Mediterranean Fried Potato, Tomato, and Arugula Salad
I love potatoes. It doesnt really matter whether they are russet or sweet, baked or mashed, its all totally good with me. This fact may surprise you: the real Mediterranean diet includes potatoes. This does not mean french fries with a Big Mac and a coke, or tater tots with a hot dog a favorite in American schools. I was surprised to find that fried potatoes are eaten all over the Mediterranean, the difference is what they are served with: wild greens, or other vegetables, or in the case of this recipe, a salad with fried potatoes. The other big difference is how they are cooked. Mediterranean potatoes are fried in extra virgin olive oil. What????? Yes, it is ok and traditional to fry potatoes in olive oil. The trick is to fry them slowly over medium heat so the oil doesnt smoke. Another secret is to boil the potatoes first and then fry them. This creates a soft inner texture and a brown, slightly crunchy outer layer. I created this recipe only two weeks ago, but already over a hundred people have tried it. It has been very well received and a few people said it was the best salad they ever ate. Part of what makes it so good is pouring the hot potatoes and olive oil onto the arugula and tomatoes. This slightly wilts the greens and is similar to the old New England method of pouring bacon fat on greens, but much healthier! With the added feta, this salad can be a meal in itself, or can be served on the side. I hope you enjoy the recipe and please rate or comment below!
I love potatoes. It doesnt really matter whether they are russet or sweet, baked or mashed, its all totally good with me. This fact may surprise you: the real Mediterranean diet includes potatoes. This does not mean french fries with a Big Mac and a coke, or tater tots with a hot dog a favorite in American schools. I was surprised to find that fried potatoes are eaten all over the Mediterranean, the difference is what they are served with: wild greens, or other vegetables, or in the case of this recipe, a salad with fried potatoes. The other big difference is how they are cooked. Mediterranean potatoes are fried in extra virgin olive oil. What????? Yes, it is ok and traditional to fry potatoes in olive oil. The trick is to fry them slowly over medium heat so the oil doesnt smoke. Another secret is to boil the potatoes first and then fry them. This creates a soft inner texture and a brown, slightly crunchy outer layer. I created this recipe only two weeks ago, but already over a hundred people have tried it. It has been very well received and a few people said it was the best salad they ever ate. Part of what makes it so good is pouring the hot potatoes and olive oil onto the arugula and tomatoes. This slightly wilts the greens and is similar to the old New England method of pouring bacon fat on greens, but much healthier! With the added feta, this salad can be a meal in itself, or can be served on the side. I hope you enjoy the recipe and please rate or comment below!
- salt and pepper to taste
- juice of one lemon
- 1/4 cup extra virgin olive oil
- 1/4 tsp salt
- 2 ripe tomatoes
- 1/4 cup capers
- chopped
- dressing:
- salad:
- 2 tbsp mayonnaise
- 1 tbsp dijon mustard
- 4 scallions
- 1/4 tsp smoked paprika
- 1/4 tsp dried dill
- 2 lbs red potatoes
- cut into quarters
- large handful of baby arugula
- 1/4 cup feta cheese
- Carbohydrate 120.732017582932 g
- Cholesterol 10.9687500070534 mg
- Fat 18.1082073803242 g
- Fiber 5.96317695391254 g
- Protein 7.35062414821725 g
- Saturated Fat 3.70123153896799 g
- Serving Size 1 1 Serving (465g)
- Sodium 501.621373162312 mg
- Sugar 114.76884062902 g
- Trans Fat 2.73801657885967 g
- Calories 651 calories
Step-by-step
- Boil 2 lbs of red potatoes, cut into quarters, until tender.
- While potatoes boil, prepare the salad dressing: In a small bowl, whisk together 2 tbsp mayonnaise, 1 tbsp Dijon mustard, 1/4 cup extra virgin olive oil, 1/4 tsp salt, 1/4 tsp smoked paprika, 1/4 tsp dried dill, and the juice of one lemon.
- Prepare the salad: In a large bowl, combine 2 ripe tomatoes, a large handful of baby arugula, 1/4 cup capers, and 4 chopped scallions.
