Many housewives think every day about what can be cooked from potatoes. And this is not surprising. After all, the presented vegetable is relatively inexpensive and is in great demand in our country. Moreover, dishes made from such tubers always turn out tasty and satisfying. That is why today we decided to tell you about how and what you can cook from potatoes at home.

Delicious and fluffy pancakes

If you have very little time to prepare a hearty dish for the family table, then experienced chefs recommend pampering your loved ones with quick and surprisingly tasty potato pancakes. It is worth especially noting that such products can be made for breakfast, lunch, and dinner. In any case, your guests or family members will have enough to eat and get great pleasure from eating vegetable pancakes.

Required Components

To make the presented dish, you will need to purchase:

• medium potato tubers - 5 pcs.;
• standard chicken egg - 2 pcs.;
• table soda - a pinch;
• thick kefir - ½ cup;
• white onion - 2 heads;
• sifted wheat flour - 3-4 large spoons;
• fine table salt and ground black pepper - add to taste;
• odorless vegetable oil - ½ cup (for frying).

Mixing the base

When thinking about what to make quickly from potatoes, it is vegetable pancakes that come to mind. And this is no accident, since they are prepared really instantly. But before frying the vegetable dough in a frying pan, it should be kneaded well. To do this, you need to peel all the vegetables presented, and then grate them on a large grater and place them in a common bowl. Next, add thick kefir to the onions and potatoes, break chicken eggs, add fine table salt, baking soda, wheat flour and ground black pepper. All the laid out ingredients should be mixed well so that you end up with a viscous and semi-liquid mass.

Roasting process

After the vegetable dough is ready, you need to put the frying pan on the fire, pour a little oil into it and heat it up. Next, you need to lay out the base using a large spoon. At one time, a standard saucepan can fit from 3 to 6 pancakes, which should be well fried on both sides.

It is advisable to serve the finished quick dish hot along with additional ingredients such as sour cream, tomato sauce, ketchup, mayonnaise or herbs. It is also recommended to serve sweet tea with potato pancakes.

Delicious and satisfying potato casserole

If you made round potatoes and could not finish them completely, then, looking at the remaining tubers, the question involuntarily arises: what to cook from boiled potatoes? After all, it’s a pity to throw away vegetables, and you don’t really want to eat them cold. That is why we present to you a detailed recipe for a hearty and very tasty casserole.

Required Ingredients

To create such a dish we will need:

• boiled potatoes - several tubers;
• white onion - a couple of heads;
• butter - 75 g;
• large chicken eggs - 4 pcs.;
• fresh fat milk - ½ cup;
• salt, pepper and herbs - to taste.

It is worth noting that the presented dish can also serve as an answer to the question of what to cook quickly from potatoes. After all, such a lunch is made in literally 35-40 minutes. In order to form a casserole, you should take a deep form or a regular frying pan, grease it with butter (a little), and then chop all the boiled vegetables into it. Moreover, it is recommended to lay them out as densely as possible. After this, you need to peel the onions, cut them into half rings and distribute them in an even layer over the potatoes. Next, in a separate bowl, you need to beat the chicken eggs vigorously (with a mixer), add full-fat milk, melted butter, as well as salt, fresh chopped herbs and ground pepper. To complete the formation of the dish, pour the egg dressing completely into the pan with the vegetables and place them in the oven for half an hour. During this time, the eggs will set, and the casserole will take a stable shape and can be easily cut into portions.

Now you know what to cook from boiled potatoes quickly and very tasty. In the future, we will present to your attention several other recipes that require a little more time than the previous dish options.

Vegetable stew with meat

And potatoes? The following recipe may well serve as the answer to the question asked.

Required Products

To create a tasty and aromatic vegetable stew you will need to purchase:

• lean beef pulp - 300 g;
• medium carrots - 2 pcs.;
• potato tubers - 6 pcs.;
• white onion - 2 heads;
• fresh greens - a bunch;
• young zucchini - 1 pc.;
• fresh garlic - 2 cloves;
• medium-sized eggplant - 1 pc.;
• tomato paste - 2 large spoons;
• table salt, bay leaves, ground pepper - add to taste;
• vegetable oil - 3 large spoons;
• drinking water - cut glass.

Food preparation

Meat, zucchini, eggplant, potatoes, carrots, onions - we’ll look at what to prepare from the presented products a little further. But first, all the ingredients mentioned above need to be washed, peeled, if necessary, and then chopped into medium cubes.

Cooking process

To make it, take a metal pan with thick walls and a bottom, and then place shredded beef, bay leaves, onions, carrots and vegetable oil in it. In this composition, it is advisable to cook the meat over low heat until golden brown. Next, you need to alternately place chopped potato tubers, zucchini, eggplant and fresh chopped herbs into the bowl. After this, the ingredients should be seasoned with salt and pepper, add tomato paste and fill with regular drinking water. After closing the lid, the formed dish must be simmered for at least 50 minutes. Before turning off the gas stove, stir the stew with a large spoon, then add the grated cloves of garlic and remove from the stove.

