Most adults and children adore it. However, traditional dishes made from it are already quite boring, and housewives are surfing the Internet in search of new culinary recipes. Boiled potatoes are delicious fried, with butter and garlic; pickles, eggs and herbs go well with them. All that remains is to choose the recipe you like.

Delicious potato recipes

Potatoes are a healthy and tasty product from which salads, side dishes, casseroles and many other dishes are made. Most housewives sooner or later think about what can be made from boiled potatoes. There are many interesting and simple recipes that will help surprise your loved ones.

Recipe No. 1

To prepare a delicious dinner in the shortest possible time, you can use the recipe for boiled potatoes with stew. For it you will need:

• 1 can of stew;
• 4 potatoes;
• 2 tablespoons of tomato paste;
• 1 carrot;
• 1 onion;
• vegetable oil;
• greenery;
• salt pepper.

Prepare boiled potatoes as follows:

1. Peel the tubers and cut them into medium pieces.
2. Next, boil the potatoes in salted water until tender.
3. Cut the onion into cubes.
4. Rubbing carrots.
5. Fry the onions and carrots in a frying pan with vegetable oil.
6. Add tomato paste to the vegetables, mix and cook for another 1-2 minutes.
7. The meat is taken out of the jar and pounded with a fork. Add to the pan and simmer for 5 minutes.
8. Then the meat pieces and frying are sent to the pan with potatoes. Cook all ingredients over low heat for about 5 minutes.
9. The dish is salted, peppered, sprinkled with herbs and served.

This boiled potato recipe is suitable for cooking in a slow cooker. To do this, select the “Stew” mode, and after finishing cooking, set the “Heating” function for 30 minutes.

Recipe No. 2

Ordinary boiled potatoes, the benefits and harms of which have long been studied, can be diversified with the help of greens. To prepare it, you will need the following ingredients:

• 5-6 tubers;
• garlic;
• dill, parsley;
• 10 g butter;
• salt, spices.

Preparing the dish is very simple:

1. The tubers are cleaned, cut into middle parts and placed in boiling water. The cooking time for potatoes is 15-20 minutes.
2. The water is drained and butter is placed in the pan.
3. The washed dill is chopped and added to the potatoes.
4. Squeeze out 2 garlic cloves, add salt and pepper.
5. Cover the pan with a lid and shake several times so that the oil and garlic are evenly distributed among the pieces.
6. Place the potatoes with dill on a dish and serve hot.

Potatoes with a pleasant creamy taste are suitable as a main dish and as a side dish for meat or fish. For this recipe, it is better to choose a red variety of vegetable with the least starch content. Meat and fish dishes, fresh vegetables and pickles go well with boiled potatoes and herbs.

Recipe No. 3

There are many variations of salads with boiled potatoes. For their preparation, both young and ordinary tubers are used. The main thing is not to overcook them. Potatoes are served as an independent dish or used as a snack. To prepare a hearty and quick meal you will need the following ingredients:

• 600 g potatoes;
• 4 eggs;
• green onions;
• parsley dill;
• salt pepper;
• 30 g mustard;
• 10 ml vinegar;
• 200 g mayonnaise.

Preparation:

1. The potatoes are boiled in their skins until tender, cooled and peeled.
2. The eggs are hard-boiled and peeled.
3. Mix mayonnaise, mustard, vinegar, pepper and salt.
4. Eggs and potatoes are cut into cubes and mixed with the sauce.

The salad is placed in the refrigerator for several hours, and before serving, it is sprinkled with herbs and green onions.

Fry boiled potatoes

Boiled and fried potatoes are perfect as a Lenten dish. It goes well with any cutlets and vegetables. The meaning of this recipe is that boiled potatoes are fried with garlic, onions, herbs and other products.

Recipe No. 1

For fried boiled potatoes with garlic and herbs you will need:

• 4 tubers;
• 30 g butter;
• 3 garlic cloves;
• greenery;
• salt;
• vegetable oil.

Cooking process:

1. The potatoes are peeled and the eyes are removed.
2. It is boiled in salted water, first cut into medium-sized cubes.
3. After 5-7 minutes, place the vegetable in a colander to drain the water.
4. Pour vegetable oil into the frying pan and add a piece of butter.
5. Fry the boiled potatoes until fully cooked, stirring occasionally. Add chopped garlic 2-3 minutes before the end.
6. The potatoes are transferred to a separate dish, salted and sprinkled with herbs.

Chicken Kiev goes great with fried boiled potatoes.

Recipe No. 2

Another version of the potato dish involves frying the vegetable along with onions and carrots. The following products are taken for it:

• 6-7 potatoes;
• 1 onion head;
• 1 carrot;
• vegetable oil;
• salt.

The preparation is as follows:

1. Potatoes are boiled in their skins until half cooked and peeled.
2. Onions and carrots are washed and peeled.
3. Grate carrots.
4. Chop the onion into small cubes.
5. The potatoes are cut into bars and fried in a frying pan with vegetable oil for 3-5 minutes. During the process, you need to periodically stir the vegetable.
6. Then add carrots, and after another minute - onions.
7. Fry food until completely cooked. At the end, salt and mix.

You can use your favorite spices for the recipe. The potatoes won't get a crispy crust, but that doesn't make the dish any less tasty.

Recipe No. 3

For those who watch their figure and avoid fried foods, recipes for dishes made from boiled potatoes are more suitable. They are prepared without mayonnaise. A salad with boiled potatoes and pickles is quite popular. To prepare it you need the following ingredients:

• 3 potato tubers;
• 1 onion;
• 3-4 pickled cucumbers;
• greenery;
• vegetable oil to taste;
• salt pepper.

Recipe with boiled potatoes:

1. The potatoes are boiled in their skins, cut into medium pieces - slightly larger than for Olivier salad.
2. The onion is cut into quarter rings.
3. Pickled cucumbers are chopped into strips.
4. Combine all the products in a salad bowl, salt, pepper and add a little vegetable oil.

The salad can be varied by adding black olives, Korean carrots or mushrooms.

How many potatoes can you eat per day?

Potatoes have long been known for their beneficial composition. This product has a beneficial effect on blood vessels and digestion. It includes:

• phosphorus;
• strong;
• chromium;
• copper;
• zinc;
• vitamins B, C, A, E, PP.
• amino acids.

Boiled potatoes also have benefits. It restores the elasticity of joints and cleanses the blood of harmful cholesterol. It is used after abdominal operations and to break fast.

For medicinal purposes, only young potatoes are eaten. To preserve its beneficial qualities, the product is immersed in already boiling water. For this purpose, use only enamel dishes. There are other cooking rules that will preserve the greatest amount of vitamins:

• Do not leave peeled tubers in water for a long time;
• It is better to eat boiled potatoes immediately after cooking, without leaving them for the next day;
• It is undesirable to allow the product to darken.

The harm of boiled potatoes is due to the high content of starch, which should not be consumed if you have urolithiasis or flatulence. If you eat a lot of potatoes, you can earn not only excess weight, but also bloating. Therefore, you should not get carried away with this dish. One serving of mashed potatoes or jacket potatoes in the amount of 200 g is enough.

Many girls are interested in whether they can eat potatoes on a diet and how many calories they contain. This vegetable is not considered a high-calorie product. 100 g contains only 77 kcal. Most of them contain carbohydrates (16 g); there is little protein in the product - only 2 g. Therefore, potatoes are not very suitable as an ingredient for a diet menu. It is replaced with other products containing more protein.

There is an opinion that potatoes make you fat. This happens for the following reasons:

1. Eating fried (including French fries) significantly increases the calorie content of the dish.
2. Fat accumulation occurs due to excess carbohydrates when a person consumes large quantities of potatoes.

In order not to gain weight, you need to eat potatoes correctly. You should not eat more than 90 g of carbohydrates in one meal.

For the recipe you will need:
- potatoes (non-cooked) - 1 kg
- butter - 1 tbsp.
- olive oil - 1 tbsp.
- salt, pepper - to taste
- tomato paste - 2 tbsp.
- cauliflower - 600g
- Camembert cheese - 400g.

Wash the potatoes, boil them in their skins and peel them. Heat butter and olive oil in a large Teflon frying pan.
Add potatoes, salt and pepper. Cover with a lid and fry over low heat until golden brown. Turn over and fry on the other side.
Brush the potatoes with tomato paste. Cover and simmer for 5-7 minutes, then turn over. Peel, wash and divide the cauliflower into inflorescences. Place in salted water, cover and boil until half cooked.
Stir in potatoes. Cut the cheese into slices and place on top. Cover and heat until cheese is melted. Divide into plates and serve.

