Best Greek Pan Fried Potatoes Recipes

GREEK PAN-FRIED POTATOES

Greek Pan-Fried Potatoes image

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

Ingredients

4 slices OSCAR MAYER Bacon, chopped
2 medium potatoes, thinly sliced
1/4 cup green onion slices
1 pkg. (4 oz.) ATHENOS Crumbled Feta Cheese with Basil & Tomato

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 PAN-FRIED POTATOES RECIPE

Greek Pan-Fried Potatoes Recipe image

Provided by á-174942

Number Of Ingredients 7

Ingredients

OPTIONAL GARNISH:
Olive oil as needed
8 large white boiling or Yukon Gold potatoes peeled
Salt to taste
1 teaspoon dried oregano - (to 1 1/2) preferably Greek
3 tablespoons grated Greek kefalotyri cheese - (to 4) (or kefalograviera cheese) see * Note
1 lemon cut in quarters

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.