Delicious new potatoes. How to cook new potatoes: recipes to note

Potato bagels with cheese – original snack, which will surprise not only with its taste, but also with its ease of preparation. Just a few ingredients, and what a result - crispy, tender potato dough and aromatic cheese filling.

potatoes, wheat flour, hard cheese, salt, vegetable oil

Dumplings with potatoes, from choux pastry, which is very simple and pleasant to work with. This dough does not tear or fall apart, holds the filling well and is tasty in itself. Dumplings are always simple, fast, affordable and tasty. And this recipe for dumpling dough is just a godsend!

flour, water, butter, salt, eggs, potatoes, butter, salt, bacon, onion

Today I will cook quick pies with potatoes. Getting ready fried pies from yeast dough very simple, and you will be delighted with their taste.

flour, water, sugar, dry yeast, vegetable oil, salt, boiled potatoes, onions, ground black pepper, salt, vegetable oil

Fantastic, not a recipe! It turned out very tasty! Unexpectedly for me, from regular products, and so delicious! For lovers of potatoes and meat, this dish is a godsend! Be sure to try the baked meat and potato balls, and write your impressions! Bon appetit!

minced pork, onions, eggs, breadcrumbs, salt, ground black pepper, boiled potatoes, cheese, eggs, butter, salt, ground black pepper, garlic...

Everything turned out very tasty and easy! I'm cooking potato zrazy or Japanese-style croquettes (korroke), I’ve been wanting to try this recipe for a long time. Repeat after me, good luck!

Interesting and new recipe dumplings with potatoes and sauerkraut in one filling. Dough for dumplings - with ground flax seeds. Dough without eggs, suitable for those who fast or are intolerant to eggs. Filling from simple products, but I’m cooking and trying this for the first time! It was delicious, I will repeat it!

wheat flour, flax seeds, vegetable oil, salt, water, potatoes, sauerkraut, onions, salt, ground black pepper, vegetable oil

Recipe snack pie from puff pastry stuffed with sausage, potatoes and egg-sour cream filling. Thanks to original design shaped like a flower layer cake this recipe is not a shame to put even on festive table in honor of March 8th. Cooking will not take much of your time, since the pie is prepared from ready-made puff pastry.

puff pastry, potatoes, boiled sausage, raw smoked sausage, sour cream, salt, dill, eggs, wheat flour

I suggest making you gnocchi (Italian dumplings) from potatoes and pumpkin. You can serve them as a side dish or main dish with your favorite sauce (we like sour cream or yogurt).

pumpkin, potatoes, flour, butter, garlic, salt, sour cream

Such openwork pancakes with filling, decorated in the form of bags, will decorate your family and holiday table. Be sure to try this recipe for pouch pancakes, they are very tasty and filling.

kefir, flour, boiling water, eggs, sugar, soda, vegetable oil, butter, potatoes, bacon, onions, butter, vegetable oil, salt, green onions

Good morning And Have a good day! Today we have good recipe breakfast! It's easy to prepare and makes a lot! Enough to feed the whole family! Potato casserole with homemade sausages or sausages. Well, very tasty!

boiled potatoes, sausages, green onions, eggs, cream, salt, ground black pepper, vegetable oil

Large quantity onions and the presence of dried apricots give the dish an interesting sweetish taste! Vegetable stew with dried apricots it is very light, but at the same time satisfying!

potatoes, zucchini, tomatoes, dried apricots, onions, red onions, carrots, vegetable oil, salt, ground black pepper, water

Great savory pie from ready-made puff pastry stuffed with potatoes and lard! The pie turns out very tasty and beautiful, layered in cut. Potato filling It bakes perfectly and turns out juicy and flavorful. For a snack or as a substitute for bread for first courses - perfect!

puff pastry, potatoes, salted lard, salt, ground black pepper, sunflower oil, yolk, thyme (thyme, Bogorodskaya herb)

Hearty, juicy and delicious salad With chicken breast and Chinese cabbage will please the whole family. The salad is prepared from familiar products: boiled chicken fillet, potatoes, eggs, but thanks to the addition Chinese cabbage, as well as cheese and mayonnaise, it turns out very appetizing and pleasant to the taste.

