How long does it take to cook potatoes in a pan? Potato dishes

Years have passed and our ancestors figured out this overseas vegetable; today we have dozens of options for what can be prepared from potatoes. We know how to cook potatoes in a rustic way, how to cook potatoes in French, how to prepare potatoes in sour cream, baked and fried potatoes. Potato recipes make up half of the menu in some families. Potato recipes can be found in almost all national cuisines of the world, because potato dishes, recipes with potatoes, are very nutritious and can be combined with a wide variety of products. There are few people who don't like dishes with potatoes. Almost everyone quickly knows what to cook from potatoes: fry or boil in their skins. Usually, cooking potatoes is a no-brainer. We know very well what can be cooked from potatoes. But many people are interested in how to cook potatoes deliciously.

Many people love potatoes, but traditional potato dishes often get boring, so housewives sooner or later wonder what to cook from potatoes that is nontrivial and tasty. For example, it could be homemade crumbled potatoes, stuffed potatoes, or potato pancakes. But of course, this is not all that can be prepared from potatoes. Boiled potatoes in their jackets or simply boiled potatoes are recipes that even a child can prepare. There are other simple potato dishes: mashed potatoes and casseroles, potatoes in the oven and potatoes in a steamer. Steamer potatoes, like baked potatoes, are considered the healthiest ways to cook potatoes. There are also such simple potato dishes as fried potatoes, fries, which are very tasty, but not very healthy. There are also quite unusual potato dishes, the following recipes can be cited: potato pears, gratin, hunter's potatoes. But these are more complex potato recipes, even holiday potato dishes. Also worth mentioning are various potato salads, side dishes, appetizers and other delicious potato dishes. This means, for example, the following potato dishes, like potatoes with cheese, potatoes in bacon, potatoes with lard, puff potatoes, potatoes in cream, potatoes in sour cream. Success is guaranteed if you cook potatoes wrapped in bacon, potatoes with cheese. Another option for deliciously preparing potatoes is to boil the potatoes in milk. It produces a very delicate taste. Potatoes in milk are also cooked in the oven, baked with cheese and spices. Potatoes are delicious if you cook them with spices. For example, these are potatoes with rosemary.

Despite the fact that potatoes are difficult to spoil, if you have chosen some original potato recipe, we recommend that you cook it with our photo tips. Choose potato dishes with photos, potato recipes with photos, potato recipes with photos, potato recipes with photos, and cook potatoes for health.

Total time: 60 minutes | Cooking time: 50 minutes | Yield: 6 servings

Ingredients

• pork – 500 g
• large onion – 1 pc.
• carrots – 1 pc.
• potatoes – 1 kg
• vegetable oil – 2 tbsp. l.
• bay leaf – 1 pc.
• black peppercorns – 4 pcs.
• thyme – 2 chips.
• salt - to taste
• water – 500 ml
• tomato paste – 1 tbsp. l.
• garlic - 2 teeth.
• dried or fresh dill - 1 tsp.

Preparation

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I washed the pork, dried it with paper towels and cut it into medium pieces - 4x4 cm. I put them in a very hot dry frying pan (if the meat is lean, without fat, you can add oil).



I fried it over high heat, always without a lid, so that the meat would quickly become crusty on all sides. This way we will “seal” all the juices inside each piece; they will be retained inside during stewing, which means the pork will turn out juicy and soft. At the very end of cooking, I sprinkled the fried meat with salt, pepper and dried thyme, warmed it for a few seconds to release the aroma of the spices, and then transferred it to a saucepan for stewing.



In the same frying pan where the pork was cooked, I fried onions and carrots, cut into medium cubes. As soon as the vegetables were browned, I put them in the pan with the fried meat.



I poured about half a liter of water into the frying pan, added a little salt, a bay leaf and a couple of peppercorns, and boiled it.



Pour the resulting boiling broth over the contents of the pan - the liquid should completely cover the meat. I put it on the fire and simmered for 30-40 minutes until the pork became soft. The heat should be medium, the lid half open. At the end, I added a spoonful of tomato paste and let it boil until it dissolved.



