Traditional recipes

Pan-fried potatoes with baked pepper salad

Pan-fried potatoes with baked pepper salad

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I had a craving and I thought about preparing for dinner ..... Very good ....

  • 4 large potatoes
  • 4 large slices of kaizer
  • 1 onion
  • salt
  • pepper
  • oil
  • baked peppers
  • vinegar

Servings: 2

Preparation time: less than 60 minutes

RECIPE PREPARATION Baked peasant potatoes with baked pepper salad:

Boil the potatoes in their skins. When ready, cool, clean and cut into cubes.

Cut the onion into scales and put it in oil. Add the kaizer and let it brown together. Then add the diced boiled potatoes and leave on the fire for a few more minutes. Match the taste with salt and pepper.

Serve the preparation with pepper salad baked with vinegar.

Peasant potatoes with onions and baconpeasant potatoes with onions and paprikaTransylvanian recipe for peasant potatoes

Peasant potatoes with onions & # 8211 simple and tasty recipe.

I published this recipe for the first time in October 2011, but I bring it back to your attention because I prepared a video for it. Below you will find the old pictures of the post, only the presentation picture and the movie for the you tube channel are a novelty. It is one of our favorite recipes for garnish. I admit that I learned this recipe very late, from my mother-in-law. She does not put thyme or dill, not even a little greenery.

The recipe is simple, easy to make, any beginner in the kitchen can make it successfully. The result will be a tasty one, full of flavors and aromas.

This is one of the variants of rustic potatoes which I prepare, very fast and very tasty. They are a perfect garnish for steak, but they can be eaten simple. I go with a green salad with lemon or a portion of sour cucumber.

Peasant potatoes are indispensable at meals with close friends. A large portion almost never arrives. I always tell myself that I make more muilti and I stay for the next day. But no! They all disappear. Don't think I'm sorry. That's a reason to rejoice, to see how they fight on the last spoonful of peasant potatoes.

If you want a recipe for fasting peasant potatoes you can try it on This one. They have been just as appreciated over time and spicy peasant potatoes, prepared with a spicy Spanish sausage, but for those in the Transylvania area a spicy Hungarian sausage is used.

Now I let you discover the recipe of our family of peasant potatoes. If you prepare it, don't forget to send me the pictures. I will gladly publish them. And, if you redistribute the recipe you have my thanks in advance.


800 g potatoes that will be boiled in their skins
1 large onion
30 g smoked bacon
1 teaspoon sweet paprika
1 teaspoon dried thyme
a few dill threads & # 8211 optional & # 8211 here I only used them at the request of a friend

Here is the recipe prepared in video format:

Peel the potatoes and cut them into cubes. Chop the onion as small as possible, then cut into small cubes of bacon. Heat the onion together with the bacon.

When they are hardened until they become glassy, ​​add the potatoes. Season with salt, pepper, paprika and thyme. Mix well so that the composition is homogeneous. Keep it on the fire for another 3-4 minutes on low heat, so that the potatoes take on the flavor of the onion and bacon.

Peasant potatoes with onions

They are so tasty, they are easy to make, they are good and simple, and the garnish, that they are worth trying. The ingredients result in four to six servings.


1 kg of potatoes, four large onions (preferably red), two cloves of garlic, oil, salt, pepper, a bay leaf, dried thyme.

Peel a squash, grate it and cut it into small pieces over low heat in a saucepan. Separately, in a bowl with a thick bottom (a pot of tuci is ideal), heat the onion, cut larger. Add a pinch of salt, pepper, bay leaf and two cloves of finely chopped garlic. Mix. The onions must be ready (hardened and lightly browned) when the carnations are cooked. Drain the water in which they boiled the potatoes (but keep a cup), and throw them over the hardened onions. Stir well. Add a little of the water in which they boiled the potatoes. Serve warm, with greens on top.

Eva's advice: You can also add strips of smoked bacon to onions. You can add a little hot or sweet paprika, at the end, according to your taste or a spoon - two of yogurt or sour cream when you serve it.

Baked pepper salad with cheese

1. Turn on the oven to a temperature of 180 ° C and put the peppers and donuts in the stove tray to bake. If desired, they can also be baked on the stove, over high heat, but must always be turned over so that they do not burn. To clean them well, immediately after taking them off the stove or oven, sprinkle enough salt and cover them with a kitchen towel. Leave for 10 minutes then clean.

2. While the peppers are cooling, prepare the tomato sauce, grate them and add a little oil and salt to harden until they are reduced by half. Honey, sugar and vinegar are added to the tomato sauce.

