Peasant Potatoes Recipes

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SPANISH POOR MAN´S POTATOES | ONE OF SPAIN´S MOST ICONIC DISHES



Spanish Poor Man´s Potatoes | One of Spain´s Most Iconic Dishes image

Provided by Albert Bevia @ Spain on a Fork

Categories     Appetizer     Side Dish

Number Of Ingredients 8

3 yukon gold potatoes
1 green bell pepper
1 red bell pepper
2 small onions
6 cloves garlic
1/3 cup extra virgin olive oil (65 ml)
sea salt & black pepper
handful freshly chopped parsley

Steps:

  • Cut 3 yukon gold potatoes into rounds that are a 1/4 inch thick, then cut each slice into 4 evenly sized quarters, add the potatoes into a stock pot, fill with cold water, just enough to cover the potatoes, heat with a high heat
  • Meanwhile, cut 1 green bell pepper into thin strips, 1 red bell pepper into thin strips, thinly slice 2 small (or 1 large) onions, and cut a slit on 6 cloves of garlic (skins on)
  • Exactly 10 minutes after turning the heat on the potatoes they should be cooked al dente, you dont want to over cook them, or they will break apart when you fry them, pierce one with a toothpick, if it easily goes in but with resistance, they are perfect, drain into a strainer and run some cold water over the potatoes
  • Heat a large deep pan with a medium-high heat and add in 1/3 cup extra virgin olive oil, after 1 minute add in the sliced onion and the cloves of garlic, mix with the olive oil, after 2 to 3 minutes and the onions are translucent, add in the strips of green and red bell pepper, continue to mix with the olive oil, after 6 minutes and the bell peppers are tender, add in the boiled potatoes, gently mix together so the olive oil is coating all the potatoes, mix every 1 to 2 minutes
  • About 12 to 15 minutes after adding the potatoes and they have developed a light golden color, season everything with sea salt & black pepper, mix together and transfer everything into a large serving dish, sprinkle with freshly chopped parsley, enjoy!

PEASANTS POTATOES - FRIED POTATOES & ONIONS.



Peasants Potatoes - Fried Potatoes & Onions. image

Classic breakfast/brunch home fried potatoes. Liberal amounts of paprika & crispy crust make this dish. I serve with grits & an omelette. I use the cheapest potatoes available, $1 for a 5lb bag of Idaho's. Most people use red or Yukon gold. I've tried all, the baking potatoes make great fried potatoes. I don't boil to precook before frying - I use the microwave, simpler & faster.

Provided by ron.reeder

Categories     Breakfast

Time 25m

Yield 4 Cups, 4 serving(s)

Number Of Ingredients 7

4 medium size idaho potatoes
1 medium onion, sliced
3 garlic cloves, minced
1 tablespoon paprika
1 teaspoon salt
2 teaspoons pepper
1/2 cup olive oil, 1/4 cup twice

Steps:

  • Potatoes, skin & cube 1/2 inch bits. 1 potato to 16 cubes.
  • put in bowl, place in 1200 watt microwave for 8 minutes at 1/2 power.
  • take bowl out of microwave. Add 1/4 cup oil, salt, pepper, & paprika to potatoes & toss.
  • Return to microwave, cook 3 additional minutes at 1/2 power.
  • put 12" fry pan on stove at near high. Add 1/4 cup oil.
  • put potatoes into hot oil.
  • Once potatoes are cooked on one side add garlic & onions.
  • toss ingredients.
  • cook till done.

Nutrition Facts : Calories 424.7, Fat 27.5, SaturatedFat 3.9, Sodium 597.6, Carbohydrate 42.2, Fiber 6.1, Sugar 3, Protein 5.1

PEASANT POTATOES



Peasant Potatoes image

This comes from my crock-pot cookbook. I serve it with garlic bread and extra parmesan cheese. Sometimes even a salad.

Provided by KGCOOK

Categories     One Dish Meal

Time 8h20m

Yield 6 serving(s)

Number Of Ingredients 11

4 tablespoons butter
1 onion, chopped
2 large garlic cloves, chopped
1/2 lb smoked beef sausage
1 teaspoon dried oregano
6 medium potatoes
2 cups savoy cabbage, sliced (or other)
1 cup red bell pepper, roasted
1/2 cup parmesan cheese, shaved
salt
pepper

Steps:

  • Slice sausage into 3/4 inch thick slices.
  • Cut potatoes into cubes 1 1/2 to 2 inch pieces.
  • Dice or slice red pepper.
  • Melt butter over medium heat.
  • Add onion and garlic, cook and stir 5 minutes or until onion is translucent.
  • Stir in sausage and oregano.
  • Cook 5 minutes.
  • Stir in potatoes, and add salt and pepper to taste, mix well.
  • Transfer to crock-pot or slow cooker.
  • Cover and cook on low 6 to 8 hours or on high 3 to 4 hours stirring every hour.
  • Add cabbage and bell pepper last 30 minutes of cooking.
  • Top with parmesan cheese before serving.

Nutrition Facts : Calories 411.5, Fat 21.2, SaturatedFat 10.1, Cholesterol 49.6, Sodium 546.9, Carbohydrate 43.8, Fiber 6.3, Sugar 4.1, Protein 13.1

PEASANT POTATO SALAD WITH HARISSA VINAIGRETTE



Peasant Potato Salad With Harissa Vinaigrette image

Carla Hall. This potato salad is the perfect accompaniment to any meal. Expand your food horizons with this yummy vinaigrette!

