Autumn is generous with gifts. Young potatoes are especially popular in early autumn. You can cook it in the oven, in a frying pan, very tasty is obtained young potatoes in a slow cooker. It has long been known that potatoes are not only a storehouse of vitamins, but also an incredibly tasty and diverse product. It is cooked easily, but the taste is always different. Remember how Tosya from the movie “Girls” listed dishes made from potatoes? New potatoes differ from the usual few, his skin is very thin, you can not even peel, but just wash well. According to its useful properties, young potatoes are no worse than mature ones.
General principles of cooking young potatoes in a slow cooker
New potatoes are good because they do not need to be cleaned, just rinse in cool water with a sponge for washing dishes, only clean, without detergents and cleaning products.
If you want to achieve excellent golden and crisp, boil the potatoes until half cooked in a regular saucepan.
New potatoes are perfectly combined with vegetable salads, meat and fish dishes.
All herbs are best used in dried form.
When cooking new potatoes, use olive oil. Since the potato itself is a high-calorie product, olive oil allows you to slightly reduce the caloric content of the dish as a whole.
Decorate new potatoes before serving, preferably with a mixture of herbs: use basil leaves and rosemary with dill and parsley.
Young potatoes in a slow cooker: a recipe “in a fur coat”
This recipe for roasting young potatoes in a slow cooker is simple and reliable. With him you will absolutely delight your guests and loved ones. Suitable dish for lunch and dinner. Since the potatoes in this recipe belong to the medium-calorie dishes, it can safely eat and vigilant figure.
Ingredients:
• kg of young potatoes
• half a cup of breadcrumbs • salt
• olive oil
• spices, Provencal herbs, dill
Cooking:
Very gently wash the young potatoes, you can do this with a regular sponge for dishes. The main thing that the skin was clean. Large potatoes can be cut in half or in four.
Salt potatoes, add spices and Provencal herbs, mix well.
Pour olive oil, mix.
After that, sprinkle the potatoes with breadcrumbs and mix again.
Put the potatoes in the bowl of the slow cooker, set the Baking mode to 40 minutes.
After the potatoes are ready, sprinkle them with finely chopped dill.
The dish is considered ready when the potato is obtained in a golden “coat” - the crust.
Potato aromagia: a recipe for young potatoes in a slow cooker
Potatoes turn out very fragrant, thanks to spices and garlic. It is best to use rosemary and basil, but if these herbs are not found among your seasonings, you can replace them with Provencal herbs and oregano.
Ingredients:
• a little more than half a kg of potatoes
• black pepper
• salt
• olive oil
• a pair of rosemary twigs
• a pair of basil leaves
• a few cloves of garlic
Cooking:
Wash new potatoes very well with a brush or sponge, do not need to be cleaned. It is preferable to use potatoes of medium size.
Put the washed and dried potatoes in a multicooker bowl.
Sprinkle it with olive oil and salt.
Add pepper, rosemary and basil.
Peel and crush the garlic, add to the potato.
All mix gently.
Set the Baking mode to 30 minutes. Decorate ready potatoes with rosemary and basil leaves.
Do not forget to periodically stir the potatoes during the program.
Young potatoes in a slow cooker: a recipe from two favorite foods
People say that potatoes are second bread. And milk is like that water. Often these two products are combined in one dish. So this recipe contains in its composition and milk and potatoes. Preparing a meal based on six servings. Ingredients:
• kg of new potatoes
• a piece of butter
• salt
• 150 grams of cheese
• a glass of milk
• pepper
Cooking:
Rinse new potatoes gently several times, peeling them with a thin layer.
Ready to pepper the tubers, add salt.
Put the potatoes in a multicooker bowl.
Pour the tubers with milk, and on top of each potato put a bit of butter.
Cheese must be used solid grade. To rub it on the largest grater and sprinkle them with potatoes.
Set the baking program for 45 minutes. When the timer signals the end of the program, let our potatoes stand a bit.
The finished dish can be sprinkled with finely chopped parsley.
Recipe for young potatoes in a slow cooker
This dish is prepared very quickly, it turns out tasty and appetizing, it is suitable as a side dish for meatballs or fish, it goes well with vegetable salad.
