Today I show you what are the different ways of cooking potatoes.
Steamed, boiled, baked, sautéed, fried...
The possibilities of cooking potatoes are as numerous as its culinary variations.
No wonder she's been so successful!
Not only is its taste appreciated, but it also fills all stomachs at a lower cost.
However, you have to know how to go about it so as not to make mistakes, because there are many different cooking techniques.
Discover 12 original ways to cook potatoes that the whole family will love . Watch:
Cooking time:15 to 20 min cut or 50 to 55 min whole.
If you want to make a success of your potatoes en papillote, take special oven-mash varieties.
For the recipe itself, nothing very complicated.
To ensure quick and even cooking, the potatoes must first be peeled and cut.
Then put them in aluminum foil, and close tightly.
Bake for 15 to 20 minutes with other vegetables.
If you prefer whole potatoes, increase the cooking time to 50-55 min.
Be careful, once the cooking time has passed, wait 4 to 5 minutes before serving.
Indeed, the inside of the potatoes is ultra-hot and steaming.
Ah yes, a little thing that I also learned about this preparation.
Make small slits just before serving, as the foil retains water.
Present your papillotes closed to create the sensation or cut in 2 lengthwise.
Cooking time:25 mins
And yes, you can cook potatoes a la plancha (and even on the barbecue)!
Haven't tried it yet? Follow the guide.
First, bring your plancha up to the right temperature (about ten minutes should be enough).
To make sure it is hot, pour a few drops of water on it.
If the drops turn into small rolling balls on the plate, it's good.
With a brush, grease your potatoes with a little oil to prevent them from sticking.
Do this before cooking and during if necessary.
Attention, I said to grease the potatoes, never the griddle!
Regarding the seasoning, avoid adding fresh and fragile aromatic herbs during cooking.
The intense temperature of the plancha directly burns this type of garnish and removes their aroma.
Keep them aside and sprinkle them just after the potatoes are cooked.
On the other hand, herbs such as thyme, rosemary and Provençal bouquet can be added.
The potatoes are usually ready after 25 min.
Cooking time:8 to 25 min.
Before explaining how to cook these potatoes, a little reminder of what a baby potato is.
These are commonly consumed tubers, but harvested before they mature.
Their flesh is particularly tender and their size is always between 28 and 40 mm.
These potatoes can be cooked in water, steamed or pan-fried.
Obviously, cooking them takes more or less time depending on one of the 3 methods used.
With water, for example, allow 20 to 25 minutes of cooking time for this type of potato.
In a pan, brown them for 20 minutes over low heat with a little oil in a pan.
Finally, for steaming, it's very simple.
Take your steamer, add water to it and put the potatoes in the basket.
Cook for 8 minutes and you're done.
Cooking time:20 to 30 min.
Cooking potatoes in field dress mode is a good alternative to traditional methods.
The difference with other recipes?
This is because the cooking is done this time with the skin.
But for it to work, you have to take a variety of firm-fleshed potatoes.
Otherwise, the potato will burst and the result will not be very satisfactory.
The Bintje variety, for example, is perfect for withstanding this type of cooking.
If you have another more fragile variety, I have a little trick to prevent them from bursting.
Prick the potato with a fork; this maintains their shape.
For cooking, choose potatoes of the same size so that they cook evenly.
Pass them under water, rubbing them to remove all the soil.
Then wrap them, one by one, in aluminum foil.
Finally, preheat your oven to 200°C then cook for 30 minutes.
Once cooked, take them out and cut them in half lengthwise.
You just have to enjoy them with salt, pepper, butter or heavy cream.
Cooking time:8-10 mins
Of course, we can't talk about potatoes without talking about fries!
There is nothing complicated in making this much-appreciated accompaniment a perfect success.
Peel and slice your potatoes lengthwise to give them a stick shape.
To avoid this somewhat tedious task, you can help yourself with this utensil.
Rinse them afterwards and above all, dry them well in a clean towel.
This prevents them from sticking to each other during cooking .
The technique is then to blanch them in the oil of the fryer.
The idea is to make them take a first oil bath at 160 degrees until they form a solid crust.
Then increase the temperature to 180 degrees and drop the fries back in to sear them.
Cooking ends 8 to 10 minutes later, when the fries are golden brown.
Serve your delicious fries with a little salt.
Cooking time:8 to 15 min.
Are you a little short on timing for the preparation of your dish?
Then the microworld cooking technique is for you.
It is both simple and above all fast.
Cut your potatoes into slices, cubes or leave them whole and place them in a dish suitable for microwaves.
Place a cling film on top.
The secret to success with this cooking method?
It is to add a glass of water to the bottom of the dish so that they don't all come out dry.
Start the microwave at full power for 8 to 12 minutes depending on the size of the potatoes and the quantity.
As always, prick the potato with your knife to see if it's cooked.
You should also know that cooking bags are specially designed for microwave cooking.
