Grecian Potato Cups Recipes

Steps:

• Preheat the oven to 400°F (200°C).
• With a mandolin or a sharp knife, carefully cut the potatoes into ¹⁄₁₆-inch (1 mm) thick slices.
• Add the potato slices to a large bowl and cover with water. Toss the potatoes around to remove excess starch, then drain.
• Add 1 teaspoon of salt, the pepper, paprika, and garlic powder and toss the potatoes until evenly coated.
• Add the oil to a small bowl. Dip a paper towel in the oil and grease the cups of a 12-cup muffin tin.
• Arrange 5 potatoes around the sides of a muffin cup, overlapping slightly. Place 1 slice on the bottom to create a flower. Repeat with the remaining potato slices. Sprinkle shredded cheese over the potato cups.
• Bake for 10 minutes.
• Remove the potato cups from the oven and reduce the oven temperature to 300°F (150°C).
• Sprinkle bacon over the cheese. Add an egg to each cup. Sprinkle with salt.
• Bake for another 20-25 minutes, or until the egg whites are mostly cooked.
• Serve warm.
• Enjoy!

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a small bowl, mix olive oil, water, garlic, lemon juice, thyme, rosemary, bouillon cubes and pepper.
• Arrange potatoes evenly in the bottom of a medium baking dish. Pour the olive oil mixture over the potatoes. Cover, and bake 1 1/2 to 2 hours in the preheated oven, turning occasionally, until tender but firm.

Steps:

• In a large bowl combine mashed potatoes, bacon, chives, parmesan cheese, garlic powder, salt, and pepper.
• Spray a 12-cup muffin pan with cooking spray.
• Divide the mashed potatoes evenly into each cup. Make a hole in the center of each mashed potato cup.
• Add shredded cheddar to the center of each cup.
• Bake mashed potato cups at 400ºF (200ºC) for 30-35 minutes or until outside is crispy and brown.
• Top with a dollop of sour cream, chives and bacon crumbs.
• Enjoy!

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Put potato wedges into a large bowl. Drizzle olive oil and lemon juice over the wedges and toss to coat. Season potatoes with salt, oregano, and black pepper; toss again to coat.
• Spread potato wedges in a single layer in a 2 inch-deep pan. Pour chicken broth over the potatoes.
• Roast potatoes in preheated oven until tender and golden brown, about 1 hour.

Steps:

• Preheat oven to 400°F.
• Place the potatoes in a single layer in a 13-x-9-inch baking dish and pour the oil over them. Add the garlic, dried oregano, salt and pepper to taste and toss well to coat with the oil.
• Bake the potatoes for 15 minutes. Add the stock, toss and bake for 10 minutes more. Add the lemon juice, toss and bake for 10 to 15 minutes more, or until the potatoes are cooked through. If you like, preheat the broiler and broil the potatoes for 2 to 3 minutes, or until golden brown.
• Sprinkle with the fresh oregano and serve at once.
• Variation:
• Dissolve 1 tablespoon tomato paste in the stock, and reduce the amount of lemon juice to taste. Substitute Aleppo pepper or crushed red pepper flakes for the black pepper.

Steps:

• In a large bowl, combine the first 8 ingredients. Stir in mashed potatoes. Transfer to a greased 11x7-in. baking dish. , Combine topping ingredients; sprinkle over casserole., Bake, uncovered, at 350° until golden brown, 40-45 minutes.