bbcgoodfood.com

Ingredients

• 700 g of new potatoes;
• 2 tablespoons olive oil;
• 1 teaspoon paprika;
• salt - to taste;
• ground black pepper - to taste.

Preparation

Rinse the potatoes well. Place it in a saucepan, add water and bring to a boil over medium heat. Cook for another 10 minutes and place in a colander to drain.

Place the potatoes on a baking sheet and lightly crush each potato with a potato masher. Drizzle with oil and sprinkle with salt and spices. Place in an oven preheated to 200°C for 20 minutes. The finished potatoes should be covered with a golden crispy crust.

maangchi.com

Ingredients

• 450 g small young potatoes;
• 2–3 tablespoons of vegetable oil;
• 3 tablespoons soy sauce;
• 3 tablespoons honey;
• 1 clove of garlic;
• 1 tablespoon sesame seeds.

Preparation

Rinse the tubers thoroughly and dry in a colander. Heat oil in a wide skillet over medium heat and add potatoes in a single layer. Fry vegetables covered for 20 minutes. Shake the pan every 5 minutes to ensure the potatoes cook evenly. It should become soft from the inside.

Mix soy sauce, honey and chopped garlic and pour this mixture over the potatoes. Cook for 4-5 minutes, stirring constantly, until the sauce thickens and the cooked potatoes have a shiny crust. Remove the pan from the heat, sprinkle the sesame seeds over the potatoes and stir well.

bbcgoodfood.com

Ingredients

• 650 g of new potatoes;
• 1 teaspoon olive oil;
• 2 small onions;
• 200 g smoked bacon;
• 4 eggs;
• 300 ml;
• 170 ml heavy cream;
• salt - to taste;
• 100 g cheddar cheese;
• a few sprigs of arugula.

Preparation

Rinse the potatoes and scrape off the skin with the rough side of a sponge. Place in a saucepan, cover with cold water and cook for 10–12 minutes after the water boils.

Heat oil in a frying pan and fry finely chopped onion and chopped bacon. In a separate container, beat eggs, milk, cream, salt and pepper until smooth.

Cut the potatoes into thin slices and place in layers in a baking dish. Scatter onion and bacon on top. Pour over the cream mixture and sprinkle with grated cheese. Bake at 180°C for 25–30 minutes. Before serving, garnish with whole arugula.

bbcgoodfood.com

Ingredients

• 1 kg of new potatoes;
• 1 clove of garlic;
• 2 dried bay leaves;
• 200 ml dry white;
• 50 g butter;
• salt - to taste.

Preparation

Place washed potatoes, crushed garlic and bay leaves in a saucepan. Pour in the wine, add the oil and cover the saucepan with a lid. Simmer the potatoes over medium heat for an hour until the wine has evaporated.

Reduce heat and cook until golden brown. Shake and turn the potatoes occasionally to ensure they cook evenly. Sprinkle it with salt before serving.

natashaskitchen.com

Ingredients

• 900 g of new potatoes;
• salt - to taste;
• 1 small onion;
• 1–2 cloves of garlic;
• 180 ml heavy cream;
• ½ bunch of dill.

Preparation

Rinse the potatoes and lightly scrape the skin with the rough side of a sponge. Cut large tubers in half or into quarters.

Place the potatoes in a saucepan, cover with cold water and add about ½ tablespoon of salt. Bring the water to a boil and cook the tubers for another 15–20 minutes. The finished potatoes should be easily pierced with a fork.

Place it in a colander to drain excess liquid.

Place the frying pan over medium heat and heat the oil. Fry finely chopped onion until golden brown. Add chopped and cook for another minute, constantly stirring the vegetables. Pour in the cream and add salt to taste.

Bring the sauce to a boil, reduce heat and cook for a couple more minutes, stirring occasionally. Add chopped dill, stir and remove the pan from the heat. Pour the sauce over the boiled potatoes and mix well.

jamieoliver.com

Ingredients

• 1 lemon;
• 4 chicken legs;
• 1 kg of new potatoes;
• 4 sprigs of fresh rosemary;
• 1 bunch of fresh thyme;
• 2 fresh bay leaves;
• 1–2 tablespoons olive oil;
• salt - to taste;
• ground black pepper - to taste;
• 100 g stuffed olives.

