Years have passed and our ancestors figured out this overseas vegetable; today we have dozens of options for what can be prepared from potatoes. We know how to cook potatoes in a rustic way, how to cook potatoes in French, how to prepare potatoes in sour cream, baked and fried potatoes. Potato recipes make up half of the menu in some families. Potato recipes can be found in almost all national cuisines world, because potato dishes, recipes with potatoes, are very nutritious and can be combined with a wide variety of products. There are few people who don't like dishes with potatoes. Almost everyone quickly knows what to cook from potatoes: fry or boil in their skins. Usually, cooking potatoes is a no-brainer. We know very well what can be cooked from potatoes. But many people are interested in how to cook potatoes deliciously.
Many people love potatoes, but traditional potato dishes often get boring, so housewives sooner or later wonder what to cook from potatoes that is non-trivial and tasty. For example, it could be homemade crumbled potatoes, stuffed potatoes, or potato pancakes. But of course, this is not all that can be prepared from potatoes. Boiled potatoes in their jackets or simply boiled potatoes are recipes that even a child can prepare. There are other simple potato dishes: mashed potatoes and casseroles, potatoes in the oven and potatoes in a steamer. Potatoes in a steamer, like baked potatoes, are considered the most useful ways cooking potatoes. There are also such simple potato dishes as fried potatoes, fries, which are very tasty, but not very healthy. There are absolutely unusual dishes from potatoes, the following recipes can be given here: potato pears, gratin, hunter's potatoes. But these are already more complex recipes for cooking potatoes, even holiday dishes from potatoes. Also worth mentioning are various potato salads, side dishes, appetizers and other delicious potato dishes. This means, for example, the following potato dishes, like potatoes with cheese, potatoes in bacon, potatoes with lard, puff potatoes, potatoes in cream, potatoes in sour cream. Success is guaranteed if you cook potatoes wrapped in bacon, potatoes with cheese. Another option for deliciously preparing potatoes is to boil the potatoes in milk. He does it very well delicate taste. Potatoes in milk are also cooked in the oven, baked with cheese and spices. Potatoes are delicious if you cook them with spices. For example, these are potatoes with rosemary.
Despite the fact that it is difficult to spoil potatoes, if you choose some original recipe made from potatoes, we recommend that you cook it with our photo tips. Choose potato dishes with photos, potato recipes with photos, potato recipes with photos, potato recipes with photos, and cook potatoes for health.
It's hard to imagine Russian cuisine without potatoes. And somehow it doesn’t fit in my head that some three hundred years ago our ancestors did without potatoes, and some particularly lively citizens even started potato riots, not wanting to be “poisoned” by an overseas vegetable. And now, for almost any housewife, the lack of potatoes can cause, if not panic, then some kind of inconvenience. Potato dishes can be very different, be it first, second or even dessert. Wonderful bread and flatbreads are made from potatoes. And most importantly, cooking from potatoes is quick and easy. The most democratic product!
But, oddly enough, not everyone knows how to cook potatoes correctly. There are some rules that should not be broken. The fact is that the quality of potato dishes depends on the presence of starch in it and on how it is converted in potatoes under the influence of high temperature, liquid and acidic environment. For example, potatoes will never boil in an acidic environment. That is why sauerkraut for cabbage soup or salted cucumbers for pickle, stew separately and put in the pan shortly before the end of cooking, otherwise the potatoes will be dense, as if undercooked. But when cooking potatoes for salads, this feature will come in handy. Some varieties of potatoes get very soft and can even fall apart - and in these cases, citric acid or vinegar will help.
Not everyone knows how to cook even the simplest dish correctly. Jacket potatoes or peeled tubers should be placed in boiling salted water and cooked covered. The fact is that if you put the potatoes in cold water and put them on fire, the temperature inside the tubers will reach 70°C only after 20-25 minutes, and during this time at least 10% of the starch in the potatoes is saccharified under the influence of heat. The resulting sugar turns into a decoction, and the potatoes turn out sticky. A completely different picture will turn out if the potatoes are immersed in boiling water: after 5-6 minutes the enzymes lose activity, the starch is not hydrolyzed, and the loss nutrients are significantly reduced. And the potatoes cook much faster. After cooking, the water should be drained immediately and the potatoes should be dried over low heat, covered with a lid.