As you can see, there are quite a few answers to the question of what can be cooked from potatoes. However, this is not the end of the recipes, as below we will present several more ways to create delicious and simple dishes.

What to cook from crushed potatoes and minced meat? Delicious casserole!

There are probably very few people who are indifferent to mashed potatoes. After all, such a side dish always turns out tasty and satisfying, especially if it is served along with some kind of goulash or gravy. Today we decided to tell you in detail about what to cook from crumpled potatoes and minced meat using the oven.

Ingredients for the dish

And the minced meat is prepared in three stages. First, you should make a base of vegetables. Secondly, you need to fry the meat filling, and thirdly, you need to combine the previously prepared components and bake them in the oven.

So, having figured out what to cook from crushed potatoes, we will need to purchase the following products:

• large chicken egg - 3 pcs. (2 of them - in puree, 1 - for greasing the casserole);
• fresh butter - 120 g;
• large potato tubers - 9 pcs.;
• full fat milk - 1.5 cups;
• table salt, ground pepper - at personal discretion;
• beef - 230 g;
• pork - 230 g;
• white bulbs - 3 heads;
• sunflower oil - a little (to grease the mold).

Process of making mashed potatoes

To make the base for the casserole, peel all the potato tubers, cut them in half, place them in boiling salted water and cook for 25 minutes. Next, you need to drain the broth, add hot milk with melted butter to the vegetables, break 2 eggs and mash everything well using a masher. As a result, you should get an airy and very tasty puree without lumps.

Preparing the meat filling

To create minced meat, you can use any type of meat. We decided to purchase beef and pork. They need to be washed and chopped in a meat grinder along with white onions. Next, the minced meat should be seasoned with salt and pepper, and then simmered a little in a frying pan.

Shaping and baking the dish

After the base and filling for the casserole are ready, you should take a deep form, grease it with oil and lay out ½ of the mashed potatoes, pressing it tightly with a spoon. Next, you need to place the mixed minced meat on the crumpled vegetable, and then cover it with potatoes again. In order for the casserole to become golden brown and set well during heat treatment, it is recommended to cover it with a beaten chicken egg. This dish is prepared in the oven very quickly (about half an hour). After this time, the casserole must be removed and slightly cooled directly in the bowl. Next, it should be cut, distributed into portioned plates and served along with some sauce or tomato sauce.

in the oven: photos and step-by-step process of preparing different dishes

Surely everyone knows that potatoes in the oven not only bake quickly, but also turn out surprisingly tasty and juicy. Below we will look at two options for preparing this vegetable, which can be used for both a regular family and any holiday table.

Fried potatoes in the oven

Almost every housewife knows the presented method of creating a delicious dish from potato tubers. Well, for those who are not familiar with this recipe, we will look at it a little lower.

To prepare such a simple dish we will need:

• medium-sized potatoes - 8-9 tubers;
• butter - 85 g;
• table salt, dried dill, ground allspice - add as desired;
• sunflower oil - 1/3 cup.

Cooking process

To understand how deliciously you can cook potatoes in the oven, you should remember that the younger and smaller the tubers, the juicier the dish will be. But if you decide to make such a lunch in winter or spring, then you can also use medium-sized older potatoes. However, in this case, it is advisable to peel it and cut it into several circles up to one and a half centimeters thick. Next, the tubers should be seasoned with spices, distributed on a greased baking sheet (with butter and sunflower oil) in one layer and placed in the oven. This dish should take approximately 40 minutes to prepare. To prevent vegetables from burning, it is recommended to turn them over with a spatula periodically. It is worth noting that fried potatoes prepared according to the presented recipe are served only as a side dish.

Stuffed vegetable tubers baked in the oven

The answer to the question of what to cook from potatoes and minced meat may well be the above-mentioned dish. By the way, unlike the previous version, this culinary creation is not used as a side dish, but is presented to guests as a full-fledged hot lunch.

So, for preparation you will need to purchase:

• pork - 450 g;
• white onions - 2 heads;
• medium oblong potato tubers - 10 pcs.;
• hard cheese - 160 g;
• sunflower oil - for lubricating the sheet;
• salt, dried dill, ground pepper - to taste.

Food preparation

Before you create this beautiful and tasty dish, you should process all the necessary ingredients. To do this, you need to wash and grind the pork in a meat grinder along with onions, and then add salt and pepper to them and mix everything thoroughly. Next, you need to peel the potato tubers, cut them in half lengthwise and remove the core, leaving only the peculiar “boats”. By the way, you don’t have to throw away the pulpy part, but add it to the previously prepared minced meat.

Formation and heat treatment of the dish

After the main components are ready, the “boats” should be seasoned with spices, filled with aromatic minced meat, and grated hard cheese distributed on top. Next, the stuffed tubers must be transferred to a greased baking sheet and placed in the oven. This should bake for about 50-58 minutes. During this time, the potatoes will become soft, partially absorbing the broth from the minced meat.