Preparation

Cut the lemon lengthwise into quarters. Place lemon wedges, chicken legs, washed potatoes, rosemary, thyme and bay leaves on a baking sheet. Pour in oil, season with spices and stir. Place the baking sheet in an oven preheated to 180°C for 45 minutes.

Then pour the juice of the baked lemon over these ingredients. Crush the potatoes with a potato masher or glass to better absorb the citrus flavor and aroma.

Place the olives on a baking sheet, stir and bake for about 15 minutes. The chicken should be completely fried and the potatoes should be golden brown.

bbcgoodfood.com

Ingredients

• 1 kg of new potatoes;
• 2 tablespoons vegetable oil;
• salt - to taste;
• ground black pepper - to taste;
• ¼ bunch of dill;
• 2 tablespoons breadcrumbs.

Preparation

Wash the potatoes well and make deep vertical cuts on them at a distance of about 3 mm from each other. Place the potatoes on a baking sheet, drizzle with oil, season with salt and pepper and toss to coat. You can use other spices to suit your taste.

Bake the potatoes, cut side up, at 220°C for about 20 minutes. Mix chopped dill and breadcrumbs, sprinkle the vegetables with this mixture and cook for another 15 minutes.

marthastewart.com

Ingredients

• 700 g of new potatoes;
• 1 teaspoon + 1 tablespoon olive oil;
• salt - to taste;
• ground black pepper - to taste;
• 120 g ricotta;
• 2 tablespoons of grated hard cheese;
• ½ lemon.

Preparation

Cover the baking sheet with a large piece. Place washed potatoes in the middle, pour 1 teaspoon of oil and season with salt and pepper. Bring the ends of the foil together to form a baking bag. Place the baking sheet in an oven preheated to 230 °C for 35–40 minutes.

Mix ricotta, hard cheese, finely grated lemon zest, salt and pepper. When the baked potatoes have cooled slightly, make a cross-shaped cut on the top of each tuber and open it slightly.

Place about 1 teaspoon of cheese mixture inside the potatoes. Transfer the stuffed potatoes to a serving platter, drizzle with the remaining oil and sprinkle with pepper.

natashaskitchen.com

Ingredients

• 1 kg of new potatoes;
• salt - to taste;
• 60 ml olive oil;
• ground black pepper - to taste;
• 80 g parmesan or other hard cheese;
• a few sprigs of parsley.

Preparation

Rinse the potatoes well, place in a saucepan and cover with cold water. Add about 2 teaspoons of salt and bring the water to a boil. Reduce heat and simmer for about 20 minutes.

Place the potatoes on a baking sheet and leave to cool for 10-15 minutes. Then gently crush each potato with a potato masher or the bottom of a glass.

Drizzle half the oil over the vegetables and season with salt and pepper. Bake for 12–15 minutes at 230°C. Then turn the potatoes over with a spatula, drizzle with the remaining oil, sprinkle with seasonings and leave in the oven for another 15 minutes until the dish is crispy and golden brown.

Sprinkle with grated cheese and cook for a few more minutes until melted. Before serving, garnish the potatoes with finely chopped parsley.

10. Warm salad with new potatoes, bacon and mustard dressing

delish.com

Ingredients

• 900 g of new potatoes;
• salt - to taste;
• 6 slices of bacon;
• 1 red onion;
• 60 ml apple cider vinegar;
• 2 tablespoons of water;
• 1 tablespoon olive oil;
• 1 tablespoon granular;
• ½ teaspoon sugar;
• ground black pepper - to taste;
• a few green onions.

Preparation

Rinse the potatoes and scrape off the skin with the rough side of a sponge. Cut small tubers in half and large ones into quarters.

Place the vegetables in a saucepan, add water and add salt. Bring to a boil and cook for another 15–20 minutes. The potatoes should be easily pierced with a knife or fork. Place it in a colander to drain excess liquid.

In a skillet over medium heat, cook the bacon for about 8 minutes. When crisp, transfer bacon to a paper towel-lined plate.

Lightly fry the finely chopped onion in the fat remaining in the pan. Add vinegar, water, oil, mustard and sugar. Stir, bring the mixture to a boil, remove from heat and season with salt and pepper.

