Fried, baked, sautéed, in aluminum foil or boiled: potatoes are always tasty! A poor ingredient that can be prepared in a thousand ways. Potatoes are the protagonists of nourishing, tasty and easy to prepare side dishes: excellent to accompany meat or fish, perfect for delicious aperitifs.
A timeless classic, protagonist of Sunday lunches in the family: the baked potatoes are good, fragrant and easy to prepare. Clean and peel the potatoes, cut them into cubes or slices, possibly of equal size so as to obtain a homogeneous cooking. Let them rest in cold water for at least 30 minutes, so that they lose their starch, changing the water from time to time. Drain and dry the potatoes, and start heating the oven to 180 degrees, when it is hot place the potatoes on an oiled baking tray being careful not to overlap each other; add the salt, unpeeled garlic and a sprig of rosemary. Cook for 35 minutes at 180 degrees, raising the temperature to 200 degrees in the last minutes to obtain a tasty crust.
Stuffed baked potatoes
A creamy and tasty variant of classic baked potatoes: stuffed potatoes are really easy to prepare. Wash the potatoes carefully, you will have to cook them with the peel and it is very important that they are completely clean. Cut the top that you will need after to close them, cook them in a ventilated oven at 160 degrees with the open part facing upwards for 20 minutes. To prevent them from drying out, cover them with aluminum foil while cooking. When they are baked, help yourself with a spoon to dig the pulp. Meanwhile, prepare your stuffing: there are many variations all very tasty. Try to fill them with mozzarella and small cubes of ham, add them to the potato pulp, create a creamy filling, stuff the potatoes and close with the top, and then grill them in the oven for 5 minutes. Try also the recipe for baked potatoes with bacon and cheese: a real explosion of taste!
A recipe loved by adults and children: a creamy side dish perfect to accompany a second dish of meat. Wash and boil the potatoes with the peel until they are cooked (use a knife to check), then drain them and remove the peel. Put the potatoes in a potato masher and cook in a saucepan the puree obtained on a sweet flame adding salt, pepper, a knob of butter and milk. Stir until you obtain a creamy mash. For a stronger taste, you can add grated Parmesan cheese.
Potatoes in aluminum foil
The recipe for potatoes in foil is of Bavarian origin: a really easy preparation to make. Carefully wash the potatoes to be cooked with the peel, cut them into an accordion shape, add salt and pepper and bake them in oven at 200 degrees for 50 minutes wrapped in aluminum foil. Prepare an emulsion with sour cream and chopped chives, and as soon as the potatoes are ready and still hot pour the flavored cream and serve.
A side dish that everybody likes, fried potatoes are a sin of gluttony that we can not give up to. Crispy and fragrant, to be served with a homemade mayonnaise sauce or as a snack, fried potatoes are always good and tasty. Wash and peel the potatoes, boil them for a few minutes and drain them. Cut them into cubes or sticks, in a non-stick pan heat the oil and when it is hot add the potatoes, and halfway through cooking add a knob of butter, to obtain even more delicious potatoes. Cook until your potatoes are well browned.
Breadcrumb potatoes are a crisp variant of the classic baked potatoes. Wash and peel the potatoes, cut them into cubes and boil for 5 minutes. Drain them and dress them in a large bowl with breadcrumbs, oil, thyme, salt, garlic powder and grated Parmesan cheese. Stir until the potatoes are well seasoned. Put the potatoes on a baking tray covered with a sheet of parchment paper, add a little oil and cook at 200 degrees for 30 minutes.
Potatoes fritters come from Switzerland, an easy and delicious preparation to make for a fanciful side dish that can be also served as an appetizer. Wash, peel and grate potatoes with a large-hole grater, add the potato starch, a pinch of salt, pepper and grated Parmesan cheese. With your hands knead the dough making small fritters, then cook them in a non-stick pan with a drizzle of hot oil for about 10 minutes, turning your fritters halfway through cooking.
Straight from the Sicilian tradition, a side dish of sweet and sour taste that will captivate your palate. Clean, peel and cut the potatoes into small cubes. In a non-stick pan, cook the onion cut into rings until it is golden brown, then add the potatoes and cook for a few minutes. Clean the capers with cold running water so as to remove the excess salt and cut the olives coarsely: add them to the potatoes together with a glass of water and cook over low heat for about 10 minutes. When the water has evaporated add a tablespoon of sugar and a glass of vinegar to the potatoes, stir carefully without breaking the potatoes and cook for about 3 minutes.
The recipe is of Indian origin and in a short time has become famous all over the world, a fragrant side dish perfect for a dinner with an oriental flavor. Wash and boil the potatoes for about 10 minutes, when they are cooked, drain and remove the peel, then cut into cubes. Take a non-stick pan and heat the chopped onion in a drizzle of oil, then add the potatoes and the curry, stir carefully so that the curry flavor all the potatoes. Cook on a gentle flame for 15-20 minutes, adding half a glass of water halfway through cooking if necessary.
Potatoes in the pan
Easy, fast, good, crispy outside and soft inside: the potatoes in the pan are a very easy to prepare side dish. Clean, peel and cut the potato into wedges: leave them in cold water for 20 minutes, drain and dry them. Chop the garlic and heat it in a pan with extra-virgin olive oil, add the potatoes, making sure that they do not overlap each other: in this way you will obtain a homogeneous cooking. Cook for a few minutes on high heat, then lower the heat, add a pinch of salt, rosemary and thyme. Cover with a lid and cook for 10/15 minutes, stirring occasionally.