3. After the peppers have cooled, peel and pit, drain with a stream of water, drain and mix with the tomato sauce. Add salt, oil and vinegar as desired.

4. Serve with grated cheese next to other dishes such as: baked potatoes, french fries or various types of steaks.

A craita in the kitchen

It is inevitable that hot thoughts will not come to your mind while you are eating home-cooked food.

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Peasant potatoes with corn, baked and perfect

For the english version, please scroll down!

Put the potatoes in a pan and sprinkle the plain flour, corn flour and a pinch of salt (or more, if you like) on top. Cover the pan with a lid and shake well, because you have to cover the potatoes with flour and easily smash the edges of the potatoes.

Preheat the oven at 190 C.Put the fat and butter in a cooking pan,

the pan should be large enough so that all the potatoes will fit in one layer.Put the pan in the oven for 5 min so that the fat can melt and heat enough.Then add in the pan the potatoes and let them cook for 30 min , turn them over one time and then rise the temperature at 220 C .Cook for another 20 min or until they are gold enough.

Duck legs with french fries and seasonal salad

The state in the kitchen, at the tail of the pan, during the heat, can be considered as an act of culinary heroism, if such a thing can be defined. Definitely, indefinitely, you do what you do and you still have to get through the kitchen, you can't let the mice in your stomach be agitated indefinitely. At a certain moment, you are taken by the packages with you wondering what is crowded so fast through the buns you find in the caravan on the corner of the street or through the & # 8220furnished & # 8221 rooms with specialties on the ground floor of some blocks of flats, at road intersections.

Memories, memories & # 8230! I don't understand why something good was given up, which was once found in the same caravans scorched by rain and snow & # 8211 boiled sausage / sausage, steaming, stuck in the horn heated on the inside, on some metal spikes that had a metal tube in it. electrical resistance. It was as if the mustard through which the sausage was rolled before putting it in the horn had a different taste or hunger made you believe something like that. Through the years & # 821760 & # 8211 & # 821770 paper bags with french fries with or without a schnitzel next to it, sold by stonemasons directly from wicker baskets were not to be discarded, quenching your hunger. The prices were much more convenient then, if we make a comparison with the taste / quality of today's street dishes found in the same places.

Of the street trade! I ask a salesman from such a stall why you put your caravan with your mouth just in the intersection, the answer came promptly, the world is still pretty much at the traffic light, I also take I have a penny.

What recipes do we prepare from duck meat? The whole rate, refrigerated, is convenient as a price for any housewife. Cut quickly, using a sharp knife and use separately, all kinds of dishes & # 8211 steaks and breast for steaks & # 8211 duck legs with vegetables on the tray, duck legs with baked potatoes, duck breast with beaten nettles and the rest (wings, back, tartlets) for soups & # 8211 sweet chicken soup and soups. The duck fat is fried and delicious scallops are obtained (true culinary delight, served hot, sprinkled with a little coarse salt and warm bread) and poultry lard, used as a flavoring ingredient and / or supplement for poultry fat in soups & # 8211 dumpling soup, chicken soup with tomatoes and dumplings, soup & # 8211 pumpkin soup and dishes & # 8211 cucumber food with duck legs. They can be bought separately, from the market, at slightly inflated and separate prices, duck legs and duck breast, refrigerated, but also duck liver, back with wings and tartlets, refrigerated or frozen. The duck is cooking and the whole & # 8211 duck with oranges.

Ingredients needed in the recipe: duck legs, potatoes, smoked cheese, garlic, pumpkin, eggplant, coarse salt, peppercorns, olive oil.


  • duck legs, fresh,
  • red potatoes,
  • eggplants,
  • pumpkins,
  • smoked cheese.

The duck legs are raised with a sharp knife on the skin side, up to the layer of meat. Add coarse salt and rub by hand to penetrate the salt through notches.

Heat a frying pan with high edges and the duck legs, notched, are put in the pan with the skin down, towards the pan. The duck legs are fried over high heat until a golden crust forms, then return to the side with more meat.

Continue to fry the duck legs, on the meat side, in the fat drained in the pan, until the meat becomes pink, soft and edible.

Step by step recipe

  1. Notch duck thighs with a sharp knife on the skin side.
  2. Fry the duck legs, notched, in a well-heated pan, first on the side with the notched skin.
  3. Frying duck legs, in the formed fat, on the meat side.
  4. Remove duck legs, fried, on a plate and cover with baking paper.
  5. Fry the straw potatoes in duck fat.
  6. Sprinkle smoked cheese on a large grater on hot fried duck fries.
  7. Preparing seasonal salads.
  8. Serve prepared with seasonal salads.