2. Potatoes baked with cheese

- potatoes - 8 pcs.
- butter - 2 tbsp. l.
- grated cheese - 4 tbsp.
- pepper, salt - to taste.

Peel the potatoes, wash them and make several slits so that the slices stay together. To do this, place each potato on a spoon and cut it to the edge of the spoon every 3-5mm. Grease the mold with oil and put the potatoes there, salt and pepper, put a piece of butter on each potato and sprinkle with cheese and bake in a well-heated oven. Baked, golden brown potatoes served with meat or fried fish.

3. French mashed potatoes

For the recipe you will need:
- potatoes - 1 kg
- butter - 1 tbsp.
- ham - 100 g
- sweet pepper - 2-3 pods
- ground black pepper, milk, salt, parsley - to taste

Peel the potatoes, boil them, mash them hot with hot milk. Then add butter, salt and mix well. Mix with diced ham, pepper, chopped parsley.

4. Baked potato with shrimp

For the recipe you will need:
- potatoes - 6 pcs.
- cream (20%) - 200g
- cream (for puree) - 70g
- garlic - 2 cloves
- butter - 3.5 tbsp.
- shrimp (peeled raw) - 12 pcs.
- salt, white pepper - to taste.

This potato-led appetizer is so simple and delicious at the same time: shrimp are boiled with garlic in cream, and you get the most delicate sauce that goes perfectly with the potatoes.
Preheat the oven to 200C. Prick the potatoes several times with a fork and bake on a rack in the oven for about 40 minutes.
Meanwhile, in a small bowl, mix 12-20% fat cream with chopped garlic, adding salt and white pepper. Let stand for at least 15 minutes.
Increase oven temperature to 220C. When the baked potato is cool enough to handle, cut it in half. Then scoop out the pulp with a teaspoon, leaving a thin wall around the skin. Make a puree from the pulp by mashing it with a spoon or fork with 2.5 tablespoons of butter and warm cream. Add salt and white pepper to taste.
Brush the outside of 12 potato halves with the remaining butter. Place potato shells on a baking sheet. Bake in the top of the oven for 3 minutes, or until the skin is lightly browned. Fill the potato halves with mash and continue baking for another 10 minutes until the tops are browned.
In a medium saucepan, heat the cream and garlic. Cut the shrimp into two pieces lengthwise. Add them to boiling cream and cook at high temperature. Stir and after 3 minutes they will turn pink and begin to curl. Use a slotted spoon to remove them onto a plate. Remove the cream from the heat and after 2 minutes return the shrimp to the sauce.
Place 2 baked potato halves on each plate. Take the shrimp, insert it into the potatoes, pour cream on it and serve immediately.

5. Baked potatoes with crispy bacon and cream cheese

For the recipe you will need:

- olive oil - 1 tbsp.
- sea salt - to taste

For minced meat:
- bacon (smoked) - 250g
- cream cheese - 250g
- green onions - 6 feathers.

Preheat grill to high. Grill smoked bacon until crispy. Cut into small pieces. Mix cream cheese with 6 finely chopped green onions, half the bacon, and season.
Cut the potatoes with a cross and fill with filling. Place under the grill for 2-3 minutes and then sprinkle with the remaining bacon.

6. Potatoes in beer

For the recipe you will need:
- potatoes - 1kg
- beer - 1 glass
- cold boiled water - 1 glass
- lean loin - 50g
- flour - 20g
- salt - 1 tsp.
- ground black and red pepper - to taste
- cumin, cinnamon - to taste.

Cut the peeled raw potatoes into 1 cm cubes. Mix equal parts of beer and water, add salt, bring to a boil and cook the potatoes in this liquid for about 10 minutes. Then drain the potatoes in a colander. Pour the broth into a bowl. Cut the loin into small pieces and simmer. Add, stirring, sauté, then gradually pour in, stirring, the potato broth until a homogeneous, viscous, but not too thick sauce is formed. Season the sauce with salt, pepper, cumin and cinnamon. Place the potatoes in a saucepan with the sauce and let stand for 5 minutes. Serve with cold boiled meat, cut into slices.

7. Baked potatoes with mushroom stew

For the recipe you will need:

- onion (red) - 1 pc.
- dry red wine - 6 tbsp.
- tomatoes - 400g
- tomato paste - 1 tbsp.
- mushrooms - 450g
- greens - 1 bunch
- sunflower oil
- salt - to taste.

Wash the potatoes, dry them, rub them with sunflower oil and salt so that the crust is crispy, bake in the oven at 200C.

Stew. Fry the onion for 1 tbsp. l. sunflower oil for 8 minutes until golden brown, add wine or vegetable broth, tomatoes, tomato paste, chopped mushrooms. Bring to a boil and reduce heat. Simmer covered for 15 minutes. Remove the lid and leave to simmer for another 5 minutes. Add fresh herbs. You can decorate with sour cream.

8. Stuffed baked potatoes

For the recipe you will need:
- potatoes - 300g
- butter - 20g
- cheese - 30g
- egg (yolk) - 1 pc.
- sour cream - 30g
- salt, pepper - to taste.

Peel the tubers, rub with salt, put in a frying pan and bake in the oven. Cut off the tops of the potatoes, scoop out most of the pulp and puree. Add butter, grated cheese, raw yolks, sour cream, salt and pepper, and mix the mixture. Fill the potatoes with the resulting minced meat, sprinkle them with oil, sprinkle with grated cheese and bake in the oven.

9. New potatoes with parsley, mint and onions

For the recipe you will need:

- parsley (chopped fresh) - 1 tbsp.
- mint (cut fresh, plus a whole sprig) 2 tbsp.
- chives (fresh chopped) - 1 tbsp.
- butter - 40g
- sea salt, black pepper (ground) - to taste.

Wash but do not peel the potatoes, as the skins contain many vitamins. Place large potatoes on the bottom of the pan, small ones on top. Pour boiling water, salt and add a sprig of mint. Cover tightly and cook for 20 minutes. To check if the potatoes are ready, stick a stick into them - the potatoes should be soft, but not fall apart. Potatoes can also be steamed.
Meanwhile, mix the oil with herbs and black pepper. Drain the potatoes, add oil, cover the pan and shake a little so that all the potatoes are coated with the herb oil. Remove the lid and place on plates, enjoying their delicious aroma.

10. Potatoes stewed in a pot

- potatoes - 10 pcs.
- sour cream (or cream) - 1 cup
- salt, spices, dill - to taste

Peel the potatoes, cut into slices, put in a clay pot, add spices, pour sour cream, close the lid. Place in the oven and simmer until done. Sprinkle the finished potatoes with herbs and serve with a salad of fresh vegetables.

11. Potato donuts

For the recipe you will need:
- potatoes - 10-12 pcs.
- vegetable oil - 2 tbsp. l.
- flour - 4-5 tbsp. l.
- egg - 1 pc.
- sour cream, salt - to taste

Boil the potatoes in their skins, peel, mince, then add salt, egg, flour and mix until smooth. Roll out the prepared mass to a thickness of 2 cm. Cut the resulting layer of dough into diamonds (or any other shapes) and fry. Pour the finished donuts with butter or sour cream.

12. Potatoes with olive oil and parsley

For the recipe you will need:
- potatoes - 900g
- olive oil - 5 tbsp.
- parsley - 20g

Peel the potatoes and cut into equal pieces. Boil the potatoes in boiling salted water for 20 minutes or until tender.
Drain, return to the pan and dry over very low heat. Make a puree by adding olive oil; mash until the puree is smooth.
Finely chop the parsley and add to the puree. Season to taste with salt and ground black pepper.

13. Potato straws with meat

For the recipe you will need:
- potatoes - 8 pcs.
- meat - 200 g
- onions - 1 pc.
- flour - 1 tsp.
- grated cheese - 1 tbsp. l.
- vegetable oil - 2 tbsp. l.
- breadcrumbs - 1 tbsp. l.
- broth - 2 tbsp.
- salt - to taste

Chop raw potatoes into strips, mix with boiled meat minced through a meat grinder and fried onions. Place the resulting mass in a greased frying pan, level it, sprinkle with flour, pour over the broth, and top with breadcrumbs and grated cheese. Bake for about 20 minutes. In a well-heated oven. Serve with melted butter.