Now you know what you can cook from potatoes in the oven and on the gas stove. Of course, these are not all recipes where this vegetable is involved. However, using them, you can delight your loved ones with delicious, satisfying and nutritious meals every day. Bon appetit!

Potatoes are a universal product, loved and revered by housewives all over the world. Agree, it is inexpensive, and also goes well with all kinds of ingredients - meat, fish, vegetables, mushrooms. The advantages of potatoes are also their quick preparation, the ability to choose any method of heat treatment, and a variable selection of spices. Potatoes are called "second bread". It is not surprising that dishes made from it are frequent guests on every table.

Draniki

This is the best option for those housewives who, upon coming home from work, find an empty refrigerator at home. At the same time, in almost every pantry you can always find several potatoes that have been lying there since better times. Therefore, the question of what to cook from potatoes for dinner in a frying pan disappears in itself. After all, almost every woman, having rejected boring fried potatoes and banal mashed potatoes, makes a choice in favor of everyone’s favorite pancakes with a crispy golden crust that simply melt in the mouth, especially if they are seasoned with fresh sour cream.

To prepare this yummy you will need 8-9 medium-sized potatoes, two onions, the same amount of carrots, as well as several eggs and a little flour. All vegetables must be grated on a fine grater, beat two or three eggs into the resulting mush and add a few tablespoons of flour - just enough so that the mass acquires a slightly thick consistency. The final touch is spices to taste. Deruns need to be fried in a well-heated frying pan, previously sprinkled with sunflower oil.

Zrazy

The name of the dish comes from the Polish word zrazy, which translates as “cut piece.” Despite this, it comes from Lithuania, where it was known back in the Middle Ages. There are a lot of cooking options, but the so-called egg-onion method is most often used when the question arises of what to cook from potatoes for dinner - quickly and without much effort. First, prepare the filling: boil four hard-boiled eggs, chop them finely and season with chopped onions, which are first fried in a frying pan.

At the same time, about ten potato tubers in their jackets are boiled on the stove. After it is cooled and kneaded into a thick puree, adding two eggs, salt and pepper. The zrazy themselves are formed very simply: in one hand the housewife molds half a pancake from the potato mixture, places the filling in the middle and covers it with the other half, securely securing the edges. The egg and onion end up inside the potato shell. Then the zrazy are rolled in breadcrumbs and fried until crispy. Serve hot. What to cook with potatoes for dinner if you are allergic to eggs? The same zrazy, but you can use stewed vegetables or herbs as a filling.

Potato pancakes with mushroom sauce

When you're wondering what to make with potatoes for dinner, remember this recipe. It is very popular in the Ukrainian Transcarpathia: local residents adopted it from the Hungarians who have lived here for a long time. The dish's method of preparation is very similar to zrazy, but it does not involve the use of filling - in this case it is replaced by gravy. But let's not get ahead of ourselves.

First you need to boil the potatoes in their jackets - the average family of 4 people usually needs about 10 tubers. After cooling the boiled potatoes, carefully peel them and grate them. You will get something like a puree, only the mass will not be uniform, but as if crushed. Beat a few eggs into it, add 3-4 tablespoons of flour, salt and pepper to taste and fry in a frying pan on both sides until golden brown. Serve the pancakes along with the gravy. To prepare it, finely chopped mushrooms and onions are stewed together in a saucepan until tender, after which they are poured with sour cream sauce seasoned with spices.

Spiny croquettes

For this slightly exotic, but very beautiful dish, you will need the following ingredients: half a kilogram of potatoes, two tablespoons of starch, one spoon of semolina, 100 g of rice vermicelli, a little vegetable oil, pepper and salt. Potato tubers must be peeled and cooked for about half an hour until tender. Then they are kneaded with a fork to a puree, to which starch, semolina and spices are added. Mix everything well and form round balls from the resulting mass.

The vermicelli is crushed and the croquettes are rolled in it. They should be fried in a small saucepan: the finished “spines” acquire a golden color. Then they are laid out on a paper towel to rid the balls of excess fat. Served both hot and cold. In the first case, they can be topped with any sauce; in the second, they can be used as an appetizer. The main thing is that this recipe is suitable for those cases when visitors unexpectedly drop by to see you, and you are at a loss as to what to cook from potatoes for dinner. Photos of the finished dish, presented in any cookbook, demonstrate that the croquettes have an exquisite appearance, so there is no shame in serving them even to the most eminent guests.

Stuffed potatoes

A nutritious dish for the whole family. What to cook with potatoes for dinner in a slow cooker? Of course, this is an amazing delicacy for which you will need a dozen small potato tubers, some vegetables, a few spoons of sour cream, tomato sauce, a handful of herbs and spices. Start by peeling the potatoes and cutting out the center using an apple corer. Then prepare the filling with which you will fill the resulting void. At the same time, do not throw away the “tubes”: they can be baked along with the dish.