chicken fillet, potatoes, Chinese cabbage, eggs, hard cheese, red onion, mayonnaise, salt, ground black pepper, greens

Fish soup with capelin tastes like canned fish soup. We really liked it. The taste and aroma of capelin in rice soup so pleasant, unobtrusive. The soup is light, but due to the rice and potatoes it is quite filling.

capelin, rice, potatoes, onions, dill, green onions, bay leaves, salt, ground black pepper, sunflower oil, water

Cream of mushroom soup with garlic - an original, tasty and easy-to-prepare first dish. The puree soup according to this recipe will captivate you with its bright garlic-mushroom aroma, creamy texture and pleasant taste. Such tender soup champignons perfectly diversify the everyday menu.

potatoes, fresh champignons, onions, cream, garlic, vegetable oil, salt, ground black pepper, herbs, grated cheese

A recipe for baked potatoes that even a novice cook can handle. Potatoes baked with sausage - a simple, nutritious and tasty dish from available ingredients. A great side dish or filling snack!

potatoes, smoked sausage, garlic, butter, vegetable oil, salt, ground black pepper, dill

Beautiful lunch dish from the "two in one" series! Having cooked chicken cutlets in potato nests, you will prepare both the main dish - juicy chicken cutlets, and a side dish for them - mashed potatoes with cheese. Very convenient, tasty, unusual and festively elegant!

minced chicken, hard cheese, onion, protein, salt, ground paprika, potatoes, water, yolk, hard cheese, butter, salt, dry Italian herbs, hard cheese

Cream soup of cauliflower and potatoes with added milk and Adyghe cheese- unusually tender and very delicious first a dish with a smooth and silky texture.

cauliflower, potatoes, milk, cheese, salt

Those who do not risk trying new recipes punish themselves with a daily monotonous menu. This fish soup has become one of our family’s favorite first dishes - bright, rich taste, moderate spiciness, ease and speed of preparation leave no competition. Try it too! Don't be afraid to experiment with recipes - your loved ones will definitely thank you!

hake, canned tomatoes own juice, potatoes, celery root, garlic, chili pepper, onion, ginger root, ground paprika...

Potato soup With stuffed pasta- a hearty and unusual first course. If you decide to cook soup with meat, then do not rush to cook the broth. Grind the meat through a meat grinder and stuff the shell pasta. It will work out rich soup, which will delight you with its taste.

minced meat, potatoes, pasta shells, eggs, onions, carrots, bay leaves, vegetable oil, salt, ground black pepper, water

A salad with potatoes, green beans and eggs is healthy and tasty, and it’s very easy to prepare. Thanks to original gas station the taste of vegetables becomes more interesting and brighter. This salad is also very filling - it can serve as a full meal.

green beans, potatoes, eggs, green onions, salt, ground black pepper, vegetable oil, apple cider vinegar, mustard, lemon juice, oregano

Pies with potatoes and pumpkin are a hearty and tasty dish. Crispy shortbread dough and tender vegetable filling inside is the best that can be offered for lunch or dinner.

wheat flour, water, butter, salt, baking powder, potatoes, pumpkin, onions, butter, dill, garlic powder, ground red pepper...

Fried potatoes are always delicious! But sometimes you want to somehow diversify the dish. And housewives do this successfully, frying potatoes with various additives such as mushrooms, minced meat, eggs. Today we will get acquainted with original recipe fried potatoes- with carrots, onions and garlic. Such potatoes turn out very tasty and aromatic, and due to grated carrots it takes on a bright yellow color.

potatoes, carrots, onions, garlic, sunflower oil, salt, ground black pepper

Bobele - hearty dish Israeli cuisine, potato casserole, or, more precisely, potato pie by leaps and bounds. This pie is made from raw potatoes, With fried onions. Interesting recipe, bobele turns out to have a very unusual taste.

potatoes, onions, eggs, vegetable oil, water, yeast, wheat flour, sugar, salt, ground black pepper

