How to make stewed potatoes without meat. Potato dishes: recipes with photos are simple and tasty. Red potatoes with blue cheese, bacon and onions

Are you wondering what to cook with potatoes? Potatoes are the most democratic and versatile product in our kitchen. You can prepare a lot of dishes from it: soups, hot and cold appetizers, boil, fry, bake whole, cook a casserole or stuff it, make dumplings, dumplings, croquettes or cutlets, grate on potato pancakes or flatbreads and even make sweet donuts!

And here we have a couple of kilograms of excellent potatoes. So what to cook with potatoes?

Potato tortilla

Ingredients:
500 g potatoes,
1 onion,
1-2 cloves of garlic,
4 eggs,
50 ml milk,
½ bunch of parsley,
salt, pepper - to taste,
vegetable oil for frying.
Sauce:
1 sweet red pepper,
3 tbsp. olive oil,
1 onion,
1 clove of garlic,
2-3 tbsp. tomato paste,
1 small hot pepper,
1 bay leaf.

Preparation:
Cut the peeled potatoes into thin slices. Cut the onion into rings. In a wide frying pan, fry the potatoes and onions in vegetable oil until soft, squeeze out the garlic and let cool. Beat milk and eggs, add chopped parsley, salt and pepper. Combine the fried potatoes with the egg mixture and place in a frying pan with oil. Fry over low heat until the eggs are set, then turn over and finish cooking. For the sauce, cut the onion, bell pepper and hot pepper into cubes and fry in olive oil until soft, add tomato paste, bay leaf, salt and pepper and cook over low heat until thickened. Cut the finished tortilla into triangles and pour over the sauce.

Ingredients:
8-10 pcs. boiled potatoes,
3-4 eggs,
½ cup milk,
2 onions,
4 tbsp. butter,
salt, herbs - to taste.

Preparation:
Cut the boiled potatoes and onions into cubes. Fry separately in oil. Mix in a frying pan or in a mold and pour over the eggs mixed with milk. Season with salt and pepper to taste and place in a hot oven. When serving, sprinkle with herbs. You can add sausages, sausage, ham or baked meat, tomatoes or sweet peppers to this omelet.

Another option for using leftover boiled potatoes is rolls with various fillings. For the filling, you can use any products that suit the taste of potatoes: meat, fish, eggs or vegetables.

Ingredients:
1 kg boiled potatoes in their jackets,
2 tbsp. flour,
5 boiled eggs,
1 raw egg,
3 tbsp. breadcrumbs,
1-2 carrots,
100 g hard grated cheese
3-4 tbsp. butter,
1 tbsp. parsley,
salt, ground black pepper, spices - to taste.

Preparation:
Peel the cold potatoes and grate them on a coarse grater. Also grate the boiled eggs on a coarse grater and mix with the potatoes. Add flour, parsley and cheese, salt and pepper to taste and stir until smooth. Grate the carrots on a coarse grater and fry in oil until soft. Place the potato mixture on a baking sheet lined with baking paper or foil, forming a rectangular layer, sprinkle it with breadcrumbs and lay out the fried carrots. Roll into a roll, brush with beaten egg, sprinkle with cheese and place in the oven at 180°C for 15 minutes.

What else can you make from potatoes? You can make cold or warm salads from potatoes, which are well suited as a side dish for meat or fish or served as an independent dish, as an appetizer, for example. They are satisfying, but at the same time simple and do not require much effort or money. Potatoes in salads are combined with other vegetables, herbs, mushrooms, meat and fish products, as well as seafood. You can season potato salads with sour cream, mayonnaise, vegetable oil, and various dressings. Important note: potato salads, like all potato dishes, do not like storage.

Ingredients:
3-4 potatoes,
½ cup beans,
1 pickled cucumber,
2 tbsp. 6% vinegar,
1 tbsp. vegetable oil,
½ tsp. salt,
½ tsp. Sahara,
2 cloves of garlic,
greens to taste.

Preparation:
Soak the beans overnight and then cook in the same water with added salt. Boil the peeled potatoes, drain the water and cool. Cut the potatoes and cucumber into cubes and combine with the beans. Prepare a dressing from vegetable oil, vinegar, salt and sugar, add crushed garlic and pour over the salad. Serve sprinkled with herbs.