14. Potato balls with caraway seeds

For the recipe you will need:
- potatoes (boiled) - 300g
- cottage cheese or homemade cheese - 150g
- egg - 2 pcs.
- cumin (dried) - 1 tsp.
- breadcrumbs - 1-2 tbsp.
- rye flour - 1-2 tbsp. l.
- oil (for frying).

Boil the potatoes in their jackets and pass them through a meat grinder with the cottage cheese. Combine one egg with the resulting mass and caraway seeds.
Form balls and roll them in rye flour. Lightly beat the remaining egg, dip the balls into it, then roll them in breadcrumbs and quickly fry in oil. Dry on a paper towel. Serve as an appetizer or side dish.

15. Potatoes stuffed with herring

For the recipe you will need:
- potatoes - 12 pcs.
- ghee - 2 tbsp.
- sour cream - 2-3 tbsp.
- salt - to taste

For minced meat:
- herring - 1 pc.
- onion - 1 pc.
- sour cream - 1 tbsp.
- egg - 1 pc.
- pepper - to taste.

Boil large, equal-sized potatoes in their skins until half cooked, peel them, cut off the tops, and remove the cores.
Pass the core, together with the herring fillet, through a meat grinder. Add finely chopped onion, pepper, raw egg, and a little sour cream. Mix everything, beat.
Fill the potatoes with the resulting minced meat, place in a deep baking tray, greased, pour in sour cream, and bake in the oven.

16. Potatoes baked with mushrooms, Polish style

For the recipe you will need:
- potatoes - 1 kg
- mushrooms (fresh) - 750 g
- fat - 2 tbsp. l.
- sour cream - 1 glass
- egg - 1 pc.
- onions - 1-2 pcs.
- salt, ground black pepper, dill - to taste

Peel, rinse and chop the mushrooms. Cut the onion into rings, fry in fat, add mushrooms, season with salt and pepper, add a little water and simmer covered for several minutes.
Peel the potatoes, rinse, place in boiling salted water and cook for 10 minutes with the addition of a sprig of dill. Dry the hot potatoes slightly, place a layer of potatoes in a greased roasting pan, then mushrooms, potatoes again, pour over sour cream mixed with egg, add salt and pepper. Place in the oven for 20 - 30 minutes. Serve with salad and tomatoes.

17. Potatoes with mushrooms

For the recipe you will need:
- potatoes - 10
- onions - 2 pcs.
- dried mushrooms - 400g
- Altero Gold vegetable oil - 4 tbsp. l.
- salt.

Wash the mushrooms, add cold water and soak for 2-2.5 hours. Boil in a little water and chop finely.
Boil the potatoes in their skins until tender, peel and cut into slices.
Peel and chop the onion.
Heat oil in a frying pan, sauté onions in it, add mushrooms and potatoes, fry until golden brown.

18. Boiled potatoes with butter and garlic

For the recipe you will need:
- potatoes - 6-7 pcs.
- vegetable oil - 2 tbsp.
- garlic - 2-3 cloves
- salt - to taste

Boil the peeled potatoes, drain the water, dry them, season with oil, sprinkle with finely chopped garlic, cover with a lid for 1-2 minutes and serve immediately.

19. Green mashed potatoes with parsley

For the recipe you will need:
- parsley (greens) - 50g
- potatoes (new) - 900g
- milk - 150 ml
- salt, black pepper (ground) - to taste.

The puree is a delightful color and also has a delicious taste, as the parsley goes well with the potatoes. This puree is especially good with fish dishes, but is also delicious with ham and gammon.
Peel the potatoes and cut them into equal pieces. Place the potatoes in a steamer, then pour boiling water from the kettle into the pan. Place the steamer on the pan, add salt and cook for 20-25 minutes until completely soft; if the potatoes are undercooked, the mashed potatoes will be lumpy.
While the potatoes are cooking, put the parsley, along with the sprigs, in a small saucepan, add the milk and slowly bring to a boil, simmer for 5 minutes until the parsley wilts and becomes soft. Then put everything in a blender or food processor and blend until the milk turns bright green - 2-3 minutes. Drain through a sieve to remove any parsley sprigs and return to the pan.
When the potatoes are ready, drain them and return them to the hot pan, cover with a towel for 4 minutes to absorb the steam. At low speed, break the potatoes with a mixer, then increase the speed and beat into a soft, fluffy puree, adding green milk and salt and pepper. Season to taste.

20. Baked potatoes with cheese

For the recipe you will need:
- potatoes (large) - 4 pcs.
- curd cheese (with herbs) - 200g
- Roquefort cheese - 100g
- boiled lean ham or ham (optional) - 100g
- egg (yolk) - 1 pc.
- cumin - 1 tsp.
- salt, black pepper (ground) - to taste.

Wash the potatoes and boil them in their skins in a small amount of water for about 25 minutes.
Place the cream cheese and Roquefort cheese in a bowl and beat with a hand mixer. Finely chop the ham and add it to the cheese along with the yolk and caraway seeds. Salt and pepper. Cool the potatoes slightly and cut them in half lengthwise. Remove the middle from the potato halves with a teaspoon, mash with a fork, mix with the cheese mixture and fill the potatoes with it.
Bake for about 15 minutes at 220° in a preheated oven.

21. Country-style mashed potatoes

For the recipe you will need:
- potatoes - 6 pcs.
- vegetable oil - 3 tbsp.
- onions - 2 pcs.

Peeled potatoes are boiled, pounded with a masher in a bowl, 3 tbsp are added. spoons of vegetable (sunflower) oil and 2 small finely chopped onions, mixed. Served garnished with slices of pickled (or fresh) cucumber and dill.

22. Baked Sweet Potatoes

For the recipe you will need:
- sweet potato
- maple syrup
- Brown sugar
- butter.

Wash the sweet potato tubers, boil until tender in their skins, peel and crush, adding maple syrup and brown sugar. Place the puree in the pan and bake for a few minutes in the oven. Serve the finished casserole with butter

23. Swedish Potatoes with Cheese

Potatoes - 600g
- butter - 1 tbsp. l.
- cheese - 50g
- salt.

Peel small potatoes, cut into slices, but not all the way, so that the potatoes do not fall apart, put them in a frying pan with the cut side up, add salt, put a piece of butter on top of each, sprinkle with grated cheese and fry over medium heat.

24. Potatoes stewed with dried mushrooms

For the recipe you will need:
- potatoes - 750g
- dried mushrooms - 20g
- onion - 60g
- tomato sauce - 400g
- vegetable oil - 20g
- herbs, spices - to taste
- salt - to taste.

Pre-soak and cook dried mushrooms, fry with chopped onions, pour in the sauce and cook for 10-15 minutes. then add fried potatoes cut into slices, spices and that into the sauce. sew until ready

25. Potatoes in cream

To prepare the dish you will need:
- potatoes - 8 pcs.
- cream - 400 g
- sugar, herbs, salt - to taste.

Peel the potatoes, cut into small slices, scald with boiling water and place in a saucepan. Add cream and simmer until tender, shaking the potatoes without stirring them. Before serving, add salt, sugar and sprinkle with herbs.

26. Potato roll with vegetables

For the recipe you will need:
- potatoes - 10-12 pcs.
- vegetable oil - 3 tbsp. l.
- egg - 3 pcs.
- onions - 3 pcs.
- milk - 1 glass

Ground black pepper, salt - to taste for minced meat:
- fresh cabbage - 200 g
- carrots - 1 pc.
- parsley root - 1 pc.
- onion - 1 pc.
- butter - 100 g
- greens, pepper, salt - to taste

Prepare the minced meat: cut the vegetables into strips and simmer until tender. Remove from heat, add salt, raw egg and stir.
Peel the potatoes, boil them, mash them hot, add hot milk, raw eggs, salt, melted butter and mix well. Spread the prepared mass in a thin layer (about 2 cm) on a damp cloth, place the minced meat in the middle. Bring the edges of the flatbread together tightly, shape into a roll, and place seam side down on a greased baking sheet. Brush the top of the roll with egg and sour cream, sprinkle with breadcrumbs, sprinkle with oil, pierce in several places with a fork and place in a hot oven for 20 - 30 minutes. Until a golden crust forms.
Cut the finished roll into portions, place on a plate and pour over melted butter. Mushroom or milk or sour cream sauce goes well with the roll.

27. Baked potatoes in envelopes with crab sticks

For the recipe you will need:
- crab sticks - 200g
- potatoes - 5-6 pcs.
- sour cream - 1/2 cup
- garlic - 2 cloves
- dill - 1 bunch
- lard - 100g
- salt, pepper - to taste.

