Potatoes baked with garlic in the oven recipes with photos step by step

Content

1. How to cook new potatoes
2. New potatoes in the oven - baked potato recipe
3. New potatoes in a slow cooker
4. New potatoes with dill - classic recipe
5. Small new potatoes - how to cook them deliciously
6. Fried new potatoes
7. New potatoes with garlic - a very tasty recipe
8. Young potatoes with chicken
9. New potatoes with sour cream
10. Recipe for young potatoes with onions

Like many fresh vegetables, it contains a record number of elements and vitamins important for health. Moreover, young potatoes are considered a low-calorie vegetable. When boiled, this figure barely exceeds 60 units.

Eating a variety of dishes prepared from young potatoes helps strengthen blood vessels, prolong the youth of cells and the entire body. The components that make up potatoes help normalize metabolic processes and remove excess fluid and harmful toxins.

In the latter case, it is recommended to put the root vegetables in a saucepan or a strong plastic bag, add a large handful of coarse salt there and shake vigorously for several minutes. But the easiest way is to fill the tubers with water and soak them for 5-10 minutes, then wash them thoroughly, applying some force. If the potatoes are fresh, only recently dug out of the ground, then the peel will come away from the roots on its own.

When peeling potatoes, it is important to remember that the starch released will certainly stain your hands a dark color. Therefore, when starting the procedure, experienced housewives recommend wearing gloves.

Boiling

Before loading the tubers into the water, be sure to let it boil. This will preserve the maximum amount of vitamins. By the way, new potatoes with garlic and dill are not only a tasty dish, they contain a lot of useful substances.

While the tubers are cooking, prepare the dressing. Finely chop one small bunch of dill, first cutting off the stems. Crush 2-3 cloves of garlic (depending on size and your preferences) on a board with the flat side of a knife and chop. Stir in the herbs, crush with a spoon, add salt and let stand for a while.

Drain the potatoes. Add oil at the rate of 50-70 g per kilogram. Add the garlic dressing, cover and shake the pan in a circular motion to evenly distribute the ingredients.

New potatoes with dill

New potatoes with dill are very tasty! It’s very simple to prepare, the main thing is to buy enough potatoes and aromatic, fresh dill. And to make this dish even tastier, I suggest adding a couple of small cloves of garlic and rich farm sour cream instead of butter. For example, I like this dish with sour cream much more than with butter. Of course, everything depends on the quality of the sour cream itself, and the store-bought equivalent is not suitable for preparing this dish. But if you have farm sour cream of good quality and sufficient fat content, feel free to use it, you won’t regret it!

What’s also good about this dish is that it’s easy and simple to prepare—new potatoes cook quickly, so in just half an hour you can prepare lunch or dinner for the whole family. And you need a minimum of ingredients for this.

Categories:

Main course Recipes With step-by-step photos
Prep time:
10 minutes
Cooking time:
20 minutes
Total time:
30 minutes
Yield:
4 servings

Step-by-step potato recipe

I peeled the potatoes. I cut the large one so that it cooks faster. I like to take not very large potatoes so that I can boil them whole.

I put it in a saucepan, filled it with water, and brought it to a boil. When it boiled, I added the bay leaf and left to simmer over low heat until the potatoes were soft. It took about 10-15 minutes. 5 minutes before the end of cooking I salted the potatoes.

That's all, new potatoes with dill, sour cream and garlic are ready! It turns out very tasty and aromatic!

Recipe for crispy potatoes with dill and onions

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Recipe for boiled potatoes with butter and dill. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “boiled potatoes with butter and dill.”

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of boiled potatoes with butter and dill is 110.4 kcal.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Boiled potatoes with mushrooms and onions

Required:

• Potatoes - 10 pcs.
• Onion - 1 pc.
• Dry mushrooms - 50 g (or fresh - 500 g)
• Butter - 4 tbsp. l.
• Salt, herbs - to taste

Preparation

1. Boil the potatoes in salted water, drain.
2. Cut the hot boiled potatoes into slices and place on a plate.
3. Fry the mushrooms in oil and distribute on top of the slices.
4. Cut the onions into rings, lightly bread them in flour and fry. Then place it on top of the mushrooms.
5. Sprinkle the dish with parsley or dill on top.

