Potatoes with liver in the oven in foil recipe with photo

Oven-cooked liver with potatoes is a universal dish that is suitable for both everyday and holiday tables. Liver and potatoes are complementary foods. Using them, you can prepare a lot of healthy, tasty and satisfying dishes. Due to the fact that most of the ingredients are pre-fried, the dish cooks very quickly. You can use beef, pork or chicken liver for this recipe. Everything will depend on your culinary preferences.

Preparing Ingredients

Before you start mastering the recipe for baked potatoes for the oven, we recommend that you spend some time pre-preparing the ingredients. We will mainly focus on the liver. If pork or beef liver is used for cooking, you must first remove the film. Otherwise, the product will be very bitter. To remove the film faster, place the liver in hot water for a few seconds. It is also recommended to soak the liver in plain warm water or milk for an hour, again to remove the bitter taste.

If you decide to cook potatoes with chicken liver in the oven, then you do not need to remove the film from the product. Chicken liver only needs to remove the bile ducts, if any are present on the surface. There is no need to soak chicken liver; it does not give off a bitter taste like beef or pork.

For cooking, it is recommended to use fresh products rather than frozen. Young liver cooks faster. For example, veal liver will be much juicier and softer than beef liver. But chicken liver remains the ideal option.

As for other products that are involved in the cooking process, they are simply peeled and cut into pieces of arbitrary shape. This applies to potatoes and some other vegetables present in the recipe.

Cooking features

First, let's prepare the products that the recipe for liver with potatoes requires for the oven. The chicken liver must be washed well, cut into portions, lightly salt and add ground black pepper. Peel and rinse potatoes. If the tubers taken for cooking are too large, you can cut them in half or into four parts. Place the potatoes in a saucepan, add cold water and a pinch of salt. Boil the vegetable over medium heat for 15 minutes.

To make potatoes with stewed liver in the oven faster, the ingredients are boiled and fried in advance. Cool the boiled potatoes and cut into slices. We prepare a dry batter from spices and breadcrumbs. Roll each piece of potato in it, and then fry in a frying pan with the addition of a small amount of sunflower oil. As soon as a golden crust appears on the potato slices, turn them over.

Place the fried potatoes (half) in the prepared baking dish and place pieces of liver on top. Sprinkle the second layer with breadcrumbs. Place a second layer of potato slices on the liver, sprinkle with breadcrumbs again, and then pour in cream. The last layer for the oven-cooked casserole with liver and potatoes will be cheese. Place the mold in a well-heated oven. Temperature - 200 degrees. The cooking time is 15-20 minutes.

How to fry potatoes with liver in a frying pan

In this article we will show you how to fry potatoes with liver in a frying pan. For a detailed step-by-step recipe with photos, see below..

Potatoes fried with liver are an excellent second course that you can easily and quickly feed your household.

This dish can rightfully be classified as a rustic version, since it is devoid of any refined additions.

The preparation itself will also not cause any difficulties.

The choice of liver depends on personal preference, but it is better to use chicken or beef.

As for potatoes, you can take any variety, as long as it is of excellent quality. But remember that different types of this fruit require different roasting periods.

To brighten the taste and appearance, be sure to add vegetables; a minimum set of onions and carrots is enough.

This dish should be served hot, because after cooling, both potatoes and liver lose their excellent taste.

How to fry potatoes with liver?

liver (beef) - 300 g;
potatoes - 230 g;
carrots - 1 pc.;
flour - 1 tbsp. l.;
onion - 1 head;
vegetable oil for frying;
garlic - 1 clove;
parsley - for decoration;
pepper, salt - a pinch.

COOKING SEQUENCE

Rinse the liver, blot the moisture with a paper towel, place it in the freezer for a while, then the slightly frozen product will be cut into neater pieces. Sprinkle each copy with salt and pepper, then bread it in wheat flour, shaking off the excess.

Pour a small amount of oil into a frying pan placed on the burner. Place the liver slices into a preheated container and fry them until golden brown, about 5 minutes. To ensure even cooking, turn the pieces periodically.

At the same time, prepare the potatoes - remove the skins from the tubers, wash them, and cut them into large slices.

Also remove the top layer from other root vegetables, cut the carrots into medium-sized strips, chop the onion randomly - into feathers or cubes.

Place the potatoes in a separate oil pan and fry over moderate heat without covering. When the vegetable is saturated with oil and becomes softer, season it with salt.

Throw chopped carrots into the potatoes and then fry together.

Closer to the complete readiness of the potatoes, throw in the onion and garlic, chopped in advance.

