Baked Meat Patties with Potatoes

Ingredients for the Meatballs

• 500 g ground beef
• 4-5 slices of bread, soaked and squeezed
• Salt
• Pepper
• Oregano
• Finely chopped parsley
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• A pinch of cinnamon
• 1 egg
• 1 small bunch of parsley, finely chopped
• 2 tablespoons olive oil

Instructions for the Meatballs

1. In a bowl, combine all the ingredients and mix well. Let the mixture rest in the refrigerator for 2 hours to allow the flavors to blend.
2. After chilling, knead the mixture again briefly, shape the meatballs to your desired size, and place them on a plate.

Ingredients for the Potatoes

• 4 potatoes
• Salt
• Pepper
• Paprika
• Oregano
• 1 garlic clove, finely chopped
• Juice of 1 lemon
• Olive oil
• 100 g water

Instructions for the Potatoes

1. Peel and wash the potatoes, then cut them into medium-sized pieces.
2. Place the potatoes in a baking dish and add the remaining ingredients. Toss to coat the potatoes evenly with the seasoning.
3. Arrange the meatballs in between the potatoes or on top if there isn’t enough space.
4. Preheat the oven to 200°C (390°F).
5. Place the baking dish in the oven, reduce the temperature to 170-180°C (340-355°F), and bake for about 40-45 minutes, depending on your oven.

Enjoy your delicious baked meatballs with potatoes!

Salad with Potatoes, Zucchini, and Fresh Chickpeas from My Garden

Ingredients

• 5 fresh zucchinis
• 3–4 medium potatoes
• 200 g fresh chickpeas
• Salt
• Olive oil

Instructions

1. Peel the potatoes, wash them, and cut them into even-sized pieces.
2. Trim the ends off the zucchinis, wash them, and slice them lengthwise once.
3. Shell and clean the fresh chickpeas.
4. Bring a pot of salted water to a boil and add the ingredients in stages:
   • Start by boiling the potatoes until slightly tender.
   • Add the zucchinis and continue cooking.
   • Five minutes before the end of the cooking time, add the chickpeas.
5. Boil everything together for a total of 25–30 minutes, or until the vegetables are cooked to your preferred tenderness.
6. Using a slotted spoon, transfer the cooked vegetables to a serving platter. Drizzle generously with olive oil before serving.

Baked Anchovies with Potatoes

Ingredients

• 1 kg anchovies
• 2-3 potatoes
• 3 garlic cloves, finely chopped
• 1 bunch parsley or basil, finely chopped
• 3-4 tomatoes, sliced
• Oregano
• Salt
• Pepper
• Sweet paprika
• 100 ml water
• Olive oil

Preparation

1. Remove the heads from the anchovies and clean their bellies.
2. Rinse them well and place them in a baking dish.
3. Peel the potatoes, cut them into thin strips (like for frying), and add them to the baking dish. Cut the potatoes thinly so they cook evenly with the fish.
4. Add the garlic, parsley, oregano, salt, pepper, paprika, and water, and mix everything together.
5. Arrange the tomato slices over the fish and potatoes, and drizzle with olive oil.
6. Bake in a preheated oven at 170-180°C (338-356°F) for 30-35 minutes, depending on your oven. Add a little more water if needed during baking.

Beef with Fried Potatoes

Ingredients for the Beef

• 1 kg beef, cut into portions
• 3-4 ripe tomatoes, finely chopped
• 1 tablespoon tomato paste, diluted in water
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 2-3 garlic cloves, finely chopped
• 60 g wine
• 1 cinnamon stick
• Sweet paprika
• Salt
• Pepper
• 200 g water
• Olive oil

Ingredients for the Potatoes

• 5 medium potatoes
• Salt
• Olive oil

Instructions for the Beef

1. Wash the beef thoroughly and let it drain in a colander.
2. Heat olive oil in a pot and sauté the beef on all sides until browned. Remove the beef and set aside in a bowl.
3. In the same oil, sauté the onion, carrot, and garlic. Return the beef to the pot and deglaze with the wine.
4. Let the alcohol evaporate, then add the water, salt, tomato paste, tomatoes, and cinnamon stick.
5. Cover the pot and simmer on medium heat for about 1 to 1.5 hours until the meat is tender. If needed, add a little more water.
6. Just before turning off the heat, add the pepper and sweet paprika, and gently shake the pot to distribute the spices evenly.

Instructions for the Potatoes

1. Peel the potatoes and cut them into long rectangular pieces for frying.
2. Heat olive oil in a pan over high heat.
3. Once the oil is hot, add the potatoes and fry them until they turn golden brown.

Serve the beef with the crispy fried potatoes and enjoy!

Potato and Beetroot Gnocchi

Ingredients

• 250 g potatoes
• 250 g beetroots
• 130 g melting cheese
• 180 g flour
• 2 eggs
• 1 pinch of salt
• 1 pinch of pepper
• Salt for boiling

Preparation

1. Peel the potatoes and beetroots, cut them into pieces, and place them in a pot. Cover with water and boil until soft, about 25-30 minutes. Note that the beetroots may require a longer boiling time.
2. Drain and spread them on a baking tray to cool slightly, allowing excess moisture to evaporate.
3. Mash the potatoes with a potato masher, puree the beetroots in a blender, and combine them in a bowl.
4. Add the remaining ingredients to the bowl and knead gently until all the ingredients are well combined. Avoid overworking the dough to prevent it from becoming stiff due to the potato starch.
5. Transfer the dough to a floured surface, sprinkle with a little flour, and shape into strips or use a piping bag for easier handling.
6. Cut the strips into small pieces to form gnocchi and dust with flour to prevent sticking.

Boiling the Gnocchi

1. Bring a pot of water to a boil over high heat.
2. Add the gnocchi all at once for even cooking. Wait until they float to the surface.
3. Let them cook for an additional 40-50 seconds after floating.
4. Remove the gnocchi with a slotted spoon and transfer them to a bowl of ice water for 5 minutes.
5. Drain and spread them on a baking tray.

For the Sauce

• 1 onion, finely chopped
• 1 garlic clove, minced
• 200 g heavy cream
• 200 g peas
• 80 g water
• Salt
• Pepper
• Olive oil

Preparation

1. Heat olive oil in a low-sided pot and sauté the onion and garlic until fragrant.
2. Add the peas, water, salt, and pepper. Simmer for about 10 minutes until the peas soften.
3. Add the gnocchi and sauté together for 2-3 minutes.
4. Pour in the heavy cream and cook for another 2-3 minutes until the sauce thickens.

The post 5 Potato Recipes You’ll Want to Make Again and Again appeared first on Delicious Path.

Chicken Fillet with Fried Potatoes

Ingredients

• 2 chicken fillets per serving
• 1 large potato per serving
• 5-6 slices of tomato per serving
• 3-4 fried onion rings per serving
• 6 slices of bell pepper per serving
• 2 lettuce leaves
• Salt and pepper
• Olive oil for frying

Instructions

For the Chicken

1. Heat a grill pan over high heat.
2. Once hot, add the chicken fillets and cook for 5-6 minutes on each side, or until cooked to your desired level.

For the Onions

1. Peel, wash, and slice the onion into rings.
2. In a frying pan, heat a little olive oil and add the onions.
3. Sauté for 5-6 minutes until softened.

For the Potatoes

1. Peel and wash the potatoes thoroughly.
2. Cut them into long rectangular pieces for frying.
3. In a frying pan, heat the olive oil over high heat.
4. Add the potatoes and fry until golden and crispy.
5. Remove with a slotted spoon and drain on paper towels.