Wash the potatoes with a brush. Cut the lard into thin slices. Place a slice of lard on a square of foil, then potatoes. Season with salt and wrap in foil. Bake the prepared potatoes for 25 minutes. in a well-heated oven. Chop the crab sticks, add sour cream, grated garlic, chopped dill. Open the foil with petals from the hot potatoes, remove the top with a spoon and lay out the filling with crab sticks.

28. Baked potatoes with tuna and bean salad

For the recipe you will need:
- potatoes (large) - 4 pcs.
- olive oil - 1 tbsp.
- sea salt - to taste

For minced meat:
- green beans - 125g
- tuna (canned) - 200g
- tomatoes (small) - 150g
- black olives - 10 pcs.

Preheat the oven to 200C. Wash and dry/dry the potatoes. Rub each potato with olive oil and sprinkle with salt to crisp up the skin.
Place the potatoes on a baking sheet and bake for an hour and a half or until fully cooked. To check if they are ready, lightly squeeze the potato - it should feel soft.
Boil green beans in salted water for 2 minutes, drain and rinse under running water. Cut the beans in half and mix with a can of tuna, small tomatoes and black olives (can be replaced with corn).
Score the potatoes, drizzle with a little olive oil and lemon juice, fill with the filling, season and serve.

29. Potatoes with garlic and parsley

For the recipe you will need:
- potatoes - 800g
- salt water - 200g
- garlic - 2 cloves
- parsley (finely chopped greens) - 2 tbsp.
- olive oil - 4 tbsp.
- cheese (grated) - 4 tbsp.
- white pepper (ground), salt - to taste.

Wash potatoes of the same size thoroughly and place on a plate, add salted water and cook for 9 minutes at full power. Stir, reduce power to medium and cook in a sealed container for 15 minutes. Pour cold water over the potatoes, peel them and cut into large pieces.
Place chopped garlic, parsley and olive oil in a bowl, add salt and pepper to taste, heat under a closed lid for 8 minutes, stir 2-3 times during this time, sprinkle grated cheese on the potatoes.

30. Potatoes boiled in milk

To prepare the dish you will need:
- potatoes - 3-4 pcs.
- milk - 1.5 cups
- onion - 1/2 onion
- flour - 1 tbsp.
- butter - 1 tbsp.

Peel the potatoes, cut into slices or cubes and cook for 10 minutes in water, then drain the water, pour hot milk over the potatoes, cook until tender. If desired, season with browned flour, place a piece of butter on the potatoes and pour over the sauce.

31. Potatoes baked with green peas and rice

To prepare the dish you will need:
- potatoes - 5 pcs.
- rice - 0.5 cups
- peas - 0.5 cups
- cheese - 100g
- oil - 2 tbsp.

Cut the peeled potatoes into strips, boil in a small amount of water and place on a sieve. Cook the fluffy rice, mix with potatoes and peas, place in a greased deep frying pan, sprinkle with grated cheese and butter on top and brown in the oven. Serve with butter or milk sauce.

32. Baked potatoes with mushrooms

For the recipe you will need:
- potatoes - 500g
- champignons (small) - 150g
- butter - 50g
- dill, garlic, salt, pepper - to taste.

If the potatoes are young, then you don’t have to peel them, just wash them very well with a brush. Wash the mushrooms, cut into thin slices, and scald. Thinly slice the potatoes crosswise, but not all the way, to create a “potato accordion.”
Place a piece of champignon into the potato slits. Place the “stuffed” potatoes in a baking dish, sprinkle with dill. Place a small piece of butter on each potato. Bake the potatoes in the oven, covered, for about half an hour.
Then open the pan, grease the potatoes with butter and bake until done. Before serving, salt the baked potatoes and sprinkle with finely chopped garlic and dill.

33. Potato donuts

For the recipe you will need:
- potatoes (boiled) - 600g
- egg - 2 pcs.
- sour cream - 2 tbsp. l.
- flour - 100g
- yeast - 10g
- pepper - to taste
- oil - for frying
- salt.

Pass the potatoes through a meat grinder, add diluted yeast, salt, pepper, eggs, sour cream and flour, make a dough, form small balls from it and fry in oil.
Serve hot with fresh vegetable salad.

34. Potatoes stewed with crabs

For the recipe you will need:
- potatoes - 1 kg
- crabs (canned) - 1 can
- butter - 50g
- sour cream - 1/2 cup
- parsley (chopped herbs) - 2 tbsp.
- dill (chopped herbs) - 2 tbsp.
- salt - to taste.

Peel the potatoes, wash, cut into slices, place in fireproof clay pots, add dill, salt, half the softened butter, pour in sour cream, mix well and place in a preheated oven for 5-10 minutes.
After this, put the crabs cut into small pieces, parsley into the pots, pour in the juice from the crabs, put them back in the oven and simmer for another 20 minutes.
Pour melted butter over the finished dish and sprinkle with parsley again.

35. Honey mushroom and potato casserole

For the recipe you will need:
- honey mushrooms - 800g
- potatoes (boiled) - 8 pcs.
- vegetable oil - 2 tbsp.
- onions - 1 pc.
- egg - 4 pcs.
- milk - 1 glass
- mushroom broth
- dill (chopped herbs) - 2 tbsp.
- cheese (grated) - 1 tbsp.
- butter - 1 tbsp.
- black pepper (ground), salt - to taste.

Peel the potatoes and cut into slices. Boil the mushrooms in lightly salted water, drain in a colander, cool and then chop into strips. Finely chop the onion. Fry mushrooms and onions separately in vegetable oil. Take eggs with milk and beat, add finely chopped herbs to the mixture, salt, pepper and mix thoroughly.
Grease the mold with oil. Place potatoes, mushrooms and onions in it in layers so that the top and bottom layers are made of potatoes. Pour in the egg mixture, sprinkle with grated cheese, and arrange pieces of butter. Place the mold in the oven and bake at 230C until golden brown.

36. Potatoes stewed with fruit

For the recipe you will need:
- potatoes - 7 pcs.
- quince - 2 pcs.
- apple - 2 pcs.
- prunes - 15 pcs.
- apricots - 14 pcs.
- tomatoes - 2 pcs.
- sour cream - 1 glass
- flour - 2 tbsp.
- vegetable oils
- butter
- dill, salt - to taste.

Wash the apples, quinces and potatoes, peel them and cut them into slices. Dip in flour and quickly fry in a hot frying pan with vegetable oil.
Wash the prunes, scald them in a colander with boiling water, remove the pits. We also remove the pits from the apricots, dividing them into two halves.
Melt the butter in a frying pan or saucepan, add the flour and warm it briefly, pour in hot sour cream, stir, simmer over low heat for 5 minutes, add potatoes, apples and quinces and simmer under the lid for 7 minutes. Add prunes and apricots and simmer for another 3-5 minutes.
Serve on a platter, pouring over the sauce in which the potatoes and fruit were stewed. Sprinkle with chopped herbs and decorate with slices of scarlet tomatoes.

37. Peruvian potato dish

For the recipe you will need:
- potatoes - 500g
- processed cheese - 125g
- vegetable oil - 1 tbsp.
- milk - 1/2 cup
- cream (10%) - 2-3 tbsp.
- lemon juice - 1-2 tbsp.
- ground black pepper - 1/2 tsp.
- onions - 1/2 pcs.

Mix processed cheese, vegetable oil, milk and cream and grind well until smooth. Heat the mixture slightly, add lemon juice and pepper well. Boil the potatoes in their skins, peel, cut in half and pour over the prepared sauce. Serve the potatoes with a green salad.

38. Potatoes stewed with smoked brisket

For the recipe you will need:
- potatoes - 800g
- smoked brisket - 160g
- rendered pork lard - 60g
- tomato puree - 160g
- broth or water - 200g
- onion - 100g
- garlic, bay leaf - to taste
- salt, herbs - to taste.

Cut raw potatoes into large cubes or slices. Chop the onion and sauté in oil. Cut the smoked brisket into small slices. Put all this in a bowl, add broth or water, tomato puree, salt, bay leaf and simmer until done. When serving, sprinkle with parsley or dill.

39. Potatoes in batter

For the recipe you will need:
- potatoes - 1.5kg
- flour - 3 tbsp. l.
- milk - 1/3 cup
- cheese - 40g
- cooking fat - 40g
- egg - 1 pc.

