How to cook small potatoes in the oven. Small new potatoes fried whole in a frying pan with garlic and dill

Ingredients

• 4 large potatoes;
• salt - to taste;
• 30 g butter.

Preparation

Rinse the potatoes and pierce them with a fork several times on all sides. Grease with olive oil, salt and season with spices.

Place the potatoes on an oven rack preheated to 180°C and bake for 60–75 minutes. Check readiness with a fork: the potatoes should become soft.

Make a longitudinal cut on each potato, sprinkle with salt, pepper and put a piece of butter.

Ingredients

• 900 g potatoes;
• 2 tablespoons olive oil;
• 4 cloves of garlic;
• salt - to taste;
• ground black pepper - to taste;
• ½ bunch of fresh rosemary.

Preparation

Rinse the potatoes well and cut them in half or quarters if the potatoes are too large. Place the potatoes on a baking sheet, pour oil over them, sprinkle with chopped garlic, salt, pepper and chopped rosemary. Reserve a few sprigs of rosemary for garnish.

Heat olive oil over medium heat. Fry chopped onion and garlic on it. Then place the minced meat in the pan and cook for a few minutes. Add flour and stir. Add vegetables, broth, water, thyme, oregano, pepper and salt. Bring to a boil and cook, stirring occasionally, until the filling thickens, about 2 minutes.

Place the potato skins on a baking sheet and stuff them with the meat mixture. Place the cooled puree in a pastry bag fitted with a star tip and cover the filling with it. Bake in an oven preheated to 180°C for 15–20 minutes until the puree is lightly browned around the edges.

Ingredients

• 3 large potatoes;
• 5 tablespoons of olive oil;
• 1 tablespoon dried garlic;
• 1 tablespoon Italian herbs;
• salt - to taste;
• ground black pepper - to taste;
• 50 g grated parmesan;
• a few sprigs of parsley.

Preparation

Wash the potatoes well and cut into long thin slices. Place them on a baking sheet, pour over the oil, sprinkle with seasonings and stir. Place the potatoes skin side down and sprinkle with grated Parmesan.

Bake in an oven preheated to 200°C for 25–27 minutes until the potatoes are crispy and golden brown. Sprinkle the baked potatoes with chopped parsley and serve with Caesar dressing or other dressing of your choice.

Ingredients

• 4 potatoes;
• 2¹⁄₂ tablespoons olive oil;
• 1 tablespoon salt;
• 2 heads of broccoli;
• 100 ml skim milk;
• ½ teaspoon cornstarch;
• 100 g grated hard cheese.

Preparation

Wash the potatoes and drizzle the tubers with a tablespoon of olive oil. Pierce the potatoes on all sides with a fork and rub with salt. Place the tubers on the oven rack and bake at 220°C for 45–50 minutes.

10-15 minutes before the end of cooking, place the broccoli florets on a baking sheet, pour a tablespoon of oil, sprinkle lightly with salt and place in the oven.

In a small saucepan, combine milk and cornstarch. Bring to a boil over medium heat, then add the remaining butter and cheese. Cook, stirring constantly, until the sauce becomes thick and smooth.

Place cooked on a serving platter, cut off the top, top with broccoli and top with cheese sauce.

Ingredients

• 3 large potatoes;
• 4 tablespoons olive oil;
• salt - to taste;
• ground black pepper - to taste;
• 30 g butter;
• 3 large eggs;
• 50 g grated cheddar;
• 3 slices of bacon;
• 2 feathers of green onions.

Preparation

Rinse the potatoes well with a stiff brush. Prick the tubers on all sides with a fork, drizzle with olive oil and sprinkle with salt and pepper. Leave for 8 minutes.

Place the slightly cooled potatoes on a parchment-lined baking sheet, cut off the tops and remove the cores with a spoon. Place a piece of butter, an egg, cheese and chopped fried bacon into the resulting hole. Sprinkle with chopped onion.

Fill the other potatoes in the same way. Bake in an oven preheated to 180°C for 20–25 minutes until the egg whites turn white.

Ingredients

• 6 large potatoes;
• 2 tablespoons olive oil;
• salt - to taste;
• 85 g butter;
• 1 tablespoon mustard;
• 6 green onions;
• 230 g grated hard cheese;
• 600 g canned beans.