By the way, for the filling you can use all kinds of vegetables that you can find in the refrigerator. Zucchini, eggplant, peppers, carrots, onions, tomatoes, and celery go well with potatoes. The main thing is to chop them finely, then mix them with a few spoons of sour cream and spices. Stuff the potatoes tightly with this mixture and place them in a multicooker bowl greased with vegetable oil. Fill the dish with water mixed with tomato paste and seasoning and cook for about half an hour using the “Baking” mode. Don't know what to make from potatoes for dinner yet? Then try this wonderful recipe.

Baby potato

Unlike the previous dish, this one is cooked in the oven. Take a few potatoes, cut them in half, place them on a baking sheet and put them in the oven to bake until done. At this time, prepare the filling: it can be crab sticks, mushrooms or other vegetables. They need to be heat treated - fried, stewed in a saucepan or boiled. Finely chop the finished ingredients and mix with a small amount of any sauce.

What to cook with potatoes for dinner to make your child happy? Of course it's a dish. Almost all children adore crumbled potatoes, so you can improvise and fill the tubers with ingredients that the kids like. To do this, remove the potatoes from the oven, gently loosen the mixture with a fork without damaging the skins, and add the filling. It turns out very nutritious, unusual and at the same time home-like. The resulting “slide” can be decorated with designs made with tomato paste, or supplemented with sprigs of aromatic herbs.

Potato salad

What to cook with potatoes for dinner without meat? Of course, potato salad is simple, but at the same time tasty and filling. For this cold appetizer you will need: 500 grams of potatoes, 3 eggs, one large onion, two apples, 5 pickles, 150 grams of low-fat milk, a little mayonnaise and chopped parsley. Boil the tubers in their skins, then peel them and cut them into slices. Chop the cucumbers and apple into thin strips, and dice the onion.

Place the ingredients in a salad bowl, add salt, pepper and season with mayonnaise. The milk is brought to a boil and poured into the salad. Mix all the ingredients again and put in the refrigerator for 6 hours. Before dinner, you need to boil hard-boiled eggs, cut them and decorate the salad with them, while sprinkling the surface with chopped parsley. Everything is ready for the meal. This delicacy, like the others listed above, will allow you to save a lot of time, as it is done quickly and without much effort. Now you know what to cook from potatoes for dinner and what interesting dishes to please your loved ones.

Anyone who doesn’t like baked dishes can easily stew potatoes by adding mushrooms, meat, and vegetables. Whether in a saucepan or in the microwave, it will be very tasty and satisfying.

Potatoes with meat

• Potatoes (small) - 1-1.5 kg
• Pork without bone – 500 g
• Carrots – 2 pcs.
• Butter – two spoons (butter)
• White onion – 2 heads
• A couple of bay leaves
• Salt pepper

Cut the meat into pieces, wash and leave in a colander to drain the water. Melt butter in a cauldron, add meat, add pepper and salt. Fry turning over for 20-25 minutes. Cut the onions and carrots into strips. Remove the meat from the cauldron and fry the onions and carrots in the fat from the meat. Return the pork again, add hot water and add whole peeled small potatoes. Salt the yushka, throw in the bay leaves, close the lid tightly, reduce the heat and simmer until the potatoes and meat are ready.

Stewed potatoes with chicken

Products:

• Chicken – 1-1.5 kg
• Carrots – 2 large
• Potatoes – 1 kg
• Red onion – 2 heads
• Garlic – a few cloves
• Refined oil
• Bay leaf – 1-2
• Salt pepper

Divide the chicken into 8 portions, wash each piece and dry with a paper towel. Heat a small amount of oil in a thick-bottomed frying pan and fry the chicken pieces for a few minutes on each side. Place in a cauldron. In the oil where the chicken was fried, fry the onion, cut into strips and grated carrots. Place in a cauldron, pour out the oil from the frying pan, add randomly chopped potatoes, bay leaf, salt and of course pepper. Fill with water, about three fingers above the food. Simmer over medium heat with the lid closed.

Potatoes with vegetables in a slow cooker

For those who are short on time and also have a slow cooker, this recipe is just for you.

Products:

• 3 large potatoes
• 200 g white cabbage
• 1 large tomato
• 1 onion
• 2 carrots
• 1 zucchini
• Vegetable oil (olive oil is possible)
• Salt pepper
• Seasonings for vegetables
• Greens as they are

Cut all vegetables into cubes. Turn on the multicooker to the “fry” mode, pour a little oil and simmer the onion for a couple of minutes. Remove the skin from the tomato and then chop it. Add it to the onion and simmer together. Throw shredded cabbage, spices, and herbs into the bowl and simmer a little more. Now lay out all the remaining vegetables, add a glass of water and turn on the multicooker to the “stew” mode, set the time for 35 minutes.

