Read recipes for delicious potato dishes. Potato dishes

03.07.2020

Young potatoes with fresh dill and young garlic are a real delight. It is not for nothing that we have been waiting for the summer season for almost a whole year, when you can taste this wonderful, albeit simple dish. But the best part is that early potatoes are not only tasty, but also extremely healthy.

As in many fresh vegetables it contains a record number of essential elements and vitamins for health. Moreover, young potatoes are considered a low-calorie vegetable. In boiled form, this figure barely exceeds 60 units.

Eating a variety of dishes prepared on the basis of young potatoes helps to strengthen blood vessels, prolong the youth of cells and the whole body. The components that make up the potatoes help to normalize metabolic processes, remove excess fluid and harmful toxins.

You can eat young potatoes directly with the skin, this will only add usefulness to the dish. It is believed that it is in the upper part of the root crop that the largest amount of useful elements is contained. In addition, the skin of a young potato is so thin that it can be easily removed with the slightest effort. You can peel the tubers not only with a knife, but also with a hard sponge, metal mesh or even salt.

In the latter case, it is recommended to put the roots in a saucepan or a strong plastic bag, add a large handful of coarse salt there and shake vigorously for several minutes. But the easiest way is to pour water over the tubers and let them stand for 5-10 minutes, then wash them thoroughly, applying some effort. If the potatoes are fresh, only recently dug out of the ground, then the peel itself will move away from the root crops.

When peeling potatoes, it is important to remember that the starch released during this process will certainly stain your hands a dark color. Therefore, when starting the procedure, experienced housewives recommend wearing gloves.

How to cook young potatoes - the best recipe with video

If you don't have much time at your disposal, then you should use the following recipe. In the oven, young potatoes will be cooked without your presence.

1 kg young potatoes;
1 tsp mixtures of Italian herbs;
1.5 tsp fine salt;
2 tbsp olive oil or sunflower oil.

Preparation:

Peel the potatoes from thin peels, wash thoroughly and dry slightly.
Arrange without cutting into a deep baking sheet. Sprinkle with salt, Italian herbs and oil. Stir with a spoon.
Tighten the baking sheet with foil and bake until tender (25–40 minutes, depending on size) in an oven preheated to 220 ° C.
All the nuances of cooking will be shown in the video instruction.

Young potatoes in the oven - baked potato recipe

To get a particularly savory potato in the oven, you can pre-marinate it. Then the finished dish will acquire a refined aroma and indescribable taste.

0.5-0.6 kg of potatoes;
3-4 tbsp vegetable oil;
2-3 garlic cloves;
salt, black pepper taste;
a generous handful of any aromatic herbs.

Preparation:

Potato tubers do not need to be peeled, but only thoroughly washed in running water. If the potatoes are large, cut each into 4 parts, if medium, then into two.
Fold the prepared tubers into any container (pot, jar, bowl). Add coarsely chopped garlic, salt, pepper, spices and oil there. Cover and shake vigorously several times to ensure everything spicy ingredients evenly distributed.
Leave the potatoes to marinate for 10-30 minutes, shaking occasionally.
Place the pickled tubers in an ovenproof dish and pour the rest of the marinade on top.
Place in a preheated oven (about 200 ° C) and bake uncovered for about 40 minutes. The finished potatoes become golden brown and prick easily with a fork.

Young potatoes in a slow cooker - step by step recipe with photo

Cooking young potatoes in a multicooker is even easier. At the same time, it turns out to be a little fried on top and very tender on the inside.

1 kg of young potatoes;
50 g butter;
water;
salt.

Preparation:

Peel the potatoes by any convenient method, wash and put them in a multicooker bowl entirely in exactly one layer. Pour in some water.

2. Set the "double boiler" program (any that provides for boiling) for 20-30 minutes and wait until all the liquid has evaporated.

3. Add butter, put the appliance in frying or baking mode. Wait for the butter to completely melt and close the lid.

4. After 5-7 minutes, stir the browned potatoes and wait the same amount of time until the tubers are fried on the other side.

Young potatoes with dill - a classic recipe

The classic recipe for making young potatoes with dill is basic. Using it and changing additional ingredients, you can get a completely new dish every time.