Ingredients:
4 potatoes,
200 g of any meat,
1 hot pepper,
2-3 cloves of garlic,
½ tsp. ground coriander,
salt, herbs, soy sauce, wine vinegar, vegetable oil.

Preparation:
Cut the meat into thin strips. Grate the potatoes using a carrot grater. Dilute 1 tsp. salt in 500 ml of boiling water and dip the grated potatoes into this solution for 5-7 minutes. The potato strips should remain half-baked; you need to catch the moment when you need to drain the water. Meanwhile, fry the meat in vegetable oil until cooked, add a little soy sauce. Place the potatoes in a sieve, add chopped herbs and thinly sliced ​​hot peppers. Chop the garlic with a knife (do not squeeze it through a press, it will taste completely different!), add to the potatoes and sprinkle with ground coriander. Add vinegar to taste, mix the potatoes with the meat and the remaining oil in which it was fried, and stir.

Potato first courses are good for a Lenten table or for vegetarians, strict and non-strict.

Ingredients:
4 potatoes,
1 carrot,
2 onions,
40 g lard,
1-2 bay leaves,
2-3 black peppercorns,
salt - to taste,
1 liter of water.
Dumplings:
4-5 tbsp. flour,
20 g butter,
1 egg
130 ml milk,
salt.

Preparation:
Prepare the dumplings: grind the butter with the yolk, gradually add milk and flour, add salt and knead the dough. Beat the egg whites and add them to the dough, knead into a stiff dough. Cut the potatoes into small cubes and place in boiling salted water. Cut the lard into small cubes, heat in a dry frying pan, add onion cut into thin half rings and sauté until golden brown. Using a slotted spoon, remove the onion from the pan and fry the carrots cut into thin strips in the same lard (you can grate them for Korean salads). Place the carrots along with the lard in a saucepan with the potatoes, add the onion, bay leaf, pepper and dumplings, scooping up the dough with a teaspoon dipped in water, and cook for 10 minutes until the dumplings are ready.

Ingredients:
600 g potatoes,
1 onion,
80 g lard,
1 tbsp. flour,
3 tbsp. tomato paste,
vegetable oil, salt, ground red pepper - to taste.

Preparation:
Peel the potatoes and boil in salted water, pour the broth into a separate pan. Sauté diced onion in vegetable oil until golden brown, add a piece of lard and flour, mix. Add potatoes, red pepper, stir and place in a saucepan with potato broth, boil for 20 minutes. Add tomato paste and salt to taste.

Ingredients:
600 g potatoes,
300 g cod,
1 carrot,
1 onion,
parsley, bay leaf, salt and pepper - to taste.

Preparation:
Cut the carrots into strips, boil in salted water until half cooked, then add chopped onions, potatoes, cut into cubes, bring to a boil. Add fish, spices and cook the soup until done.

But most often potatoes are used in preparing second courses.

Ingredients:
500 g potatoes,
1 egg
1 clove of garlic,
2 tbsp. flour,
2 tbsp. starch,
100 g ham,
1 tbsp. butter,
1 onion,
½ bunch of greens.

Preparation:
Boil the potatoes in their skins, peel and mash. Add flour, starch and egg, mix until smooth. For the filling, cut the ham and onion into cubes, chop the garlic and herbs, mix and fry in oil. Season to taste. Roll out the potato dough, cut out circles with a glass, place the filling on them and pinch the edges, forming oblong cutlets. Boil in salted boiling water for 10 minutes.

Ingredients:
3 large potatoes,
500 g minced meat,
1 onion,
1 egg
salt, ground black pepper, flour.

Preparation:
Grate the peeled raw on a fine grater and chop the onion. Combine potatoes (drain), onion, egg, minced meat, salt and pepper. Make cutlets from the resulting mass and roll each one in flour. Fry in vegetable oil on both sides.

Ingredients:
5 potatoes,
1 red hot pepper,
300 g canned beans,
300 g green onions,
2-3 cloves of garlic,
1 tbsp. sesame,
1 tbsp. chopped green cilantro,
2 tbsp. vegetable oil,
2 tbsp. soy sauce,
ground black pepper, salt to taste.

