On the territory of Russia, the potato is the universal favorite, dishes from it can be found in every family. Most often it is prepared in the form of mashed potatoes, boiled or in uniform.
But there are many other cooking options: grated casseroles, fried potatoes in the oven, potato balls, all variations of soups, which are not complete without adding the Queen of Russian tables. Today, this vegetable is the leader in terms of consumption by residents, because it is relatively inexpensive and very nutritious.
We want to share the most simple and versatile cooking options that even an aspiring hostess can handle.
How much do you usually cook potatoes in a saucepan
Cooking time depends on the method of preparation and size. The average cooking time for your greater visibility presented in the form of a pivot table:
| Type of dish | Cooking method | Cooking time (after boiling water) |
|---|---|---|
| Medium sized tubers | Under the lid, covered with salted water | 20 - 25 minutes |
| Cut into 2-3 pieces | Under the lid, covered with water 2 cm above the level of tubers. | 15 minutes |
| In uniform | Under the lid, completely covered with pre-salted water | 25 - 30 minutes |
| Finely chopped (for soup) | Under the lid, pre-salted | 15 minutes |
It is important to remember that the tubers are recommended to be selected in the same size so that they cooked an equal amount of time. If you have a different size vegetable, then small tubers should be cooked whole, and large ones should be cut into two or three parts.
The amount of salt is determined by your taste preferences. Average calculation: a teaspoon of salt per liter of water.
The basic method is step by step
Whole boiled potatoes - a versatile dish. Any side dishes, salads, canned billet and ready-to-cook foods are suitable.
Ingredients:
- a kilo of potatoes;
- litere of water;
- salt to taste;
- 20 gr. butter;
- dill for decoration.
Cooking time - 60 minutes.
Caloric content: about 130 Kcal / 100 gr.
How to cook potatoes in a saucepan?
Preparatory stage:
- we sort out the fruits, wash them thoroughly, peel - with the help of a small kitchen knife or vegetable peeler - each tuber from the peel and "eyes", re-wash in cold water
- put the potatoes in a deep pan, pour water, salt. Make sure that the fluid level was about 2 centimeters above the level of the fruit. If a liter was not enough, add more water, close the lid, put on a strong fire.
Main stage:
- after boiling water, remove the lid, remove the formed foam, put oil, reduce heat, cover with a lid not completely, so that water can condense. Cook for 20-25 minutes;
- when time is up, check the readiness with a fork. If it pierces well, the plug can be easily removed, which means you can turn off the stove.
The final stage: remove the pan from the heat, drain the water. The dish is ready!
To make the potatoes tastier and more beautiful, add butter and sprinkle with dill.
How to cook potatoes in their skins in the pan
The main advantage of vegetables in uniform is the maximum safety of vitamins and beneficial properties, and a pleasant bonus is that the tubers do not lose weight at all. Housekeepers will appreciate the benefits of this method of cooking.
Ingredients Required:
- kilogram of white potatoes;
- litere of water;
- salt to taste;
- 20 gr. butter.
Cooking time - 45 minutes.
Caloric value: about 110 Kcal / 100 gr.
For boiled potatoes in their uniforms, it is necessary to carefully select the fruit. They must be the same size, with a minimum of "eyes" and mechanical damage.
Carefully wash the tubers several times, put in a saucepan, pour salted water, close. We set to prepare for heavy fire.
As soon as the water begins to boil, open up, remove the foam, put the oil, cook another twenty-five minutes - thirty over medium heat. Readiness is checked with a fork. If the dish is ready - drain the water, add butter.
When cooking in this way, it is important during the entire cooking period to regularly remove the resulting brown foam, so that the dish does not taste bitter and has a natural color.
How to cook boiled potatoes in a pan
New potatoes - one of the most favorite dishes in the autumn period of almost everyone. Young tubers have a thin peel, have not had time to lose a vitamin reserve, while cooking they remain perfectly even and beautiful. This dish you will love.
Ingredients:
- a kilo of young potatoes;
- litere of water;
- salt to taste;
- 20 gr. butter;
- fresh greens for decoration.
The cooking time is sixty minutes.
Gloves for cleaning new potatoes
Caloric content: about 130 Kcal / 100 gr.
Tubers we touch, my. New potatoes do not require thorough cleaning, as the skin is still thin and easily removed. It will be enough to clean it with a glove for cleaning vegetables.
After cleaning, put in a saucepan, pour salted water, close the lid, put on the stove. After the water boils, open slightly, remove the foam, put the oil, reduce the heat and cook until ready.
After cooking, pour out the water, decorate with fresh greens.
How to cook potatoes in mashed potatoes
Mashed potatoes are the most common and favorite dish of many residents. Ingredients Required:
- a kilo of potatoes;
- litere of water;
- salt to taste;
- egg;
- a glass of warm milk;
- 50 gr. butter.
Cooking time - 60 minutes.
Caloric content: about 145 Kcal / 100 gr.
My potatoes, clean, put in a pot with pre-salted water, put on the stove, cover. After boiling, open the lid, remove the foam, put the oil, reduce the heat and continue cooking for another 25-30 minutes. Check the readiness with a fork or cooking needle.
After the round potatoes will be ready, pour out the water, but not until the end, leave one or two centimeters of liquid at the bottom. Add the butter, break the egg, pour in half a glass of warm milk and add a pestle for mashed potatoes.
All tubers should turn into a puree mass. Add the remaining milk and continue to beat until the lumps disappear completely.
Puree is a versatile dish and goes well with any warm or cold garnish, salad.
Secrets of experienced chefs
Often we all noticed that potatoes differ in color and density, this is due to the presence of different varieties and the amount of starch content. In order for the vegetable to suit your taste perfectly, it turned out to be yellow, even and not watery, you should follow simple rules:
- To avoid browning during cooking, add a tablespoon of 9% vinegar per two liters of water to the water;
- Do not store peeled raw potatoes without liquid, it will immediately darken. If short storage is required, then pour lightly salted water two centimeters above the level of the potatoes, and store in a cool place. Even in the water is not recommended to store longer than half an hour;
- The semi-sweet taste of frozen potato will disappear if you hold it for four days in a dark place at room temperature;
- In order for the tubers to have a slightly yellowish color and a pleasant aroma, add butter when cooking;
- For salads and liquid dishes, it is recommended to choose varieties with a reduced amount of starch. For example, "Leader", "Nevsky";
- Salt water should be immediately before laying, to avoid cracking the skin (if we are preparing in the uniform) and the disintegration of whole tubers.
Enjoy your meal!
A few more tips on cooking delicious potatoes are in the next video.