Cooking mushrooms: Sort out the dry mushrooms, rinse and soak in water for 3-4 hours. Then boil them in the same water. Rinse the finished mushrooms with hot water. chop, salt and fry.

Garlic potatoes

This potato is so delicious that it will not leave anyone indifferent! Both your loved ones and your guests will be happy! And the recipe is very simple. You just have to try...

Ingredients for Garlic Potatoes:

• Potatoes - 5 pcs;
• Butter (softened) - 100 g;
• Parmesan (grated on a coarse grater) - 5 tbsp. l.;
• Sour cream - 1 tbsp. l.;
• Garlic (passed through a press) - 4 cloves;
• Parsley (chopped) - 3 tbsp. l.;
• Salt - to taste;
• Black pepper (ground) - to taste.

Recipe for Garlic Potatoes:

Wash the potatoes thoroughly and do not peel them. Cook until done, but do not overcook! Prepare garlic butter: mix butter, grated cheese, garlic, chopped parsley and sour cream. Salt and pepper to taste. Ready. Now cut the potatoes lengthwise and place them on a greased baking sheet. Generously spread our garlic butter on each half of our potatoes and place in a preheated room at 200 degrees. oven for 10 minutes. At the end of cooking, it is advisable to turn on the “Grill” mode for literally 30 seconds for a beautiful crust. If you don’t have a grill, don’t worry, it’s still VERY delicious!

Ingredients

• Butter – 20-25 g;
• Medium size young potatoes – 5 pcs.;
• Fresh dill – 2-3 sprigs;
• Cold water – 2 tbsp.;
• Salt - to taste.

How to cook boiled new potatoes with dill

Preparing a delicious spring dish should begin by peeling potato tubers. To do this, just scrape them with a knife. In this case, the potatoes will turn out smooth, even and beautiful. Rinse the peeled tubers under cold running water.

Place the prepared root vegetables in a small saucepan and cover with the indicated amount of cold water. You may need a little more liquid. Its quantity depends on the shape and volume of your saucepan. Pour water until it completely covers the potatoes.

Add salt. Its quantity depends on your taste.

Place the saucepan with vegetables over medium heat. Cook until the boiled potatoes are soft. This can be easily checked with a knife: pierce the largest root vegetable with the tip. If the device goes in easily, it means the potatoes are ready. The tubers should not be overcooked; they may fall apart. Cooking time directly depends on the type of potato. On average, this process takes about half an hour.

Drain the cooked potatoes. This can be done in several ways. The first option involves draining the root vegetables in a colander. The second method is simpler: open the lid slightly and use a kitchen towel to grasp the handles of the saucepan. Drain the boiling water through the resulting gap. To prevent the lid from falling, hold it with your thumbs.

Rinse the dill and remove the stems. Finely chop the remaining greens. Add dill to the pot with the potatoes.

Also place a piece of butter in a common container.

Cover the saucepan with potatoes with a lid. Shake its contents vigorously. The lid must be held with your thumbs, otherwise it will fall. To keep the tubers intact, shake the contents of the saucepan in a circular motion. When you open the lid, you will find that the dill and oil are evenly distributed throughout the potatoes.

Place the boiled potatoes with dill on a large dish or immediately distribute into portioned plates and serve. The food has the best taste when served hot.

If you haven't eaten all the potatoes, place them in the refrigerator for storage. When it's time for your next meal, add the root vegetables to a hot pan with melted butter. Fry the tubers until golden brown and serve immediately. Bon appetit!

Today I propose to prepare a very simple and flavorful dish of new potatoes.

When new potatoes appear on the market, it is very difficult to resist the temptation to eat this root vegetable. And if you got this vegetable from your own garden, then, as they say, God himself commanded.

