Many housewives simply do not know what to cook from boiled potatoes in uniforms, except for salads. Today I want to bring to your attention a very simple and delicious side dish - boiled potatoes in their skins fried in a pan. When you cook vegetables for a salad, cook potatoes a little more than the prescribed amount and you will not have any problems preparing a side dish for any meat dish. This time, we will fry the potatoes previously boiled in their skins. More on this in my recipe with step by step photos.

How to cook boiled potatoes in their skins fried in a pan for a side dish

Who cooks potatoes in their uniform? Personally, I prefer to do this in a multicooker using a steaming container. In this case, you do not need to monitor the amount of liquid in the pan and whether the tubers are not boiled. Cooking takes place completely without your participation, and there are more nutrients in the tubers.

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

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

It is best to cook delicious dishes from boiled potatoes in their skins the day after boiling. 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, the peel is well peeled off, and the pulp does not crumble when sliced.

For frying, grind vegetables into rather large pieces, as in the photo. Small tubers can simply be cut in half.

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

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

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

This garnish goes well with fresh or pickled vegetables.

Try serving boiled potatoes in their skins fried in a pan, for example, p.

Mashed potatoes in uniforms are, just imagine, the basis or there is a bond of our family. Well, you can't call mashed potatoes the cornerstone, let it be cement, or something. As my spouse says: "If you want to get a divorce, you don't need any letters through a lawyer - just make mashed potatoes differently." I don't know if this puree is really so special, or a weird husband ...

The recipe for mashed potatoes was dug up some very many years ago, somewhere, by his mother, and he had something to do with healthy eating. Excuse me for writing so vaguely: all this was conveyed to me in the form of an oral tradition, and I have never heard of such a strange way of cooking potatoes anywhere else. The concept, as I understand it, is as follows: potatoes in uniforms are a more useful product in terms of a set of substances than peeled potatoes, because, firstly, valuable trace elements in these tubers lie just under the skin, and secondly, the skin, in general and in general, prevents the loss of something there during cooking.

What else is the difference between mashed potatoes in uniforms and mashed potatoes ... um ... from civilian potatoes, which are without uniforms? It has a slightly more intense potato flavor and a different texture. At the exit, we have foam that increases in volume by about 1.5 times the amount of the original products. That is, using this mashed potatoes, we eat air to some extent, and not the same volume from one potato with milk.

Mashed potatoes in uniforms are whipped with a hand mixer. As far as I know, it is impossible to get it in any other way.

How to cook "Mashed potatoes in uniforms" step by step with a photo at home

We need about 600 g of potatoes, 350 ml of milk with a fat content of at least 3.5%, salt (to taste) and water for boiling potatoes. Requirements for potatoes: it should be boiled or medium-boiled and, preferably, strong, that is, smooth and elastic, without eyes and wrinkles. From old potatoes, if they are, in principle, boiled, such mashed potatoes will also work, but it will be with a lot of lumps. From the same potato, if it lasts a couple of extra weeks, you get a different mashed potatoes, in short. Again, potatoes are mixed with milk in different ways, so 350 ml is an approximate figure, you need to watch it along the way. If the milk is 1.5% fat, then you need to add butter. A festive, especially tasty and whiter version - replace 100 ml of milk with 3.5% fat for 100 ml of cream with 30% fat.

Before you start peeling the last potatoes, put the milk to warm. I do this in the microwave. Usually I took it by eye, then I decided to measure exactly how much it takes for such an amount of potatoes. In fact, it turned out that 350 ml. Heat for approximately 1 minute per full 100 ml at maximum power. If you intend to use cream, then do not heat it with milk, they will go cold.

Then we puree the potatoes with a mixer at the lowest possible speeds until the maximum homogeneity is available. There will be lumps at this stage - then you will not do anything with them. If butter is used, then it is rational to introduce it right now. Note: do not try to use a blender instead of a mixer - you get some kind of substance like a very thick paste.

Properly cooked potatoes in uniforms are not only tasty, but also healthy, they improve metabolic processes, stabilize blood sugar levels, protect against infectious diseases and viruses, and have a positive effect on the functioning of the nervous system. We will consider the nuances of the recipe, knowing which, even novice cooks will get a delicious hearty dish. The whole process will take approximately 40 minutes.

The peel retains vitamins and microelements in the pulp. But jacket potatoes are useful only when they do not contain a high concentration of solanine and nitrates, which accumulate under the skin. If you are not sure about the quality of root crops, it is better to peel and boil them without a "uniform".