Make the batter - mix flour, milk, cheese, egg. Cut the potatoes into strips, pour in batter and fry, stirring, in a hot frying pan in fat

40. Potatoes with mushrooms in foil

For the recipe you will need:
- potato

- dill, parsley
- onion
- salt.

Potatoes are cut crosswise into slices 4-5 cm thick.
The bottom of the foil is covered with sunflower oil (so that the potatoes do not burn). Potato slices are laid out on foil (possibly in 2 rows and then in 2 layers) in one layer, a piece of champignon and a semicircle of onion are placed on each slice. Then you can cover it with a second layer of potatoes. Salted, sprinkled with dill and parsley.

41. Potatoes stewed with zucchini

For the recipe you will need:
- potatoes - 10 pcs.
- zucchini - 2 pcs.
- onions - 2 pcs.
- garlic - 2-3 cloves
- tomatoes - 3 pcs.
- tomato sauce - 1/2 cup
- oil - 1/2 cup
- pepper, herbs, salt - to taste.

Fry the peeled and sliced ​​potatoes in vegetable oil. Also fry the peeled and sliced ​​zucchini in vegetable oil. Place potatoes and zucchini in a saucepan, add fried onions, salt, pepper, tomato sauce and simmer for 10-15 minutes.
At the end of the stewing, add grated garlic, herbs and simmer until tender. Garnish with tomato slices and sprinkle with herbs.

42. Potato casserole with onions and eggs

For the recipe you will need:
- potatoes - 8 pcs.
- egg - 3 pcs.
- milk - 1/2 cup
- breadcrumbs - 2 tbsp.
- onions - 1 pc.
- sour cream - 4 tbsp. l.
- salt - to taste.

Boil the peeled potatoes, dry, mash well, add hot milk and a raw egg. Separately chop the boiled eggs and mix with fried onions. Grease the frying pan, sprinkle with breadcrumbs, put a layer of potatoes, put minced eggs and onions on it, and a second layer of potatoes on top. Pour sour cream or butter over everything, sprinkle with breadcrumbs and bake in the oven until golden brown. Serve hot with sour cream or butter.

43. Mashed potatoes with peas and garlic

For the recipe you will need:
- potatoes - 900g
- peas (frozen) - 350g
- butter - 25g
- sour cream - 3 tbsp.
- garlic - to taste.

Preheat the oven to 180C. Place the head of garlic on a baking sheet, brush with oil and bake for 20-30 minutes. Place 900g of peeled and chopped potatoes in salted water, bring to a boil and cook for 15-20 minutes, add frozen peas for the last 3 minutes. Drain and return to heat until all moisture evaporates. Add butter, sour cream and garlic squeezed from the skins. Make puree. Season and serve with seared lamb.

44. Baked potato with meat

For the recipe you will need:
- pork
- potato
- cheese
- leek
- mayonnaise
- tomato juice
- salt, spices.

Take pork meat and cut it into small pieces. Now cut the leeks into rings. We throw all this into a deep bowl along with the meat. Salt and pepper. I took spices for meat and coriander.
Mix the meat and spices well. Then fill it with mayonnaise or meat sauce and tomato juice. Checked! The meat turns out very tasty in this marinade. Place in a cool place for an hour.
While the meat is marinating, cut the potatoes into thick rings and place them on the bottom. Three cheeses on a fine grater.
After the meat has marinated, place the pieces of meat and onion on potato rings.

45. Stewed potatoes with broccoli

For the recipe you will need:
- potatoes - 1 kg
- meat (beef, pork) - 300g
- broccoli - 300g
- onion - 1 pc.
- carrots - 1 pc.
- tomato paste - 2 tbsp.
- vegetable oil, salt, pepper - to taste.

Peel and cut the potatoes into cubes, add water (to the level of the potatoes). Cut the meat into cubes, fry, place on potatoes. Fry broccoli in pieces, grated carrots, and diced onions together with tomato sauce (tomato paste, juice or ketchup). Place on potatoes with meat. Salt and pepper. Bring to a boil, then leave to simmer over low heat for 40 minutes.

46. ​​Potato salad with marjoram

For the recipe you will need:
- potatoes - 200g
- onion - 150g
- marjoram (finely chopped) - 1 tsp.
- butter - to taste
- salt, black pepper (ground) - to taste.

Cut potatoes and onions into large slices. Place the potatoes and onions on a baking sheet, sprinkle with marjoram, salt, ground pepper, put a little butter on top and bake in the oven at 330C for 40 minutes.

47. Flatbread with potato filling

For the recipe you will need:
- yogurt - 150 ml
- wheat flour (coarsely ground) - 200g
- wheat flour (fine grind) - 100g
- butter - 4 tbsp. l.
- water - 125 ml
- salt - 1 tsp.
- potatoes - 3 pcs.
- ghee - 1 tbsp. l.
- cumin seeds - 1/2 tsp.
- ginger (fresh grated) - 1 tsp.
- red hot pepper (ground) - 1/2 tsp.
- turmeric - 1/2 tsp.
- lemon juice - 1.5 tsp.
- salt - 1 tsp.
- coriander (chopped leaves) - 2 tbsp. l.

The night before, combine the yogurt, sugar, water and white flour in a large bowl. Cover the bowl with a cloth and place in a warm place to sour overnight. The dough has become sour if bubbles appear on its surface.
In another bowl, mix the wholemeal flour with salt and rub the ghee or butter into it with your fingers. Add sour dough and warm water to it. Knead the dough for 5 - 10 minutes until it becomes homogeneous and smooth. If it's too wet, add a little flour. Now make a tight ball out of it, cover it with a damp cloth and place it in a warm place. Leave it.

Boil the potatoes, rinse with cold water, peel and mash. Heat a tablespoon of ghee in a medium sized pan, add the cumin seeds and stir fry. After a few seconds, add the grated ginger, red chilli powder and turmeric. Fry for a few more seconds, stirring. Then add the mashed potatoes and fry for another 4-5 minutes, stirring constantly. Pour lemon juice into the mixture, add salt and coriander leaves and mix thoroughly. Place the filling on a plate.
When the filling has cooled, form 10 balls from the dough and roll out the cakes with a diameter of 15 cm. Grease their surface with melted butter, place a tablespoon of filling in the center of each cake and tightly connect the edges of the cake; Trim off excess dough. Sprinkle flour on top, flatten into a flat cake, and carefully roll out as thin as possible, but so that the filling does not come out.
Grease a thick-bottomed frying pan with ghee. Fry the paratha (several at a time) over low heat, turning occasionally so that both sides are cooked thoroughly. The cooked parathas should be golden brown in color.

48. Potato pancakes with herbs and crab sticks

For the recipe you will need:
- crab sticks - 300g
- potatoes - 700g
- onions -2 pcs.
- egg - 3 pcs.
- greens (chopped), sour cream - to taste.

Peel the potatoes and onions, grate, squeeze, add eggs, salt and pepper. Cut the crab sticks into strips.
Place a tablespoon of potato mixture in a hot frying pan with oil, then crab sticks, and another spoonful of potatoes on top. Fry on both sides.
Serve with sour cream and herbs.

49. Potato casserole

For the recipe you will need:

Potatoes - eight pieces
- garlic - to taste
- dill - to taste
- ground black pepper - to taste
- salt - to taste
- vegetable oil - to taste

Wash the potatoes, peel them and cut them into slices 3-5mm wide.
To prepare the sauce, wash the dill, dry, chop and place in a bowl. Add chopped garlic, vegetable oil, salt and pepper. Mix everything thoroughly.
Coat the prepared potatoes thoroughly with the prepared sauce on all sides. Place the potatoes in a pan greased with vegetable oil and place in a preheated oven. Bake at 180 degrees for about 20-30 minutes, until cooked.

50. Potatoes stewed with vegetables

For the recipe you will need:
- potatoes - 400g
- carrots - 40g
- parsley (root) - 20g
- onion - 40g
- fat - 40g
- sour cream, milk or tomato sauce - 150g
- bay leaf, peppercorns - to taste
- greens, salt - to taste.

Peel the potatoes and roots, wash and cut into slices or cubes. Place in a bowl, sprinkle with spices and fried onions, pour in the sauce and simmer. When serving, sprinkle with chopped herbs.

51. Baked potatoes stuffed with dried mushrooms

For the recipe you will need:
- potatoes - 250g
- dried mushrooms (white) - 20g
- onion - 30g
- flour - 5g
- butter - 10g
- sauce - 30g
- ground crackers - 5g
- cheese - 5g.

