New potatoes with herbs


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First I washed the potatoes well and then I cleaned them. In a large pan, heat the oil and butter. Then I put the potatoes and crushed garlic, covered with a lid and left for about 30 minutes, turning them from time to time. After 30 minutes add the thyme, rosemary, bay leaves, pepper, salt to taste and left on the fire until well done. I sprinkled the dill, I mixed it and I let the tastes blend for another 5 minutes.

They can be eaten hot but also cold, simple or as a side dish with chicken, etc.


Collection of delicious recipes with new potatoes!

8 best recipes - a great way to create in the kitchen!

1. New potatoes with dill

INGREDIENT:

-salt and black pepper - to taste.

METHOD OF PREPARATION:

1. Peel the potatoes and cut the larger ones into several pieces. Add water, salt and boil for 25 minutes, after boiling.

2. Drain the potatoes, then add butter and chopped dill. Sprinkle the new dill potatoes with ground black pepper and serve.

2. New potatoes with Italian herbs

INGREDIENT:

-1½ teaspoon of Italian herbs

-2 tablespoons olive oil.

METHOD OF PREPARATION:

1. Peel the potatoes. If they are large, cut them into several pieces.

2. Sprinkle with Italian salt and herbs, add oil, mix well and transfer the vegetables to the baking tin.

3. Bake the potatoes for 35-40 minutes at a temperature of 220 ° C.

3. New potatoes with onions

INGREDIENT:

-salt and black pepper - to taste.

METHOD OF PREPARATION:

1. Use small potatoes. You wash them very well.

2. Boil the potatoes for 8 minutes, after they boil, then drain them.

3. Heat the pan with butter and oil. Add the potatoes and fry until golden.

4. Separately, fry the garlic cut into small pieces and the onion cut in half into rounds. Add the vegetables to the pan with the potatoes, 5 minutes before they are ready.

5. Sprinkle the potatoes with chopped greens.

4.New potatoes with garlic and herbs provence

INGREDIENT:

-3 tablespoons olive oil

-salt and black pepper - to taste

-Provence herbs - to taste.

METHOD OF PREPARATION:

1. Wash the potatoes well, optionally, peel them. Cut the larger potatoes in half.

2.Add the chopped garlic, salt, black pepper, herbs provence and olive oil. Mix well and leave the potatoes for 20 minutes.

3. Bake the potatoes for 40 minutes at a temperature of 200 ° C, without covering the form with foil.

5. New potatoes with paprika and cheese

INGREDIENT:

-1/2 teaspoon black pepper mixture

METHOD OF PREPARATION:

1. Peel the potatoes and cut them into large pieces. Leave them in cold water for 10 minutes.

2. Drain the water. Add salt, paprika, black pepper, garlic given through the press and oil. Stir and leave for 10 minutes.

3. Line the tray with baking paper, transfer the potatoes and sprinkle with grated cheese.

4. Bake the potatoes for 30 minutes at a temperature of 200 ° C. Before serving, sprinkle with greens and cheese.

6. New potatoes with cream

INGREDIENT:

-3 teaspoons fermented cream 33%

-salt and black pepper - to taste.

METHOD OF PREPARATION:

1. Peel the potatoes, pour cold water and leave for 10 minutes.

2. Mix the cream with the flour, garlic given through the press, salt and black pepper.

3. Grease the pan with oil, place the potatoes, pour the sauce and sprinkle with grated cheese.

4. Bake the potatoes for 35 minutes at a temperature of 180 ° C.

7. New french fries

ingredientsTE:

-salt and black pepper - to taste.

METHOD OF PREPARATION:

1. Wash the potatoes very well (you can prepare them with the skin) and cut them into rounds or straws.

2. Heat the pan with oil and fry the potatoes until golden brown.

3. With 5 minutes before it is ready, season the potatoes with salt and pepper to taste.

4.At the end, add the greens (basil, marjoram, oregano or dill) for flavor.

8. New potatoes with mushrooms

INGREDIENT:

-250 gr of mushroom mushrooms

-3 tablespoons fermented cream 33%

-Provence herbs - to taste.

METHOD OF PREPARATION:

1. Peel the potatoes, add water, salt and boil until ready.

2.Wash the mushrooms. Cut them into quarters and fry them in the pan with oil. When the liquid has evaporated, add the halved onion, provence herbs, black pepper and a pinch of salt.

3.When the onion becomes soft, add the cream, mix and sauté the vegetables a little.

4.Mix the flour with water, add the composition to the pan, mix and simmer for 3 minutes.

5. Add the cheese given through the small grater and mix everything very well.

6. Drain the potatoes, add the mushroom sauce, simmer for 2 minutes and serve.

You already know how to tastefully prepare new potatoes for family and guests. But what are they used for? There are a multitude of options: spring salads, sauces, spicy appetizers - choose one or all of them together, and you will certainly not fail.