We put the potatoes in, we start the timer and presto, it's ready.
Cooking time:20 to 30 min.
Are you about to make a great dish with steamed potatoes?
Opt for this cooking technique.
Take a pressure cooker and fill it with water to 1/4 of its height.
Put the potatoes, peeled and well washed in the basket provided for this purpose.
Close the casserole with its lid and start cooking.
From the moment the cork turns, cook for 15 min.
If you don't have a pressure cooker, no problem.
You can also steam the potatoes in a steamer or couscoussier.
The thermomix, cookeo, varoma ... appliances also allow you to steam them.
With these utensils, count 20 to 30 min of cooking.
It depends on the size of the potatoes and if you cut them into pieces.
Finally, don't forget to apply this little trick if you want to enhance the taste of your tubers!
Cooking time:15 to 20 minutes over low heat.
Sauteed or hash browns, personally that's what I prefer.
The problem is that instead of them being sautéed, I often end up with a sort of mash.
To avoid this problem, I recently understood that it was necessary to take a certain variety of potatoes.
In fact, the secret is that you need potatoes that contain very little water.
And these are the varieties like the spleen, the Belle de Fontenay or the Charlotte what to choose to avoid this.
As for how to cook them, nothing too difficult.
Peel the potatoes, cut them as you wish (in cubes, slices...) and wash them.
But be careful, as I told you, the potato must not be waterlogged.
So, don't soak them in water for too long.
I even advise you to dry them well, with a clean cloth, to remove the starch.
Then put the potatoes in the oiled pan and bring to high heat.
About twenty minutes of cooking is enough to obtain beautiful sautéed potatoes.
During cooking, just remember to turn them regularly so that they don't stick to the pan.
Cooking time:20 to 30 min.
And yes, homemade fries can also be prepared in the oven.
So if you had any doubts, you don't need to buy frozen oven-safe fries on the market.
Classic potatoes do the job perfectly.
Here's how.
Remove the skin from the potatoes and cut them lengthwise to obtain sticks.
Wash them and dry them in a clean tea towel so that they don't stick during cooking.
Put them all in a salad bowl, adding 2 or 3 tablespoons of oil depending on the quantity.
Also add spices of your choice such as paprika...
...or even better aromatic herbs:oregano, basil, rosemary, thyme, sage.
Mix well and arrange the fries on a baking sheet with parchment paper.
Preheat your oven to 220 degrees (th.7). Cooking then takes about thirty minutes.
Don't forget to turn them halfway through cooking.
Once ready, salt and enjoy.
Cooking time:15 to 20 min with pre-cooking, 30 to 60 min without pre-cooking.
Potatoes au gratin can be made in 2 ways:with or without pre-cooking.
With pre-cooking, you must wash the potatoes cut into slices then dry them in a clean cloth.
Thus, they do not stick during pre-cooking in water, milk or cream (more creamy).
Count a cooking time of between 15 and 20 minutes for this method with pre-cooking.
For preparation without pre-cooking, it's just the opposite.
Above all, do not rinse or dry the potatoes, because the starch acts as a bond during cooking.
Depending on the type of gratin, it takes between 30 and 60 minutes for the potatoes to cook.
Cooking time:20 to 25 min in water, 15 to 30 min in steam, 8 to 12 min in the microwave.
Stop buying commercial ready-to-eat purées right away.
I show you how to make a homemade one with this grandmother's recipe.
First cook the potatoes in water, steam or microwave as explained above.
Rinse and let stand 2/3 min so that the water evaporates.
Only then can you peel the potatoes.
Then take a potato masher or a vegetable mill and mash the still hot potatoes.
At the same time, gradually pour in the butter and milk, then salt and pepper.
You see, it's as easy to make as it tastes delicious.
Cooking time:20 to 25 min.
For this cooking method, the potatoes can be cooked whole or in pieces.
You can also keep the skin or not.
The important thing to respect is that you have to start cooking with cold salted water.
This allows the potato not to break up during cooking and to be cooked through.
Regarding salt, the proportion to respect is 10 g for 1 liter of water.
Cover your pot and wait for the water to boil.
Once brought to a boil, reduce the heat to let it boil at a minimum.
If you have opted for cooking whole potatoes, wait 20-25 min.
If, on the other hand, they are quartered, the cooking time is reduced to between 10 and 15 minutes.
To find out if they are cooked, prick the potatoes with the tip of a knife.
If the knife comes out easily, your potato is cooked.
And do not forget; Potato cooking water can be reused!
There you go, now you know all the ways to cook potatoes :-)
Easy, practical and effective, isn't it?
Tartiflettes, shepherd's pie, gratins dauphinois, raclettes finally hold no more secrets for you.
You now know how to properly prepare your potatoes, regardless of their variety:
New potatoes, Laurette, jazzy, Noirmoutier, ratte, sarladaise or sweet...
Their preparation becomes child's play!