Grade. Potatoes in salad dressing are prepared from varieties containing a minimum of starch so that the flesh does not crumble during cooking. For a regular dish, potatoes with a medium starch content are suitable, they are tastier. Too starchy (usually late) varieties are not recommended, since the pulp crumbles during cooking, as a result the dish looks ugly.

The size. Small and medium sized tubers are suitable for cooking in the peel. Large potatoes will take a long time to cook, and they don't always boil well inside.

All potatoes should be approximately the same size and preferably of the same variety. If the potatoes are different, the small tubers need to be pulled out of the water earlier so that they are not overcooked.

Ripeness. Young jacket potatoes are often softer and do not need to be peeled. Old roots are tougher and must be peeled off. Soft sprouted or green potatoes are not suitable because they contain a lot of the harmful solanine substance that accumulates near the skin.

Ingredients:

• potatoes - 0.5 kg;
• water - 2-3 liters (depending on the pan);
• salt - 1 tablespoon in 2 liters of water.

Jacket boiled potato recipe

1. Place the washed potatoes of approximately the same size in a saucepan.

2. Fill the tubers with water (must completely cover the potatoes by at least 3-4 cm). Remember that boiling will evaporate some of the water. Do not allow individual parts of the potatoes to be dry during the cooking process, otherwise they will become tasteless.

3. Add salt, which not only affects the taste, but also protects the potatoes from cracking and overcooking.

4. Bring the potatoes to a boil over high heat, reduce power, cover the pan with a lid.

How much to cook potatoes in uniforms depends on the size of the tubers: 20 minutes is enough for young small ones, medium and large potatoes will reach the desired condition in 30-45 minutes from the moment of boiling. Finished potatoes to the middle of the tuber should be easily pierced with a fork or knife. Try to check the readiness as few times as possible, with each new puncture, some of the nutrients are digested.

5. Remove the pot from the stove and drain the water, the tubers can be thrown in a colander for quick drying. If potatoes in uniforms are being prepared for salad, immediately pour cold water over the tubers for a couple of minutes, so that later it will be easier to peel them off. If it's a separate dish, just let it cool.

6. Peel the potatoes and serve (you don't need to peel young potatoes in their skins). The dish goes well with herring or sauces based on mayonnaise, vegetable oil and sour cream.

What is better potatoes with or without skin? There is no definite answer to this question - it's a matter of taste. Someone likes the taste of potatoes with skin, while others feel a strange, not very pleasant aftertaste in potatoes cooked in their skins.

Even about the benefits, opinions differ. On the one hand: all nutrients must be collected under the skin, it protects potatoes from the loss of vitamins and minerals. More nutrients are stored with it. But along with them, harmful substances accumulate under the skin: nitrates, for example. When we peel potatoes, we get rid of them. So if you are confident in your potatoes, and in the fact that they were grown in an environmentally friendly way, jacket potatoes are an excellent solution. If you are not sure, it is better to clean it.

Which potatoes to take

Usually potatoes are cooked in their uniforms, which we do not cut. Very large tubers run the risk of not baking in the middle and burning at the edges, but this is the case if we bake potatoes. If we cook, then you can take large ones.

It is most convenient to take small and medium potatoes. It will cook quickly.

Boiled potatoes in their skins

• Put the potatoes in boiling water. Then it will not stick together when cut into salad.
• There should be enough water to cover all the potatoes with a small amount to boil off.
• To prevent the skin from bursting, add a couple of tablespoons of lemon juice to the water before laying the potatoes.
• The water needs to be salted, then the peel will not burst. Enough 1 tsp. for 3 liters of water, and more is possible.
• Do not let the water boil too much; after boiling, turn the fire down to medium.
• Medium potatoes are boiled for about 35 minutes. To determine readiness, you can pierce it with a toothpick or a thin knife, if they enter easily, then the potatoes are cooked.
• When checking for doneness, do not pierce the potatoes many times. Less is more: vitamins leak out through lesions in the skin.
• It is impossible to digest potatoes - it will not taste good, and the skin will surely burst.
• If, after removing the potatoes from the water, immerse them in cold water for a second - it will be easy to peel.
• After boiling, the potatoes can be fried, whole or cut. It turns out to be an excellent and tasty side dish.

Syracuse potatoes

These are potatoes boiled in skins and brine. Has a peculiar taste and creamy texture. The fact is that salt raises the boiling point, so the potatoes cook faster than usual. In addition, salt creates a thin crust on the surface of the potato, thanks to which it does not lose its useful and taste qualities.

