Versatile Potato Recipes for Every Day

Guide

Potato recipes for every day

Potatoes are uncomplicated, inexpensive and remarkably versatile. The same humble tuber can become crisp roast potatoes, golden pan-fried potatoes, creamy mash, warming soup or a fresh potato salad. It is the right potato variety, an even size and the right cooking method that are crucial.

In this collection you will find potato recipes for fast everyday cooking, 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 type of potato goes with which dish?

The cooking method determines whether potatoes retain their shape or become soft and loose during cooking. waxy potatoes remain firm and hold their shape and are suitable for potato salad, pan-fried potatoes, gratins and peeled potatoes. all-purpose varieties are versatile all-rounders for baked potatoes, boiled potatoes, rösti and casseroles. floury potatoes contain more starch and become particularly loose. They are the best choice for mashed potatoes, dumplings, gnocchi and creamy potato soup.

If no variety is printed on the packaging, the planned result helps: For neat slices and cubes, a firm potato is needed, and for a soft or thickened consistency, a floury potato.

Prepare potatoes and cook evenly

Wash potatoes thoroughly, especially if the peel is eaten with them. Whether peeling is necessary depends on the recipe, variety and personal taste. Cut pieces as large as possible so that they are cooked at the same time. Small cubes take considerably less time than whole tubers.

• For crispy results: Dry potatoes well after washing or pre-cooking.
• For even cooking times: Choose similar sizes and cut large tubers.
• For more aroma: Use salt, spices and herbs to match the cooking method.
• For a loose surface: Let the precooked potatoes evaporate.

How to cook peeled and skin-on potatoes

For boiled potatoes, cut the peeled tubers into similar sized pieces, place them in cold salted water and simmer only gently. potatoes boiled in their skins cook 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 specification: If a small knife slides in without strong resistance, the potatoes can be drained.

After draining, leave to steam dry briefly without a lid. Thus neither the garnish nor the later purée is diluted. Remaining potatoes are an ideal basis for pan-fried potatoes and salad.

Baked potatoes crispy outside, soft inside

Potatoes need space in the oven, enough heat and a thin layer of oil. Cut wedges or cubes evenly, dry them thoroughly and spread them in one layer on the baking tray. If the pieces are too dense, steam accumulates and the surface remains soft. turning the potatoes once ensures even browning.

Peppers, rosemary, thyme, garlic or cumin 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 wedges are used to complete Dinner.

Pan-fried potatoes made with cooked or raw potatoes

Pan-fried potatoes are especially reliable when made with cooked potatoes that have cooled completely. They can be cut clean and form a stable crust in a large pan. Do not fry too many slices at the same time, move them a little at first and add onions later to prevent them from burning.

Raw pan-fried potatoes need thin, even slices and more time. Cook them over medium heat, cover briefly if necessary, and then brown them open. Bacon, herbs, mushrooms or egg make a hearty pan dish.

How to make creamy mashed potatoes and potato soup

floury potatoes are ideal for loose mashed potatoes. Steam well after cooking, press or mash hot and carefully incorporate warm milk and butter. A blender releases too much starch and can make the mashed potatoes sticky. Nutmeg, roasted garlic or herbs provide variety.

Potato soup may be rustic in pieces or finely mashed. Potatoes bind broth naturally; leeks, carrots, celery or legumes make the soup more substantial. For further combinations, see Legumes.

Potato salad: with broth or creamy dressing

For a salad with broth, the still warm slices are mixed with hot, strongly flavoured broth to absorb flavour. A dressing with mayonnaise or yoghurt comes first to completely cooled potatoes. Cucumber, radishes, apple, herbs, egg or mustard change the character without complicating the basic recipe.

Allow some rest time and season the salad before serving. Potatoes absorb liquid and seasoning, so a little broth, vinegar or salt may be needed later.

Casserole, gratin, rösti and potato pancakes

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

Rösti and potato pancakes depend on a fairly dry potato mixture. Press grated potatoes carefully, season just before frying and do not form too thick portions. This makes the outside crispy before the inside absorbs too much fat.

Vegetarian potato dishes that fill you up

Potatoes quickly become a complete meal with vegetables, egg, cheese, curd cheese, lentils or beans. Good combinations are baked potatoes with herb curd, potato-vegetable curry, tortilla, lentil-potato stew or a casserole with seasonal vegetables. Roasted seeds, fresh herbs or a crisp salad add more texture.

Those who prepare components can make several meals out of them: today, potatoes with dip, tomorrow, pan-fried potatoes with vegetables and on the third day, a soup made from leftovers.

Potatoes as a side dish with meat and fish

The way of preparation should go with the main course. Mashed potato absorbs the sauce from rich braised dishes particularly well, baked potatoes or gratin go well with roasted meat. Fish is often served with peeled boiled potatoes, potatoes cooked in their skins or a fresh salad. Spice the potatoes so that they complement the main course: rosemary and garlic for roasted flavours, dill and lemon for fish, nutmeg and butter for creamy side dishes.

Common mistakes in potato recipes

• Wrong type of cooking: waxy potatoes often remain compact in the puree, floury potatoes disintegrate more easily in the salad.
• Dissimilar pieces: Small cubes become soft, while large ones still have a hard core.
• overcrowded pan: Humidity cannot escape and prevents a crispy crust.
• Cooking too much: Violently bubbling water causes potatoes to crumble on the outside before they are cooked inside.
• Mixing too early: Mash well to make the puree tough and sticky by releasing starch.

Store boiled potatoes and use leftovers

Do not leave boiled potatoes at room temperature for long. Cool them quickly, keep them covered in the refrigerator and heat only the required quantity thoroughly. Cold potatoes from the day before are even particularly practical for pan-fried potatoes. Other useful ways to use leftovers include a tortilla, farmer's breakfast, soup, buffet or filling for a casserole.

Store potatoes correctly and assess green areas

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

With the right variety, a controlled cooking time and a good use of leftovers, the pantry staple is always a different dish - from fast and crispy to slow and creamy.