Rustic potatoes

Servings: -

Preparation time: less than 15 minutes

RECIPE PREPARATION Peasant potatoes:

Cut the potatoes into large pieces then boil them with salt and a little delicacy. Cut the garlic into slices. Heat the oil and butter in a pan, then add the garlic and "dizzy" a little, then the diced pepper. when they have softened, add the potatoes, mix them in the pan, taking care not to crumble. At the end, add the chopped dill.


Peasant potatoes with smoked & # 8211 video recipe

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

Recipe of rustic potatoes with smoking is one that I really like. The truth is, I love potatoes. I have loved it since I was a child and I admit that fried foods are my favorites. Because I don't cook them very often, I try to find other ways to prepare potatoes. I especially like the peasants because they are composed as well smoked, another favorite ingredient. In addition, they are easy to make, you can use any kind of potatoes and they are very tasty.

I used new potatoes because it's their season and because I feel like they're tastier. Of course you can use any potatoes you have at home. It is important to cut them into equal pieces to cook evenly. For extra flavor, I added a few sprigs of rosemary in the potato water. I like its taste with potatoes. You can easily skip it if you want to use it. Boil the potatoes in three quarters so as not to crush them too much when they are mixed with the other ingredients.

And if we talk about the other ingredients, let me tell you something about the most important, smoking. I used smoked pastrami from turkey pulp, but you can put any smoke you want. But the smoked turkey pulp is very fragrant and has little fat. I like the taste of smoke, not the fat, so it's perfect for my taste. Onions can also be white or red, and if you want, you can also add green onions. The idea is that you can customize the recipe for smoked peasant potatoes as you see fit.

For a beautiful color, but also for taste, I added sweet paprika. You can also use hot paprika for a variant of spicy smoked peasant potatoes. After mixing the potatoes with onion and smoked, leave them on the fire for about 5 minutes. Make sure they are completely cooked and season them well with salt and pepper. At the end add parsley or dill and the recipe for smoked peasant potatoes is ready. If you are a potato lover, just like me, you can try the recipe chicken legs with baked potatoes. It is fragrant and easy to prepare!


How to make the most fragile peasant potatoes. Delicious fasting recipe

I have been entering Easter Lent for a few weeks, and there are quite a few Romanians who want to keep it all. Easter fasting is the hardest of the year, so we should have a menu as varied as possible, in order to keep it to the end.

Fortunately, however, you should know that there are a lot of dishes you can make without meat, milk, cheese or eggs, and they come out really good. As a result, we offer you a delicious recipe for peasant potatoes, which is fasting. You don't have to spend too much time in the kitchen, so it's worth trying this simple but very tasty dish.

Ingredient:

  • 1 kg of potatoes
  • a large onion
  • 3-4 cloves of garlic
  • a teaspoon of grated pepper as desired
  • 2 teaspoons grated paprika
  • a teaspoon of salt
  • rosemary
  • basil
  • olive oil
  • fresh greens for serving (dill or parsley to taste)

Method of preparation:

The first step is to boil the potatoes in their skins, until the fork easily enters them. You can leave them for about 30-40 minutes. After that, drain the water, and peel after cooling. Then you have to cut them into thicker cubes or slices as you prefer. Then put the potatoes in a large tray, add the finely chopped onion and garlic, spices and olive oil. Mix all the ingredients well in the pan, then put the potatoes in the preheated oven for about 15-20 minutes.

The recipe can also be prepared by cleaning the potatoes and cooking them directly in the oven, but the cooking time will be a bit long.


Preparation Peasant potatoes with pork

The meat is washed, seasoned with salt, pepper and put in the tray. Next to it, put the peeled, washed and cut potatoes. Peel the vegetables, wash them, cut them into small pieces, fry them in a little oil and then put them in the pan over the potatoes. Put 2 glasses of water and put in the oven. When the meat and potatoes are penetrated, remove and sprinkle finely chopped parsley on the potatoes. Serve with pleasure.

Try this video recipe too


Rustic potatoes

"Country-style or 'peasant' potatoes"

Rustic potatoes are a particularly common side dish in Romanian restaurants and the recipes for them vary from place to place, region to region. The essential recipe, however, remains more or less the same. They obviously originate from the home cooking of the countryside being cooked on the open hearth or wood burning stove. When done well they are soft on the inside, a little crispy on the outside, and perfumed by the other added ingredients. Many recipes simply add onions but I've always loved them with the bacon lardons and a touch of garlic, but you can omit them if you like (or if you don't eat meat, of course). They would also work well with rosemary or thyme.