Potatoes with Aromatic Herbs and Baked Garlic

The recipe is extremely simple and delicious to match. Baked potatoes can be served as such, on fasting days, or as a garnish for meat and other dishes.

Ingredients

• 1 kg of potatoes
• 4-5 cloves of garlic
• 7-8 tablespoons of olive oil (or other vegetable oil)
• 1 tablespoon of apple cider vinegar
• 1 teaspoon of mustard with honey
• chopped green parsley
• rosemary
• oregano
• ginger
• salt pepper

Preparation

Peel a squash, grate it and put it in a baking tray (whole if small, or cut into slices), mix well with salt, pepper and olive oil. Garlic cloves are not peeled, but added over the potatoes. Put the tray in the oven for 20 minutes on high heat, then remove and peel the garlic. It will be used to prepare a dressing. Put the garlic cloves in a blender with 3-4 tablespoons of oil, chopped parsley, vinegar and mustard.

Pour this mixture over the potatoes, mix well and put back in the oven until golden brown. Sprinkle rosemary, oregano, ginger, or other favorite herbs.

Sliced ​​apples or lemons can also be added to the recipe. Fasting is served with beetroot and horseradish salad, pickles or grated Parmesan cheese if you are not fasting.

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.


Potato mousse with cheese. The ingredient that makes it absolutely delicious!

Potato mousse with cheese. An excellent recipe, easy to prepare. Here is the recipe!

Potato mousse with cheese. Ingredients (9 servings):

800 g minced meat mixture
100 ml of tomato juice
400 g br & acircnză telemea
100 g butter
200

Potato mousse with cheese. Method of preparation:

Finely chop the onions and fry in 4 tablespoons of oil. Add the minced meat, salt and pepper to taste and pour the tomato juice. Leave on low heat, stirring often, until the meat penetrates and decreases.

Read also: French fries - the combination that destroys your health! Doctors' warning

Peel a squash, grate it and boil it. Remove from the water, strain and rub with butter and milk.

Potato mousse with cheese. At the end, add the grated cheese. Mount the moussaka. Grease a large tray with butter. Cover one-third of the amount of meat and cover with one-third of the amount of puree.

Read also: Wonder salad that eliminates toxins. It's not really easy to move!

Repeat the operation twice more, keeping the proportions. On top will be a layer of puree, on which a little grated cheese is sprinkled. Bake for 20 minutes over medium heat.

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Method of preparation

There are all kinds of spice combinations that can give a special flavor even to a seemingly banal dish. Obviously, when it is suitable, it is preferable to be freshly picked and full of life plants, from the personal property planter :).
Potatoes, for example, get along well with coriander, bay leaf, oregano, paprika, thyme, rosemary.


Peel the potatoes, wash them, cut them in half and cook them for about 10-15 minutes, until a fork is inserted almost easily (they do not have to be completely done). Drain them in a colander and let them cool a bit.

Separately, in a bowl, mix the oil with the cream, yogurt, spices and finely chopped garlic (photo 2). Carefully heat the potatoes in the sauce and leave them for 10 minutes (photo 3). Just good enough to turn on the oven and set it at 200 degrees.

Wallpaper the form with baking paper and put the potatoes (photo 4) to brown for 35-45 minutes. Good appetite!


Pan-fried potato pies

We start with the potato filling that needs to cool down before assembling the potato pies. We clean the potatoes, we wash them, we chop them in bigger cubes and we boil more water in them. Add a teaspoon of salt.

When they are almost cooked, we harden, in oil, a finely chopped onion. We add a little pepper and temper it just so that it penetrates easily and becomes translucent.

Drain the boiled potatoes and pass them together with the onion and the hardened oil. Let the mashed potatoes cool. For the potato pie dough, sift the flour into a bowl and gradually pour 650 ml of the potato soup, slightly warm.

Extinguish the baking soda in the vinegar and add the icing while mixing the flour with the potato soup. Knead a slightly soft and very slightly sticky dough, which we leave to rest, covered with a glass bowl, for 15-20 minutes.

Then, we divide the dough into 12 approximately equal pieces, as well as the mashed potatoes. We shape the pieces of dough and the pieces of puree & icircn spherical shapes. We keep the dough balls covered until it is time to use them. Grease the table with a little oil and roll out each sphere of dough, turning a circular sheet. Put the puree sphere in the middle of the dough sheet and gather the edges of the dough over it, joining them well, so that the whole puree is covered.

Then, flatten the formed spheres, being very careful not to let the puree come out of the dough. We flatten them with the oiled grease, or with the rolling pin, also greased. We give them the shape and size of the pan & icircn we bake them.

Put the pan with non-stick coating on medium heat. Bake the potato pies on medium heat over medium heat until they are nicely browned on both sides.

There is no need to grease the pan with oil, as we grease the table with oil as we shape the pies. The pies will be greased on the first side, and when we turn them on the second side, we grease the dough on top, very lightly with oil, using a brush.

