Young potatoes with fresh dill and young garlic are a real treat. It’s not in vain that we wait almost a whole year for the summer season, when we can taste this wonderful, albeit simple dish. But the best thing is that early potatoes are not only tasty, but also extremely healthy.

Like many fresh vegetables, it contains a record number of elements and vitamins important for health. Moreover, young potatoes are considered a low-calorie vegetable. When boiled, this figure barely exceeds 60 units.

Eating a variety of dishes prepared from young potatoes helps strengthen blood vessels, prolong the youth of cells and the entire body. The components that make up potatoes help normalize metabolic processes and remove excess fluid and harmful toxins.

You can eat young potatoes directly with the skin on, this will only add nutritional value to the dish. It is believed that it is in the upper part of the root crop that the greatest amount of useful elements is contained. In addition, the skin of young potatoes is so thin that it can be easily removed with the slightest effort. You can peel the tubers not only with a knife, but also with a hard sponge, metal mesh or even salt.

In the latter case, it is recommended to put the root vegetables in a saucepan or a strong plastic bag, add a large handful of coarse salt there and shake vigorously for several minutes. But the easiest way is to fill the tubers with water and soak them for 5-10 minutes, then wash them thoroughly, applying some force. If the potatoes are fresh, only recently dug out of the ground, then the peel will come away from the roots on its own.

When peeling potatoes, it is important to remember that the starch released will certainly stain your hands a dark color. Therefore, when starting the procedure, experienced housewives recommend wearing gloves.

How to cook new potatoes - the best recipe with video

If you don’t have much time at your disposal, then you should use the following recipe. In the oven, young potatoes will cook without your presence.

• 1 kg of new potatoes;
• 1 tsp mixtures of Italian herbs;
• 1.5 tsp fine salt;
• 2 tbsp. olive or sunflower oils.

Preparation:

1. Peel the thin skins of the potatoes, wash thoroughly and lightly dry.
2. Place without cutting into a deep baking tray. Sprinkle with salt, Italian herbs and oil. Stir with a spoon.
3. Cover the baking sheet with foil and bake until done (25–40 minutes depending on size) in an oven preheated to 220°C.
4. All the nuances of preparation will be shown in the video instructions.

New potatoes in the oven - baked potato recipe

To get especially spicy potatoes in the oven, you can pre-marinate them. Then the finished dish will acquire a refined aroma and indescribable taste.

• 0.5–0.6 kg of potatoes;
• 3–4 tbsp. vegetable oil;
• 2–3 garlic cloves;
• salt, black pepper to taste;
• a generous handful of any aromatic herbs.

Preparation:

1. Potato tubers do not need to be peeled, but only washed thoroughly in running water. If the potatoes are large, cut each into 4 parts, if medium, then into two.
2. Place the prepared tubers in any container (pan, jar, bowl). Add coarsely chopped garlic, salt, pepper, spices and oil. Cover with a lid and shake vigorously several times to ensure all the spicy ingredients are evenly distributed.
3. Let the potatoes marinate for 10-30 minutes, shaking occasionally.
4. Place the pickled tubers in a heatproof bowl and pour the remaining marinade on top.
5. Place in a preheated oven (about 200°C) and bake, uncovered, for about 40 minutes. The finished potatoes become golden brown and are easily pricked with a fork.

Young potatoes in a slow cooker - step-by-step recipe with photos

Cooking new potatoes in a slow cooker is even easier. At the same time, it turns out a little crispy on top and very tender inside.

• 1 kg of new potatoes;
• 50 g butter;
• water;
• salt.

Preparation:

1. Peel the potatoes using any convenient method, wash them and place them entirely in a single layer in a multi-cooker bowl. Pour some water.

2. Set the “steamer” program (any one that includes boiling) for 20–30 minutes and wait until all the liquid has evaporated.

3. Add butter, switch the device to frying or baking mode. Wait until the butter has completely melted and close the lid.

4. After 5-7 minutes, stir the browned potatoes and wait the same amount for the tubers to fry on the other side.

New potatoes with dill - classic recipe

The classic recipe for cooking new potatoes with dill is basic. Using it and changing additional ingredients, you can get a completely new dish every time.