. To cook good potatoes for salad or to take with you on the road, prepare frites. Make the so-called hypertonic brine - a very concentrated salt solution (350 g of salt per 1 liter of water). Not all the salt will dissolve in water, that’s okay. Place the washed, unpeeled tubers into the cold solution and place on high heat. If the salt dissolves during heating, add more. After boiling, cook under a loosely closed lid over fairly high heat. Try to keep all the tubers covered with water. When cooking, the potatoes sizzle, as if they were fried in oil - this is the water boiling away, its vapors preventing the brine from penetrating inside. Therefore, such potatoes need to be seasoned with salt before use. The potatoes are cooked for about 15 minutes. The longer the cooking time, the smaller and denser the potatoes will be. As soon as the potatoes are ready, immediately remove them from the brine, do not let them remain in it for a minute. If the potatoes were boiled for storage outside of the cold (for example, for travel), leave them at room temperature without washing them - the salt forms a dense crust that protects the potatoes from spoilage. Do not pour out the solution after cooking; it can be used more than a dozen times. Potatoes cooked this way taste like baked potatoes.
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There are several subtleties in preparing this dish, after mastering which you will prepare an amazing puree (and not “mint”, which hardens like a stone when it cools). Boiled potatoes are rubbed through a sieve while hot, oil is added, almost boiling milk is poured in 2-3 additions and thoroughly beaten until fluffy. Whipping is a must! In order to delay the inevitable hardening of mashed potatoes when cooling, when cooking, add fresh eggs or yolks and refined vegetable oil (you can add the same amount or half as much as butter). Instead of milk, you can add hot cream. When mashing hot potatoes, the tissue cells remain intact and the puree does not become sticky.
If you want to please your family with crispy fried potatoes, it takes a little effort, but the results are worth it! Cut the potatoes into cubes, slices or cubes - as desired. Rinse in cold water and dry on a towel. Dip the potato pieces in flour (or a mixture of flour and egg powder, it tastes better). Heat the oil in a thick-bottomed frying pan and add the potatoes. The layer of potatoes should not exceed 4-5 cm. Fry, stirring, until cooked, without covering with a lid. Salt after the crust has formed golden brown.
Properly cooked French fries are considered as dietary as boiled ones! This statement in no way applies to potatoes served in fast food cafes, where potatoes are fried in an unknown medium, rarely filtered in order to save money. So, first, let's prepare deep fat: a mixture of refined vegetable oil and melted lard in a 1:1 ratio, but it is possible that deep fat can consist only of vegetable oil. Pour the deep fat into a tall pan, and the oil should fill it no more than halfway. The oil must be heated to 180-190°C. Cut the potatoes into long strips, rinse cold water and dry on a towel. In no case should you add salt; this will cause the potatoes to become soggy and absorb too much fat. Place the potato wedges in a special mesh and place them in boiling oil. There should be 8-10 times less potatoes than oil. After the potatoes have formed a golden brown crust, remove the potatoes, drain the oil and sprinkle with fine salt, which can be additionally flavored with seasonings. Do not fry the potatoes until they are too crispy, this will degrade the taste. ready-made dish and leads to burning of deep fat. (If frying properly, deep fryer can be used several times). Potatoes for deep frying can be cut using a special device that cuts the potatoes in the form of spirals. Tubers with holes after cutting out the spirals can be stuffed with minced meat and baked.
And now you can prepare more complex potato dishes. Although, if you look at it, there is nothing complicated in preparing them.
Ingredients:
4-5 potatoes,
1 egg
flour, salt.
Preparation:
Boil the potatoes in their skins, peel and chop them in any way. Add salt, add the egg and flour and knead into a soft dough (do not overdo it with flour, otherwise the finished gnocchi will look like dumplings). Make sausages, cut into pieces, roll into balls and press each one lightly to form pucks. Boil the gnocchi in salted water. Serve with sour cream. Gnocchi can be prepared for future use, frozen, and then boiled until half cooked, placed in pots and baked with cheese, ham, etc.