Place slightly cooled potatoes, bacon and chopped onion in a salad bowl. Pour mustard dressing over and stir.

You can cook new potatoes in the oven in 55-60 minutes. This is a simple dish that even novice cooks can handle. The potatoes are not peeled, but only washed thoroughly. The tender baked skin makes the taste irresistible, and it is also a source of fiber that aids digestion.

Small new potatoes, which can be placed whole, are better suited. For uniform baking, it is desirable that the potatoes are approximately the same size.

Ingredients:

• young potatoes – 1 kg;
• vegetable oil – 3 tablespoons;
• garlic - half a head;
• bay leaf – 3 pieces;
• rosemary – 1 sprig (optional);
• salt, ground black pepper - to taste;
• greens - to taste.

Baked new potatoes recipe

1. Rinse the unpeeled potatoes, add water and leave for 10-15 minutes to remove the dirt.

2. Rinse again under running water, cut out the damaged parts.

3. Dry the potatoes on a paper towel and make several punctures in each tuber with a knife.

4. Peel the garlic, cut the cloves into 2-3 parts. If the garlic is old, remove the core.

5. Finely chop the washed, dried rosemary. Break the bay leaf into several pieces.

6. Pour vegetable oil into a deep bowl. Add garlic, pepper, salt, rosemary, bay. Mix.

7. Place the new potatoes in the oil dressing. Stir and leave for 5-10 minutes to soak.

8. Place the potatoes in one layer on a baking sheet (the bottom can be covered with baking parchment).

9. Preheat the oven to 200°C. Bake the potatoes for 30-35 minutes at 180°C until cooked (the largest potatoes should be easily pierced with a fork).

10. Sprinkle the finished dish with herbs and serve hot. Baked new potatoes go well with mayonnaise or sour cream sauce.

Boiled, baked, or even simply fried in butter, young potatoes with thin, almost transparent skin are both tasty and healthy in themselves. Even if you boil it quickly and serve it with butter and dill, it will turn out quite well, and even in combination with meat, vegetables, fish, mushrooms and all kinds of herbs and herbs...

Dishes made from young potatoes are very different: salads, pancakes, soups, potato pancakes, pies, as well as baked, fried, boiled, stewed, stuffed potatoes. You can even make dumplings stuffed with new potatoes. Young potatoes go well with dairy and fermented milk products (milk, sour cream, yogurt, kefir and cheese).

New potato dishes can be prepared with whatever you have in the refrigerator, and that’s the beauty of it. Starting your search for new recipes, take a look at our website - here is just what you need.

New potato salad with onions and radishes

Ingredients:
500 g new potatoes,
1 sweet white onion,
1 small bunch of radishes,
2 tbsp. vegetable oil,
1 tbsp. sweet mustard,
1 tbsp. red wine vinegar,
parsley, salt to taste.

Preparation:
Boil the potatoes in their jackets, cool and cut into slices or strips. Cut the radish into thin slices and chop the parsley. Place all prepared ingredients in a salad bowl and mix. For the dressing, finely chop the onion. Combine mustard with vinegar, add olive oil and mix with chopped onion. Pour this dressing over the salad and mix well. Garnish the finished dish with chopped parsley.

New potato salad with mackerel

Ingredients:
500 g new potatoes,
350 g hot smoked mackerel,
250 g cherry tomatoes,
1 fork green salad,
150 g green pea pods.
For refueling:
6 tbsp. vegetable oil,
1 tbsp. coarse mustard,
2 tbsp. white wine vinegar,
4 sprigs of dill.

Preparation:
Boil the potatoes in their skins until tender, cool and peel. Peel the mackerel from skin and bones and disassemble it into small pieces with your hands. Wash the green pea pods, cut off the ends, cut into small pieces, then put them in boiling water and cook for 1-2 minutes. After this, rinse with cold water and dry. Cut the potatoes and tomatoes in half, tear the salad with your hands. To prepare the dressing, chop the dill and mix it in a small container with olive oil, mustard and vinegar. Place all the prepared ingredients in a salad bowl, pour over the dressing and stir.

