Emily's Famous Fried Potatoes

Emily's Famous Fried Potatoes

27
HBIC 30

"This is a very tasty potato recipe that is also great for using up leftover baked potatoes. The vinegar gives the spinach a sweet flavor. I like to crumble feta cheese over them too!"

Ingredients

40 m {{adjustedServings}} servings 216 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 216 kcal
  • 11%
  • Fat:
  • 5.2 g
  • 8%
  • Carbs:
  • 37.9g
  • 12%
  • Protein:
  • 5.9 g
  • 12%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 156 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

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  1. Place potatoes in a large saucepan over medium heat, and cover with water. Bring to a boil, and cook until tender. Drain, and set aside.
  2. Heat oil in a large, heavy skillet over medium heat. Saute the onion and garlic with the basil, rosemary, and oregano until the onion is just tender. Throw in the potatoes, and fry until lightly browned. Cover with spinach, and sprinkle with vinegar. Cover, and cook on low until the spinach is tender.
  3. Remove from heat, and stir the mixture together. Season with salt and pepper.
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Reviews

27
  1. 40 Ratings

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I was afraid that baked potatoes would be too crumbly, so I used boiled red potatoes. This dish was out of this world! I love what the red wine vinegar did for the spinach... it gave it a sweet...

These are awesome! I first made them without spinach and they were still incredible!

A good blend of fresh herbs make these potatoes have tons of flavor! I only used 2 cloves of garlic instead of 4. The added spinach is a nice healthy touch.