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Recipes with potatoes that you want to make every day

Recipes with potatoes that you want to make every day

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INGREDIENTS (4 pers.):- 2-3 large potatoes
- 100 g of butter
- Thyme
- Black pepper
- Salt

Peel and wash the potatoes well. Cut them into very thin slices with the help of a mandolin or a sharp knife. Put the potatoes in a bowl and cover them with cold water. Leave in the fridge 10 minutes to lose the starch. Drain and dry them well.

Preheat the oven to 200º C with heat up and down. Put a casserole on the fire with 2 tablespoons of butter. Place a first layer of potato slices to cover the entire base. Season with salt and pepper and, when the butter has melted, remove the bowl from the heat. Add a few pieces of butter and cover with another layer of potatoes. Salpimentar and repeat the operation until placing all the potatoes. Add some thyme leaves. Put the pan back on the fire and cook for a few minutes, until the edges become colored.

Cover with foil and bake 10-15 minutes or until the potatoes are tender. Take out of the oven.

2 baked purple potatoes

INGREDIENTS (4 people):- 600 g of purple potato
- 1 beet
- Chives
- Cream cheese
- Olive oil

Preheat the oven to 200º C. Remove the stalk to beets and wash them very well. Put a pot on the fire with plenty of water and salt, and cook the beets for 20 minutes. When they are soft, they must be removed and separated. Cut them into pieces and chop finely. Put the beet and its juice in a pot with a little salt and 2 liters of water.

Peel potatoes. Cut into slices 2 or 3 mm thick without cutting the base of the potato. Put the potatoes in the pot with the water and the beet and keep on the fire 5 minutes. Remove the potatoes and drain well.

Paint the potatoes with olive oil and bake for 30 to 40 minutes. Serve with fresh cheese and chopped chives.

3 Potato and sausage pan

INGREDIENTS:
- Potatoes
- Sausages
- Eggs
- 1 red and 1 green pepper
- Cherry tomatoes
- Garlic
- Fresh parsley
- Olive oil

Wash, peel and cut three potatoes into squares. Fry in a pan with olive oil. Remove, remove excess oil and reserve. Cut a red pepper and a green pepper in julienne and sauté with a garlic in another pan until they are poached.

Cut twelve sausages of Iberian pork and add to the pan with peppers and saute. Dump the potatoes and mix.

Add about six cherry tomatoes washed and cut in half, sauté and salt and pepper to taste. Shell two eggs, one by one, reduce the heat and let them be done. Sprinkle plenty of fresh parsley, chopped and ready to serve. Delicious!

4 Roasted potatoes with garlic and rosemary

INGREDIENTS (4 people):- 4 new potatoes
- 3 branches of fresh rosemary
- 2 cloves of garlic
- Extra virgin olive oil
- Ground black pepper
- Salt

Preheat the oven at 200º C. Wash the potatoes well under running cold water, making sure there are no dirt left. Dry and cut into pieces with the help of a large onion knife.

Remove the leaves Rosemary stem. Chop the leaves. Peel and crush the garlic cloves. Mix the chopped rosemary leaves with the garlic cloves, peeled and crushed. Add some extra virgin olive oil, salt and pepper. In a large bowl or bowl, place the potatoes and sprinkle with the previous mixture. Stir well so that they cover well on all sides.

Cover a tray Bake with sulfurized paper and place the potato pieces all over the surface, leaving a little separation between them. Bake in the oven for 30 minutes. Flip the potatoes and cook again for about 15 minutes or until golden brown. Serve immediately.

TAKE NOTE!
Aromatic herbs, a touch of pepper and a good extra virgin olive oil will finish off the flavor of this delicious dish.

5 Cream of potatoes and leeks

INGREDIENTS (4 people):- 4 leeks
- 2 large potatoes
- 1 large carrot
- 1/2 scallion
- 1 clove garlic
- 2 tablespoons olive oil
- Cooking cream

Cut and chop Leek leaves. Peel and chop the potatoes and, sliced, the carrot and the scallion. It is convenient that all the ingredients are about the same size so that they are cooked at the same time. Peel and chop the garlic clove.

Put a casserole to the fire with a splash of oil and a clove of garlic. Add the vegetables and potatoes and, when it takes color, add a glass of water. Let cook. Taste and season to taste.

Crush with blender until you get a cream as homogeneous as possible. If necessary, go through a Chinese or passerby. Place in a bowl and add a splash of cream to add shine and creaminess.