Assembly

1. Place the fried potatoes on the plate as a base.
2. Top with the cooked chicken fillet, tomato slices, onion rings, bell pepper slices, and lettuce leaves.
3. Sprinkle with a little paprika and season with salt.

Baked Peas with Potatoes

Ingredients

• 500 g peas
• 2 medium potatoes
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 4 ripe tomatoes, finely chopped (or 1 tablespoon tomato paste diluted with water)
• 1 tablespoon mustard
• 300 ml water
• 1 bunch dill, finely chopped
• Salt
• Pepper
• Sweet paprika
• Olive oil

Instructions

1. Peel and wash the potatoes, cut them into quarters, and place them in a baking dish.
2. Add the chopped onion, garlic, dill, and tomatoes to the dish.
3. Add the peas, mustard, water, salt, pepper, paprika, and olive oil.
4. Mix everything well to combine the ingredients.
5. Bake in a preheated oven at 190–200°C (375–390°F) for 45–50 minutes, depending on your oven. Check during cooking and add more water if needed.

Fresh Fava Beans with Artichokes, Peas, and Potatoes Baked in the Oven

Ingredients

• 500 g fresh fava beans, cleaned
• 150 g frozen peas
• 5–6 frozen artichokes
• 2 medium potatoes, peeled and quartered
• 4 ripe tomatoes, finely chopped (or 1 tablespoon tomato paste)
• 1 bunch dill, finely chopped
• 1 onion, finely chopped
• 3–4 spring onions, finely chopped
• 300 ml water
• Salt
• Pepper
• Sweet paprika
• Olive oil

Instructions

Preparing the Fava Beans

1. Remove the strings from the fava beans as you would with green beans. If any pods are tough, keep only the seeds.
2. Rinse the beans and place them in a pot covered with water. Bring to a boil over high heat. Once boiling, let them cook for 10 minutes.
3. Drain the beans and repeat the boiling process one more time. Let them drain thoroughly in a colander.

Assembly and Baking

1. Meanwhile, prepare the rest of the ingredients: clean, rinse, chop, and place them in a baking dish.
2. Add the cooked fava beans to the baking dish and mix everything well to combine.
3. Bake in a preheated oven at 190–200°C (375–390°F) for approximately 55–60 minutes, depending on your oven. Add more water during baking if necessary.

Sheftalia with Fries

Ingredients for 2 Servings

For the Sheftalia:

• 500 g pork caul fat (panna/mbolia)
• 200 g water and 100 g vinegar (for soaking the caul fat)
• 500 g ground pork
• 1 ripe tomato, finely chopped
• 2 onions, finely chopped
• 1 bunch parsley, finely chopped
• Salt
• Pepper

For the Sides:

• 10 cherry tomatoes
• 1 onion, sliced
• 4 potatoes
• Salt (for the fries)
• Lettuce leaves
• Sweet paprika
• Olive oil (for frying the potatoes)

Preparation

For the Sheftalia:

1. Soak the caul fat in a bowl with water and vinegar overnight.
2. In the morning, drain the caul fat in a colander.
3. In a separate bowl, mix the ground pork, parsley, onions, tomato, salt, and pepper. Knead well until the ingredients are fully combined. Divide into portions of 100–120 g each.
4. Cut the caul fat into pieces large enough to wrap the portions of ground meat.
5. Wrap each portion of meat in the caul fat, ensuring to wrap it twice to prevent splitting during cooking.
6. Grill the sheftalia over charcoal for 10–12 minutes on each side or bake in a preheated oven at 200°C (400°F) for 20–25 minutes, depending on your oven.

For the Potatoes:

1. Peel and wash the potatoes thoroughly.
2. Cut them into rectangular strips suitable for frying.
3. Heat the olive oil in a frying pan over high heat.
4. Fry the potatoes until golden brown and crispy. Remove with a slotted spoon and place on paper towels to drain excess oil.

Serving:

1. Arrange the fries on plates and season with salt.
2. Add the sheftalia alongside the fries.
3. Garnish with onion slices, cherry tomatoes, lettuce leaves, and a sprinkle of sweet paprika.

Calamari with French Fries

Ingredients for 2 Servings

• 500g calamari
• 4 potatoes
• Lettuce leaves
• 10 cherry tomatoes
• Salt
• 200g flour for dredging the calamari
• Olive oil for frying

Instructions

1. Prepare the Calamari: Clean the calamari and cut it into rings. Rinse well, place in a colander, season with salt, and allow to drain.
2. In a pan, pour olive oil and heat over high heat until hot.
3. Meanwhile, in a bowl, mix the flour with a pinch of salt.
4. Toss the calamari rings in the flour, ensuring they are well-coated.
5. Once the oil is hot, add the calamari in batches and fry for 2-3 minutes until golden.
6. Remove with a slotted spoon and place on paper towels to drain excess oil.

For the Fries

1. Peel and wash the potatoes, then cut into long, rectangular pieces.
2. In a pan, heat the oil over high heat.
3. Add the potatoes and fry until they turn a nice golden color.
4. Remove with a slotted spoon and drain on paper towels.

To Serve Place the fries on a plate and season with salt. Add the calamari, cherry tomatoes, and lettuce leaves. Enjoy this delightful, crispy meal!

The post 5 Potato Recipes That Will Impress You appeared first on Delicious Path.

Pork with Potatoes and Pita Bread

Ingredients for the Pita Bread

• 1/2 kg all-purpose flour
• 1/2 packet yeast
• 1 tsp sugar
• 1 tsp salt
• 1 tbsp vinegar
• Lukewarm water
• A few drops of olive oil for cooking each pita

Instructions for the Pita Bread

1. Sift the flour into a bowl and make a well in the center. Add the yeast, salt, vinegar, and sugar.
2. Gradually add lukewarm water while kneading until you achieve a soft dough.
3. Cover with a towel and let it rise for 1 hour.
4. Divide the dough into 4–5 pieces depending on the desired size of your pitas.
5. Roll out each piece with your hands or a rolling pin, drizzle with olive oil, and cook in a non-stick pan for 3–4 minutes on each side.
6. Keep the pitas warm until ready to assemble to maintain their softness.

Ingredients for the Filling

• 2 pork skewers per serving
• 1 potato per serving
• 3–4 slices of fried onion per serving
• 5–6 slices of tomato per serving
• 2–3 lettuce leaves per serving
• 5–6 red pepper rings per serving
• 1 tbsp yogurt per serving
• Salt
• Sweet paprika
• Olive oil for frying

Instructions

For the Pork Skewers

1. Heat a grill pan over high heat until hot.
2. Place the skewers on the pan and cook for 4–5 minutes on each side until thoroughly cooked.

For the Onions

1. Peel and wash the onion, then slice it into rings.
2. Heat olive oil in a pan, add the onions, and sauté for 5–6 minutes until softened.

For the Potatoes

1. Peel and wash the potatoes, then cut them into rectangular strips.
2. Heat olive oil in a frying pan until hot, then fry the potatoes until golden brown.

Assembly

1. Lay the pitas on serving plates.
2. On each pita, layer the fried potatoes, pork skewers, sautéed onions, tomato slices, red pepper rings, lettuce leaves, and yogurt.
3. Sprinkle with sweet paprika, season with salt, and serve.

