Greek Potato Patties Recipes

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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



Greek Style Potatoes image

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

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

GREEK POTATOES WITH LEMON VINAIGRETTE

Provided by Bobby Flay

Categories     side-dish

Time 50m

Yield 4 servings

Number Of Ingredients 9



Greek Potatoes with Lemon Vinaigrette image

Steps:

  • Preheat oven to 425 degrees F.
  • Whisk olive oil, lemon juice, shallots, garlic, oregano, and parsley in a medium bowl to blend; season with salt and pepper.
  • Toss potatoes with 1/2 cup vinaigrette on a heavy, large, rimmed baking sheet. Reserve the remaining vinaigrette. Pour chicken stock around potatoes and season potatoes with salt and pepper. Roast potatoes until tender and golden brown, turning occasionally, about 45 minutes. Transfer to a serving platter and drizzle with the remaining vinaigrette and more chopped parsley.

1 1/2 cups olive oil
6 tablespoons fresh lemon juice
1 large shallot, chopped
2 cloves garlic, chopped
2 tablespoons chopped fresh oregano, or 1 tablespoon dried
1 tablespoon chopped fresh Italian parsley, plus more for garnish
Salt and freshly ground black pepper
3 pounds large russet potatoes, cleaned, each cut lengthwise into 6 wedges
1/2 cup chicken stock or canned low-sodium chicken broth

GREEK POLPETES (POTATO CAKES)

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



Greek Polpetes (Potato Cakes) image

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.

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)

FRIED POTATOES, GREEK-STYLE

Provided by Robert Farrar Capon

Categories     side dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 4



Fried Potatoes, Greek-Style image

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

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

GREEK POTATO PATTIES

Make and share this Greek Potato Patties recipe from Food.com.

Provided by Sueie

Categories     Potato

Time 20m

Yield 6 serving(s)

Number Of Ingredients 9



Greek Potato Patties image

Steps:

  • Boil potatoes until soft.
  • Drain and mash.
  • Place in bowl with crumbled feta cheese, spring onions,dill, egg and lemon juice, seasoning to taste.
  • Stir well.
  • Cover bowl and chill until firm.
  • Divide mixture into six big patties, flatten slightly and then dredge with flour.
  • Heat oil in pan and shallow fry patties until golden brown on each side.

500 g potatoes, peeled and chopped
115 g reduced-fat feta cheese
4 spring onions, finely chopped
3 tablespoons chopped fresh dill
1 egg, beaten
1 tablespoon lemon juice
ground black pepper
flour, for coating
olive oil, to shallow fry

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