Preparation:
Boil the peeled potatoes in salted water until tender, cool and cut into large cubes. In hot vegetable oil, fry chopped onion, chopped hot pepper and garlic, cut into small cubes, then add potatoes and beans. Pour in 2 tbsp. water, soy sauce, add salt and pepper to taste, bring to a boil and remove from heat. Serve sprinkled with sesame seeds and herbs.

Roast Potatoes

Ingredients:
700 g potatoes,
1 cup meat broth,
2 tbsp. flour,
2 onions,
3 tbsp. butter,
salt, black peppercorns, bay leaf, parsley, garlic - to taste.

Preparation:
Saute the diced onion in butter until golden brown, then add the flour and brown, stirring. Pour in the broth, stir and boil until thick, stirring with a spoon. Place potatoes, cut into slices, into the resulting sauce. If there is not enough sauce, add water. Add salt, peppercorns, bay leaves and cook until soft under the lid. If desired, you can add garlic, chopped into small cubes. Serve sprinkled with herbs.

If you have a special device for cutting potatoes into spirals, you can prepare two dishes at once. Cut the peeled tubers into spirals, dry on a towel or napkin, sprinkle with flour mixed with starch and fry in a large amount of vegetable oil. Sprinkle with fine salt. The children will be delighted! The remaining holey potatoes can be filled with any minced meat, rolled in flour, then in an egg, then in breadcrumbs, fried in hot vegetable oil and finished in the oven.

Ingredients:
5-6 potatoes,
4 tbsp. decoys,
1 egg
2 stacks vegetable oil,
salt.
Filling:
4 carrots,
1 egg
1 tbsp. butter,
2 tsp Sahara.

Preparation:
Boil the potatoes and wipe while hot. Add semolina, egg, salt and knead the dough thoroughly. For minced meat, cut the carrots into small cubes, place in a saucepan, add butter, sugar and simmer over low heat until soft. Chop the finished carrots, add the chopped egg, salt and mix. Divide the potato dough into flatbreads, place minced meat in the middle of each, pinch and roll into balls. Fry in hot vegetable oil.

Ingredients:
4 potatoes,
2 eggs,
100-150 g flour,
300 g champignons or oyster mushrooms,
100 g rice,
2 onions,
100 ml vegetable oil,
salt - to taste.

Preparation:
Finely chop the mushrooms, place in a dry frying pan, heat until the liquid evaporates, then add 2 tbsp. vegetable oil and fry. Boil the rice in salted water, place in a sieve and mix with mushrooms. Cut the onion into rings and fry in vegetable oil (1-2 tbsp) until golden brown. Combine mushrooms, rice and onions, add salt if necessary. Grate the potatoes on a fine grater, add flour, eggs, salt and knead the dough. Roll out the dough, cut out circles with a glass, add the filling and connect the edges. Fry in vegetable oil.

Ingredients:
2-3 potatoes,
500 g flour,
150 ml warm flour,
200 g sour cream,
2 tsp dry yeast,
1 tsp salt.

Preparation:
Wash the potatoes and boil or bake them in their skins. Cool, peel and mash into a puree without adding anything, the puree should be dry. Set aside 200 g of the resulting puree, add salt, flour and mash with a fork until smooth. Add dry yeast, pour in sour cream and warm water and knead into an elastic dough. It may stick to your hands a little, but that's okay. Form a ball, cover with a towel and place in a warm place for 1.5-2 hours. During this time, the dough will increase greatly in size, suitable for 3-4 times. Punch down the dough, transfer to a floured table, form into a round loaf, tucking in the edges to smooth the surface. Transfer to a floured baking sheet, cover with a towel and let stand for another 45-0 minutes at room temperature. Place the baking sheet in an oven heated to 220-230°C, leave for 5 minutes, then reduce the heat to 190-200°C and bake for another 30-35 minutes until done. Cool on a wire rack.

Haven't decided what to cook with potatoes. Then be sure to check out our vegetable recipes with photos and then you definitely won’t have any questions about what to cook.

Larisa Shuftaykina

But you can cook it deliciously not only with meat, but also without meat. The product itself is tasty and self-sufficient. Therefore, if you stew it correctly, it will be no less tasty than with meat or chicken.

This dish is especially relevant during Lent. And vegetarians always enjoy eating this vegetable prepared in this way. I know this firsthand. There was a time when I didn’t eat meat for two years. Apparently my body at that time decided to take a break from eating meat and began to tell me about it with all sorts of signals.