• 1 kg of new potatoes;
• 50 g butter;
• a bunch of dill;
• salt.

Preparation:

1. Peel the tubers and cut into 2–4 pieces depending on the original size.
2. Pour in water, add salt to taste and cook after boiling until tender on medium gas for 15–25 minutes.
3. Drain the water from the boiled potatoes. Drop a generous pat of butter into the pan and shake lightly to coat each piece.
4. Chop the washed and dried dill and add to the potatoes. If desired, you can add any other herbs to the dill (parsley, a little cilantro, green onions, young garlic feathers). Stir and serve immediately.

Small new potatoes - how to cook them deliciously

If, after sorting through the potatoes, there are especially miniature tubers left, do not rush to use them for banal mashed potatoes. You can make an amazing dish from small new potatoes.

• 1 kg of potatoes;
• 50 g butter;
• 1 tbsp. vegetable;
• 2–3 cloves of garlic;
• salt.

Preparation:

1. Place small potatoes in a bowl, cover with water and wash thoroughly using a brush or stiff sponge. There is no need to clean it after this procedure.
2. Pour water over the tubers and cook after boiling for 5–8 minutes until almost done.
3. Drain the water, and place the potatoes in oil (vegetable and butter) heated in a frying pan.
4. Fry over medium heat until golden brown, remembering to stir actively for even frying. This will take another 3-5 minutes.
5. Finely chop the garlic and throw it into the pan a couple of minutes before turning off the potatoes. If desired, you can add some fresh herbs.

Fried new potatoes

New potatoes are great for frying, but there are a few caveats. Unlike “old” tubers, it cooks much faster, and the pieces perfectly retain their original shape and do not fall apart. For frying, it is better to use olive or sunflower oil. Lard or fatty brisket is ideal.

• 8 medium potatoes;
• frying oil;
• salt;
• optional supplements.

Preparation:

1. Peel the potatoes according to your taste or leave them in their skins, just wash them well. Cut as you like: into strips, cubes, circles.
2. Pour a generous amount of oil into the pan and once it is hot, add the potatoes.
3. Cook as usual, stirring occasionally, until the slices are cooked through and lightly golden.
4. About 3-5 minutes before the end of frying, add salt to taste and add any herbs (dill, parsley, basil, oregano, marjoram) for flavor. You can sprinkle with finely chopped green onions or young garlic.

New potatoes with garlic - a very tasty recipe

The tender flesh of young potatoes goes best with butter and garlic. The following recipe will tell you in detail how to prepare a particularly tasty and aromatic dish.

• 1.5 kg of potatoes;
• 6 tbsp. vegetable oil;
• 3 large cloves of garlic;
• fine salt;
• paprika;
• pepper mixture;
• 100 g hard cheese.

Preparation:

1. Cut the peeled potatoes into large slices. Soak in cold water for 10 minutes to remove excess starch.
2. Drain the water and air dry the potatoes a little. Add salt, pepper mixture and paprika. You can use other herbs if desired.
3. Pass the garlic through a press. Add it to the potatoes, pour over the vegetable oil. Stir and leave to marinate for 5-10 minutes.
4. Place lightly marinated potatoes in an even layer on a parchment-lined baking sheet and top with grated cheese.
5. Bake for approximately 20–30 minutes in an oven at an average temperature of 200°C. When serving, sprinkle with fresh herbs.

Young potatoes with chicken

If you bake chicken with new potatoes in the oven, you can get a complex dish without much difficulty. To ensure that chicken meat is as soft and tender as new potatoes, it must be marinated in advance.

• 3 chicken thighs;
• 0.7 g new potatoes;
• 100 ml sour cream;
• 3–4 cloves of garlic;
• fresh herbs;
• salt, coarsely ground pepper.

Preparation:

1. Rub cleanly washed thighs with pepper, salt and crushed garlic. Leave to marinate for about an hour in the refrigerator.
2. Peel medium-sized potatoes and cut into quarters. Pour in sour cream, add a little salt and stir.
3. Grease a deep dish with oil, place the marinated thighs in the center, and place the potatoes around the edges.
4. Cover the top of the dish with foil and bake for about 40–45 minutes in an oven preheated to 180–200°C.
5. Remove the foil and bake for an additional 5-8 minutes to brown the chicken and potatoes. At the end, sprinkle with finely chopped herbs.

