Country style potatoes in a slow cooker: with vegetables or meat. Delicious and quick dinner - country style potatoes

Country style potatoes in a slow cooker: with vegetables or meat. Delicious and quick dinner - country style potatoes

As the prefix “at home” means an uncomplicated and tasty dish, so in a “rustic way” it is already consonant with simple, high-quality products and minimal fuss with their preparation.

Well, and if we are cooking country recipes in a modern kitchen, why not use the wonders of technology?

Country style potatoes in a slow cooker - general principles of cooking

• There are many country-style potato recipes, and they are all united by simplicity, the most affordable and minimal set of ingredients, and the rich aroma of the finished dish.

• Multifunctional multivarki allows, without the use of additional dishes, “country-style potatoes” to fry in a small amount of oil, cook it in deep fat, bake or slightly extinguish.

• It can be cooked with meat, chicken or mushrooms. These products are fried until half cooked or golden in the crock-pot, and only after that potatoes are added to them.

• Potatoes can be taken any as young or later. With young tubers, the peel is not peeled, but only thoroughly washed under a tap in order to wash off the remnants of dirt. Large and small tubers are cut into slices or cubes. Very small leave entirely.

• Spices, spices, garlic and fresh herbs added to the dish add a rich flavor to the dish. Spices and spices are added to the cooking process. Fresh greens, finely chopped with a knife, the garlic is pushed with a press and sprinkled with them already prepared dish.

Country-style crisp in a slow cooker with greens


• kilo of new potatoes;

• a spoon of ground oregano;

• fresh dill;

• salt, spices at its discretion (unsharp and mild);

• lean unrefined oil - 4 tbsp. l

Cooking Method:

1. Unhurriedly, wash the potato tubers thoroughly with cold running water and wipe them dry. To better clean the dirt, you can use a foam sponge.

2. Rinse the dill and lay it on a clean cloth towel to drain.

3. Clean potato slices, slightly thicker than the middle finger. If there are small tubers, they can be fried all together with slices. 4. In a small bowl pour all the dry spices and spices, mix. Add a small pinch of fine salt, lean aromatic oil and stir well again.

5. Pour over the potato slices with the cooked sauce and mix thoroughly. Slices of potatoes should be covered with oil sauce evenly.

6. After that, transfer everything to the slow cooker programmed to the “Pilaf” mode and cook for about 35-45 minutes under the lid.

7. Sprigs of fresh fennel without stalks cut into small pieces with scissors or chop with a knife and sprinkle with greens ready-made potatoes in a rustic way.

Fragrant country-style potatoes in a slow cooker with horseradish and garlic


• young potatoes - half a kilo;

• two large cloves of garlic;

• two sprigs of young parsley and dill;

• 40 gr. unrefined vegetable oil;

• a teaspoon of horseradish “Table”.

Cooking Method:

1. For two minutes, put the new potatoes in a bowl of cold water. After rinse well, wipe each potato dry and cut the tubers into eight slices.

2. Rinse the dill and parsley, remove the thick stems, and cut the greens as small as possible.

3. In a small bowl, mix the oil with horseradish. Add crushed garlic, chopped dill and parsley. Lightly salt and mix well.

4. Pour the mixture with the potatoes and mix so that the seasoned oil envelopes each well.

5. Transfer the potatoes to the slow cooker and set the “Baking” program for 35 minutes.

6. Ten minutes before the readiness, turn over and bring to readiness.

7. Serve immediately after cooking, sprinkle profusely with herbs.

Country style potatoes in a slow cooker with smoked bacon


• small fresh potatoes - 500 gr .;

• 200 gr. slightly smoked bacon;

• three garlic cloves;

• 20 ml of high quality olive oil.

Cooking Method:

1. Without peeling, rinse the potatoes under running water. Leave the small potatoes whole, and cut the large and medium ones in several pieces.

2. Remove the skin from the bacon with a knife and cut it into even, approximately centimeter, pieces.

3. Finely chop the garlic with a knife and shift to the fat. Slightly salt and mix. You can add some ground pepper or your favorite spices. 4. Put the lard mixed with garlic in the brew bowl. Add olive oil to it, and top with slices of potatoes and turn on the slow cooker in the baking program at 120 degrees for 40 minutes.

Country-style stewed potatoes in a slow cooker with meat


• 600 gr. young, dry potatoes:

• 300 gr. pork neck pulp;

• a tablespoon of creamy “traditional” butter;

• Spoon unsalted, thick tomato;

• mid-size carrot - 1 pc .;

• two large onions;

• 50 ml of unrefined fragrant oil;

• half tsp. ground rosemary or thyme.