Season the contents with ground pepper. You can also use other spices at your own discretion.

Immediately after the onions, add pieces of already fried liver to the pan. Cover the container with a lid, reduce the heat to low, and simmer the mixture in tandem for the next 5 minutes. During this time, all components will completely exchange tastes and smells with each other.

Sprinkle the dish with chopped parsley before serving.

We hope now that you know how to fry potatoes with liver, you will cook them more often!

Bon appetit!!!

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Recipe

The first stage of cooking liver in the oven with potatoes is vegetables. We wash the tubers and peel them (if young potatoes are used for cooking, then there is no need to peel them). Cut the potatoes into four or six pieces. Transfer to a large container. Peel the onion and cut into cubes. Carrots can be cut into very small pieces or grated on a coarse grater. Mix the prepared vegetables, adding spices and salt.

We wash the chicken liver under cold water and remove excess veins. Then cut it into portions. Add liver to vegetables. Let's add a little more salt. Let's mix. Add the specified amount of mayonnaise and thoroughly mix all the ingredients together again. If desired, you can add your favorite spices and herbs.

We transfer all prepared products into a baking sleeve. We tie it tightly on both sides. Place the sleeve in the mold or on a baking sheet. Place the liver and potatoes in the oven for 45 minutes. Oven temperature - 190 degrees.

How to cook

Peel the onions and finely chop them. Remove the skin from the carrots and grate them on a coarse grater. Cut the potatoes into small portioned cubes. Fry all prepared vegetables in a small amount of sunflower oil. Add salt and selected spices. Mix the products. Place the ingredients in equal quantities throughout the pot.

We wash the liver, remove the films and remove the veins. If you do not use chicken liver for cooking, you must first soak it in milk for a couple of hours. Cut the prepared liver into small cubes. Lightly salt, add to the vegetables and mix all the ingredients of the dish. Then add a few tablespoons of sour cream to each pot.

Place the pots on a baking sheet and place in the oven for 35-40 minutes. 10 minutes before the end of cooking, remove from the pot and add the grated cheese. We no longer use lids. Cook the dish for another 5-7 minutes.

Serve the potatoes with liver directly in the pots. You can decorate with a sprig of parsley. The cheese crust will look very appetizing, and the aroma will excite the taste buds. Even the most capricious gourmets will not resist such a delicacy.

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Recipe Stewed potatoes with liver. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Stewed potatoes with liver.”