Peeled the potatoes and cut them into medium slices. Placed it in a saucepan and simmered for another 20 minutes over low heat, covered. There should be enough liquid so that the potatoes slightly protrude above it (if you fill it completely, the dish will turn out to be too liquid). If necessary, you can add a little boiling water.



At the very end of cooking, when the potatoes had already reached condition, I added dill and a couple of cloves of garlic, chopped with a knife.



Immediately removed from heat, stirred gently and let stand covered for 10 minutes. If you boil the garlic, its taste will be less pronounced, otherwise it will steam slightly and will have a pleasant crunch, and the aroma will be simply fabulous!

The dish is best served hot. Potatoes cooked in a pan, stewed with meat, are very tasty, aromatic and juicy. The serving can be supplemented with sauerkraut and pickles; cucumbers are especially good.

All the secrets of stewed potatoes with meat

What to cook with? You can cook stewed potatoes with meat in a saucepan (preferably with a thick bottom) on the stove, in pots in the oven or in a slow cooker - I cooked it in a saucepan.

Why fry if the dish is stewed? Regardless of the cooking method, the meat pieces must first be fried and then simmered until soft. This is where the secret of the juiciness of the dish lies. It is worth frying in a frying pan separately (first the meat over high heat, then the carrots and onions over medium heat until transparent), but you can also immediately in a thick-walled pan, adding one first and then adding the other. The taste will be interesting if you fry not only meat, but also potatoes (in lard, in vegetable oil or with the addition of butter). But this kind of roast has more calories.

With what meat? Any type of meat from fatty pork to diet rabbit is suitable for cooking. For those interested: before frying the meat, try marinating it in soft Dijon mustard - the taste will be even richer and richer.

Does the variety of potato matter? What other than potatoes? It is better to take potatoes that are not overcooked, with a moderate starch content. Vegetables go well with meat and potatoes - not only carrots and onions, but also sweet bell peppers, eggplants, and zucchini. , is another classic dinner dish that is a favorite in many families.

What about seasonings? Pay attention to seasonings. Dried dill, bay leaf, thyme and black pepper are a classic combination that will enrich the flavor of the dish. A couple of cloves of garlic, added to the pan at the final stage, will add piquancy and spiciness.

What's the best sauce? Tomato or pureed tomatoes are great. You can add a spoonful of sour cream to the tomatoes for tenderness, and replace the water with broth for greater richness. Adjust the amount of gravy at your discretion. If you like to soak the “yushka” with bread, increase the amount of liquid.

Cooking boiled potatoes is the first step towards creating many different and delicious dishes. This root vegetable is used as the basis for soups, side dishes, salads and even some drinks. Still don't know how to cook potatoes correctly? Start by choosing the type of root vegetable for your dish.

Potatoes: all the subtleties of cooking

Before boiling potatoes in a saucepan, you should first acquire this very root vegetable. To do this, we go to the nearest vegetable market, supermarket or regular store, where potatoes are available all year round, and choose good tubers there that are the same in size and color. Please note that a good root vegetable must be firm, without green stains and a cloying putrid smell.

In addition, not every potato is suitable for mashing, for example, because the starch content varies depending on the variety:

• Highly starchy potatoes have a light mealy texture. It will be an ideal base for pureed soup and crushed side dish.
• Root vegetables with a medium starch content, such as Finnish yellow or Yukon gold, contain the most moisture and do not cook well. Therefore, they are best used when preparing dishes in pots, as well as for soup.
• Low-starch potatoes retain their original shape better than others even after prolonged cooking. Due to this, such root vegetables are often served whole as a side dish or used as a component in a salad.

So, the “correct” and good tubers have been selected, what next? How to cook potatoes in a saucepan? There are several possible answers to this question: without the peel and “in its uniform.” Which cooking method to choose is up to you, but we will describe both options.

Cook potatoes according to the rules

At the first stages of mastering the culinary art of preparing most dishes, you need to know how to cook potatoes in a saucepan without peeling. This is the easiest and fastest way to prepare root vegetables. In addition, when boiling potatoes, all the beneficial substances are preserved, and the product itself is low in calories. Shall we get started?

Compound:

• large potato tubers - 3-4 pcs.;
• table salt - 1 tsp.