In order not to torment myself, I agreed with him and became a vegetarian for two years. And after resting, he again wanted meat food. And I had no choice but to agree with him again.

Now apparently the same thing is happening to my son’s body. True, he hasn’t eaten meat for 6 years. During this time, I learned to cook many vegetarian dishes. But stewed potatoes are one of the first places on this list.

Therefore, if you decide to take a little break from meat, or are a vegetarian for ideological reasons, I advise you to take note of this recipe.

Stewed potatoes with vegetables

We will need:

• potatoes - 0.5 kg
• onion - 1 pc.
• carrots - 1 pc.
• bell pepper - 1 pc.
• 1 tomato, or tomato paste
• garlic - 1-2 cloves
• spices - cumin, coriander, paprika, saffron (or turmeric), nutmeg
• salt, ground black, ground red or chilli pepper
• sugar -0.5 tsp
• dried herbs
• Bay leaf
• vegetable oil - 2-3 tbsp. spoons
• greens - for sprinkling

Preparation:

1. Prepare all vegetables. Cut the onion into small cubes.

2. Peel the potatoes and carrots. Cut the carrots into large cubes.

3. Peel the pepper from the stalk and cut into cubes.

4. Chop the garlic. First, crush it with the back of a knife. And then, holding the handle with one hand and pressing on the tip of the knife with the other, randomly chop the garlic with quick movements.

5. Scald the tomato with boiling water, let it sit in it for 1 minute, and peel the skin. Or grate the tomato and discard the remaining skin. And in winter, you can use homemade or store-bought tomato paste. Chop the scalded tomato.

6. Heat vegetable oil in a thick-walled saucepan. Fry chopped onion on it until golden brown over medium heat. If you don’t have such a pan, you can fry it in a frying pan, and then transfer it to a pan and cook the potatoes and vegetables in it.

7. It is important that the onions do not burn, but fry slowly. Then pour half a glass of hot water into the pan. Steam the onion. There is no need to turn down the fire. When all the water has evaporated, the onion will become soft and almost transparent. When the dish is ready, such onions will be practically invisible in it. If you want, of course, you can see it, but in any case, it will be less noticeable. And it certainly won’t grind your teeth.

8. Add chopped tomatoes or tomato paste and fry for 3 minutes. Add spices along with the tomato. They should also brown quite a bit. Spices will give the potatoes an unforgettable aroma and enrich them with additional notes of taste. If you like a spicy dish, add a piece of red hot pepper. If you don't like it, add just a little bit. The taste will not be spicy, but the pepper will share its aroma and taste.

9. Add carrots and sugar to the tomato. Adding sugar will make the dish more delicious. In addition, carrots, together with sugar, retain their color better. Fry for 3 minutes. You can add just a little bit of water. It needs to be added if the carrots are a bit dry and they don’t have enough juice.

10. While the vegetables are roasting, chop the potatoes fairly large. You can cut it into 6-8 pieces. This way it will retain its own taste well and be saturated with the juice of other vegetables.

11. After frying the tomato, pour water and add potatoes. You need to add as much water as you like in this dish. You can add just a little, cover with a lid when it boils, and simmer over very low heat. Be careful not to burn. Stir occasionally.

If you like the dish to have more liquid, pour in enough water to completely cover the entire contents of the pan.

12. In any case, bring to a boil, add salt to taste, add dried herbs, cover and simmer for 15 minutes over low heat. The contents of the pan should simmer rather than boil.

13. If the vegetables were fried in a frying pan, then transfer them to a regular pan, and adding potatoes there, simmer everything together in the pan.

14. After 15 minutes, pepper and add bay leaf. Then simmer for another 10 minutes.

15. Turn off the gas and close the pan tightly with the lid. To be safe, you can also cover it with a towel. Leave to simmer for at least 20 minutes. During this time, all ingredients will be saturated with each other’s juices, and will become even more tasty and aromatic.