How to peel new potatoes

Everyone knows that its skin is very tender and does not need to be cut off like later potatoes. Simply scrape it lightly with a knife and the potatoes are ready to eat. The “eyes” and places where the potatoes are damaged must be cut off with a knife.

For a faster process, you can use a metal dish brush (clean, of course). This “device” can peel a lot of potatoes in a matter of minutes. The only downside may be the fact that the brush gets clogged very quickly.

We do not add butter to butter, but use only vegetable oil.

How to cook delicious new potatoes with dill

In June, the first seasonal vegetables and herbs appear from the home garden. So, it's time to cook new potatoes with dill. The recipe is simple: boil the tubers in salted water, and then season with butter and dill. But how delicious!

Probably everyone loves these potatoes. Can be served as a side dish for meat or chicken, cutlets or chops. It goes well with fresh cabbage salad and lightly salted cucumbers. And how good it is with herring and a glass of strong drink! You don’t even need to tell me, everyone knows it!

Cooking time: 30 minutes

Yield: 4 servings

Ingredients:

young potatoes – 1 kg

• water – approximately 1.5 l
• salt - to taste
• butter – 30 g
• fresh dill - 1/3 bunch.

How to peel new potatoes

Scrape each one with a knife and then rinse under cold running water to keep the surface smooth and clean.

Advice:

You can use gloves to peel vegetables. This will save your hands (new potatoes stain your hands brown) and speed up the cleaning process.

Place the potatoes in a saucepan of suitable size and fill with clean cold water to cover the tubers.

How to cook new potatoes

• Place over high heat and bring to a boil.
• When the water in the pan begins to boil, reduce the heat and add salt.

The amount of salt is determined by taste. But don't put too little salt, otherwise the dish will be bland.

From experience:

If you add salt at the beginning of cooking, the potatoes will be dense. if at the end of cooking, then crumbly

Cook until tender - this will take approximately 20 minutes from boiling (maximum 30 minutes, time depends on the type of potato).

Make sure that the tubers do not overcook.

To check for doneness, pierce the largest tuber. If the blade enters easily, without force, then it’s ready.

Drain all the water from the pan (careful - it's hot!)

Add dill and oil

Add chopped dill, which will give the dish a bright taste and a wonderful spring aroma.

Immediately add the butter.

It must be of good quality, always fresh, and smell delicious of cream.

• Cover the pan with a lid.
• Wait a minute for the butter to melt.
• And then shake vigorously a couple of times so that all the additives (dill and oil) are distributed evenly.

Advice:

Add chopped small dill leaves to the finished potatoes, and the stems can be thrown into the pan while preparing the dish.

This is how beautiful it turns out - each potato is covered with a thin layer of aromatic butter and sprinkled with dill.

Quickly set the table.

From the specified amount of ingredients the yield is 4 small servings. Bon appetit!

Have you tried cooking shish kebab in a frying pan?

Similar master classes:

Great simple recipe for new potatoes! (There is not always enough time for pickles) Thank you very much for your advice. The potatoes in the photo are so delicious that I immediately wanted to cook them. I have a question: how long should you cook new potatoes? And how much water should you add so that it cooks quickly and doesn’t burn?

Olga, thanks for the comment. Yes, indeed, preparing new potatoes according to this recipe is simple, but it turns out very tasty. Young potatoes are cooked for 20-25 minutes after boiling (depending on the variety). If you want to speed up the cooking process, you can throw a piece of butter into the saucepan; it will shorten the cooking time by 5 minutes. Pour water about 1-1.5 cm above the potatoes.

Excellent recipe. My family appreciated it. But I’m afraid. I’m losing weight! Is it possible to have new potatoes for those who are on a diet?