Potatoes with chicken hearts in a slow cooker

Products:

• Kilogram of potatoes
• Half a kilogram of offal
• 200 g carrots
• 150 g onion
• Three tablespoons of vegetable oil
• Seasoning for chicken
• One spoon of flour

Wash the hearts, remove the fat from the bottom and cut them lengthwise into two parts, dice the onions and potatoes, grate the carrots. Turn on the multicooker and set the program to “frying” mode for 15 minutes. Pour oil into the bowl, throw in the onion and, stirring with a plastic spoon, simmer for a little while. Add carrots, salt and pepper.

Simmer for five minutes, add the hearts, continue to simmer for another 5 minutes, add flour, stir and pour in sour cream. Cook until the multicooker turns off. Now pour in three glasses of water, add potatoes, and turn on the “stew” mode for half an hour.

Potatoes with mushrooms

A great combination that never lets you down! Potatoes and mushrooms come into pleasant contact, and they give each other a unique taste. Be sure to try these simple potato dishes.

Potatoes with mushrooms in foil

• 0.5 kg. champignons
• 1 kg. potatoes
• Salt pepper
• 3 tablespoons butter
• 2 tablespoons olive oil
• A little dill

Wash the mushrooms; if you cut the large ones into two parts, the small ones can be left whole. Peel the potatoes and divide them into four parts, if large, then into eight parts. Place everything in a bowl, sprinkle with dill, add salt and add, sparing no pepper. Pour oil, add water, about a glass. Spread foil on the pan, lay out the food and put a few pieces of butter. Wrap with a second sheet of foil and close tightly. Bake for 50 minutes, placing the baking sheet on the middle rack, at a temperature of 190 degrees.

Potatoes with mushrooms in the oven

• Champignon mushrooms – 500 g
• Potatoes – 5-6 pcs.
• Onion – 2 large heads
• Soy sauce - one full spoon
• Garlic – 2 cloves
• Olive oil (refined is also possible) – less than half a glass
• Salt pepper
• Dry spices - a little basil, oregano, parsley
• A little fresh dill
• Baking sleeve

Prepare the mushrooms and potatoes - cut the champignons into two parts, the potatoes into four parts lengthwise. Chop the onion into strips, chop the garlic coarsely or finely, as you like. Place everything in a bowl, pour over the oil and sauce, add all the spices and seasonings, leave a little dill. Mix well with your hands and place in a sleeve, which is placed on a baking sheet. Cook at 180 degrees for about an hour. Serve sprinkled with fresh dill.

Potatoes stuffed with mushrooms

Ingredients:

• 6-7 potatoes
• 500 g mushrooms (any)
• One leek and one onion
• One large carrot
• Vegetable oil
• Spices – a little basil, oregano
• Salt pepper

Wash the potatoes and cook in their skins until almost done. Drain and set aside to cool. Meanwhile, finely chop the champignons, two types of onions and carrots, simmer until tender. Peel the potatoes and use a teaspoon to make boat-shaped indentations. Place stewed vegetables sprinkled with spices inside, place the potatoes on a baking sheet, lightly greased with oil and bake for 30 minutes.

Look also:, step-by-step recipe with photos.

Potato casseroles

Combining various foods with potatoes. you can create tender, juicy, delicious dishes that will diversify the menu and delight your household.

Casserole with potatoes and cheese

Potato dishes are always tasty and satisfying, and are simple and easy to prepare.

Products:

• Potatoes – 700 grams
• Fresh milk - glass
• Cheese (for pizza) – 250 g
• Butter – 50 gram piece
• Garlic – 3 cloves
• Eggs – 2

Cut the potatoes into slices no more than 3 cm thick. Place half the portion in a small baking tray. Crush the garlic, mix with salt and sprinkle on the potatoes, lay out the remaining portion of the potatoes. Beat the eggs with milk and pour into a baking tray and turn on the oven to preheat. Rub hard butter onto the potato layer, sprinkle grated cheese on top, bake for 45-50 minutes.

Casserole with minced meat

If you don't know what to make for lunch with potatoes, then this simple recipe is just for you.

Products:

• Minced pork – 300 g
• Medium size potatoes - 4 pieces
• One tomato
• One egg
• Mayonnaise – 100 g
• One large onion
• Cheese (preferably hard) – 150 g
• A little vegetable oil
• Salt pepper

Grease a baking dish with oil and lay out the potatoes, cut into slices. Add an egg to the minced meat, add salt and pepper. Dilute mayonnaise with boiled water (3-4 tablespoons), add salt and pour over potatoes.

Cut the onion into rings or half rings, place on a layer of potatoes, sliced ​​tomato on top and spread minced meat on top. Cover the surface with cheese. Place in the oven for 35-40 minutes at 200 degrees. Potato and meat dishes are always satisfying and tasty.