Ingredients
5 or 6 smallish potatoes (larger potatoes can be used but would need to be boiled longer)
One onion, roughly chopped
Two or three cloves of garlics, crushed and chopped (optional)
A scant cup of diced fatty bacon, smokey works well (optional)
Salt and pepper for seasoning
Chopped parsley (or any fresh herb you have handy)
Cooking oil (can be olive oil or even butter - again, whatever you have to hand)

Method
1. Wash any mud off the potatoes and put them into enough cold water to cover them plus an inch. Bring to the boil and allow them to boil until a fork can pierce them easily. Be careful not to over-boil them, you want them to hold their shape when you fry them later.
2. Once sufficiently part-boiled, probably 20-30 minutes depending on their size, drain them and fill the pan with cold water to stop the cooking process and cool them quicker.
3. Peel off the skin with your fingers (it comes off easily, no need to use a peeler) and cut them into rounds, each about 10mm thick. (Note: alternatively you can peel them first, cut them into rounds or wedges, and then boil them.)
4. Put another pan on a medium heat and add the bacon pieces (if using) and fry them till some of the fat is extracted, then add a few more splashes of oil, butter, or lard. If you aren't using bacon, just add oil and heat.
5. Once the bacon has taken on a brown color (or the oil has warmed up, if not using bacon) add the chopped onion and allow to soften for a couple of minutes, stirring ocassionally. Then throw in the garlic (if using) and continue to fry for another minute or two. It should be smelling lovely by now!
6. Arrange the sliced ​​potatoes in the pan and allow to fry for about 10-15 minutes. Flip them from time to time, move the top ones to the bottom, but don't stir them too vigorously or too frequently or you won't give them time to develop a crispy brown coat, and too much stirring will mean you end up with an oily mash.
7. When they are nicely brown, serve them in a bowl or alongside the main, season with salt, pepper and a sprinkling of parsley (or another fresh herb). A dash of paprika is also a popular addition.

Gorgeous, hearty, warming, and moorish. They’ll go with more or less anything or will happily stand alone as a center-of-the-table nibble. Easily as good as a nicely roasted potato (and those are hard to beat).

9 comments:

I had never been to a Romanian restaurant until this weekend. Some friends and I decided to go for Romanian food and I have to say that the food was delicious. That is the reason I am visiting this blog, because I want to learn how to cook some traditional dishes. This recipe looks delicious and I will cook it very soon. In the mean time, if you need Romanian Translation for your recipe do not hesitate to contact professionals, they will make sure everything is perfect for you.

Hi Anonymous. Thanks for stopping by and I & # 39m glad you & # 39ve taken an interest in Romanian cuisine. These potatoes are delicious, although not particularly good for the waistline. Thanks for the translation link recommendation.

I am looking for a recipe which I think is Romanian. My mothers friend used to make them they were a pastry filled with I think ground beef and probably spices. I remember she would make a batch of them and freeze them. She would het them up in the oven. They were so good Can you help me

Hello there! Sorry for the slow response. I've seen some meat-filled pastries in various bakeries. What kind of pastry was it? Puff pastry or something more robust? Try Googling & # 39 meat pies & # 39 and switch to images and see if anything looks familiar. If you don't know Romanian, post the link and I'll have a go at translating the recipe.

Wowee - Im Romanian and always looking for new recipes - this is awesome - ya. need to go hiking in the Romanian Carpathians to work this one off, but this is definitely going to be a staple in this momma & # 39s kitchen.

Just made this dish and it was fantastic! I will be doing this again however this really should be a dish on its own, I am very full.

Hi, I ate a similar recipe when we stayed with a family which I am trying to replicate.It is very similar, however the potatoes are rolled in fine herbs, not garlicky or spicy.The herbs were very fine which appeared to be rolled in them and the potatoes were not browned.Do you know of this recipe.I rolled mine in mixed herbs, but I think the herbs are not fine enough.Please help if you can, my husband really likes them and does not like garlic.I use fry light for traditional roast potatoes.Where can I get the fine herbs in the Uk.
Thank you

Hi. I've never seen potatoes cooked like that before. Which area of ​​Romania where you staying in? Perhaps it's a particular regional recipe. Hopefully a reader will be able to help.


