Greek Potato Patties Recipes

GREEK STYLE POTATOES

Greek Style Potatoes image

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

Ingredients

⅓ cup olive oil
1 ½ cups water
2 cloves garlic, finely chopped
¼ cup fresh lemon juice
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 cubes chicken bouillon
ground black pepper to taste
6 potatoes, peeled and quartered

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

EASY GREEK POTATO PATTIES WITH CREAMY FETA CHEESE SAUCE

Easy Greek Potato Patties with Creamy Feta Cheese Sauce image

Provided by Marilena Leavitt

Categories Side Dish

Time 50m

Yield Serves 6-8

Number Of Ingredients 19

Ingredients

1 lb. boiling potatoes
5 oz. Greek feta cheese, crumbled
¼ cup parsley, minced
½ tsp. dried spearmint
--- pinch of nutmeg
½ tsp. salt
¼ tsp. freshly ground pepper
1 large egg, lightly beaten
--- all purpose flour (for the patties if needed)
1 cup all purpose flour to coat the patties
5-6 TBSP. olive oil for sautéing
2 small green onions, sliced, for decoration (optional)
For the Feta Cheese Sauce:
2 sm. pepperoncini, stems removed
8 oz. Greek Feta cheese
¼ cup Greek yogurt
2 tsp. cider vinegar
2 TBSP. olive oil
--- sea salt and freshly ground pepper to taste

Steps:

Wash the potatoes then place them with their skins in a pot with plenty of salted water and cook them until tender. Drain and let them cool slightly. Peel off their skin.
Place the potatoes in a bowl and mash them with a potato masher or pass them through a potato ricer.
To the bowl with the potatoes, add the Feta, parsley, mint, nutmeg, salt and pepper and mix well. Taste and adjust the seasoning. Add the egg and mix again. If the mixture is too loose to form patties, add some flour, a tablespoon at a time, until the mixture is solid. Cover and refrigerate for 20 minutes.
Take the bowl out of the refrigerator and form small patties, about 2½". Place the patties on a large plate.
In a large, non-stick skillet, heat the olive oil under medium-high heat.
Flour both sides of the patties lightly and cook in the hot oil until golden brown. Turn and cook the second side too. If they brown too fast, lower the temperature. Add more oil to the skillet as necessary.
Top with a few sliced green onions and serve warm with some Feta Cheese sauce on the side.
For the Feta Cheese Sauce: Combine all ingredients in a small food processor and mix until fairly smooth. Cover and refrigerate for at least one hour before serving. The sauce can keep in the fridge for a week and can also be used to top baked potatoes or in a salad dressing.

GREEK POLPETES (POTATO CAKES)

Greek Polpetes (Potato Cakes) image

From Mediterranean Dishes. I tinkered with this recipe a little because Evelyn wasn't there to stop me. You'll find this appetizer on most any Greek mezethes. I want be reincarnated a potato in the next round.

Provided by COOKGIRl

Categories Potato

Time 30m

Yield 10 serving(s)

Number Of Ingredients 12

Ingredients

1 lb white potato, peeled (can use leftover mashed potatoes)
salt
fresh ground black pepper
2/3 cup feta cheese
2 spring onions, green and white parts, sliced thinly
2 tablespoons red onions, finely minced
2 tablespoons fresh dill, minced
1/2-1 tablespoon of fresh mint, minced
1 egg, beaten
1 tablespoon fresh lemon juice, to taste
flour, for dredging
olive oil (for frying)

Steps:

In large pot, boil the potatoes until soft. Do not salt the water until ready to mash the potatoes with the other ingredients.
While still warm, mash the potatoes with the feta cheese, green onion, red onion, dill, mint, egg, lemon juice, *salt and pepper. *Taste the mixture first before adding the salt because feta itself is quite salty. Place the potato mixture in the refrigerator to firm up. Refrigerate potato mixture until ready to fry.
Divide the potato mixture into little balls approximately 3/4"-1" in diameter. NOTE: The potato mixture can be prepared ahead of time and refrigerated until ready to cook.
Flatten the balls slightly and dredge in flour. Heat the olive oil in the pan and fry up the cakes until golden brown on both sides. Drain on paper towel.
Serve warm. I like to drizzle extra lemon juice on top of the potato cakes.
Yield is not known. Serving is estimated.

FRIED POTATOES, GREEK-STYLE

Fried Potatoes, Greek-Style image

Provided by Robert Farrar Capon

Categories side dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 4

Ingredients

6 medium baking potatoes, washed but not peeled and cut up as for large french fries
Juice of 1/2 lemon (or more, to taste)
Salt, black pepper and oregano, to taste
1/2 cup olive oil

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 POTATO CASSEROLE

Greek Potato Casserole image

The crunchy golden brown topping and tangy yogurt and feta make this recipe a winner. You can loosen the mixture with a few tablespoons of milk if necessary. -Cheryl Woodson, Liberty, Missouri

Provided by Taste of Home

Categories Side Dishes

Time 1h

Yield 8 servings.

Number Of Ingredients 14

Ingredients

1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
3/4 cup plain yogurt
1 package (4 ounces) crumbled tomato and basil feta cheese
3 tablespoons pitted Greek olives, chopped
2 tablespoons minced chives
1 teaspoon lemon-pepper seasoning
1/8 teaspoon pepper
1 package (24 ounces) refrigerated mashed potatoes
TOPPING:
1/2 cup panko bread crumbs
1/4 cup grated Parmesan cheese
2 tablespoons butter, melted
1 teaspoon minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed

Steps:

In a large bowl, combine the first 8 ingredients. Stir in mashed potatoes. Transfer to a greased 11x7-in. baking dish. , Combine topping ingredients; sprinkle over casserole., Bake, uncovered, at 350° until golden brown, 40-45 minutes.

Nutrition Facts : Fat 13 g fat (9 g saturated fat), Cholesterol 29 mg cholesterol, Sodium 752 mg sodium, Carbohydrate 24 g carbohydrate, Fiber 4 g fiber, Protein 9 g protein.