Boiled potato recipe
You will need - 650 grams of potatoes, water
1. It is best to select potatoes of the same size so that it does not turn out like this: some potatoes are not boiled, others are overcooked. In the photo there are 4 medium-sized potatoes weighing 650 grams - these are 2 adult servings for a side dish, or 3 childrens.
2. Peel the potatoes - after peeling their weight will not change. If the potato is young, its young delicate skin may not be peeled, only slightly scraped.
3. Put the potatoes in water with a margin, and add salt - half a teaspoon of salt is enough for our amount. Put the pan on the highest heat so that the water boils as soon as possible.
4. After boiling, reduce the heat to low, cover the pan, and detect for 20 minutes - during this time, medium-sized potatoes will be cooked. If you cook small or coarsely chopped, it will take 15 minutes, but for a very large one, timed all 30 minutes.
5. Check the potatoes for readiness: pierce the potatoes with a fork - if even in the middle the vegetable is soft and easily pierced, then the potatoes are cooked. If the potatoes are hard, add another 5 minutes of cooking, but if the potatoes are of different sizes, then check the largest for readiness. Yes, the rest of the potatoes will boil slightly, but we warned. :)
6. Boiled potatoes for serving as a side dish are enough to put on a plate, season with butter and serve with salt and herbs. Well, asli potatoes are needed for salad, just cool it slightly so that your hands do not burn when cutting.
It is better to cook young potatoes in their skins, put them in cold water, cooking time 15 minutes: after cooking, young tubers can not be peeled, since the peel is very useful.
How to cook jacket potatoes
Before cooking, it is worth selecting potatoes of the same size so that they cook at the same time. Young potatoes are most suitable for cooking "in their skins" - their skins are very useful.1. Rinse the potatoes under cold water to remove dirt, scrape off with a knife.
Jacket potatoes ready for cooking
2. Place the potatoes in a saucepan.
3. Pour the potatoes with cold salted water - a couple of centimeters above the potatoes. Salt is necessary to prevent the skin of the potato from cracking during cooking.
4. Place a covered pot over high heat.
5. After boiling water, reduce heat and cook for 20-25 minutes.
Potatoes are boiled in their uniform
6. Check the readiness of the potatoes by piercing them with a fork. If the fork goes easily into the potatoes and pierces the middle, then the potatoes in their skins are ready.
7.1. If you need potatoes for salad, put them in cold water and cool, then peel and use in salad.
7.2. If the potatoes in their skins are used as a side dish, cool them slightly in a container under the lid.
8. Peel potatoes from their skins.
Serve young potatoes unpeeled (potato skins, by the way, are very good for the heart). Serve potatoes with butter, herbs and treat. :)
Potatoes with butter, herbs and pleasure ..!
Cooking potatoes by varieties
For cooking and mashed potatoes you should choose potato varieties with a high starch content (more than 15%), as they boil better.1. Sineglazka.
Young potatoes of the Sineglazka variety should be peeled and cooked for 20 minutes. Young potatoes will not crumble. Ripe potatoes boil well in mashed potatoes.Cooking time - 15 minutes after boiling, then drain and simmer in a small amount of water for 10 minutes.
Sineglazka potatoes are not suitable for cooking in their uniform, as the potato peel will burst.
2. Blueness.
Golubizna potatoes are suitable for mashed potatoes, boiling time 25 minutes after boiling. The flesh of potatoes is white, does not darken during cooking.
3. Lorkh.
Lorkh has a high friability. To prepare boiled potatoes of this variety, peel them completely and cook for 10 minutes. Then, without draining the water, let the potatoes stand for 10 minutes, covering the pan with a lid, so the fruits are cooked at the expense of the internal temperature and do not crumble.
For soups and salads, you should choose varieties with a low starch content (less than 15%), since they do not boil soft.
1. Leader.
Cook young Leader potatoes in a salad dressing for 15 minutes, mature ones - 25 minutes, in a slow cooker in the "Steam cooking" mode - 15-20 minutes. Cook the chopped potatoes in the soup for 15 minutes.
