10 best ways to cook potatoes with meat in the oven and on the stove

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

Whichever meat you choose, you will love the result. We promise.

How to cook potatoes with meat in the oven

1. Potatoes with chicken in sour cream-cream sauce

Ingredients

• 700 g chicken fillet;
• 1 onion;
• 1-2 cloves of garlic;
• 300 g sour cream;
• 50 g cream;
• salt, pepper and other spices to taste;
• 1 kg of potatoes;
• 1 glass of water.

Preparation

Rinse the chicken fillet, dry and cut into medium pieces.

Cut the onion into half rings: choose the thickness based on your own preferences. Chop the garlic finely.

For the sauce, combine sour cream, cream, salt, pepper, garlic, and your favorite spices.

Mix well to get a homogeneous mass.

Peel the potatoes and cut into wedges.

Pour a glass of water onto a baking sheet.

Put a layer of potatoes, onions, salt.

Place the meat in the next layer.

Pour the sauce generously.

Place the dish in the oven at 200 ° C for 50 minutes.

Garnish with fresh herbs when serving.

2. Potato casserole with minced meat

Ingredients

• 4 large potatoes;
• salt, pepper - to taste;
• ½ onion;
• 1 clove of garlic;
• 300 g minced meat;
• 1 tablespoon vegetable oil;
• 1 sweet pepper;
• 1 bunch of greens;
• 2 chicken eggs.

Preparation

Wash the potatoes, peel, grate on a medium grater, salt. Finely chop the onion and garlic. Salt and pepper the minced meat, combine with onions and garlic, mix.

Grease a baking sheet or dish with vegetable oil, lay out the potatoes, and then the minced meat. Top with chopped bell peppers and herbs. Beat the eggs a little and distribute them evenly throughout the mass. Sprinkle with grated cheese on top.

Place the mold in an oven preheated to 200 ° C for 20 minutes. Serve the casserole hot with fresh vegetables.

3. Potatoes with meat, baked in the sleeve

Ingredients

• 500 g of veal;
• 4 large potatoes;
• 1 onion;
• 1 large carrot;
• 200 g of champignons or other mushrooms;
• 4-5 cloves of garlic;
• salt, pepper and other spices to taste;
• 70 g butter.

Preparation

Rinse the veal and cut into medium pieces. Wash the potatoes, peel and chop coarsely. Cut the onion into slices, carrots into slices. Cut the mushrooms in half. Put the potatoes and meat in a deep bowl, add onions, carrots and mushrooms, chopped garlic, salt, pepper and other spices, pieces of butter and a little water. Mix everything thoroughly and place in a roasting sleeve, and then on a baking sheet. Secure the ends of the sleeves well.

Send the baking sheet to an oven preheated to 180 ° C for 1 hour 10 minutes. If you want the meat to be crusty, bake it at 220 ° C for the last 15 minutes.

4. Jamie Oliver's Baked Chicken Potatoes

Ingredients

• 1 kg of young potatoes;
• salt, pepper - to taste;
• 4 chicken thighs;
• 1 bunch of basil
• 3 tablespoons olive oil
• 1 teaspoon wine vinegar
• 300 g cherry tomatoes;
• lettuce leaves;
• ½ lemon.

Preparation

Wash the young potatoes, place in a saucepan, cover with water and cook in salted water for 20 minutes. Preheat a frying pan and put the chicken skin side down on it. This will remove excess fat from the meat and you will not need to add oil for frying. Season with salt and pepper. Fry the chicken for 10 minutes, stirring occasionally.

Break the finished potatoes or simply crush them with a wide knife. Then prepare the dressing. Whisk most of the basil in a blender until smooth, add olive oil, vinegar, pepper and whisk again. This makes a dressing that looks like a pesto sauce.

Add potatoes, tomatoes, dressing and fresh basil to the chicken. Stir and place in an oven preheated to 200 ° C for 35-40 minutes. Serve with lettuce, seasoned with ½ lemon juice.

5. Potato gratin with minced meat

Ingredients

• 1 onion;
• 1 clove of garlic;
• 1 kg of potatoes;
• 250 ml of cream with a fat content of at least 20%;
• 150 ml of milk;
• ¼ teaspoon ground nutmeg;
• salt to taste;
• 1 tablespoon olive oil
• 400 g minced meat;
• 1 teaspoon tomato paste
• ground black pepper - to taste;
• 1 teaspoon of butter.

Preparation

Preheat oven to 180 ° C. Peel vegetables. Finely chop the onion and garlic, chop the potatoes into thin slices.

Combine the potatoes, cream, and milk in a large saucepan. Add nutmeg and salt to taste. Simmer over medium heat for 5-7 minutes, until the sauce thickens.

Heat olive oil in a skillet. Fry the minced meat on it for 5-6 minutes until golden brown. Add onion and garlic and cook for another 5 minutes. Stir the tomato paste into the minced meat, season with salt and pepper to taste, remove the pan from the heat.

Grease a baking dish with butter. Place half of the potatoes on the bottom, then spread out all the minced meat and cover with the remaining potatoes. Bake the gratin in a preheated oven for 40–45 minutes.

How to cook potatoes with meat on the stove

1. Spicy Chinese stew with pork and potatoes

Ingredients

• 5 tablespoons of soy sauce
• 1 tablespoon sugar
• 450 g pork;
• 1 onion;
• 1 carrot;
• 700 g potatoes;
• 40 g fresh ginger;
• 6 cloves of garlic;
• 1 chili pepper;
• 2 tablespoons of vegetable oil;
• 2 stars of anise;
• 2 cinnamon sticks;
• 1 teaspoon fennel seeds
• ½ teaspoon ground hot pepper;
• salt, ground black pepper - to taste;
• 2-3 green onion feathers.