Potatoes baked in bacon
Pepper the peeled potatoes, wrap them in thin strips of bacon, wrap them in foil and bake in a hot oven for 30 minutes. Great recipe for a picnic!
Ingredients:
4-5 potatoes,
100 g champignons,
50 g butter,
salt, pepper, sour cream, onion or garlic, herbs.
Preparation:
Cut the mushrooms into thin slices. Cut the peeled tubers into thin circles, without cutting a little to the end, so that they open up like a fan. Place slices of mushrooms, sprigs of herbs into each cut, add salt and pepper, and place crushed garlic or grated onion on top. Place the potatoes in a greased baking dish, pour melted butter over them and place in a hot oven for 40 minutes. For a picnic, wrap each accordion potato in foil and bake for 30 minutes.
Ingredients:
5-6 potatoes,
100 g hunting sausages,
5 eggs
250 ml milk,
salt pepper.
Preparation:
Cut the potatoes and sausages into slices and simmer in olive oil until cooked. Beat eggs with milk, salt and pepper. Place the potatoes and sausages in a baking dish and pour over the eggs. Bake at 180°C for about 30 minutes.
Ingredients:
5-6 potatoes,
2 eggs,
1 tbsp. flour,
salt pepper.
Preparation:
Rub raw potatoes on a coarse grater, add eggs and flour, mix gently. Form small cutlets and fry them on vegetable oil. Serve immediately. If the pancakes stand, they will become dense. In this case, they can be stewed in sour cream with garlic, diluted with water and lightly salted.
Ingredients:
300 g potatoes,
200 g cottage cheese,
300 g flour,
300 g berries,
1 egg
butter, sour cream, salt.
Preparation:
Boil the peeled potatoes in salted water and cool. Grind in a blender or crush. Mix with egg and cottage cheese, add flour and knead the dough. Roll the dough into balls the size of Walnut. Roll each ball into a flat cake and place one whole berry in the middle. Bring the edges of the cake together and form into a ball again. Boil the dumplings in salted water for 7-10 minutes. Serve with butter or sour cream and sprinkle with sugar.
Ingredients:
400 g potatoes,
300 g meat,
100 g fresh lard,
2 onions,
1 egg
3 tbsp. flour,
vegetable oil, salt, pepper.
Preparation:
Pass the meat through a meat grinder, cut the lard into small cubes, chop the onion. Lightly fry the lard, add the onion and simmer until half cooked. Add the minced meat and fry until done, add salt and pepper. Boil the potatoes in their skins, cool, peel and chop. Mix with egg, flour and salt, knead the dough. Divide into equal pieces, make flat cakes, add cooled filling and form into cutlets. Roll in flour or breadcrumbs and fry until golden brown or bake in the oven. Minced meat for zraz can be anything: mushrooms, eggs with onions, cheese, cabbage, fish, shrimp...
Ingredients:
1 potato tuber,
2 stacks flour,
¼ tsp. Sahara,
1 ½ tsp. salt,
⅔ stack. warm water or potato broth,
3 tbsp. olive oil,
⅔ tsp dry yeast,
1-2 ripe tomatoes,
1 tsp dried oregano.
Preparation:
Boil the peeled potatoes in salted water until tender and grind into a puree. Pour out the required amount of broth and cool to 30°C. Dissolve yeast and sugar in the broth and leave for 10 minutes. Sift the flour, pour the yeast into it, stir and add mashed potatoes and salt. Stir with a wooden spoon and pour in 2 tbsp. olive oil. Using your hands, knead into a soft and elastic dough. Roll it into a ball, sprinkle with flour, cover with a towel and leave for 1-2 hours. transfer the risen dough into the mold and stretch it along the bottom and sides of the mold. Peel the tomatoes, cut into rings or cubes and place on the dough, sprinkle with oregano, salt and pour over the remaining oil. Cover with a towel and leave for another hour. After this, place in the oven, preheated to 210-220°C, for 40 minutes. Transfer the finished focaccia to the table and let cool slightly.
This good recipe for a delicious dish made from yesterday's mashed potatoes. Form small balls from the puree, bread in flour, dip in a scrambled egg and again bread in breadcrumbs or grated wheat bread. Deep fry the croquettes. You can add 2-3 tbsp to the puree. grainy mustard, it will turn out piquant.
