Versatile Potato Recipes for Every Day

Guide

Potato recipes for every day

Potatoes are uncomplicated, inexpensive and remarkably changeable. From the same tuber are produced crispy oven potatoes, golden brown pan-fried potatoes, creamy puree, warming soup or a fresh potato salad. The right potato variety, an even size and the right cooking method are decisive.

In this collection you will find potato recipes for fast everyday cuisine, cosy family dinners and guests. Use the recipe selection directly on this page or combine potatoes with ideas from the categories Vegetables, Meat and Fish.

Which potato variety suits which dish?

The cooking type influences whether potatoes keep their shape or become soft and loose when cooking. Potatoes remain firm and hold their shape and are suitable for potato salad, fried potatoes, gratins and boiled potatoes in their skins. Predominantly solid-cooking varieties are versatile all-rounders for oven potatoes, salt potatoes, roasts and casseroles. floury potatoes contain more starch and become particularly loose. They are the best choice for puree, dumplings, gnocchi and creamy potato soup.

If there is no variety on the packaging, the planned result helps: For neat slices and cubes a solid potato is needed, for a soft or bound consistency a floury one.

Prepare potatoes and cook evenly

Wash potatoes thoroughly, especially when the bowl is eaten. Whether peeling is necessary depends on recipe, variety and personal taste. Cut pieces as large as possible so that they can be cooked at the same time. Small cubes need significantly less time than whole tubers.

• For crispy results: Dry potatoes well after washing or pre-cooking.
• For even cooking times: Choose similar sizes and divide large tubers.
• For more aroma: Use salt, spices and herbs to match the cooking method.
• For a loose surface: leave to steam dry pre-cooked potatoes briefly.

How to cook peeled and skin-on potatoes

For salt potatoes, cut the peeled tubers into similarly large pieces, put on cold salt water and let them simmer only gently. Garnish with peel and thus retain a compact texture. Depending on the size, potatoes are usually cooked after about 15 to 25 minutes. testing with a small knife shows more than a rigid time indication: Slide a small knife in without strong resistance, the potatoes can be poured off.

After draining, leave to steam dry briefly without a lid. So neither the side dish nor the later puree waters. Remaining boiled potatoes in their skins are an ideal basis for fried potatoes and salad.

Oven potatoes outside crispy, soft inside

In the oven, potatoes need space, sufficient heat and a thin layer of oil. Cut wedges or cubes evenly, dry them thoroughly and distribute them in a layer on the sheet. If the pieces are too dense, steam will stifle and the surface will remain soft.

Peppers, rosemary, thyme, garlic or caraway give the potatoes a distinct flavour. Salt can be added directly before baking or immediately afterwards. Together with oven vegetables, a dip or salad, potato clefts become a complete Dinner.

Pan-fried potatoes made with cooked or raw potatoes

Frying potatoes are particularly reliable from boiled, fully cooled potatoes. They can be cut cleanly and form a stable crust in a large pan. Do not fry too many slices at the same time, move them at first little and add onions only later, so that they do not burn.

Raw frying potatoes need thin, even slices and more time. Cook them first in medium heat, if necessary briefly with lid, and then brown them open. Speck, herbs, mushrooms or egg make it a hearty pan dish.

How to make creamy mashed potatoes and potato soup

For loose mashed potatoes, floury potatoes are ideal. After cooking, leave to steam dry well, press hot or stomp hot and gently add warm milk and butter. A mixer releases too much starch and can make the puree sticky. Muscat, roasted garlic or herbs provide variety.

Potato soup may be rustically cut or finely pureed. Potatoes bind broth in a natural way; leeks, carrots, celery or legumes make the soup richer. Legumes.

Potato salad: with broth or creamy dressing

For a salad with broth, the still warm slices are mixed with hot, strongly seasoned broth so that they absorb taste. A dressing with mayonnaise or yoghurt only comes to completely cooled potatoes. Cucumber, radishes, apple, herbs, egg or mustard change the character without making the basic recipe complicated.

Plan a little rest and taste the salad again before serving. Potatoes pick up liquid and seasoning; therefore, some more broth, vinegar or salt may be needed later.

Cake, Gratin, Rösti and Potato fritters

For a gratin, potatoes are thin and evenly sliced so that they can be cooked completely in the sauce. Cheese, cream or a lighter milk mixture ensure a golden surface. In casseroles, boiled potatoes can be combined particularly well with vegetables, minced meat or leftovers. Cheeses.

Roasts and potato fritters live from a dry potato mixture. Press out grated potatoes carefully, season just before roasting and do not form too thick portions. Thus, the outside becomes crispy before the inside absorbs too much fat.

Vegetarian potato dishes that fill up

Potatoes are served with vegetables, egg, cheese, quark, lentils or beans quickly for a full meal. Good combinations include oven potatoes with herb quark, potato vegetables curry, tortilla, lentils potato stew or a casserole with seasonal vegetables. For more texture, roasted seeds, fresh herbs or a crisp salad help.

Who prepares components can build several meals from it: today boiled potatoes in their skins with dip, tomorrow fried potatoes with vegetables and on the third day a soup from the remains.

Potatoes as a side dish to meat and fish

The method of preparation should fit the main dish. Purée sauce is well-absorbed with strong stews, baked meat is suitable for baked potatoes or a gratin. Pellkartoffeln, salt potatoes or a fresh salad often have a lighter effect on fish. Season the potatoes in such a way that they complement the main dish: rosemary and garlic for roasted aromas, dill and lemon to fish, nutmeg and butter for creamy side dishes.

Common errors in potato recipes

• Wrong cooking type: Fixed-cooking potatoes often remain compact in the puree, flour-cooking disintegrates more easily in the salad.
• Inequal pieces: Small cubes become soft, while large cubes still have a hard core.
• Too full pan: Moisture cannot escape and prevents a crisp crust.
• Too strong cooking: Heavy splashing water causes potatoes to crumble outside before they are cooked inside.
• Too early to mix: Strong pureeing makes puree tough and sticky due to released starch.

Store boiled potatoes and use leftovers

Do not let boiled potatoes stand at room temperature for long periods. Cool them quickly, keep them covered in the fridge and heat only the required amount thoroughly. Cold potatoes from the previous day are even particularly practical for frying potatoes. More leftover kitchens can be used as tortilla, farmer's breakfast, soup, fritters or filling for a casserole.

Store potatoes correctly and judge green areas

Raw potatoes remain in a cool, dark and dry place for the longest time. Light promotes green areas, heat the germination. Federal Institute for Risk Assessment recommended to remove green areas and germinations generously. Old, dried, green or strongly germinate potatoes should be sorted out. Do not eat bitter tasting potato dishes and do not use the cooking water.

With the appropriate variety, a controlled cooking time and a good using leftovers, the storage nodules always turn into a different dish – from fast and crispy to slow and creamy.