Bake the potatoes, peel them, cut off the tops and remove the middle from each potato with a spoon so that fairly strong walls remain.
Boil dried porcini mushrooms, chop them; saute the chopped onion. Cool part of the resulting mushroom broth and mix with sautéed flour. Pour cold mushroom broth mixed with sautéed flour into the boiling mushroom broth and cook, stirring all the time. When the broth thickens, add mushrooms, onions and as many potatoes removed from the tubers as needed to prepare a sufficient amount of minced meat.
Fill the potato tubers with this minced meat, place them on a greased dish, pour in sour cream sauce, sprinkle with grated cheese mixed with ground breadcrumbs, sprinkle with oil and bake in the oven.

52. Garlic potatoes with tomato sauce

For the recipe you will need:
- olive oil - 3 tbsp.
- potatoes (not peeled, but thoroughly washed) - 1 kg
- rosemary (fresh) - 2 tbsp.
- garlic (peeled and finely chopped) - 2 cloves
- sea salt (coarse) - 2 tsp.
- tomato sauce.

Preheat the oven to 200C. Pour the oil into a large baking dish. Heat in the oven for 5 minutes.
Cut the potatoes into large equal pieces. Place in a mold and roll in hot oil. Bake for 20 minutes. Sprinkle with rosemary, garlic and salt and bake for another 20 minutes until done.
Serve hot on skewers with tomato sauce.

53. Potatoes baked with eggs and tomatoes

To prepare the dish you will need:
- potatoes - 8 pcs.
- egg - 6 pcs.
- tomatoes - 5-6 pcs.
- butter - 1 tbsp.
- onion - 1 pc.
- green onion, salt - to taste.

Peel the potatoes, cut into slices and fry. Chop and fry the tomatoes, chop and sauté the onion. Place the potatoes around the edges of a frying pan, greased with fat, place the fried tomato in the middle, sprinkle everything with sautéed onions, pour in the beaten egg and bake in the oven. Serve hot in a frying pan, sprinkle with chopped onions and herbs.

54. Potatoes fried with omelette

For the recipe you will need:
- potatoes - 800g
- egg - 6 pcs.
- milk - 2 tbsp.
- salt - to taste.
Peel the raw potatoes, cut them into small cubes and fry them in a frying pan with butter, then pour in the eggs beaten with milk, mix and fry like a natural omelet.

55. Garlic mashed potatoes

For the recipe you will need:
- garlic (divided into unpeeled cloves) - 3 heads
- butter (unsalted) - 115g
- potatoes (quartered) - 1.5 kg
- milk - 120-175 ml
- salt, black pepper (ground) - to taste.

Bring a small saucepan of salted water to a boil. Add 2/3 cloves of garlic and boil for 2 minutes. Drain and peel the garlic.
Place the remaining garlic in an oven dish and bake in a preheated oven at 200C for 30-40 minutes.
Melt 50 grams of butter in a large frying pan. Add the boiled garlic, cover and cook for 20-25 minutes until soft, stirring frequently. Don't let the garlic turn brown.
Remove the pan from the heat and cool. Transfer the oil and garlic to a blender or food processor and blend until smooth. Place in a bowl and cover with cling film to prevent a crust from appearing on the surface of the pasta.
Boil the potatoes in boiling salted water until soft, drain and pass through a sieve into a saucepan. Return the pan to the heat and stir the potatoes with a wooden spoon for 1-2 minutes. Remove from heat.
Heat the milk until bubbles begin to appear around the edges. Gradually whisk in the milk, remaining butter and garlic puree, add salt and pepper and serve with hot cloves of roasted garlic.

56. Potatoes with mushrooms in foil

For the recipe you will need:
- potato
- champignons (frozen or fresh)
- dill, parsley
- onion
- salt.

The potatoes are cut crosswise into slices 4-5 cm thick. The bottom of the foil is covered with sunflower oil (so that the potatoes do not burn). Potato slices are laid out on foil (possibly in 2 rows and then in 2 layers) in one layer, a piece of champignon and a semicircle of onion are placed on each slice. Then you can cover it with a second layer of potatoes. Salted, sprinkled with dill and parsley.
The foil is closed, everything is placed on a baking sheet and placed in the oven. Prepares in about 40 minutes.

57. Potatoes with spicy tomato sauce

For the recipe you will need:
- potatoes - 750g
- olive oil - to taste

For the sauce:
- olive oil - 1 tbsp.
- garlic (crushed) - 2 cloves
- chili (flakes) - 1-2 tbsp.
- tomatoes (peeled and finely chopped) - 6 pcs.
- tomato paste - 1 tbsp.
- sugar - 1 pinch.

Preheat the oven to 200C. Place the potatoes in the pan and drizzle with olive oil. Season and bake in the oven for 20-25 minutes until golden brown.
Meanwhile, make the sauce. Heat the oil in a frying pan and fry the garlic and chili for no longer than a minute. Add the chopped tomatoes, tomato paste and sugar and cook for another 12-15 minutes until you have a thick sauce. Season, pour sauce over potatoes and serve.

58. Roasted potatoes with garlic sauce

For the recipe you will need:
- potatoes - 10 pcs.
- vegetable oil - 150g
- garlic - 50g
- salt - to taste.

Pour the oil into a deep frying pan or low saucepan and heat it high. Peel the potatoes, wash and dry. Place small tubers whole, and cut large ones into 2-3 parts. Fry until the potatoes are browned and soft.
Preparation of garlic sauce: peel the garlic and grind with salt, add a little vegetable oil, stir. Remove the fried potatoes to a plate with a slotted spoon and immediately pour the resulting sauce over them.

59. Patate al forno

Take ten large, well-cooked potatoes, wash thoroughly in running cold water, cut off the top of each potato along the long side, lightly add salt to the cut. Place the potatoes on a greased baking sheet, cut side up, place the baking sheet in a preheated oven (180-200 degrees) for about 40 minutes. Carefully remove the flesh from the baked potatoes without damaging the crust formed during baking.

Filling
Grind the extracted pulp into puree along with 1/2 cup of hot milk and 1/2 cup of cream. You can add fresh, finely chopped herbs: parsley, tarragon, dill or basil.
Place the prepared filling into the potatoes, place them on a baking sheet and sprinkle with cheese. Melt the butter (50 g) and heat it until it turns light brown. Pour this oil over the potatoes, place in the oven (200-220 degrees) and bake until crispy, about 20 minutes.
Can be served with a salad of fresh vegetables, or, as a side dish for entrecote, lamb chops.

60. French potato babka

To prepare the dish you will need:
- potatoes - 10 pcs. small size
- flour - 2 tbsp. spoons
- onions - 2 onions
- lard - 50 g
- butter - 2 tbsp. spoons
- salt, pepper - to taste.

Put the egg, flour, onion sautéed in lard, ground black pepper into the raw grated potatoes, add salt and mix everything. Form a small babka, put it in a greased frying pan and bake in the oven until golden brown (check the readiness of the babka by piercing it with a match - there should be no dough on the edges). Serve babka hot with butter, milk, sour cream or white sauce.

Bon appetit!

Jacket potatoes are one of the most common ways to prepare this vegetable. A method that allows you to preserve its shape and all the useful substances. There are different ways to bring potatoes to readiness.

Without potatoes, the table is empty.

For cooking, it is best to take tubers that are not too large, then the process will not take much time and they will cook well.

Required Products:

• the right amount of potatoes;
• 1 teaspoon of salt for every liter of water.

Cooking process:

1. Rinse the tubers well so that there is no dirt left on them, place them in a saucepan and completely cover with water.
2. Add salt in the specified proportion. It is needed not only to make the potatoes more tasty, but also to prevent them from cracking during the cooking process.
3. As soon as the contents boil, turn the heat up to a low level, cover the container with a lid and cook the dish for 35 minutes.

How long to cook jacket potatoes?

• When cooking in a pan, in order to get a baked vegetable for a side dish, you will need about 30 minutes after boiling water. Perhaps 20 minutes will be enough - it all depends on the power of the stove. For potato salad, 18 minutes will be enough.
• Cooking in a slow cooker will be slightly faster than on the stove - only 20 minutes. And you don’t have to worry about the potatoes losing their shape.
• And the fastest option is in the microwave. If your oven supports this mode, then in 10 minutes the potatoes will be ready.
• But in the oven the process will take at least an hour, or even almost two.

Baked potatoes in the oven in their jackets

Jacket potatoes in the oven turn out even better than on the stove, and they taste a little like those made in the fire. But, of course, without that special aroma.