Roasting duck meat, a secret well kept by professional chefs! The professionals cook the duck legs, leaving the meat a bit uncooked / unroasted, according to my taste. Personally, I prefer not to put the pan in the oven, after frying on direct fire and to monitor ochiometrically, permanently, the process of frying directly on the flame until the meat becomes pinkish to white and no longer bleeds when it stings with the tip of the knife. After frying, the duck legs are removed on a plate and covered with baking paper, to rest for at least 15 minutes, during which time the meat is cooked.

In the duck fat, gathered in the pan, fry the potatoes, cut thinly & # 8211 straw potatoes, over high heat.

The fried potatoes in duck fat are removed in a bowl. Sprinkle over the french fries, being warm, smoked cheese given on a large grater.

In the acastron with french fries, seasoned with smoked cheese, add the duck legs.

The close-up image shows how to fry the meat, after the mandatory & # 8220odihna & # 8221.

The presentation of the dish will increase the appetite of professional gourmets, and the mysterious smells that spread in the kitchen and not only will quickly gather all the gourmets around the table.

The dish is served with a pumpkin and / or eggplant salad, fried in olive oil / grilled. The salad can be prepared in advance and served cold.

The dish is served on flat plates, to spread the dish and salads together.

The greedy will not resist the temptation to soak some hot bread in the salad dressing, even if the dish is garnished with potatoes.

For those interested, a green garlic sauce is welcome.

At such a feast, even if it is hot or precisely because of that, a cold beer is appropriate and applauded at the open stage.

Good appetite you gourmet brothers and you gourmet brothers everywhere, wherever you are in the world! Do not avoid duck and / or goose meat. You can get very tasty dishes, full of enticing smells and quick to prepare. Duck, goose, biblica can be prepared according to recipes used with chicken and / or chicken. Try it and you will not regret it.

Pan-fried carp with french fries

Nutritionists recommend that fish should not be missing from the diet of adults (even to be consumed at least 2-3 times a week). Fish should not be missing from the diet of children from a certain age.

Well known slogan !? In times of sad memory, & # 8220No meal without fish! & # 8221 was a slogan that greets you as you enter any large food store, downtown or small food store on the street corner.

The huge posters with painted fish and the indispensable large written slogan, which covered the walls, caught your eye. Frozen horse mackerel found piles in all the refrigerated boxes. Rarely did you find a block of frozen cod. The seller sawed the quantity desired by the buyer, per meter.

From the more empty shelves, only the bags of Vietnamese shrimp that were as big as a frying pan when you put them in hot oil soaked you.

Fried fennel smells bad, which is why I don't buy this fish. The neighbors took care to remind me quite often of the smell of fried horseradish.

Those were the years of my youth when I went fishing on the pond. I also caught fish that I cooked fresh if it was bigger. We freeze caras or perch. What is certain is that I never lacked salted caviar, kept in jars, in the refrigerator or fish marinade.

Fried fish is a quick, emergency solution for any self-respecting housewife. The pan with french fries put quickly on the flame of the stove also guarantees a garnish worthy of consideration for fried fish.

The fish supply in the freezer can get you out of trouble.

From my family's recipe book! The fish (whole, chops or fillets) fried with various garnishes is prepared quite often in my family. We love fish and the family recipe is rich in these recipes. We use fresh fish most of the time.

Ingredients needed in the recipe: carp chops, potatoes, lard / goose fat, extra virgin olive oil, fresh butter, lemon, green garlic and garlic cloves, green dill, coarse salt, peppercorns, dried thyme, sheep's milk.

Preparing the fish for frying.

For frying, you can use overseas chops & # 8211 carp, bream, phytophagous, crucian, etc. according to everyone's preferences.

Chops and fillets of fish more expensive salmon, tuna, barbel, avat, salmon trout, sturgeon, etc. they are best prepared on the grill or bread & # 8217.

Whole fish, suitable for frying (about 0.4-0.5 Kg / piece) is crucian, perch, mackerel, sardines, trout, etc.

The fish chops are well cleaned of blackness / skin from the bones (left over from the inner cleaning of the fish by the trader) and traces of scales. The chops are washed under a stream of cold water and swabbed with absorbent paper.


carp chops,
special french fries,
fresh butter,
extra virgin olive oil,
green garlic,
green dill,
sheep cheese.

Maceration of fish chops. Before frying, for a special taste of the final dish, the chops are soaked in a mixture of lemon juice, extra virgin olive oil, coarse salt, freshly ground and optional peppercorns, dried thyme.

