There are many tasty vegetables, almost all of them grow in the middle lane. But the most anticipated vegetable on our table is young potatoes. The season of young potatoes is already approaching, it's time to get ready and stock up on delicious recipes.

What to cook with young potatoes, how to cook young tubers and which sauce is best for young potato dishes, read on.

Oh, how tasty potatoes are ...!

Delicate tubers of young potatoes, with a thin skin-film, drizzled with melted butter ... Delicious! Moreover, both hot and cold.

Young potatoes are a summer vegetable delicacy. It is so light that it all consists of water and a droplet of starch. Cooking young potatoes is easy, but the ease of preparing early potatoes can be deceiving.

In the inept hands of a novice culinary specialist, young potatoes from a tender vegetable turn into a capricious root crop. Sometimes just boiling potatoes in their skins becomes a great thing.

Young potatoes boil quickly, the tubers become cracked and the neat little potatoes look like scraps of potatoes.

Do not be alarmed! Cheto Prepare.ru and I will help you learn how to cook young potatoes properly.

How to choose and store young potatoes

When choosing young potatoes, remember that, according to GOST, young potatoes are considered to be tubers on sale before September 1. The later acquired potatoes are called mature and have different tastes.

Buy potatoes from a trusted seller. Often, under the guise of young potatoes, imported potatoes with a similar thin skin are on sale. Usually, young potatoes are more expensive than any mature, even imported. It is quite simple to distinguish "fake" potatoes: the skin of a real young potato peels off, forming small scales. Just slide your finger over the tuber. Are there any flakes? These are young potatoes!

When choosing young potatoes, pay attention to the appearance of the root crop. It should be tight, free from dents, holes and dark spots. You will not be able to cook a delicious dish from such potatoes, with all your desire.

Don't buy too many young potatoes. Take exactly as much as you need for one lunch or dinner. Young potatoes are poorly stored and lose almost all their tasty qualities.

What to cook with young potatoes?

Let's start with the basics. With boiled potatoes.

Boiled young potatoes with dill and butter

Ingredients:

• new potatoes
• saucepan
• dill butter

Cooking method:

1. Young potatoes do not need to be peeled; it is sufficient to wash them thoroughly. Use a kitchen vegetable brush or steel wool scouring pad.
2. Then pour over the potatoes with warm water and leave for 30 minutes. Drain the water. transfer potatoes and cover with cold water.
3. Put on fire. I recommend salting the potatoes when they boil. Season with salt, reduce heat and cover.
4. Young potatoes are cooked very quickly. With a good burner, about 20 minutes.
5. Then carefully drain the water and ..., attention! - put a saucepan with potatoes on the same heat, but without a lid. This is done to evaporate the remaining moisture and last no more than 10 seconds.
6. Put the finished potatoes on a dish, pour with melted butter and sprinkle with chopped dill.

Taking as a basis the recipe for boiling young potatoes, you can prepare many dishes from it.

Warm potato salad

Ingredients:

• new potatoes
• red onion
• pickled cucumbers
• wine vinegar

Cooking method:

1. Young boiled potatoes, cool slightly and cut into quarters.
2. Cut the cucumbers into slices.
3. Chop the red onion in half rings and marinate in wine vinegar for 5 minutes.
4. Put potatoes, cucumbers, pickled onions on a dish and pour over the rest of the wine vinegar. Serve as a warm salad or an unusual side dish for meat or fish.

Salmon kebabs with new potatoes

Ingredients:

• fillet of fresh salmon
• boiled young potatoes (small)
• soy sauce
• wooden skewers

Cooking method:

1. Cut the fillet into cubes, add salt.
2. Soak the skewers in warm water for 20 minutes. Lubricate the skewers with any oil.
3. String salmon and potatoes alternating between each other.
4. Put the kebabs in a deep bowl, drizzle with soy sauce and leave for 10-15 minutes. Fry kebabs on the grill, frying pan or bake in the oven.

