Pastetnik Potatoes Recipes

PASTITSIO

Steps:

• For the sauce, heat the olive oil over medium-high heat in a large pot. Add the onion and saute for 5 minutes. Add the beef and lamb, and saute over medium heat for 8 to 10 minutes, until it's no longer pink, crumbling it with the back of wooden spoon. Drain off any excess liquid, add the wine, and cook for 2 more minutes. Add the garlic, cinnamon, oregano, thyme, and cayenne, and continue cooking over medium heat for 5 minutes. Add the tomatoes, 2 teaspoons salt, and 1 teaspoon pepper and simmer, stirring occasionally, for 40 to 45 minutes. Set aside.
• Preheat the oven to 350 degrees F.
• For the bechamel, heat the milk and cream together in a small saucepan over medium-low heat until simmering. In a medium saucepan, melt the butter. Add the flour and cook over medium heat, whisking constantly for 2 minutes. Pour the warm milk and cream mixture into the butter and flour mixture, whisking constantly. Continue cooking, stirring occasionally, over medium heat for 5 to 7 minutes, until smooth and thick. Add the nutmeg, 1 teaspoon salt, and 1 teaspoon of pepper. Stir in 3/4 cup of Parmesan cheese, 1/2 cup of the tomato and meat sauce, and allow to cool for 10 minutes. Stir in the eggs and yogurt and set aside.
• Meanwhile, cook the pasta in a large pot of boiling water until al dente. Don't over-cook because the pasta will later be baked. Drain and set aside.
• Add the pasta to the meat and tomato sauce, and pour the mixture into a baking dish. Spread the bechamel evenly to cover the pasta and sprinkle with the remaining 3/4 cup Parmesan cheese. Bake for 1 hour, until golden brown and bubbly. Set aside for 10 minutes and serve hot.

PASTETNIK POTATOES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• In a medium bowl, toss potatoes with olive oil to coat, and place in a shallow roasting pan or baking dish. Season with salt and pepper.
• Bake for 1 hour, or until golden brown and tender. Remove from the oven, and transfer potatoes to a large bowl. Stir in yogurt and mayonnaise to coat. Serve immediately.

PASTETNIK POTATOES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• In a medium bowl, toss potatoes with olive oil to coat, and place in a shallow roasting pan or baking dish. Season with salt and pepper.
• Bake for 1 hour, or until golden brown and tender. Remove from the oven, and transfer potatoes to a large bowl. Stir in yogurt and mayonnaise to coat. Serve immediately.

POTATO PIE (PATATNIK)

Steps:

• Peel and grate potatoes.
• Salt and leave aside for 15 minutes.
• Strain potatoes dry (salting would have caused the potatoes loosing water).
• Grate onions and mix with the potatoes and dried thyme (you can add a bit of dried mint as well).
• Heat oil in a shallow pan.
• Add the potato mixture to the pan and spread evenly, forming a sort of 1- 2 cm thick pancake.
• Cover with a lid and fry until the bottom is golden and a crust forms.
• Hold pan with lid on and turn over the potato pie on the lid.
• Slide potato pie on the uncooked side and repeat above steps until fried to golden.
• Repeat until mixture runs out.

PARMENTIER POTATOES

Steps:

• Tip the potatoes into a large pan of cold water and season with a large pinch of salt. Bring to the boil over a high heat, then immediately drain and leave to steam-dry for a few minutes in a colander.
• Heat the oven to 220C/200C fan/gas 7. Tip the potatoes onto a large baking tray along with the garlic cloves, rosemary and oil. Season well, then mix everything thoroughly so each potato cube is coated in the oil. Shake the tray gently to spread the potatoes out into a rough single layer. Roast for 30-35 mins, turning halfway through, until the potatoes are golden and crisp on the outside and tender when pierced with a fork. Serve with roast lamb, fish or as an alternative to chips or roast potatoes.