The potatoes can be considered to condently queens of the contours, even if they are not needed only for this. With potatoes you can prepare an entire menu, and there are a thousand ways to prepare them. Are used throughout the world in ways different and it is also difficult to make a choice on the recipes to suggest, because there are really a lot. Let’s start with the contour of the classic that we all love and savor it, always willingly.
The potatoes roast in the oven
And the classic contour that adapts to many types of meat dishes, especially roast meat and fish. And’ important to choose well the type of potato. For this dish, we recommend the yellow potatoes, which tend to stay more firm and compact.
Need to roast potatoes in the oven
- 1 kilogram of potatoes
- 1 clove of garlic
- 1 sprig of rosemary
- a few leaves of sage
- sape and pepper to taste
- plenty of olive oil
It is recommended that you use a non-stick pan, as the potatoes tend very much to stick together and it is also recommended not to mix the potatoes in the first 10 minutes of cooking.
Preparation for roasted potatoes in the oven
wash and peel the potatoes, cut them into pieces not very small, trying to make them the usual size. Chop now very finely the garlic, the rosemary, the sage and add salt and pepper. With this mixture to season the potatoes which 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 a nice golden color. Serve as soon as removed from oven.
It is soft, it is dense and creamy. And’ one of the seconds preferred by children but adults also like. And’ the ideal accompaniment for roast meats and stews, but also for the simple slice of cooked meat with the oil, or a hamburger.
For this preparation it is important to choose well the type of potato to use. The ideal is a white potatoes.
Need for mashed potatoes
- 1 kilogram of potatoes
- 100 grams of butter at room temperature
- grams 300 of whole milk
- salt to taste
- grams 30 of grated parmigiano reggiano cheese
- nutmeg just a little.
Preparation of mashed potatoes
wash the potatoes without removing the peel, cook in water for about 40 minutes.
When the water boils, lower the heat to prevent the potatoes from breaking and absorb too much water.
Remove the skin as soon as removed from the water and mash with potato masher. Heat a little of the milk at least until it is lukewarm, and add to the potatoes you will have in the meantime put in a pan.
Embed floor plan all the milk to the mashed potato, salted, and at this point, put the butter that you cut into small pieces and stir until it has dissolved completely. Last thing, a sprinkle of parmesan cheese and stir again. Serve hot.
Another classic side dish that being generous can also be a second dish.
Need for potato frittata
- grams 600 of potatoes (the recommended ones in yellow that hold the cooking process)
- 6 eggs at room temperature
- grams 120 of grated parmigiano reggiano cheese
- salt, pepper and nutmeg and just enough
- olive oil, just enough
- a little chopped parsley.
Preparation of potato omelette
Peel and wash the potatoes. Cut into slices rather thin and place them for ten minutes in boiling salted water.
Remove them from the water and dry them. Meanwhile, in a bowl beat the eggs with a pinch of salt, pepper, nutmeg and then add the grated parmesan and the chopped parsley. Mix everything well and at this point, add the potatoes, stirring still.
In a pan large enough, (I recommend centimeters (26 or 28) put a few tbsp of olive oil and how much is hot, add the mixture of eggs with the potatoes.
Cook about ten minutes, moving often the omelette to prevent it sticking to the bottom and then with the help of a lid or a large plate and turn it and cook about 10 minutes. The potato omelette is delicious hot or left to cool.
A tasty variation is to put half a chopped onion in the olive oil and brown it before putting in the mixture with the potatoes and the eggs.
Also the parmesan cheese can be changed with the cubed cheese, the type smoked cheese and caciotta.
Famous throughout the world is the potato omelette, one of the typical Spanish dishes. It is very simple to prepare. The difference with our omelet is that the potatoes should be sliced as thin as possible and put to fry in hot oil seeds for about 8 to 10 minutes.
At this point, we combine potatoes and a medium onion cut to thin slices and let cook over medium heat for another 5 minutes. Remove from the heat and try to dry well the vegetables from the oil seeds. Beat the eggs, add salt and pepper and the potatoes and onions. Mix well and put to cook in a frying pan rather large, with a little bit of oil and seeds.
A delicious side dish for all kinds of meat but also a delicious appetizer.
For this recipe we start as always with use of the potatoes more suitable for the preparation. For the croquettes are referred to as a white paste because they are more starchy and tend to flake off in the cooking.
Needed for the potato croquettes
- grams 600 of potatoes
- 3 whole eggs
- bread crumbs as needed
- peanut seed oil just enough.