Another recipe hearty dinner from leftover puree. Add 1-2 eggs, 3-4 tbsp to mashed potatoes. flour and knead a plastic dough. Add chopped herbs and spices. In a mold greased with butter and sprinkled with breadcrumbs, place the rolled dough into a layer and wrap it around the edges of the mold. On the dough, place a layer of grated cheese, onions fried in vegetable oil, diced ham or fried minced meat, and a layer of cheese. Fill with a mixture of eggs and sour cream. Bake at 180°C until browned.
Korean Potatoes
Ingredients:
3-4 potatoes,
4-5 cloves of garlic,
ground coriander, soy sauce, ground black and red pepper - if possible, a lot, as the dish should turn out to be quite spicy.
Preparation:
Grate the peeled potatoes to Korean carrots to make a long straw. Rinse the potatoes several times in running water until the starch is completely washed off. Salt and acidify a large amount of water with vinegar and boil. With the water boiling vigorously, place the potatoes in the pan and let sit for exactly 1 minute. Quickly drain the boiling water and rinse the potatoes with cold water as you would pasta. Add vinegar, black and red pepper, coriander, crushed garlic and soy sauce, stir and cool in the refrigerator for an hour.
Unfortunately, it is impossible to list all potato dishes in one article. But a great many recipes can be found on the pages of our website!
Larisa Shuftaykina
Running around and didn't have time to go to the store to buy groceries for dinner? No problem! There will probably be several potato tubers at home - this is the vegetable in household There's always plenty to spare. If you add water, salt and pepper to the base product, you can quickly prepare some kind of food from it. tasty dish. The first idea that comes to mind is, of course, puree.
Secrets of making mashed potatoes
Perhaps this is the simplest dish that can be made from potatoes (we don’t consider boiled potatoes in their jackets as a dish - it still doesn’t require any manipulation). An elementary method: you need to peel the tubers, cut them into pieces if necessary, put them in a pan of boiling water, boil until tender, adding salt in the process, Bay leaf and black pepper, and then crush it, diluting it with something liquid. But mashed potatoes can be made very tasty if you know a few tricks.
Just one additional ingredient can transform any dish.
- Milk. Most often, the puree is diluted with the water in which the potatoes were boiled. But this gives it a gray tint and doesn’t look very attractive. It’s a completely different matter if you add hot milk to the dish instead of water. The puree will acquire a pleasant creamy flavor and will be white.
- Yolk. Another option is to “touch up” the dish. Just add it not to hot, but to slightly cooled puree, so that it does not curdle. The mixture will acquire a very pleasant yellow tint.
- Greenery. The most “elegant” way to turn ordinary mashed potatoes into a dish that can easily be served to festive table. His secret is banal - greens. Parsley, dill, cilantro, spinach or basil. Finely chop the greens with a knife or chop in a blender, add to the puree, mix thoroughly - and you're done! The result is a very picturesque colored (green, and if the basil is lilac, then lilac) mass. By the way, by freezing a certain amount of chopped greens, you can diversify your usual table in winter.
You can also fantasize about serving mashed potatoes. Instead of the usual heaping of it on a plate, try pouring the mixture into a pastry syringe and forming stars, flowers, etc. Are you ready to spend a little more time and effort? Then take a look at our selection of simple and quick dishes. To prepare them, you only need potatoes or a couple of other ingredients, which, however, can most often be replaced with others.
Top 5 quick potato dishes
The whole highlight of this simple dish is in the combination of spices with which you season it. Collect the “bouquet” according to your own taste. A good combination would be several types of pepper (for example, black, white and paprika), dried garlic and herbs - basil, oregano, marjoram.
Serve a fragrant dish for a holiday table or a simple dinner
Ingredients:
- Potatoes – any quantity
- Spices - to taste
- Vegetable oil, salt - to taste
Cooking method:
Peel and wash the potatoes (you can only wash the young ones thoroughly). Cut large tubers into 2–4 parts; small ones can be cooked whole. Place in a pan of boiling water and cook for 5-7 minutes. Place in another pan, add spices, salt and vegetable oil. Cover the container with a lid and shake gently but forcefully to thoroughly mix the contents.
