In Russia, as well as in Western Europe, potatoes took root with difficulty. In the 18th century, Russian peasants called potatoes "devil's apples" and considered it a sin to eat them. It was simply impossible to assume in those days that over time the potato would turn into a “second bread” for us. We eat potatoes all year round: both young potatoes and large tubers of the “old” are delicious in their own way!
It is necessary
-
- Potatoes
- milk
- vegetable and butter
- salt
- dill greens.
Instructions
Step 1
There are many dishes made from old potatoes: they are boiled, fried, baked in the oven, stewed with meat and vegetables, added to salads, soups and borscht, mashed potatoes and casseroles.
Potato varieties with a low starch content are best suited for use in salads. For mashed potatoes and baking - with high, and for frying, choose medium-starchy potatoes.
Step 2
Potatoes for salad are prepared as follows: the tubers are well washed with a brush, placed in a saucepan, poured with cold water or boiling water and boiled in a "uniform" until tender, first over high heat, after boiling - on medium.
The cooled potatoes are peeled and used.
Step 3
To prepare mashed potatoes, the potatoes must be washed and peeled. Then pour boiling water over, close the pan with a lid and put on high heat until boiling. Add salt and cook over medium heat, about 15 minutes after boiling water. Check doneness by piercing the potato with a knife or fork.
Then drain the water, mash the potatoes with a crush.
Add butter to the puree and beat with a spoon or whisk, gradually adding boiling milk to it.
Step 4
They bake potatoes in their skins, after washing them with a brush and piercing them in several places with a fork so that they do not crack during baking. Choose the tubers that are about the same size so that they cook at the same time.
The potatoes are placed in the oven, directly on the wire rack and baked for 50-60 minutes at a temperature of 200-210 degrees.
Step 5
For crispy fried potatoes, the tubers must be washed, peeled and cut into strips, slices or cubes (whichever you prefer).
After cutting, the potatoes must be rinsed in cold running water and then dried with a clean towel.
Heat vegetable oil or any fat in a frying pan, put prepared potatoes and fry them, stirring occasionally, until tender. Salt only when the potatoes are well browned, otherwise the salt will mix with the fat, the potato pieces will lose their shape and their taste will be worse.
Step 6
Young potatoes with a thin, easily peeled skin have a very special taste.
It is washed well with vigorous stirring. The remaining skin is scraped off with a knife or brush.
Boiled in salted water and eaten with butter or sour cream, sprinkled with finely chopped dill.
