Discover the Suggestions category on DeliciousPath, where we’ve handpicked recipes designed to match your taste and inspire your cooking. Explore Suggestions now and find the dishes you’ll love to create and savor!
Chicken Livers with Fried Potatoes
Ingredients
- 1 kg chicken livers
- Flour
- Salt
- Olive oil
- Potatoes for frying
Instructions
- Wash the chicken livers thoroughly and place them in a colander to drain well.
- Once drained, place the livers on a plate, season with salt, and coat with flour.
- In a frying pan, heat olive oil over medium heat. Add the livers and fry them on both sides until they turn golden brown.
For the Potatoes:
- Peel the potatoes and fry them in hot oil until they turn golden.
- Serve the chicken livers and fried potatoes hot.
Enjoy!
Fried Calamari with Potatoes
Ingredients
- 1 kg calamari
- Flour
- 5 potatoes
- 2 onions, sliced into rings
- Salt
- Olive oil
Preparation
- Clean the calamari by removing the thin cartilage from the back, as well as the beak and eyes, since the eyes can burst when frying. Rinse the calamari, salt them, and place them in a strainer to drain.
- Coat the calamari with flour and fry them in hot oil until golden on both sides. Fry each side for about 3 minutes; any longer, and they will become tough. Place on a serving platter and serve hot.
- Peel the potatoes, slice them, and fry in hot oil until they turn golden.
- Slice the onions into rings, salt them, coat with flour, and fry in hot oil until golden.
Serve this delightful dish warm, with each bite capturing the flavors of the sea and the comforting crispiness of homemade fries. Enjoy!
Baked Cod with Potatoes
Ingredients
- 6 pieces of cod
- 4 medium potatoes, cut into chunks
- 2 onions, sliced
- 2 garlic cloves, finely chopped
- 2 spring onions, finely chopped
- 1 bunch of parsley, finely chopped
- 1 ripe tomato, finely chopped
- 50 ml water
- Salt
- Pepper
- Sweet paprika
- Olive oil
Preparation
- Cut the cod into pieces and place it in a large bowl covered with water to desalt. Change the water 4-5 times a day, or more if needed. Desalting properly takes about 36 hours. When ready, place the cod in a strainer to remove excess water.
- In a wide pot, heat the olive oil and sauté the onions, garlic, and spring onions. Add the potatoes and sauté them briefly as well.
- Add the tomato, salt, pepper, paprika, and 50 ml of water. Stir all the ingredients and place the cod among the potatoes.
- Simmer over low heat for 30-35 minutes, adding water if necessary. Ten minutes before turning off the heat, add the parsley. Avoid stirring the dish, as the cod may break apart; instead, gently shake the pot to prevent sticking.
Enjoy this hearty and flavorful dish, a comforting classic that brings the essence of the Mediterranean to your table.
Fried Potatoes with a Twist
Ingredients
- 6 medium potatoes
- 1 tablespoon plant-based butter
- Cooking oil
- Olive oil
- Oregano
Instructions
- Wash the potatoes thoroughly and, without peeling them, slice them into rounds. Then cut each round in half.
- Place the potato slices in a pot, cover them with water, add salt, and boil until they are slightly tender but still firm. This method ensures they won’t absorb too much oil during frying.
- In a frying pan, heat the oil (and butter, if you prefer extra flavor) until hot.
- Fry the potatoes on both sides until they achieve a golden color.
- Once fried, transfer them to a serving plate and sprinkle with salt and oregano.
These flavorful potatoes make an excellent side dish for beef, chicken, turkey, pork, or can be enjoyed on their own as a delightful treat.
Turkey in Parchment with Apple and Gruyère, Served with “Alternative” Fried Potatoes
Ingredients for the Turkey
- 1 whole turkey (4-5 kg)
- 2-3 apples, sliced
- 300-400 g Gruyère cheese, thinly sliced
- 5 garlic cloves
- Salt
- Pepper
- 1/2 orange
Instructions for the Turkey
- Place the turkey in a large baking dish. Carefully separate the skin from the breast with your hand and insert slices of Gruyère and apple under the skin.
- Using a sharp knife, make small cuts in the turkey and insert the garlic cloves into the slits.
- Season the entire surface of the turkey, as well as the cavity, with salt and pepper. Stuff the remaining Gruyère and apple slices into the cavity, then seal the cavity with the half orange.
- Wrap the turkey in parchment paper, and then wrap with an outer layer of aluminum foil. Place the wrapped turkey on a roasting rack inside a roasting pan.
- Roast for 4-5 hours. Start by cooking at 200-250°C (390-480°F) for the first hour until it starts to simmer inside the parchment. Then reduce the heat to 180-190°C (355-375°F).
- Half an hour before turning off the oven, open the parchment paper to allow the skin to brown and crisp.
- When you serve the turkey, drizzle it with the juices collected in the parchment.
Ingredients for the Potatoes
- 6 medium potatoes
- 1 tablespoon butter (optional)
- Oil for frying
- Salt
- Oregano
(Adjust ingredients as needed)
Instructions for the Potatoes
- Wash the potatoes well and, keeping the skins on, slice them into rounds. Then cut each round in half.
- Place the potato slices in a pot, cover with water, add salt, and parboil until they’re just tender but not fully cooked, so they won’t absorb too much oil when frying.
- In a frying pan, heat oil (and butter if desired for extra flavor), and add the potatoes. Fry on both sides until golden.
- When serving, sprinkle with salt and oregano.
These potatoes make a delicious side dish for beef, chicken, turkey, or pork—or are just as delicious on their own.