1 kg of young potatoes;
50 g butter;
a bunch of dill;
salt.

Preparation:

Peel the tubers, cut into 2–4 pieces, depending on the original size.
Pour with water, salt to taste and cook after boiling until cooked on medium gas for 15-25 minutes.
Drain the boiled potatoes. Toss a generous slice of butter into a saucepan and shake gently to coat each bite.
Chop the washed and dried dill and send it to the potatoes. If desired, you can add any other greens to the dill (parsley, a little cilantro, a green onion, feathers of young garlic). Stir and serve immediately.

Small young potatoes - how to cook them deliciously

If, after sorting out potatoes, there are especially miniature tubers left, do not rush to put them on banal mashed potatoes. Small young potatoes can be used to make an amazing meal.

1 kg of potatoes;
50 g butter;
1 tbsp vegetable;
2-3 cloves of garlic;
salt.

Preparation:

Put small potatoes in a bowl, cover with water and wash well using a brush or hard sponge. After such a procedure, it is not necessary to clean it at all.
Fill the tubers with water and cook after boiling for 5–8 minutes, almost until tender.
Drain the water, and send the potatoes to the oil heated in a pan (vegetable and butter).
Fry over medium heat until golden brown, remembering to stir vigorously for an even frying. This will take another 3-5 minutes.
Chop the garlic finely, throw it into the pan a couple of minutes before turning off the potatoes. Add some fresh herbs if desired.

Fried young potatoes

Young potatoes are great for frying, but there are a few nuances here. Unlike "old" tubers, it cooks much faster, and the pieces perfectly retain their original shape and do not fall apart. For frying, it is better to use olive oil or sunflower oil... Lard or fat brisket is ideal.

8 medium potatoes;
frying oil;
salt;
optional supplements.

Preparation:

Peel the potatoes to your liking or leave them in their skins after washing well. Cut as you like: strips, cubes, circles.
Pour a generous amount of oil into the skillet, and as soon as it warms up, add the potatoes.
Cook as usual, stirring occasionally, until the slices are cooked and slightly golden brown.
About 3-5 minutes before the end of frying, salt to taste and add any herbs (dill, parsley, basil, oregano, marjoram) for aroma. Sprinkle with finely chopped green onions or young garlic.

Young potatoes with garlic - a delicious recipe

The tender flesh of young potatoes goes best with butter and garlic. The following recipe will tell you in detail how to prepare an especially tasty and aromatic dish.

1.5 kg of potatoes;
6 tbsp vegetable oil;
3 large cloves of garlic;
fine salt;
paprika;
a mixture of peppers;
100 g hard cheese.

Preparation:

Cut the peeled potatoes into large slices. Fill for 10 minutes cold water to remove excess starch.
Drain the water, air dry the potatoes a little. Add salt, pepper mixture and paprika. Other herbs can be used as desired.
Pass the garlic through a press. Add it to potatoes, pour over with vegetable oil. Stir and let marinate for 5-10 minutes.
Place the lightly pickled potatoes on a parchment-lined baking sheet in an even layer, rub with grated cheese on top.
Bake for about 20-30 minutes in an oven at an average temperature of 200 ° C. Sprinkle with fresh herbs when serving.

Young potatoes with chicken

If you bake a chicken with young potatoes in the oven, you can get a complex dish without much difficulty. To make chicken meat as soft and tender as young potatoes, it must be marinated in advance.

3 chicken thighs;
0.7 g of young potatoes;
100 ml sour cream;
3-4 cloves of garlic;
fresh herbs;
salt, coarsely ground pepper.

Preparation:

Rub cleanly washed thighs with pepper, salt and crushed garlic. Leave for about an hour in the refrigerator to marinate.
Peel medium potatoes and cut into quarters. Drizzle with sour cream, add a little salt and stir.
Grease a deep form with butter, put the pickled thighs in the center, spread the potatoes around the edges.
Tighten the top of the dish with foil and bake for about 40–45 minutes in an oven preheated to 180–200 ° C.
Remove the foil and bake for another 5-8 minutes to obtain golden brown on chicken and potatoes. Sprinkle with finely chopped herbs at the end.