New potato soup with dill

Ingredients:
400g potatoes,
1 liter of water,
1 carrot,
1 parsley root,
1 onion,
1 tbsp. butter,
1 egg yolk,
200 g white bread for croutons,
dill, salt and pepper - to taste.

Preparation:
Place carrots, cut into slices, and parsley root into boiling water, bring to a boil and add peeled small new potatoes and finely chopped onions, pre-fried in butter. Bring the soup to readiness over low heat. Add finely chopped dill to the finished soup and remove from heat. Grind the egg yolk with butter, dilute with vegetable broth and pour into the soup, add salt and ground black pepper to taste and mix thoroughly. Make croutons from the bread by toasting them in the oven and place on each plate before serving.

New potato soup

Ingredients:
500 g new potatoes,
2 glasses of milk,
2.5 stacks water,
1.5 tbsp. butter,
1 leek stalk,
salt - to taste.
For refueling:
1 yolk,
⅓ stack. milk.

Preparation:
Chop the leek and fry in butter. Then add sliced ​​potatoes to it. Fill with water, add salt and cook for 25-30 minutes. When the time is up, rub the boiled potatoes and onions through a sieve, pour hot milk into the resulting mass and stir well. Before serving, season the soup with butter and egg yolk mixed with hot boiled milk. Serve croutons separately with the finished dish.

New potatoes “Rumyanaya” with sour cream and herbs

Ingredients:
small young potatoes,
butter, sour cream, herbs, salt - to taste.

Preparation:
Boil the potatoes in their skins until almost done. Drain the water, place the potatoes in a frying pan with heated butter and brown quickly over high heat. Before serving, sprinkle with chopped herbs and sour cream.

Oven-baked potatoes with horseradish and lemon

Ingredients:
750 g small new potatoes,
50 g butter,
2 tbsp. horseradish
2 tbsp. lemon juice,
¼ tsp. ground black pepper,
½ tsp. salt.

Preparation:
Don't peel the potatoes, just wash them thoroughly. Melt the butter, add salt, pepper, horseradish and lemon juice. Then place the potatoes in the pan and mix thoroughly with the oil mixture. Cover the pan with foil and bake the potatoes for 1 hour.

New potatoes baked with cheese

Ingredients:
1 kg of new potatoes,
50 g butter,
100-150 g grated cheese,
ground black pepper, salt to taste.

Preparation:
Take potato tubers of approximately the same size, you can leave the skin, cut the tubers crosswise on one side, without cutting all the way, into thick slices. Grease a baking dish, place the potatoes in it, cut side up, sprinkle them, trying to get into the cuts, with salt, pepper and cheese. Place a piece of butter on top of each tuber and bake in an oven preheated to 180°C until golden brown.

New potatoes in honey mustard sauce

Ingredients:
1 kg potatoes,
1 tsp ready mustard,
1 tsp liquid honey,
juice of ½ lemon,
2 tbsp. vegetable oil,
salt, ground black pepper - to taste.

Preparation:
Peel the new potatoes and cut them into quarters. Prepare the sauce for pouring over the potatoes: mix mustard, honey, lemon juice and add salt to taste. Then pour in the vegetable oil and mix again. Pour the sauce over the potatoes until the potato quarters are covered on all sides. Line a baking tray with baking paper and place the potatoes on it. Bake at 180°C until done.

New potatoes baked with pork

Ingredients:
1 kg of new potatoes,
300 g pork neck,
2-3 cloves of garlic,
100 g butter,
2 onions,
1 sweet pepper,
1 hot pepper,
vegetable oil,
salt, spices, herbs - to taste.

Preparation:
Wash the potatoes thoroughly. Melt the butter, add finely chopped garlic and cook for 2 minutes. Then add the potatoes to the garlic and leave again for 2 minutes so that they are saturated with the aroma of the garlic. Cut the meat into small pieces, rub with salt and spices to taste and fry in vegetable oil, adding onion cut into rings. Place potatoes, meat, and pepper slices in a baking dish. Fill with water, cover with foil and bake in the oven preheated to 180°C for 40-50 minutes. Decorate the finished dish with herbs.

New potatoes with mushrooms, dill and garlic

Ingredients:
1 kg of new potatoes,
300 g champignons,
1 head of garlic,
50 g butter,
vegetable oil, dill, salt, ground black pepper - to taste.

