Dutch Fried Potatoes Gebakken Aardappelen Recipes

FRIED POTATOES WITH ONION AND KIELBASA

Steps:

• In a large pot, boil potatoes.
• While the potatoes are cooking, cut the sausage into 1/4 inch pieces.
• When the potatoes are ALMOST done-not fork tender, drain.
• When potatoes are cool enough to handle, dice.
• In a large pot, add oil, onions and garlic.
• Saute until translucent.
• Remove from burner and add paprika. Mix well.
• Add the potatoe and kielbasa, mix well, cover and cook on low heat for 15 minutes, stirring often.

DUTCH FRIED POTATOES (GEBAKKEN AARDAPPELEN)

Steps:

• Cut potatoes into thick slices. Heat the butter in a pan and fry the diced bacon until fairly crispy. Remove bacon from the pan and set aside.
• Place potato slices in the bacon grease, making sure the slices each touch the bottom of the skillet. (You will probably have to do this in batches.)
• Turn to low and slowly fry the potato slices until golden, then flip to the other side.
• When potatoes are golden on both sides, remove to a plate and keep warm, then quickly saute the onions in the grease.
• Add back the bacon and potato slices and carefully toss them together. Season with salt to taste. Serve hot.

BOILED POTATOES COLOMBIAN STYLE (PAPAS CHORREADAS)

Steps:

• Peel potatoes leaving some skin on for color. Cut any large potatoes in half. Boil about 20 minutes until tender.
• Finely chop onions, cilantro and tomato. Stir fry in a little oil until they are mixed well and softened.
• Add milk, cheese and salt to taste. Simmer on low until it thickens.
• Serve potatoes with the sauce poured over top.

DUTCH POTATOES

Steps:

• In a small skillet, saute onion in butter for 8 to 10 minutes or until golden brown.
• Meanwhile, place potatoes and carrot in a large saucepan; cover with water; bring to a boil.
• Reduce heat; cover and cook for 10 to 15 minutes or until tender. Drain.
• In a small mixing bowl, mash potatoes and carrots.
• Beat in sauteed onion, sour cream and salt.
• Sprinkle with chives.

NANA'S PA DUTCH POTATO AND BREAD FILLING

Steps:

• Boil potatoes until tender; drain. Place in large bowl and mash with 4 tbsp butter, milk and chicken stock.
• While potatoes are cooking, in a large skillet over med-high heat, melt 3/4 cup butter; add chopped celery, onion, and parsley; sautee until tender -- about 7-10 minutes. Add salt and pepper. Reduce heat to medium and add the toasted bread cubes. Cook, stirring frequently, for another 4-5 minutes.
• Remove from heat and fold into the mashed potato mixture. Fold in the beaten eggs and stir everything together well.
• Pour into a greased/sprayed 13" x 9" (or larger) pan. Cover and bake at 350 for 25 minutes. Uncover and bake for another 15-20 minutes or until lightly browning on top.
• Serve.