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

Nutrient	Quantity	Norm**	% of the norm in 100 g	% of the norm in 100 kcal	100% normal
Calorie content	89.9 kcal	1684 kcal	5.3%	5.9%	1873
Squirrels	3.2 g	76 g	4.2%	4.7%	2375 g
Fats	3.5 g	56 g	6.3%	7%	1600 g
Carbohydrates	11.2 g	219 g	5.1%	5.7%	1955
Organic acids	0.2 g	~
Alimentary fiber	1.3 g	20 g	6.5%	7.2%	1538 g
Water	79.5 g	2273 g	3.5%	3.9%	2859 g
Ash	1.084 g	~
Vitamins
Vitamin A, RE	997.3 mcg	900 mcg	110.8%	123.2%	90 g
Retinol	0.833 mg	~
beta carotene	0.992 mg	5 mg	19.8%	22%	504 g
beta Cryptoxanthin	0.077 mcg	~
Lycopene	0.023 mcg	~
Lutein + Zeaxanthin	3.697 mcg	~
Vitamin B1, thiamine	0.109 mg	1.5 mg	7.3%	8.1%	1376 g
Vitamin B2, riboflavin	0.27 mg	1.8 mg	15%	16.7%	667 g
Vitamin B4, choline	72.04 mg	500 mg	14.4%	16%	694 g
Vitamin B5, pantothenic	0.889 mg	5 mg	17.8%	19.8%	562 g
Vitamin B6, pyridoxine	0.267 mg	2 mg	13.4%	14.9%	749 g
Vitamin B9, folates	30.842 mcg	400 mcg	7.7%	8.6%	1297 g
Vitamin B12, cobalamin	6.092 mcg	3 mcg	203.1%	225.9%	49 g
Vitamin C, ascorbic acid	16.05 mg	90 mg	17.8%	19.8%	561 g
Vitamin D, calciferol	0.122 mcg	10 mcg	1.2%	1.3%	8197 g
Vitamin E, alpha tocopherol, TE	1.463 mg	15 mg	9.8%	10.9%	1025 g
Vitamin H, biotin	10.13 mcg	50 mcg	20.3%	22.6%	494 g
Vitamin K, phylloquinone	5.2 mcg	120 mcg	4.3%	4.8%	2308 g
Vitamin RR, NE	2.4818 mg	20 mg	12.4%	13.8%	806 g
Niacin	1.747 mg	~
Macronutrients
Potassium, K	384.71 mg	2500 mg	15.4%	17.1%	650 g
Calcium, Ca	15.72 mg	1000 mg	1.6%	1.8%	6361 g
Silicon, Si	30.815 mg	30 mg	102.7%	114.2%	97 g
Magnesium, Mg	19.87 mg	400 mg	5%	5.6%	2013
Sodium, Na	67.22 mg	1300 mg	5.2%	5.8%	1934
Sera, S	49.36 mg	1000 mg	4.9%	5.5%	2026
Phosphorus, Ph	74.8 mg	800 mg	9.4%	10.5%	1070 g
Chlorine, Cl	129.99 mg	2300 mg	5.7%	6.3%	1769
Microelements
Aluminium, Al	549.7 mcg	~
Bor, B	97.7 mcg	~
Vanadium, V	92.31 mcg	~
Iron, Fe	1.458 mg	18 mg	8.1%	9%	1235 g
Yod, I	4.12 mcg	150 mcg	2.7%	3%	3641 g
Cobalt, Co	5.479 mcg	10 mcg	54.8%	61%	183 g
Lithium, Li	44.415 mcg	~
Manganese, Mn	0.1872 mg	2 mg	9.4%	10.5%	1068 g
Copper, Cu	482.32 mcg	1000 mcg	48.2%	53.6%	207 g
Molybdenum, Mo	17.555 mcg	70 mcg	25.1%	27.9%	399 g
Nickel, Ni	9.952 mcg	~
Rubidium, Rb	328.9 mcg	~
Selenium, Se	4.259 mcg	55 mcg	7.7%	8.6%	1291 g
Strontium, Sr	5.93 mcg	~
Fluorine, F	60.57 mcg	4000 mcg	1.5%	1.7%	6604 g
Chromium, Cr	9.35 mcg	50 mcg	18.7%	20.8%	535 g
Zinc, Zn	0.8281 mg	12 mg	6.9%	7.7%	1449 g
Zirconium, Zr	1.73 mcg	~
Digestible carbohydrates
Starch and dextrins	8.59 g	~
Mono- and disaccharides (sugars)	1.9 g	max 100 g
Glucose (dextrose)	0.638 g	~
Sucrose	1.166 g	~
Fructose	0.235 g	~
Essential amino acids	0.459 g	~
Arginine*	0.201 g	~
Valin	0.202 g	~
Histidine*	0.106 g	~
Isoleucine	0.15 g	~
Leucine	0.242 g	~
Lysine	0.23 g	~
Methionine	0.061 g	~
Methionine + Cysteine	0.109 g	~
Threonine	0.143 g	~
Tryptophan	0.043 g	~
Phenylalanine	0.156 g	~
Phenylalanine+Tyrosine	0.287 g	~
Nonessential amino acids	0.771 g	~
Alanin	0.167 g	~
Aspartic acid	0.296 g	~
Glycine	0.158 g	~
Glutamic acid	0.384 g	~
Proline	0.161 g	~
Serin	0.145 g	~
Tyrosine	0.129 g	~
Cysteine	0.048 g	~
Sterols (sterols)
Cholesterol	27.41 mg	max 300 mg
Phytosterols	0.321 mg	~
beta sitosterol	5.745 mg	~
Saturated fatty acids
Saturated fatty acids	0.5 g	max 18.7 g
14:0 Miristinovaya	0.007 g	~
16:0 Palmitinaya	0.269 g	~
18:0 Stearic	0.21 g	~
20:0 Arakhinovaya	0.009 g	~
22:0 Begenovaya	0.02 g	~
Monounsaturated fatty acids	0.854 g	min 16.8 g	5.1%	5.7%
16:1 Palmitoleic	0.008 g	~
18:1 Oleic (omega-9)	0.832 g	~
Polyunsaturated fatty acids	2.006 g	from 11.2 to 20.6 g	17.9%	19.9%
18:2 Linolevaya	1.809 g	~
18:3 Linolenic	0.052 g	~
20:4 Arachidonic	0.022 g	~
Omega-3 fatty acids	0.1 g	from 0.9 to 3.7 g	11.1%	12.3%
22:6 Docosahexaenoic acid (DHA), Omega-3	0.018 g	~
Omega-6 fatty acids	1.8 g	from 4.7 to 16.8 g	38.3%	42.6%

The energy value of stewed potatoes with liver is 89.9 kcal.