Young potatoes are suitable for casseroles, side dishes, stews and steamed dishes. I strongly advise against making soups from young potatoes. It will just dissolve in the broth.

It is best to boil or bake potatoes in the oven, in foil, and serve with a fragrant sauce.

New potato sauce recipes:

• sour cream with garlic and dill
• sour cream with cilantro and hops-suneli
• processed cheese, some mayonnaise, chopped garlic
• yogurt, olive oil and mustard
• yogurt with garlic and mint
• olive oil, balsamic vinegar, lemon juice and zest
• sour cream, mayonnaise and ketchup
• sour cream, mustard and green onions

Leave your comments below!

Potatoes with sauce

A lot of young potatoes have appeared and I want to taste their wonderful, new taste in all cooking options! The easiest way is to boil young potatoes and drizzle with olive oil. This is delicious. You can eat young potatoes with olive oil just like that or with a salad of cucumbers and tomatoes seasoned with the same oil! You don't even need meat, and it's so delicious!

But if you want something new and you brought a lot of greens from the garden, you can serve young potatoes with cheese sauce with dill. The sauce greases the potatoes so nicely! This is a delicious potato dish.

Composition of products for potatoes with cheese sauce

for 3 servings

Young potatoes - 6-9 pieces (depending on the size of the tubers);

For the sauce

Onion - 1 head;
Dill - 1 bunch;
Butter - 50 g;
Sour cream - 3 tablespoons;
Processed hard cheese (such as Friendship, Orbit or Gorodskiy) - 1 piece;
Ground allspice - 0.5 teaspoon.

How to cook boiled potatoes with cheese and dill sauce

Rinse and boil the young potatoes until tender in salted water.

Make cheese dill sauce

Melt butter in a frying pan and put finely chopped onions. Fry the onions over low heat until softened. Add sour cream and mix well.

Grate cheese curd and put in sour cream in a frying pan. Sprinkle with allspice. Warm up the sauce to heat the cheese.

After a couple of minutes, add finely chopped dill. Stir, taste and salt to taste.

Pour hot sauce over hot potatoes.

Features of cooking young potatoes with sauce and taste

Our new potato dish turns out to be hearty, beautiful and does not require large expenses, it is inexpensive and easy to prepare.

If it seems to you that the sauce is thick, then you can add a little water to it, stir and warm up a little more. But don't get carried away, the sauce shouldn't be runny.

Do I need to peel young potatoes

I do not peel young potatoes, but only wash them thoroughly with a sponge or vegetable brush. But if the peel on the potato is already thick. it is better to cook it not in a mundin, but in a cleaned one.

How to salt water on potatoes

If you are boiling potatoes in a medium saucepan measuring 2-2.5 liters, then you can take half a tablespoon of salt. When in doubt if there is enough salt, taste the water. As a last resort, ready-made undersalted potatoes can be salted on top.

How to determine the readiness of boiled potatoes

Pierce the potato with a node - if the knife enters softly and easily, the potatoes are cooked, if not, you will have to wait a little longer.

Dishes of young potatoes are a welcome guest on our tables in early summer. It is good boiled with fresh herbs or fried onions, it can be baked in the oven in a peel and served with garlic sauce, or it can be cooked with lard or chicken - whatever recipe for young potatoes you choose, you will definitely like it.

On the eve of a new harvest of young potatoes, we have collected for you the most delicious, in our opinion, options for dishes from this vegetable. And no matter how you cook it, it always turns out to be very tasty and aromatic. And it doesn't matter at all whether there will be small-sized young potatoes, or cut into pieces. With aromatic dill, with spicy green onions, young potatoes are liked by both large and small.

How to cook young potatoes: 6 delicious recipes

Young potatoes are difficult to spoil. But its taste can be improved by choosing the right ingredients and cooking method. Our selection of recipes will help you turn ordinary potatoes into a real masterpiece.