We resort to this process only if we want a little gloss and color on the pies, otherwise we can bake them without a bit of oil. They will not stick to the pan, as it is non-stick, with diamond particles, which ensures efficient and uniform distribution of heat over the entire surface of the pan.

We serve the delicious pies with potatoes, slightly warm, with sm & acircnt & acircnă, with br & acircnză, or as everyone prefers.


Crispy potatoes with mushrooms and herbs

When it comes to preparing rolled vegetables, baked potatoes are the perfect option. They can be prepared in various ways and it never happens that they do not turn out good. Today, floricacuisine chose a simple recipe with mushrooms and herbs. And here's how to prepare them.

Necessary ingredients:

  • 8 large potatoes
  • 400 g mushrooms mushrooms
  • 4 cloves of garlic with peel
  • 1 sprig of fresh rosemary
  • 2 sprigs of fresh thyme
  • salt, freshly ground black pepper (to taste)
  • 1-2 tablespoons olive oil
  • 2-3 cubes of butter

To start we put a bowl of water to boil.

We wash the potatoes, since we will bake them with the skin. Then, latitudinally, cut them into strips of about 1 cm. Once the water in the bowl has started to boil, add the potatoes and cook for a maximum of 5 minutes. Then drain the water.

While the potatoes are boiling, cut the mushrooms in half. We crush the garlic cloves with the side of the knife.

Put butter, olive oil, garlic, herbs, potatoes and mushrooms in a baking tray. Season everything with salt and freshly ground black pepper to taste. Then we mix everything carefully.

Put the tray in the oven for about 25-30 minutes or until the potatoes turn a golden-brown color.
* Preliminarily boiled and then baked potatoes acquire a crispy crust during baking, and remain soft inside.

Baked potatoes with mushrooms and herbs are ready and served sprinkled with chopped dill.


Baked potatoes with garlic and herbs

1 kg of potatoes, 4 cloves of garlic, 1 tablespoon of oil, 1 tablespoon of butter, 1 tablespoon of oregano, 1 tablespoon of basil, a few fresh green, red basil leaves, arugula leaves, salt and pepper.

Method of preparation:

Peel a squash, grate it and boil it in a saucepan with water, a tablespoon of oil and a pinch of salt. Boil for about 7-10 minutes, drain the water and arrange in a heat-resistant dish. Season with a tablespoon of oregano, basil, a tablespoon of butter, crushed garlic, salt and pepper. Mix all ingredients well. Bake in the oven for 25-30 minutes.

Meanwhile, prepare a mixture of green, red basil leaves and arugula.

Season with salt and pepper, sprinkle with olive oil and balsamic vinegar.


LOTTERY of POTATOES & # 8211 classic recipe

You have asked and answered this question dozens, hundreds or thousands of times. As simple as it sounds, it's sometimes hard to find the answer. You put it when you lack inspiration, and when you lack the time to cook or the ingredients from which to bury something. Even the tone with which you put it can betray a state hidden behind the six words: "And what do we eat today ?!"

Probably, by opening this topic, you expect us to give you a brilliant idea. Let's offer you a complex and complicated recipe, derived from molecular gastronomy. Or the fusion style one. Or maybe an exotic one. Or at least Mediterranean. Well, no! We want you to return, with us, to the simplest and seemingly (only seemingly!) Banal preparation: eating potatoes. No meat. Simple. And yet what will make it special, different from everything you've eaten so far? The aroma that will enrich the taste of the potato. And in this regard, you have a choice between Vegeta Natur Universal food additive and Vegeta Natur Spices for herbs with herbs. Both are produced without the addition of preservatives and sodium monoglutamate, without gluten, added flavors and artificial colors. It's just vegetables and spices that make a dish as simple as possible, a truly fabulous one. So, we cook two portions together, right ?!

You need: eight red potatoes (will not crumble during cooking), two red onions, a green bell pepper and a kapia pepper, a large carrot, 4-5 well-ripened tomatoes, 3-4 cloves of garlic.

Method of preparation: Cut the onion and julienne peppers, and put the carrot on a fine grater. Put the three ingredients in a pan in which 3-4 tablespoons of oil are poured. Leave to harden over low heat, under the lid, until well softened.
Peel a squash, grate it and cut it into quarters. Pour enough hot water to cover them, add Vegeta Natur and bring to a simmer under a lid.
When the potatoes are almost cooked, add the scalded, peeled and finely chopped tomatoes and let them simmer for another ten minutes (you can also use tomato juice or tomato paste).
At the end, add the crushed garlic and turn off the heat immediately. If you used Vegeta Natur universal addition, you can season with green parsley or chopped dill, as desired. If you have used Vegeta Natur Condiments for potato with herbs, you no longer need to add greens because it contains the perfect combination of herbs that enhance the taste of the potato.

Find similar recipes, to which you can add spice mixes from Vegeta, in the books:


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