Potatoes can rightly be considered the queens of side dishes, even if they do not serve only for this. With potatoes you can prepare a whole menu and there are a thousand ways to prepare them. They are used all over the world in the most diverse ways and it is also difficult to make a choice on the recipes to be offered as they are really many. Let's start with the classic side dish that we all love and always enjoy.
It is the classic side dish that adapts to many types of main courses, especially roast, both meat and fish. It is important to choose the type of potato well. For this dish, yellow-paste potatoes are recommended, which tend to remain firmer and more compact.
1 kilogram of potatoes
1 clove of garlic
1 sprig of rosemary a
few leaves of sage
sape and pepper as much as enough
plenty of olive oil
It is advisable to use a non-stick pan, as the potatoes tend to stick and are recommended also not to mix the potatoes in the first 10 minutes of cooking.
wash and peel the potatoes, cut them into small pieces trying to make them of the usual size. Now finely chop the garlic, the sprig of rosemary, the sage and add salt and pepper. With this mixture season the potatoes that you put in the pan with about 100 grams of olive oil and place in a preheated oven at 180 degrees for about 40/45 minutes or until we have taken on a nice golden color. Always serve as soon as removed from the oven.
It is soft, dense and creamy. It is one of the seconds preferred by children but that also pleases adults. It is the ideal side dish for roast and stewed meat, but also for the simple slice of meat cooked with oil or for a hamburger.
Also for this preparation it is important to choose well the type of potato to use. The ideal is a white-paste potato.
1 kilogram of potatoes
100 grams of butter at room temperature
300 grams of whole milk
as needed just
30 grams of grated Parmesan cheese
wash the potatoes and without removing the peel, cook in plenty of water for about 40 minutes.
When the water boils, lower the heat to prevent the potatoes from breaking and absorbing too much water.
Remove the skin as soon as it is removed from the water and pass it in the potato masher. Heat the milk a little at least until it is warm and add it to the potatoes that you have placed in a pan in the meantime.
Slowly incorporate all the milk into the mashed, salted potatoes and at this point put the butter that you have made into small pieces and stir until it is completely melted. Last thing, sprinkle with Parmesan cheese and stir again. Serve hot.
Another classic side dish that, being substantial, can also be a complete second course.
600 grams of potatoes (yellow ones are recommended for better cooking)
6 eggs at room temperature
120 grams of grated Parmesan cheese
salt, pepper and nutmeg enough
a little chopped parsley .
Peel and wash the potatoes. Cut them into rather fine slices and place them for about ten minutes in boiling salted water.
Remove them from the water and let them dry. Meanwhile, beat the eggs in a bowl with a pinch of salt, pepper, nutmeg and then add the grated Parmesan and the chopped parsley. Mix everything well and then add the potatoes, stirring again.
In a large pan (I suggest 26 or 28 centimeters) put a few tablespoons of olive oil and when it is hot add the egg mixture with the potatoes.
Cook for about ten minutes, often stirring the omelette to prevent it from sticking to the bottom and then with the help of a lid or large plate, turn it and cook for another 10 minutes. The potato omelette is delicious both hot and left to cool.
A tasty variation is to put half a chopped onion in the oil and brown it before putting the mixture with the potatoes and eggs.
Even the Parmesan cheese can be changed with the chopped cheese, scamorza and caciotta type.
The potato tortilla, one of the typical Spanish dishes, is very famous all over the world. It is very simple to prepare. The difference with our omelette is that the potatoes should be cut into thinner slices as possible and put to fry in plenty of seed oil for about 8/10 minutes.
At this point we add to the potatoes a medium onion cut into thin slices and let it cook over medium heat for another 5 minutes. Remove from heat and try to dry the vegetables from seed oil. Beat the eggs, add salt and pepper and the potatoes and onions. Mix well and put everything to cook in a rather large non-stick pan with a little seed oil.
A very good side dish for all types of meat, but also a delicious appetizer.
For this recipe we start as always with using the most suitable potatoes for preparation. For the croquettes the white ones are indicated because they are more floury and tend to flake off during cooking.
