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We love potatoes because they are so versatile: mashed, boiled, fried, and great in all kinds of dishes.
It may seem like you don’t need a lot of scientific knowledge to prepare delicious fresh potatoes, but knowing a few tips can be very useful!
Roasted mashed potatoes with vegetables
You will need (4 servings): 400 g potatoes, 200 g carrots, 200 g peppers, 40 g garlic, 150 g sour cream (20 process.), 20 ml oil, salt, and freshly ground black pepper.
Heat oven to 200 degrees. Scrub potatoes and carrots.
Wrap potatoes, carrots and garlic cloves separately in foil. Bake for 40 minutes. Meanwhile, wash, halve and coat peppers with oil and place in the oven. Cook for 20-25 minutes.
Remove the vegetables from the foil, peel them and grind or grate them in a meat grinder (it is better not to use a blender – the lumps will become similar to plasticine).
Season with salt, pepper, and sour cream and stir to combine. Serve immediately while the porridge is still hot.
Garlic Mashed Potatoes
You will need (4 servings): 600g fresh thin-skinned potatoes, 80ml oil, 15g garlic, 2 teaspoons swan salt.
Scrub the potatoes with a brush and place them in a pot of boiling water until it starts to boil again. Cover the pot and cook over medium-high heat for 15 minutes. The potatoes should be soft, but not too mushy.
Place garlic in a blender cup. Pour in oil, add salt and mash until smooth.
Preheat oven to 210 degrees on convection mode or 230 degrees.
Line a baking sheet with parchment paper. Arrange the potatoes, pressing lightly on each potato with a potato masher or similar tool to flatten them.
Brush the potatoes with the garlic oil and roast in the upper third of the oven for 15 minutes. When they are nicely browned, serve immediately.
Potato Focaccia
You will need (4 servings): 300-380 g flour, 300 g fresh potatoes, 150 g boiled potatoes, 4 cloves of garlic, 1 tsp rosemary, 1 sprig of rosemary, olive oil, 4 g dry yeast, coarse sea salt, freshly ground black pepper.
Boil potatoes – preferably overnight in the fridge – and mash. Add 300g of flour, rosemary, yeast and 1 tsp of salt – the mixture should resemble breadcrumbs. Then add 120g of warm water and 2 tbsp of oil and stir until smooth.
Transfer the dough to a floured work surface and knead by hand for another 8-10 minutes, until elastic, adding a little more flour at a time if necessary.
Grease the inside of a large bowl with oil. Add the shaped dough, turning a few times to coat with oil, then cover with a towel and leave in a warm place for 1 hour.
Place the dough on a baking sheet. Use your hands to roll it into a rectangular shape. Cover with a towel again and let it rise for 15 minutes.
Scrub the potatoes with a brush, cut them into thin slices and place them on the bottom of the dough so that they overlap slightly. Sprinkle with garlic, chopped fresh rosemary leaves, salt and pepper.
Place focaccia in oven at 200 degrees in the lower third of the oven. Bake for approx. 30 min., until nicely browned. Serve warm.
Roasted potatoes, spinach and carrots with orange zest
You will need (4 servings): 600-700 g fresh potatoes, 400 g spinach, 300-400 g carrots, 100 g lightly salted eggplant cheese, 300 ml heavy cream, 2 eggs, 1 orange, 2 tablespoons olive oil, 1 tablespoon lemon juice, a pinch of nutmeg, salt, freshly ground black pepper, ground breadcrumbs.
Cut the orange zest into thin strips. Drizzle with olive oil and lemon juice, add a pinch of nutmeg, salt, freshly ground black pepper and let sit for 10-15 minutes.
Scrub the potatoes with a brush and cut into 3-4 mm slices. Do the same with the carrots.
Pour boiling water over the spinach and drain in a sieve. Mash the bronze with a fork.
Grease a small ovenproof pan with oil and sprinkle lightly with breadcrumbs.
Mix the spinach with the orange zest. Layer half the spinach, carrots, spinach, and potatoes.
Beat the cream and eggs with a mixer, pour over the vegetables and sprinkle with brinzas. Cover with foil and bake in an oven at 180-200 degrees for 30 minutes. Remove the foil and bake for another 10-15 minutes, until the potatoes are cooked through.
