Greek Fried Potatoes

4
Servings
15m
Prep Time
45m
Cook Time
1h
Ready In


"This is another recipe that came from a learning packet from my DD's ACCC culinary school. I have rewritten the directions with approximate times added. I have not tried it yet. Serve it with my posted Souvlaki recipe."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (220.9 g)
  • Calories 313.9
  • Total Fat - 18.9 g
  • Saturated Fat - 3.4 g
  • Cholesterol - 92.5 mg
  • Sodium - 1725.4 mg
  • Total Carbohydrate - 10.1 g
  • Dietary Fiber - 1 g
  • Sugars - 2.4 g
  • Protein - 27.6 g
  • Calcium - 26.3 mg
  • Iron - 2.2 mg
  • Vitamin C - 14.6 mg
  • Thiamin - 0.1 mg

Step 1

Soak potato slices in water for 15 minutes.

Step 2

Drain and blot with paper towels to remove moisture.

Step 3

In large skillet, saute onions on medium heat for about 10 minutes stirring frequently.

Step 4

Remove onions and set aside.

Step 5

Turn heat to medium high and add potato slices.

Step 6

Use a spatula to turn the potatoes frequently and cook until they are tender about 15 minutes.

Step 7

Add onion, salt, pepper, oregano and lemon juice and mix thoroughly.

Step 8

Cook for an additional 3-4 minutes. Enjoy.

Tips & Variations


No special items needed.

Related

MsPia

I had friends over for dinner and the potatoes were a hit! It was time consuming to make them all golden as I like them. I would love to try to make then on the grill in my paella pan that is big enough to to handle all 4 potatoes.

review by:
(6 Jul 2014)

Sheri

Update: I made them with crumbled feta cheese and the cheese added lots of great taste to the potatoes. Double yum for these potatoes! I made half a batch of them to have with fried ham and eggs with homemade Italian toast. Loved everything about them!

review by:
(19 Feb 2014)

Mikekey

We had breakfast for dinner tonight and these were great with an omelet and sausages. Easy recipe. Loved the hint of lemon. Will be making these again! I used red potatoes and didn't peel them.

review by:
(23 Dec 2013)

Chef shapeweaver

This recipe was made on 11/15/13 as part of our dinner,and most importantly for the " Billboard Tag " game. I did something to this recipe that I seldom do, it was followed exactly as written. :) I did have some trouble with the potatoes sticking to the pan,but a bit more oil was added and it seemed to do the trick.The adding of the lemon juice sort of threw me off,but it wasn't bad at all. Thanks for posting and, " Keep Smiling :) "

review by:
(16 Nov 2013)

Bergy (RIP" Forever in our Kitchen)

Loved the flavour from the added oregano & lemon. I think to get the slices nice and evenly browned you need a skillet large enough to have a single layer, flipping them constantly. I only did one potato so it worked fine for me.

(25 Aug 2013)

Gerry

A wonderful tasting potato dish! So good. Happy I have a special frying pan for our outdoor bbq, as I plan to make these for my family and friends when we gather for our backyard get togethers this summer. Added to my family cookbook as it will be a year around go to at our house!

review by:
(31 May 2013)