Note: the same manipulation can be done using a plastic bag. Next, place the potatoes with spices on a baking sheet and place in the oven, preheated to 180 degrees. Bake the dish until done: if the potatoes are young, a quarter of an hour is enough, if not, it will take up to 30 minutes.
This dish can be prepared if you have at least an hour to spare. It will take about 15 minutes to prepare the food, the rest of the time the dish will spend in the oven.
Bacon and cheese will turn potatoes into an interesting and unusual dish!
Ingredients:
- Potatoes are medium sized and oblong shaped
- Bacon
- Hard cheese
- Salt and fresh ground pepper
Cooking method:
Peel the potato tubers, wash and dry. Chop the bacon, peel the garlic. Using a sharp knife, make deep cuts across each one, without reaching the end of the tuber. Place bacon and cheese slices in the cracks, alternating them. Salt and pepper. Place the potatoes and garlic clove in food foil and wrap. Preheat the oven to 180 degrees. Place potatoes on a baking sheet or rack and bake until tender, 40 to 45 minutes.
To prepare it, you only need potatoes and onions. But if desired, this list of ingredients can be expanded by adding mushrooms or other vegetables. Imagine!
You can prepare a simple dish from potatoes to suit every taste.
Ingredients:
- Potatoes – 1 kg
- Medium sized onion – 1 pc.
- Garlic – 4 cloves
- Vegetable oil – 2 tbsp.
- Salt, nutmeg - to taste
Cooking method:
Wash and peel the potatoes. Peel the onion and chop finely, peel the garlic and pass through a press (you can grate it on a fine grater or simply chop it with a knife). Cut the potatoes into thin slices and blanch in boiling water for 3-5 minutes. Drain in a colander, let the water drain, place on a towel and dry. In a bowl, combine potato slices, onion, and garlic.
Season with salt and pepper and stir again. Place the slices in a “tile” pattern (so that each next piece partially overlaps the previous one) in a baking dish, pour over the oil. Preheat the oven to 180 degrees. Cook the dish for 15–20 minutes or as long as it takes until a golden crust forms on its surface.
A classic of the potato genre! Something similar exists in kitchens different countries peace. For example, in American, similar pancakes are called hash brown. But “native” potato pancakes are much more tender and easier to prepare.
Traditional potato dish - pancakes, beloved by many
Ingredients:
- Potatoes – 700 g
- Medium sized onions – 2 pcs.
- Egg – 1 pc.
- Flour – 2 tbsp.
- Salt and freshly ground pepper - to taste
Cooking method:
Peel and wash the potato tubers, peel the onions. Grate the vegetables using a fine-mesh grater and mix (you can use a blender). Add the egg to the resulting mass, sprinkle with flour, mix thoroughly. Season to taste with salt and pepper, stir again. Pour a small amount of vegetable oil into a frying pan and heat it up.
Place a tablespoon of vegetable dough, flattening slightly to form small pancakes of the same size. Fry until the potato pancakes acquire a golden brown crust. Turn over and cook on the other side. It is best to serve potato pancakes with sour cream, sprinkled with finely chopped green onions.
Great option for breakfast. IN classic version are prepared from potato tubers with ham and cheese, but the ingredients can be replaced if desired. For example, ham can be replaced with boiled sausage, and mushroom lovers will certainly enjoy meatballs cooked with champignons.
You can experiment endlessly with the ingredients for the meatballs!
Ingredients:
- Medium-sized boiled potatoes – 4 pcs.
- Hard cheese – 100 g
- Ham – 150 g
- Eggs – 2 pcs.
- Flour – 1 tbsp. (for deboning)
- Vegetable oil - for frying
- Green onion feathers - for decoration
- Salt, freshly ground pepper - to taste
Cooking method:
Peel the potato tubers and grate them onto a coarse grater. Grate the cheese and ham as well. Combine in a bowl, add eggs, sprinkle with flour, salt and pepper, mix thoroughly. Form into balls and roll each in flour. Pour a little vegetable oil into the frying pan and heat it well. Fry the balls until golden brown. Remove from the stove after checking the potatoes are done. Serve the balls hot, with sour cream, sprinkled with chopped green onions.