Maria, you don't have to worry. The calorie content of young potatoes is low: 100 grams of boiled vegetable contains only 62 kcal. 2.3 g protein, 0.5 g fat, 12.3 g carbohydrates. Potatoes with butter, of course, have more calories: per 100 grams 118 kcal, 1.9 g of protein, 4.1 g of fat, 15.2 g of carbohydrates. Young potatoes normalize the water-salt balance in the body, so if you have excess water in the body, it will help remove excess fluid. Whether or not to season with oil is up to you. (Sometimes you can). And one more thing: the boiled product is characterized by a pronounced antioxidant effect, helps strengthen the walls of blood vessels, and is useful for the prevention of diseases of the stomach and intestines.

Boiled new potatoes with garlic and dill: what could be tastier!

The season of young potatoes continues, which means we continue to boil, fry, bake and prepare all kinds of delicacies. After all, it is during the ripening of young potatoes that the tubers are especially rich in beneficial vitamins and microelements. A couple of pieces of young vegetables will replenish the body with a daily dose of vitamin C, P and group B. And thanks to the high potassium content, potatoes regulate metabolic processes and remove water from the body.

One of the most common ways to prepare new potatoes is boiling. And although, at first glance, it seems that there is nothing complicated in this simple process, this recipe for “Boiled Young Potatoes” has its own subtleties. Let's talk about them.

How to properly cook new potatoes

• If you have young potatoes not from your own garden, when you always have the opportunity to dig up a fresh portion for lunch, but purchased ones, then you need to take into account that young potatoes do not store well, so you should buy them in small quantities in order to immediately boil and eat them.
• To prevent unscrupulous sellers from selling old salad potatoes, which are small in size, instead of young tubers, you need to check the root vegetable - rub it with force. If the skin comes off easily, then the potatoes are young.
• In order for the tubers to cook simultaneously and evenly, they should be chosen of the same size.
• There is no need to peel the root vegetables; you just need to wash them and scrub them with a brush. But if you still prefer to remove the skin, you can do this using a special vegetable cutter, a stiff brush, a metal mesh or a foam sponge.
• If cooked potatoes go uneaten, then use them for salads (warm or cold), soup or stew.

These are the main points for properly boiling new potatoes, and we’ll talk about other nuances in the detailed recipe.

Boiled young potatoes with garlic and dill, recipe with step-by-step photos

Ingredients:

• New potatoes – 1 kg
• Salt - to taste
• Bay leaf – 2 pieces
• Allspice peas – 4-5 pieces
• Garlic – 2-3 cloves
• Butter – 30-50 g for serving
• Dill - medium bunch for serving

Cooking delicious and aromatic new potatoes with herbs, garlic and butter

1. To cook new potatoes in their skins, wash the tubers under running water and place them in a cooking pan.
2. Add bay leaf and allspice to it. Fill with drinking water so that it covers all the potatoes and send to cook on the stove. After boiling, reduce the temperature to low, close the pan with a lid and cook the root vegetables for about 5 minutes. Then season them with salt and let them cook until soft for another 5-10 minutes.

The average cooking time for new potatoes is usually no more than 10-15 minutes, and the specific time varies depending on the size of the potatoes. You can check the degree of readiness of the vegetable by piercing it with a knife or fork. But in this case, the potatoes may fall apart.

You can put garlic sauce, cold sour cream or vegetable salad on the table with potatoes.

Video recipe for cooking new potatoes with dill and garlic

In addition to the young potatoes that are now ripening in summer cottages, mushrooms ripen in the forests, which mushroom pickers eagerly collect and then prepare a wide variety of delicious dishes with them, such as mushroom soup. I suggest you watch the video on how to quickly and easily prepare aromatic wild mushroom soup in the company of new potatoes.

Baked potatoes in the oven recipe with garlic and dill

Potatoes with garlic can be considered the Russian answer to the famous, but very harmful French fries, which are fried in a large amount of oil. In turn, when baked in the oven, potatoes retain nutrients and are low in calories, because a minimum of fat is required. We present to your attention a classic recipe for potatoes with garlic and spices. It will take approximately 70 minutes to prepare the dish.