Potatoes with minced meat in the oven

Products:

• 400 g boiled pork
• 6-7 potatoes
• Milk - a little less than half a glass
• 2 salted or pickled cucumbers
• One onion, preferably white
• 3 eggs
• One processed cheese
• One spoon of mustard
• A little green stuff, whatever it is
• 3 heaped spoons of mayonnaise

Place the cut potatoes into slices on a pre-greased baking sheet, pour in milk and grease with mayonnaise, and place in the oven for 20 minutes. Grind the meat with a meat grinder or food processor, beat eggs, cheese, mustard, and parsley using a blender.

Mix half of the resulting sauce with the minced meat. Remove the potatoes, sprinkle with onion, cut into strips and slices of pickled cucumber. Place the minced meat and pour in the remaining sauce. Bake until crust forms, about 20 minutes. Slice when cool slightly.

Potatoes with minced meat and tomatoes in the oven

• Potatoes – half a kilo
• Pork – 400 g
• Ripe tomatoes – 2 pcs.
• Fat sour cream or cream - 3 tablespoons
• Cheese (preferably hard) – 100 g
• Garlic – 3 cloves
• Milk – 50 ml

Cut the potatoes and meat into small pieces, or rather cubes. Mix with sour cream (2 tablespoons), seasonings and crushed garlic. Pour all this into a small form, top with tomatoes cut into thin slices, a little remaining sour cream and sprinkle with cheese. Place in the oven for an hour, temperature 190 degrees. Then we take out a baking sheet, make five holes with a knife and pour milk into them. We put it back in the oven for a quarter of an hour.

Potato Pie

Products:

• 1 kg potatoes
• Half a kilo of minced pork
• 1 large red onion
• Salt pepper
• A pinch of curry
• 3 spoons of flour
• 2 spoons of mayonnaise
• One egg
• Unscented vegetable oil

1. Boil the potatoes and mash them without adding water, just a little salt and pepper. Fry finely chopped onion until transparent, add minced meat and simmer until tender. If the minced meat turns out to be dry, add a little warm water. At the end, add more spices. The filling is ready, let it cool.
2. Turn on the oven to preheat at 180 degrees. Now you need to prepare the potato dough. Add egg and flour to the cooled puree; the dough should not be very tight and plastic.
3. Place half of the mashed potatoes in a small pan and a baking tray, greased with oil, form the sides with a spoon, lay out the filling and top with the second part of the potato dough. Lubricate with mayonnaise and you can put it in the oven. Cooking time is approximately 25-30 minutes. A delicious potato pie is ready.

Potato casserole with mushrooms and cheese

Ingredients:

• Champignons (other mushrooms are also possible) – 700 g
• Boiled potatoes with skins – 1 kg
• Hard cheese – 300 g
• Ground white pepper – 1 teaspoon
• Eggs – 2 (if small, then 3)
• Onion – 1 large
• Cream 30% – 200 g
• Garlic – 2 cloves
• Vegetable oil – 4 tablespoons

Cut the potatoes boiled until half cooked into slices. Cut the mushrooms into slices, grate the cheese, finely chop the onion. Fry the onion in oil, add mushrooms to it and sauté until tender, adding salt and pepper at the end. Beat eggs with white pepper and salt, pour in cream and add cheese. Place potatoes, mushrooms in a baking dish and pour gravy over them. Cover with foil and place in the oven for half an hour. Then remove the foil and leave for another 7-10 minutes.

Baked potatoes with milk

Products:

• Potatoes – 600 g
• Milk - glass
• Butter – 50 g
• Garlic – 3-4 cloves
• Eggs – 2
• Cheese – 150 g
• Salt pepper

Cut the potatoes into thin round slices, place in a mold, sprinkle with grated garlic and salt. Beat eggs with milk, add pepper. Place a second layer of potatoes, pour milk and sprinkle with cheese. Bake for 40-45 minutes at 190 degrees.

Other potato dishes

No matter how tasty the dishes we showed above are, there are still a lot of potato recipes, and we offer some of them for consideration. For breakfast or lunch, a hearty dinner or a holiday table.

Mashed potatoes

Products:

• More than half a glass of milk
• One kilogram of potatoes
• Butter 70 g

Cut the peeled potatoes into pieces (small), place them in a container and cover with warm water for half an hour. Then boil a kettle of water, pour it into a saucepan and let the potatoes cook. When ready, drain the water. Heat milk in a small saucepan (no need to boil), add butter to it and stir until the butter melts completely. Pour into potatoes, add salt and use a hand mixer to puree the potatoes.

Potato pancakes with zucchini

• Three medium zucchini
• 5 large potatoes
• One onion
• Two cloves of garlic
• 4-5 spoons of flour
• Vegetable oil
• Salt pepper
• Fresh dill

Chop the zucchini and potatoes using a coarse grater and squeeze out excess liquid with your hands. Mix them with finely chopped onion, dill and flour. Of course, add salt and pepper to your taste. Heat the oil over high heat, then reduce slightly, place vegetable pancakes in the pan and fry on both sides. Serve hot with sour cream.