New potatoes with sour cream

Sour cream makes the delicate taste of new potatoes more pronounced, and the cheese crust formed during baking preserves its loose structure.

• 500 g potatoes;
• 3 tsp sour cream;
• 50 g hard cheese;
• ½ tsp. flour;
• 2 garlic cloves;
• 1 tsp vegetable oil;
• taste salt and pepper.

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 that the household always has in stock. If you add water, salt and pepper to the base product, you can quickly prepare some tasty dish from it. 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 saucepan with boiling water, boil until tender, adding salt, bay leaf and black pepper in the process, and then crush them, diluting them 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 at the holiday 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 freshly 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 cuisines around the world. 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 the classic version, they 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.

Secrets of preparing delicious potato dishes at home

Potato dishes is one of the most popular categories of side dishes worldwide. Firstly, potatoes, using any method of culinary processing, turn out to be very tasty, secondly, they are extremely healthy, thirdly, preparing this vegetable at home is quite simple, and fourthly, the product is very inexpensive.

You can prepare both simple dishes for every day and quite original holiday dishes from potatoes. In addition, it is combined in one form or another with almost any product: meat, poultry, fish, seafood, mushrooms, vegetables.

Potatoes can be called a universal vegetable for cooking, which, however, predetermined its popularity and demand.

The only disadvantage of potatoes and dishes made from them is their high calorie content, especially when fried. According to this indicator, the vegetable is ahead of even pasta and flour products. Therefore, it should be consumed within reason, otherwise the passion for delicious potatoes will soon lead to weight gain.

The main secret of preparing not only tasty, but also healthy potatoes, which no recipe will tell you, is to peel the potato skin as thinly as possible. The fact is that it is under it that the largest number of useful elements is concentrated. In addition, to avoid loss of these substances, potatoes must be cut immediately before cooking and should not be stored in water for more than one hour.

Potato dishes in any form of culinary processing can often be prepared in a hurry. Therefore, they are ideal for those housewives who, after a long day of work, need to quickly feed their family and at the same time make it tasty and satisfying.

Since potatoes can be subjected to various methods of culinary processing, in each specific case, each recipe has its own characteristics and cooking secrets. We will not generalize them, but will consider in more detail below how to quickly cook fried, baked, boiled, stewed potatoes, as well as mashed potatoes and French fries at home.

Boiled potatoes and mashed potatoes

There are two main ways to boil potatoes for cooking: peeled and in their skins. The first method is used for preparing side dishes, and the second most often in recipes for preparing any other dishes in which potatoes are included as one of the constituent components.

In order to prepare peeled boiled potatoes, they must first be peeled. As mentioned earlier, the top layer should be cut as thin as possible. Peeled small tubers can be left whole, but large ones should be cut. In this case, the potato pieces should be approximately the same. This will ensure they cook evenly. And the cooking process will go faster. However, you shouldn’t chop it into pieces, since in this case the loss of the vegetable’s nutrients will be much greater.

So, peeled and cut potatoes are poured with cold water so that it just covers the vegetable. Over high heat, bring the water to a boil. Salt the potatoes and continue cooking, reducing the heat. Check readiness with a knife. If it enters the boiled potatoes easily, then the vegetable is ready.

Many dishes, such as Vinaigrette or Herring under a fur coat, suggest boiling potatoes in their jackets. This is no more difficult to do than in the previous case. So, the potatoes are thoroughly washed and placed in a container with cold water. Salt is immediately added there. It will prevent the potatoes from falling apart during cooking. Cook until done.

Boiled potatoes in their jackets will be easier to peel if, after cooking, they are immediately filled with ice water.

As for mashed potatoes, there are many recipes for preparing them. However, there are still some general recommendations for its preparation. So, mashed potatoes will turn out tastier and more aromatic if, when boiling potatoes, you add a whole, but peeled, onion to the pan with them. By the way, potatoes cooked in this way can be diluted not with milk, but with potato and onion broth. It will turn out no less tasty.

A dish like mashed potatoes requires diligence. You should mash the finished vegetable with a masher for as long as possible.

