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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large skillet, heat the olive oil. To test when it's ready, use the handle on a wooden spoon by placing it erect in the oil. If bubbles start forming around it, you know it's ready. | 2. Add the potatoes, being careful not to crowd them. If you put too many, the temperature of the oil will drop, and they will come out mushy. Fry them in batches instead. | 3. Once golden brown, remove and place on paper towels. | 4. Season with salt, pepper, and oregano. | 5. Add some grated cheese if you wish. Just remember not to salt the potatoes too much if you add the cheese. | 6. A few drops of lemon juice on top is a must for my Greek taste buds. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
yukon gold potato	4		sliced	-	-	-	-
extra virgin olive oil	2 -3	cups		-	-	-	-
salt				-	-	-	-
greek oregano				-	-	-	-
pecorino romano cheese				-	-	-	-
lemon juice	1/8 - 1/4			0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.