Preparation:
Peel young small potatoes and lightly fry in vegetable oil. Place the fried potatoes in a saucepan, cover with water and simmer over low heat for 20 minutes. Add salt, pepper, chopped garlic and mix well. Cut the thoroughly washed mushrooms into cubes or slices and fry in butter for 25-30 minutes, add salt and pepper. Then place the finished potatoes in a frying pan with mushrooms and heat for 10 minutes. Before serving, add chopped dill to the dish.

New potatoes cooked in pots

Ingredients:
10 new potato tubers,
1 stack low-fat sour cream,
herbs, spices, salt - to taste.

Preparation:
If the potatoes have very thin skins, do not peel them. Cut the potatoes into circles, put them in pots, add pepper, salt, pour in sour cream and simmer until done in an oven preheated to 180°C. Before serving, sprinkle with finely chopped herbs.

Danish caramelized potatoes

Ingredients:
600 g small young potatoes,
25 g butter,
60 g sugar.

Preparation:
Boil the potatoes in salted water for 12-15 minutes, cool and peel. Then put sugar in a large saucepan and pour 3 tbsp. water. Stir the mixture over low heat until it begins to turn into syrup. Then add the potatoes, fry until brown, add butter and, stirring, cook for 10 minutes.

Skewers with meat and new potatoes

Ingredients:
400g new potatoes,
250g turkey or pork breast fillet,
1 red and 1 yellow bell pepper,
2 cloves of garlic,
2 tbsp. dry spices,
3 tbsp. grated cheese
10 tbsp. vegetable oil,
salt, ground black pepper - to taste.

Preparation:
Boil the potatoes in their jackets, peel and cut into circles. To make the marinade, pass the garlic through a press and add to the vegetable oil along with spices and grated cheese, mix well. Cut the meat into cubes, pepper into pieces. Pour the marinade into two bowls: put the potatoes in one, the meat and pepper in the other. Leave for 20 minutes. Preheat the oven to 200°C. Thread potato circles onto some skewers, and meat and pepper onto others, alternating. Place the skewers on a greased baking sheet and place them in the oven for 30 minutes.

Potato pie with nuts

Ingredients:
400 g new potatoes,
1 layer of yeast-free puff pastry,
200 ml cream,
4 eggs,
100g cheese,
100g hazelnuts,
2 cloves of garlic,
2 tbsp. chopped greens,
1 tsp cumin,
salt, ground black pepper - to taste.

Preparation:
Wash the potatoes, peel and boil in salted water with caraway seeds, then cut the tubers in half. Pre-defrost the dough, roll it out lightly and place it in a springform baking dish with a diameter of 26 cm, trim off the excess dough. Melt the butter and brush the dough with it. Place potato halves cut side down on top of the dough, season with salt, pepper and sprinkle with nuts. Beat eggs with cream and herbs, salt and pepper to taste, add chopped garlic and pour this mixture over the potatoes. Sprinkle the pie with cheese and place it in an oven preheated to 180°C for 30-35 minutes.

Dumplings with new potatoes
The dough for such dumplings is prepared as for regular dumplings, but the filling is a separate matter. You can prepare it from young potatoes with mushrooms or, for example, with cheese. Both fillings are simply great for making dumplings. Choose according to your taste.

Potato and mushroom filling
Boil young potatoes in their skins, cool, peel and grate on a coarse grater. Cut the champignons into small cubes and fry along with the onion in vegetable oil, adding a little butter to it. Do not cover the mixture with a lid to allow the liquid to evaporate. Then combine the potatoes and mushroom mixture together and add salt and pepper to taste.

Potato and cheese filling
With potatoes, perform the same actions as in the first option. Chop the onion and sauté in butter. Then combine the potatoes with onions and add hard cheese cut into small cubes (you can grate the cheese on a coarse grater) to the resulting mass, mix well. Salt and pepper the filling to taste. Serve the dumplings with lard fried with onions.

New potato casserole with fish, dill and thyme

Ingredients:
6-8 new potato tubers,
300-350 g cod fillet,
1 small bunch of dill,
1 small bunch of thyme
3 tbsp. ground crackers,
olive oil,
ground white pepper, salt to taste.

