The right variety and cooking method can turn potatoes into something crisp, creamy, fluffy or firm. Use this collection to choose a suitable recipe for the oven, frying pan or saucepan.
Recipes
Large potatoes are soft and crispy baked in the oven and served with a cool quark of yoghurt, herbs, garlic and lemon. Stitch potatoes several times and bake directly on the grill grate; let the herb quark rest cold during the process.
Cook lentils, carrots, potatoes and leeks with marjoram in vegetable broth, after which sausage slices are only heated. Add vinegar only at the end, because acid can delay the softening of the lentils.
Rindergoulash is fryed vigorously and slowly softly with onions, tomato paste, stock, bay leaf, carrots, celery and potatoes. Add vegetables after cooking time and let the stew simmer only gently until the meat is tender without resistance.
Potatoes, leeks and onions are sautéed in butter, softly boiled in vegetable broth and partly puree with cream. Leave a part of the potatoes in place and add roasted onions on the plate to keep the soup structure.
Pre-cooked potatoes, mushrooms, peppers, corn and cucumbers are placed in raclette pans and baked under cheese. Drain the moist ingredients well and do not fill the pans too high to allow the cheese to brown.
Mountain cheese and Emmentaler are melted in hot white wine and bound with garlic and stirred starch. Stir in cheese at medium heat and do not boil, otherwise the fat can separate from the mass.
Thin pieces of meat, broccoli and pre-cooked potatoes are cooked at the table in hot beef broth and eaten with herbal and mustard dip. The broth must cook gently, raw meat needs separate plates and poultry must cook completely.
Pre-cooked potatoes, peppers, mushrooms and corn are distributed in prunes and baked under raclette cheese. Cut the vegetables into small and drain well so that the cheese browns instead of swimming in liquid.
Potato slices are still marinated warm with hot broth, vinegar, oil, mustard, onion and cucumber and served with sausages. Add broth gradually, because potato varieties absorb different amounts; the salad should be juicy, not soupy.
beef roulades are filled with mustard, bacon, cucumber and onion, fried and slowly softly stewed in the back. Tie the roulades tightly and brown all around; they are ready when a fork glides into the meat without resistance.
Sweet potato slices are cut out as ghosts, seasoned with starch, oil and paprika and baked crispy in the oven. Cut the slices equally thick and place on the sheet by far; attach olive eyes only after baking.
Red beetroot, potato, apple and onion are cooked softly in broth, finely puree and balanced with apple vinegar and savoury. Dosage vinegar and sauté only after pureeing, so that colour, acidity and creaminess remain controllable.
Sweet potato cubes are roasted with onion and cumin and then cooked softly with tomatoes, beans and corn. Do not cut the sweet potatoes too small and let the chilli thicken without a lid so that the pieces are preserved.
Potato slices and blanched Brussels sprouts are layered with a nutmeg-sahne cast and baked under Gouda. Cut potatoes thinly and cook Brussels sprouts so that both are soft at the same time before the cheese becomes too dark.
Hokkaido cubes are softly roasted, gnocchi is browned separately and both are combined with sage butter, garlic and parmesan. Roast pumpkin and gnocchi in proportion so that both colour and do not become soft in leaking liquid.
Brown lentils, carrots, potatoes and leeks cook with bay leaf in vegetable broth to form a strong stew. Match lentils and cooking time and add apple vinegar only at the end, so that the legumes become reliably soft.
Sauté leeks, onions and potatoes are sautéed in butter, softly cooked in vegetable broth and partly or completely puree with cream. Sauté leeks only brightly and do not cook the soup strongly after pureeing so that taste and colour remain clean.
Rinderhack is heavily browned, then boil onion, potatoes and finely cut Wirsing with cumin and little liquid in the same pan. Add the sauté only after the potatoes and cook the cream in the end only gently, so that cabbage and meat do not boil.
Young potatoes are cooked in the shell, marinated still warm with vinegar-mustard dressing and later mixed with egg, radishes and herbs. Warm potatoes take on the dressing better, while eggs and radishes are added only after cooling.
The lamb leg is seasoned with garlic, rosemary and lemon, slowly cooked with a stock and finished with rosemary potatoes. A meat thermometer and the rest time after the oven are more reliable than a rigid minute indication.
Potatoes and onion are cooked softly in broth, after which the bear's garlic is only briefly pureed with cream in the hot soup. Bear's garlic loses colour and freshness during long cooking, so it only belongs in the pot at the very end.
Young potatoes are cooked in the bowl, warmly marinated with apple vinegar and mustard and after cooling mixed with radishes, spring onions and chives. Warm potatoes take the vinaigrette; radishes and herbs only come in later and remain crisp.
Chicken oats and young potatoes are baked first with lemon, garlic and thyme, the asparagus is added later. Potatoes need a head start, while the asparagus should only be cooked until it has a light bite.
Prepare French fries after pack or fresh until crispy. Keep warm. Sweat onion in oil, tomato paste and curry powder briefly.
Finely rub the potatoes and onion. Strain the mixture in a cloth. Mix the potatoes with eggs, flour, salt and nutmeg. Add the potato starch from the liquid.