Beef with Potatoes and Pita Bread

Ingredients for the Pita Dough

• 1/2 kg all-purpose flour
• 1/2 packet yeast
• 1 tsp sugar
• 1 tsp salt
• 1 tbsp vinegar
• Lukewarm water
• A few drops of olive oil for cooking each pita

For the Beef

• 500 g beef
• 80 g wine
• A pinch of oregano
• Salt
• Pepper
• 2 tbsp olive oil for sautéing

For the Potatoes

• 5 potatoes
• Olive oil for frying

For the Garnish

• 1 fried potato per pita
• 4–5 slices of tomato per pita
• 2–3 slices of fried onion per pita
• 2 lettuce leaves per pita
• 5–6 slices of red pepper per pita
• 1 tbsp yogurt per pita
• Salt
• Sweet paprika

Instructions

For the Pita Dough

1. Sift the flour into a bowl, create a well in the center, and add the yeast, salt, vinegar, and sugar.
2. Gradually add lukewarm water while kneading until a soft dough forms.
3. Cover with a towel and let rise for 1 hour.
4. Divide into 4–5 portions depending on the size of the pitas desired.
5. Roll out the dough with your hands or a rolling pin, drizzle with olive oil, and cook in a non-stick pan for 3–4 minutes on each side.
6. Keep the pitas warm to retain their elasticity.

For the Beef

1. Wash the beef thoroughly and cut it into small pieces. Drain well.
2. Heat olive oil in a pan and sauté the beef for 3–4 minutes.
3. Add the wine, salt, and reduce the heat. Simmer for 10–15 minutes until the liquid evaporates, leaving the beef with just the oil.
4. Add pepper and oregano right before removing from heat, then stir.

For the Onions

1. Peel, wash, and slice the onion into rings.
2. Heat olive oil in a pan and sauté the onions for 5–6 minutes until softened.

For the Potatoes

1. Peel and wash the potatoes, then cut into rectangular pieces.
2. Heat oil in a frying pan, add the potatoes, and fry until golden brown.

Assembly

1. Place a pita on each plate.
2. Top with fried potatoes, beef, tomato slices, onions, lettuce, red pepper slices, and yogurt.
3. Sprinkle with sweet paprika and salt to taste.

Chicken Fillet with Fries and Pita Bread

Pita Bread Dough

Ingredients

• 500 g all-purpose flour
• Half a packet of yeast
• 1 tsp sugar
• 1 tsp salt
• 1 tbsp vinegar
• Warm water
• A few drops of olive oil per pita for cooking

Instructions

1. Sift the flour into a bowl, create a well in the center, and add yeast, salt, vinegar, and sugar.
2. Gradually pour in the water, kneading until you have a soft dough that doesn’t stick to your hands.
3. Cover the bowl with a towel and let the dough rise for 1 hour.
4. Divide the dough into 4 or 5 pieces, depending on the desired size of the pitas.
5. Roll out each piece with your hands or a rolling pin, then drizzle with a few drops of olive oil.
6. Cook each pita in a non-stick pan for 3-4 minutes on each side.
7. Keep the pitas warm until serving to maintain their flexibility.

Ingredients for Each Serving

• 2 chicken fillets
• 1 large potato
• 4-5 tomato slices
• 3-4 slices of sautéed onion
• 4-5 rings of bell pepper
• 2 lettuce leaves
• 1 tbsp yogurt
• Salt
• Sweet paprika
• Olive oil for frying

Instructions

For the Chicken Fillet

1. Heat a grill pan over high heat until hot.
2. Place the chicken on the pan and grill for 5-6 minutes per side, or until cooked to your preferred level.

For the Fries

1. Peel and wash the potatoes, then cut them into long rectangular pieces.
2. Heat olive oil in a frying pan over high heat.
3. Add the potatoes and fry until they turn golden brown.

For the Onions

1. Peel and wash the onion, then slice it into rings.
2. Heat a small amount of olive oil in a pan and add the onions.
3. Sauté for 5-6 minutes, or until softened.

Assembly

1. Place each pita on a plate.
2. Top each pita with a portion of fries, grilled chicken, tomato slices, sautéed onions, bell pepper rings, lettuce leaves, and a dollop of yogurt.
3. Sprinkle with a pinch of paprika and season with salt.

This delicious dish brings together tender chicken, crispy fries, and fresh veggies, all wrapped in a warm, soft pita. Perfect for a casual yet satisfying meal that’s full of flavor!

Pork Skewers with Fried Potatoes

Ingredients

• 2 pork skewers per serving
• 1 large potato per serving
• 5-6 slices of tomato
• 3-4 fried onion rings
• 2 lettuce leaves per serving
• 5-6 slices of bell pepper
• Salt
• Sweet paprika
• Olive oil for frying

Instructions

For the Pork Skewers

1. Heat a grill pan over high heat.
2. Once hot, place the skewers on the pan.
3. Grill for 4-5 minutes on each side until cooked through.

For the Onions

1. Peel, wash, and slice the onion into rings.
2. Heat a little olive oil in a frying pan.
3. Add the onion rings and sauté for 5-6 minutes until softened.

For the Potatoes

1. Peel and wash the potatoes thoroughly.
2. Cut them into long rectangular pieces for frying.
3. In a frying pan, heat olive oil over high heat.
4. Add the potatoes and fry until golden brown.
5. Remove with a slotted spoon and drain on paper towels.

Assembly

1. Place the fried potatoes on the plate as a base.
2. Add the pork skewers, followed by the onion rings, tomato slices, bell pepper slices, and lettuce leaves.
3. Sprinkle a little sweet paprika and season with salt.

The post 4 Delicious Recipes with Your Favorite Potatoes appeared first on Delicious Path.

Piroshki with Potatoes and Bacon

Ingredients

For the dough:

• 1 packet dry yeast
• 150 g lukewarm water
• 150 g lukewarm milk
• 1 tbsp sugar
• 1 tsp salt
• 2 tbsp melted butter (lukewarm)
• 1 egg
• 600 g all-purpose flour

For the filling:

• 4–5 potatoes
• 6 slices of bacon
• 1 medium onion, finely chopped
• 1 bunch dill, finely chopped
• Salt
• Pepper
• 2 tbsp olive oil for the onion
• Olive oil for frying

Instructions

For the dough:

1. In a large bowl, combine all ingredients except for the flour. Mix well with a whisk.
2. Gradually add the flour while kneading until the dough becomes soft and smooth, just enough to not stick to your hands. Adjust the flour as needed.
3. Cover the bowl with a clean kitchen towel and let the dough rise for 35–40 minutes.
4. Divide the dough into small balls, about 25–30 g each, and flatten them into thin disks, roughly the size of a small plate.

For the bacon:

1. Heat 2 tablespoons of olive oil in a pan. Sauté the onion for 2–3 minutes until slightly softened.
2. Add the bacon and sauté for another 2–3 minutes until fragrant.

For the potatoes:

1. Peel and wash the potatoes, cut them into even pieces, and place them in a pot.
2. Cover with water, add salt, and boil over medium heat for 30–35 minutes until tender.
3. Drain the potatoes, mash them with a fork, and add them to the pan with the sautéed bacon.
4. Stir in the pepper and dill, and mix well to combine all ingredients.

Assembling the piroshki:

1. Place 1 tablespoon of the filling in the center of each dough disk.
2. Fold the edges over the filling and seal tightly to prevent them from opening during frying.

Frying the piroshki:

1. Heat plenty of olive oil in a deep pot. Test the oil by dropping in a small piece of dough; if it rises to the surface, the oil is ready.
2. Fry 4–6 piroshki at a time for 2–3 minutes on each side until golden brown. Repeat until all are fried.

