One day I was talking to a friend and telling him I wanted to make some french fries. He said: chop an onion and when they are almost ready, put it over the potatoes. You will like it! Said and done :)) I think it is the simplest preparation that anyone can make, but I thought I would show you this version of straw potatoes (fried) because it is the first time I try this combination and simply "He turned me on his back." I'm super!
- 4 suitable potatoes;
- 1 small onion;
- oil (for frying)
Preparation time: less than 30 minutes
RECIPE PREPARATION Strawberries with onion, in a frying pan:
Peel the potatoes, wash and cut the straws or rounds. Heat the oil in a pan and when it is hot add the potatoes.
We spread them in a thin layer, on the whole surface of the pan so that they all fry at the same time.
Finely chop the onion and add it over the potatoes when they are not yet brown, but at the same time they are not raw either.
Mix lightly and leave for about 5 minutes.
We take them out with the onion on the plate, sprinkle with salt and serve.
If we also make a clove of garlic ... and we also have a little warm bread made on the hearth ... mhhh ...
Neck with potatoes and marinated onions
I have said it on other occasions, I am not used to putting meat and potatoes in the same plate, when it comes to my own diet (it makes it difficult for me, it seems to me that I give the bridge what I earn at customs). If I don't have a choice, I eat anyway, it's not a tragedy, I don't make a fuss. As for my clients, owners of bars or kitchens who sell food to the public, things are different. Everyone, without exception, wanted at least one plate with this combination of meat and potatoes on the menu, because & # 8222such is required & # 8221. They're right, I've heard this request often enough to know they're right. Most Romanians choose the potato garnish (peasant, puree, straw, golden, baked) even if they could opt for a salad, broccoli, sauteed peas, green beans or anything else the season offers. When you have to educate an audience about your money, as a restaurant owner or any other business, you quickly find that you haven't put enough money in your wallet for education and to support the business. The transitions are long and expensive, the customers are hardly pleasant and satisfied and, look, a plate like this one I present to you today appears on the menu (who am I, to oppose the eternity and desires of the people?). Anyway, if I sell one of these that is the way I want it, I'm happy. On the other hand, I believe that even those who choose to eat the back of the potato (not everyone has a hard time with the meat associated with potatoes) have the right to receive a food that is at least honest and as tasty and, if possible, cooked as possible. in a healthier way. Therefore:
For one serving you need: 250 g fresh pork neck, in one piece, 100 g red onion, 250 g boiled potatoes, 20 ml oil, 20 ml vinegar, salt, pepper, green onion / onion, 100 ml wine white, 1 teaspoon dried basil.
Leave the neck to marinate overnight, sprinkled with salt and pepper, along with white wine, a bay leaf and a few slices of onion. To serve, fry it on the hot grill (you can use a grill pan or a non-stick pan), two minutes on each side, to take on color. Then put it for 5 minutes in the oven heated to 220 degrees Celsius.
For the marinated onion: cut the red onion into scales, mix it well with salt, pepper, vinegar, oil and dried basil. Let it cool for 4-5 hours. It's good the next day.
For the garnish, fry the potatoes in a pan with a little oil until golden brown, along with a teaspoon of chopped white onions. Season with salt and pepper, add a teaspoon of finely chopped parsley. Decorate the meat with green onion tails or onions. To be healthy.
Pan-fried potatoes with onion, garlic, eggplant and dill
• 700 g potatoes
• 2 eggplants
• 3 onions
• 3 cloves of garlic
• salt pepper
1. Using a knife, cut the eggplant into cubes.
2. If the eggplants are bitter, you can sprinkle them with salt and set aside for 15-20 minutes. After that you have to wash them under a stream of cold water and dry them with paper towels. Fry the eggplant in a hot pan with oil.
3. Using a knife, cut the onion into pieces.
4. Cut the potatoes as you like. We cut the potatoes into thin halves into rounds: this way they fry very well and become crumbly.
5. Fry the potatoes in a hot pan with oil. Add finely chopped onion and cook until smooth.
6. Cover with a lid and cook over low heat.
7. Add the previously prepared eggplant, then season with salt and pepper.
8. Add the garlic and dill.
* The content of this article is for information only and is not intended to be a substitute for medical advice. For a correct diagnosis, we recommend that you consult a specialist.
