Since the potatoes were brought to Russia, they have come a long way from "outlandish" to "national" vegetables, almost completely displacing turnips from the Russian table. This is easy to explain, given that potatoes give a bountiful harvest at low cost, are well stored and dishes made from them are simple and tasty. It can be prepared in many different ways by combining it with a variety of foods. Ordinary boiled potatoes can act not only as a side dish or as an ingredient in various salads - add a suitable dressing to the boiled potatoes and here you have a completely independent dish in front of you.
It is necessary
-
- potatoes;
- water;
- salt;
- aromatic herbs (such as basil
- celery
- savory
- tarragon)
- For refueling:
- 1 onion;
- black pepper;
- dill
- parsley;
- vegetable oil;
- 2 cloves of garlic.
Instructions
Step 1
Jacket potatoes.
Choose tubers that are roughly the same size. Wash thoroughly. Place in a saucepan and cover with cold water. Salt at the rate of 0.5 tsp. salt in 2 liters of water.
Step 2
Place the saucepan over high heat and bring to a boil.
Step 3
Reduce heat to low and cover. Cook for 20-25 minutes. If the tubers are large, increase the cooking time.
Step 4
Try cooking with a fork. If the prongs come in easily, the potatoes are ready. Drain the water.
Step 5
Peeled boiled potatoes.
Wash and peel the potatoes. Remove all "eyes". If there are green areas, be sure to cut them off. If the tubers are too different in size, then cut the large ones into 2-3 pieces. Otherwise, small potatoes will fall apart when the large ones are still damp.
Step 6
Pour water into a saucepan of a suitable volume so that it then covers the tubers only a little, "on the finger". Put on fire and bring to a boil.
Step 7
Place the peeled potatoes in boiling water, close the lid. Cook over low heat for 15-25 minutes. Season with salt 5 minutes before cooking. Aromatic herbs can be added if desired. Place them in a "bag" of gauze, tie them to a lid or handle and lower them into a pot with potatoes, and then take them out.
Step 8
The duration of processing depends on the variety of potatoes, on the subsequent use (for salads, you can undercook a little) and on the preferences of eaters (someone loves boiling).
Step 9
Use a knife to test the tubers for readiness. If the potato slips off it easily, then it is ready.
Step 10
Drain the water. Cover with a lid.
Step 11
Add 30-50 gr. butter if you use potatoes as a side dish or as an independent dish.
Step 12
Dressing for boiled potatoes.
Cut the onion into small cubes, finely chop the greens. Chop the garlic in a garlic press and mash with a little salt.
Step 13
Sauté the onions in vegetable oil. Add black ground pepper (it is better to grind it in a special mill, so it will be more aromatic), herbs and garlic.
Step 14
Add dressing to boiled hot potatoes and stir well.