Rustic potatoes

1, 200 kg peeled potatoes, 2 pieces red onion, 300 gr kaiser (smoked), 4 cloves garlic, 4 tablespoons oil, 1/2 bunch parsley, salt and pepper to taste.

Preparation Peasant potatoes

The diced potatoes are boiled in water with a little salt for about 20 minutes.

The potatoes must remain whole after boiling.

Meanwhile, cut the onion scales and kaiserul cubes.

Heat the oil in a pan and fry the kaiser.

Add onion and stir periodically.

Over the hardened onion add the drained potatoes, finely chopped garlic, salt and pepper to taste.

Stir and leave on the fire for a maximum of 1 minute.

Add the finely chopped parsley and mix lightly.

Serve hot or cold, along with pickles or steak.


Rustic potatoes. In the oven or frying pan. Four tasty and easy to make recipes

Maybe reading the following recipes will give you an idea, you will enrich the experience that you definitely have in front of the stove.

Let's start our journey through the recipes of peasant potatoes with a simple, simple and, obviously, quick to cook.

1. Peasant potatoes in a frying pan

Ingredients for peasant potatoes in a frying pan

How to prepare peasant potatoes in a pan

Wash the potatoes well, boil them in their skins for 15-20 minutes, clean them and cut them into cubes. Brown them in a pan with plenty of oil. Drain the oil well and transfer them with a spatula to another bowl. Peel the onions, cut them into rounds and fry them in the oil in which you browned the potatoes.

Chop the kaiser into thin, narrow slices, place it in the pan, over the onion, let it soften while you clean the bell peppers and seeds and cut them into juliennes.

Fry them in the pan with the other vegetables. Finely chop the parsley leaves. When the vegetables have softened in the pan, add the browned potatoes, season with salt and pepper, mix lightly, sprinkle the chopped parsley leaves and serve the happy ones you have on the table, as a garnish, ls any kind of steak, with assorted pickles next to it.

2. Transylvanian peasant potatoes / Recipe Radu Anton Roman

"The people of Argeş know how to make potatoes from Argeş, so, with slow orders, postponed", the late Radu Anton Roman, the greatest gastronomist among journalists and the greatest journalist among gastronomes, wrote in his book "Cuisine, vinuri şi Romanian customs ”.

His recipe for peasant potatoes is simple and traditional.

Ingredients for peasant potatoes / Recipe Radu Anton Roman

How to prepare peasant potatoes / Recipe Radu Anton Roman

"Boil the potatoes in their skins, cut in half, in salted water, but not to crack, then let them cool. Finely chop the onion and fry it in a lot of oil.

When the potatoes have cooled, peel them, cut them into round pieces or slices and fry them in onions. When they have browned a little (but don't turn because they break), you add salt to them and set them aside to "pull" the fat.

They are just as suitable if you serve them as a side dish or as a stand-alone dish ”(Radu Anton Roman).

3 Fasting Peasant Potatoes / Laura Adamache Recipe

Peasant fasting potatoes, with onions and paprika, are a traditional food that is easy to prepare and tastes good. Laura Adamache has a simple recipe that you can read and see below.

Ingredients for fasting peasant potatoes (2-4 people) / Laura Adamache recipe

1/2 teaspoon small, grated, with salt

1 teaspoon filled with paprika

1/4 teaspoon ground pepper

75 ml of sunflower oil

1 large onion, finely chopped

How to prepare fasting potato potatoes / Laura Adamache recipe

"We wash the potatoes and boil them, whole, in their skins, in a pot full of water in which we add a teaspoon of salt. We take them out of the water when they are penetrated, let them cool completely, peel them and cut them into suitable cubes.

Put the oil in a non-stick pan and when it has warmed up, add the finely chopped onion. Saute until translucent, then add the potato cubes and stir over medium heat for another minute, then add salt and pepper and mix again.

After the potatoes are lightly browned, add the paprika and mix carefully. After about a minute, turn off the heat and serve hot, plain or next to a grilled steak and pickles. They are delicious! Good appetite!" (Laura Adamache)

4 Peasant potatoes tender as at home grandmother

Ingredients for fragile peasant potatoes like at home

1 teaspoon grated pepper

2 teaspoons grated with paprika

rosemary and basil to taste

fresh greens (dill or parsley) to taste

How to prepare fragile peasant potatoes like at home grandmother

Boil the potatoes in their skins for about 30-40 minutes, until the fork enters them easily. Drain them well, let them cool, peel them and cut them into thicker cubes or slices, as desired. Put them in a large tray, in which add the finely chopped onion and garlic, the spices and the olive oil.