Are you wondering what to cook with potatoes? Potatoes are the most democratic and versatile product in our kitchen. You can prepare a lot of dishes from it: soups, hot and cold appetizers, boil, fry, bake whole, cook a casserole or stuff it, make dumplings, dumplings, croquettes or cutlets, grate on potato pancakes or flatbreads and even make sweet donuts!
And here we have a couple of kilograms of excellent potatoes. So what to cook with potatoes?
Potato tortilla
Ingredients:
500 g potatoes,
1 onion,
1-2 cloves of garlic,
4 eggs,
50 ml milk,
½ bunch of parsley,
salt, pepper - to taste,
vegetable oil for frying.
Sauce:
1 sweet red pepper,
3 tbsp. olive oil,
1 onion,
1 clove of garlic,
2-3 tbsp. tomato paste,
1 small hot pepper,
1 bay leaf.
Preparation:
Cut the peeled potatoes into thin slices. Cut the onion into rings. In a wide frying pan, fry the potatoes and onions in vegetable oil until soft, squeeze out the garlic and let cool. Beat milk and eggs, add chopped parsley, salt and pepper. Combine the fried potatoes with the egg mixture and place in a pan with oil. Fry over low heat until the eggs are set, then turn over and finish cooking. For the sauce, chop the onion Bell pepper and hot pepper into cubes and fry in olive oil until soft, add tomato paste, bay leaf, salt and pepper and cook over low heat until thickened. Cut the finished tortilla into triangles and pour over the sauce.
Ingredients:
8-10 pcs. boiled potatoes,
3-4 eggs,
½ cup milk,
2 onions,
4 tbsp butter,
salt, herbs - to taste.
Preparation:
Cut the boiled potatoes and onions into cubes. Fry separately in oil. Mix in a frying pan or in a mold and pour over the eggs mixed with milk. Season with salt and pepper to taste and place in a hot oven. When serving, sprinkle with herbs. You can add sausages, sausage, ham or baked meat, tomatoes or sweet peppers to this omelet.
Another option for using leftover boiled potatoes is rolls with various fillings. For the filling, you can use any products that suit the taste of potatoes: meat, fish, eggs or vegetables.
Ingredients:
1 kg boiled potatoes in their jackets,
2 tbsp. flour,
5 boiled eggs,
1 raw egg,
3 tbsp. breadcrumbs,
1-2 carrots,
100 g hard grated cheese
3-4 tbsp. butter,
1 tbsp. parsley,
salt, ground black pepper, spices - to taste.
Preparation:
Peel the cold potatoes and grate them on a coarse grater. Also grate the boiled eggs on a coarse grater and mix with the potatoes. Add flour, parsley and cheese, salt and pepper to taste and stir until smooth. Grate the carrots on a coarse grater and fry in oil until soft. Place the potato mixture on a baking sheet lined with baking paper or foil, forming a rectangular layer, sprinkle it with breadcrumbs and lay out the fried carrots. Roll into a roll, brush with beaten egg, sprinkle with cheese and place in the oven at 180°C for 15 minutes.
What else can you make from potatoes? You can make cold or warm salads from potatoes, which are well suited as a side dish for meat or fish or served as an independent dish, as an appetizer, for example. They are satisfying, but at the same time simple and do not require much effort or money. Potatoes in salads are combined with other vegetables, herbs, mushrooms, meat and fish products, as well as seafood. You can season potato salads with sour cream, mayonnaise, vegetable oil, and various dressings. Important note: potato salads, like all potato dishes, do not like storage.
Ingredients:
3-4 potatoes,
½ cup beans,
1 pickled cucumber,
2 tbsp. 6% vinegar,
1 tbsp. vegetable oil,
½ tsp. salt,
½ tsp. Sahara,
2 cloves of garlic,
greens to taste.
Preparation:
Soak the beans overnight and then cook in the same water with added salt. Boil the peeled potatoes, drain the water and cool. Cut the potatoes and cucumber into cubes and combine with the beans. Prepare a dressing from vegetable oil, vinegar, salt and sugar, add crushed garlic and pour over the salad. Serve sprinkled with herbs.