Sour cream makes delicate taste young potatoes more pronounced, and cheese crust, formed during baking, retains its loose structure.

500 g potatoes;
3 tsp sour cream;
50 g of hard cheese;
½ tsp flour;
2 garlic cloves;
1 tsp vegetable oil;
it tastes like salt and pepper.

Preparation:

Peel the potatoes from a thin skin, cut them arbitrarily and fill them for 10 minutes with cold water.
At this time, prepare sour cream sauce: add flour, salt, pepper and garlic passed through a crusher to the sour cream.
Arrange the potato slices on a greased baking sheet, pour on top sour cream sauce and sprinkle with coarsely grated cheese.
Bake for about 30-40 minutes in an oven preheated to 180 ° C.
The video recipe offers another option for cooking young potatoes with sour cream.

It's hard to imagine Russian cuisine without potatoes. And somehow it does not fit into my head that some three hundred years ago, our ancestors did without potatoes, and some particularly lively citizens even raised potato riots, not wanting to be poisoned by an overseas vegetable. And now, for almost any housewife, the lack of potatoes can cause, if not panic, then some inconvenience. Potato dishes can be very different, be it the first, second or even dessert. Potatoes are used to make wonderful bread and flat cakes. And most importantly, cooking from potatoes is quick and easy. The most democratic product!

But, oddly enough, not everyone knows how to properly cook potatoes. There are some rules that should not be broken. The fact is that the quality of potato dishes depends on the presence of starch in it and on how it is converted in potatoes under the influence of high temperature, liquid and acidic environment. So, for example, potatoes will never boil down in an acidic environment. That's why sauerkraut for cabbage or salted cucumbers for pickle, stew separately and put in a saucepan shortly before the end of cooking, otherwise the potatoes will be dense, as if undercooked. But when cooking potatoes for salads, this feature will come in handy. Some varieties of potatoes are very boiled and may even fall apart - and in these cases it will help lemon acid or vinegar.

Even the simplest dish - - not everyone knows how to cook correctly. Jacket potatoes or peeled tubers should be placed in boiling salted water and cooked under a lid. The fact is that if you put potatoes in cold water and put them on fire, then the temperature inside the tubers will reach 70 ° C only after 20-25 minutes, and during this time at least 10% of starch is saccharified in the potatoes under the influence of heating. The resulting sugar goes into the broth, and the potatoes are sticky. A completely different picture will turn out if the potatoes are dipped in boiling water: after 5-6 minutes, the enzymes lose their activity, the starch is not hydrolyzed, and the loss of nutrients is significantly reduced. And potatoes are cooked much faster. After cooking, the water must be drained immediately, and the potatoes must be dried over low heat, covered with a lid.

... To boil good potatoes for a salad or to take a "brake" with you on the road, cook "freite" potatoes. Make a so-called hypertonic brine - a very concentrated salt solution (350 g of salt per 1 liter of water). Not all of the salt will dissolve in water, that's okay. Put the washed, unpeeled tubers into the cold solution and put on high heat. If the salt dissolves during heating, add more. After boiling, cook loosely closed lid over fairly high heat. Try to keep all tubers covered with water. When cooking, the potatoes hiss, as if they were fried in oil - this boils off the water, its vapors do not allow the brine to penetrate inside. Therefore, such potatoes must be salted before use. The potatoes are cooked for about 15 minutes. The longer the boil time, the smaller and denser the potatoes will be. As soon as the potatoes are ready, immediately remove them from the brine, do not let them remain in them for a minute. If the potatoes were cooked for storage outside the cold (for example, on the road), leave them at room temperature without washing - the salt forms a dense crust that protects the potatoes from spoilage. Do not pour out the solution after cooking, it can be used more than a dozen times. Potatoes cooked in this way taste like baked ones.

. In the preparation of this dish, there are several subtleties, having mastered which, you will cook amazing puree(and not "mint", which, when cooled, hardens like a stone). Boiled potatoes rub through a sieve hot, add oil, pour in almost boiling milk in 2-3 doses and beat thoroughly until fluffy. Whipping is a must! In order to delay the inevitable hardening of mashed potatoes during cooling, they add fresh eggs or yolks and refined vegetable oil (you can add as much or half as much as butter). Hot cream can be added instead of milk. When rubbing hot potatoes, the cells of its tissue remain intact, and the mashed potatoes do not become sticky.

