After a recent trip to Tbilisi, I fell in love with Georgia (the country). This country is overflowing with culture, good food, passion, history, and beautiful scenery. One of the dishes I became obsessed with was the Georgian style potatoes. This humble side-dish was at once simple in ingredients and complex in flavor. I ordered it everywhere I ate and asked anyone who spoke a few words of english to explain to me how they are made. The explanation of this recipe was “oh that! That’s just potatoes and onions fried in a pan.” The Georgians clearly undervalue this dish.

Well after some experimentation and translating Georgian websites into english (where there was many things lost in translation) I developed this recipe. I found that the trick is to salt the potatoes while they fry, and fry the onions with the potatoes until they almost burn. I know it sounds uneventful, but they are surprisingly delicious.

 

The What: 
  • 6 potatoes
  • 1 large onion
  • Vegetable oil for frying
  • Salt

 

The How: 

Peel the potatoes and slice into thick half-circle shapes. Do they have to be half-circles? No! But they do have to be thick. They will be spending a lot of time in the fryer until the onions brown and you do not want them to burn or crisp up too much.  Place the potatoes in cold water while you cut the onion.

Peel and slice the onion into short strips.

Strain the potatoes and pat dry with paper towels.

Place a deep frying pan over medium-high heat and enough oil so that the potatoes are only half submerged in the oil, you are shallow frying them, not deep frying.

Once you have one layer of potatoes in, salt the first side. Fry for 5-7 minutes until they are golden brown on one side.  Turn them over, salt again, and brown the other side.

Since they are many potato slices, you will need to do them in batches. Place a colander with a plate underneath. The cooked potatoes wait in the colander while other batches finish.

If you find the oil is getting too low between the batches, add extra oil.

When you are on your last batch, place the layer of potatoes, salt and after a few minutes add the onion pieces. Once the potatoes have browned on one side, flip them over and salt the other side. The onions will begin to brown and darken, that’s what you want, that’s what makes these potatoes surprisingly flavorful.

Once the potato slices are browned on both sides and the onions are dark and caramelized, return the potatoes from the colander into the frying pan and heat them back up.

I decorated with green onions to stay in the onion theme.

 

 

Georgian Style Fried Potatoes

Georgian Style Fried Potatoes

After a recent trip to Tbilisi, I fell in love with Georgia (the country). This country is overflowing with culture, good food, passion, history, and beautiful scenery. One of the dishes I became obsessed with was the Georgian style potatoes. This humble side-dish was at once simple in ingredients and complex in flavor. I ordered it everywhere I ate and asked anyone who spoke a few words of english to explain to me how they are made. The explanation of this recipe was "oh that! That's just potatoes and onions fried in a pan." The Georgians clearly undervalue this dish.

Well after some experimentation and translating Georgian websites into english (where there was many things lost in translation) I developed this recipe. I found that the trick is to salt the potatoes while they fry, and fry the onions with the potatoes until they almost burn. I know it sounds uneventful, but they are surprisingly delicious.

Ingredients

  • 6 potatoes
  • 1 large onion
  • Vegetable oil for frying
  • Salt

Instructions

  1. Peel the potatoes and slice into thick half-circle shapes. Do they have to be half-circles? No! But they do have to be thick. They will be spending a lot of time in the fryer until the onions brown and you do not want them to burn or crisp up too much.  Place the potatoes in cold water while you cut the onion.
  2. Peel and slice the onion into short strips.
  3. Strain the potatoes and pat dry with paper towels.
  4. Place a deep frying pan over medium-high heat and enough oil so that the potatoes are only half submerged in the oil, you are shallow frying them, not deep frying.
  5. Once you have one layer of potatoes in, salt the first side. Fry for 5-7 minutes until they are golden brown on one side.  Turn them over, salt again, and brown the other side.
  6. Since they are many potato slices, you will need to do them in batches. Place a colander with a plate underneath. The cooked potatoes wait in the colander while other batches finish.
  7. If you find the oil is getting too low between the batches, add extra oil.
  8. When you are on your last batch, place the layer of potatoes, salt and after a few minutes add the onion pieces. Once the potatoes have browned on one side, flip them over and salt the other side. The onions will begin to brown and darken, that's what you want, that's what makes these potatoes surprisingly flavorful. Once the potato slices are browned on both sides and the onions are dark and caramelized, return the potatoes from the colander into the frying pan and heat them back up.
  9. I decorated with green onions to stay in the onion theme.
http://www.foodosopher.com/georgian/