Serve the roast while hot.
Salty Morel Roast Potatoes
You will need (4 servings): 1 kg small fresh potatoes, 3 egg whites, 3 teaspoons fine sea salt; closure: 100 g parsley leaves, 100 g butter at room temperature, a pinch of “Fleur de Sel” salt.
Scrub the potatoes with a brush and place them in a single layer on a baking sheet.
Whisk egg whites until fluffy. While continuing to whisk, add salt a little at a time – the batter should be the same as traditional s’mores, just saltier.
Cover each potato in the mold with the whipped egg whites and bake in an oven heated to 150 degrees for 40 minutes. The potatoes should be soft and the morels should be brown.
Chop parsley, mash with salt and stir into softened butter (let cool slightly before serving).
Break up the morels covering the potatoes – they are inedible – and remove the potatoes. Serve warm with the seasoned butter.
Fresh potatoes with brittle close up
You will need (4 servings): 600-800 g fresh French fries, 200 g eggplant cheese, 200 g sour cream (30 process.), 50 grams of dill, 30 grams of onion leaves, 3 tablespoons of butter, salt, and freshly ground black pepper.
Scrub potatoes with a brush, put in boiling water, add salt and bring to a boil over high heat. Cover pot, reduce heat to medium-low and simmer for 25-30 minutes.
Finely chop dill and onion leaves. Add a pinch of pepper and mix with sour cream and eggplant (you can blend in a blender if desired).
Drain the potatoes and return the pot to the stove for 20-30 seconds to evaporate any remaining water. Then add the butter, cover the pot and shake well – the potatoes should collapse slightly and mix with the butter.
Serve immediately with eggplant.
Shrimp and Olive Potato Salad
You will need (8 servings): 600g fresh prawns, 1.2kg small fresh potatoes, 1 bunch of celery sticks, 400g Kalamata olives, 1 small handful of onion leaves, 1 small bunch of parsley, 5-6 cloves of garlic, 1 tablespoon white wine vinegar, 2 tablespoons mustard, 100ml olive oil, 2 tablespoons butter, salt, freshly ground black pepper.
Clean the shrimps. Chop 2/3 of the garlic. Sprinkle them over the shrimps, season with salt and pepper, and bake in butter.
Scrub the potatoes with a brush and cook them in boiling water for about 25 minutes.
Cut off the white part of the onion leaves and set aside.
Chop remaining garlic, parsley and leaves. Slice celery very thinly.
In a blender, blend the vegetables (except celery) and garlic with the vinegar, mustard and 3 tablespoons of olive liquid. Add oil little by little as you rub until you have an emulsion.
Let the cooked potatoes cool in the pot for 5-7 minutes. Then gently press each potato and place in a deep plate. Sprinkle with chopped onion leaves, celery, shrimp, cover with sauce, garnish with olives, and let stand for 10-15 minutes before serving.
Fried potatoes with salmon and zucchini
You will need (4 servings): 600 g salmon fillet, 800 g fresh potatoes, 2 onions, 2 zucchini, 30 g lemon zest, 50 g dill, 2 cloves garlic, 300 g sour cream (30 process.), 2 tablespoons prepared horseradish, melted butter, salt, freshly ground black pepper.
Wash potatoes, cut into quarters lengthwise and cook in boiling salted water. Pour out the liquid and drain.
Chop dill and garlic, mix with sour cream and horseradish, and season with salt and pepper.
Remove the skin from the salmon fillet and cut the meat into large chunks. Sprinkle with salt and pepper.
Cut onion into half rings and zucchini into small cubes.
Saute onions in butter for 3 minutes. Then add zucchini and cook for another 3-4 minutes. After that – potatoes, fry for 5 minutes, and finally – fish. Cook carefully, stirring, for 3-4 minutes, sprinkle with lemon zest when done, leave in the covered pan for 2-3 minutes and serve with sour cream and horseradish sauce.
This dish can be cooked not only in a pan, but also in the ovenproof part of the oven. Then layer in pre-fried zucchini, potatoes and onions, and if you wish, you can use trout instead of salmon.
You do not need to bake it for a long time – 15-20 minutes at 160 degrees – and serve immediately in the same container.
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