Peasant Style Potatoes Food

PEASANT SKILLET

Steps:

• In a large skillet over medium-high heat, cook bacon until crisp. Drain on paper towels, reserving 2 tablespoons drippings in skillet. Add next five ingredients to drippings. Reduce heat to medium; cook, covered, stirring frequently, until vegetables are crisp-tender, 10-15 minutes. Sprinkle with salt and pepper. Cut sausage diagonally into 1/2-in. slices; place on top of vegetables. Reduce heat; simmer, covered, stirring frequently, about 10 minutes. Crumble bacon; sprinkle on top.

PEASANTS POTATOES - FRIED POTATOES & ONIONS.

Steps:

• Potatoes, skin & cube 1/2 inch bits. 1 potato to 16 cubes.
• put in bowl, place in 1200 watt microwave for 8 minutes at 1/2 power.
• take bowl out of microwave. Add 1/4 cup oil, salt, pepper, & paprika to potatoes & toss.
• Return to microwave, cook 3 additional minutes at 1/2 power.
• put 12" fry pan on stove at near high. Add 1/4 cup oil.
• put potatoes into hot oil.
• Once potatoes are cooked on one side add garlic & onions.
• toss ingredients.
• cook till done.

PEASANT POTATOES

Steps:

• Slice sausage into 3/4 inch thick slices.
• Cut potatoes into cubes 1 1/2 to 2 inch pieces.
• Dice or slice red pepper.
• Melt butter over medium heat.
• Add onion and garlic, cook and stir 5 minutes or until onion is translucent.
• Stir in sausage and oregano.
• Cook 5 minutes.
• Stir in potatoes, and add salt and pepper to taste, mix well.
• Transfer to crock-pot or slow cooker.
• Cover and cook on low 6 to 8 hours or on high 3 to 4 hours stirring every hour.
• Add cabbage and bell pepper last 30 minutes of cooking.
• Top with parmesan cheese before serving.

PEASANT-STYLE POTATOES & CABBAGE

Steps:

• Place potatoes in 3-quart saucepan with water to cover.
• Bring to boil over medium-high heat.
• Reduce heat; simmer until tender, 20 to 25 minutes, drain.
• While potatoes are cooking, cook bacon in 12-inch skillet over medium heat until crisp, stirring occasionally.
• With slotted spoon, remove bacon to plate.
• Cook cabbage and leek in drippings remaining in skillet over medium heat until tender, stirring occasionally, about 10 minutes.
• Mash potatoes until smooth.
• Gradually add hot milk; beat until fluffy.
• Stir in green pepper sauce and salt.
• Add cabbage, leek and bacon; mix in well.

PEASANT-STYLE POTATOES

Steps:

• Peel and thinly slice the potatoes; if you have a mandoline, use it, but on its thickest setting-you want slices about 1/8 inch thick.
• Put the oil in an 8- or 10-inch nonstick skillet and turn the heat to medium; 3 or 4 minutes later, drop in a slice of potato. When tiny bubbles appear around the edges of the potato, the oil is ready; add all of the potatoes along with a fair amount of salt and pepper.
• Gently turn the potatoes occasionally, keeping the heat at medium until, 15 to 20 minutes later, they are tender. At that point, turn the heat up so the potatoes brown a bit. Add the garlic, if you're using it, during the last 5 minutes of cooking. Taste and adjust the seasoning, then garnish and serve hot.

PERFECT CRISPY POTATOES

Steps:

• Preheat oven to 375 degrees F.
• In a large saute pan, heat the oil over medium-high heat. Add the potato cubes and season with salt and pepper, to taste. Saute stirring frequently, for 5 minutes. Turn the heat up to high, add the water, stir, and cover the pan with a lid. Steam the potatoes until the water evaporates, about 3 or 4 more minutes. (Every 1 to 2 minutes, open the lid long enough to stir the potatoes so they don't stick.) Lower the heat to medium, and saute another 1 to 2 minutes until all traces of water are gone. Toss in the butter and stir to coat the potatoes. Spread the potatoes out on a baking sheet. Bake in the oven until the potatoes are crisp and browned to your liking, about 15 to 25 minutes depending on how dark you want them. Transfer the potatoes to a serving bowl and serve.

PEASANT POTATO SALAD WITH HARISSA VINAIGRETTE

Steps:

• For the potatoes: Cook potatoes in generously salted water until tender. Rinse and cool on sheet pan. While potatoes are cooking, toss butternut squash in 1 tablespoon olive oil and pan sear until tender.
• Prepare vinaigrette and remaining vegetables. In a large bowl, combine potatoes, vegetables, olives, scallions and herbs. Toss gently to combine. Drizzle potato mixture with enough dressing to coat potatoes and vegetables. Adjust seasoning with salt and pepper to taste. Chill or serve room temperature.
• For the vinaigrette: In a blender or food processor, add shallots, garlic, harissa paste, Dijon and vinegar. Process until smooth. Slowly pour in oil while blender is running to create an emulsion. Season with salt and pepper.

PEASANT-STYLE GREEK CHICKEN

Steps:

• Place chicken in a shallow baking dish.
• Arrange potatoes and garlic around chicken.
• Mix together lemon juice and olive oil, salt and pepper, and pour evenly over chicken and potatoes.
• Add just enough water until potatoes are almost about covered.
• Cover chicken and pototoes with 2 Tbsps. of oregano.
• Cover with foil and bake at 350ºF. for 20 minutes.
• Uncover, turn chicken; stir potatoes; and sprinkle on remaining oregano.
• If potatoes aren't at least half-covered with liquid, add more water.
• Return to oven for about 25-30 minutes.
• Chicken is done when both sides are lightly browned and potatoes are soft.
• Good served with crisp bread or pita.