Required Products:

• the required number of tubers;
• seasonings to taste.

Cooking process:

1. Baked potatoes are very easy to prepare. Be sure to rinse it well. If desired, you can treat the tubers with various seasonings, such as salt, pepper, herbs, and even lightly coat them with vegetable oil.
2. Make several punctures with a fork on each tuber.
3. Place on the oven rack and cook for about an hour at 200 degrees or 90 minutes at 180.

In a slow cooker

Jacket potatoes in a slow cooker require much less cooking time than the oven version.

Required Products:

• approximately 0.5 kg of potatoes;
• salt and other spices as desired.

Cooking process:

1. As always, first wash the potatoes well and remove any adhering dirt.
2. Place it in a bowl and fill the container with water so that its level is approximately level with the tubers.
3. Add salt and other seasonings to taste and turn on the device in the “Steam” mode. Of course, don't forget to close the lid. We set the time to 20 or 30 minutes, depending on the power of your multicooker model.

Charcoal cooking recipe

The most delicious, rich and aromatic potatoes are cooked in coals. If you have the opportunity to cook it this way, don’t miss this chance!

To prepare you will need:

• the right amount of potatoes;
• foil.

Cooking process:

1. First you need to make a fire. It can be either outdoors, on the ground, or in a barbecue. But in the second case, it is advisable to use wood rather than ready-made purchased coals.
2. We wait until everything burns down to coals.
3. In the meantime, let's prepare the potatoes. We wash it well, peel it, and wrap each tuber in foil.
4. We rake the coals a little at the very bottom and carefully place the potatoes there. It will take about 40 minutes to prepare. To check readiness, just pull out one potato, let it cool a little and taste.

Baked in foil

Potatoes in foil come out juicier. In addition, it is possible to add other ingredients to it, for example, a piece of cheese, tomato or sausage.

Required Products:

• several potato tubers;
• spices and herbs to taste;
• 50 milliliters of vegetable oil.

Cooking process:

1. Turn on the oven to heat up to 200 degrees and proceed to preparing the potatoes.
2. Be sure to rinse it well and remove all dirt. It is advisable to use a brush, then the cleaning process will be more thorough.
3. Mix the indicated amount of vegetable oil with spices; it’s good if you use aromatic herbs, such as rosemary.
Take tubers that are not too large - they will bake faster and will not take up much space, which is important, because the microwave oven has small dimensions.

Required Products:

• seasonings to your taste;
• the amount of potatoes you need.

Cooking process:

1. Don't neglect preparing the tubers. They need to be thoroughly rinsed and cleaned so that no dirt remains at all. Wait until completely dry. You can use paper towels to speed up this process.
2. Take a microwave safe container and place the potatoes in it. The tubers must be pierced with a fork and sprinkled with salt or other spices.
3. Send everything to the oven, setting the time to 10 minutes, and the power should be approximately 600 W or a little more (but up to 800 W).
4. After the set time, take out the potatoes, let them stand for a while so that the moisture that has formed is gone, and you can serve the dish at home.

Many housewives simply don’t know what to prepare from boiled jacket potatoes other than salads. Today I want to bring to your attention a very simple and tasty side dish - boiled jacket potatoes fried in a frying pan. When you cook vegetables for a salad, cook a little more potatoes than the required amount and you will not have problems preparing a side dish for any meat dish. This time we will fry the previously boiled potatoes in their jackets. Read more about this in my recipe with step-by-step photos.

How to cook boiled jacket potatoes fried in a frying pan as a side dish

Who cooks jacket potatoes? Personally, I prefer to do this in a slow cooker using a steaming container. In this case, there is no need to monitor the amount of liquid in the pan and whether the tubers are overcooked. Cooking occurs completely without your participation, and more nutrients remain in the tubers.

Pour 1-1.5 liters of water into the multicooker bowl and place a double boiler on top. Place clean medium-sized potatoes into a container. Vegetables that are too large will prevent the lid of the unit from closing tightly.

Cooking time for potatoes in a slow cooker is 25 minutes. Time counting starts differently in different models. In mine - after the liquid boils. If your multicooker turns on the timer immediately, then the cooking time needs to be increased by 5-10 minutes.

It is best to prepare delicious dishes from boiled potatoes in their jackets the day after cooking. After boiling, the cooled tubers are simply placed in a plastic bag and sent to the main compartment of the refrigerator for 12-20 hours. This manipulation makes the potatoes dense, their skin peels off well, and the flesh does not crumble when slicing.

For frying, you need to chop the vegetables into fairly large pieces, as in the photo. Small tubers can simply be cut in half.

Pour 4 tablespoons of vegetable oil into the frying pan. Place the potato slices in the already heated oil, add salt and bay leaf.

Fry the pieces until golden brown. So that they brown evenly on all sides, therefore, we constantly stir our side dish.

Place the finished potatoes on plates and serve with any meat or fish dish.

This side dish goes well with fresh or pickled vegetables.

Try serving boiled jacket potatoes fried in a frying pan, for example, with.

At first, potatoes, as an outlandish overseas plant brought by Columbus from America, were grown only for decorative purposes in palace flower beds. High society ladies of those times considered it especially chic to appear at a ball with delicate potato flowers in their hair. However, very soon people realized that potatoes were a wonderful food, and they began to grow them not for decoration. Many books have been written with recipes for preparing potato dishes, and almost all of them begin with the words “peel the potatoes...”. And completely in vain.

It is in the peel and under it - in the thin surface layer - that contains the maximum of useful substances and enzymes that contribute to the efficient functioning of the gastrointestinal tract and good absorption of food.

When peeled potatoes are cooked, about 14-15% of their beneficial properties disappear. If you cook potatoes in their skins, that is, in their skins, the losses will be only 0.1-0.2%.

Potatoes are a dietary and even healing product. Approximately 20-25% of the weight of tubers is carbohydrates (starch), about 2% is proteins and 0.3% is fat. Tuber protein is rich in various amino acids and belongs to complete proteins. Potatoes contain a lot of potassium (568 mg per 100 g of wet weight), phosphorus (50 mg), a significant amount of magnesium, calcium and iron. The tubers contain vitamins C, B, B2, B6, B PP, D, K, E, folic acid, carotene and organic acids: malic, oxalic, citric, caffeic, chlorogenic, etc.

When boiling potatoes in their skins, about 25% of vitamin C is destroyed, while boiling peeled potatoes destroys 30-40%. When storing potatoes for 24 hours, no further destruction of vitamin C occurs. Therefore, you can boil jacket potatoes in the morning when getting ready for work, and in the evening prepare a delicious dinner based on them.

The calorie content of potatoes is twice as high as that of carrots and three times that of cabbage. Due to its high potassium content, it promotes the removal of water and table salt from the body, which improves metabolism, which is why potatoes are considered an indispensable product in the diet. Baked potatoes are especially rich in potassium, retaining maximum nutrients. It is even recommended to be used for hypertension, atherosclerosis and heart failure.

Jacket potatoes have another invaluable advantage for delicate women's hands - they do not need to be peeled. Or rather, it is necessary, but when it is already cooked. And removing thin, clean skin is much more pleasant than peeling off dirty skin.

The only contraindication to cooking potatoes in their skins is the alkaloid solanine. This is a bitter and toxic substance that accumulates in the peel when exposed to light and during long-term storage. There is especially a lot of solanine in green and sprouted tubers. Such potatoes can only be boiled after being properly peeled, otherwise this substance may cause symptoms of food poisoning.

In addition, nitrates from the soil accumulate in the peel, so if potatoes are grown on fertilized soils, they should not only be peeled, but then kept in water for 30-40 minutes. It is better not to use wrinkled and heavily sprouted tubers from the old harvest at all: neither “in uniform” nor without them.

Potato recipes

POTATO CASSERLE

250 g potatoes, 50 g milk, 50 g butter, 1 egg, 50 g sour cream, g sauce.

Prepare the potato mass as for mashed potatoes, add hot milk, raw egg (yolk is better) and melted butter. Mix the mixture well and place on a baking sheet. Level the surface with a spatula, spread evenly with sour cream and bake in the oven.

When serving, cut into portions in the form of squares or rectangles and pour with melted butter (or mushroom or sour cream sauce).

MUSHROOMS CASSERLE

200 g potatoes, 10 g butter, 1 egg, 50 g milk, 50 g sour cream, 50 g sauce.

The casserole is made as described in the previous recipe.