16. Serve the finished dish with chopped fresh herbs and, if desired, fresh garlic.

How and with what you can deliciously stew potatoes

• if you do not deny yourself the pleasure of eating mushrooms, then they can also be included in the recipe for this dish. If you use fresh or frozen mushrooms, you need to chop them and fry them along with the onions. Of course, in this case, their heat treatment will be more than necessary, but in principle this can be allowed.
• or the mushrooms can be fried separately in a small amount of oil for 5 minutes. And add them to the prepared dish along with other vegetables.
• If you don’t use mushrooms, the dish turns out very tasty with the addition of a green apple. Peel the apples, cut them into thin slices and place them in the pan 15 minutes before the end of cooking.
• The apple is partially boiled, and partially remains in pieces. It gives a sour note of taste and a feeling of freshness. And if it is also aromatic, then the aroma of the dish is enhanced.
• sometimes I add fresh plums to the dish. The effect is the same as from an apple, but the taste changes.
• In spring or early summer it's a good idea to add some fresh zucchini.
• Of course, you understand that these are just cooking options. There is no need to add everything at once. Sometimes you want to cook a dish, but you don’t have an ingredient. Then you can replace it. So as not to run to the store on purpose.
• You can also replace spices and herbs. This is also not a dogma. Maybe you have your own preferences, you can use those that you like best. The main thing is not to ignore them at all. Without spices, it can be difficult to achieve the desired taste and aroma.

Well, that's probably all! Prepare and eat a delicious lean dish. I hope you like it!

Bon appetit!

What to cook from potatoes: the best recipes with photos on the Home Restaurant website!

Simple potato dishes have a special place in my culinary collection, and I think many housewives will agree with me: many interesting dishes can be prepared from potatoes, not only as a side dish, but also full-fledged main courses from potatoes. On the site I constantly show you what can be prepared from potatoes, so for your convenience, I decided to combine all my recipes for delicious potato dishes into a separate section.

Now it will be even more convenient to prepare simple and tasty potato dishes: all my homemade recipes for potato dishes with photos and a detailed description of the cooking process. If you don’t know what to cook from potatoes, just look through the section with photo recipes; I’m sure you will definitely find interesting potato dishes in the oven, potato dishes for dinner or Lenten potato dishes.

Or maybe you have your favorite potato recipes that have been tested over the years (tasty and simple)? Please write in the comments to recipes or on social networks!

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Secrets of preparing delicious potato dishes at home

Potato dishes is one of the most popular categories of side dishes worldwide. Firstly, potatoes, using any method of culinary processing, turn out to be very tasty, secondly, they are extremely healthy, thirdly, preparing this vegetable at home is quite simple, and fourthly, the product is very inexpensive.

You can prepare both simple dishes for every day and quite original holiday dishes from potatoes. In addition, it is combined in one form or another with almost any product: meat, poultry, fish, seafood, mushrooms, vegetables.

Potatoes can be called a universal vegetable for cooking, which, however, predetermined its popularity and demand.

The only disadvantage of potatoes and dishes made from them is their high calorie content, especially when fried. According to this indicator, the vegetable is ahead of even pasta and flour products.

Therefore, it should be consumed within reason, otherwise the passion for delicious potatoes will soon lead to weight gain.

The main secret of preparing not only tasty, but also healthy potatoes, which no recipe will tell you, is to peel the potato skin as thinly as possible. The fact is that it is under it that the largest number of useful elements is concentrated. In addition, to avoid loss of these substances, potatoes must be cut immediately before cooking and should not be stored in water for more than one hour.

Potato dishes in any form of culinary processing can often be prepared in a hurry. Therefore, they are ideal for those housewives who, after a long day of work, need to quickly feed their family and at the same time make it tasty and satisfying.

Since potatoes can be subjected to various methods of culinary processing, in each specific case, each recipe has its own characteristics and cooking secrets. We will not generalize them, but will consider in more detail below how to quickly cook fried, baked, boiled, stewed potatoes, as well as mashed potatoes and French fries at home.

Boiled potatoes and mashed potatoes

There are two main ways to boil potatoes for cooking: peeled and in their skins. The first method is used for preparing side dishes, and the second most often in recipes for preparing any other dishes in which potatoes are included as one of the constituent components.

So, peeled and cut potatoes are poured with cold water so that it just covers the vegetable. Over high heat, bring the water to a boil. Salt the potatoes and continue cooking, reducing the heat. Check readiness with a knife. If it enters the boiled potatoes easily, then the vegetable is ready.

