TOP 4 recipes with photos of lean potato dishes. Home cooking secrets. Video recipes.
During the fast, it is allowed to eat any vegetables. And one of the most beloved plant foods in our country is potatoes. It is impossible to name a product more popular in our kitchen than this root vegetable. Various dishes are prepared with potatoes: soups, side dishes, pancakes, pastries and even sauces. This means that a lean menu can be tasty and original. The main thing is to choose the recipes "correctly". What to cook lean potato dishes? We offer a collection of TOP-4 of the most successful hearty and mouth-watering recipes with a detailed description.
Secrets and features of cooking
- When peeling potatoes, cut off a thin layer of the rind as it contains the most nutrients.
- Young potatoes are easier to peel if they are briefly placed in hot water and then in cold water. You can also hold it in cold salted water for 15-20 minutes.
- When cooked, vegetables lose their beneficial properties. To preserve vitamins in them, cook the tubers without a lid. When doing this, place the potatoes in boiling water. All vitamins and mineral salts will still be preserved in potatoes if boiled in a peel.
- To prevent the potatoes from boiling over during cooking, add 1-2 tsp to the water. cabbage or cucumber pickle.
- To speed up the process of cooking potatoes, you can put a small piece of butter in a saucepan.
- When frying, potatoes will not burn or stick together if the cut slices are rinsed with cold water and dried on a napkin.
- To keep the dish golden and crispy, place the potato slices in well-heated oil and leave the lid on. Otherwise, it will boil down. Also, salt will not allow the formation of a golden brown crust, which will draw out a lot of liquid from the fruit. Therefore, salt the potatoes at the very end or before serving.
- The best seasoning for potatoes is rosemary. A couple of pinches of dried plant will add incredible flavor and aroma to the dish.
- To remove excess moisture from grated potatoes, squeeze it through cheesecloth or put it in a sieve to drain the liquid.
- To make the boiled tubers white, add a little vinegar or lemon juice to boiling water.
- Frozen tubers acquire a sweet taste. To fix this, briefly immerse them in cold water and immediately transfer them to hot water.
- For the splendor of the potato cutlets, put some baking soda in them.
- Grated potatoes will not darken if you pour a little hot milk into them.
Potato casserole with mushrooms
The Lenten Mushroom Potato Casserole is especially delicious when served warm or cooled to room temperature. You can bake it in the oven or in a slow cooker. It is better to get it out of the form warm or cold, because it can fall apart when hot.
- Caloric content per 100 g - 154 kcal.
- Servings - 6
- Cooking time - 1 hour and 30 minutes
Ingredients:
- Potatoes - 700 g
- Onions - 3 pcs.
- Corn starch - 3 tablespoons
- Champignons - 500 g
- Salt to taste
- Dill - bunch
- Seasoning for potatoes - 1 tsp
- Garlic - 2 cloves
- Ground black pepper - to taste
Making a Lean Mushroom Potato Casserole:
- For the mushroom filling, wash the mushrooms, chop finely and place in a hot dry frying pan. Keep them until the liquid evaporates. Then reduce heat and add vegetable oil.
- Peel the onions, wash, chop and send to the pan to the potatoes. Fry mushrooms and onions until golden brown.
- Finely chop the dill and send to the mushrooms. Next, pass the squeezed garlic through a press. Season with salt and black pepper.
- Peel the potatoes, grate on a coarse grater, pour boiling water over and leave for 5 minutes.
- Then place it in a colander to drain the liquid and return the tubers to the bowl. Add the starch, potato seasoning and stir.
- Cover a detachable form with a diameter of 20 cm with parchment oiled with vegetable oil and lay out a potato layer so that the bottom does not show through.
- Next, apply a layer of mushroom filling, and continue to alternate layers so that the last one is the potatoes.
- Lightly sprinkle the last layer with vegetable oil, tighten the mold on top with foil and send in a preheated oven to 180 ° C for one hour. Then remove the foil and bake the lean mushroom potato casserole for 10 minutes until golden brown.
Potato cutlets
Lean potato cutlets are tender on the inside and crispy on the outside. They will fit the dietary table. The recipe is very simple and does not take much time even for a novice hostess.
Ingredients:
- Potatoes - 4 pcs.
- Bulb onions - 1 pc.
- Salt to taste
- Sunflower oil - for frying
- Breadcrumbs to taste
Cooking Lean Potato Cutlets:
- Peel the potatoes, cut into pieces and boil in salted water until tender. Drain the water completely, and put the potatoes in a bowl, mash in mashed potatoes and cool.
- Peel, wash and chop the onions into small cubes. Heat sunflower oil in a skillet and fry until transparent.
- Send the onion frying to the potato pounded and mix into a homogeneous minced meat. In order for the potato dough to keep its shape well, it must be steep and plastic. Add a few tablespoons of flour to too soft dough.
- Form small round or oval cutlets from the potato mass, and roll in breadcrumbs.
- In a preheated skillet in sunflower oil, fry the blanks for 3 minutes on each side until golden brown.
Peeled baked potatoes
A simple recipe for baking potatoes in a peel with wedges in an oven with garlic and vegetable oil. In summer, cook potatoes from young fruits directly with the peel, and the rest of the year only without the peel.
Ingredients:
- Young potatoes - 3-4 pcs.
- Unrefined vegetable oil - 2 tablespoons
- Spices (peppers and herbs) - 1 tablespoon
- Salt - a pinch
- Garlic to taste
Cooking Lean Peeled Baked Potatoes:
- Wash the peeled potatoes, dry and cut into large wedges.
- Drizzle it with vegetable oil, salt, sprinkle and stir until it is completely covered with the spice oil.
- Place the potatoes in one layer on a baking sheet.
- Send it to bake in a preheated oven up to 200 ° C for 30 minutes.
Stewed potatoes
A terrific dish for vegetarians or fasting people - lean, meatless stew with chili and aromatic thyme. The treat is economical, but the potatoes turn out to be hearty and ideal for a vegetarian menu.
Ingredients:
- Potatoes - 1 kg
- Bulb onions - 2 pcs.
- Chili pepper to taste
- Thyme - 1 sprig
- Vegetable oil - for frying
- Fresh dill - a few twigs
- Turmeric - 1/2 tsp
- Salt, pepper - to taste
Cooking Lean Potato Stew:
- Peel the potatoes, wash them well to wash off the starch and cut them into cubes.
- Place the potato wedges in a saucepan, add water to completely cover the tubers and heat over low heat. Cover and bring to a boil. If foam forms, remove it.
- Add turmeric, thyme leaves, and ground pepper to the potatoes. Simmer the potatoes, covered, over low heat.
- Peel the onion, cut into small cubes and fry in a frying pan in vegetable oil until golden brown and send to the almost finished potatoes. Add salt and stir.
- Chop the dill finely and add to the pot at the end of cooking.
Video recipes for cooking lean potato dishes
Potato pancakes without eggs