Preparation:

1. We prepare the potatoes for cooking: wash them, dry them, remove the skins and eyes. If desired, especially large tubers can be cut into halves or even quarters.
2. Place the potatoes in a saucepan and fill with cold water so that the liquid covers the contents by 3-4 centimeters.
3. Add salt to the water, stir and place the pan over high heat to boil.
4. After the potatoes boil, reduce the power of the burner to a minimum and continue cooking. There is no need to cover the container with a lid if you ultimately want to get whole root vegetables.
5. The cooking time for potatoes will depend on the size of the tuber. Large root vegetables take longer to cook, while potatoes cut into pieces will boil in about 10 minutes.
6. In principle, you can start checking readiness 5 minutes after the water boils by carefully piercing the potatoes with a knife or fork. If the knife goes in easily, it means the potatoes are fully cooked.
7. When ready, transfer the boiled potatoes to a colander and drain the liquid into the sink. If you plan to use cold potatoes for the recipe, you can cool the root vegetables under running water.

As you can see, there is nothing complicated in preparing such a dish. The only thing you need to consider: if you are boiling potatoes for mashed potatoes, you need to cover the pan with a lid. In addition, potato broth itself can be an excellent alternative to boiled milk when preparing “massage”. And if you add a sprig of dill, parsley and a bay leaf to the broth, the potatoes will acquire a completely unprecedented taste and aroma.

Soldier's version - jacket potatoes

Let's look at how to cook delicious potatoes in a pan with skins. People have long been accustomed to calling this method of preparing boiled potatoes “in their uniforms.” This is due to the fact that for this method of cooking, all root vegetables must be the same, like a company of soldiers. If you choose tubers of different sizes, the large ones will remain undercooked, while the small ones will turn into mush.

The cooking principle itself consists of several simple steps:

1. We take the potatoes, wash them thoroughly under running water, you can even use a special soft brush.
2. Place the tubers on the bottom of a non-enamel pan and fill with cold water.
3. At the next stage, add salt to the water; it will allow the skin to maintain its integrity and not crack during cooking.
4. Place the pan on high heat and let the liquid boil, then reduce the power of the stove to a minimum.
5. In this mode, cook the potatoes for about 25 minutes. Then drain the liquid and wash the tubers in cold water.
6. After the potatoes have cooled completely, remove the skins and use the boiled tubers for their intended purpose.

In their skins, baked, fried, boiled, how and how long to cook potatoes correctly so that they retain their beneficial composition and acquire an excellent taste. Now it is difficult to imagine that everyone’s favorite root vegetable was previously considered tasteless, poisonous and was grown only for the sake of pretty flowers in flower beds. In many homes, potatoes have long been a favorite product from which a wide variety of dishes are prepared. Knowing a few secrets of preparing root vegetables, you can get a truly magnificent dish for every taste.

Potatoes in their skins or skins are often boiled to prepare various salads and as an independent dish to accompany your favorite herring (salka, herring). To ensure that the potatoes turn out tasty and cook quickly, it is good to choose root vegetables that are the same size and smooth. The type of potato also plays an important role and affects the taste. So, “American” is suitable for boiling in skins - a vegetable that was one of the first to be bred and popularized in the 18th-19th centuries. You can choose a different variety, but it is better for these purposes to use a root vegetable that contains little starch.

How long to cook jacket potatoes will depend on how the product is prepared. So on the stove the cooking time is 17-22 minutes after boiling the water; in a multicooker the cooking time is a little longer - about half an hour. The quickest way to cook jacket potatoes is in a microwave oven, in just 7-8 minutes.

Before cooking the tubers, they must be thoroughly rinsed under running water, then placed in a pan (if cooking on the stove) and filled with water. You can take any liquid - cold, warm or boiling water.

To prevent the root crop from bursting, add a little salt to the water.

You can check the readiness of the potatoes by piercing them with a fork or toothpick. Typically, cooking time ranges from 17 to 45 minutes (depending on the type of vegetable).

Good ripe potatoes, properly cooked in salted water, can be eaten without taking off their “uniform”. If you plan to remove the peel, it is better to briefly pour cold water over the vegetable after cooking so that the skin is easier to remove.