Check out the step-by-step photo recipe: . very tasty and satisfying for any lunch or holiday table.

Fried potatoes with mushrooms

Well, who doesn’t love fried potatoes, especially when served with mushrooms? Yes, there are a lot of calories, but sometimes you can treat yourself to such a tasty and simple dish.

• 10 pieces of potatoes
• 300 g of any mushrooms
• A few cloves of garlic
• Oil
• Salt pepper

Peel the potatoes and cut them into long pieces, heat the oil well and fry in three stages. In another frying pan, fry the mushrooms until tender, salt them and add ground pepper. Place all the potatoes in a frying pan, sprinkle with garlic, pepper and salt. Place potatoes on plates and mushrooms on top.

New potatoes with mushrooms

Products:

• 300 g champignons
• 700 g new potatoes
• 2 onions
• 3 eggs
• A little parsley
• 150 g sour cream
• Salt pepper
• Vegetable oil for frying

Choose small potatoes so you can cook them whole. Wash off the soil and place on a towel. Cut the onion into rings, mushrooms into slices or into two parts. Stew the onion in a saucepan, add mushrooms and herbs. Transfer to a small pan or leave in a saucepan if it can be placed in the oven. Beat eggs, add sour cream, salt and a little pepper. Place in the oven for half an hour.

Potatoes with meat in tomato sauce

meat stew with potatoes

Components:

• Pork – 500 g
• Potatoes – 1 kg
• Ripe tomatoes – 2
• Tomato paste – 2 partial spoons
• Bay leaf
• Salt pepper
• A little red paprika

Divide the meat into small pieces and fry in a cauldron, add spices. Place chopped onion in a cauldron and simmer with pork. Add grated tomatoes and tomato paste and simmer for a quarter of an hour with the lid closed. Chop the potatoes coarsely and place them in a cauldron, throw in a bay leaf, pour in water so that it lightly covers the food. Reduce heat and cook for another half hour.

Stew with meat and potatoes

Products:

• Pork with bone (ribs) – 1 kg
• Potatoes – 1 kg
• Onions – 2 heads
• Tomatoes – 2 pcs.
• One hot pepper
• Vegetable oil - half a glass
• Two bell peppers
• A little parsley and dill
• Bay leaf
• Garlic – 2-3 cloves
• Pepper

Chop the meat and fry until golden brown over high heat in a cauldron. Send bell peppers, onions and hot peppers to it. Simmer for 5-10 minutes, season and add black pepper. Leave to simmer for another 10 minutes and add potatoes to the food. Fry a little, add diced tomatoes, bay leaves, and herbs. Pour a glass of water and simmer until the food is completely cooked.

Potatoes with cutlets in sour cream sauce

Products:

• Minced pork – 500 g
• Small potatoes – 1 kg
• Garlic – 4 cloves
• One egg
• 400 g stale bread
• 0.5 liters of milk
• Salt pepper
• 2 tablespoons flour

For the sauce:

• 2 tablespoons sour cream
• One spoon of ketchup
• A little salt and pepper
• Half a glass of water

Soak the bread in cold milk, chop and add to the minced meat, along with onion, garlic, and egg. Mix the minced meat into cutlets and leave for half an hour. Mix all the ingredients for the sauce. Place the cutlets in the mold along the edges, dipping them in flour, and place whole peeled potatoes in the middle. Pour a little oil over the food and place in the oven for 20 minutes. Then pour in the sauce and put in the oven for another 20 minutes. Bon appetit. A simple dish of potatoes and cutlets is ready.

This dish is perfect for this dish, look at the recipes with photos to choose from, there are many options.

Stuffed potatoes

Products:

• Potatoes - about a kilogram
• Minced meat – 300 g
• Onions – 2 pcs.
• Salt pepper

For the sauce

• Sour cream 100 g
• Tomato paste – 1 spoon
• Spoon of melted butter
• Glass of water
• Salt pepper

1. Take enough potatoes to fit in a small baking tray or glass refractory dish. Having approximately calculated how many potatoes you need, select as many as possible the same size.
2. Using a small knife, you need to take out the middle to make a place for stuffing, but first peel the potatoes, you can make the hole until the very day, even if you pierce it, it doesn’t matter, the stuffing won’t “run away.”
3. After making holes in all the potatoes, boil them until half cooked in salted water.
4. Salt and pepper the minced meat and add grated onion; you can add other spices to taste.
5. Mix all the ingredients for the sauce.
6. Stuff the cooled potatoes and place them on the baking dish, side by side and tightly so that they do not fall down during cooking. Then pour each potato with a spoon, pour the remaining sauce onto the bottom, cook for an hour at 190 degrees.

Potato zrazy

This recipe is made from boiled potatoes; it can also be made with yesterday’s mashed potatoes.