Provided by Susie D

Categories     Potato

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 14

3 cups assorted potatoes, 1/2-inch dice (Yukon, purple, red bliss, or fingerling)
1 cup butternut squash, 1/2-inch dice
1/2 cup blanched green beans, cut into 1/4-inch rounds
1/2 cup sweet pepper, 1/4-inch dice (red, yellow and or or orange)
1/4 cup kalamata olive, slivered
1/4 cup scallion, thinly sliced
1/4 cup chopped mixed herbs (parsley, thyme, mint and or or basil)
1 small shallot, roughly chopped
2 garlic cloves
1/4 cup harissa (Middle Eastern chili paste available in tubes or jars)
1 tablespoon Dijon mustard
1/4 cup rice wine or 1/4 cup champagne vinegar
3/4 cup olive oil
salt and pepper, to taste

Steps:

  • For the potatoes: Cook potatoes in generously salted water until tender. Rinse and cool on sheet pan. While potatoes are cooking, toss butternut squash in 1 tablespoon olive oil and pan sear until tender.
  • Prepare vinaigrette and remaining vegetables. In a large bowl, combine potatoes, vegetables, olives, scallions and herbs. Toss gently to combine. Drizzle potato mixture with enough dressing to coat potatoes and vegetables. Adjust seasoning with salt and pepper to taste. Chill or serve room temperature.
  • For the vinaigrette: In a blender or food processor, add shallots, garlic, harissa paste, Dijon and vinegar. Process until smooth. Slowly pour in oil while blender is running to create an emulsion. Season with salt and pepper.

PEASANT-STYLE POTATOES



Peasant-Style Potatoes image

This is closely related to the Tortilla (page 341) so frequently served as a tapa in Spain, but it's simply potato and olive oil, kind of Spanish home fries. A little garlic is nice but not essential. Serve as you would any home fries. You can use all-purpose potatoes for this (like Yukon Gold) or red or white waxy potatoes, but don't use baking potatoes, which will simply fall apart as they soften.

Yield makes 4 servings

Number Of Ingredients 5

2 pounds (4 or 5 medium) potatoes, preferably Yukon Gold
1/3 cup extra virgin olive oil
Salt and black pepper to taste
1 teaspoon minced garlic, optional
Chopped fresh parsley leaves for garnish

Steps:

  • Peel and thinly slice the potatoes; if you have a mandoline, use it, but on its thickest setting-you want slices about 1/8 inch thick.
  • Put the oil in an 8- or 10-inch nonstick skillet and turn the heat to medium; 3 or 4 minutes later, drop in a slice of potato. When tiny bubbles appear around the edges of the potato, the oil is ready; add all of the potatoes along with a fair amount of salt and pepper.
  • Gently turn the potatoes occasionally, keeping the heat at medium until, 15 to 20 minutes later, they are tender. At that point, turn the heat up so the potatoes brown a bit. Add the garlic, if you're using it, during the last 5 minutes of cooking. Taste and adjust the seasoning, then garnish and serve hot.

PEASANT POTATO SALAD



Peasant Potato Salad image

This is a very yummy and a much healthier alternative to traditional potato salad. Not only is it lower in calories, it is safe to stay outside during a cookout without the worry of the mayo getting spoiled. My husband, who is a very picky eater, devours this every time I make it. This recipe is a slightly adapted version from Top Chef's Carla Hall. She adds 1/4 cup slivered kalamata olives to hers, but I leave it out just because I don't like olives. I always use gourmet fingerling potatoes which come in all different colors (red, purple, yellow...). It makes for a beautiful and colorful salad.

Provided by redjonesy

Categories     Potato

Time 45m

Yield 6 cups, 4-6 serving(s)

Number Of Ingredients 11

3 cups potatoes, 1/2-inch dice
1/2 cup green beans, cut into 1 inch pieces and blanched
1/2 cup sweet pepper, 1/4-inch dice (red, yellow and or or orange)
1/4 cup scallion, thinly sliced
1/4 cup mixed herbs, chopped (parsley, thyme, tarragon and or basil)
1 small shallot, roughly chopped
2 garlic cloves
1 tablespoon Dijon mustard
1/4 cup rice wine or 1/4 cup champagne vinegar
3/4 cup olive oil
salt and pepper, to taste

Steps:

  • Cook potatoes in generously salted water until tender. Rinse and cool on sheet pan.
  • While potatoes are cooking, prepare vinaigrette and vegetables (blanch green beans, dice peppers, and chop herbs).
  • To prepare the vinaigrette:In a blender or food processor, add shallots, garlic, Dijon and vinegar. Process until smooth. Slowly pour in oil while blender is running to create an emulsion. Season with salt and pepper.
  • In a large bowl, combine potatoes, vegetables, olives, scallions and herbs. Toss gently to combine. Drizzle enough dressing to coat potatoes and vegetables. Adjust seasoning with salt and pepper to taste.
  • Chill or serve room temperature.

Nutrition Facts : Calories 482.7, Fat 40.8, SaturatedFat 5.7, Sodium 52.8, Carbohydrate 24.4, Fiber 3.6, Sugar 2.1, Protein 3.2

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