If you want to please your family fried potatoes with a crispy crust, you have to try a little, but the result is worth it! Cut the potatoes into wedges, slices or cubes as desired. Rinse in cold water and pat dry on a towel. Dip the potato slices in flour (or a mixture of flour and egg powder, which tastes better). Heat oil in a heavy-bottomed skillet and lay out the potatoes. The layer of potatoes should not exceed 4-5 cm. Fry, stirring occasionally, until tender, without covering. Salt after golden brown.

Properly cooked French fries are considered as dietary as boiled ones! This statement does not in any way apply to potatoes served in fast food cafes, where potatoes are fried on something incomprehensible, rarely filtered in order to save money. So, first, let's prepare deep fat: a mixture of refined vegetable oil and ghee lard in a 1: 1 ratio, but the option is possible when deep fat can only consist of vegetable oil. Pour deep fat into a tall saucepan, with the oil no more than half full. The oil must be heated to 180-190 ° C. Cut the potatoes into long sticks, rinse with cold water and pat dry on a towel. In no case need to salt, the potatoes will get wet because of this and will absorb the fat too much. Place the potato wedges in a special mesh and dip in boiling oil. Potatoes should be 8-10 times less than oil. After the formation of a golden brown crust, remove the potatoes, let the oil drain and sprinkle with fine salt, which can be additionally flavored with seasonings. Do not fry the potatoes until they are too crusty, as this will impair the taste. ready meal and leads to deep fat burning. (With proper frying, deep fat can be used multiple times.) Deep-frying potatoes can be sliced with special device that cuts the potatoes in spirals. After cutting the spirals, tubers with holes can be stuffed with minced meat and baked.

And now you can cook more complex dishes from potatoes. Although, if you look at it, there is nothing complicated in their preparation.

Ingredients:
4-5 potatoes,
1 egg,
flour, salt.

Preparation:
Boil potatoes in their skins, peel and chop in any way. Season with salt, add egg and flour and knead soft dough(do not overdo it with flour, otherwise the finished gnocchi will be like dumplings). Blind sausages, cut into pieces, roll into balls and press each one lightly to make washers. Boil the gnocchi in salted water. Serve with sour cream. Gnocchi can be prepared for future use, frozen, and then boiled until half cooked, put in pots and baked with cheese, ham, etc.

Potatoes baked in bacon

Peel the peeled potatoes, wrap with thin strips of bacon, wrap in foil and bake in the hot oven for 30 minutes. Great recipe for a picnic!

Ingredients:
4-5 potatoes,
100 g champignons,
50 g butter
salt, pepper, sour cream, onion or garlic, herbs.

Preparation:
Cut the mushrooms into thin slices. Cut the peeled tubers into thin circles, not cutting a little to the end, so that they open like a fan. In each cut, put slices of mushrooms, sprigs of herbs, salt and pepper, put crushed garlic or grated onion on top. Place the potatoes in a greased pan, top with melted butter and place in hot oven for 40 minutes. For a picnic, wrap each accordion potato in foil and bake for 30 minutes.

Ingredients:
5-6 potatoes,
100 g of hunting sausages,
5 eggs,
250 ml of milk
salt pepper.

Preparation:
Cut the potatoes and sausages into slices and simmer in olive oil until tender. Beat eggs with milk, salt and pepper. Place the potatoes and sausages in a baking dish and cover with eggs. Bake at 180 ° C for about 30 minutes.

Ingredients:
5-6 potatoes,
2 eggs,
1 tbsp flour,
salt pepper.

Preparation:
Rub raw potatoes on a coarse grater, add eggs and flour, mix gently. Blind small cutlets and fry them on vegetable oil... Submit immediately. If the potato pancakes stand up, they will become dense. In this case, they can be stewed in sour cream with garlic, diluted with water and lightly salted.

Ingredients:
300 g potatoes
200 g of cottage cheese,
300 g flour
300 g berries
1 egg,
butter, sour cream, salt.