Products:

• 6-7 potatoes (large)
• 500 g minced beef
• 1 teaspoon baking powder
• 0.5 – 1 cup flour
• 3 eggs
• 1 onion
• Salt pepper
• Oil for frying

Cooking method:

1. Boil the potatoes, drain the water, add salt and pepper. Use a masher to make a puree, beat in the eggs, add baking powder, and add flour gradually. The potato dough should be stiff, if it turns out runny, add more flour.
2. Add grated onion, salt and pepper to the minced meat. Divide the dough into small pieces and roll out, sprinkling with flour. Place the dough on one hand, mincemeat on top and close immediately. Do this with the rest of the potato dough. Heat oil and fry on both sides over low heat. Then add a larger frying pan, close the lid and simmer for 10 minutes.

Potatoes with green beans and ribs

• 800 g ribs
• 1 kg. potatoes
• 1 green and red pepper
• 250 g green beans
• 1 onion
• 1 carrot
• 1 teaspoon red sweet pepper
• 4 cloves garlic
• Tomato sauce (small packet)
• Salt, peppercorns
• A little parsley
• 3-4 bay leaves

1. Heat vegetable oil (50 g) in a cauldron, throw in a couple of cloves of garlic and fry for a minute, the oil will thus acquire an amazing aroma.
2. Next, fry the ribs, seasoning them with salt and pepper.
3. Cut the onions and carrots into cubes and add them to the golden brown meat.
4. As soon as the onion becomes transparent, add two types of peppers, ground red pepper and continue frying.
5. Pour in tomato sauce.
6. Cut the green beans in half, chop the potatoes large and put everything in a cauldron.
7. Add a tablespoon of salt, add boiled water and throw in a few black peppercorns and bay leaves.
8. As soon as the dish boils, reduce the heat and cook for 30-35 minutes under a closed lid. At the end, throw in two whole cloves of garlic and parsley, let it simmer for a couple of minutes and turn off the stove.

Potatoes with accordion cheese

A very simple but very tasty dish.

• Potatoes 8 pieces
• Cheese, any – 200 g
• Refined oil - a little less than half a glass
• Creamy – about 30 grams
• Garlic – 4 cloves
• Provencal herbs
• Salt pepper
• Green onions
• Sour cream

1. Wash the potatoes without peeling them and place them on a towel.
2. In a mortar, mix Provençal herbs, chopped garlic, salt and ground pepper. Grind everything, an amazing aroma will immediately come from the garlic and herbs. Add vegetable oil.
3. Place potatoes one at a time on a cutting board. Now you have to cut the potatoes so that later they look like an accordion.
4. To make it easier to cut potato tubers, place two spoons on the sides, so the knife will not be able to completely cut the potatoes to the very “bottom”. Cut at a distance of about half a centimeter along the entire length of the potato, crosswise.
5. Now cut the chilled butter into slices and insert into the slots. Grease each potato with aromatic oil and seasonings.
6. Place the potatoes on a baking dish, cover with foil and place in the oven. Baking time is approximately 40-50 minutes, it all depends on the size of the potatoes themselves, set the temperature to 200 degrees.
7. Time has passed, you can take out the accordions, to make sure that the potatoes are ready, pierce them with a toothpick. If it goes in easily, it's ready.
8. Let the potatoes cool slightly so as not to burn yourself, and place a thin piece of cheese in each cut. Sprinkle with salt and pepper and place in the oven for another 10 minutes to melt the cheese. Serve topped with sour cream and green onions.

Potato soup

Products:

• One large onion
• Two carrots
• One medium zucchini
• 4-6 potatoes
• Red hot pepper - a pinch
• Unscented vegetable oil – 3-4 tablespoons
• A little green onion

Pour a little oil into the bottom of the pan and throw in the onion, cut into several pieces, simmer it a little, add coarsely chopped carrots. Simmer for a few more minutes, add the zucchini, cover with a lid and simmer for 5-7 minutes. Chop the potatoes coarsely, add to the vegetables and pour boiling water over them. The water should cover the vegetables by two fingers, don’t forget to add salt. Cook until done. Open the lid, let cool and puree all the vegetables in a blender. Add the yushka gradually to bring the soup to your desired consistency. At the end, add spices, serve, sprinkle with green onions and add croutons if desired.

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 properly. 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 pickled cucumbers for pickle are stewed separately and placed in a 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, enzymes lose activity, starch is not hydrolyzed, and nutrient losses 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.

. 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 pieces, rinse with 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 become too crispy, as this will degrade the taste of the finished dish and lead to overcooked frying. (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 jackets, 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:
Grate raw potatoes on a coarse grater, add eggs and flour, mix gently. Form small cutlets and fry them in 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 walnut-sized balls. 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 is a 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 for a hearty dinner using 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 - as much as possible, since the dish should turn out to be quite spicy.

Preparation:
Grate the peeled potatoes using a Korean carrot grater to create long strips. 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