How to cook potatoes: detailed instructions

Potatoes are one of the oldest products on earth. It began to grow in the Andes for 8 thousand years BC. Potato came to Europe only in the 16th century and quickly gained popularity. Potato tubers are very nutritious, quickly saturate, contain B, C, H, PP vitamins, folic acid and almost all minerals: calcium, magnesium, potassium, selenium, zinc, iron and others. Today, hundreds of different dishes from around the world are prepared from potatoes .

Often adherents of a healthy diet avoid potatoes due to their high glycemic index. However, nutritionists consider that is unreasonable. In fact, potatoes cannot be recovered.

The easiest dish to cook is boiled potatoes. To make it fragrant and tender, you need to know how to cook it correctly.

How to cook potatoes: detailed instructions

Photo: shutterstock. com

Most often, potatoes are sold with the rest of the earth on the peel. To completely clean the dirt, use a hard brush. Even if you buy washed potatoes, you still need to wash it again.

This can be done with a knife or a peeler (the second option is more convenient).

Do not forget to cut off all damaged areas and remove the “eyes” - small round seals on the surface. Do not keep peeled tubers in the air, they darken from this. If you are not going to cook immediately, put the tubers in water.

If the tubers are small, you can cook them whole. Large potatoes are best cut into pieces, so they cook faster.

Put the potatoes in a pot of sufficient size and pour water - cold or hot. Turn on the fire. When the water boils, turn down the heat.

Before removing the potatoes, pierce them with a knife. If the knife comes in and goes out easily, the potatoes gottoes.

Drain the water so that the tubers are not softened.

How to cook potatoes: detailed instructions

Photo: shutterstock. com

The potato peel is edible, it contains vitamins A, B1, B3, B6, proteins, fiber, potassium, iron and other useful trace elements. Jacket potatoes are cooked in the same way as peeled potatoes. You just need to pay more attention to washing the peel.

445 calories

How to cook potatoes: detailed instructionsHow to cook potatoes: detailed instructions

Salmon, potato cream with spinach, dried tomatoes and poached egg.

How to cook potatoes: detailed instructions

COOKING TIME:

25 minutes

NUMBER OF PORTS:

1 serving

Ingredients

Pepper (ground black)

to taste

Tomatoes (dried cherry)

30 g

Process preparations

  1. To prepare spinach parmantier, mix mashed potatoes, chicken stock, cream, spinach paste. Warm up, add salt and pepper to taste. Take 150 g.
  2. To prepare beetroot sauce, mix sour cream, baked beets, mustard, vegetable oil, salt and pepper and beat in a blender until smooth.

    You need to take 20 g of sauce.

  3. In a large deep plate, place the hot spinach parmantier from the top, put 3 rolls of pickled salmon, two halves of the cut poached egg, garnish with beet sauce, dried tomatoes, spinach and radish. Bon appetit!

210 calories

How to cook potatoes: detailed instructionsHow to cook potatoes: detailed instructions

Potato fritters with green chutney

Tired of pancakes? Cook these fancy potato pancakes with Indian chutney sauce!

How to cook potatoes: detailed instructions

COOKING TIME:

45 minutes

NUMBER OF PORTS:

3 servings

Ingredients

Oil (olive )

1-2 tbsp. l

Peas (fresh or frozen)

2/3 cup

Cardamom (milled )

1/3 tsp

Pepper (ground black)

to taste

Preparation process

  1. Wash and peel the potatoes, boil them for 15-20 minutes.
  2. While cooking potatoes, make chutney: mix cilantro, garlic, lime juice, syrup, salt, pepper and a little water in a blender.

  3. Transfer the boiled potatoes to a large bowl, add oil, curry, cardamom, salt, pepper and mix to a puree state.
  4. Add the mashed peas and mix again.
  5. Preheat the pan. Make small pancakes from mashed potatoes and fry in a pan for several minutes.
  6. Serve hot with a generous portion of chutney.

190 calories

How to cook potatoes: detailed instructionsHow to cook potatoes: detailed instructions

Vegetable potato casserole

Rich vegetarian lunch with potatoes, lentils, corn and celery .

How to cook potatoes: detailed instructions

COOKING TIME :

80 minutes

NUMBER OF PORTS:

6 servings

Ingredients

Milk (Vegetable)

1/2 cup

Oil (olive )

2 tbsp. l

Cooking process

  1. In a saucepan, bring the potatoes to a boil, reduce heat and simmer more 25-30 minutes.
  2. In another saucepan, boil the lentils for 15-20 minutes.
  3. Once the potatoes and lentils are ready, heat the olive oil in a pan and fry the onion in it for 5-6 minutes, until it is soft.

  4. Add chopped carrots, celery, garlic, chili and corn. Cook until vegetables are tender.
  5. Mix the prepared vegetables with lentils.
  6. Drain the potato and mix it with a blender with olive oil and vegetable milk.
  7. Put the vegetable mixture in the baking dish, lay the mashed potatoes on top of it.

    Bake in the oven for 30 minutes.

  8. Sprinkle the prepared casserole with chopped parsley. Serve hot.

220 calories

How to cook potatoes: detailed instructionsHow to cook potatoes: detailed instructions

Vegetable salad with potatoes

Salad of vegetables and freshly boiled potatoes, seasoned with light nut the sauce.

How to cook potatoes: detailed instructions

COOKING TIME :

40 minutes

NUMBER OF PORTS:

6 servings

Ingredients

Bell pepper (red)

100 g

Oil (olive )

1 tbsp.

l

Cooking process

  1. Boil the potatoes for 30-40 minutes.
  2. While boiling the potatoes, beat in a blender until the sauce is homogeneous, pre-soaked in cashews with water, olive oil, mustard, garlic, salt and pepper.
  3. Chop the celery, red onion and pepper finely. Put the vegetables in a deep bowl, add the boiled potatoes, season with the sauce and mix well. Done!

210 calories

How to cook potatoes: detailed instructionsHow to cook potatoes: detailed instructions

Potato croquettes with mushrooms

Potato balls with mushrooms, crispy breading .

Serve with vegetable salad.

How to cook potatoes: detailed instructions

COOKING TIME :

50 minutes

NUMBER OF PORTS:

3 servings

Ingredients

Rusks ( breading )

100 g

Oil (olive )

3 tbsp. l

Cooking process

  1. Boil the potatoes in their skins, remove the skin and knead it with a crush.
  2. Finely chop the mushrooms, onions and carrots. Sauté with thyme in olive oil until golden brown.

  3. Dampen your hands in water, form a small cake from mashed potatoes. Put a little mushroom filling in the center of the tortilla, and cover the second with the same tortilla on top.
  4. Carefully blind the ball. Repeat with the rest of the potatoes and toppings.
  5. Roll the balls in breading, put on a baking sheet and bake in the oven for 20 minutes at a temperature of 200 degrees.

    Bon appetit!

170 calories

How to cook potatoes: detailed instructionsHow to cook potatoes: detailed instructions

In this version of mashed potatoes there is no cow's milk, no heavy cream, no butter. But the creamy taste he still retains - thanks to almond milk and a small amount of olive oil.

How to cook potatoes: detailed instructions

COOKING TIME :

20 minutes

NUMBER OF PORTS:

4 servings

Ingredients

Almond milk

1/2 cup

Pepper (ground black)

pinch

Cooking process

  1. Boil the potatoes until cooked - they should become soft. Drain the water.
  2. Using a crush, knead the potatoes, pour in the almond milk and olive oil.

  3. Pepper and mix with a blender until a uniform texture is obtained. Done!
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