Preparation:
Chop the dill and remove the leaves from the thyme sprigs. Cut the potatoes into thin slices, add salt, add thyme leaves, chopped dill, add 2 tbsp. l. vegetable oil and stir. Rub the fish fillet with pepper, place in a mold, place potato slices on top, level, sprinkle with breadcrumbs, place in the oven and bake for 30 minutes at 180°C.

New potato pancakes with herbs

Ingredients:
4-5 large potatoes,
½ cup kefir,
½ cup flour,
1 egg,
any greens, salt to taste,
a little soda.

Preparation:
Beat the egg with salt, add kefir, flour, soda and mix. Grate the potatoes on a fine grater and combine with the dough. Add finely chopped greens to it and bake in vegetable oil.

Tender young potatoes are a seasonal product, so hurry up to prepare a variety of dishes from young potatoes and enjoy their amazing taste.

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

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;
• 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:

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.

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

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

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.

Preparation:

1. Peel the thin skins of the potatoes, cut them as desired and soak them in cold water for 10 minutes.
2. At this time, prepare sour cream sauce: add flour, salt, pepper and minced garlic to the sour cream.
3. Place the potato slices on a greased baking sheet, pour sour cream sauce on top and sprinkle with coarsely grated cheese.
4. Bake for about 30–40 minutes in an oven preheated to 180°C.
5. The video recipe offers another option for preparing new potatoes with sour cream.

Recipe for young potatoes with onions

Any potato is good with fried onions, and young potatoes in this tandem acquire an unusual piquancy and even greater appetizing.

• 1 kg of potato tubers;
• 1–2 large onions;
• 3–4 tbsp. vegetable oil;
• 1 small head of young garlic;
• salt.

Preparation:

1. Boil small peeled potatoes whole for 20–25 minutes in salted water.
2. Cut the onions into half rings, young garlic without skin into thin slices, chop the greens finely.
3. Fry the onion in vegetable oil until golden brown. Add garlic, stir and immediately turn off heat.
4. Drain the boiled potatoes. Add the fried onions directly to the pan and move them around, or when serving, place them on top of a mound of potatoes. Whichever you like best. Sprinkle generously with herbs on top.

The use of any materials posted on the site is permitted by providing a direct link (for online publications - hyperlinks) to the direct address of the material on the Site. A link (hyperlink) is required regardless of the full or partial use of materials from the site http://http://site

Ecology of consumption. The time is approaching when young potatoes will be on every table, reminding us of the taste familiar from childhood. For those times when you want

The time is approaching when young potatoes will be on every table, reminding us of the taste familiar from childhood. For those occasions when you want to not only boil potatoes, but also come up with something more original, we have prepared four tempting recipes for you.

Baked new potatoes

What we need:

• 1 kg new potatoes
• 5 cloves garlic
• small sprig of rosemary
• bunch of dill
• 100 g butter
• black pepper

1. Wash the new potatoes with a brush. Cut the tubers in half, place in a pan of boiling salted water and cook until half cooked, about 10 minutes. Drain and dry the potatoes.
2. Preheat the oven to 180 degrees. Place the potatoes in a baking dish. Crush the garlic with a knife and add to the potatoes. Season with salt and pepper. Cut the butter into small pieces and spread on top of the potatoes, add rosemary.
3. Place the pan in the oven and bake for 40 minutes until golden brown. While baking, gently stir the potatoes 2-3 times. Place the finished potatoes on a plate and sprinkle with dill before serving.

New potatoes with suluguni

What we need:

• 1 kg medium-sized new potatoes
• 3–5 cloves of garlic
• 2 tbsp. l. butter
• 200 g suluguni
• fresh herbs for serving

How to cook new potatoes:

1. Wash the potatoes thoroughly with a brush, place in boiling water and cook for 15 minutes. Drain the water and dry the potatoes.
2. Crush, peel and finely chop the garlic. Melt the butter in a frying pan, add the garlic, and after 20 seconds remove from the heat.
3. Place the potatoes in a baking dish, pour oil and garlic over them. Cover with suluguni, cut into 1.5 centimeter thick slices. Place the pan in an oven preheated to 200 degrees under the grill. Bake until cheese is melted and browned. Serve immediately with fresh herbs.