Ingredients:
4 potatoes,
200 g of any meat,
1 hot peppers,
2-3 cloves of garlic,
½ tsp. ground coriander,
salt, herbs, soy sauce, wine vinegar, vegetable oil.
Preparation:
Cut the meat into thin strips. Grate the potatoes using a carrot grater. Dilute 1 tsp. salt in 500 ml of boiling water and dip the grated potatoes into this solution for 5-7 minutes. The potato strips should remain half-baked; you need to catch the moment when you need to drain the water. Meanwhile, fry the meat in vegetable oil until cooked, add a little soy sauce. Place the potatoes in a sieve, add chopped herbs and thinly sliced hot peppers. Chop the garlic with a knife (do not squeeze it through a press, it will taste completely different!), add to the potatoes and sprinkle with ground coriander. Add vinegar to taste, mix the potatoes with the meat and the remaining oil in which it was fried, and stir.
Potato first courses are good for a Lenten table or for vegetarians, strict and non-strict.
Ingredients:
4 potatoes,
1 carrot,
2 onions,
40 g lard,
1-2 bay leaves,
2-3 black peppercorns,
salt - to taste,
1 liter of water.
Dumplings:
4-5 tbsp. flour,
20 g butter,
1 egg
130 ml milk,
salt.
Preparation:
Prepare the dumplings: grind the butter with the yolk, gradually add milk and flour, add salt and knead the dough. Beat the egg whites and add them to the dough, knead into a stiff dough. Cut the potatoes into small cubes and place in boiling salted water. Cut the lard into small cubes, heat in a dry frying pan, add onion cut into thin half rings and sauté until golden brown. Using a slotted spoon, remove the onion from the pan and fry the carrots cut into thin strips in the same lard (you can grate them for Korean salads). Place the carrots along with the lard in a saucepan with the potatoes, add the onion, bay leaf, pepper and dumplings, scooping up the dough with a teaspoon dipped in water, and boil for 10 minutes until the dumplings are ready.
Ingredients:
600 g potatoes,
1 onion,
80 g lard,
1 tbsp. flour,
3 tbsp. tomato paste,
vegetable oil, salt, ground red pepper - to taste.
Preparation:
Peel the potatoes and boil in salted water, pour the broth into a separate pan. Sauté diced onion in vegetable oil until golden brown, add a piece of lard and flour, mix. Add potatoes, red pepper, stir and place in a saucepan with potato broth, boil for 20 minutes. Add tomato paste and salt to taste.
Ingredients:
600 g potatoes,
300 g cod,
1 carrot,
1 onion,
parsley, bay leaf, salt and pepper - to taste.
Preparation:
Cut the carrots into strips, boil in salted water until half cooked, then add chopped onions, potatoes, cut into cubes, bring to a boil. Add fish, spices and cook the soup until done.
But most often potatoes are used in preparing second courses.
Ingredients:
500 g potatoes,
1 egg
1 clove of garlic,
2 tbsp. flour,
2 tbsp. starch,
100 g ham,
1 tbsp. butter,
1 onion,
½ bunch of greens.
Preparation:
Boil the potatoes in their skins, peel and mash. Add flour, starch and egg, mix until smooth. For the filling, cut the ham and onion into cubes, chop the garlic and herbs, mix and fry in oil. Season to taste. Roll out the potato dough, cut out circles with a glass, place the filling on them and pinch the edges, forming oblong cutlets. Boil in salted boiling water for 10 minutes.
Ingredients:
3 large potatoes,
500 g minced meat,
1 onion,
1 egg
salt, ground black pepper, flour.
Preparation:
Grate the peeled raw on a fine grater and chop the onion. Combine potatoes (drained), onion, egg, chopped meat, salt and pepper. Make cutlets from the resulting mass and roll each one in flour. Fry in vegetable oil on both sides.
Ingredients:
5 potatoes,
1 red hot pepper,
300 g canned beans,
300 g green onions,
2-3 cloves of garlic,
1 tbsp. sesame,
1 tbsp. chopped green cilantro,
2 tbsp. vegetable oil,
2 tbsp. soy sauce,
ground black pepper, salt to taste.