Recipe for a delicious and easy to prepare beet salad with canned sardines. Salad without mayonnaise. Beet salad With canned fish can be prepared for the holiday table. An excellent substitute for vinaigrette.

beets, canned sardines, potatoes, pickled cucumbers, canned green peas, onions, vegetable oil, wine vinegar, dill, salt

Ecology of consumption. The time is approaching when young potatoes will be on every table, reminding us of the taste familiar from childhood. For those times when you want

The time is approaching when young potatoes will be on every table, reminding us of the taste familiar from childhood. For those occasions when you want to not only boil potatoes, but also come up with something more original, we have prepared four tempting recipes for you.

Baked new potatoes

What we need:

• 1 kg new potatoes
• 5 cloves garlic
• small sprig of rosemary
• bunch of dill
• 100 g butter
• black pepper

1. Wash the new potatoes with a brush. Cut the tubers in half, place in a pan of boiling salted water and cook until half cooked, about 10 minutes. Drain and dry the potatoes.
2. Preheat the oven to 180 degrees. Place the potatoes in a baking dish. Crush the garlic with a knife and add to the potatoes. Season with salt and pepper. Cut the butter in small pieces and place on top of the potatoes, add rosemary.
3. Place the pan in the oven and bake for 40 minutes until golden brown. While baking, gently stir the potatoes 2-3 times. Place the finished potatoes on a plate and sprinkle with dill before serving.

New potatoes with suluguni

What we need:

• 1 kg medium-sized new potatoes
• 3–5 cloves of garlic
• 2 tbsp. l. butter
• 200 g suluguni
• fresh herbs for filing

How to cook new potatoes:

1. Wash the potatoes thoroughly with a brush, place in boiling water and cook for 15 minutes. Drain the water and dry the potatoes.
2. Crush, peel and finely chop the garlic. Melt in a frying pan butter, add garlic, after 20 seconds remove from heat.
3. Place the potatoes in a baking dish, pour oil and garlic over them. Cover with suluguni, cut into 1.5 centimeter thick slices. Place the pan in an oven preheated to 200 degrees under the grill. Bake until the cheese is melted and browned. Serve immediately with fresh herbs.

Warm potato and cherry tomato salad

What we need:

• 750 g small, preferably new potatoes
• 250 g cherry tomatoes
• handful of olives
• 1–2 anchovies
• 2 cloves garlic
• 3 tbsp. l. olive oil
• 2 tbsp. l. balsamic vinegar
• salt, freshly ground black pepper

How to cook new potatoes:

1. Place potatoes in boiling salted water and cook until tender, 15–20 minutes. Remove from heat, drain and dry slightly. Cut each potato into two or three pieces. Cut cherry tomatoes in half. Peel the garlic and chop finely.
2. Heat olive oil in a large frying pan. Add the potatoes, anchovies and olives and cook, stirring frequently, for 5 minutes. When the potatoes are browned, add the garlic and tomatoes to the pan, pour in balsamic vinegar, pepper and salt if necessary. Cook for 2 minutes and remove pan from heat. Transfer the salad to a platter and serve warm.

Salad of young vegetables and eggs

What we need:

• 300 g radish
• 2 medium new potatoes
• 2 medium cucumbers (can also be tomatoes)
• 1 medium young carrot
• 2 eggs
• 1 bunch of green salad
• 5 stalks green onions
• 5 sprigs of dill
• 4 tbsp. l. homemade mayonnaise
• 1 tbsp. l. lemon juice
• 1 tsp. Sahara
• black pepper

How to cook new potatoes:

1. Wash the potatoes with a brush and boil them in their skins until tender. Cool and peel if desired. Cut into circles. Place the eggs in a saucepan and pour cold water and bring to a boil. Turn off the heat, cover the saucepan with a lid and leave for 10 minutes. Peel the eggs and cool. Cut into circles.
2. Peel the carrots. Cut the radishes, carrots and cucumbers into very thin slices. Slice thinly green onions and dill. Green salad tear into pieces and place in a salad bowl, add green onions and dill and stir. Arrange vegetables around. Mix lemon juice with sugar, salt and pepper in a bowl. Add mayonnaise and stir. Pour the dressing over the salad and garnish with egg slices.