Preparation:
Boil peeled potatoes in salted water and cool. Grind in a blender or crush. Mix with egg and cottage cheese, add flour and knead the dough. Roll the dough into balls the size of Walnut... Roll each ball into a flat cake and put one whole berry in the middle. Connect the edges of the cake and shape the ball again. Boil the dumplings in salted water for 7-10 minutes. Serve with butter or sour cream, sprinkled with sugar.

Ingredients:
400 g potatoes
300 g of meat
100 g fresh lard,
2 onions
1 egg,
3 tbsp flour,
vegetable oil, salt, pepper.

Preparation:
Pass the meat through a meat grinder, cut the bacon into small cubes, chop the onion. Lightly fry the bacon, add the onion and simmer until half cooked. Put the minced meat and fry until tender, season with salt and pepper. Boil the potatoes in their skins, cool, peel and chop. Mix with egg, flour and salt, knead the dough. Divide into equal pieces, make tortillas, add cooled filling and shape patties. Dip in flour or bread crumbs and fry until golden brown or bake in the oven. Minced meat for zraz can be anything: mushrooms, eggs and onions, cheese, cabbage, fish, shrimps ...

Ingredients:
1 potato tuber,
2 stacks flour,
¼ tsp Sahara,
1 ½ tsp salt,
⅔ stack. warm water or potato broth,
3 tbsp olive oil,
⅔ tsp dry yeast,
1-2 ripe tomatoes,
1 tsp dried oregano.

Preparation:
Boil peeled potatoes until tender in salted water and chop in mashed potatoes. Pour the required amount of broth and cool to 30 ° C. Dissolve the yeast and sugar in the broth and leave for 10 minutes. Sift flour, pour yeast into it, stir and add mashed potatoes and salt. Stir with a wooden spoon and pour in 2 tbsp. olive oil. Knead the soft and elastic dough... Roll it into a ball, sprinkle with flour, cover with a towel and leave for 1-2 hours. Transfer the dough that has come into the mold and stretch it along the bottom and sides of the mold. Peel the tomatoes, cut into rings or cubes and place on the dough, sprinkle with oregano, season with salt and pour over the remaining oil. Cover with a towel and leave for another hour. After that, put in an oven preheated to 210-220 ° C for 40 minutes. Transfer the finished focaccia to the table and let cool slightly.

it good recipe for a delicious dish made from yesterday's mashed potatoes. Form small balls of mashed potatoes, breaded in flour, dip in a loose egg and breaded again in breadcrumbs or grated wheat bread... Deep-fry croquettes. In mashed potatoes, you can add 2-3 tbsp. granular mustard, it will turn out spicy.

Another recipe hearty dinner from the remains of mashed potatoes. Add 1-2 eggs, 3-4 tablespoons to the mashed potatoes. flour and knead the plastic dough. Add chopped herbs and spices. Put the rolled dough into a mold, greased with butter and sprinkled with breadcrumbs, and wrap it over the edges of the mold. Place a layer on the dough grated cheese, onions fried in vegetable oil, diced ham or sautéed minced meat, a layer of cheese. Pour over with a mixture of eggs and sour cream. Bake at 180 ° C until browning.

Korean style potatoes

Ingredients:
3-4 potatoes,
4-5 cloves of garlic
ground coriander, soy sauce, ground black and red pepper - as much as possible, since the dish should turn out to be quite spicy.

Preparation:
Grate peeled potatoes for korean carrots to make long straws. Rinse the potatoes several times in running water until the starch is completely washed off. Salt and acidify a large amount of water with vinegar and boil. With boiling water, place the potatoes in a saucepan and stand for exactly 1 minute. Drain the boiling water quickly and rinse the potatoes with cold water like pasta. Add vinegar, black and red peppers, coriander, crushed garlic and soy sauce, stir and refrigerate for an hour.

Unfortunately, it is impossible to list all potato dishes in one article. But a great variety of recipes can be found on the pages of our site!