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8 medium carnations
3 tablespoons sour cream
100g melted cheese
1 tablespoon vegetable optional
Salt and pepper to taste
Method of preparation:
We clean the carrots, wash them and cut them into rounds.
We peel the potatoes, wash them and cut them into cubes.
Put water in a saucepan, add a pinch of salt and boil the carrot slices. Let it boil for 15 minutes, then add the diced potatoes to the pan. Let everything boil for another 25-30 minutes.
After they have boiled, take out the carrots and potatoes in a strainer and let them drain.
We clean the onion, cut it into small pieces and put it to harden, in a pan, with oil.
Cut the bacon into slices and fry it in another pan with a little oil. Let it take on a light brown color.
After both the onion and the bacon have hardened, we put them in a strainer to drain the excess oil.
We clean and wash the pipettes, then let them drain a little in a strainer.
In a larger saucepan, put oil, add the pipettes and leave them to harden a little. Season with 1 tablespoon vegeta, salt, pepper, chilly (optional) to taste, add a little water to cover them and let them boil.
After 15 minutes, add the bacon and onion & # 8211 pre-cooked -, the broth and add more water. Let everything boil until the pipettes are almost ready.
Towards the end, add the potatoes and carrots cooked beforehand, add more water to cover them & # 8211 if needed.
Add melted cheese.
Add the sour cream, which we can dissolve before putting it in the pan with a little stew juice and let it boil for a few more minutes.
At the end, add the finely chopped dill and mix until incorporated into the stew. This stew recipe is a delight. Try it and you will not regret it.
Potatoes with aromatic butter, in a hot air fryer
Because we really like french fries, but we kind of avoid them as much as we can, because they are not healthy, we prepared these Potatoes with flavored butter, in a hot air fryer, much healthier, but also very tasty.
They can be prepared without any fat, for this wonderful Supreme Hot Air Fryer without oil.
We preferred them a little greased. Anyway, they're different from baked butter potatoes.
Prepare in the fryer, they will not be soaked with butter, because it melts and drains from the potatoes, but it will gently grease them.
The butter flavored with greens, I had already prepared from Kievskaia chicken breast recipe.
See the blog and the recipe Apricot tart and almond flakes, also prepared with the wonderful fryer, which I recommend with all confidence!
[ingredients title = & # 8221Refat Potato Recipe & # 8211 Ingredients & # 8221]
- 4 medium potatoes
- 50 gr butter
- 1/4 bunch of green parsley
- 1/4 bunch of green dill
- 2 basil leaves
- 2 cloves of garlic
- juice of 1/4 lemon
- salt and pepper to taste
[preparation title = & # 8221Potato recipe with flavored butter & # 8211 Preparation & # 8221]
Prepare the flavored butter first.
Put the butter in a bowl and leave it at room temperature for about 20-30 minutes.
Wash the greens, drain them well and chop them finely. We add them over the butter.
We clean the garlic, put it on the grater and add it over the butter.
Sprinkle with salt and pepper, add the lemon juice and mix the butter well with all these ingredients.
We clean and wash the potatoes, then slice them into strips.
Mix them well with the aromatic butter and put them in the stainless steel basket of the hot air fryer.
We insert the basket in its special place and start the fryer on the "Potatoes" program.
I left the default settings, ie 200 degrees and 20 minutes and they were perfectly prepared.
If you want more brown and crispy, you can extend the time. We preferred them that way, so as not to burn the greens.
What oil should you use for potatoes in the fryer
The professional Hendi Blue Line fryer has a cold zone, which improves the quality of the oil
In general, one of the most popular types of oil in our country is the sunflower. We can use it for french fries, because it's perfect for that. Unlike olive oil - very healthy, by the way - sunflower oil withstands high temperatures. This is also the case with palm or coconut oils. Both have a very high burning point and many health benefits, especially if we choose unrefined and non-hydrogenated variants. They have a neutral taste, help the potatoes to catch a beautiful crust and do not change their color when cooked. And an advantage of coconut oil not to be neglected by ladies: it is recommended in diets.
Garnish of peasant potatoes
When you are tired of running the main course, rice, puree, straw or boiled potatoes, try the garnish of peasant potatoes. We really liked it.