1)

When a young potato appears on the market, it is very difficult to resist the temptation to feast on it. And if she is also from her garden, then the conclusion is obvious: it's time to cook potatoes. This recipe for a simple and flavorful dish will help you.

Ingredients

• Young potatoes 800 g
• Bulb onion 1 pc.
• Dill 20 g
• Butter 20 g
• Vegetable oil 2 tbsp. l.
• Salt 1.5 tsp
• Ground black pepper 2 pinches
• Green onions 10 g

How to cook young dill potatoes

1. Wash and peel the potatoes, remove the eyes. Put the peeled potatoes in cold water.
2. Put the potatoes in boiling water with salt.
3. Place the lid on the pot and cook the potatoes for about 20 minutes.
4. For dressing, peel and chop the onions and fry them in vegetable oil.
5. Wash and dry the greens, then chop well.
6. Add butter, onions, herbs and ground pepper to the finished potatoes. Add a few tablespoons of the broth in which the tubers were cooked.
7. Cover the pot with a lid and shake well.

Boiled potatoes can be served to taste, served with any meat, mushroom or fish dish. Or you can serve it with a fresh vegetable salad.

3)

How to cook young potatoes deliciously? In fact, there are a lot of options. But this recipe combines three important qualities: juiciness, aroma and ease of preparation.

Ingredients

• Young potatoes 1.5 kg
• Chicken fillet 500 g
• Bulb onions 2 pcs.
• Carrots 1 pc.
• Salt 1.5 tsp
• Spices 1 tsp
• Bay leaf 2 pcs.
• Green onions 1 bunch
• Dill 1 bunch
• Garlic 4 cloves
• Vegetable oil 100 ml
• Water 1 l

How to cook young potatoes with chicken

1. Chop the onion and grate the carrots
2. Cut the chicken into strips.
3. Heat vegetable oil in a cauldron and fry the onions and carrots there. Add meat and sauté until white. Salt.
4. Fry the potatoes in a skillet.
5. Transfer the potatoes to the meat, add chopped dill, garlic, bay leaves and spices.

Sprinkle the cooked young potatoes with chopped green onions and serve hot. Such a dish is ideal for cooking on a fire, but it turns out to be no less tasty on a home stove.

See the complete recipe with step by step photos.

4)

Very often the question arises of how to feed the household quickly, tasty and budget. Young potatoes with onions in the oven is exactly the recipe that can help you out in some situations.

Ingredients

• Young potatoes 1 kg
• Onions 2 pcs.
• Vegetable oil 5 tbsp. l.
• Salt 3 pinches
• Vegetable seasoning 2 tbsp l.
• Mayonnaise 5 tbsp l.

How to cook young potatoes with onions

1. Peel the potatoes and cut them lengthwise into 4 pieces.
2. Peel the onion and cut into half rings.
3. Place the potatoes and onions on a baking sheet, sprinkle with the vegetable mixture and stir.
4. Brush the potatoes with mayonnaise and place in the oven.
5. Bake for an hour and a half.

In addition to the taste, one cannot but recall the benefits of baked potatoes. This is a great side dish not only for every day. Young potatoes with onions will take pride of place on the festive table. It complements very well with cheese and garlic sauces.

See the complete recipe with step by step photos.

5)

For this dish, it is better to choose small young potatoes. Ideally, her skin should be dyed with an even color, not flakes.

Ingredients

• Young potatoes 1 kg
• Vegetable oil 3 tbsp. l.
• Garlic 0.5 heads
• Rosemary 1 sprig
• Bay leaf 3 pcs.
• Ground black pepper 3 pinches
• Salt 0.5 tsp

How to cook young potatoes in the oven

1. Rinse the potatoes and cover for 10-15 minutes. Rinse the potatoes again and pat dry with a paper towel.
2. Peel the garlic and chop it.
3. Rinse and dry the rosemary, then chop it.
4. Break the bay leaf into several pieces.
5. Combine garlic, rosemary, bay leaf, salt, pepper and vegetable oil together.
6. Mix the potatoes with the dressing.
7. Place the potatoes on a baking sheet and place in the oven at 200 ° C.