Homemade cold soup with new potatoes on skewers.

Ingredients:

• 4-5 medium-sized tubers of boiled and peeled beets (as a rule, I boil and cool them in advance or buy them ready-made);
• 5 small peeled cucumbers;
• 4 hard-boiled chicken eggs;
• 2 dense bunches of onions and about the same amount of dill;
• 2 liters of medium-fat kefir (depending on the manufacturer, so I don’t indicate the exact percentage. The main thing is that the kefir is not too sour);
• bottled chilled water;
• small-sized young potatoes (at the rate of 5-6 pieces per mouth);
• olive oil;
• paprika;
• turmeric;
• a sprig of fresh rosemary;
• Salt and sugar.

The oven is heated to 200 degrees. Place well-washed (unpeeled!) potatoes into a heat-resistant container. Sprinkle with paprika, turmeric, salt and sprinkle olive oil. Mix thoroughly with your hands. Before placing the potatoes in the oven, be sure to place a sprig of rosemary on top. Aromatherapy is provided to all household members. A lid is required.

Well, we have half an hour for the main course.

Place a grater in a fairly large saucepan and quickly grate the beets and cucumbers. Cut the egg into large strips and the green onions and dill as finely as possible. That's basically all. All that remains is to add kefir and stir - you should get a thick stew. Based on our own idea of ​​soups, add cold water from a bottle: in my case it’s a glass, no more. Add salt and be sure to add a teaspoon (sometimes two) of sugar. Do you feel the aroma? And who could have imagined that beets could smell so fragrant?

As for vinegar or lemon juice, which supposedly must be added to the refrigerator, I strongly recommend not to do this. Stomach acid has never done anyone any good. Moreover, this will not affect the taste of the dish in any way.

Leave the soup in the refrigerator for a couple of minutes.

We take the potatoes out of the oven, which by this time have become surprisingly soft, and thread them onto long wooden skewers. I guarantee that children will be delighted with this presentation. However, like everyone else.

Minimum calories, obvious benefits for the body and only half an hour of time spent. published

Ingredients

• 700 g of new potatoes;
• 2 tablespoons olive oil;
• 1 teaspoon paprika;
• salt - to taste;
• ground black pepper - to taste.

Preparation

Rinse the potatoes well. Place it in a saucepan, add water and bring to a boil over medium heat. Cook for another 10 minutes and drain in a colander to drain.

Place the potatoes on a baking sheet and lightly crush each potato with a potato masher. Drizzle with oil and sprinkle with salt and spices. Place in an oven preheated to 200°C for 20 minutes. The finished potatoes should be covered with a golden crispy crust.

Ingredients

• 450 g small young potatoes;
• 2–3 tablespoons of vegetable oil;
• 3 tablespoons soy sauce;
• 3 tablespoons honey;
• 1 clove of garlic;
• 1 tablespoon sesame seeds.

Preparation

Rinse the tubers thoroughly and dry in a colander. Heat the oil in a wide frying pan over medium heat and add the potatoes in a single layer. Fry vegetables covered for 20 minutes. Shake the pan every 5 minutes to ensure the potatoes cook evenly. It should become soft from the inside.

Mix soy sauce, honey and chopped garlic and pour this mixture over the potatoes. Cook for 4-5 minutes, stirring constantly, until the sauce thickens and the cooked potatoes have a shiny crust. Remove the pan from the heat, sprinkle the sesame seeds over the potatoes and stir well.

Ingredients

• 650 g of new potatoes;
• 1 teaspoon olive oil;
• 2 small onions;
• 200 g smoked bacon;
• 4 eggs;
• 300 ml;
• 170 ml heavy cream;
• salt - to taste;
• 100 g cheddar cheese;
• a few sprigs of arugula.

Preparation

Rinse the potatoes and scrape off the skin with the rough side of a sponge. Place in a saucepan, cover with cold water and cook for 10–12 minutes after the water boils.