Warm potato and cherry tomato salad

What we need:

• 750 g small, preferably new potatoes
• 250 g cherry tomatoes
• handful of olives
• 1–2 anchovies
• 2 cloves garlic
• 3 tbsp. l. olive oil
• 2 tbsp. l. balsamic vinegar
• salt, freshly ground black pepper

How to cook new potatoes:

1. Place potatoes in boiling salted water and cook until tender, 15–20 minutes. Remove from heat, drain and dry slightly. Cut each potato into two or three pieces. Cut cherry tomatoes in half. Peel the garlic and chop finely.
2. Heat olive oil in a large frying pan. Add the potatoes, anchovies and olives and cook, stirring frequently, for 5 minutes. When the potatoes are browned, add garlic and tomatoes to the pan, pour in balsamic vinegar, pepper and salt if necessary. Cook for 2 minutes and remove pan from heat. Transfer the salad to a platter and serve warm.

Salad of young vegetables and eggs

What we need:

• 300 g radish
• 2 medium new potatoes
• 2 medium cucumbers (can also be tomatoes)
• 1 medium young carrot
• 2 eggs
• 1 bunch of green salad
• 5 stalks green onions
• 5 sprigs of dill
• 4 tbsp. l. homemade mayonnaise
• 1 tbsp. l. lemon juice
• 1 tsp. Sahara
• black pepper

How to cook new potatoes:

1. Wash the potatoes with a brush and boil them in their skins until tender. Cool and peel if desired. Cut into circles. Place the eggs in a saucepan, cover with cold water and bring to a boil. Turn off the heat, cover the saucepan with a lid and leave for 10 minutes. Peel the eggs and cool. Cut into circles.
2. Peel the carrots. Cut the radishes, carrots and cucumbers into very thin slices. Thinly slice the green onions and dill. Tear the green salad into pieces and place in a salad bowl, add green onions and dill and mix. Arrange vegetables around. Mix lemon juice with sugar, salt and pepper in a bowl. Add mayonnaise and stir. Pour the dressing over the salad and garnish with egg slices.

Homemade cold soup with new potatoes on skewers.

Ingredients:

• 4-5 medium-sized tubers of boiled and peeled beets (as a rule, I boil and cool them in advance or buy them ready-made);
• 5 small peeled cucumbers;
• 4 hard-boiled chicken eggs;
• 2 dense bunches of onions and about the same amount of dill;
• 2 liters of medium-fat kefir (depending on the manufacturer, so I don’t indicate the exact percentage. The main thing is that the kefir is not too sour);
• bottled chilled water;
• small-sized young potatoes (at the rate of 5-6 pieces per mouth);
• olive oil;
• paprika;
• turmeric;
• a sprig of fresh rosemary;
• Salt and sugar.

The oven is heated to 200 degrees. Place well-washed (unpeeled!) potatoes into a heat-resistant container. Sprinkle with paprika, turmeric, salt and olive oil. Mix thoroughly with your hands. Before placing the potatoes in the oven, be sure to place a sprig of rosemary on top. Aromatherapy is provided to all household members. A lid is required.

Well, we have half an hour for the main course.

Place a grater in a fairly large saucepan and quickly grate the beets and cucumbers. Cut the egg into large strips and the green onions and dill as finely as possible. That's basically all. All that remains is to add kefir and stir - you should get a thick stew. Based on our own idea of ​​soups, we add cold water from a bottle: in my case it’s a glass, no more. Add salt and be sure to add a teaspoon (sometimes two) of sugar. Do you feel the aroma? And who could have imagined that beets could smell so fragrant?

As for vinegar or lemon juice, which supposedly must be added to the refrigerator, I strongly recommend not to do this. Stomach acid has never done anyone any good. Moreover, this will not affect the taste of the dish in any way.

Leave the soup in the refrigerator for a couple of minutes.

We take the potatoes out of the oven, which by this time have become surprisingly soft, and thread them onto long wooden skewers. I guarantee that children will be delighted with this presentation. However, like everyone else.

Minimum calories, obvious benefits for the body and only half an hour of time spent. published