Rules for boiling potatoes for mashed potatoes

Despite the fact that mashed potatoes are a frequent guest in the diet, it is not always possible to prepare it with the ideal consistency and taste. Sometimes, instead of an airy, aromatic dish, you can get a sticky substance similar to batter. The secrets of the best chefs will tell you how to properly cook potatoes for mashed potatoes.

Unlike cooking tubers in their jackets, for mashing you need to choose varieties with a high starch content. You can preserve this substance in full if, after cleaning, you immediately put the washed vegetables in a pan, and do not leave them in water for a long time. Experienced housewives advise boiling the product in boiling water - this way it will cook evenly and will not lose starch.

To make the tubers cook faster, you need to cut them into 2 or 4 parts (depending on size), place them in a deep container and pour in the liquid so that it is slightly higher than the vegetables themselves.

Garlic or onion placed on top of vegetables will help improve the taste of the product.

You need to cook the root vegetable for about 25 minutes, then drain all the water into a suitable container (it will be useful for seasoning the dish) and remove the onion, you can leave the garlic. The potatoes should be mashed immediately after cooking, otherwise they will harden and become like a sticky mass after processing. The liquid remaining after cooking the vegetable is mixed with milk and gradually added to the puree, mashing it with a masher. At the end, be sure to add the right amount of butter to give the dish a light, airy taste.

You can improve the taste of everyone’s favorite dish by seasoning the potatoes with processed cheese, sour cream or mayonnaise. A beaten egg will help make it denser and more nutritious, and frying onions and carrots will give it a rustic taste. Dill, green onions or tarragon will not spoil the taste of the dish.

How long to cook potatoes in soup?

Despite the fact that potatoes are not a dietary product, everyone eats them every day, including them as part of first courses. The duration of cooking of this product will depend primarily on its variety. So how long should you cook potatoes in soup? Typically this time ranges from 15 to 30 minutes. If you grate vegetables on a turk, the cooking time will be 10-15 minutes, no more.

If the tubers are coarsely chopped, they will cook longer, while small ones will cook much faster. Most housewives add potatoes of different sizes to soups. Small pieces will boil during the cooking process and make the broth more saturated, while large pieces will retain their shape and will delight you with excellent taste. For “cabbage”, the tubers are boiled separately and added at the very end of cooking the dish. This is necessary so that the acid, traditionally added to the soup, does not make the vegetable tough and unpleasant to the taste.

Considering that root vegetables cook on average for about 25 minutes, you need to correctly add other products into the boiling broth step by step. So, rice cereals are often placed together with the vegetable or a little earlier, but vermicelli is added 3-5 minutes before the dish is ready.

Principles of boiling peeled potatoes in a saucepan

Peeled potatoes in a saucepan are prepared for various dishes, both first and second. Depending on what everyone’s favorite root vegetable will be prepared for, the principles of its preparation depend.

1. Young potatoes are first peeled from the thin top layer, washed under running water and placed in a saucepan. You can remove the top part with a knife or an ordinary kitchen sponge, using the hard part for this. Large vegetables should be cut into several parts before cooking; small ones can be boiled whole. Water is poured over the product so that it is no more than 1 cm higher; salt should be added 5 minutes before the end of cooking. The finished tubers need to be seasoned with oil, after draining the remaining water, add herbs and seasoning to taste.
2. If potatoes are boiled as a side dish, then they must first be washed and peeled, making sure to remove the “eyes”. Afterwards, you should make the tubers approximately the same size, put them in a container, pour water just above the vegetable and turn on the heat. When the water boils, reduce the heat slightly and cook the product under the lid until tender, which will take about 20-30 minutes. Before turning off, you need to salt the water, boil for a few more minutes and turn off the heat. Ready-made root vegetables can be mashed into IMLI puree and served whole, seasoned with fried vegetables or butter.

For soups, it is recommended to use potato varieties with a medium starch content, and for mashed potatoes - with a high starch content. This root vegetable can be combined with any vegetables, meat or fish. Properly prepared, it will never get boring and will become a regular guest on the family table.

What modes to use in a multicooker?

In a slow cooker, potatoes are stewed, fried, boiled, steamed and baked. That is, prepare it in any way, independently or with the addition of other products. The duration of cooking will depend on how much the root vegetable is chopped. The cooking method will play an important role - this will fry the product faster, but steaming it in a special form will take a little longer.

