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
GREEK POTATOES (OVEN-ROASTED AND DELICIOUS!)
These potatoes are a staple in our home. Whether accompanying roast lamb or chicken, or just on their own, we have them a couple of times a week. They are delicious and the ones that get overly-brown in the pan and stick a bit are MINE! Clean up is a little tricky with this recipe, unless you line your pans with foil, but I find that just filling the pan up with hot, sudsy water and forgetting for an hour (something I apparently have no problem doing ;-)) helps a lot.
Provided by evelynathens
Categories Potato
Time 1h29m
Yield 8 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 409.7, Fat 13.9, SaturatedFat 2, Sodium 23.9, Carbohydrate 66.2, Fiber 8.6, Sugar 3.2, Protein 7.7
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
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
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
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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