Piroshki with Potatoes, Spinach, and Feta

Ingredients

For the dough:

• 1 packet dry yeast
• 150 g lukewarm water
• 150 g lukewarm milk
• 1 tbsp sugar
• 1 tsp salt
• 2 tbsp melted butter (lukewarm)
• 1 egg
• 600 g all-purpose flour

For the filling:

• 4 potatoes
• 200 g crumbled feta cheese
• 400 g spinach
• 1 medium onion, finely chopped
• 1 bunch dill, finely chopped
• Salt
• Pepper
• 2 tbsp olive oil for sautéing
• Olive oil for frying

Instructions

For the dough:

1. In a large bowl, combine all the ingredients except for the flour. Mix well with a whisk.
2. Gradually add the flour while kneading until the dough becomes smooth and soft, just enough to not stick to your hands. Adjust the flour if needed.
3. Cover the bowl with a clean kitchen towel and let the dough rise for 35–40 minutes.
4. Divide the dough into small balls, about 25–30 g each, and flatten them into thin disks, roughly the size of a small plate.

For the potatoes:

1. Peel and wash the potatoes, then cut them into even pieces. Place them in a pot, cover with water, add salt, and boil over medium heat for 30–35 minutes until tender.
2. Drain the potatoes, mash them with a fork, and set aside in a bowl.

For the spinach:

1. Wash the spinach thoroughly and chop it into your desired size. Drain well.
2. Heat 2 tablespoons of olive oil in a pan and sauté the onion for 3 minutes.
3. Add the spinach, season with salt, and stir. Cover the pan for 2–3 minutes to allow the spinach to wilt.
4. Uncover and continue cooking for 4–5 minutes until the liquid evaporates.
5. Add the spinach mixture to the mashed potatoes, then mix in the feta cheese, pepper, and dill. Stir well to combine.

Assembling the piroshki:

1. Place 1 tablespoon of the filling in the center of each dough disk.
2. Fold the edges over the filling and seal tightly to ensure they don’t open during frying.

Frying the piroshki:

1. Heat a generous amount of olive oil in a deep pot. Test the oil with a small piece of dough; if it rises to the surface, the oil is ready.
2. Fry 4–6 piroshki at a time for 2–3 minutes on each side until golden brown. Repeat until all are fried.

Peinirli with Fried Potatoes

Ingredients for the Dough

• 1 kg all-purpose flour
• 1 packet dry yeast
• 1 heaping tbsp salt
• 450–500 g lukewarm water
• 60 g milk
• 3 tbsp olive oil

Instructions for the Dough

1. In a bowl, combine the flour, yeast, salt, and olive oil. Mix well.
2. Add the milk and gradually pour in the water while kneading until you achieve a soft, pliable dough that doesn’t stick to your hands.
3. Cover the bowl with a towel and let the dough rise in a warm place for 1 hour, or longer if needed, until it doubles in size.

Ingredients for the Filling

• 1 medium potato per peinirli
• Salt
• Olive oil for frying
• 40 g melting cheese per peinirli
• 2 tbsp melted butter

Instructions for the Potatoes

1. Peel the potatoes, wash them, and cut them into small cubes.
2. Fry the potato cubes in hot olive oil until golden. Place them on paper towels to drain excess oil and season with salt.

Assembling and Baking the Peinirli

1. Preheat the oven to 180°C (350°F) and line a baking tray with parchment paper.
2. Divide the dough into 160 g portions and roll each into an elongated shape. Place them on the prepared tray.
3. On the base of each dough piece, spread a layer of fried potatoes and top with the melting cheese.
4. Fold the edges of the dough and pinch them together to create boat-like shapes.
5. Bake for about 25 minutes, depending on your oven.
6. Just before removing the peinirli from the oven, brush the edges with melted butter for a golden, flavorful finish.

Portion of Kebab with Fried Potatoes

Ingredients for the Kebab

• 500 g lamb mince
• 1 large onion, finely chopped
• 1 red bell pepper, blended or finely ground
• 2 tbsp parsley, finely chopped
• 2 tbsp vinegar
• 30 g olive oil
• 30 g water
• 1 tbsp sweet paprika
• Pepper
• Salt

Ingredients for the Potatoes

• 5 potatoes
• Olive oil for frying

Preparation

For the Kebab:

1. In a bowl, combine the lamb mince with all the ingredients. Start kneading the mixture, gradually adding the water.
2. Knead thoroughly for about 15 minutes until the mince becomes soft and fluffy.
3. Cover the bowl and refrigerate for 1-2 hours to allow the flavors to blend.
4. After refrigeration, knead the mince a bit more and shape it into kebabs of your desired size.
5. Heat a griddle pan over medium heat without adding any fat. Cook the kebabs for 4-5 minutes on each side.

For the Potatoes:

1. Peel and wash the potatoes, then cut them into long, rectangular pieces for frying.
2. Heat the olive oil in a frying pan over high heat.
3. Fry the potatoes until they turn golden brown. Remove them with a slotted spoon and drain on paper towels.

Oven-Baked Potatoes with Meatballs in Tomato Sauce

Ingredients for the Meatballs

• 500 g ground beef
• 3 slices of stale bread (soaked in water and well-squeezed)
• 2 medium onions, finely chopped
• 2 garlic cloves, finely chopped
• 1 ripe tomato, grated
• 2 tablespoons vinegar
• 1 egg
• 1 teaspoon oregano
• 1 tablespoon fresh mint, finely chopped
• 2 tablespoons fresh parsley, finely chopped
• 2 tablespoons olive oil
• Salt
• Pepper

Instructions for the Meatballs

1. In a bowl, spread out the ground beef and drizzle it with vinegar.
2. Add all the remaining ingredients and mix well to combine.
3. Cover the bowl and let the mixture rest in the refrigerator for 30 minutes to allow the flavors to blend.
4. This will help bring out the aromas and make the meatballs even more delicious.

Ingredients for the Potatoes

• 5-6 medium potatoes
• 3 onions, sliced
• 2 garlic cloves, finely chopped
• 3 tablespoons fresh parsley, finely chopped
• 2 tablespoons fresh mint, finely chopped
• 4 ripe tomatoes, blended
• Salt
• Pepper
• Sweet paprika
• 60 g olive oil
• 400 g water

Instructions for the Potatoes

1. Peel and wash the potatoes, then cut them into even-sized pieces according to your preference.
2. Place the potatoes in a large baking dish, leaving enough space for the meatballs.
3. Add the onions, garlic, herbs, salt, pepper, olive oil, blended tomatoes, and water to the potatoes. Mix everything well to combine.
4. Take the meatball mixture out of the refrigerator, shape it into balls, and place them between the potatoes in the baking dish.
5. Bake in a preheated oven at 190-200°C (375-390°F) for 55-60 minutes, depending on your oven.
6. If necessary, add more water during baking to ensure the sauce doesn’t dry out.

Serve hot and enjoy!

The post 5 Delicious Recipes with Your Favorite Potatoes That Will Make Cooking Easy appeared first on Delicious Path.