Primary Source: Created in the application by the user. Read more.

** 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.

Recipe for chicken liver with potatoes in the oven

This dish turns out very tasty and satisfying. You should definitely cook it for your family.

Required set of products:

½ kg chicken liver;
12 small potatoes;
100 g cream cheese;
70 g hard cheese;
sunflower oil - as much as needed for frying;
50 g butter;
200 ml cow's milk;
seasonings and table salt - determine by taste;
2 onions.

Cooking time – 60 minutes.

Calorie content – 134 kcal.

Technology for preparing a hearty dish:

Peel the prepared onion and cut into ¼ ring shape;
Clean the chicken liver from veins and wash thoroughly. Place in a container with deep sides, add onion, mix thoroughly;
Pour milk into the liver, cover the container and place in the refrigerator for 30 minutes;
Peel the potatoes from the top layer of peel, wash them well to remove dirt and cut into small slices;

Cut the prepared volume of cream cheese into small bars;
Heat a frying pan and pour in the required amount of sunflower oil, add potato wedges and fry until half-cooked. Place in prepared baking dish along with sunflower oil. Add seasonings and table salt according to taste preferences;

Place the liver and onions on top of the potatoes, and pour the remaining milk in the container over everything;

Cut the butter into small cubes and place on top of the chicken liver along with the cream cheese;
Sprinkle with a little salt and seasoning;
Grind the hard cheese using a large grater;
Sprinkle it around the perimeter of the entire mold and cover the surface with special foil;
Place the mold in an oven preheated to 190˚C for half an hour. After this time, take out the baking sheet, remove the foil and bake for another 10 minutes.

Liver with potatoes: how to cook

The onion is cut into thin half rings.
To make slicing onions more comfortable and to prevent tears from flowing from your eyes, you first need to have a sharp knife. Some wear glasses, while others chew gum. This helps to avoid such an unpleasant moment as irritation of the mucous membrane. The liver is washed and all films are removed from it. To make this easier, pour boiling water over it first. The liver must be cut into large cubes.

Vegetable oil and onions are placed at the bottom of the pan.

As soon as the onion is slightly fried, you should put the liver in the pan. Let's wait a little until it starts to change color depending on the temperature.

Potatoes should also be cut into large cubes and placed on top of the liver. It also needs to be salted. Cover the pan with a lid and turn the heat to low. So everything should be stewed until the potatoes become soft.

The benefits of animal liver for humans are undeniable. After all, it contains a huge amount of important elements, such as iron, copper, etc. Moreover, all these useful elements are easily digestible, and therefore are well accepted by the human body. The liver also contains magnesium, calcium, phosphorus, zinc, vitamins, amino acids, etc. Consumption of liver helps improve vision, normalizes brain function, and helps correct vision.

Liver dishes are very popular. After all, they are easy to make and, as a rule, do not require a large number of ingredients.

Cutlets

Ingredients:

beef liver – 500 g onions – 1-2 pcs. medium size potatoes – 1 kg chicken egg – 2 pcs. wheat flour – 1 tbsp. butter – 100 g salt, pepper to taste

How to cook liver cutlets with potatoes:

Add eggs, flour and melted butter to them. Mix everything well, add salt and pepper. Form cutlets and start frying them on both sides.

Liver stewed with potatoes

Liver is often stewed separately from potatoes. And some chefs suggest stewing them together.

Ingredients:

chicken liver – 500 g potatoes – 5-6 pcs. onions – 1-2 pcs. carrot

How to cook stewed liver with potatoes:

Cut the potatoes into cubes and add to the liver. Add a little water. Put it on low heat to simmer. Cooking time 20-30 minutes. At this time, chop the onions and carrots; they should be added when the potatoes are half cooked.

Leave for another 10 minutes, add some salt, and serve.

Liver stewed with potatoes in the oven

If you are short on time and want to surprise your family with a delicious dish, you can bake the dish.

Ingredients:

chicken liver - 500 g potatoes - several pieces onions - 1 piece. vegetable oil salt, pepper to taste herbs

How to cook liver with potatoes in the oven:

Sprinkle everything with oil, salt, cover with foil and place in the oven. The cooking process takes 40 minutes, the oven should be preheated to 160°C. Check the readiness of the dish, and then put it in the oven for 5 minutes to get a golden brown crust.

Sprinkle the finished dish with herbs and eat it hot.