Heat oil in a frying pan and fry finely chopped onion and chopped bacon. In a separate container, beat eggs, milk, cream, salt and pepper until smooth.

Cut the potatoes into thin slices and place in layers in a baking dish. Scatter onion and bacon on top. Water cream mixture and sprinkle with grated cheese. Bake at 180°C for 25–30 minutes. Before serving, garnish with whole arugula.

Ingredients

• 1 kg of new potatoes;
• 1 clove of garlic;
• 2 dried bay leaves;
• 200 ml dry white;
• 50 g butter;
• salt - to taste.

Preparation

Place washed potatoes, crushed garlic and bay leaves. Pour in the wine, add the oil and cover the saucepan with a lid. Simmer the potatoes over medium heat for an hour until the wine has evaporated.

Reduce heat and cook until golden brown. Shake and turn the potatoes occasionally to ensure they cook evenly. Sprinkle it with salt before serving.

Ingredients

• 900 g of new potatoes;
• salt - to taste;
• 1 small onion;
• 1–2 cloves of garlic;
• 180 ml heavy cream;
• ½ bunch of dill.

Preparation

Rinse the potatoes and lightly scrape the skin with the rough side of a sponge. Cut large tubers in half or into quarters.

Place the potatoes in a saucepan, cover with cold water and add about ½ tablespoon of salt. Bring the water to a boil and cook the tubers for another 15–20 minutes. The finished potatoes should be easily pierced with a fork.

Place it in a colander to drain excess liquid.

Place the frying pan on medium heat and heat the oil. Fry finely chopped onion until golden brown. Add chopped and cook for another minute, constantly stirring the vegetables. Pour in the cream and add salt to taste.

Bring the sauce to a boil, reduce heat and cook for a couple more minutes, stirring occasionally. Add chopped dill, stir and remove the pan from the heat. Top with sauce boiled potatoes and mix well.

Ingredients

• 1 lemon;
• 4 chicken legs;
• 1 kg of new potatoes;
• 4 sprigs of fresh rosemary;
• 1 bunch of fresh thyme;
• 2 fresh bay leaves;
• 1–2 tablespoons olive oil;
• salt - to taste;
• ground black pepper - to taste;
• 100 g stuffed olives.

Preparation

Cut the lemon lengthwise into quarters. Place on a baking sheet lemon wedges, chicken legs, washed potatoes, rosemary, thyme and bay leaves. Pour in oil, season with spices and stir. Place the baking sheet in an oven preheated to 180°C for 45 minutes.

Then pour the juice of the baked lemon over these ingredients. Crush the potatoes with a potato masher or glass to better absorb the citrus flavor and aroma.

Place the olives on a baking sheet, stir and bake for about 15 minutes. The chicken should be completely fried and the potatoes should be golden brown.

Ingredients

• 1 kg of new potatoes;
• 2 tablespoons vegetable oil;
• salt - to taste;
• ground black pepper - to taste;
• ¼ bunch of dill;
• 2 tablespoons breadcrumbs.

Preparation

Wash the potatoes well and make deep vertical cuts on them at a distance of about 3 mm from each other. Place the potatoes on a baking sheet, drizzle with oil, season with salt and pepper and toss to coat. You can use other spices to suit your taste.

Bake the potatoes, cut side up, at 220°C for about 20 minutes. Mix chopped dill and crackers, sprinkle the vegetables with this mixture and cook for another 15 minutes.

Ingredients

• 700 g of new potatoes;
• 1 teaspoon + 1 tablespoon olive oil;
• salt - to taste;
• ground black pepper - to taste;
• 120 g ricotta;
• 2 tablespoons of grated hard cheese;
• ½ lemon.

Preparation

Cover the pan big piece. Place washed potatoes in the middle, pour 1 teaspoon of oil and season with salt and pepper. Bring the ends of the foil together to form a baking bag. Place the baking sheet in an oven preheated to 230 °C for 35–40 minutes.

Mix the ricotta hard cheese, finely grated lemon zest, salt and pepper. When the baked potatoes have cooled slightly, make a cross-shaped cut on the top of each tuber and open it slightly.

