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 For cooking, potatoes are first of all sorted, removing rotten tubers, as well as foreign impurities. The sorted potatoes are washed and then peeled. Sprouted potatoes must be boiled well peeled and in a large amount of water: under the influence of heat, solanine decomposes, passes into water and is destroyed.
Potatoes left peeled without water darken quickly. To prevent browning, unpeeled potatoes are placed in cold water, and then peeled with a sharp knife, cutting off only the peel if possible. For this it is recommended to use a special grooved knife.
After peeling, the potatoes are washed again in cold water and then chopped.
Types of cutting potatoes
Potato slicing can be simple or curly. The most common forms of slicing are: sticks, sticks, cubes, circles, slices, wedges, kegs, shavings. Straw. To obtain strips, potato tubers are cut into thin slices, and the latter into strips. Depending on the purpose, the straws can be thin or medium thick.
Sticks... In this case, the potato tubers are cut into thick plates, and then into cubes.
Cubes... Potato tubers are first cut into slices, then into cubes, and the latter into small or medium cubes.
Circles... A thin layer of peel is cut off the potato tubers, giving them the shape of a barrel, and then slices are cut. Slices. To obtain slices, potato tubers, depending on their size, are cut into two or four parts lengthwise, and then each part is cut in the transverse direction into pieces of a certain size. These pieces are called slices.
Lobules... The potatoes are cut into four, six or more pieces depending on their size and further culinary use.
Heat treatment of potatoes
Peeled and chopped potatoes are boiled, stewed, stewed, fried, baked.
Boiled potatoesBoil potatoes in boiling salted water. When cooking, the water should cover the potatoes.
Potatoes for cold dishes are boiled in a peel, and for a side dish to hot dishes - peeled.
Add potatoes in a sealed container with a little water or broth.
Potatoes are stewed in a sealed container with a little liquid. Onions, tomato puree, carrots, parsley, celery or other aromatic spices are added to improve the taste.
Fried potatoPotatoes are fried raw or boiled in a small amount of fat or in a large amount - deep-fried. Any fat is used for frying, and vegetable oil is most often used for deep frying. Cut and pre-dried potatoes are immersed in the heated fat. Deep-frying time - 5-8 minutes. Bake potatoes in a baking sheet or in a skillet in the oven until a fried crust appears. Potatoes intended for baking are pre-boiled, fried or stewed. The dishes used for baking potatoes are greased and sprinkled with breadcrumbs (ground).
To prepare a number of potato dishes, sautéed vegetables are used.
Toasting is lightly frying flour or chopped vegetables in a small amount of fat. For 100 g of passaged vegetables take 15-20 g of fat. Vegetables are brought to half-readiness. By sautéing, an improvement in the taste and aroma of vegetables is achieved. Sauteed flour is used to make sauces.
Potato saladPotatoes for salads are washed and boiled in a peel. It is peeled and cut into slices or cubes according to the cut shape of other foods.
Potatoes can be used to prepare a wide variety of second courses, distinguished by their high taste and nutritional value. They are part of breakfast, lunch and dinner.Depending on the heat treatment, potato second courses can be divided into groups: boiled potatoes; stewed potatoes; baked potatoes; fried potato.
Little tricks and secrets of cooking potato dishes
Sauces are good for potato dishes, especially for stews and baked ones. Thanks to the sauce, the dish becomes more juicy, acquires a pleasant taste.
To prevent the potatoes from boiling in their skins, add half a teaspoon of salt or a little vinegar to one kilogram.
Potatoes will turn out delicious if you add 2 - 3 cloves of garlic, bay leaf, dill to the water in which they are cooked.
Young potatoes can be quickly peeled by placing them in cold, salted water for 15 to 20 minutes.
Cook the potatoes over moderate heat so that the starch swells evenly; on high heat, potatoes burst on the outside, but inside they remain raw.
Peeled potatoes should not be left in water for a long time as they lose nutrients. You need to clean it just before cooking.
Mashed potatoesDilute mashed potatoes with boiling milk, from cold - mashed potatoes become gray. Add hot milk to the puree gradually.
When fried, boiled potatoes absorb 1.5 times more fat than raw potatoes.
Grated potatoes will darken less if you pour a little hot milk into it or grate a head of onion.
In order to preserve vitamin C, potatoes are placed in boiling water.
Potatoes in the oven will not burst if you chop each potato with a fork.
In order for the fried potatoes to become crispy, they need to be salted at the end of frying.
Bolotnikova V.A., "250 potato dishes"
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