A delicious taste, especially preferred by men :)), who loves onions and pickles, a quick way that can be reheated. Of course, it won't look as appetizing, but we don't always need it for pictures, do we? :))
Ingredients Garnish of peasant potatoes
- 1 kg potatoes (8-10 medium potatoes)
- 2 small red onions
- 5 tablespoons oil
- a walled donut
- a teaspoon of paprika
- chopped green parsley
Potato preparation Garnish of peasant potatoes
Peel a squash, grate it and cut it into cubes.
Boil them in cold water with a little salt & it takes about 12-15 minutes to boil, from the moment they boil.
When you test them and see that they are almost cooked (not completely!) Take care of the rest. Heat 5 tablespoons of oil in a large pan and dip the julienned onion in it. Stir frequently for 4-5 minutes in the pan so that the onion softens but does not brown.
Then add the thinly sliced donut and the paprika. Homogenize. Meanwhile, the potatoes are cooked, drain well and add them to the pan.
Mix with a wide palette, lightly, adjust the taste of salt and leave on the fire for 2-3 minutes. Turn off the heat and sprinkle with chopped green parsley to taste.
Serve the garnish of peasant potatoes with your favorite steak. I served it with low beef and horseradish cream sauce.
In fasting they are very good simple, only with pickles.
Note. look for a variety of potatoes that are not floury (mine I think they were :))) It is good with any type, but the right variety makes the food look all the more appetizing the more carefully the potatoes are chosen)
Pan-fried cakes with cheese and green onions
These pan cakes with cheese and green onions, especially hot, served with a glass of yogurt are very good!
They go cold, served with fresh vegetables, or various salads, they go simple and they are consistent and tasty.
I baked some of them in the pan and part of the panini maker.
In both situations they baked well, the difference between them is that the baked panini makers are thinner.
I also tested them with cheese and green onions included in the dough and with them in the middle of the dough, like pies.
But I recommend them with cheese in the dough, they are even easier to prepare, but also more compact and better.
You can also find the classic recipe on the blog Pan-fried cakes made of plain bread dough, or the recipe for Bread dough cakes at Panini Maker Breville.
How to cook russula, fried with potatoes, & # 238n sm & # 226nt & # 226na sauce
Mushrooms & # 238n sm & # 226nt & # 226nă - a classic cooking option, and the taste should not be supplemented with other products. However, in combination with Russula potatoes, they are completely fabulous.
- potatoes - 1 kg
- mushrooms - 500 g
- sm & # 226nt & # 226nă (20% fat) - 200 ml
- onion - 2 pcs.
- oil (vegetable) - 2 tbsp. it.
- salt, pepper, herbs - to taste.
You can cook fried Russula mushrooms with potatoes in the following sequence of actions:
- Heat the oil, pass the finely chopped onion until it becomes transparent, then remove the pan from the heat.
- Rinse the russula well, remove the skin from the hats, boil it in salted water for 5-7 minutes, put it in a strainer, cut it and fry it until it melts. 226nd it is crispy over high heat.
- Put the browned pieces in the onion, pour in the cream, sprinkle with salt and pepper, mix, bring to a boil and simmer for 6-8 minutes.
- Put the finely chopped potatoes in a separate pan, sauté and cover, fry for 10 minutes, then add the mushrooms to the sauce, mix everything and cook for another 8-10 minutes. minutes without a lid.
- & # 206Before serving, sprinkle the bowl with chopped herbs.
Potato omelette - a delicious omelet for the whole family!
Potato omelette is a hearty lunch or dinner for the whole family. If you are thinking about what else to prepare from potatoes, we recommend you try this wonderful recipe. My family loves this potato omelet.
-basket, parsley, green onion
-1 tablespoon of fermented cream
METHOD OF PREPARATION:
1.Wash the potatoes, then peel them, cut them into straws and fry them, together with the onion cut into small pieces, in a pan with hot oil.
2. Press the garlic, add it to the pan with the potatoes, then fry them for another 2 minutes.
3. Beat the eggs with salt, pepper and cream, then add the chopped basil and onion.
4. Grease the baking tin (I used one with removable walls) with oil, place the potatoes and pour the egg mixture over them.
5.Put the omelet in the preheated oven up to 180 ° С for 15-20 minutes.
If you have little time or do not want to turn on the oven, then pour the egg mixture over the potatoes in the pan.