How to cook young potatoes in the oven and on the stove: 10 delicious dishes

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Bake with cheese or meat, drizzle with creamy garlic sauce, simmer in wine and fry in honey glaze.

1. Crispy young potatoes in the oven

Ingredients

• 700 g of young potatoes;
• 2 tablespoons olive oil
• 1 teaspoon paprika;
• salt to taste;
• ground black pepper - to taste.

Preparation

Rinse the potatoes well. Put it in a saucepan, cover with water and bring to a boil over medium heat. Cook for another 10 minutes and drain in a colander to drain the liquid.

Place the potatoes on a baking sheet and crush each tuber lightly with a crush. Drizzle with oil and sprinkle with salt and spices. Place in an oven preheated to 200 ° C for 20 minutes. Finished potatoes should be covered with a golden, crispy crust.

How to cook potatoes: 12 delicious dishes from Jamie Oliver →

2. Young potatoes glazed with soy sauce, honey and garlic

Ingredients

• 450 g of small young potatoes;
• 2-3 tablespoons of vegetable oil;
• 3 tablespoons of soy sauce
• 3 tablespoons of honey;
• 1 clove of garlic;
• 1 tablespoon sesame seeds.

Preparation

Rinse the tubers thoroughly and dry in a colander. Heat oil in a wide skillet over medium heat and arrange potatoes in one layer. Sauté vegetables, covered, for 20 minutes. Shake the skillet every 5 minutes to cook the potatoes evenly. From the inside, it should become soft.

Combine the soy sauce, honey, and minced garlic and pour over the potatoes. Cook for 4-5 minutes, stirring constantly, until the sauce thickens and the finished potatoes have a shiny crust. Remove skillet from heat, sprinkle sesame seeds on potatoes and stir well.

How to bake potatoes: 13 best recipes →

3. Egg casserole with young potatoes and bacon

Ingredients

• 650 g of young potatoes;
• 1 teaspoon olive oil
• 2 small onions;
• 200 g smoked bacon;
• 4 eggs;
• 300 ml of milk;
• 170 ml heavy cream;
• salt to taste;
• ground black pepper - to taste;
• 100 g cheddar cheese;
• a few twigs of arugula.

Preparation

Rinse the potatoes and scrape off the skin with the hard side of the sponge. Place in a saucepan, cover with cold water and cook for 10-12 minutes after boiling water.

Heat oil in a skillet and sauté finely chopped onion and chopped bacon. In a separate bowl, beat eggs, milk, cream, salt and pepper until smooth.

Cut the potatoes into thin slices and arrange them in layers in a baking dish. Spread the onion and bacon on top. Drizzle with the creamy mixture and sprinkle with grated cheese. Bake at 180 ° C for 25-30 minutes. Garnish with a whole rocket before serving.

How to make delicious mashed potatoes: rules, secrets, unusual ingredients →

4. Young potatoes stewed in wine

Ingredients

• 1 kg of young potatoes;
• 1 clove of garlic;
• 2 dried bay leaves
• 200 ml of dry white wine;
• 50 g butter;
• salt to taste.

Preparation

Place the washed potatoes, crushed garlic, and bay leaves in a saucepan. Pour in wine, add oil and cover the saucepan. Simmer the potatoes over medium heat for an hour until the wine evaporates.

Reduce heat and cook until golden brown. Shake and turn the potatoes periodically to cook evenly. Sprinkle with salt before serving.

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5. Boiled young potatoes in a creamy garlic sauce

Ingredients

• 900 g of young potatoes;
• salt to taste;
• 1 tablespoon olive oil
• 1 small onion;
• 1-2 cloves of garlic;
• 180 ml heavy cream;
• ½ bunch of dill.

Preparation

Rinse the potatoes and scrape off the skin lightly with the hard side of a sponge. Cut large tubers in half or into quarters.

Place the potatoes in a saucepan, cover with cold water and add about ½ tablespoon of salt. Bring the water to a boil and cook the tubers for another 15–20 minutes. Finished potatoes should be easily pierced with a fork.

Throw it in a colander to drain excess liquid.

Place a skillet over medium heat and heat the oil. Sauté the finely chopped onion until golden brown. Add the minced garlic and cook for another minute, stirring the vegetables constantly. Pour in the cream and salt to taste.

Bring the sauce to a boil, reduce heat, and cook for a couple more minutes, stirring occasionally. Add chopped dill, stir and remove from heat. Pour the sauce over the boiled potatoes and mix well.

How and how much to cook potatoes →

6. Young potatoes baked with chicken, lemon and olives

Ingredients

• 1 lemon;
• 4 chicken legs;
• 1 kg of young potatoes;
• 4 sprigs of fresh rosemary;
• 1 bunch fresh thyme
• 2 fresh bay leaves
• 1-2 tablespoons of olive oil;
• salt to taste;
• ground black pepper - to taste;
• 100 g stuffed olives.