- grated parmigiano-reggiano as needed
- a pinch of salt
- a few leaves of parsley, chopped.
Preparation of potato croquettes
Cook the unpeeled potatoes in salted water for about 30 minutes (depends on size of the potatoes).
Once cooked, remove the skin and bake in a potato masher. In a bowl beat two eggs with a couple of tablespoons of parmesan cheese and a scant teaspoon of chopped parsley. Add salt and mix everything well. There must be a firm dough, easy to shape. In that case, add a tablespoon of bread crumbs to thicken better in the mix.
Make cylinders about 3 inches in diameter by 7 or 8 inches long.
In a frying pan rather large place in the meantime, heat plenty of oil seeds of peanut. The croquettes should float in the oil to cook well.
At this point, pass the croquettes in the flour, then in beaten egg and finally in bread crumbs. When the oil is hot enough, put the croquettes and cook turning often until they are golden brown perfectly. Do not put too many all together because it may break.
Pass it in absorbent paper to remove excess oil and bring it to the table.
There are several variations to the croquettes. You can put the cheese such as scamorza in small pieces small in the dough, or even mortadella, always chopped the end.
Gateau of potatoes
This is the first dish that is very tasty is a native of Naples, but is cooked in the south of Italy and in Sicily. And’ one potato, enriched with meats and cheeses.
Need for 4 persons gateau of potatoes
- 1 kilogram of potatoes, white pasta.
- 150 grams of cooked ham
- 150 grams of mozzarella fior di latte
- 100 grams of provolone
- 100 grams of grated parmigiano reggiano cheese
- 3 eggs
- grams 60 of butter
- two tablespoons of whole milk
- two tablespoons of bread crumbs
- salt, pepper to taste
- olive oil, just enough
- 1 tablespoon of chopped parsley.
Preparation gateau of potatoes
Cook the potatoes still with the skin in plenty of water for about 35/40 minutes (depends on size of the potatoes).
Remove the potatoes, peel them, and passed in the potato masher to get a smooth texture.
Built-in to the potatoes the butter, made into small pieces, until it will be completely dissolved, adding the two tablespoons of milk. Add still half the parmesan cheese and the beaten eggs.
Cut meanwhile the ham into very small pieces and add it to the mixture. Mix everything well, adjust the salt and the pepper, and the chopped parsley.
Put in a rectangular baking dish on a sheet of parchment paper half of the dough and spread it out for good on the whole surface of the pan.
Cut now the slices of the purposes of the mozzarella cheese and the provola cheese and then a layer of these two cheeses.
Cover with the other half of the mixture flat for good.
Sprinkle now with the two tablespoons of breadcrumbs and half the grated parmesan cheese over the entire surface. Add a few knobs of butter and bake in a preheated oven at 180 degrees for about 35 or 40 minutes or until the surface is golden brown. Let it cool down for about fifteen minutes before bringing it to the table.
These buns are indicated for an aperitif or in place of the bread. They are tasty and easy to make and also quick to prepare.
Needed for the cakes and the potatoes
- grams 600 of potatoes
- grams 120 white flour type 00
- 1 egg
- 1 spoon of grated parmigiano reggiano cheese
- olive oil, salt and pepper to taste
- to stuff the buns:
- 100 grams of cooked ham
- 100 grams of cheese such as provolone or cheese.
The preparation of the cakes and the potatoes
The buns classic potatoes are filled, but you can choose to do this by putting it on the inside of the ham and cheese. So we get a dish more full and tasty.
Boil the whole potatoes without peeling them in plenty of boiling water for about 35 to 40 minutes ( depending on size of potatoes).
Once cooked, remove the peel and potato masher to make a smooth texture.
Add to this point, the beaten egg, the flour, the tablespoon of parmigiano reggiano cheese, salt and pepper. Mix everything with the dough and make round shapes enough the purposes, of approximately 8 inches in diameter. Put it over a piece of cooked ham and two or three cubes of cheese, place it on top of another washer of the dough and then match the two parts to close around the filling.
Prepare lots of cakes how much dough you have and when they are ready and cook them in a pan with a couple of tablespoons of olive oil, about 8 -10 minutes per side or until the surface becomes golden. Let cool a little and serve.
Though there are plenty of other recipes to make with potatoes, the potatoes stuffed, potatoes duchess, the potato balls, French fries (the most popular with children) the potatoes boiled, pasta, potatoes, etc., that are no doubt worth a second article.
To you soon then.