Greek Oven Fries * German Fried Potatoes

Glaceed Sweet Potatoes * Galette with Potatoes and Comte Cheese

 


Greek Oven Fries

 

2 medium baking potatoes

1 tsp. dried oregano

1/8 tsp. salt

2 Tbs. olive oil

pepper to taste

Vegetable cooking spray

Cut potatoes lengthwise into 8 wedges. Cover with cold water with a dash of lemon juice added (to prevent potatoes from discoloring) and soak 30 minutes. Pat potatoes dry. Place, skin-side down on baking sheet sprayed with cooking spray. Blend together oil, oregano, salt & pepper. Brush generously over potatoes. Bake at 400 degrees for about 50 minutes.


German Fried Potatoes

 

3 tbsp Vegetable oil

4 C Thin sliced raw potatoes

1 lg Onion, sliced

1 tsp Salt

Heat the oil in a large skillet. Add sliced potatoes and onions. Cover skillet and cook, turning potatoes occasionally, until tender and golden brown. Season with salt.

By Jerry Sparks


Glaceed Sweet Potatoes

 

2 md Sweet potatoes

1 pt Corn oil

1/2 c Sugar

Bowl of ice water

Batter

1 c Flour

1/2 c Cornstarch

1 Egg

1/2 ts Baking powder

1 tb Corn oil

Water

 

Batter: Mix all ingredients, except water. Gradually add water til mixture is consistency of pancake batter.

Peel potatoes. Dice in 1-inch squares. Preheat wok. Pour in oil, reserving 2 tbs. Heat to 350 F. Dip potatoes in batter. Deep fry 3 minutes. Preheat second wok or frying pan. Heat remaining 2 tb oil. Stir in sugar, continuously whipping until sugar turns to light brown syrup. Put fried potatoes in syrup to coat. Remove coated potatoes, dip in ice water and place on hot, greased platter. Serve immediately.

 


Galette with Potatoes and Comte Cheese

 

1.2 kg of potatoes

600 gr of Comte cheese

4 eggs

400 gr of flour

5 gloves of garlic

1 bunch of parsley

1 tomato

salt and pepper

Simple as ABC: Grate finely the potatoes in a salad bowl. Add the eggs, the flour, crushed garlic, minced parsley and the grated Comte cheese. Add a pinch of salt and a pinch of pepper. Mix in a fried pan, heat up some oil with butter. Put the preparation in the pan, cook each side until you reach a golden color. You can garnish you dish with pieces of tomatoes and dices of Comte cheese with parsley.

 

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