600 grams of potatoes
3 whole eggs
grated bread as much as needed
grated Parmesan cheese as needed
A pinch of salt A
few leaves of chopped parsley.
Cook the potatoes in their skin in abundant salted water for about 30 minutes (depending on the size of the potatoes).
Once cooked, remove the peel and pass it in a potato masher. In a bowl, beat two eggs with a couple of tablespoons of Parmesan cheese and a small teaspoon of chopped parsley. Add salt and mix well. A hard dough must come, easy to shape. In the case add a tablespoon of breadcrumbs to make the mixture thicker.
Make cylinders of about 3 centimeters in diameter for 7 or 8 centimeters in length.
Meanwhile, in a large pan, heat plenty of peanut oil. The croquettes must float in the oil to cook well.
At this point, roll the croquettes in the flour, then in the beaten egg and finally in the breadcrumbs. When the oil is warm enough put the croquettes and cook them turning them often until they are perfectly golden. Don't put too many of them together because they risk breaking.
Pass them in absorbent paper to remove excess oil and bring to the table.
There are several variations for croquettes. You can put scamorza cheese in small pieces in the dough or even mortadella, always finely chopped.
This very tasty first course originates from Naples, but is cooked throughout the south of Italy and in Sicily. It is a potato pie enriched with salami and cheese.
1 kilogram of white-paste potatoes.
150 grams of cooked ham
150 grams of mozzarella fior di latte
grams 100 of provola
grams 100 of grated Parmesan cheese
60 grams of butter
two tablespoons of whole milk
two tablespoons of grated bread
salt, pepper enough
olive oil enough
1 tablespoon of chopped parsley.
Cook the potatoes with the peel in plenty of water for about 35/40 minutes (depending on the size of the potatoes).
Remove the potatoes, peel and mash them in order to obtain a homogeneous mash.
Add the diced butter to the potatoes until it is completely melted, adding the two tablespoons of milk. Add half more Parmesan and the beaten eggs.
Meanwhile, cut the ham into very small pieces and add it to the mixture. Mix everything well, adjust the salt and pepper, and the chopped parsley.
Place half of the dough in a rectangular pan on a sheet of parchment paper and spread it over the entire surface of the pan.
Now cut the mozzarella and provola into thin slices and make a layer of these two cheeses.
Cover everything with the other half of the mixture, spreading it well.
Dust now with two tablespoons of grated bread and half of the grated Parmesan on the entire surface. Add some butter and bake in preheated oven at 180 degrees for about 35 or 40 minutes or at least until the surface is golden. Allow it to cool for about fifteen minutes before bringing it to the table.
These scones are suitable for an aperitif or as a substitute for bread. They are tasty and easy to make and also quick to prepare.
grams 600 grams of potatoes
120 grams of type 00 white flour
1 tablespoon of grated Parmesan cheese
olive oil, salt and pepper enough
to stuff the buns:
100 grams of cooked ham
100 grams of provola type cheese or caciotta.
The classic muffins are not stuffed, but you can choose to do it by placing the ham and cheese inside. In this way a more complete and tasty dish is obtained.
Boil the whole potatoes without peeling them in abundant boiling water for about 35 40 minutes (depending on the size of the potatoes).
Once cooked remove the peel and make a homogeneous mash in the potato masher.
At this point add the beaten egg, flour, a tablespoon of Parmesan cheese, salt and pepper. Mix everything and with the obtained mixture make some round enough shapes of about 8 centimeters in diameter. Put a piece of ham and two or three cubes of cheese on top, place them on top of another dough washer and match the two sides together to close the filling.
Prepare as many focaccine as you have dough and when they are ready, cook them in a non-stick pan with a couple of tablespoons of olive oil about 8 -10 minutes on each side or until the surface turns golden. Let them cool a little and serve on the table.
However, there are many other recipes to make with potatoes, such as stuffed potatoes, duchess potatoes, potato balls, fries (the most loved by children), caramelized potatoes, potato dough, etc. which undoubtedly deserve a second article.
See you soon then.