Ingredients:
• kg of young potatoes
• a pair of garlic cloves
• butter
• salt
Cooking:
Young tubers rinse very well, do not peel the skin. It is best to take a small potato, but not a “pea”.
Boil potatoes in a saucepan, water must be salted.
After the potato is ready, put it in the multicooker bowl.
Add the butter there, fry some potatoes in the Baking program, no more than 20 minutes.
It is necessary that the potato has acquired a ruddy crust. After that, squeeze the garlic on it. Close the slow cooker and let the potatoes stand for 5 minutes. When serving, mix the dish and decorate with greens.
Recipe for young potatoes in a slow cooker: add herbs
Potatoes - a universal product, it is suitable for any dish. This recipe goes well with vegetable stews or fried meat. Its main difference is the abundance of herbs. It is advisable to use strictly according to the list; each of the seasonings gives the potato its own aroma and taste.
Ingredients:
• kg of young potatoes
• salt
• greenery
• olive oil
• pepper
• marjoram
• basil
• paprika
• coriander • dried tomatoes
• nutmeg
Cooking:
All spices are best used in dried form, in the preparation of new potatoes - this is one of the most important conditions.
Rinse new potatoes, it is desirable to do it under running water.
Tubers dry on a towel.
Cut it into medium pieces and put in a multicooker bowl.
Salt it to your liking.
Add all the spices and herbs listed, mix well.
Add olive oil, mix again. Set the program Casserole for half an hour. If your device has a valve, then cook for about 10 minutes with the valve open, then the same with the valve closed.
Rinse and shred the greens; both dill and parsley will do.
Sprinkle the finished potatoes with greens and serve.
Recipe for young potatoes in a slow cooker: honey, herbs and garlic
Classic cooking - potatoes, butter and sour cream - of course, tasty and healthy, but sometimes you want to show imagination. This recipe from the discharge is experimental. It is easy to cook, all the work will be done by the slow cooker, all you have to do is just shake the culinary chefs.
Ingredients:
• kg of young potatoes of small size
• green onions
• dill
• salt
• a pair of garlic cloves
• parsley
• spoon of honey
• butter
Cooking:
Small new potatoes are very well washed with a clean sponge for washing dishes.
Boil it in a saucepan, salt. After lay on a towel and let a little dry.
Heat butter in a bowl of a slow cooker, put honey in it, mix well, then put potatoes in it and fry it.
It is necessary to fry potatoes from different sides for a couple of minutes, it is necessary to achieve a golden crust.
Finely chop the parsley, onion, dill and peeled garlic.
Put the prepared potatoes in a dish and sprinkle with herbs and garlic. You can still pepper and add salt.
Recipe for young potatoes in a slow cooker with mushrooms
It is usually customary to add meat to potatoes, but the dish with mushrooms is no less tasty. Perfect for this recipe young potatoes. Ingredients:
• kg of young potatoes
• bank of whole champignons
• a pair of garlic cloves
• a pair of young bean pods
• onion head
• dill
• parsley
• salt
• olive oil
• pepper
• Provencal herbs
• bouillon cube
Cooking:
Wash the young potatoes and cut into large cubes.
Put potatoes into a bowl of the slow cooker, salt it, add herbs and garlic, mix.
Peel and chop the onion and garlic, put into the potatoes and mix.
Spice up.
In the bowl of the slow cooker to the potatoes add whole champignons and pods of young beans.
Pour a small amount of olive oil and add a bouillon cube. Desirable chicken.
To mix everything.
Set the program Multipovar for half an hour, occasionally stirring the dish. You can add a little water so that the potatoes, mushrooms and vegetables are well drained.
Decorate the dish with parsley and dill.
Tips and tricks for cooking young potatoes in a slow cooker
- To make the new potatoes even more fragrant, you can add a third of the chicken bouillon cube to the cooking process.
- Garlic is best not to crush, but chop. Its flavor will saturate the potatoes better.
- If you do not have all the necessary herbs and spices, use barbecue seasoning, it contains the right set.
- If there is no Baking mode on your multicooker, use the Frying program.
- To make the dish neat and appetizing, take the potatoes slightly smaller than the average size and always oval.