Preparation

Wash the potatoes, brush with olive oil and sprinkle with salt. Place on a baking sheet and place in an oven preheated to 200°C for 1 hour.

Cut the slightly cooled potatoes in half lengthwise. Use a spoon to scoop out almost all the pulp. Mix it with butter, mustard, salt, chopped onion, ⅔ cheese and beans. Stuff the potato skins with the mixture, sprinkle with the remaining cheese and bake for another 30-40 minutes.

Potato skin contains a lot of useful substances that are lost during peeling. Baking new potatoes in their skins preserves the benefits of the tubers and enriches the flavor of the unripe pulp. Another benefit of this recipe is that there is no cleanup required, which makes it easy to prepare. The whole process will take 45-55 minutes.

Adviсe. Use the smallest possible tubers, which are popularly called “peas”; after baking, they taste better than large new potatoes.

In one batch, all the potatoes should be about the same size, otherwise the small potatoes will burn before the larger ones are ready.

The composition and quantity of spices can be changed at your discretion.

Ingredients for 2 servings:

• potatoes – 0.5 kg;
• vegetable oil – 2 tablespoons;
• garlic – 4-5 cloves;
• rosemary - half a sprig;
• bay leaf – 2 pieces;
• salt, ground black pepper - to taste.

Recipe for new potatoes in skins

1. Pour washed early potatoes with water, leave for 10 minutes, then rinse again in running water. If necessary, cut off damaged areas.

2. Dry the tubers with a paper towel, make 2-3 punctures in each with a fork so that the potatoes do not explode during baking.

3. Cut the garlic into small pieces, chop the washed and dried rosemary as finely as possible. Break dry bay leaves into several pieces.

4. Mix pepper, salt, rosemary, garlic, bay leaf, other spices and vegetable oil if desired.

5. Add potatoes to the resulting oil dressing. Stir and leave for 5 minutes to soak.

6. Place the potatoes in an even layer on a baking sheet (you can cover them with parchment).

7. Preheat the oven to 200°C, place the new potatoes, reduce the temperature to 180°C. Bake for 30-40 minutes until tender (until the largest tuber can be easily pierced with a knife).

To obtain an even golden crust, turn the potatoes 2-3 times during cooking.

8. Serve the young potatoes baked in their skins hot; you can first sprinkle them with chopped herbs. The dish goes well with sour cream and mayonnaise sauces.

Hello to all lovers of new potatoes! Surely every housewife has her own answer to the question - how to deliciously cook young potatoes, but she still wants some new recipe.

After all, with the onset of summer, our diet is replenished with various healthy delicacies and new potatoes are no exception. And if you are tired of eating jacket potatoes or fried potatoes, then here are some great ways to cook potatoes.

How to quickly peel young potatoes

And we’ll start our story about delicious dishes made from new potatoes with how to peel them. After all, this is the most boring activity, after which your hands also don’t have a very aesthetic appearance.

But it turns out there is a way to peel young potatoes that does not require a knife or direct contact with your hands.

To do this, you only need to do a few simple manipulations:
1. Place new potatoes in a saucepan.
2. Pour a large amount of salt into it.
3. Close the lid tightly.
4. Shake the pan well for about 5 minutes.
5. Wash the potatoes.

As you probably already understood, you need a fairly deep pan. That's it, now you have clean, beautiful potatoes that you can cook at your discretion. Let's move on to the recipes.

Baked potato

With such potatoes your table will look very original and fresh. By serving even a simple scrambled egg and cabbage salad with it, you will certainly make a positive impression.

Cooking method:
First you need to wash the potatoes. Then use a fork to pierce each potato several times.
Now take a large amount of salt and rub it on each potato. When finished, set aside the potatoes.
After all the moisture has come out of the potatoes, shake off the excess salt, add sunflower oil and mix well.
Place the potatoes on a baking sheet and bake in the oven at 180 degrees for 45-60 minutes (depending on size).
Check readiness with a toothpick or thin knife.

Due to the fact that the moisture has escaped, the potatoes will turn out with a crispy crust. You can make a sauce for young baked potatoes from homemade mayonnaise, garlic, herbs, ground black pepper and salt - this will be the finishing touch. It will add piquancy to the dish.

Accordion potato recipe

Due to the fact that the potatoes are not cut completely, the result is a potato accordion with filling.

The main thing is to take care of the oily composition so that the dish does not turn out too dry. That is, it is necessary to add lard, bacon or butter.

