Potatoes are like bread - you can eat them every day, they have thousands of uses and you will never get tired of them. Did you lately feel that your cooking resigned oneself only to potatoes cooked in their skin and mashed potatoes? We are bringing you a few tips for side dishes that you can arbitrarily vary. This way you can always surprise your taste buds with something new.
Cooking type of potatoes as a tool for cooking
Potato salad, fries or mashed potatoes are three different types of food, and therefore each of them needs a different type of cooking potatoes. Are you buying the same variety that you use on everything? Then do not be surprised that your potato salad is crumbling and mashed potatoes are not perfectly smooth.
TIP: How to recognize hard and mealy potato?
Cut the raw potato and both halves wipe against themselves. If potato release the water, than it is to tallow and thus has less starch. If both surfaces sticks to each other, it means that it has more potato starch and is then much softer.
For growing potatoes on the balcony you need just sack
You will achieve the best taste of any potato dish by using home grown potatoes. You can buy them at small growers, farmers, or you can try growing potatoes on your own. The best is of course the garden, but you can also grow potatoes on your balcony. All you need is an ordinary bag. Roll the bag and fill the bottom with 10 cm of substrate. On it put three planting potatoes and fill it up lightly with a soil. Once the tubers start to grow, add more soil. After the leaves begin to turn yellow and wither, you can harvest your own new potatoes.
Storage of potatoes has its own rules
If you keep at home a larger quantity of potatoes, you need to think about their proper storage. Potatoes should never be kept in the fridge or freezer. Furthermore, you should avoid daylight and sunlight to prevent their greening. Ideal is cool dark pantry or cellar.
Tips on how to cook potatoes
- Never, ever eat green potatoes, because they contain toxic solanine.
- Cooking potatoes in steam is the best way to keep all the vitamins and preserve the natural flavour.
- When we cook potatoes we can add herbs (parsley, celery haulm or lovage), garlic, onions or vegetables. This way you will get a whole new flavour.
- Always add warm milk or cream into mashed potatoes. Mash with cold milk or cream would be sticky and weighty.
- Before frying french fries, leave potatoes in cold water to get rid of excess starch. Afterwards, dry them thoroughly with the towel to avoid oil spluttering.
Side dish from potatoes - enjoy change
Potatoes are inexpensive side dish that can get, whilst you still repeating the same dishes, very easily grow weary. Are you are running out of ideas for new garnishes? Then be inspired with our new recipes. We bring you recipes for four interesting garnishes. Try them and you will definitely fall in love with them.
Unconventional potato recipes
Potatoes au Gratin
They are ready immediately, while playfully manage cast that role of inventive garnish. Potatoes au Gratin can be used as a side dish for steaks, roast meat or even stuffed eggplant. If you hurry, you can even use them as a main course. Their great feature is that they can be easily modify. You can add to the potatoes other vegetables and so create in very simply way a new food. For example you can use, carrots, broccoli, tomatoes, peppers, zucchini or mushrooms.
Potatoes au gratin with spinach
- 1 kg of potatoes
- 100 g of spinach
- 2 onions
- 3 cloves garlic (crushed)
- A large slice of butter
- 500 ml of whipping cream
Potatoes au gratin - preparation process:
Cut potatoes into equal slices (the thinner the better). Meanwhile, roast chopped, sliced onions in butter. Pour into medium pot whipping cream, which briefly warm up along with ground nutmeg. Once is the mixture boiling, remove from the cook stove. Prepare a baking pot where you can put baking paper or you can butter it. Put the potato slices in equal layers, alternating each layer of fried with slightly fried onions, spinach, crashed garlic. Salt it to taste. At the and pour potatoes with hot cream and bake it at 180 ° C for about 45 minutes until soft. Then, lift of the lid and let the potatoes au gratin under the grill for a while until they have crispy crust.
This Swiss national dish is made from cooked and raw potatoes. Rösti has throughout Switzerland many variations, for that reason it is not possible to speak about a proper recipe. The basis is roughly shredded (or sliced) potatoes to which may be added other ingredients - such as onion, garlic, bacon, cheese, or herbs. You can freely choose the shape of it – you can mould small patties or you can bake big potato rösti, which you can lately slice like a cake.
Potato rösti with cheese and bacon
- 800 g of potatoes
- 200 g of hard cheese (cheddar or Gruyere)
- 100g of bacon
- 3 large slices of butter
Potato rösti with cheese and bacon - preparation procedure:
Peel the potatoes and grate on a coarse grater. Salt potatoes, squeeze out any excess water, and then add pepper. Add the grated hard cheese and bacon chopped into strips. Mix immediately and shaped into small pancakes. Alternatively, we can fry in butter and sunflower oil, one large pancake, which can be cut into individual pieces. Serve as a side dish, but potato rösti can be served as a main course.
Potato Pie or a Scottish shepherd pie
Longer preparation of this dish is worth it, you will appreciate it whilst you will eat it. Potato pie can be prepared in many ways. We bring you a recipe that is also known under the name of a Scottish shepherd pie. This traditional Scottish recipe combines in itself nicely side dish with meat, so it will fill you up for many hours.
Potato pie with minced meat
- 500g of minced pork (it can be beef too)
- 700 g of potatoes
- 200g of cheddar or Gruyere
- 100 g of parsley
- 100g of carrots
- 250g of canned sweet corn
- 100 g of meadow mushrooms
- 2 medium onions
- 2 tablespoons tomato paste
- Thyme and ground sweet paprika
- Tablespoons of flour
Potato pie with minced meat - preparation process:
Chop the onion and fry it in a large pan with butter. Add the minced meat and roast it as well. Meanwhile, chop finely parsley, carrots, and mushrooms into slices. Add all the ingredients into the pot and stir. Add the tomato puree and season with salt, pepper, thyme and ground sweet paprika. baste mixture with 150 ml of hot water (it is much better to baste it with stock, if we have it) and add the flour. Let it slowly braise for about 45 minutes.
Meanwhile, peel the potatoes and cook them. Mash them until smooth and make mashed potatoes. Prepare a round baking tray and oil it with butter. Spread the meat mixture at the bottom, sprinkle with sterilized corn. Spread evenly mashed potatoes over the meat mixture, sprinkle with grated hard cheese. Bake in a preheated oven at 200 ° C for about 20 minutes before forming the upper crispy crust. Serve potato pie with minced meat with warm lettuce.
"Steak tartare" from potatoes
Lovers of normal steak tartare will not hear a word against a meat version, but you can try vegetable variation. Steak tartare made from potatoes is great for utilization of cooked potatoes and has many variations. You can serve it with the same ingredients as you would on a normal steak tartare and customize it to your tastes.
Hot "steak tartare" of potatoes
- 4 cooked potatoes
- Bundle of spring onions
- 100g of bacon
- 2 large tablespoons of Dijon mustard
- Chilli pepper
- 2 cloves of crushed garlic
Hot "steak tartar" from potato – preparation process:
Cook the potatoes in their skins. After they are cooked, peel them. Cut it into very small cubes. In the meantime, roast in the pan chopped bacon; stir it into the potato cubes. Add Dijon mustard, crushed garlic, salt and pepper to taste. Slice the spring onions along with chilli pepper finely and add to the mixture. Serve "steak tartar" from potatoes with toast.
Potatoes are as side dish eternal. These four potato recipes can be freely combined according to your taste and so you can give to your family always something new and unusual.