Braised Beef with Potatoes in Tomato Sauce

Ingredients

• 1 kg beef, cut into portions
• 3 ripe tomatoes, finely chopped
• 1 tablespoon tomato paste, dissolved in a little water
• 1 large onion, finely chopped
• 1 carrot, grated or finely chopped
• 2 garlic cloves, finely chopped
• 50 g wine (white or red)
• 1 cinnamon stick
• Salt
• Pepper
• Sweet paprika
• Olive oil
• 200 g water
• 5 medium potatoes, quartered

Instructions

1. Wash the beef well and place it in a colander to drain.
2. In a pot, heat some olive oil and sauté the beef on all sides until browned. Once browned, remove the beef and set it aside in a bowl.
3. In the same oil, sauté the onion, carrot, and garlic. Return the beef to the pot and deglaze with the wine.
4. Add the water, salt, cinnamon stick, tomato paste, and chopped tomatoes. Cover the pot and simmer over medium heat for about 1 to 1.5 hours, until the meat is tender.
5. Meanwhile, peel and quarter the potatoes.
6. After the meat has softened (about an hour), add the potatoes and cook everything together for another 30 minutes until the potatoes are tender.
7. If the sauce needs more water, add some.
8. Five minutes before turning off the heat, add the pepper and sweet paprika to preserve their aromas.

Lasagna with Mushrooms and Potatoes

Ingredients

• 1 package lasagna sheets
• 700g white mushrooms
• 1 medium onion, finely chopped
• 3 garlic cloves, finely chopped
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 medium potato, diced
• 50g wine
• Salt
• Pepper
• Sweet paprika
• A pinch of basil
• 1 teaspoon sugar
• 1 tablespoon tomato paste
• 300g feta cheese
• 300g shredded cheese mix (your choice)
• 300g heavy cream
• 50g milk
• Olive oil

Preparation for the Filling

1. Heat olive oil in a large skillet. Add the diced potatoes and sauté until they begin to soften.
2. Add the mushrooms, onion, garlic, bell peppers, and tomato paste. Sauté everything together for 3-4 minutes and deglaze with wine.
3. Allow the alcohol to evaporate, then season with salt, pepper, paprika, sugar, and basil.
4. Let it simmer for 2-3 minutes, then remove from heat.

Assembly

1. In a bowl, mix the shredded cheeses, reserving some in a separate bowl for the topping.
2. Grease a baking dish with olive oil and layer the bottom with lasagna sheets.
3. Spread half of the filling over the lasagna sheets and top with half of the shredded cheese mixture.
4. Add another layer of lasagna sheets, the remaining filling, and the rest of the cheese mixture.
5. Finish with a final layer of lasagna sheets.
6. In a bowl, mix the heavy cream and milk, then pour it evenly over the lasagna.
7. Sprinkle the reserved shredded cheese on top and cover the dish with aluminum foil.

Baking

1. Preheat the oven to 180-190°C (356-374°F).
2. Bake the lasagna, covered with foil, for 35 minutes.
3. Remove the foil and bake for another 25-30 minutes until the top is golden and bubbly.

Piroshki with Potatoes and Melted Cheese

Ingredients

For the dough:

• 1 packet dry yeast
• 150 g lukewarm water
• 150 g lukewarm milk
• 1 tbsp sugar
• 1 tsp salt
• 2 tbsp melted butter (lukewarm)
• 1 egg
• 600 g all-purpose flour

For the filling:

• 5 potatoes
• 150 g melting cheese of your choice
• 1 medium onion, finely chopped
• 1 bunch dill, finely chopped
• Salt
• Pepper
• Olive oil

Instructions

For the dough:

1. Combine all the ingredients except for the flour in a large bowl. Mix well with a whisk until smooth.
2. Gradually add the flour while kneading until the dough is soft, smooth, and no longer sticky. Adjust the flour as needed.
3. Cover the bowl with a clean kitchen towel and let the dough rise for 35–40 minutes.
4. Divide the dough into small balls, about 25–30 g each, and flatten them into thin disks, roughly the size of a small plate.

For the filling:

1. Peel and cut the potatoes into even-sized pieces for uniform cooking. Place them in a pot, cover with water, add salt, and boil for 30–35 minutes until soft.
2. Drain the potatoes and mash them using a potato masher.
3. Heat 2 tablespoons of olive oil in a pan and sauté the onion for 2–3 minutes. Add the mashed potatoes and sauté for another 2–3 minutes before removing from heat.
4. Mix in the cheese, pepper, dill, and a pinch of salt (if needed). Stir well to combine.

Assembling the piroshki:

1. Place 1 tablespoon of the potato filling in the center of each dough disk.
2. Fold the edges over the filling and seal tightly along the seam to prevent oil from seeping in during frying.

Frying the piroshki:

1. Heat enough olive oil in a deep pot to submerge the piroshki. Test the oil with a small piece of dough; if it rises to the surface, the oil is ready.
2. Fry 5–6 piroshki at a time for 2–3 minutes on each side, until golden brown. Repeat until all are fried.

Piroshki with Potatoes and Mushrooms

Ingredients

For the dough:

• 1 packet dry yeast
• 150 g lukewarm water
• 150 g lukewarm milk
• 1 tbsp sugar
• 1 tsp salt
• 2 tbsp melted butter (lukewarm)
• 1 egg
• 600 g all-purpose flour

For the filling:

• 4–5 potatoes
• 6 white button mushrooms
• 1 medium onion, finely chopped
• 1 bunch dill, finely chopped
• Salt
• Pepper
• Olive oil

Instructions

For the dough:

1. In a large bowl, combine all the ingredients except for the flour. Mix well with a whisk until smooth.
2. Gradually add the flour while kneading until the dough becomes soft and smooth, just enough to not stick to your hands. Adjust the flour if needed.
3. Cover the bowl with a clean kitchen towel and let the dough rise for 35–40 minutes.
4. Divide the dough into small balls, about 25–30 g each, and flatten them into thin disks, roughly the size of a small plate.

For the potatoes:

1. Peel, cut, and rinse the potatoes. Place them in a pot, cover with water, add salt, and boil over medium heat for 30–35 minutes, until tender.
2. Drain the potatoes and mash them using a potato masher.

For the mushrooms:

1. Slice the mushrooms into pieces.
2. Heat 2 tablespoons of olive oil in a pan and sauté the onion for 2–3 minutes. Add the mushrooms and sauté for another 3 minutes.
3. Add the mashed potatoes to the pan and stir well to combine. Cook for another 3–4 minutes, then remove from heat.
4. Stir in the dill, pepper, and additional salt if needed. Mix thoroughly.

Assembling the piroshki:

1. Place 1 heaping tablespoon of the filling in the center of each dough disk.
2. Fold the edges over the filling and seal tightly along the seam to prevent oil from seeping in during frying.

Frying the piroshki:

1. Heat a generous amount of olive oil in a deep pot. Test the oil with a small piece of dough; if it rises to the surface, the oil is ready.
2. Fry 5–6 piroshki at a time for 2–3 minutes on each side until golden brown. Repeat until all are fried.

Piroshki with Potatoes

Ingredients

For the dough:

• 1 packet dry yeast
• 150 g lukewarm water
• 150 g lukewarm milk
• 1 tbsp sugar
• 1 tsp salt
• 2 tbsp melted butter (lukewarm)
• 1 egg
• 600 g all-purpose flour

For the filling:

• 5 potatoes
• 1 medium onion, finely chopped
• 1 garlic clove, finely chopped
• 1 bunch dill, finely chopped
• Salt
• Pepper
• Olive oil

Instructions

For the dough:

1. In a large bowl, combine all the ingredients except for the flour. Mix well with a whisk.
2. Gradually add the flour while kneading until the dough is smooth and soft, just barely not sticky. Adjust the flour if needed.
3. Cover the bowl with a clean kitchen towel and let the dough rise for 35–40 minutes.
4. Divide the dough into small balls, about 25–30 g each, and flatten them into thin disks, roughly the size of a small plate.

