Potatoes in a pot. Potatoes stuffed with minced meat in a pan
more convenient and tasty way cooking young small potatoes is difficult to find. The main criterion for the recipe is the test of time. And the recipe young potatoes fried in a pan passed it with pride.
RECIPE OF YOUNG POTATOES FRIED IN A POT
NECESSARY:
1 kg small new potatoes (the smaller the better)
4 tbsp. l vegetable oil (or melted butter)
Small bunch of dill
head of young garlic
small piece butter
coarse sea salt
HOW TO COOK:
1. Pour oil into a deep saucepan or stewpan (preferably with a non-stick coating), put on fire.
2. Wash the potatoes thoroughly with a brush, dry with a paper towel and dip into a pot of boiling oil. Close the lid tightly.
3. Fry the potatoes over medium heat, without opening the lid and periodically shaking the pan so that the potatoes are all evenly fried.
4. Check for softness: small potatoes after 15 minutes, and larger ones after 20.
5. Cut or tear the dill, finely chop the garlic.
6. Add dill, garlic, salt and a piece of butter to the finished potatoes. Close the pot with a lid and shake it well. Put on fire again for 1 minute. And you can immediately serve it to the table.
BY THE WAY: Potatoes come out with a fried crust, but soft and crumbly inside!
New potatoes fried in a pan
There are two ways: boil any potato without thinking about the end result - after all, it will still be cooked and will be edible. Or cook intelligently, because the taste of the finished dish will depend on the quality of the boiled potatoes.
To make mashed potatoes
Waxy potatoes in a pot
Boil whole or diced potatoes
You can boil potatoes whole or diced - both methods have the right to life. In any case, the size of the tubers or cubes must be equal in size, then they will all cook at the same speed. If there are small and large tubers in the pan, remove the finished small ones and set aside, and let their more respectable comrades cook a little longer.
Advice: Rinse potato cubes for soup under running water to remove excess starch.
Boil potatoes in their skins (in uniform) or peeled
To clean or not to clean? It all depends on what plans you have for boiled potatoes. For salads, it is better to cook potatoes "in their skins." The peel protects the tubers from boiling water and helps them keep their shape better. Young potatoes boiled in their skins are also a storehouse of useful substances. especially potassium. In addition, such potatoes have a particularly bright aroma, and economical housewives appreciate this method for the absence of waste. If a young potatoes, it is better to leave her "in uniform"!
When peeling potatoes, cut off all the green parts - it's bad to eat!
What to add to water when boiling potatoes
Potatoes perfectly absorb the tastes of other products with which they are cooked. First of all, we can not do without salt.
Advice: You don't need to add salt to make puree! According to the advice of French chefs, it is necessary to salt already prepared mashed potatoes. Salt during cooking will interfere with the creation of the perfect consistency of mashed potatoes.
Add to water spices, spices and other seasonings (mixtures) to improve the taste of potatoes. Some cooks boil potatoes in vegetable or chicken broth, others add vegetable or butter, garlic cloves, onions or celery. Some are black peppercorns, parsley and rosemary. And, of course, dill goes well with ready-made potatoes.
Boiled potatoes with dill
How much to cook potatoes and how to determine readiness
Cooking time for potatoes in boiling water - an average of 25-30 minutes (depending on the size of the tubers)
To find out whether a potato is ready or not, pierce it with a thin knife in the thickest part of the tuber. Do not overcook potatoes, they should not boil right in the pan.
It is important to drain the water immediately after cooking! Do not let the potatoes sit in the broth for a long time while you are preparing other dishes. Drain the water, return the pot with potatoes to the lowest heat or to the switched off electric burner. Cover the pot with a towel and let it sit for 2-4 minutes, shaking the pot gently from time to time to rotate the tubers. The bottom of the pan should be completely dry, and the tubers themselves should be covered with a dried crust.
Advice: if you do not need a crust, especially in case of further cooking mashed potatoes, follow Chef Jamie Oliver's recommendation. To do this, put the boiled potatoes in a colander, drain the broth, and shake it. The potatoes will dry out a little in the most natural way - without a crust.
If you need warm potatoes, leave them after shaking dry on the stove and cover with a paper towel (to absorb moisture) and a lid. Go about your business - potatoes for exactly another 15-20 minutes. will be warm. If, on the contrary, you need to cool the tubers faster, scroll them a couple of times in a salad dryer or hold for 1-2 minutes. in a bowl on ice.