Preparation

Combine 3 tablespoons of soy sauce and sugar and pour over the diced pork. Leave the meat for 20-30 minutes. Peel the vegetables. Cut onions and carrots into medium pieces, potatoes into large pieces.

Peel and chop the ginger and garlic. Chop chili peppers finely. In a large skillet, heat the oil well and brown the pork for 7-10 minutes. Transfer the meat to a bowl. In the same skillet, fry the ginger, garlic and chili for 1-2 minutes. Add anise, cinnamon and fennel and cook for 1 minute.

Add vegetables to the skillet and fry them for 5-7 minutes, then add the meat. Pour in the remaining soy sauce, add salt, hot and black pepper and 500 ml of water. Reduce heat, cover skillet with lid and cook stew for 40-50 minutes, stirring occasionally. Sprinkle the finished stew with chopped green onions and serve with boiled rice.

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2. Potato pancakes with chicken

Ingredients

• 1 onion;
• 1 bunch of greens;
• 250 g chicken fillet;
• salt, pepper - to taste;
• 50 g of hard cheese;
• vegetable oil - for frying;
• 4 potatoes;
• 2 chicken eggs;
• 2 tablespoons flour.

Preparation

Start by making the filling. Peel and chop the onion, finely chop the greens. Rinse the chicken fillet, dry, cut into small cubes, salt and pepper. Grate the cheese on a medium grater. In a little oil, fry the onion and chicken separately until tender.

Peel the potatoes and grate them on a medium grater. Salt. Leave for 3-5 minutes, then squeeze out the juice, add eggs, flour and stir. Put the potato dough in a preheated pan and spread over the entire surface, like a pancake. When the potatoes are golden brown, turn them over. Place the filling on the toasted side: chicken, onion, cheese and herbs.

After 3-4 minutes, turn half of the potato pancake over so the filling remains inside. Fry the potato pancakes until tender for another 5 minutes.

Serve hot with sour cream or cream sauce.

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3. Potatoes stewed with beef

Ingredients

• 1 onion;
• 1 carrot;
• vegetable oil - for frying;
• 600 g of beef;
• salt, pepper - to taste;
• 1 tablespoon tomato paste
• 1 kg of potatoes;
• 1 bay leaf;
• 1 teaspoon flour.

Preparation

Wash onions and carrots, peel and cut into small cubes. Heat vegetable oil in a skillet and cook vegetables over medium heat for 7-10 minutes.

Wash the beef, cut into small pieces and place in a deep saucepan with thick sides. Add onions and carrots there. Roast over medium heat until juiced. Then simmer under the lid for another 15 minutes, stirring occasionally. Pour in enough water to cover the meat, season with salt and simmer for another 40 minutes, covered.

Add tomato paste. You can also use a fresh tomato: peel it off and use a fork to turn the pulp into pulp. Simmer for another 5 minutes. Then add the peeled and chopped potatoes and add water so that it covers the contents of the pan. Place the bay leaf, cover the pot and simmer until the potatoes are tender.

After the potatoes are boiled, stir the dish and pour some broth into a bowl. Let cool, add 1 teaspoon flour, stir well with a fork and pour back into the pot. Stir, pepper and bring to a boil.

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4. Potatoes fried with meat and mushrooms

Ingredients

• 300 g pork;
• 800 g potatoes;
• 150 g fresh champignons;
• 2-3 tablespoons of vegetable oil;
• salt;
• pepper;
• 2 tablespoons of butter.

Preparation

Rinse the meat, cut into strips no thicker than 1 cm. Wash the potatoes, dry and cut into slices. Cut the mushrooms into pieces.

Heat oil in a frying pan, add meat and fry over high heat for 1, 5–2 minutes, stirring continuously. Add the mushrooms and cook for another 2 minutes. Then add the potatoes and, stirring quickly, cook for 5 minutes. Once the potatoes start to crust, reduce heat to medium and cook for another 10 minutes. After that salt and pepper, remove the pan from the heat, cover and let it stand for 5 minutes.

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5. Dymlyama

Ingredients

• 800 g lamb;
• 800 g potatoes;
• 2 carrots;
• 300 g of tomatoes;
• 2 onions;
• 50 ml of vegetable oil;
• 1 teaspoon paprika;
• ¼ teaspoon ground coriander
• 1 teaspoon of cumin;
• salt, ground black pepper - to taste;
• 2 chili peppers
• 2 heads of garlic;
• 3-4 sprigs of cilantro.

Preparation

Chop the meat coarsely. Peel potatoes and carrots. Cut carrots and tomatoes into slices. Peel the onion and cut into half rings. Heat vegetable oil in a cauldron and fry the meat over high heat until brown crust for 10-12 minutes. Add onions, carrots and tomatoes to the meat, reduce heat, cover and cook for 10-15 minutes.

Add paprika, coriander, cumin, salt and black pepper to meat and vegetables. Top with whole potatoes, peppers and unpeeled garlic heads. Pour enough hot water into the cauldron so that it covers the potatoes. Cover the cauldron with a lid and cook the smoke for 1–1½ hours. Layer the potatoes, meat with vegetables and garlic and pepper on a dish. Pour the broth over the smoke and sprinkle with chopped cilantro.

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