Preparation:
Boil the peeled potatoes in salted water until tender, cool and cut into large cubes. In hot vegetable oil, fry chopped onion, chopped hot pepper and garlic, cut into small cubes, then add potatoes and beans. Pour in 2 tbsp. water, soy sauce, add salt and pepper to taste, bring to a boil and remove from heat. Serve sprinkled with sesame seeds and herbs.
Roast Potatoes
Ingredients:
700 g potatoes,
1 cup meat broth,
2 tbsp. flour,
2 onions,
3 tbsp. butter,
salt, black peppercorns, bay leaf, parsley, garlic - to taste.
Preparation:
Saute the diced onion in butter until golden brown, then add the flour and brown, stirring. Pour in the broth, stir and boil until thickened, stirring with a spoon. Place potatoes, cut into slices, into the resulting sauce. If there is not enough sauce, add water. Add salt, peppercorns, bay leaves and cook until soft under the lid. If desired, you can add garlic, chopped into small cubes. Serve sprinkled with herbs.
If you have a special device for cutting potatoes into spirals, you can prepare two dishes at once. Cut spirals from peeled tubers, dry on a towel or napkin, sprinkle with flour mixed with starch and fry in large quantities vegetable oil. Sprinkle with fine salt. The children will be delighted! The remaining holey potatoes can be filled with any minced meat, rolled in flour, then in an egg, then in breadcrumbs, fried in hot vegetable oil and finished in the oven.
Ingredients:
5-6 potatoes,
4 tbsp decoys,
1 egg
2 stacks vegetable oil,
salt.
Filling:
4 carrots,
1 egg
1 tbsp. butter,
2 tsp Sahara.
Preparation:
Boil the potatoes and wipe while hot. Add semolina, egg, salt and knead the dough thoroughly. For minced meat, cut the carrots into small cubes, place in a saucepan, add butter, sugar and simmer over low heat until soft. Chop the finished carrots, add the chopped egg, salt and mix. Divide the potato dough into flatbreads, place minced meat in the middle of each, pinch and roll into balls. Fry in hot vegetable oil.
Ingredients:
4 potatoes,
2 eggs,
100-150 g flour,
300 g champignons or oyster mushrooms,
100 g rice,
2 onions,
100 ml vegetable oil,
salt - to taste.
Preparation:
Finely chop the mushrooms, place in a dry frying pan, heat until the liquid evaporates, then add 2 tbsp. vegetable oil and fry. Boil the rice in salted water, place in a sieve and mix with mushrooms. Cut the onion into rings and fry in vegetable oil (1-2 tbsp) until golden brown. Combine mushrooms, rice and onions, add salt if necessary. Grate the potatoes on a fine grater, add flour, eggs, salt and knead the dough. Roll out the dough, cut out circles with a glass, add the filling and connect the edges. Fry in vegetable oil.
Ingredients:
2-3 potatoes,
500 g flour,
150 ml warm flour,
200 g sour cream,
2 tsp dry yeast,
1 tsp salt.
Preparation:
Wash the potatoes and boil or bake them in their skins. Cool, peel and mash into a puree without adding anything, the puree should be dry. Set aside 200 g of the resulting puree, add salt, flour and mash with a fork until smooth. Add dry yeast, pour in sour cream and warm water and knead into an elastic dough. It may stick to your hands a little, but that's okay. Form a ball, cover with a towel and place in a warm place for 1.5-2 hours. During this time, the dough will increase greatly in size, suitable for 3-4 times. Punch down the dough, transfer to a floured table, form into a round loaf, tucking in the edges to smooth the surface. Transfer to a floured baking sheet, cover with a towel and let stand for another 45-0 minutes at room temperature. Place the baking sheet in an oven heated to 220-230°C, leave for 5 minutes, then reduce the heat to 190-200°C and bake for another 30-35 minutes until done. Cool on a wire rack.
Haven't decided what to cook with potatoes. Then be sure to check out our vegetable recipes with photos and then you definitely won’t have any questions about what to cook.
Larisa Shuftaykina