Options for serving boiled potatoes as a snack
An alternative way to cook boiled potatoes for garnish
Use a steam bath. To do this, put the potatoes (in their skins or peeled, whole or cut into 2-4 parts) in a bowl and salt at the rate of about 1 tsp. for 500 g of vegetables.
Pour boiling water into a large saucepan, put a bowl of potatoes on it and add 1-2 sprigs of fresh mint to it, if it is a new potato. Cover tightly and place on the stove. Cook over low heat until the water barely boils until the potatoes are fully cooked. This will take 15-25 minutes, depending on the youngness and size of the potatoes. Steamed potatoes contain less moisture and are more like baked potatoes.
How to boil potatoes: a classic recipe with our comments
1. Clean the tubers from dirt. Rinse them under running water, preferably with a brush, especially if you cook potatoes in their skins. But even if you peel the potatoes, it is better to rub them well beforehand so that the peel does not get your hands dirty. Be sure to remove all sprouts and green parts.
2. Leave the tubers whole, cut into 2-4 parts or cut into cubes, it all depends on the size and further use. All pieces (tubers) should be approximately the same size.
Advice: To cut potatoes into cubes, first cut them into circles equal in thickness to the side of the cube. Then stack several circles on top of each other and cut them first lengthwise into long slices, and then across into cubes.
3. Rinse potatoes if necessary. Transfer to a saucepan and cover with cold water. It should cover the potatoes completely. Salt and stir.
4. Bring potatoes to a boil over medium heat. Reduce heat and simmer until fully cooked. We do not recommend covering the pot with a lid.
5. After 5-7 minutes. check the readiness of the potatoes. Cut into cubes, it cooks quickly enough. Check potatoes 2-3 more times every 5 minutes with a knife or fork.
6. Drain the decoction. Dry potatoes and use as directed.
Advice: Stanislav Pesotsky, chef advises to pay attention to starch water, which remains after cooking peeled potatoes, especially in large quantities. “It itself is almost a finished product. Use it as a base for vegetable broths or, by reducing it a little, as a base for sauces..
Boiled potatoes: not only a side dish
And now that you have boiled potatoes cooked according to the rules, use it as an ingredient for other dishes. For example, for stuffed tomatoes, okroshka with horseradish, shrimp and corn patty, seaweed and sweet pepper salad, young Kenyan bean soup, quick veggie moussaka and of course for Russian salad and vinaigrette.
Lenten Olivier salad
This cooking method is considered the most useful. The skin of the potato contains Does the Skin of a Potato Really Have All the Vitamins? vitamins A, B1, B3, B6, proteins, fiber, potassium, iron and other trace elements necessary for a person.
To ensure that the potatoes boil evenly, try to pick up tubers of the same size. Wash them thoroughly from dirt (it is better to do this with a stiff brush) and pierce with a toothpick in several places so that the peel does not burst.
Pour the tubers with cold water so that it completely covers them. Then salt: about ½ tablespoon of salt per 1 liter of water. But you can put more: the potatoes will take as much salt as they need.
Then cover the pot with a lid and put it on high heat.
After boiling, cook the potatoes over medium heat for another 20-25 minutes.
If the potatoes are old, then most likely the time will have to be increased to 30 minutes. And for young potatoes, 15 minutes may be enough.
The readiness of potatoes is very easy to check. You need to pierce the tuber with a knife or fork. If it is soft, then the jacket potato is ready. After boiling, drain the water, let the potatoes cool slightly and, if necessary, blanch.
Perhaps the most difficult thing here is to get rid of the peel and all the eyes and green places. Otherwise, the process is practically the same as cooking potatoes in their skins.
Do not keep peeled potatoes in the air. If you are not going to cook right away, put the tubers in water so that they do not darken.
It is better to take medium-sized tubers, as they will cook faster. Large tubers can be cut in half or into several pieces.
jamieoliver.com Put raw potatoes into a saucepan, fill it with cold water and salt. If you put vegetables in boiling water, then the middle may not boil. However, opinions on this matter are divided even among famous chefs. For example, cooking program host Martha Stewart pours cold water over potatoes, but hot water.
If you need to keep the potatoes from overcooking, add 1 tablespoon of vinegar to 1 liter of water.
Place the saucepan over medium heat. When the water boils, turn it down.
After boiling, whole peeled potatoes are cooked for 20-25 minutes, cut into pieces - 15-20 minutes.