Ready potatoes can be served hot, after sprinkling with herbs. You can add sour cream or any sour cream or yogurt sauce.

See the complete recipe with step by step photos.

6)

Young potatoes in a slow cooker are a simple, tasty and healthy dish, which will require a minimum of effort from you to prepare.

Ingredients

• Young potatoes 1 kg
• Green onion 1 bunch
• Dill greens 1 bunch
• Butter 100 g
• Salt 2 pinches
• Bulb onion 1 pc.

How to cook young potatoes in a slow cooker

1. Dip the potatoes in cold water and peel them.
2. Pour hot water over potatoes, add salt, 50 g butter. Turn on the "Extinguishing" mode.
3. Chop the dill and green onions.
4. 15 minutes before the end of cooking, add chopped onions to the potatoes.
5. Add the remaining butter and herbs. Cover the multicooker with a lid and shake gently.

Young potatoes can be served with any vegetable salad, vegetable cuts, fish, poultry, and even salted herring. And a delicious hearty dinner is provided.

See the complete recipe with step by step photos.

Cooking potatoes is easy. It is enough to add a few ingredients, and the familiar product will sparkle with new colors. And your loved ones will be satisfied and satisfied.

Hurry up to enjoy while the potatoes are young! © thinkstockphotos.com

Perhaps there are only 2 ways to cook young potatoes. It can be boiled and baked. Whether or not to clean it while doing this is a matter of how lazy you are.

Honestly, I don't always want to clean, so I prefer to wash and boil it thoroughly. But the way of serving young potatoes entirely depends on your imagination. Here are some interesting and simple sauces for it.

Mustard dressing

Whisk 2 tablespoons of whole grain mustard with 3 tablespoons of olive oil. Season lightly with salt and pepper. Put the potatoes there and mix well.

Garlic sour cream sauce

Finely chop 2 cloves of garlic, add 2 tablespoons of sour cream and a teaspoon of vegetable oil. Finely chop the dill. Mix everything and serve with young potatoes.

Bulgarian dill sauce

Lightly fry 2 tablespoons of flour with 4-5 tablespoons of vegetable oil. Finely chop two bunches of dill and lightly fry. We dilute the dill with potato broth and cook over low heat for about 10 minutes. Beat 1 egg with ½ cup of sour milk and 1 tablespoon of vinegar or lemon juice. Mix all the ingredients and serve with potatoes.

Rusk sauce

Fry a tablespoon of white crackers in 100 g of butter. Add a finely chopped boiled egg and half a teaspoon of lemon juice. Salt the sauce and stir. Fill them with young potatoes.

The French say: "You can learn to cook and fry, but only those chosen by God can cook sauces."

Sauce is a specially prepared complex liquid seasoning for meat, fish, salad, garnish, which is designed to emphasize and sometimes change the taste of the served dishes. It's hard to imagine modern cooking without ketchup, mayonnaise, tomato paste or gravies. Even the easiest to prepare side dishes of vegetables and cereals, seasoned with sauce, turn into culinary masterpieces.

Potatoes are often used as a side dish: boiled and fried, baked and stewed, mashed potatoes and fries ... What sauce should you prefer with potatoes?

What are the sauces

Sauces are prepared on the basis of broths, sour cream or milk, butter or vegetable oil. Flour is often used to add texture to the sauce. To add a specific taste to the sauces, mushrooms, capers, olives, vinegar, lemon juice, tomato, onion and other components with a pronounced taste are added. For flavors, the sauce includes garlic, herbs, various peppers and condiments.

According to the method of preparation and consumption, sauces are divided into cold and hot.

From all the variety, five fundamental sauces are distinguished, transforming which, chefs create their own little culinary masterpieces.