Dishes based on new potatoes allow you to diversify your summer diet. Tubers boiled in salted water can be served peeled and peeled, whole or cut into pieces. Young potatoes are added to light soups, salads, vegetable stews, and okroshka. It, in combination with dill, green peas and vegetable oil, can be an independent dish. How to cook young potatoes so that they do not lose nutrients? How long does it take to properly cook an early vegetable?

Cooking features

How long it takes to cook potatoes depends on their variety. For salads and soups, use vegetables with a low starch content. These potatoes hold their shape well during cooking. Starchy varieties boil well, so they are suitable for purees. In young tubers, the starch content is always low, which means it is undesirable to “push” them.

How long does it take to cook potatoes of different varieties? Sineglazki tubers have a relatively thin skin, so they are not cooked in their uniforms. Ripe potatoes of this variety are used for mashed potatoes. Young tubers, peeled and cut, are added to soups 20 minutes before the dish is ready. Leader potatoes, whether in soup or whole, are processed for a quarter of an hour. The Red Scarlett variety is considered slow-cooking. In its uniform it cooks for 25 minutes, in a crushed state - about 15.

Regardless of the variety, potatoes with a dense top layer will be less boiled. You can find out how thick the skin has become by scraping the surface of the tuber. If the peel is poorly peeled, the loss of valuable substances during the cooking process will be minimal.

Before cooking, potatoes must be sorted by size. It is correct to cook tubers of the same size together, otherwise some of the vegetables risk either being overcooked or remaining raw. If you take potatoes of different sizes, the small ones are cooked whole, and the large ones are cut into pieces.

Boiling whole potatoes without skins and in their skins

Very young, easy to peel potatoes are most often prepared without peeling. First, the tubers are thoroughly washed. If the potatoes are heavily soiled, pre-soak them for 10 minutes and then change the water several times. Next, the peel is not cut off, but scraped with a knife or scraper. The peeled potatoes are washed again.

Cooking method.

• The peeled tubers are placed in a pan and filled with water so that the liquid covers them with a small margin (2-3 cm).
• Potatoes are salted at the rate of a teaspoon of salt per 500 g of vegetables. The pan is placed on high heat.
• After boiling, open the lid slightly. Cook the potatoes over low heat for the next 20–25 minutes.
• At the end the water is drained. Add vegetable oil and chopped herbs to the still hot potatoes. Everything is mixed.

If desired, boiled young potatoes can be served with soy or mushroom sauce, with a salad of early cabbage, cucumbers, tomatoes and green onions.

Jacket potatoes are cooked in the same way, only the skins are peeled not at the beginning of the process, but at the end, when the tubers are cooked and cooled. The degree of readiness of vegetables can also be determined experimentally: boiled potatoes can be easily pierced with a fork, knife or toothpick. In a pressure cooker, the dish is prepared faster than on the stove - a third of an hour. In a slow cooker, boil potatoes in their jackets for half an hour, in a double boiler - 35 minutes. The tubers will definitely not crumble during cooking if you pierce them with a fork in several places at the very beginning. It is advisable to rinse the already prepared hot potatoes with cold water. Thanks to this trick, the tubers are easier to peel.

How long do tubers cook in soups?

New potatoes are a suitable ingredient for light vegetable soups. To prevent the tubers from darkening, they are cleaned immediately before adding to the broth. If for some reason there is a 10-15 minute delay, the peeled potatoes can be thoroughly rubbed with salt and left to sit for a while. Later the tubers are finely chopped. The pieces are thrown in after the water boils. How much time is needed for cooking, we will consider further.

To make the light soup rich in flavor, vegetable broth is prepared from various roots (parsley,). A whole head of onion is also placed there. After half an hour, the broth is filtered and brought to a boil again, after which the potatoes are added. It cooks for 15 to 20 minutes (depending on how finely the tubers were cut). At the same stage, other vegetables are added to the soup: carrots, cauliflower, young peas.

When is soup salted? Salt, spices and finely chopped herbs should be added at the end of cooking. To reduce the cooking time for potatoes, immediately after adding them, you can pour two tablespoons of vegetable oil into the vegetable broth. The cooking process will be accelerated due to the oily film formed on the surface of the soup.