Do not skimp on butter in your homemade mashed potatoes, and then they will turn out no less tasty than those prepared by a professional chef.

Fried, stewed, baked

Fried potato dishes are especially popular among all other potato dishes. They turn out to be very tasty, and also quite high in calories. Therefore, it is better not to be overzealous with their consumption.

Making fried potatoes at home is not at all difficult. First of all, you should start by choosing a vegetable variety. The most suitable are those that contain less starch. This is the kind of potato that turns out crispy and crispy. However, you can also use starchy varieties, but then such a vegetable must first be soaked in water and washed several times.

Potatoes for frying must be cut into pieces of the same shape and size. The size of the pieces itself should not be very large, but not too small.

Place the potatoes in a well-heated frying pan and fry them over medium-low heat. In this case, it is necessary to use a sufficient amount of oil, but not so much that the vegetable floats in it.

During the entire cooking process, the potatoes are stirred no more than three to four times. If you do this more often, it will simply fall apart. For the same reason, they salt it literally a couple of minutes before it’s ready. Spices are also added at the very end, otherwise they will overcook and burn.

That's all the main secrets of recipes for cooking fried potatoes!

Stewed potatoes are a wonderful quick dish that requires minimal effort to prepare. It is prepared according to the same principle as fried potatoes, but a lot of oil is replaced with water. If the recipe for such a dish requires the presence of juicy vegetables, then no liquid is added at all. Stewed potatoes with meat are especially good.

The potato stew should be salted towards the end of cooking, otherwise the vegetable may fall apart during the cooking process.

As for baked potatoes, you can prepare them according to completely different recipes - in the skin, in the sleeve, in foil, with the addition of sauce or vegetable oils and spices. There are plenty of options. All the features of this or that method of baking potatoes at home can be found in the corresponding recipes. Here, an important rule is, as in the two previous cases, the use of non-starchy varieties of vegetables.

Frying, stewing, baking - these are the methods of culinary processing of potatoes that make them especially tasty. You can learn more about them in the corresponding recipes with step-by-step photos in this section of the site.

Deep fried potatoes

Recently, with the advent of fast foods, French fries have become especially popular. Traditionally, it is prepared in special devices - deep fryers. The cooking principle is as follows: potatoes are poured into a special mesh and lowered into a container with boiling oil. When ready, remove and salt. Here is such a simple recipe. However, such potatoes turn out to be even more fatty and high-calorie than fried potatoes.

However, in order to cook truly delicious French fries at home, you need to take into account the following nuances:

1. the potatoes should not be too starchy, otherwise they will fall apart during cooking;
2. For cooking, it is best to use a special deep-frying oil, but if this is not available, then any refined and deodorized vegetable oil will do;
3. Before sending potatoes into deep frying, they must be dried, and in addition, the oil in deep frying must be heated to 170-190 degrees;
4. Add salt and spices to the fries only after removing them from the fryer.

Delicious French fries can be prepared using not only deep frying, but also an ordinary frying pan, a slow cooker, or a microwave. At home, it can even be prepared in the oven.

A lot of detailed recipes with step-by-step photos for preparing French fries can be found in this section of the site.

In custody…

Whatever potato dish you plan to prepare as a side dish, it will definitely turn out delicious. The main thing is to follow all the recommendations of the selected recipe with step-by-step photos, as well as the recommendations given in this article.

More information about preparing certain potato dishes at home in a hurry can be found in the step-by-step photo recipes collected in this section of the site.

What to cook from potatoes quickly and tasty: recipes with photos on 8 Lozhek.ru

My grandmother always says: potatoes are the second bread. If the housewife knows how to prepare simple potato dishes, then the family will always be fed to their fullest. In my family, hot potato dishes hold a special place of honor. I often prepare traditional potato dishes, and also reserve every right to experiment in the kitchen to satisfy culinary interests and create new potato dishes.

Especially for you, dear friends, I have collected all the recipes on how to cook delicious potatoes in a separate section. Here you will find what to cook from potatoes quickly and tasty, quick potato dishes, baked potato dishes, as well as new potato dishes. For your convenience, everything presented on the website is accompanied by step-by-step photographs and a detailed description of the preparation process.

I wish you bon appetit and pleasant culinary creativity with the 8 Spoons website!

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