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.
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.
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.
Let's start with the basics. With boiled potatoes.
Ingredients:
Cooking method:
Taking as a basis the recipe for boiling young potatoes, you can prepare many dishes from it.
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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.
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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.
for 3 servings
Young potatoes - 6-9 pieces (depending on the size of the tubers);
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.
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.
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.
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.
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.
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.
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.
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
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.
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
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.
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
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.
For this dish, it is better to choose small young potatoes. Ideally, her skin should be dyed with an even color, not flakes.
Ingredients
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.
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 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?
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:
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 is usually prepared for boiled potatoes. To prepare one of its options for one kilogram of potatoes, you need:
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.
Potatoes in a creamy sauce - a simple dish, it is easy and quick to prepare.
For 1 kilogram of potatoes you need:
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.
Baked mustard sauce is a fragrant and tasty dish available to any housewife.
To prepare it, you need:
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 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:
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.
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:
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.
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:
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.
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:
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.
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.