Larisa Shuftaykina

Time passed, and this vegetable became simply irreplaceable for Europeans - they began to call it “the second bread”. Try 10 simple and delicious recipes potatoes for every day

Potato meatballs for breakfast

We take: 4 boiled potatoes, 100 g of hard cheese, 150 ham (or sausages), 2 raw eggs 1 tablespoon flour, cooking oil, green onions, salt, pepper to taste.

Cooking: potatoes, cheese and three grated sausage. Add eggs, green onions, pepper and salt. Add flour and mix everything well. Dip in flour, form meatballs and fry in a pan in vegetable oil. Serve hot, sprinkled with sour cream.

Baked potatoes

We take: potatoes, spices to your liking, a little vegetable oil, salt to taste.

Cooking: Peel the potatoes and cut into slices, boil in water for 5 - 7 minutes, sprinkle with oil and bake in a preheated oven until golden brown. Young potatoes will be ready in 15 minutes. Small potatoes can be baked whole. If you want the spices to be evenly distributed, put the potatoes, spices and oil in a plastic bag, squeeze it with your hand on top and shake everything well.

Dauphine potatoes

We take: 9 medium potatoes, 9 teaspoons of butter, 9 slices of Dutch or Gouda cheese, salt and ground pepper to taste.

Cooking: peel the potatoes by cutting off a small piece from one edge so that it can be placed vertically. We make cuts along the entire length of the potato with a knife, as if you were cutting for fries, but without cutting to the edge of about 1 cm. Salt, pepper, put 1 teaspoon of oil inside each potato, if you wish, you can put a little garlic in the cuts. Place the potatoes in a high-sided baking dish. Put a slice of cheese on top of each potato. We bake in an oven preheated to 180 degrees for about 45 - 50 minutes (until tender). Eat hot on the table, sprinkle with herbs.

We take: potatoes, bacon, cheese, a clove of garlic, salt, pepper to taste.

Cooking: choose potatoes not very large, elongated. We make cuts throughout the potatoes, undercutting to the end. Brush lightly with salt. Insert a slice of bacon and cheese into each cut of the potato, alternating between them. Pepper on top, wrap in foil (put a clove of garlic in foil). Put in the oven for 40 - 45 minutes.

Home-style roast with potatoes

We take: 0.5KG chicken meat, 5 - 6 potatoes, 1 onion, 1 small carrot, 2 tablespoons of flour, salt and pepper to taste, vegetable oil for frying.

Cooking: cut the onion into half rings, rub the carrots on a coarse grater, fry them until golden brown. Cut the chicken into medium pieces, fry until almost cooked with onions and carrots. Cut the potatoes into large cubes or rings. Add 2 tablespoons of flour to the potatoes, mix. Add potatoes to the meat. Fill the roast with water so that it covers the potatoes. Salt and pepper Simmer under the lid until the potatoes are cooked.

Potatoes baked with tomatoes and cheese

We take: 0.5 kg of potatoes, 200 g of hard cheese, 350 g of tomatoes, salt to taste.

Cooking: Peel the potatoes, boil in salted water until tender (about 20 minutes after boiling). Cool it down. If the tomatoes are small, cut them into slices, if large - in semicircles. Cut the cheese into slices. Cut the potatoes lengthwise into two parts, put them in a greased baking dish. Put cheese and tomatoes on the potatoes. We put in an oven preheated to 180 degrees. We bake for 20 - 25 minutes.

Potatoes with curd cream

We take: 1 kg of potatoes, 200 g of cottage cheese, 2 tablespoons of sour cream, 2 cloves of garlic, herbs, salt, pepper to taste.

Cooking: Peel the potatoes, boil in salted water until tender. Finely chop the greens. We mix cottage cheese and sour cream. Add greens and garlic squeezed through a garlic into the cottage cheese, mix, salt and pepper. Hot potatoes cut lengthwise into two parts. Put the curd mass on the potatoes. Sprinkle with herbs when serving.

Fried potatoes with mushrooms

We take: 1 kg of potatoes, 500 g of mushrooms, 300 g of onions, vegetable oil, herbs, salt to taste.

Cooking: Finely chop the onion, cut the mushrooms into small pieces, cut the potatoes into cubes. Fry onions in vegetable oil, add mushrooms, fry for 5 - 6 minutes. Add potatoes, fry until tender (about 20 - 25 minutes). Salt to taste. Sprinkle with herbs when serving.