Many dishes, such as Vinaigrette or Herring under a fur coat, suggest boiling potatoes in their jackets. This is no more difficult to do than in the previous case. So, the potatoes are thoroughly washed and placed in a container with cold water. Salt is immediately added there. It will prevent the potatoes from falling apart during cooking. Cook until done.

Boiled potatoes in their jackets will be easier to peel if, after cooking, they are immediately filled with ice water.

As for mashed potatoes, there are many recipes for preparing them. However, there are still some general recommendations for its preparation. So, mashed potatoes will turn out tastier and more aromatic if, when boiling potatoes, you add a whole, but peeled, onion to the pan with them. By the way, potatoes cooked in this way can be diluted not with milk, but with potato and onion broth. It will turn out no less tasty.

A dish like mashed potatoes requires diligence. You should mash the finished vegetable with a masher for as long as possible.

Do not skimp on butter in your homemade mashed potatoes, and then they will turn out no less tasty than those prepared by a professional chef.

Fried, stewed, baked

Fried potato dishes are especially popular among all other potato dishes. They turn out to be very tasty, and also quite high in calories. Therefore, it is better not to be overzealous with their consumption.

Making fried potatoes at home is not at all difficult. First of all, you should start by choosing a vegetable variety. The most suitable are those that contain less starch. This is the kind of potato that turns out crispy and crispy. However, you can also use starchy varieties, but then such a vegetable must first be soaked in water and washed several times.

Potatoes for frying must be cut into pieces of the same shape and size. The size of the pieces itself should not be very large, but not too small.

Place the potatoes in a well-heated frying pan and fry them over medium-low heat. In this case, it is necessary to use a sufficient amount of oil, but not so much that the vegetable floats in it.

During the entire cooking process, the potatoes are stirred no more than three to four times. If you do this more often, it will simply fall apart. For the same reason, they salt it literally a couple of minutes before it’s ready. Spices are also added at the very end, otherwise they will overcook and burn.

That's all the main secrets of recipes for cooking fried potatoes!

Stewed potatoes are a wonderful quick dish that requires minimal effort to prepare. It is prepared according to the same principle as fried potatoes, but a lot of oil is replaced with water. If the recipe for such a dish requires the presence of juicy vegetables, then no liquid is added at all. Stewed potatoes with meat are especially good.

The potato stew should be salted towards the end of cooking, otherwise the vegetable may fall apart during the cooking process.

As for baked potatoes, you can prepare them according to completely different recipes - in the skin, in the sleeve, in foil, with the addition of sauce or vegetable oils and spices. There are plenty of options. All the features of this or that method of baking potatoes at home can be found in the corresponding recipes. Here, an important rule is, as in the two previous cases, the use of non-starchy varieties of vegetables.

Frying, stewing, baking - these are the methods of culinary processing of potatoes that make them especially tasty. You can learn more about them in the corresponding recipes with step-by-step photos in this section of the site.

Deep fried potatoes

Recently, with the advent of fast foods, French fries have become especially popular. Traditionally, it is prepared in special devices - deep fryers. The cooking principle is as follows: potatoes are poured into a special mesh and lowered into a container with boiling oil. When ready, remove and salt. Here is such a simple recipe. However, such potatoes turn out to be even more fatty and high-calorie than fried potatoes.

However, in order to cook truly delicious French fries at home, you need to take into account the following nuances:

1. the potatoes should not be too starchy, otherwise they will fall apart during cooking;
2. For cooking, it is best to use a special deep-frying oil, but if this is not available, then any refined and deodorized vegetable oil will do;
3. Before sending potatoes into deep frying, they must be dried, and in addition, the oil in deep frying must be heated to 170-190 degrees;
4. Add salt and spices to the fries only after removing them from the fryer.

Delicious French fries can be prepared using not only deep frying, but also an ordinary frying pan, a slow cooker, or a microwave. At home, it can even be prepared in the oven.

A lot of detailed recipes with step-by-step photos for preparing French fries can be found in this section of the site.

In custody…

Whatever potato dish you plan to prepare as a side dish, it will definitely turn out delicious. The main thing is to follow all the recommendations of the selected recipe with step-by-step photos, as well as the recommendations given in this article.

More information about preparing certain potato dishes at home in a hurry can be found in the step-by-step photo recipes collected in this section of the site.