Preparation

Cut the lemon into quarters lengthwise. Place lemon wedges, chicken legs, washed potatoes, rosemary, thyme and bay leaves on a baking sheet. Drizzle with oil, season with spices and stir. Place the baking sheet in an oven preheated to 180 ° C for 45 minutes.

Then pour the baked lemon juice over these ingredients. Use a crush or glass to crush the potatoes to absorb the citrus flavor and aroma better.

Place the olives on a baking sheet, stir and bake for about 15 minutes. The chicken should be completely fried, and the potatoes should be golden brown.

How to cook potatoes with meat: 7 recipes, including from Jamie Oliver →

7. Young Hasselbek potatoes with dill

Ingredients

• 1 kg of young potatoes;
• 2 tablespoons of vegetable oil;
• salt to taste;
• ground black pepper - to taste;
• ¼ a bunch of dill;
• 2 tablespoons of bread crumbs.

Preparation

Wash the potatoes well and make deep vertical cuts in them about 3 mm apart. Place the potatoes on a baking sheet, top with oil, season with salt and pepper and stir. You can use other spices to suit your taste.

Bake the potatoes cut-side up at 220 ° C for about 20 minutes. Combine the chopped dill and crackers, sprinkle the mixture over the vegetables and cook for another 15 minutes.

Original garnish: Hasselbeck potatoes →

8. Baked young potatoes stuffed with ricotta

Ingredients

• 700 g of young potatoes;
• 1 teaspoon + 1 tablespoon olive oil
• salt to taste;
• ground black pepper - to taste;
• 120 g ricotta;
• 2 tablespoons of grated hard cheese;
• ½ lemon.

Preparation

Cover the baking sheet with a large piece of foil. Place washed potatoes in the middle, pour 1 teaspoon of oil and season with salt and pepper. Join the ends of the foil together to form a baking bag. Place the baking sheet in an oven preheated to 230 ° C for 35-40 minutes.

Combine ricotta, hard cheese, finely grated lemon zest, salt and pepper. When the baked potatoes have cooled slightly, make a cross cut at the top of each tuber and open slightly.

Put about 1 teaspoon of cheese mass into the potatoes. Transfer the stuffed potatoes to a serving platter, drizzle with the remaining oil and sprinkle with pepper.

How to quickly and easily bake potatoes in the microwave →

9. Young potatoes baked with cheese

Ingredients

• 1 kg of young potatoes;
• salt to taste;
• 60 ml olive oil;
• ground black pepper - to taste;
• 80 g parmesan or other hard cheese;
• a few sprigs of parsley.

Preparation

Rinse the potatoes well, place in a saucepan and cover with cold water. Add about 2 teaspoons of salt and bring the water to a boil. Reduce heat and simmer for about 20 minutes.

Place the potatoes on a baking sheet and let cool for 10-15 minutes. Then gently crush each potato with a crush or the bottom of a glass.

Pour half the oil over the vegetables and season with salt and pepper. Bake for 12-15 minutes at 230 ° C. Then turn the potatoes over with a spatula, drizzle with the remaining oil, sprinkle with seasonings and leave in the oven for another 15 minutes, until the dish is crispy and golden brown.

Sprinkle with grated cheese and cook for a few more minutes until melted. Garnish the potatoes with finely chopped parsley before serving.

Baked potatoes with rosemary →

10. Warm salad with young potatoes, bacon and mustard dressing

Ingredients

• 900 g of young potatoes;
• salt to taste;
• 6 slices of bacon;
• 1 red onion;
• 60 ml apple cider vinegar;
• 2 tablespoons of water;
• 1 tablespoon olive oil
• 1 tablespoon of granular mustard;
• ½ teaspoon sugar;
• ground black pepper - to taste;
• a few feathers of green onions.

Preparation

Rinse the potatoes and scrape off the skin with the hard side of a sponge. Cut small tubers in half and large tubers into quarters.

Put vegetables in a saucepan, cover with water and salt. Bring to a boil and cook for another 15-20 minutes. The potato should be easily pierced with a knife or fork. Transfer it to a colander to drain excess liquid.

Saute the bacon in a skillet over medium heat for about 8 minutes. When crisp, transfer the bacon to a paper towel lined plate.

Lightly fry the finely chopped onion in the fat in the pan. Add vinegar, water, oil, mustard and sugar. Stir, bring mixture to a boil, remove from heat and season with salt and pepper.

Place the slightly cooled potatoes, bacon, and chopped onion into a salad bowl. Drizzle with mustard dressing and stir.

New potato salad with mustard sauce →