6 Tuna Stuffed Potatoes

INGREDIENTS (4 people):
- 4 medium potatoes
- 2 cans of tuna in olive oil
- 50 g grated cheddar cheese
- 100 g grated mozzarella cheese
- 50 g of tomato sauce
- Salt
- Chives

Wash and cook the potatoes for 15 or 20 minutes. Drain and let cool. When they are warm, cut them in half, lengthwise. Empty each half with the help of a teaspoon of coffee.

Preheat the oven at 200º C. Put in a bowl the potato that we have removed, the tuna with its oil, the grated cheddar cheese, the tomato sauce and salt. Mix until you get a paste.

Stuff the potatoes with a portion of tuna pasta. Grease a baking dish with olive oil. Place the potatoes. Sprinkle with grated cheese. Put in the oven and gratin about 12 minutes. Serve the hot potatoes, sprinkled with a little chive.

7 Hungarian potato pie

INGREDIENTS (4 people):
- 1/2 kg of potatoes
- 1 red pepper
- 1 onion
- 3 eggs
- 1 large zucchini
- 4 sausages
- 2 dl of milk
- 100 g of bacon
- Vegetables soup
- Paprika to taste
- Emmental or gruyère grated cheese
- Olive oil
- Salt
- Black pepper

Wash and cook the potatoes. Peel and slice. Peel and chop the onion, pepper and zucchini.

Put a pan To the fire with oil. Pour the onion, pepper and zucchini. Saute and add a little broth. Lower the heat, cover and let it go. Add salt and pepper to taste and add some paprika.

Spread a fountain Baked with butter. Place a layer of potatoes, another of vegetables, sprinkle with paprika and another slice of sausage. Put a layer of grated cheese. Repeat and finish with a layer of grated cheese and bacon strips.

Shake the eggs and the milk, add the cooking liquid of the vegetables, salt and pepper to taste and pour over the dish. Bake at 200º C for 20 minutes.

Another version!
Substitute the sausages for different cheeses in thin slices and, between layers, put sliced ​​natural tomatoes instead of the sauce.

TRICK: To make sure the cake does not dry out, add a little more milk or broth before putting the dish in the oven to gratin.

8 Crispy Potato Roast

INGREDIENTS (4 people):
- 4 new potatoes
- 1 red pepper
- 1 tomato
- 1 splash of liquid cooking cream
- 1 garlic
- Thyme
- 2 butter spoons
- 3 tablespoons extra virgin olive oil
- Salt
- Pepper

Preheat the oven at 200º C. Peel and cut the potatoes lengthwise into 4 pieces. Cut each piece into slices as thin as possible. Put a pan on the fire with olive oil and butter. Remove once the butter melts well.

Paint a fountain Bake with the mixture of oil and butter. Place the cut potato. Season the potatoes and sprinkle with the rest of the oil and butter.

Put in the oven Preheated potatoes, pepper, tomato and garlic. Remove the potatoes when they begin to brown on top. Remove the tomato when its skin opens, and the pepper and
the garlic when they start to get dark. Put the roasted pepper once peeled, the tomato and the chopped garlic and the liquid cream in a blender glass; shake. Serve the potatoes with the fresh thyme and with the sauce aside.

Did you know… ?
The new potato is ideal to take it cooked in salad, purees or stews and, of course, fried, since it is more crispy.

TIP: To make the roasted potatoes very crispy is to cook them in salted water for 5 minutes, before baking them.

9 Vegetable Quiche with Potatoes

INGREDIENTS (4 people):

- 1 sheet of frozen puff pastry
- 2 potatoes
- 300 g broccoli
- 8 cherry tomatoes
- 2 red peppers
- 1 onion
- 4 eggs
- 3 dl of evaporated milk
- 75 g grated Parmesan cheese
- 1 clove garlic
- Olive oil
- Salt and pepper

Cook the potatoes in plenty of salt water 20-25 minutes, until tender. Meanwhile, cut the vegetables.

Put a pan to the fire with a splash of
Oil and garlic When the garlic begins to take color, add the vegetables and a pinch of salt. Sauté 5-10 minutes. Let temper. Peel and chop the potatoes.

Put in a bowl Eggs, potatoes, milk, cheese and vegetables. Salpimentar to taste and mix well.

Place the breeze dough on a quiche mold or, as in this case, muffins. Adjust the dough well to the base and sides. Pour the filling and spread well. Bake at 180º C for 35 min until they are golden brown.