Before turning off the stove, check the readiness of the potatoes: pierce them with a knife.
jamieoliver.com Then drain the water. If this is not done, the potatoes will soften.
How to boil potatoes for salad
Most often, for a salad, they take potatoes in uniform. Only it is cooked a few minutes less than usual, so that the vegetables are firmer.
If you don't like peeling boiled potatoes, peel raw potatoes and cut them into small cubes or as you need for a salad.
Then pour the potatoes with cold water, salt and cook over medium heat, stirring occasionally. To test the readiness of small cubes, just try one of them.
As a rule, after boiling water, they are boiled for 10-12 minutes.
The main thing is not to digest them. After all, for a salad, you need a firm potato that will not turn into mashed potatoes.
How long to cook potatoes in soup
For soup, potatoes are usually cut into strips and placed in an already boiling broth.
Potatoes are boiled in soup for 7-10 minutes.
However, the cooking time may vary depending on the size. The larger you cut the potatoes, the longer they will cook.
How to cook French fries
Potatoes can be cooked not only in traditional ways. For example, boil in a saturated saline solution. The result is a fret potato that tastes like a baked potato. Ideal to spice up salads or a casual dinner.
photorecept.com Remove all the dirt from the tubers, put them in an enamel pan and fill with cold water so that it completely covers the potatoes.
Pour a lot of salt into the pan: about 300-400 g. You may have to add more in the process, because the salt should not completely dissolve.
Bring the water to a boil over high heat, then reduce the temperature and cook the potatoes under a loose lid for about 30 more minutes, stirring occasionally.
By the way, the saline solution can then be used many more times to make fret potatoes.
A few more hacks
- To make the potatoes cook faster, throw a piece of butter into the pan. Melted butter will cover the water with a thin film and will interfere with evaporation. The temperature in the pot will increase and the potatoes will cook about 5 minutes faster.
- To add a delicious flavor to the potatoes, add a few slices of onion or a couple of halved cloves to the pan. You can also put bay leaves or spices, and sprinkle peeled potatoes with chopped dill.
- The liquid in which the potatoes have been boiled can be used as a broth for cooking vegetable soup. It will be saturated with useful trace elements contained in potatoes.
Potatoes can not only be boiled, fried, baked, but also stewed. For stewing, it is better to choose a pan with a thick bottom or with a non-stick coating.
In my understanding, stewed potatoes are a cross between mashed potatoes and boiled potatoes in pieces. It is something fragrant, soft and at the same time with perceptible pieces. This dish always reminds me of stewed potatoes in a cast-iron pot from a Ukrainian oven. Such potatoes can be heated in the same pan, and even if they fry a little, it will only become more fragrant.
In order to cook stewed potatoes in a saucepan, take all the products on the list.
Peel vegetables.
Heat up in a saucepan vegetable oil and lightly fry onion. It takes 3 minutes for the onion to become transparent and give off its aroma.
Then add diced carrots. Carrots can also be grated. Fry everything for a couple of minutes.
At this stage, add spices and a little salt. I add ground coriander and suneli hops, but these can be any spices that you prefer. Right now, when heated, they are fully revealed.
Then add diced potatoes. It is best to take boiled varieties for this purpose.
While stirring, let the potatoes combine with vegetables and oil for 3-4 minutes.
Add water to the level of potatoes, salt and bring to a boil. Simmer with the lid ajar until the potatoes are fully cooked. The presence of liquid can be controlled by opening the lid and letting excess water escape, or by closing the lid tightly. I love that there is no liquid in the stew at all. And what kind of aroma is spreading through the kitchen ... I don’t add bay leaves so as not to interrupt this smell.
If the potatoes are ready, you can help yourself with a spatula and chop them lightly right in the pan. This is done easily, the stewed potatoes in the pan are very pliable.
Serve stewed potatoes in a saucepan as a side dish with fish or meat dishes. Enjoy!
A lot of this you haven't tried. And in vain.
Photo credit: norikko/ShutterstockIngredients
- 4 large potatoes;
- salt - to taste;
- 30 g butter.
Cooking
Rinse potatoes and pierce with a fork several times on all sides. Brush with olive oil, salt and season with spices.
Place the potatoes on the oven rack, preheated to 180°C, and bake for 60-75 minutes. Check readiness with a fork: the potatoes should be soft.
On each potato, make a longitudinal cut, sprinkle with salt, pepper and put a piece of butter.