For the potatoes:

1. Peel and cut the potatoes into even pieces. Place them in a pot, cover with water, and add salt.
2. Boil over medium heat for 30–35 minutes until tender. Drain and mash the potatoes using a potato masher.
3. Heat 2 tablespoons of olive oil in a pan and sauté the onion and garlic for 2–3 minutes. Add the mashed potatoes and sauté for another 2–3 minutes.
4. Remove from heat, season with pepper, and mix in the dill. Stir until well combined.

Assembling the piroshki:

1. Place 1 tablespoon of the potato filling in the center of each dough disk.
2. Fold the edges over the filling and seal tightly to ensure they don’t open during frying.

Frying the piroshki:

1. Heat a generous amount of olive oil in a deep pot. Test the oil by dropping in a small piece of dough; if it rises to the surface, the oil is ready.
2. Fry 4–6 piroshki at a time for 2–3 minutes on each side until golden brown. Repeat until all are fried.

The post 5 Potato Recipes Perfect for the Family Table appeared first on Delicious Path.

Bean Pods with Potatoes and Eggplants

Ingredients

• 500g fresh bean pods
• 1 potato, diced
• 1 long eggplant, chopped
• 1 dry onion, finely chopped
• 2 garlic cloves, finely chopped
• 2 ripe tomatoes, finely chopped
• Fresh parsley
• Salt
• Pepper
• Sweet paprika
• Olive oil

Instructions

1. Prepare the Vegetables
   Wash and peel the potato and eggplant.
   Cut them into pieces, pat them dry with a paper towel, and sauté in hot olive oil for 2–3 minutes.
   Place them in a bowl and set aside.
2. Start the Base
   Heat olive oil in a large pot.
   Sauté the onion and garlic for 2 minutes until fragrant.
   Add the tomatoes and sauté for another 2 minutes.
3. Combine Ingredients
   Add the bean pods, parsley, salt, pepper, and paprika to the pot. Stir well to combine.
   Add the sautéed potatoes and eggplant to the pot.
4. Cook
   Pour in enough water to just cover all the ingredients.
   Let the dish simmer over medium-low heat for 45 minutes, or until all the vegetables are tender.
   Avoid stirring with a spoon; instead, gently shake the pot occasionally to prevent sticking.
   If more water is needed during cooking, add hot water to maintain the simmer.

This dish is a warm, hearty, and comforting Mediterranean classic. The tender beans, soft potatoes, and silky eggplants meld together beautifully with aromatic spices and a touch of olive oil. Serve it with crusty bread for an unforgettable meal full of flavor and love!

Pork Shank with Potatoes in the Oven

Ingredients

• 1 pork shank (around 2 kg) or 2 smaller shanks
• 5 medium potatoes
• 3 garlic cloves
• 1 beer
• 150 g water
• Salt
• Pepper
• Sweet paprika
• 1 tablespoon olive oil

Instructions

1. Wash the pork shank thoroughly and use a sharp knife to make small incisions to insert the garlic cloves.
2. Place the shank in a roasting pan (Dutch oven), pour half of the beer and the olive oil over it, season with salt and pepper, add the water, and cover the pan.
3. Preheat the oven to 200°C (390°F), place the roasting pan inside, and once the food starts to boil, reduce the heat to 170-180°C (340-355°F). Roast for about 2.5 to 3 hours, depending on your oven.
4. Occasionally check if more water is needed, and add if necessary.
5. Meanwhile, peel the potatoes.
6. When there are about 35-40 minutes left for the shank to finish cooking, add the potatoes to the pan and pour the remaining beer over the shank.
7. If the potatoes need more water, add some, and leave the dish uncovered to allow the shank’s skin to crisp up.

Baked Bonito with Potatoes

Ingredients

• 1 bonito
• 5 medium potatoes
• 1 onion
• 3 garlic cloves
• 1/2 bunch parsley
• 2 bay leaves
• Salt
• 100 ml water
• Pepper
• Sweet paprika
• Olive oil

Preparation

1. Clean the fish thoroughly, slice it, rinse well, and place it in a strainer to drain.
2. Next, peel the potatoes, onion, and garlic, and rinse the parsley.
3. In a baking dish, cut the potatoes into quarters, slice the onion, and finely chop the garlic and parsley.
4. Add the bay leaves, water, salt, pepper, paprika, and olive oil. Mix all ingredients well to combine, then place the fish among the potatoes.
5. Bake in a preheated oven at 190-200°C (374-392°F) for about 50-60 minutes, adjusting based on your oven. Add a little extra water if needed during baking.

This savory dish brings out the rich flavor of bonito paired with tender potatoes and fragrant herbs—a deliciously comforting meal that captures the essence of home-cooked Mediterranean cuisine. Enjoy!

Tomato Fritters with Oven-Baked “Fried” Potatoes

Ingredients for the Tomato Fritters

• 4-5 ripe, firm tomatoes, finely chopped
• 2 medium onions, finely chopped
• A small amount of fresh mint, finely chopped
• A small amount of fresh oregano, finely chopped (or dried oregano)
• A pinch of chili flakes (optional)
• 1 egg, beaten
• 1 cup crumbled feta cheese or any other cheese of your choice
• 5-6 tablespoons flour
• Salt
• Pepper
• Olive oil for frying

Instructions for the Tomato Fritters

1. Wash the tomatoes thoroughly, remove the stems, and finely chop them with a knife or pulse briefly in a blender.
2. Place the tomatoes in a bowl, add the onions, and mix well.
3. Add the herbs, cheese, beaten egg, chili flakes, salt, and pepper. Mix everything together thoroughly.
4. Gradually add the flour, stirring, until you achieve a thick batter consistency.
5. Heat the olive oil in a frying pan. Using a tablespoon, drop spoonfuls of the batter into the hot oil and fry until golden on both sides.
6. Place the cooked fritters on paper towels to absorb excess oil.

Ingredients for the Potatoes

• 3-4 large potatoes, cut into thin, long slices
• Salt
• Oregano
• 2 tablespoons olive oil
• Parchment paper for the baking tray

Instructions for the Potatoes

1. Line a baking tray with parchment paper.
2. Peel and wash the potatoes, then cut them into thin, long slices.
3. Place the potato slices on the prepared tray. Add salt, oregano, and olive oil. Toss to coat evenly.
4. Bake in a preheated oven at 190-200°C (375-390°F) until golden.
5. Stir the potatoes halfway through baking to ensure even browning.

Artichokes with Broad Beans and Potatoes in the Oven

Ingredients

• 8 artichokes
• 500g fresh broad beans (seeds only)
• 4 potatoes, cut into chunks
• 5 fresh spring onions, finely chopped
• 1 dry onion, finely chopped
• 1 bunch of dill or fennel
• 2 ripe tomatoes, finely chopped
• 150ml water
• Salt
• Pepper
• Sweet paprika
• Olive oil

Preparing the Artichokes

Clean the artichokes and place them in a bowl filled with water, lemon juice, and 1 tablespoon of flour to prevent discoloration.

Preparing the Broad Beans and Potatoes

• Remove the pods from the broad beans, keeping only the seeds.
• Choose beans that are slightly mature but not dried.
• Place the beans in a pot, cover them with water, and bring to a boil over high heat.
• Once boiling, cook for 15 minutes, then drain.
• Peel and cut the potatoes into chunks.

