Even ordinary fried or boiled potatoes are a good side dish for many dishes. And if you show your imagination and take advantage of the culinary tricks of world cuisines, then a variety of potato side dishes will be enough for more than one week, or even a month.
Country style potatoes
Ingredients for 4 servings:
- Young potatoes - 1 kg
- Dill - small bunch
- Vegetable oil - 4 tbsp. l.
- Breadcrumbs - 3 tbsp. l.
- Salt to taste
- Ground black pepper - to taste
- Spices to taste: ground garlic, paprika, rosemary, marjoram, thyme, etc.
Preparation:
- Rinse the potatoes very thoroughly under running water. We will not clean it.
- Cut the potatoes straight into the skin into medium-sized slices.
- Season with all the spices you have chosen, sprinkle with breadcrumbs, salt well, add vegetable oil, mix everything.
- Preheat oven to 200 degrees.
- Put the potato wedges on a baking sheet or in a baking dish and place in the oven for 40 minutes.
- Serve sprinkled with finely chopped dill.
Mashed potatoes: a classic recipe
Ingredients:
- Potatoes - 800 g
- Olive oil - 2 tablespoons l.
- Cream 10% - 100 ml (most likely less will be needed)
- Hard cheese - 50 g
- Dill or parsley - a small bunch
- Salt to taste
- Ground black pepper - to taste
Preparation:
Grate the cheese. Wash the potatoes, peel, put in cold water, bring to a boil, reduce heat, add a little salt and cook for 20-25 minutes. Remove from heat, drain water. Heat the cream. Add olive oil and half of the grated cheese to the potatoes, crush with a crush. Now gradually pour in the cream, keeping an eye on the consistency of the puree - it should not become liquid. Add the remaining cheese, salt and pepper well. Crush with a crush until a homogeneous mass without lumps is formed. Garnish with chopped herbs before serving.
Bavarian mashed potatoes
Ingredients:
- Potatoes - 1 kg
- Garlic - 3-4 cloves
- Vegetable oil - 4 tbsp. l.
- Milk - 200 ml
- Unsalted bacon - 80 g
- Cooked-smoked bacon - 100 g
- Dill - small bunch
- Salt to taste
- Ground black pepper - to taste
Preparation:
- Peel the potatoes, cut the large ones in half, put in cold water, bring to a boil, lightly salt, put the garlic cloves and cook for 20 minutes. Check the willingness with a knife: put the potato on a knife and slightly raise - the finished potato will easily slide off the knife.
- While the potatoes are boiling, cut the bacon and bacon into small pieces. Heat vegetable oil in a frying pan, first fry bacon until transparent, then add bacon and fry everything well until crispy cracklings.
- Heat the milk almost to a boil. Drain the potatoes, pour in hot milk, salt and pepper, mash with a crush until puree. At the end, add more than half of the cracklings, mix.
- Serve immediately, sprinkle with the remaining greaves and finely chopped dill or other herbs.
Colcannon: Traditional Irish Potato Garnish
Ingredients:
- Potatoes - 0.5 kg
- White cabbage - 0.4 kg
- Cream - 80 ml
- Leeks - 1 stalk
- Green onions - 3 feathers
- Butter - 100 g;
- Salt to taste
- Pepper to taste
Preparation:
- Peel the potatoes, wash thoroughly, chop them arbitrarily into large pieces.
- Chop the cabbage into thin strips, cut the leek into slices.
- Put potatoes, cabbage and leeks in boiling water. Cook for 7 minutes, then remove the cabbage and leek and discard in a colander. Cook the potatoes until they are fully cooked (20-25 minutes) - they should become very soft.
- Transfer the onion and cabbage into a deep bowl, add 50 g of butter, salt, pepper, punch everything with a blender.
- Drain the water from the potatoes, knead it with a crush, add vegetable puree and another 50 g of butter, mix everything well.
- Warm up the cream, pour it into the potatoes with vegetables. Season with salt and pepper to taste (if still needed). To knead everything well.
- Serve the colcannon sprinkled with green onions.
Baked potatoes with cheese
Ingredients:
- Potatoes - 1 kg
- Vegetable oil - 2 tbsp. l.
- Butter - 30 g
- Cheese - 50 g
- Salt to taste
- Pepper to taste
- Chopped garlic - to taste
Preparation:
Rinse the potatoes thoroughly under running water. Boil unpeeled potatoes in salted water until soft (20-25 minutes). Preheat the oven to 250 degrees. Grease a baking sheet with vegetable oil, put potatoes on it. Open a hole in each potato (for example, with a fork), put a small piece of butter there. Salt and pepper everything, sprinkle with chopped garlic and put in the oven for 20 minutes. Take out the baking sheet, cover the potatoes with plenty of cheese and put them back in the oven for another 5-6 minutes.
American hash brown potato side dish
A very popular side dish in the USA, which is served with various meat dishes, burgers, salads and even fried eggs. But if you look closely, these are just our potato pancakes with the only difference that in America it is customary to make them very thin so that they crunch.
Ingredients:
- Potatoes - 0.6 kg
- Olive oil - 3-4 tbsp l.
- Spices (rosemary, chopped garlic, thyme, etc.) - to taste
- Salt to taste
- Ground black pepper - to taste
- Green onions and herbs to taste
Preparation:
- Wash and peel potatoes. Grate on a coarse grater.
- Put the grated potatoes in a colander, drain off excess liquid. Squeeze out with your hands.
- Salt and pepper the potato mass, sprinkle with spices. To stir thoroughly.
- Heat olive oil in a frying pan. But don't let it smoke.
- Spoon the potato cakes into hot oil. Flatten. Do not forget that the cakes must be very thin. Fry for a few minutes until browning, turn over, fry on the other side.
- Serve with the main course, sprinkled with green onions and herbs
Young potatoes baked with garlic and sesame seeds
Ingredients:
- Potatoes - 1 kg
- Sesame seeds - 3 tbsp. l.
- Garlic - 1-2 heads
- Vegetable oil
- Sour cream - 200 ml
- Dill - small bunch
- Salt to taste
- Ground black pepper - to taste
Preparation:
- In a dry frying pan, fry the sesame seeds until golden brown, stirring constantly.
- Wash the potatoes thoroughly and, without peeling them, cut each potato in half.
- Pour vegetable oil into an ovenproof dish. Dip each half of the potato first in oil, then cut into sesame seeds. Put in a mold in one layer, salt and pepper well.
- Divide the garlic into wedges and place in a mold between the potatoes.
- Preheat the oven to 200 degrees, bake the potatoes for 30 minutes.
- Prepare the sauce. Finely chop the dill and baked garlic, add to the sour cream, mix thoroughly.
- Serve potatoes with sauce.
Dauphin potatoes
Ingredients:
- Potatoes - 1 kg
- Garlic - 3 cloves
- Cream 10% - 0.5 l
- Salt to taste
- Ground black pepper - to taste
- Cheese - 50 g
Preparation:
- Preheat the oven to 190-200 degrees.
- While the oven is heating, peel and wash the potatoes thoroughly. Cut into circles about 0.5 cm thick.
- Put the chopped potatoes in a saucepan, mix with salt and pepper. Pour cream over, turn on medium heat, bring to a boil.
- Reduce heat, cover and simmer over low heat for 10 minutes.
- Place potatoes in cream in a baking dish or on a baking sheet with high sides.
- Sprinkle the potatoes with chopped garlic, add a little more salt and pepper, cover with foil and place in the oven for 40 minutes.
- Grate the cheese.
- Remove the potatoes from the oven, remove the foil, sprinkle with grated cheese and return to the oven for another 15 minutes.
