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Potato and egg fried in olive oil (also called a tortilla). Spice bag: Ireland: French fries/chips, chicken strips, peppers and spices. Stamppot: Netherlands: Potatoes mashed with vegetables and sausage or other stewed meats. Steak frites: France and Belgium: Pan-fried steak paired with deep-fried potatoes (French fries). Stegt flæsk: Denmark
Potatoes O'Brien is a dish of pan-fried potatoes along with red and green bell peppers and onion. The potatoes and the bell peppers are fried (varying according to taste) and are served hot. The origin of the dish is disputed. [ 1] The dish has been claimed to originate in the early 1900s [ 2] from a Boston restaurant known as Jerome's [ 3] and ...
Home fries – referred to as fried potatoes (UK and regional US), it is a basic potato dish made by pan- or skillet-frying chunked, sliced, wedged or diced potatoes that are sometimes unpeeled and may have been par-cooked by boiling, baking, steaming, or microwaving. Lyonnaise potatoes – a French dish prepared with sliced pan-fried potatoes ...
Originally, the full name of the dish was "hashed brown potatoes" (or "hashed browned potatoes"), of which the first known mention is by American food author Maria Parloa (1843–1909) in her 1887 Kitchen Companion, where she describes the dish of "hashed and browned potatoes" as a fried mixture of cold, boiled potatoes which is folded "like an omelet" before serving.
Potatoes à la lyonnaise are sautéed and served with fried onions. All five recipes mentioned below, dating from 1806 to 1970, call for the potatoes to be boiled, peeled and sliced, before frying. André Viard, in Le Cuisinier impérial (1806), stipulates that the potatoes are to be sliced and covered with onion purée before being fried in ...
Gratin dauphinois is made with thinly sliced raw potatoes and cream, cooked in a buttered dish rubbed with garlic; cheese is sometimes added. The potatoes are peeled and sliced to the thickness of a coin, usually with a mandoline; they are layered in a shallow earthenware or glass baking dish and cooked in a slow oven; the heat is raised for the last 10 minutes of the cooking time.
In 1882 the "Household" column of The Manchester Times suggested: Bubble and Squeak. – Mash four potatoes, chop a plateful of cold greens, season with a small saltspoonful of salt and the same of pepper; mix well together, and fry in dissolved dripping or butter (three ounces), stirring all the time.
Latkes made of grated potatoes are popular. They are prepared by grating potatoes and onions with a box grater or food processor; then, excess moisture is squeezed out. The grated potatoes are then mixed with eggs and flour or matzo meal; a vegan version uses chickpea flour and potato starch instead of eggs. The latkes are fried in batches in ...
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