Photo: koss13 / Shutterstock Ingredients
- 900 g potatoes;
- 2 tablespoons of olive oil;
- 4 cloves of garlic;
- salt - to taste;
- ground black pepper - to taste;
- ½ bunch fresh rosemary.
Cooking
Rinse the potatoes well. Cut in half or quarters if tubers are too large. Place potatoes on a baking sheet, drizzle with oil, sprinkle with minced garlic, salt, pepper and chopped rosemary. Leave a few sprigs of rosemary for serving.
Heat olive oil over medium heat. Saute chopped onion and garlic on it. Then put the minced meat in the pan and cook for a few minutes. Add flour and stir. Add vegetables, broth, water, thyme, oregano, pepper and salt. Bring to a boil and cook, stirring occasionally, for about 2 minutes, until the filling has thickened.
Lay the potato skins on a baking sheet and stuff them with the meat mixture. Place the cooled puree in a pastry bag fitted with a star tip and cover the filling with it. Bake in a preheated oven at 180°C for 15-20 minutes until the puree is browned around the edges.
Photo credit: chettarin / Shutterstock Ingredients
- 3 large potatoes;
- 5 tablespoons of olive oil;
- 1 tablespoon dried garlic;
- 1 tablespoon Italian herbs;
- salt - to taste;
- ground black pepper - to taste;
- 50 g of grated parmesan;
- a few sprigs of parsley.
Cooking
Rinse potatoes well and cut into long thin slices. Put them on a baking sheet, pour oil, sprinkle with seasonings and mix. Lay potatoes skin side down and sprinkle with grated parmesan.
Bake in a preheated oven at 200°C for 25-27 minutes until the potatoes are crispy and golden. Sprinkle chopped parsley over baked potatoes and serve with Caesar dressing or your choice.
Photo: Cesarz / Shutterstock Ingredients
- 4 potatoes;
- 2 ¹⁄₂ tablespoons of olive oil;
- 1 tablespoon of salt;
- 2 heads of broccoli;
- 100 ml skimmed milk;
- ½ teaspoon cornstarch;
- 100 g grated hard cheese.
Cooking
Rinse the potatoes and drizzle the tubers with a tablespoon of olive oil. Pierce potatoes on all sides with a fork and season with salt. Place the tubers on the oven rack and bake at 220°C for 45–50 minutes.
10-15 minutes before the end of cooking, put the broccoli florets on a baking sheet, pour a tablespoon of oil, lightly sprinkle with salt and put in the oven.
In a small saucepan, combine milk and cornstarch. Bring to a boil over medium heat, then add the remaining butter and cheese. Cook, stirring constantly, until the sauce is thick and smooth.
Transfer to a serving platter, cut off the top, place the broccoli on top and pour over the cheese sauce.
Photo: Ruslan Mitin / Shutterstock Ingredients
- 3 large potatoes;
- 4 tablespoons of olive oil;
- salt - to taste;
- ground black pepper - to taste;
- 30 g butter;
- 3 large eggs;
- 50 g grated cheddar;
- 3 slices of bacon;
- 2 green onion feathers.
Cooking
Rinse the potatoes well with a stiff brush. Pierce the tubers on all sides with a fork, drizzle with olive oil and sprinkle with salt and pepper. Set for 8 minutes.
Put the slightly cooled potatoes on a baking sheet covered with parchment, cut off the top and remove the core with a spoon. In the resulting hole, put a piece of butter, egg, cheese and chopped fried bacon. Sprinkle with chopped onion.
Fill the other potatoes in the same way. Bake in a preheated oven at 180°C for 20-25 minutes until the egg white is white.
Photo: Timages / Shutterstock Ingredients
- 6 large potatoes;
- 2 tablespoons of olive oil;
- salt - to taste;
- 85 g butter;
- 1 tablespoon of mustard;
- 6 green onion feathers;
- 230 g grated hard cheese;
- 600 g canned beans.
Cooking
Rinse potatoes, brush with olive oil and sprinkle with salt. Put on a baking sheet and put in an oven preheated to 200 ° C for 1 hour.
Cut the slightly cooled potatoes in half lengthwise. Scoop out most of the pulp with a spoon. Mix it with butter, mustard, salt, minced onion, ⅔ cheese and beans. Stuff the potato skins with the mixture, sprinkle with the remaining cheese and bake for another 30-40 minutes.