Why is the fish macerated? The maceration is done cold, in the refrigerator, for at least 30 minutes. During maceration, the chop over acquires a stronger texture that helps subsequent frying. The fish will not fringe.

Frying the carp chops.

In a frying pan with high edges (do not skip the frying mixture on your hands, on the stove and on the floor) prepare a mixture of extra virgin olive oil and fresh butter. Heat the pan over high heat.

In the pan add garlic cloves and slices of hot pepper or hot pepper flakes that will give the final dish an intense taste.

The soaked carp chops are added to the hot frying mixture. In the pan, on the chops, add the maceration mixture.

The well-kept secret of frying fish! Frying the fish is done over high heat. It is good to turn the fish in the pan once so as not to fringe, using a kitchen tongs.

We follow the frying on the thickness of the chop (the color changes from pink to white, as the fish is fried). When the fish is turned in the pan, add a tablespoon of hot liquid on the already fried side to keep the fish well heated. The hot liquid penetrates the fish's flesh as it is fried, softening it.

List of culinary operations that are performed when preparing the recipe.

  • Cleaning, washing and drying fish chops.
  • Preparation / maceration of fish for frying.
  • Fry the fish over high heat in a mixture of extra virgin olive oil and fresh butter.
  • Frying potatoes in lard.
  • Preparing the garlic sauce.
  • Preparing hot polenta.
  • Mounting and serving the dish on flat plates.

Frying potatoes in lard.

Peel the potatoes, wash them whole, under a stream of cold water and dab with paper towels or a clean cloth.

The inventor would deserve a statue! The inventor already has a statue and I don't know. I don't know who invented the recipe for french fries or pan-fried potatoes. I am thinking of our recipe, purely Romanian, not the fast food one, where after the spills spread in the area, the workers forget to change the oil, as often as they should.

I'm wodering why ? The sanitary inspectors and the veterinary sanitary ones do not have the fine smell and pass carelessly by the premises where potatoes are fried. The slogan & # 8211 our merchant, our master, is valid with them. They have not heard the true slogan of our client, our master.

My recipe for french fries, inherited from my ancestors, is with frying potatoes (preferably red ones) cut into straws.

Memories, memories & # 8230. ! When I was a child, frying potatoes was mandatory in lard or goose fat. It was not conceived to fry the potatoes except in tuci placed on the pirostrii, in the yard. In summer, they were fried, less often on the tuci stove in the summer kitchen.

Cut the potatoes into straws using a sharp knife.

At the block, we adapt and fry the potatoes on the high flame of the stove. As the old tuci used by me has high edges, the hot lard does not jump, to spray on our hands and / or face.

Well kept secret! The french fries are removed from the casks using a whisk. We do not completely drain the french fries, pork lard. On the fried, hot potatoes, just taken out of the casks, put the lamb tenderloin on the grater.

It is not a mistake (the greedy will be grateful to you) if we add the garlic sauce to the hot potatoes, hard, instead of the telemea given on the grater or with the telemea given on the grater.

Preparation of garlic sauce. For the real juice, use green garlic, dried garlic, vinegar, a drop of rapeseed oil, coarse salt, green dill. In the inherited recipe, use enough plum vinegar to tickle the smell of vinegar in your nose.

These fried potatoes in lard can not miss the hot, hard polenta, so you can cut it with a string.

Why do you need polenta? Well, how to soak in the garlic sauce and the delicious sauce in which the fish was fried?

It would also work with hot bread instead of polenta!

Even if ?! And what if there will be simandicosi to twist potatoes with bread or polenta from their noses ?! Yes, try it and it will clear up. Professional gourmets will be delighted.

Assembling and serving the final dish.

Fried carp chops are served on a flat, heated plate, along with french fries and lemon.

Next to the plate, bring the bowl with the garlic sauce.

Those who prefer grated Telemea cheese will receive potatoes sprinkled with cheese.

The wonderful sauce in which the fish was fried dripped on the fish.

A cold beer is served for this dish.

Good appetite you gourmet brothers and you gourmet brothers everywhere, wherever you are in the world! Fish can be prepared in many ways, but fried, with hot polenta and garlic sauce can not be absent from the recipe of a family that respects itself from a culinary point of view. This recipe can turn you into declared fans of fried fish and french fries in lard. Simandicosii can quietly squeeze out of their noses & # 8211 lard, garlic, fried ?! Modern nutritionists do not declare any of the 3 ingredients forbidden.