Instructions

• Place the broad beans, potatoes, artichokes, and all other ingredients in a baking tray.
• Mix everything well to combine.
• Bake in a preheated oven at 190–200°C (375–400°F) for 50–60 minutes.
• Add hot water during cooking if needed.
• Once the dish absorbs most of its liquid and the sauce thickens, it’s ready to serve.

This recipe is a simple yet elegant way to enjoy fresh, seasonal vegetables. The sweetness of artichokes blends beautifully with the hearty broad beans and tender potatoes, creating a light but satisfying meal. Perfect for any day of the week, it’s a true Mediterranean delight.

The post 5 Potato Recipes That Will Steal the Show at Your Table appeared first on Delicious Path.

Roast Lamb with Potatoes

Ingredients:

• 1500 g lamb
• Salt
• Pepper
• Oregano
• Juice of 1-2 lemons
• 2 garlic cloves, sliced
• 2 tablespoons mustard
• 250 g white wine
• 150 g water
• 1 sprig rosemary
• 3 tablespoons olive oil
• 4-5 medium potatoes, cut into pieces

Instructions:

1. Place the lamb in a baking dish and use a knife to make small cuts in various places. Insert the sliced garlic into these cuts.
2. Surround the lamb with the prepared potato pieces in the baking dish.
3. Season the lamb and potatoes with salt, pepper, mustard, oregano, lemon juice, wine, water, olive oil, and the rosemary sprig. Mix everything well to distribute the flavors evenly.
4. Cover the baking dish with parchment paper and aluminum foil, and bake in a preheated oven at 180-200°C (350-390°F) for about 1.5 hours, depending on your oven. If needed, add a little more water during cooking.
5. About 20 minutes before turning off the oven, remove the aluminum foil to allow the food to brown.

Salmon with Mustard and Fried Potatoes

Ingredients for the Salmon

• 2 salmon fillets
• 3 tablespoons mustard
• 1 teaspoon honey
• 1 tablespoon lemon juice
• 3 tablespoons olive oil
• 1 garlic clove, finely chopped
• Salt
• 1 tablespoon chopped dill

Preparation for the Salmon

1. In a bowl, whisk together the mustard, honey, garlic, olive oil, lemon juice, dill, and salt.
2. Line a small baking dish with parchment paper.
3. Brush the salmon fillets with olive oil on both sides and place them in the baking dish.
4. Using a brush, coat the salmon with the mustard mixture.
5. Bake in a preheated oven at 200°C (392°F) for 15-20 minutes, depending on your oven. Avoid overcooking the salmon to keep it moist.

For the Potatoes

• 5 potatoes
• Olive oil for frying
• Salt
• Oregano

Preparation for the Potatoes

1. Peel the potatoes and cut them into small, elongated pieces.
2. Rinse them well, then pat dry with a towel.
3. In a frying pan, heat the oil and add the potatoes, frying until they are golden on all sides.
4. Place them on a serving plate, season with salt, and sprinkle with oregano.

This dish brings together the rich, tangy flavors of mustard-glazed salmon with perfectly crispy, golden potatoes—a delightful meal that’s as comforting as it is elegant. Enjoy!

Lamb with Artichokes and Potatoes in Avgolemono Sauce

Ingredients:

• 1.5 kg lamb
• 10 artichokes
• 1 onion, finely chopped
• 5 spring onions, finely chopped
• 2 garlic cloves, finely chopped
• 1 bunch of dill, finely chopped
• 2 tablespoons olive oil
• 50 g white wine
• 150 g water
• 2 bay leaves
• Salt
• Pepper
• 2 eggs
• Juice of 1 lemon

Instructions:

1. Cut the lamb into pieces, wash it, and place it in a colander to drain.
2. In a pot, heat the olive oil and sauté the lamb on all sides until browned.
3. Remove the lamb with a slotted spoon and set it aside in a bowl.
4. In the same oil, sauté the spring onions, regular onion, and garlic for 2 minutes.
5. Return the lamb to the pot, add the wine, bay leaves, and water.
6. Once it starts to boil, add the dill.
7. Lower the heat, cover the pot, and let it simmer for 1 hour.
8. After 1 hour, add the potatoes and artichokes. Cover the pot again and simmer for another 20 minutes, just enough for the artichokes and potatoes to cook. If needed, add a bit more water.

For the Avgolemono (Egg-Lemon Sauce):

1. Beat the egg whites until they turn white and frothy.
2. Then add the yolks and beat them as well.
3. Gradually add the lemon juice while stirring continuously.
4. Slowly add some broth from the lamb dish into the egg mixture, stirring well to prevent curdling.
5. Pour the egg-lemon mixture over the dish and gently shake the pot in a circular motion to distribute the sauce evenly.

Your lamb with artichokes and potatoes in avgolemono sauce is ready to serve!

Oven-Baked Fries

Ingredients

• 3 large potatoes, cut into long thin slices
• Salt
• Oregano
• 2 tablespoons olive oil
• Parchment paper for the baking tray

Instructions

1. Line a baking tray with parchment paper.
2. Peel and wash the potatoes thoroughly.
3. Slice the potatoes into long, thin strips and spread them evenly on the tray.
4. Sprinkle with salt and oregano, drizzle with olive oil, and toss everything together to coat evenly.
5. Bake in a preheated oven at 190-200°C (375-390°F) until golden and crispy.
6. Halfway through baking, stir the potatoes to ensure even browning on all sides.

The post 4 Potato Recipes That Impress Everyone appeared first on Delicious Path.

Baked Mullet Plaki with Potatoes

Ingredients

• 1 medium mullet, cut into 2-3 pieces
• 1 onion, sliced
• 2 garlic cloves, finely chopped or whole
• 2 bay leaves
• 1 bunch of parsley
• 1 tablespoon mustard
• 200 ml water
• Salt
• Pepper
• Sweet paprika
• Oregano
• Olive oil

Preparation

1. Clean the fish thoroughly, rinse it well, cut it into pieces, and place it in a baking dish.
2. Peel and cut the potatoes into chunks, adding them to the baking dish with the fish.
3. Add the onion, garlic, bay leaves, parsley, mustard, salt, pepper, paprika, oregano, olive oil, and water. Mix everything well to combine all the flavors.
4. Bake at 180-190°C (356-374°F) for 45-50 minutes. Add more water during baking if needed.

This hearty dish brings together tender fish and perfectly roasted potatoes, enriched with Mediterranean herbs and a hint of mustard. It’s a deliciously comforting meal to enjoy with loved ones.

Lemon Turkey with Potatoes

Ingredients

• 5–6 portions of turkey
• 4–5 medium potatoes, quartered
• 2 carrots, cut into pieces
• 2 cloves garlic, finely chopped
• Lemon juice
• 100 g water
• Salt
• Pepper
• Olive oil

Instructions

1. Wash the turkey well and place it in a strainer to drain.
2. In a pot, heat the olive oil and sauté the turkey until browned. Add the garlic and sauté for 1 minute with the turkey, then deglaze with lemon juice.
3. Add the water, season with salt, and let it simmer over medium heat for about 30 minutes.
4. Meanwhile, peel the potatoes and carrots, then add them to the pot. Continue cooking for another 30 minutes until tender. Add more water if necessary.
5. When the dish is ready, it should have a little sauce and be coated in its oil.