Preparation of minced meat: rinse the dried mushrooms, put them in cold water for two hours and cook in it for 1-1.5 hours. Wash the salted mushrooms. Mix salted and cooked dried mushrooms and chop finely. Chop the onion and sauté in vegetable oil. Mix chopped mushrooms with sautéed onions, add pepper and simmer for 20-30 minutes.

POTATO AND FISH CROQUETTES

700 g potatoes, 600 g canned salmon, lemon, 3 tbsp. spoons of parsley, spices, 1 egg, flour, butter.

Peel the potatoes. Boil until fully cooked and mash into a puree with butter. Stir in canned salmon, squeeze lemon juice, add parsley, season to taste. Form cutlets, roll them in egg and flour and fry in butter or vegetable oil until cooked.

MASHED POTATOES "CLASSIC"

1.5 kg of potatoes, 150 ml of milk, 25 g of butter, nutmeg, black pepper.

Peel the potatoes, cut into pieces. Boil in salted water and cook for another 15-20 minutes (until soft), drain the water. Heat milk with butter. Mash the potatoes, then pour in warm milk and sprinkle with nutmeg and black pepper. Serve hot.

GARLIC MASHED POTATOES

Potatoes, 3 cloves of garlic, 150 ml of hot milk, 2 pinches of nutmeg, pepper, 1 red onion.

Boil the potatoes in salted water, adding garlic. Mash the potatoes with hot milk, nutmeg, and season with pepper. Add one chopped and fried red onion and the oil in which it was fried.

Recipe: "CHEESE MIRACLE"

Make mashed potatoes. Add butter, beaten egg, chopped onion and diced cheese. Season the puree with salt and pepper, place in a greased pot, and place cubes of butter on the surface. Bake in the oven at 200°C for 30 minutes.

IN UNIFORM, GENTLEMEN!

Wash small potatoes thoroughly and remove dirt, place in the oven and bake until crust forms. Peel the finished potatoes and serve with salt, butter or various sauces. Young baked potatoes can be eaten with the skin on.

VARYOSHKA IN A UNIFORM

Wash and remove dirt from the potatoes, put them in a saucepan, add salted water and cook until tender. Peel the potatoes and serve with a variety of sauces or use in salads, casseroles and other dishes.

SALAD "UNUSUAL"

3-4 boiled potatoes in their jackets, 1 cucumber, 2 medium carrots, 3-4 tbsp. spoons of mayonnaise, salt and ground black pepper to taste, a little finely chopped parsley or dill.

Wash the cucumber and cut into thin slices. Peel the potatoes and also cut into thin slices. For this salad, it is better to boil non-crumbly potatoes. Peel the carrots and grate them on a fine grater to make a puree. Gently mix the vegetables, pour in mayonnaise, salt and pepper, sprinkle with herbs and serve.

POTATO SALAD "FOR MARINADE LOVERS"

300 g of pickled mushrooms, 4-5 boiled potatoes, 2 pickled cucumbers, 1 onion, 1/2 cup finely chopped green onions.

For dressing: 5 tbsp. spoons of vegetable oil, 3 teaspoons. spoons of 3% vinegar or freshly squeezed lemon juice, 1 teaspoon. spoon of salt, 1 teaspoon. spoon of sugar, ground pepper, 1 teaspoon. spoon of mustard.

Cut mushrooms, potatoes and pickles into thin slices, onions into half rings. Mix the prepared products, pour in the dressing, stir, place in a heap in a salad bowl and sprinkle with finely chopped green onions.

POTATOES WITH SOUR CREAM AND CHEESE

4-5 medium potatoes, boiled in their jackets, 1/2 cup of grated cheese (such as “Dutch” or feta cheese), 1 tbsp. spoon of sour cream.

Peel the hot potatoes and cut them into cubes. Add coarsely grated cheese to the potatoes, stir, place on a plate and pour over sour cream.

To add spiciness, you can sprinkle the salad with black or red hot pepper. It makes an ideal side dish for fried meat or fish.

SALAD "WINTER IS ON THE THRESHOLD"

2 apples, 3 potatoes, 2 pickled cucumbers, 1 small onion, 1/2 cup canned sweet pepper, 1 boiled carrot, 3-4 tbsp. spoons of mayonnaise.

Boil potatoes in their skins, cool, peel and cut into cubes. Do the same with carrots. Finely chop the onion, pickled cucumbers and canned sweet peppers. Peel and seed the apples and cut into slices. Mix half the apples and all other ingredients and season with mayonnaise; decorate the salad with the remaining apples.

POTATO-GARLIC BOOM

4-5 potatoes, boiled in their skins, 1 onion, 3-4 cloves of garlic, 3 tbsp. spoons of vegetable or butter, salt, herbs.

Finely chop the peeled garlic cloves and onion and fry in oil (2-3 minutes) until soft. Don't make the heat too high to prevent the garlic and onions from burning. Peel and cut the potatoes into cubes, add onion, garlic, salt to taste, mix carefully, place on a dish and sprinkle with dill. This salad with yogurt or kefir will be a great lunch or dinner. It is also good as a side dish for fried or stewed pork.

SALAD "ANY CAPRICE"

1 can of sardines (saury) in oil, 5-6 medium potatoes, boiled in their jackets, 2 tangerines, 3-4 tbsp. spoons of mayonnaise, ground black pepper.

Peel the tangerines and divide into slices. Cool the potatoes, peel them, cut them into thin pieces, place them in an even layer on a plate, add salt, pour oil from a can and sprinkle with pepper. Cut the fish slices into small pieces and place on top of the potatoes. Pour mayonnaise over the salad, place tangerine slices on top, let stand for 10 minutes and serve. The salad has a very delicate, refreshing taste that both adults and children like.

SALAD WITH SHRIMP

400 g shrimp, 200 g boiled potatoes, 1/2 cup canned green peas, 1 boiled egg, 1 tbsp. spoon of lemon juice, 3-4 tbsp. spoons of mayonnaise.

Hard-boil the egg, cool, peel and cut into slices. Boil the shrimp (3-5 minutes) in salted water, remove the shell, and cut into small pieces. Peel the potatoes and cut into cubes. Mix shrimp, potatoes, green peas, sprinkle with lemon juice. Then add mayonnaise and mix again. Garnish the salad with egg slices.

"PIRATE TREASURES"

400 g smoked fish, 3 hard-boiled eggs, 4-5 jacket-boiled potatoes, 2 tbsp. spoons of grated horseradish, 3 tbsp. spoons of mayonnaise, parsley and dill.

Remove the skin from the fish, separate from the bones and cut into small pieces. Hard boil the eggs, peel and cut into small cubes. Cool the potatoes, peel them and cut them into cubes. Mix the prepared products, add horseradish, season with mayonnaise, sprinkle with parsley and dill.

OMELET WITH POTATOES

2 eggs, 2 tbsp. spoons of sour cream, 2 boiled potatoes in their jackets, 1 tbsp. a spoonful of butter or vegetable oil, salt and pepper to taste, herbs (for decoration).

Peel the potatoes, cut them, fry them in oil. Mix eggs, sour cream, salt and pepper until smooth, pour over potatoes, cover the frying pan with a lid and cook over low heat. Place the omelette on a plate and sprinkle with herbs.

HERRING BAKED WITH POTATOES

300-350 g salted herring fillet ("Mathias", etc.), 8-10 small potatoes, 2 onions, 2 tbsp. tablespoons butter, 1/2 cup sour cream, 1/2 cup grated cheese.

Boil potatoes in their skins, peel them, cut into slices. Finely chop the onion and fry it in oil. Cut the herring fillet into pieces. Grease a baking dish well, place half the potatoes on it, and herring fillets on top. Sprinkle with fried onions, pour in sour cream, cover with remaining potatoes on top, add pieces of butter and sprinkle with grated cheese. Bake in the oven for 15-20 minutes.

Serve the casserole with salads of fresh sweet peppers, tomatoes and radishes.

POTATO BRAID WITH POPPY POPPY

500 g potatoes, several sprigs of dill, egg white, 1 teaspoon. spoon of poppy seeds, salt, nutmeg.

Peel the boiled potatoes in their jackets while still hot, mash them, season with salt, nutmeg and chopped dill, mix well. Fill a star-shaped syringe with the potato mixture and squeeze the mixture onto a buttered baking sheet in the shape of a pigtail. Brush the “pigtail” with egg white and bake in the oven for 5 minutes at 180°C. Before serving, sprinkle the “pigtail” with poppy seeds.

"THUNDER AND LIGHTNING"