Young potatoes are already starting to appear, so now is the time to discover new dishes from this healthy vegetable.
New potatoes are an excellent addition to appetizers and salads: they go well with other early vegetables, meat and fish. Small potatoes can be boiled whole, without even peeling, and served with butter, herbs and garlic. New potatoes are great for making hot and cold vegetable soups.
When choosing potatoes, you need to pay attention that the potatoes are strong, without signs of damage and green spots. And so that young potatoes do not stain the skin of the hands during cleaning, you must first grease your palms and fingers with lemon juice.
1. Spring Roast Chicken and New Potatoes
Roast is not only a winter dish. Chicken thighs, new potatoes and bright spring greens are a perfect combination in this appetizing recipe.
Ingredients
olive oil
1 tbsp
chopped onion
1 PC.
chicken thighs
500 g
small new potatoes
300 g
vegetable broth
425 ml
broccoli
300 g
spring Green
300 g
green pea
140 g
green onion
1 bunch
pesto sauce
2 tbsp
Heat olive oil in a deep heavy-bottomed frying pan. Add chopped onion, saute over low heat for about 5 minutes. Add skinless and boneless chicken thighs to the pan and cook until they turn white.
Add small new potatoes, pour in the broth and pepper. Bring to a boil, cover and simmer for about 30 minutes. Add broccoli, green peas and herbs, cook covered for 5 minutes. Then stir in the pesto sauce, warm up and serve the dish to the table.
2. New potato salad with salmon and pickled cucumbers
Ingredients
small potatoes
5-7 pcs.
salted salmon
50 g
small pickled cucumbers
5 pieces.
dill
2 branches
salt
taste
olive oil
2 tbsp
Dijon mustard
1 tsp
lemon juice
1 tsp
Wash the potatoes with a brush and boil in salted water. Drain the liquid, cool the tubers to room temperature and cut into cubes. If the potatoes are very small, they can be left whole.
Lightly salted salmon fillet cut into thin strips, cucumbers - into small cubes. Mix all the ingredients, season with a mixture of olive oil, mustard and lemon juice. Sprinkle salad with dill and serve.
3. New potatoes with garlic, lemon and herbs
Ingredients
potato
6-8 pieces
lemon
1 piece
parsley
1 bunch
garlic
2 slices
olive oil or butter
taste
salt pepper
taste
Wash the parsley, dry it and finely chop it together with two cloves of garlic. Remove the zest from the lemon and cut it into thin strips. Squeeze juice from lemon.
Mix lemon juice with olive oil and beat lightly with a whisk. Add salt, pepper, zest and parsley with garlic. Wash the potatoes, put in a saucepan with high sides and boil in their skins until tender. Let the potatoes cool slightly, peel and cut into slices.
Immediately season with the prepared sauce, cover the pan with a lid and shake well. Leave potatoes for 20 minutes.
4. New potatoes with zucchini
Delicious, truly summer vegetable appetizer!.
Ingredients
small new potatoes
24 pcs.
zucchini
3 pcs.
olive oil
8 tbsp
grated cheese
4 tbsp
rosemary
24 branches
salt, black pepper, pink pepper
taste
Wash potatoes thoroughly in running water and peel. Put in a saucepan, pour water and bring to a boil, cook for 20-25 minutes over low heat.
Wash the zucchini and cut off the ends. Cut 2 vegetables slightly diagonally to make 24 slices. Cut the remaining zucchini lengthwise into thin strips. Brush the zucchini slices with olive oil, salt and pepper on all sides. Sprinkle each with grated cheese. Heat oven to 200*C.
Drain the water from the potatoes, let them cool slightly, cut off the lower part of each tuber to give them stability. Wash and dry rosemary. Cut each tuber slightly obliquely and put a slice of zucchini into it. Pin the zucchini strips to the potatoes with rosemary sprigs. Ham slices can be added if desired.
Grease a deep baking sheet with vegetable oil, put potato tubers on it and bake for 20 minutes. Transfer to plates, sprinkle with grated cheese and pink pepper.
5. New potato salad with radishes and cucumbers
This salad is equally good both warm and cold. It pairs best with French baguette and lightly salted salmon.
small new potatoes
500 g
cucumbers
2 pcs.
radish
10 pieces.
fresh dill
1/4 bunch
fresh parsley
1/4 bunch
For refueling:
odorless vegetable oil
50 ml
Sesame oil
2 tbsp
maple syrup or honey
1 tbsp
lemon juice
2 tbsp
salt pepper
taste
Prepare the dressing: Combine oil, maple syrup, lemon juice, salt and pepper.
Peel new potatoes and boil them in salted water. Cut in half and, while still hot, pour over the sauce. Let it brew.
Wash the radishes and cucumbers, cut into rings, chop the greens. Combine all ingredients and mix well. Sprinkle the finished salad with pine nuts.
6. New potatoes with cheese and sweet pepper
Ingredients:
New potatoes - 1 kg
Cheese - 150 g
Butter - 50 g
Sweet pepper - 2 pcs.
Garlic - 4-5 tooth.
Onion - 1 pc.
Vegetable oil
Cooking method:
Wash potatoes thoroughly. Bake in preheated oven for about 30 minutes.
Meanwhile, finely chop the onion and garlic and fry in vegetable oil. Add cubes of sweet pepper, fry a little. Remove from heat, mix with mashed cheese. Add salt and spices to taste.
Using a teaspoon, remove some pulp from the potatoes and fill the resulting well with a mixture of cheese and pepper. Then place the potatoes in a greased baking dish and place in a well-heated oven. Remove after 10 minutes and serve.
7. New potatoes with bacon and tomatoes
Ingredients:
Potatoes - 6 pcs.
Butter - 50 g
Tomatoes - 2 pcs.
Eggs - 2 pcs.
Bacon - 150 g
Hard cheese - 150 g
Curd - 150 g
Cooking method:
Wash the new potatoes thoroughly and pat dry. Wrap each tuber in aluminum foil and bake in a preheated oven for about 30-40 minutes.
Hard boil eggs, peel. Then grate them and cheese on a grater. Cut bacon and tomatoes into thin strips.
Cut each potato in half. Take out the pulp, rub it with a fork. Add eggs, butter, grated cheese, season with salt and pepper to taste. Mix well.
Fill potatoes with this mixture. Top with bacon and tomato slices and a little salt and pepper. Put in a well-heated oven for 15 minutes. Serve the dish hot, garnished with herbs.
8. New potatoes in a crust
Ingredients:
New potatoes - 1 kg
Onion - 1 kg
Garlic - 2 tooth.
Hard cheese - 200 g
Heavy cream - 3 tbsp.
Butter - 50 g
Cooking method:
Wash the potatoes, dry with an absorbent towel. Bake in a well-heated oven until the inside is soft.
Peel the onion and garlic, chop, fry in butter until transparent.
Add cream, half grated cheese, salt and pepper to taste. Cook the sauce over low heat for 5-6 minutes.
Cut the baked potatoes in half, remove the middle. Mash the potato pulp well with a fork, mix with cream sauce, salt, season with spices. Fill the potatoes with the mixture. Sprinkle with remaining grated cheese. Put in the oven for 10 min. Serve immediately, garnished with greens.