Sauce Basics:

• white sauce - bechamel;
• broth brown - espaniol;
• light sauce on white broth - veloute;
• hollandaise sauce and mayonnaise - emulsin;
• a mixture of vinegar with oil (vegetable) - vinaigrette.

You can make a wide variety of gravies and sauces for potato dishes. There are some rules for applying them. For example, hot liquid sauces are suitable for boiled potatoes, and cold thick sauces for French fries.

In any case, the cook chooses the sauce for potatoes, guided by his taste preferences. Below are some recipes for potato dishes that are easy to prepare in your home kitchen.

Sour cream sauce

Sour cream sauce is usually prepared for boiled potatoes. To prepare one of its options for one kilogram of potatoes, you need:

• milk - one and a half glasses;
• sour cream - 1/2 cup;
• lemon juice - 1 spoon (teaspoon);
• parsley greens - 1 bunch;
• - taste;
• salt to taste;
• granulated sugar to taste.

Wash the potatoes thoroughly, peel and boil.

Bring the milk to a boil.

Melt butter in a saucepan, add flour, fry. Next, pour milk into the mixture, and, stirring continuously, cook for about ten minutes.

Remove the prepared sauce from heat.

Cut the boiled potatoes into slices.

Add sour cream, pepper, salt, granulated sugar, lemon juice, potato slices to the warm sauce. Mix everything gently, put on fire, heat (do not boil!).

Before serving the dish with potatoes in sour cream sauce is sprinkled with pre-chopped parsley.

Cream sauce

Potatoes in a creamy sauce - a simple dish, it is easy and quick to prepare.

For 1 kilogram of potatoes you need:

• wheat flour - 2 tablespoons (tablespoons);
• butter - 2 tablespoons (tablespoons);
• milk - one glass;
• salt to taste;
• garlic - two or three cloves, or to taste;
• greens (green onions, dill, parsley) - to taste;
• ground pepper (black, white, red) - to taste.

Thoroughly wash the potatoes, peel, cut into cubes, cook (salt water) for about 10 minutes.

Chop the garlic.

Grind butter with flour.

Boil the milk.

Pour water from a saucepan with potatoes, add milk and continue to cook over low heat, stirring gently.

Two minutes before being ready, pour a mixture of flour and butter, pepper, garlic into the potatoes. Continue cooking until potatoes are tender.

Sprinkle the dish with chopped herbs before serving.

Mustard sauce

Baked mustard sauce is a fragrant and tasty dish available to any housewife.

To prepare it, you need:

• potatoes - 1.2 kilograms;
• butter - 2 tablespoons (tablespoons);
• sunflower oil - 2 tablespoons (tablespoons);
• grain mustard - 100 grams;
• lemon - 1 piece;
• garlic - 3-4 cloves;
• salt - 1 spoon (teaspoon);
• a mixture of dry herbs to taste.

Peel the garlic, chop it with a press.

Wash the lemon, grate the yellow part of the peel (get the zest), squeeze the juice from the pulp.

Melt the butter and cool slightly.

In a container, mix melted butter, mustard, sunflower oil, zest and squeezed lemon juice, garlic mass, salt and herbs. Mix everything well.

Wash the potatoes, peel them, cut them coarsely into wedges, pour over the prepared mustard sauce. Mix everything thoroughly.

Preheat the oven.

Lightly grease a baking dish (or baking sheet) with sunflower oil.

Put the potatoes with sauce in a baking sheet (on a baking sheet), bake in the oven at 180-200 degrees for about 40 or 50 minutes.

The finished potatoes will be covered with an appetizing golden brown crust. The dish is served hot.

Chicken sauce

Chicken Sauce with Potatoes is a complete dish that is a thick sauce with a side dish.