Place about 1 teaspoon inside the potatoes. cheese mass. Rearrange stuffed potatoes onto a serving platter, drizzle with remaining oil and sprinkle with pepper.

Ingredients

• 1 kg of new potatoes;
• salt - to taste;
• 60 ml olive oil;
• ground black pepper - to taste;
• 80 g parmesan or other hard cheese;
• a few sprigs of parsley.

Preparation

Rinse the potatoes well, place in a saucepan and cover with cold water. Add about 2 teaspoons of salt and bring the water to a boil. Reduce heat and simmer for about 20 minutes.

Place the potatoes on a baking sheet and leave to cool for 10-15 minutes. Then gently crush each potato with a potato masher or the bottom of a glass.

Drizzle half the oil over the vegetables and season with salt and pepper. Bake for 12–15 minutes at 230°C. Then turn the potatoes over with a spatula, drizzle with the remaining oil, sprinkle with seasonings and leave in the oven for another 15 minutes until the dish is crispy and golden brown.

Sprinkle with grated cheese and cook for a few more minutes until melted. Before serving, garnish the potatoes with finely chopped parsley.

10. Warm salad with new potatoes, bacon and mustard dressing

Ingredients

• 900 g of new potatoes;
• salt - to taste;
• 6 slices of bacon;
• 1 red onion;
• 60 ml apple cider vinegar;
• 2 tablespoons of water;
• 1 tablespoon olive oil;
• 1 tablespoon granular;
• ½ teaspoon sugar;
• ground black pepper - to taste;
• a few green onions.

Preparation

Rinse the potatoes and scrape off the skin with the rough side of a sponge. Cut small tubers in half and large ones into quarters.

Place the vegetables in a saucepan, add water and add salt. Bring to a boil and cook for another 15–20 minutes. The potatoes should be easily pierced with a knife or fork. Place it in a colander to drain excess liquid.

In a skillet over medium heat, cook the bacon for about 8 minutes. When crisp, transfer bacon to a paper towel-lined plate.

Lightly fry the finely chopped onion in the fat remaining in the pan. Add vinegar, water, oil, mustard and sugar. Stir, bring the mixture to a boil, remove from heat and season with salt and pepper.

Place slightly cooled potatoes, bacon and chopped onion in a salad bowl. Water mustard dressing and stir.

I hesitated for quite a long time whether to expose such a simple and elementary recipe to the general public, but still decided that suddenly it would be useful to someone. We prepare these potatoes almost weekly during the season. And although deep-frying cannot be called healthy food, this is one of those unreal delicious dishes, which I am unable to refuse. Moreover, the smaller the young potatoes, the tastier it will be. ready dish. The good news is that the range of products is minimal. Another nice bonus is that you don’t even need to peel the potatoes! Just wash and dry. It tastes even better with the skin than without it.

ingredients:

500 g small new potatoes,

4-5 cloves of young garlic,

oil for frying potatoes,

salt, ground pepper mixture.

preparation:

Place a deep frying pan, a thick-walled saucepan or a cast-iron pot on high heat and heat the oil very high (I have been using a deep fryer for several years now, which greatly simplifies and speeds up the process; I use regular refined sunflower oil).

Wash the potatoes thoroughly, you can even rub them with a sponge (no need to peel them!). If your tubers are too large, you should cut them in half. Dry with a paper towel.

When the oil is hot enough, send the prepared potatoes in small batches into the deep fryer. No need to cover for it to form. golden brown crust(of course, you should select the appropriate mode in the deep fryer and cook with closed lid— each batch takes me about 10-15 minutes).

Check readiness with a toothpick (on the piece itself). Place each batch on a paper towel to remove excess fat and then place in a saucepan. After all the potatoes are cooked, add salt and pepper and squeeze in the garlic.

Cover the pan with a lid and shake vigorously to thoroughly mix everything.

Separate line: before serving, you can sprinkle with dill and green onions. However, I like it better when the various greens on the plate are not chopped. Especially dill or lettuce. This dish is also good served with vegetables.

Tatyana Boldyreva, A. Deriglazov Avenue, Kursk