- Once potatoes are tender, drain them and gently fry in extra virgin olive oil over medium heat until golden brown and slightly crispy.
- Pour the hot potatoes and olive oil directly over the arugula and tomato salad. This wilts the greens slightly.
- Add feta cheese and season with salt and pepper to taste.
- Serve immediately.
A Mediterranean Escape: My Unexpected Love for Fried Potatoes
I've always considered myself a creature of comfort, a homebody who finds joy in simple pleasures. My kitchen is my sanctuary, a place where I experiment with flavors and create memories, one delicious meal at a time. While I adore classic comfort food, my culinary journey has taken some unexpected turns recently. One such detour led me to a surprising discovery: the delightful world of Mediterranean fried potatoes. Now, before you picture greasy, artery-clogging fries, let me clarify. This isn't your average fast-food experience. This is a revelation.
It all started with a simple curiosity. I was reading about the Mediterranean diet, known for its heart-healthy benefits and emphasis on fresh produce and olive oil. I'd always associated potatoes with heavier, richer dishes, but then I stumbled upon the fact that potatoes, prepared in the right way, are actually a staple in many Mediterranean cuisines. This led me on a culinary adventure, researching traditional recipes and experimenting with different techniques until I finally perfected my very own Mediterranean Fried Potato, Tomato, and Arugula Salad. The results were nothing short of extraordinary.
The key to this recipe, I discovered, is the balance. The subtly sweet potatoes, fried to perfection in extra virgin olive oil (yes, you read that right!), provide a satisfying crunch that complements the peppery bite of the arugula. The juicy tomatoes add a refreshing burst of sweetness, while the creamy feta and tangy capers provide a delightful complexity of flavors. It's a symphony of textures and tastes, a culinary adventure that has quickly become a favorite in my home.
The process of making this salad is surprisingly simple, yet the end result is anything but ordinary. First, I gently boil the potatoes until they are tender, but still hold their shape. Then, I fry them in olive oil over medium heat, ensuring that the oil doesn't smoke, allowing the potatoes to achieve that perfect golden-brown crust. This low and slow frying technique is essential for achieving that delicious crispy exterior without overcooking the inside.
While the potatoes are frying, I prepare the salad. I use fresh, ripe tomatoes, a large handful of baby arugula, and some finely chopped scallions. I make a simple yet flavorful dressing using mayonnaise, Dijon mustard, lemon juice, olive oil, and a touch of smoked paprika and dill. The combination of these ingredients creates a delightful balance of flavors, complementing the potatoes beautifully.
Once the potatoes are ready, I pour them, along with their fragrant olive oil, directly over the salad. This technique is a bit unorthodox, but it’s a game-changer! The warm oil slightly wilts the arugula, imparting a delicious depth of flavor. It's reminiscent of the old New England tradition of pouring bacon fat over greens, but far healthier and more refined. Finally, I crumble some feta cheese over the top and season everything generously with salt and pepper.
The final result is a salad that is both satisfying and refreshing. It’s a hearty enough dish to serve as a main course, but it's also light and flavorful enough to complement other dishes. It’s a perfect dish for lunch, dinner, or even a light brunch. I often serve it with a side of crusty bread for dipping into the delicious olive oil and dressing. I’ve even been known to use the leftover dressing as a marinade for chicken or fish.
This Mediterranean Fried Potato, Tomato, and Arugula Salad is more than just a recipe; it's a testament to the beauty of simplicity and the joy of culinary exploration. It's a dish that has opened my eyes to the incredible versatility of potatoes and the vibrant flavors of Mediterranean cuisine. It’s a recipe I share not only with my family but with anyone who appreciates a good salad, a flavorful adventure, and a little bit of unexpected culinary magic.
So, go ahead, give this recipe a try. I promise you won’t be disappointed. Let me know in the comments how your Mediterranean Fried Potato, Tomato, and Arugula Salad turns out. And don’t be surprised if this unexpected culinary delight becomes a new staple in your kitchen, as it has in mine!