There can be many options for such a dish - it all depends on your imagination. But we already offer you three delicious recipes.

Accordion potatoes with chicken and apples

To prepare such a savory, rich dish you will need:

Potatoes;
Chicken breast;
Tomato;
Salo;
Sour apples;
Mayonnaise;
Garlic;
Salt, pepper, herbs, spices to taste;

Cooking method:

1. First, prepare the tomatoes, lard and chicken - cut everything into thin slices.
2. And first prepare the sauce - mix salt, mayonnaise, garlic, herbs and spices to taste.
3. Peel the potatoes and cut them. Place chicken, lard and tomatoes into the slits, add salt and pepper.
4. Line a baking sheet with foil, lay pieces of lard on top and place potatoes on top.
5. Peel and seed the apples and cut them into cubes.
6. Sprinkle the potatoes with apples, and pour the previously prepared sauce on top.
7. Cover the dish tightly with foil and place in the oven for 20-30 minutes.

Baked accordion potatoes with garlic and cheese

Ingredients to prepare in advance:

Potatoes – 2 pcs.;
Butter – 120 g;
Garlic – 3 cloves;
Dried parsley – 2 tbsp;
Hard cheese – 200 g;
Vegetable oil;
Salt – ½ tsp;
Pepper – ½ tsp;

Cooking instructions, step by step:

1. Prepare the potatoes - wash them, cut them.
2. Peel the garlic and chop it.
3. Mix butter (about 30 g) with garlic and parsley.
4. Grate the cheese and add to the butter and garlic, salt and pepper.
5. Soften the butter with a fork and add to the garlic and cheese mixture.
6. Cut the remaining cheese into slices.
7. Stuff the potatoes with cheese slices and butter and cream mixture.
8. Grease a baking sheet with vegetable oil and lay out the potatoes.
9. Preheat the oven to 180 degrees and bake for 45 minutes.

Recipe for “accordion” with mushroom filling

If there are vegetarians among your loved ones or friends and you are always wondering what to treat them with, this is a great way out of the situation. Baked potatoes with mushrooms in the shape of an accordion - beautiful, original and very tasty.

Ingredients:

New potatoes – 500 g;
Fresh champignons – 70 g;
Dill, parsley;
Salt pepper;

Preparation:

As usual, we first prepare the potatoes - wash them and cut them with an accordion, but do not peel them. After this, chop the champignons and herbs, mix the mushrooms with dill and parsley. Stuff the potatoes with this mixture.

Then line the baking sheet with foil and grease it with oil. Place the tubers and bake for 30 minutes.

In order for such a dish to be 100% successful, we recommend adhering to the following recommendations:

Do not choose small potatoes; in order for the filling to fit and the dish to be beautiful, you need larger potatoes;
Use the cheese that you like, it can be a hard, processed, smoked version of cheese;
Also choose the vegetables and meat filling that are most pleasant for yourself;
If you use butter, be sure to take it out of the refrigerator first so that it melts a little and makes it easier to work with;

Dear readers, we hope that you will like the recipes and now you will be willing to pamper your loved ones with original new potatoes.

See you on our website.

We have almost lost the habit of simplicity in cooking. But in fact, food should be as simple and short as possible to prepare. Instead of complex sauces and French dishes, you should try baking potatoes even without peeling. Some call this dish country-style potatoes. Simplification in this case makes the dish even more interesting and colorful. This side dish is ideal for vegetables and meat dishes.
Baked young potatoes with skins in the oven are easy to prepare; it is best to cook these potatoes at the beginning of summer from small tubers, then they turn out to be the most tender and aromatic.

Taste Info Potato main courses / Baked potatoes in the oven

Ingredients

• small new potatoes;
• salt;
• vegetable oil.

How to cook baked small potatoes with skins in the oven

Wash the potatoes thoroughly. It is better to use a washcloth and warm water for this (of course, without detergent).
Place dried potatoes on a baking sheet.
You should salt them evenly with fine salt.


It is necessary to pour vegetable oil evenly over them in a thin stream.

Place the baking sheet in an oven preheated to 180 degrees for forty minutes. The new potatoes will brown and become soft inside; it is recommended to open the oven several times and turn the potatoes.
The potatoes are served hot; you can sprinkle dill or chopped garlic on top.