Baked potatoes with quail eggs

We take: 5 medium potato tubers, 10 quail eggs (you can use medium-sized chicken eggs), 50 g cheese, salt and pepper to taste.

Cooking: boil potatoes (without peeling) in salted water, peel. Cut into two parts, cut a little from the bottom so that the potatoes can be placed. Using a teaspoon, make a depression in the potatoes. Break and pour into a depression in a potato quail egg... Place the potatoes in a baking dish. Salt and pepper. Rub the cheese on a fine grater. Sprinkle the cheese over the potatoes. Bake in the oven at 180 degrees until golden brown (about 30 minutes).

What to cook from potatoes quickly and tasty: recipes with a photo on 8 Spoons.

My grandmother always says: potatoes are the second bread. If the hostess knows how to cook simple dishes from potatoes, the family will always be fed their fill. In my family, hot potato dishes hold a special place of honor. I cook often traditional dishes from potatoes, and I also reserve the full right to experiment in the kitchen to satisfy culinary interests and prepare new dishes from potatoes.

Especially for you, dear friends, I have collected all the recipes on how to cook delicious potatoes in a separate section. Here you will find what to cook from potatoes quickly and tasty, potato dishes for hastily, potato dishes in the oven, as well as new potato dishes. For your convenience, all presented on the site are accompanied by step by step photos and detailed description cooking process.

Wish you Bon Appetit, and enjoyable culinary creativity with the site 8 Spoons!

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What is accordion meat, you, my dear friends, probably know - this recipe is very popular, many housewives cook this meat with tomatoes and cheese in cuts. And today I want to suggest that you bake potatoes in the oven in this way. Delicious baked ...

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Time passed, and this vegetable became simply irreplaceable for Europeans - they began to call it “the second bread”. Try 10 simple and delicious potato recipes every day

Potato meatballs for breakfast

We take: 4 boiled potatoes, 100 g of hard cheese, 150 ham (or sausages), 2 raw eggs, 1 tablespoon flour, oil for frying, green onions, salt, pepper to taste.

Baked potatoes

We take: potatoes, spices to your liking, a little vegetable oil, salt to taste.

Dauphine potatoes

We take: 9 medium potatoes, 9 teaspoons of butter, 9 slices of Dutch or Gouda cheese, salt and ground pepper to taste.

We take: potatoes, bacon, cheese, a clove of garlic, salt, pepper to taste.

Home-style roast with potatoes

We take: 0.5 kg of chicken meat, 5 - 6 potatoes, 1 onion, 1 small carrot, 2 tablespoons of flour, salt and pepper to taste, vegetable oil for frying.

Potatoes baked with tomatoes and cheese

We take: 0.5 kg of potatoes, 200 g of hard cheese, 350 g of tomatoes, salt to taste.

Potatoes with curd cream

We take: 1 kg of potatoes, 200 g of cottage cheese, 2 tablespoons of sour cream, 2 cloves of garlic, herbs, salt, pepper to taste.

Cooking: Peel the potatoes, boil in salted water until tender. Finely chop the greens. We mix cottage cheese and sour cream. Add greens and garlic squeezed through a garlic into the cottage cheese, mix, salt and pepper. Cut the hot potatoes in half lengthwise. Put the curd mass on the potatoes. Sprinkle with herbs when serving.

Fried potatoes with mushrooms

We take: 1 kg of potatoes, 500 g of mushrooms, 300 g of onions, vegetable oil, herbs, salt to taste.

Baked potatoes with quail eggs

We take: 5 medium potato tubers, 10 quail eggs (medium-sized chicken eggs can be used), 50 g cheese, salt and pepper to taste.

Cooking: boil potatoes (without peeling) in salted water, peel. Cut into two parts, cut a little from the bottom so that the potatoes can be placed. Using a teaspoon, make a depression in the potatoes. We break and pour the quail egg into the recess in the potato. Place the potatoes in a baking dish. Salt and pepper. Rub the cheese on a fine grater. Sprinkle the cheese over the potatoes. Bake in the oven at 180 degrees until golden brown (about 30 minutes).