Best 2 Potato Nik Recipes
**Potato Nik: A Culinary Journey Through Armenian Cuisine**
Embark on a culinary adventure to Armenia with Potato Nik, a traditional dish that embodies the country's rich culinary heritage. This delectable dish showcases the versatility of potatoes, transforming them into a symphony of flavors and textures. Discover the secrets behind this beloved Armenian specialty and delve into the diverse recipes featured in this article. From the classic Potato Nik to its variations, each recipe promises a unique gustatory experience. Whether you prefer the simplicity of boiled potatoes or the indulgence of fried ones, this article has something for every palate. Get ready to tantalize your taste buds and experience the culinary wonders of Armenia through the beloved Potato Nik.
**Recipes Included:**
1. **Classic Potato Nik:** Experience the authentic taste of Potato Nik with this traditional recipe. Simple yet flavorful, this dish features boiled potatoes tossed in a tangy dressing made with onions, tomatoes, and fresh herbs.
2. **Fried Potato Nik:** Indulge in a crispy and golden delight with this variation of Potato Nik. Fried potatoes are combined with onions, tomatoes, and herbs, creating a delightful combination of textures and flavors.
3. **Potato Nik with Meat:** Elevate your Potato Nik experience by adding succulent pieces of meat. This hearty version incorporates tender meat, flavorful vegetables, and a rich sauce for a satisfying meal.
4. **Potato Nik with Mushrooms:** Embark on a savory journey with this delectable combination of potatoes, mushrooms, and a creamy sauce. The earthy flavors of mushrooms blend seamlessly with the tender potatoes, making this dish a vegetarian's delight.
5. **Potato Nik with Cheese:** Discover a cheesy twist on the classic Potato Nik. Melted cheese adds a gooey goodness to the dish, creating a delightful fusion of flavors and textures that will leave you craving for more.
POTATO NIK
After living in what must have seemed like every neighborhood in three boroughs, my mother's parents, in their old-ish age, settled in Astoria, which is where I spent almost all the Thanksgivings of my childhood. Thanksgiving was always (in my memory) gray and blustery, and my grandmother's kitchen, steamy. She produced, almost solo, the traditionally ridiculous abundance of food, including my favorite, the potato "nik," a huge latke fried in chicken fat until really brown, and as crisp as perfectly done shoestring fries. I still make this, and so can you.
Provided by Mark Bittman
Categories easy, main course, side dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Grate potatoes and onion by hand or with grating disk of a food processor; drain in colander or strainer. Combine potatoes and onions in a large bowl with eggs, salt, pepper and bread crumbs or matzo meal.
- Put about 1/8 inch oil in a large, deep skillet, either nonstick or seasoned cast iron; turn heat to medium-high. When oil is hot (it will shimmer) put all the batter in pan, and smooth the top. Cook, shaking pan occasionally; adjust heat so mixture sizzles but does not burn. Continue until bottom is nicely browned, at least 15 minutes.
- To turn, slide cake out onto a large plate, cover with another large plate and invert. Add a little more oil to pan if necessary, and slide pancake back in, cooked side up. Cook 15 minutes or so longer, until nicely browned. Serve hot or warm.
Nutrition Facts : @context http, Calories 180, UnsaturatedFat 3 grams, Carbohydrate 31 grams, Fat 4 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 440 milligrams, Sugar 2 grams, TransFat 0 grams
POTATONIK OR POTATO NIK EITHER WAY, IT'S DIVINE!
My parents are from Brooklyn NY (coming from an Aussie this might sound strange) but my parents migrated to Melbourne in the early 1960's. From the age of 7 onwards every summer vacation we would visit the family in Brooklyn NY. The things I looked forward to most on our visits was of course the original Nathan's and on Brighton Beach Avenue there was Mrs. Stahl for Potatonik. Halfway between a kugel and a lava hot greasy potato brick which was so wonderful on cold winter days. I assure you, this concoction is heaven! The original recipe was posted in the NY Times food section.
Provided by Aussie-In-California
Categories Low Cholesterol
Time 3h
Yield 6-12 serving(s)
Number Of Ingredients 11
Steps:
- Dissolve yeast, water and sugar in a small bowl. Let rest 10 minutes (until foamy).
- Grate potatoes and onion by hand or in a food processor.
- In a large bowl, blend eggs, 2 tablespoons of oil, salt and pepper. Stir in the grated potato and onion mixture. Add flour and dissolved yeast, mix well (mixture will be thick). Cover bowl with plastic wrap and let rise in a draft-free area for about 1 hour.
- Pour oil into a 9" x 12" pan about 1/4" deep. Pour in the batter (the oil will come up and over the batter - This is good). Let the batter rest for about 20 minutes. Then preheat your oven to 375°F.
- Bake potatonik on middle rack for 45 minutes. Brush or dip a paper towel into some more oil and brush/pat the top of the potatonik with the oil and bake another 10 to 15 minutes, until golden brown and crusty. Serve hot.
- Note: potatonik can be refrigerated for several days or frozen for 1-2 weeks. Reheat at 325° until warm, or develops a hard crust.
Tips:
- For the best potato nik, use starchy potatoes like Yukon Gold or russet potatoes.
- To ensure the potatoes are cooked evenly, cut them into uniform-sized pieces.
- Soak the potatoes in cold water for at least 30 minutes before frying to remove excess starch and prevent them from sticking together.
- Use a heavy-bottomed pan or Dutch oven to fry the potatoes to maintain a consistent temperature and prevent burning.
- Fry the potatoes in small batches to avoid overcrowding the pan and ensure they cook evenly.
- Use a slotted spoon to remove the potatoes from the oil to drain excess oil.
- Season the potatoes immediately after frying while they are still hot to allow the flavors to penetrate.
- For added flavor, try using different seasonings such as garlic powder, onion powder, paprika, or chili powder.
- Serve potato nik as an appetizer, side dish, or main course with your favorite dipping sauce or condiment.
Conclusion:
Potato nik is a versatile and delicious dish that can be enjoyed as an appetizer, side dish, or main course. With its crispy exterior and fluffy interior, it's a crowd-pleaser that's perfect for any occasion. Whether you prefer classic seasonings or want to experiment with different flavors, potato nik is sure to satisfy your taste buds. So next time you're looking for a quick and easy potato dish, give potato nik a try – you won't be disappointed!
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