How to cook:

You need to put enough salt in boiling water so that it stops dissolving. Then put potatoes in a saucepan - the water should cover it by two fingers. Cook in low boiling water for half an hour. If the potatoes are large, then you can cook longer. It is advisable not to pierce the peel trying to find out if the potatoes are boiled. After all, by doing so you destroy the protective layer of salt. It is best to cook small potatoes in salt.

Most adults and kids are adored. However, the traditional dishes from it are already tired of the order, and housewives surf the Internet in search of new culinary recipes. Boiled potatoes are delicious fried, with butter and garlic, pickles, eggs and herbs go well with it. It remains only to choose the recipe you like.

Delicious potato recipes

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

Recipe number 1

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

• 1 can of stewed meat;
• 4 potatoes;
• 2 tablespoons tomato paste
• 1 carrot;
• 1 onion;
• vegetable oil;
• greens;
• salt pepper.

Cook boiled potatoes as follows:

1. Peel the tubers and cut them into medium pieces.
2. Next, the potatoes are boiled in salted water until tender.
3. Cut the onion into cubes.
4. Tinder carrots.
5. Fry onions with carrots in a pan with vegetable oil.
6. Add tomato paste to 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 pot with potatoes. Cook all the ingredients over low heat for about 5 minutes.
9. The dish is salted, pepper, sprinkled with herbs and served to the table.

This boiled potato recipe is suitable for multicooker cooking. To do this, select the "Quenching" mode, and after the end of cooking, set the "Heating" function for 30 minutes.

Recipe number 2

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

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

Cooking is very simple:

1. The tubers are peeled, cut into middle pieces and placed in boiling water. The cooking time for potatoes is 15-20 minutes.
2. The water is drained, and butter is put in a saucepan.
3. The washed dill is cut and added to the potatoes.
4. 2 garlic cloves are squeezed out to the products, salt and pepper.
5. Cover the saucepan and shake several times to distribute the oil and garlic evenly over the pieces.
6. Spread the potatoes with dill on a dish and serve hot.

Potatoes with a pleasant creamy taste are suitable as a main course and as a side dish for meat or fish. For this recipe, it's best to choose a red vegetable with the least starch content. Meat and fish dishes, fresh vegetables and pickles are suitable for boiled potatoes with herbs.

Recipe number 3

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

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

Preparation:

1. Boil the potatoes in their skins until tender, cool and peel them.
2. Eggs are boiled and peeled.
3. Mayonnaise, mustard, vinegar, pepper and salt are mixed.
4. Eggs and potatoes are diced and mixed with the sauce.

The salad is sent to the refrigerator for several hours, and sprinkled with herbs and green onions before serving.

Fry boiled potatoes

Boiled-fried potatoes are great for lean meals. 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 number 1

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

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

Cooking process:

1. Peel the potatoes and remove the eyes from it.
2. It is boiled in salted water, pre-cut into medium-sized cubes.
3. After 5-7 minutes, the vegetable is thrown into a colander to glass the water.
4. Vegetable oil is poured into the pan, a piece of butter is added.
5. Fry boiled potatoes until cooked, stirring occasionally. Chopped garlic is added 2-3 minutes before the end.
6. Put the potatoes on a separate dish, salt and sprinkle with herbs.

Kiev cutlets go well with fried boiled potatoes.

Recipe number 2

Another option for a potato dish involves frying a vegetable along with onions and carrots. The following products are taken for him:

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

Cooking is as follows:

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

You can use your favorite spices for the recipe. Potatoes will not have a crispy crust, but this does not make the dish less tasty.

Recipe number 3

For those who follow the figure and avoid fried foods, recipes from boiled potatoes are more suitable. They are prepared without mayonnaise. A salad with boiled potatoes and pickles is quite popular. To prepare it, the following ingredients are required:

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

Boiled potato recipe:

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

You can diversify the salad by adding olives, 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 are also useful. It restores the elasticity of joints, cleanses the blood of harmful cholesterol. It is used after abdominal operations and to leave the post.

For medicinal purposes, only young potatoes are eaten. To preserve its useful qualities, the product is dipped in boiling water. For this, only enameled dishes are used. 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 use boiled potatoes immediately after cooking, without leaving 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 used for urolithiasis, 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 quite enough.

Many girls are interested in whether it is possible to eat potatoes on a diet, and how many calories they contain. This vegetable is not considered a high-calorie food. In 100 g, only 77 kcal. Most of them are provided by carbohydrates (16 g), there are few proteins in the product - only 2 g. Therefore, potatoes are not very suitable as an ingredient for a dietary menu. It is replaced by other foods that contain more protein.

There is an opinion that potatoes get 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 carbohydrate intake when a person consumes large amounts of potatoes.

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