Potatoes (Potatoes)
Fortunately, potatoes are available all year round and can be prepared in many ways. There are different varieties of potatoes, making them an attractive vegetable.
Potatoes are the most nutritious when eaten with their skin. Young ones do not require peeling, old ones can be cooked in their jackets. Flourish varieties are suitable for baking and pureeing. Many of the European varieties have a yellowish color and a waxy consistency. It's worth the courage to try different variations as you go, as they appear in stores. Potatoes should not be used, which turn green or sprout. They should be kept dry, a cool and dark place. Better to avoid keeping potatoes in plastic bags, because they can brew in them.
Potato sliced casserole (Baked Potato Slices)
This is a good way to prepare potatoes, if you have the right cookware and the ability to cook in the oven. Grease the flat ovenproof dish with approved oil. Cut the raw potatoes into thin slices and arrange them in two layers at the bottom of the pan in this way, that the individual slices overlap. Brush with a little oil on top, bake uncovered in a hot oven (220°C) about 30 minutes, until they turn red and crumble.
Baked potatoes with onion (Baked Potato and Onion)
In a similar way to potato slices, you can bake a mixture of potatoes and onions, giving the dish a better taste.
Boiled potatoes (Boiied Potatoes)
Thoroughly scrub the new potatoes under running water. Older ones can be peeled thinly. Cut into smaller pieces, new potatoes can be left whole. Boil in a pot completely covered with water. Cook on a low fire, covered, (leaving a slit for steam to escape), by 20-25 minutes, depending on the type and age of the potatoes. The potatoes are ready, when the fork goes into them with ease. Drain and serve hot. With the exception of diets that exclude yeast, potatoes can be eaten cold, in salads. You can also cut them into slices and fry them in a small amount of legal oil.