For 1 kilogram of potatoes, the following products are required:

• chicken fillet - 700 grams;
• wheat flour - 2 tablespoons (tablespoons);
• carrots - 1 piece (large);
• ground black pepper (or other spices) - to taste;
• salt to taste;
• sunflower oil - for frying;
• fresh herbs (dill, parsley) - to taste.

Rinse the potatoes well, peel, cut into large cubes, boil.

Rinse the chicken fillet, cut into pieces, fry with a little sunflower oil until the liquid has completely evaporated.

Rinse carrots, peel, grate on a coarse grater.

Add grated carrots to the fillet in the pan, continue to fry until the vegetable is ready.

Add flour to the fried chicken and carrots, mix well and fry a little.

Transfer the prepared mixture with chicken to a saucepan with already boiled potatoes (do not drain the water in which the potatoes were boiled!), Add pepper (or other favorite spices), salt. Stir the sauce well, but gently, continue cooking for about another five or seven minutes.

Chicken sauce with potatoes is ready. Sprinkle with chopped herbs before serving.

with chicken and mushrooms

Mushrooms go well with potatoes, they are often added to sauces.

In order to prepare a sauce with potatoes, mushrooms and chicken you will need:

• potatoes - 1 kg;
• mushrooms (champignons, chanterelles, honey agarics or any others) - 200 grams;
• chicken fillet - 400 grams;
• carrots - 200 grams;
• greens (dill, celery, parsley) - to taste;
• salt to taste;
• garlic - 4 or 5 cloves;
• sunflower oil - for frying;
• ground black pepper - to taste;
• seasonings (hops-suneli or other herbs) - to taste;
• water - 800 grams;
• tomato paste - 6 tablespoons (teaspoons).

Rinse the potatoes, peel, cut into cubes, put in a saucepan and simmer with a little sunflower oil for about 10 minutes.

Rinse the chicken fillet, cut into small cubes.

Wash carrots, peel and cut into strips.

Put chicken fillet in a saucepan with potatoes, mix and continue frying. Then add carrots, mushrooms to the fillet and simmer for 10 minutes.

Add tomato paste to a stewpan with vegetables and chicken, cover with water. Mix everything well, continue to simmer until tender.

Salt and pepper the dish, add chopped garlic and seasonings a few minutes before the end of cooking.

Potatoes in mushrooms and chicken are ready. Before serving, the dish is decorated with chopped herbs.

French fries sauces

Many adults and almost all children love fries with different sauces.

To enjoy this dish, you do not have to visit fast food restaurants; you can please yourself and your loved ones by cooking it at home.

French fries are easy to make with supermarket frozen frozen products. But the fries sauce requires the following foods:

• sour cream - 200 grams;
• mayonnaise - 200 grams;
• garlic - 5 or 6 cloves;
• salt to taste;
• greens to taste;
• soft cheese to taste.

Peel the garlic and pass through a press or finely chop.

Chop the greens. Grind the cheese on a grater.

In a container, mix mayonnaise and sour cream, add garlic, herbs, cheese, salt. Mix everything very thoroughly. Put the mixture in the refrigerator for forty minutes.

The sauce is ready.

Universal sauce for potatoes

For all types of potatoes, you can offer a thick original sauce "Universal", it is very easy to prepare it from a small set of products:

• sour cream - four tablespoons (tablespoons);
• cottage cheese - 200 grams;
• garlic - 4-5 cloves;
• walnuts - 2 tablespoons (tablespoons);
• greens to taste.

Put cottage cheese, sour cream, walnuts, garlic and herbs in a container. Mix everything well with a blender. Put the resulting mixture in the refrigerator for 30 or 40 minutes. The sauce is ready to serve.

Conclusion

Sauce is an accessory that gives a complete original taste, color and smell to a dish.

A sauce for potatoes can give a simple vegetable an unforgettable and unique taste.

Don't skip sauces. They are easy to cook at home, and with their help, dishes from simple and familiar will turn into small culinary masterpieces.

Experiment, find your tastes, diversify your diet with sauces.