Baked Pork with Potatoes

Ingredients

• 2 pork chops
• 4 potatoes, quartered
• 1 tablespoon mustard
• 100 g water
• Salt
• Pepper
• Oregano
• Olive oil

Instructions

1. Peel the potatoes, wash them, cut them into quarters, and place them in a baking dish.
2. Rinse the pork chops and add them to the dish with the potatoes.
3. Pour the remaining ingredients—mustard, salt, pepper, oregano, and olive oil—over the potatoes and pork. Mix everything well to coat evenly.
4. Bake in a preheated oven at 180–190°C (350–375°F) for about 45–50 minutes.
5. Turn the pork chops halfway through to brown both sides. Add a little water if needed to prevent drying out.

Wild Greens with Pork Skewers and Griddled Potatoes

Ingredients

• 1 kg pork neck
• 1 green bell pepper, cut into medium squares
• 1 red bell pepper, cut into medium squares
• Salt
• Pepper
• Sweet paprika
• Oregano
• 5-6 potatoes, sliced into rounds
• 1 tablespoon oil

Instructions for the Skewers

1. Cut the pork into bite-sized pieces and place them in a bowl. Add the bell pepper pieces, salt, pepper, paprika, oregano, and oil to the bowl. Mix well and let marinate for 2-3 hours to enhance the flavors.
2. Thread the skewers by alternating a piece of meat with a piece of pepper, repeating until all the ingredients are used.

For Cooking

1. Heat a griddle pan on the stovetop until hot. Place the skewers on the pan and cook on all sides until they have a nice golden color.
2. When the skewers are done, remove them from the pan. Add the potato rounds to the pan to cook in the juices from the meat, covering with a lid to cook them through and infuse them with flavor.

Instructions for the Wild Greens

1. Clean the greens thoroughly. Soak them in water with a bit of vinegar for 5 minutes to remove any small insects, then rinse 4-5 times to ensure they are free of dirt.
2. Boil a large pot of salted water, then add the greens. Leave the pot uncovered to help retain their green color. Boil until the greens reach your desired tenderness.

Enjoy your meal!

The post 4 Perfect Potato Recipes for Your Family Table and Friends appeared first on Delicious Path.

Chicken Livers with Fried Potatoes

Ingredients

• 1 kg chicken livers
• Flour
• Salt
• Olive oil
• Potatoes for frying

Instructions

1. Wash the chicken livers thoroughly and place them in a colander to drain well.
2. Once drained, place the livers on a plate, season with salt, and coat with flour.
3. 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:

1. Peel the potatoes and fry them in hot oil until they turn golden.
2. 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

1. 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.
2. 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.
3. Peel the potatoes, slice them, and fry in hot oil until they turn golden.
4. 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

1. 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.
2. 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.
3. Add the tomato, salt, pepper, paprika, and 50 ml of water. Stir all the ingredients and place the cod among the potatoes.
4. 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

1. Wash the potatoes thoroughly and, without peeling them, slice them into rounds. Then cut each round in half.
2. 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.
3. In a frying pan, heat the oil (and butter, if you prefer extra flavor) until hot.
4. Fry the potatoes on both sides until they achieve a golden color.
5. 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

1. 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.
2. Using a sharp knife, make small cuts in the turkey and insert the garlic cloves into the slits.
3. 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.
4. 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.
5. 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).
6. Half an hour before turning off the oven, open the parchment paper to allow the skin to brown and crisp.
7. 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

1. Wash the potatoes well and, keeping the skins on, slice them into rounds. Then cut each round in half.
2. 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.
3. In a frying pan, heat oil (and butter if desired for extra flavor), and add the potatoes. Fry on both sides until golden.
4. 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.

The post 5 Potato Recipes That Will Surely Impress Your Guests appeared first on Delicious Path.

Peas with Potatoes

Ingredients

• 500 g peas
• 2 medium potatoes
• 4 ripe tomatoes, diced
• 1 bunch dill, finely chopped
• 1 large onion, finely chopped
• 1-2 garlic cloves
• Salt
• Pepper
• Sweet paprika
• Olive oil

Instructions

1. Prepare the Potatoes
   • Peel the potatoes, wash them, and cut them into quarters.
2. Start Cooking
   • In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent. Then, add the garlic and sauté for another minute.
3. Add the Potatoes
   • Add the potatoes to the pot and sauté for 2 minutes to coat them in the flavors.
4. Combine the Ingredients
   • Add the diced tomatoes, peas, salt, pepper, paprika, and chopped dill to the pot. Pour in just enough water to cover the ingredients.
5. Simmer to Perfection
   • Simmer the dish over medium heat for 40-45 minutes, or until the potatoes and peas are tender and the sauce has thickened. Add more water if needed during cooking.

Meatballs with Fried Potatoes and Peppers

Ingredients:

• 500g ground beef
• 2 garlic cloves
• 1 egg
• 1 onion
• 1 tablespoon mustard
• 1 bunch parsley
• Salt
• Pepper
• 2 slices of stale bread, soaked and squeezed
• A little olive oil (adds extra tenderness to the meatballs)
• Potatoes (as desired)
• Peppers (as desired)
• Olive oil for frying

Instructions:

1. In a bowl, finely chop the onion, garlic, and parsley. Add the ground beef, salt, pepper, olive oil, egg, mustard, and bread. Mix everything well and let the mixture rest for about 30 minutes.
2. Shape the mixture into meatballs, then fry them in hot oil until golden brown.
3. In the same hot oil, fry the potatoes until crispy and the peppers for 1-2 minutes per side, covering the pan to prevent oil splatters.

Serve and enjoy this hearty dish with crispy fried potatoes and peppers!

Ratatouille with Green Beans, Okra, Zucchini, Eggplants, Peppers, and Potatoes

Ingredients

• 200 g green beans
• 200 g okra
• 2 zucchinis, cut into pieces
• 2 eggplants, cut into pieces
• 2 red peppers, cut into pieces
• 2 potatoes, cut into pieces
• 4 ripe tomatoes, finely chopped
• 1 onion, finely chopped
• 1 bunch parsley or basil
• 1 celery stalk
• Sweet paprika
• Pepper
• Salt
• Olive oil

Instructions

1. Prepare the Vegetables
   • Clean and wash all the vegetables thoroughly.
   • Cut them into pieces and place them separately on paper towels to dry.
2. Sauté the Vegetables
   • Heat olive oil in a large pot over medium heat. Sauté the onion first, then add the eggplants, potatoes, zucchinis, okra, and green beans. Stir gently to coat them with the oil.
3. Cook the Dish
   • Add the peppers, chopped tomatoes, celery, and salt. Pour in enough water to cover the vegetables. Simmer over medium heat for about 35-40 minutes, until the vegetables are tender.
4. Add Seasoning
   • Ten minutes before turning off the heat, add the pepper, sweet paprika, and parsley (or basil) to preserve their fresh aromas.
5. Avoid Stirring
   • Do not stir the dish with a spoon to avoid breaking the okra. Instead, gently swirl the pot in a circular motion to prevent sticking.

Oven-Baked Chicken with Potatoes

Ingredients

• 1 chicken, cut into portions
• 6 potatoes, cut into desired pieces
• 2 garlic cloves, minced
• Oregano
• Salt
• Pepper
• Sweet paprika
• 2-3 tablespoons mustard
• Juice of 1 lemon
• Olive oil
• 100 ml water

Instructions

1. In a roasting pan, place the chicken, potatoes, and all the ingredients. Mix well to coat everything evenly.
2. Cover the pan and bake at 180-200°C (350-390°F) for about 1 hour, depending on your oven. Add more water if needed during cooking.
3. About 15-20 minutes before turning off the oven, uncover the pan to let the chicken and potatoes brown nicely.

Serve and enjoy!

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