Ingredients for 3-4 servings:

• potatoes – 4-5 pieces (medium);
• vegetable oil (sunflower or olive) – 2 tablespoons;
• garlic – 2 cloves;
• salt - half a teaspoon;
• ground black pepper – 1 pinch;
• dried paprika (bell pepper) – 1.5 tablespoons;
• dried oregano - half a tablespoon;
• other seasonings and spices - to taste.

Required ingredients: potatoes, vegetable oil, garlic and salt. Everything else can be omitted.

1. Wash the unpeeled potatoes with the hard side of a dish sponge, removing the slightest particles of dirt and soil from the peel (especially in the folds and eyes).

2. Cut the potatoes into slices of any shape and size. The larger the slices, the longer it will take to bake in the oven.

3. Dry the potato wedges with a paper towel or napkins, place in a deep bowl or plastic bag, and pour in vegetable oil. Add salt, pepper, paprika, other spices and squeeze out the garlic.

Slices can be soaked not only in a bowl

4. Stir, cover (or tie a bag), leave the potatoes and garlic in the oil to soak for 10-15 minutes.

5. Preheat the oven to 200-220°C.

6. Place the slices on a baking sheet in one layer, so that the pieces do not touch each other. To avoid burning, the baking sheet can be covered with pastry parchment or greased with vegetable oil.

7. Bake the potatoes with garlic until cooked (until the slices can be easily pierced with a knife) for 25-40 minutes. The pieces should be crispy on top and soft on the inside.

8. Serve the dish hot. Can be served with ketchup, mayonnaise or sour cream sauce.

source

Butter - 50 g

Dry seasoning - 1 pinch

Accordion potatoes are a popular dish that is prepared in the oven by baking accordion-cut tubers with various fillings. Today I offer one of the simplest recipes, but one of the most delicious.

Following the technology of one of the recipes I found, I prepared this dish. I would like to make some adjustments - it is better to take dry dill, not green, and even better - dill seeds, you can ground them, they are even more fragrant. The green dill burns, but we need exactly the effect of frying the outer part of the “petals” of the potato, which turns out crispy, very aromatic and tasty. You can also use any dry seasoning; I used a ready-made mixture for pilaf.

So, prepare the products according to the list.

If you have new potatoes, it makes sense to leave the skins on. Wash the potatoes well with a brush and dry the tubers with a paper towel.

Prepare your baking grease. Melt the butter, finely chop the dill, peel a couple of cloves of garlic.

Add dill, crushed garlic and a pinch of seasoning to the melted butter.

Cut the tubers into thin petals, but not all the way.

Brush the tubers with a mixture of butter and spices and place on oiled baking paper in a baking dish.

Bake accordion potatoes with garlic and dill in the oven at 180 degrees for an hour and a half, depending on the size of the tubers.

Serve accordion potatoes with sauces, salads, pickles and marinades. Or as a side dish for meat, fish, poultry.

This is such a ruddy accordion, bon appetit!

source

Author: Olga · Published 12/24/2018 · Updated 04/20/2019

Good afternoon, friends and readers of the Dacha Plot site. Today I will tell you how to make a real festive culinary masterpiece “Rustic Potatoes” from simple and ordinary potatoes.

I am sure that if you use this recipe at least once, you will cook potatoes this way in the future. In addition, on the Days of Lent, our baked potatoes with sauerkraut, pickles and marinades will become your favorite delicacy. And without Lent - the best side dish for any meat dish. And don’t say later that you didn’t warn me!

My whole family is delighted with this dish, but essentially it’s just oven-baked potatoes . They are not as harmful as fried fries, and they are much easier to prepare: put them in the oven, and after 40 minutes you get the most delicious side dish. The main thing is to properly prepare the root vegetable, and here's how to do it.

• For 2 kg of potatoes
• about 1 head of garlic or garlic powder to taste,
• vegetable oil 70-80 ml, preferably olive,
• vegetable seasoning, dried dill and/or parsley,
• ground black pepper, optional
• fresh herbs for serving.