Many Russian housewives can name and cook at least ten dishes with potatoes, because this is a very popular product with us. The subtleties of cooking dishes from this root crop.
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Instruction manual
1
Want to cook something with potatoes, and your hands get tired quickly from peeling it? Then keep in mind that young potatoes are easier to peel if they are briefly put first in hot and then in cold water. Or you can hold it in salted cold water for about 20 minutes.
2
Experienced housewives probably know that vegetables during cooking process lose their beneficial properties. How to save vitamins? Boil a root crop without a lid. In this case, put it not in cold but in boiling water. If you cook potatoes in a peel, then mineral salts and vitamins will remain in it. But if the vegetable is green, old or in the eyes, then it needs to be cooked only peeled.
3
Sometimes when boiling potatoes are boiled. To avoid this, drain the water about 15 minutes after boiling and, having closed the dishes with a lid, boil the contents over low heat with a small amount of cold water.
4
If you want the potatoes to not stick together and not burn, when frying, first cut them into slices, rinse with cold water and dry on a towel or napkin.
5
Want to fry crispy potatoes? Then, when cooking, put the slices of potatoes in a well-heated oil and cook without covering. You need to salt the dish at the very end, almost before serving. Fried potatoes are browned if sprinkled with flour a little before cooking.
6
There is an opinion that the best seasoning for potatoes is rosemary. A pair of a pinch of dried rosemary will add an incredible aroma and taste to the dish. If desired, you can mix different types of seasonings, for example black pepper, garlic, caraway seeds, etc.