Cooking Method:

1. Clean the potatoes with the peel cut into slices.

2. Cut the peeled onions along in two and chop each half into narrow half rings. Rub the carrot with the largest grater.

3. Rinse, dry wiped piece of pulp cut into small strips or cubes.

4. On the “Baking” warm the vegetable oil well and put the meat, carrot and onion half rings in the bowl. Stir and fry until the pieces of vegetables and pork are well reddened on all sides.

5. After about a quarter of an hour, add potatoes. Spread everything with ground pepper and lightly salt it. Add tomato, butter.

6. Mix the bowl well, close the lid tightly.

7. Change “Baking” to “Quenching” program, set the timer to 40 minutes.

Country-style potatoes in a slow cooker with mushrooms and cheese


• eight large potatoes;

• white onion;

• one big tomato;

• 70 gr. “Kostroma” cheese;

• a tablespoon of 45% mayonnaise;

• 200 gr. fresh mushrooms;

• non-aromatic vegetable oil - 60 ml.

Cooking Method:

1. Rinse the mushrooms, tomato and potatoes well under cold water and dry well in air.

2. Cut the mushrooms into narrow plates, cut the onion lengthwise into 4 pieces and chop each into thin strips across.

3. Rinse the potatoes thoroughly with a sponge or brush. We will not clean the peel, so pay special attention to its purity.

4. At the tomato on the side of the stem make a shallow, cross to cross, cut. Dip a tomato for a minute and a half in boiling water. Then cool under a stream of cold water and remove the skin, and finely chop the flesh. 5. Warm up the sunflower oil well by turning on the slow cooker in the “Express” or “Baking” mode.

6. Put a bow in it and save up to 3 minutes. Then add the mushrooms, stir and continue frying until all the juice that has separated from the mushrooms has evaporated.

7. Then shift to the potatoes potatoes, slices of tomato. Salt a little, add mayonnaise and mix.

8. Cook the potatoes at home with the mushrooms on “Baking” for 40 minutes.

9. 5-7 minutes before the end of cooking, sprinkle the dish with cheese, grated on a medium grater.

Country style potatoes in a slow cooker with chicken


• five medium-sized chicken thighs;

• teaspoon of dried ground garlic;

• a mixture of dried dill and parsley - 1 tsp;

• teaspoon ground paprika;

• a mixture of ground, non-hot peppers - 1/3 tsp;

• pinch of turmeric;

• 1 kilogram of potatoes;

• a small pinch of Provencal herbs.

Cooking Method:

1. In a small plate or bowl, mix the salt, all spices, and spices. Turmeric and Provencal herbs do not need to be added yet.

2. Coat well-washed, well-dried chicken thighs well.

3. Program the “Fry” for half an hour and pour a little non-aromatic oil into the bowl.

4. Transfer the hips to the butter with the skins down and leave to roast, without closing the lid for 20 minutes, turn and fry for another five minutes.

5. After that, tightly close the lid and fry the hips until the end of the program under slight pressure. Immediately after stopping, bleed the air through the valve, otherwise the chicken will release a lot of juice, but it should not be.

6. Peeled potatoes cut into small pieces and mix with turmeric and Provencal herbs. Do not forget to lightly salt.

7. Move the fried chicken thighs from the multicooker to the deep plate, cover and wrap up with a towel so that you do not have time to cool.

8. On the slow cooker, set the “Frying” mode back, but already for a quarter of an hour. In the remaining oil after the chicken, lower the potatoes and fry, without closing the lid until golden brown. If there is too much fat, drain the excess in advance.

9. Put the finished potatoes on a serving dish, and put the fried chicken pieces on top.

Country-style potatoes in a slow cooker, deep-fried


• medium sized potato tubers - 15 pieces;

• half a liter of refined sunflower oil;

• garlic;

• Fresh herbs: dill, onion and parsley.

Cooking Method:

1. Clean the tubers, cut the remaining eyes, if any. Cut the tubers into medium-sized slices and dip for 20 minutes in warm water. Remove the potatoes with a slotted spoon, spread on a linen towel and blot dry. You can freeze the potatoes for half an hour, but not necessarily.

2. Pour all the oil into the brew bowl, turn on the slow cooker to heat and wait until it warms up well (no more than 15 minutes).

3. After that, transfer the slow cooker to the half-hour “Frying” mode and gently lower the prepared potato into the hot oil.

4. Long skimmer constantly in the process of frying, lift the slices of potatoes from the bottom. So he roasted evenly.

5. After, put the finished potatoes in a large bowl, sprinkle with crushed garlic, salt and finely chopped fresh herbs.

Country-style potatoes in a slow cooker - cooking tricks and helpful tips

• When washing new potatoes, use a sponge or small brush. Dirt will wash off better and faster.

• Evaporate the liquid from the mushrooms and meat well, and dry the potatoes well with a towel. Otherwise, it will not be ruddy.

• For deep-frying, pick tubers of approximately the same size. Slices of equal size will be roasted evenly and at the same time reach readiness.

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