2. Red Scarlett.
Cook Red Scarlett in a jacket for 20-25 minutes, in a double boiler for 15-20 minutes, the flesh of the potatoes is creamy-yellow does not change color during cooking. Cook Red Scarlett potatoes in the soup for 15 minutes.
3. Nevsky.
Potatoes Nevsky are well cleaned and washed, therefore they are ideal for salads and soups. Cook Nevsky potatoes in a salad dressing for 20 minutes. Cook the chopped potatoes in the soup for 15-20 minutes.
Student-style boiled potatoes
Ingredients:1 kg of potatoes, 5 sausages, 200 grams of Russian cheese. For the price it turns out about 120 rubles, the dish is enough for dinner for two very hungry students. Cook for 40 minutes.
Student cooking potatoes
We clean the potatoes, boil. Boil sausages, finely cut. Three cheese on a coarse grater. Mix everything together and knead in a saucepan in a thick puree, add salt. We serve until it has cooled down. You can add greens.
How to peel potatoes
Put the potatoes in a colander, wash each potato under cold water.Peel young potatoes by scraping with a short thin knife over the entire surface of the potatoes, scraping off the peel. After peeling, place each potato in a bowl of cold water so that the potatoes do not darken.
Peel mature and old potatoes as follows: cut off the peel from the potato with a thin layer (a couple of millimeters), cut out dark spots and eyes, and also put the potatoes in a bowl of cold water.
Fusofacts
Jacket potatoes are considered more useful because potato peel ("uniform") does not allow nutrients to digest.PS: To prevent the potatoes in their uniforms from falling apart, you can add more salt (for 2 liters of water - a tablespoon of salt).
To save a couple of minutes of cooking potatoes, add 1 cube of 30 grams of butter during cooking. Then the potatoes will cook at a temperature slightly higher than the usual 100 degrees, and, therefore, faster.
The benefits of potatoes
The benefits of potatoes are due to the content of amino acids, vitamin C (especially fresh), potassium, tuberosin, zinc, starch in it. Potatoes have a beneficial effect on the body and a healthy person, preventing diseases, and for the patient it is a real first-aid kit.
Potatoes improve heart function, potato decoctions are useful in the treatment of ulcers, trophic diseases, boils. Raw potatoes are applied to painful areas of the skin for burns, dermatitis and inflammation. Potatoes are also useful in that they prevent many diseases - tubercle bacillus, diseases of the cardiovascular system, diuretic system. Potato starch is useful in chronic diseases of the gastrointestinal tract as an anti-inflammatory agent, potato juice is used in the treatment of arthritis. They breathe over boiled potatoes for colds.
Energy value of boiled potatoes
73 calories per 100 grams of potatoes;
proteins - 2 grams, carbohydrates - 16.7 grams, fats - 0.4 grams.
How to cook potatoes in a slow cooker, pressure cooker, double boiler
In a multicooker, potatoes are cooked for 30 minutes on the "Cooking" mode. Boil potatoes in a pressure cooker for 5 minutes. Cook potatoes in a double boiler for 35 minutes.
How much to fry potatoes?
Fry potatoes depending on the size of the cubes. Fry thin slices of potatoes for about 20 minutes over medium heat. Cubes with a side of about 1 cm - 25-30 minutes.
When to salt potatoes?
The water must be salted immediately, before putting potatoes in it.
What is potato
Potatoes are an edible vegetable, very common in our country, very nutritious and relatively inexpensive.
We store potatoes correctly
1. To prevent the potatoes from darkening during cooking, you can add a little 9% vinegar (1 tablespoon to 2 liters of water) to the water in which the potatoes will be boiled.2. The sweetish taste of frozen potatoes disappears if raw potatoes are kept for 3-4 days at room temperature.
3. Raw peeled potatoes cannot be kept in water for a long time - a maximum of 20-30 minutes, otherwise the loss of vitamins cannot be avoided.
4. It is better to store potatoes in the dark to preserve vitamin C.