Preparation Peasant potatoes with pork

The meat is washed, seasoned with salt, pepper and put in the tray. Next to it, put the peeled, washed and cut potatoes. Peel the vegetables, wash them, cut them into small pieces, fry them in a little oil and then put them in the pan over the potatoes. Put 2 glasses of water and put in the oven. When the meat and potatoes are penetrated, remove and sprinkle finely chopped parsley on the potatoes. Serve with pleasure.

Try this video recipe too


Rustic potatoes. In the oven or frying pan. Four tasty and easy to make recipes

Maybe reading the following recipes will give you an idea, you will enrich the experience that you definitely have in front of the stove.

Let's start our journey through the recipes of peasant potatoes with a simple, simple and, obviously, quick to cook.

1. Peasant potatoes in a frying pan

Ingredients for peasant potatoes in a frying pan

How to prepare peasant potatoes in a pan

Wash the potatoes well, boil them in their skins for 15-20 minutes, clean them and cut them into cubes. Brown them in a pan with plenty of oil. Drain the oil well and transfer them with a spatula to another bowl. Peel the onions, cut them into rounds and fry them in the oil in which you browned the potatoes.

Chop the kaiser into thin, narrow slices, place it in the pan, over the onion, let it soften while you clean the bell peppers and seeds and cut them into juliennes.

Fry them in the pan with the other vegetables. Finely chop the parsley leaves. When the vegetables have softened in the pan, add the browned potatoes, season with salt and pepper, mix lightly, sprinkle the chopped parsley leaves and serve the happy ones you have on the table, as a garnish, ls any kind of steak, with assorted pickles next to it.

2. Transylvanian peasant potatoes / Recipe Radu Anton Roman

"The people of Argeş know how to make potatoes from Argeş, so, with slow orders, postponed", the late Radu Anton Roman, the greatest gastronomist among journalists and the greatest journalist among gastronomists, wrote in his book "Cuisine, vinuri şi Romanian customs ”.

His recipe for peasant potatoes is simple and traditional.

Ingredients for peasant potatoes / Recipe Radu Anton Roman

How to prepare peasant potatoes / Recipe Radu Anton Roman

"Boil the potatoes in their skins, cut in half, in salted water, but not to crack, then let them cool. Finely chop the onion and fry it in a lot of oil.

When the potatoes have cooled, peel them, cut them into round pieces or slices and fry them in onions. When they have browned a little (but don't turn because they break), you add salt to them and set them aside to "pull" the fat.

They are just as suitable if you serve them as a side dish or as a stand-alone dish ”(Radu Anton Roman).

3 Fasting Peasant Potatoes / Laura Adamache Recipe

Peasant fasting potatoes, with onions and paprika, are a traditional food that is easy to prepare and tastes good. Laura Adamache has a simple recipe that you can read and see below.

Ingredients for fasting peasant potatoes (2-4 people) / Laura Adamache recipe

1/2 teaspoon small, grated, with salt

1 teaspoon filled with paprika

1/4 teaspoon ground pepper

75 ml of sunflower oil

1 large onion, finely chopped

How to prepare fasting potato potatoes / Laura Adamache recipe

"We wash the potatoes and put them to boil, whole, in their skins, in a pot full of water in which we add a teaspoon of salt. We take them out of the water when they are penetrated, let them cool completely, peel them and cut them into suitable cubes.

Put the oil in a non-stick pan and when it has warmed up, add the finely chopped onion. Saute until translucent, then add the potato cubes and stir over medium heat for another minute, then add salt and pepper and mix again.

After the potatoes are lightly browned, add the paprika and mix carefully. After about a minute, turn off the heat and serve hot, plain or next to a grilled steak and pickles. They are delicious! Good appetite!" (Laura Adamache)

4 Peasant potatoes tender as at home grandmother

Ingredients for fragile peasant potatoes like at home

1 teaspoon grated pepper

2 teaspoons grated with paprika

rosemary and basil to taste

fresh greens (dill or parsley) to taste

How to prepare fragile peasant potatoes like at home grandmother

Boil the potatoes in their skins for about 30-40 minutes, until the fork enters them easily. Drain them well, let them cool, peel them and cut them into thicker cubes or slices, as desired. Put them in a large tray, in which add the finely chopped onion and garlic, the spices and the olive oil.


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