but not mushy. PRO TIP You can test this by pushing a table knife into a potato; it should slide in easily without the potato disintegrating.
- Drain the potatoes using a colander. Leave them in the colander for a minute to release steam, so that the excess moisture evaporates.
- Take a large frying pan/skillet. Heat up the olive oil until hot and carefully add in the potatoes (the oil can spit a bit. Crush the potatoes slightly using the back of a fork. Fry the potatoes for about 6-8 minutes, turning every couple of minutes until you get a nice brown crust on them.
- Add in the onion, garlic, oregano, salt and pepper and cook for a further 3-4 minutes. Give everything a stir every minute or so to prevent it sticking.
- Turn the heat off and crumble the feta over the top. Sprinkle on the lemon zest and parsley and serve.
Nutrition Facts : ServingSize 392 g, Calories 273 kcal, Carbohydrate 19 g, Protein 8 g, Fat 18 g, SaturatedFat 7 g, Cholesterol 33 mg, Sodium 577 mg, Fiber 3 g, Sugar 2 g
ROASTED GREEK LEMON POTATOES
If there's one certainty in life that I can stand fully behind is that Greeks love their potatoes. The humble root vegetable is incorporated into a number of iconic dishes like moussaka, briam, artichoke and potato stew. If you're used to visiting Greece in the summer you'll most often see it fried in olive oil as the universal side dish. But what I want to share with you today is my all-time favorite recipe for roasted Greek lemon potatoes
Provided by Christina Xenos
Categories Greek Easter Recipes
Time 55m
Yield 4 servings
Number Of Ingredients 9
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.
Nutrition Facts : Calories 347.58 kcal, Fat 18.34 g, TransFat 0.0 g, Cholesterol 0.0 mg, Carbohydrate 43.29 g, Protein 5.01 g, Fiber 5.64 g, Sugar 2.45 g, SaturatedFat 2.58 g, Sodium 701.47 mg
LEMONY GREEK POTATOES WITH OREGANO AND GARLIC (PAREVE)
Steps:
- Preheat the oven to 400 F.
- Transfer to a serving dish and enjoy!
Nutrition Facts : Calories 252 kcal, Carbohydrate 34 g, Cholesterol 0 mg, Fiber 4 g, Protein 4 g, SaturatedFat 2 g, Sodium 71 mg, Sugar 2 g, Fat 12 g, ServingSize serves 4 to 6, UnsaturatedFat 0 g
GRANNY'S GREEK FRIED POTATOES
This simple recipe bursts with flavor and goodness! Taken from explorecrete.com and posted for ZWT. Time does NOT include 'sit' time (45 minutes.)
Provided by alligirl
Categories Potato
Time 25m
Yield 2 side dishes, 2 serving(s)
Number Of Ingredients 4
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.).
Nutrition Facts : Calories 2202, Fat 216.4, SaturatedFat 29.9, Sodium 27, Carbohydrate 67.2, Fiber 8.9, Sugar 3.6, Protein 7.8
PAN FRIED POTATOES
Pan-fried potatoes and onions are a delicious side dish.
Provided by Stephanie Manley
Categories Side Dish
Time 30m
Number Of Ingredients 5
Steps:
- Cut the potatoes into ¼ inch slices.
- Rinse potatoes in a colander. Shake off the excess water.
- Melt the butter in a large skillet over medium heat.
- Layer the potatoes into the skillet.
- Sprinkle with salt and pepper.
- Cook covered over medium heat for about 8 minutes.
- Add onions and cook uncovered for 8 to 10 minutes, flipping over once or twice so the potatoes brown evenly.
- Cook until the potatoes are tender and browned.
Nutrition Facts : Calories 140 kcal, Carbohydrate 21 g, Protein 3 g, Fat 6 g, SaturatedFat 4 g, TransFat 0.2 g, Cholesterol 15 mg, Sodium 245 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 1.3 g, ServingSize 1 serving
GREEK PAN-FRIED POTATOES RECIPE
Provided by á-174942
Number Of Ingredients 7
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.
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- Return the potato wedges back to the dry bowl. Season generously with Kosher salt and black pepper. Drizzle about 3 tablespoons of extra virgin olive oil. Toss to combine, making sure all the potatoes are well-coated.
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- In a pot or pan that has enough space for the potatoes in one layer, add some olive oil, about an inch high.
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