Potato garnish

I cleaned all the vegetables.

I cut the carrot into thin slices, finely chopped the onion and pepper.

I put a little oil in a pan and lightly sautéed the onion, pepper and carrot until they softened a little. Over them I added diced potatoes and put the paprika.

I put enough water to cover the potatoes and let it boil over low heat. I let it boil until the juice started to drop and the potatoes started to crumble. 5 minutes before stopping the fire, I put the crushed garlic and I should have added dill, but I didn't have any.

I used these garnish potatoes with pangasius pane fillets.


26 comments to & bdquoRantalized potatoes & rdquo

We call them mashed potatoes. These are my dad's favorites :)

I also know this name:) I like it but only with pickles.

And my grandmother called them rantaliti. Very good, what a craving you gave me & # 8230

& # 8230si no le zicem mociorliti. But I have no idea what it is and why. The main thing is that they are good and easy / quick to make

We had crumbs with fried onions and paprika! Ha ha ha! What a long name!
I also heard names of peasant potatoes, but not at home & # 8230.
My mother used to make flour dumplings on Fridays. And also with fried onions and paprika and next to it was a green slice with hardened garlic and a little sugar, or in winter there were pickles.

I keep looking through your blog and there is a puddle in front of me. LOL.
Thank you very much Amalia!

:)) what a flour name & # 8230I'm glad you woke up pleasant memories :), thanks for the appreciation I hope you try some of the recipes.

you are in the top of my preferences!
your blog inspires me ff a lot: P
so tomorrow I will make some sliced ​​potatoes (because under that name I know them too) not in vain we are Transylvanians: :)))
and we will serve them next to a pork steak under the lid!

Vaiiiiiiiii what goodness! Thank you very much for the recipe, I couldn't even imagine that these were the potatoes my grandmother made, rarely true :)

we call them & # 39peasant potatoes & # 39

when I was little and my mother was preparing these potatoes for me (RANTALITI) she used to send me especially in the spring to bring cinnabar, it gave me a special taste for 40 years. cui a puso)

Anonymously, I'm glad I woke you up with pleasant memories:) I hope you read other traditional recipes and like them just as much :).

good Amalia & # 8230and I am a beginner in the kitchen & # 8230but with your help and others..good cooks & # 8230I improve & # 8230to cook for my husband and my 1 year and 6 month old baby & # 8230.and by the way we talk about these potatoes that are & # 8230.

Dear Cristina, my relaxation relaxes me, it makes me forget all my worries & # 8230 as some feel good reading a book, I feel good when I cook. Thank you for your kind words :).

we call them "anointed potatoes" here in Maramu, you have some extraordinary recipes. CONGRATULATIONS.

Anonymous interesting name :)). Thank you very much !

Today I read a recipe from TA for ,, sliced ​​potatoes & quoted written word for word on the blog ,, passions for the kitchen. I was surprised that he did not give a name from which blog he took this recipe. interested.

I also saw it anonymously, thanks for the warning. Alina-Madalina is a nice cook who tried many recipes from me and usually specified the source.

Sorry Amalia I read now next to the picture with the potatoes is your name. I'm sorry but I was in too much of a hurry to look good. Sorry again to Alina Madalina. :(:)

I'm very happy with your recipe and I used to make potatoes but cut them into cubes. I can't wait to try them and grate them.

At the age of 56 I came to learn to cook! I had this food in mind but I didn't know under what name to look on the net. I ate a few times in Napradea with my mother-in-law and she said it was RANTALIT so I wrote so, to my joy, the recipe appeared. Thank you very much, it doesn't seem difficult to do.

I do them a little differently. Boil the potatoes normally, mash them, and quench the rantas with the water in which they boiled the potatoes, mix everything, and rub them well with a wooden spoon. I also add some slices of bacon, slightly browned & # 8230. very buuuuuni! :)

That's exactly how my mother cooked them and we also call them sliced ​​potatoes, last night I told a friend about the sliced ​​potatoes, he had just made a portion but with diced potatoes. They are more good-looking and tastier given by graters.
Congratulations on what you do.
Thank you

A delicious recipe. It's nice that you can mix what's left with a few eggs the next day and an extraordinary tapas comes out.

Coincidentally, after 30 or so years since we left Transylvania, at a bakery in Sibiu we are served a soup of one kind. After the first spoon, I surprised my colleagues at the table: & # 8221 May, this is shiny! & # 8221 remember the culinary preparations of my childhood. This recipe really reminds me of mashed potatoes made by my mother. Congratulations on keeping traditional gastronomy awake!

:) that's how I grew up, that's how I cook, no matter how many new recipes I try, in the end I go back to the traditional ones. Thank you for the appreciations!


Meatballs with potato garnish. Everyone will ask for extra portions!

Delicious meatballs with potato garnish. We offer you the recipe for a special lunch, which is prepared quickly, from simple and available ingredients!

INGREDIENT:

-1 kg of minced meat (we used pork + beef)

-2 sachets of instant onion soup (we used sachets weighing 62 g)

-200 g of fermented cream

-300 ml of 3.5% milk (you can replace it with cream for cream or use 200 ml of cream for cream and 100 ml of milk)

-salt, ground black pepper - to taste

METHOD OF PREPARATION:

1. Peel, wash and cut the potatoes into thin circles. If you have potatoes, which cook quickly and become crumbly, you can cut them into thicker slices.

2.Wash, dry and chop the dill.

3. Combine the soft butter, at room temperature, with the garlic passed through the garlic press.

4. Grease the pan (use a deep pan) with the flavored butter (with garlic).

5.Put the potatoes in the pan. Add salt and ground black pepper to taste, room temperature milk and chopped dill. Stir and spread the potatoes evenly.

6. Combine the minced meat with the instant onion soup (envelope powder) and the fermented cream. Mix until smooth and knead the composition well.

7. Shape the meatballs and place them on the surface of the potatoes in the pan.

8. Bake the food for 40 minutes in the preheated oven to 180 ° C. If the meatballs start to brown too quickly, cover the tray with aluminum foil.

If desired, you can prepare the meatballs and garnish separately. But their combination is also successful and will help you save time. I'm cooking!


For the pigeon filled with the potato garnish, the cleaned pigeons are boiled for 40 minutes. The six potatoes are cleaned, cut into thicker slices, put in water and set aside, eggs, bread, salt, pepper, paprika mix well, finely chop the parsley and green onions, carrots and garlic are finely grated. Add next to the egg mixture (salt, pepper and garlic to taste).

After 40 minutes, remove (carefully) the pigeons from the boil, put them in a tray and fill them with the mixture written above. Potato slices put the wheel next to the ready-filled pigeons. Put a tablespoon of lard on these and put them in the oven for another 30 minutes.

Place a (large) plate of lettuce on a square plate, place a pigeon on it and place the potatoes next to it. Separately in a bowl put pickles (preferably homemade). Pigeon stuffed with potato garnish is served hot.


For the pigeon stuffed with the potato garnish, the cleaned pigeons are boiled for 40 minutes. The six potatoes are cleaned, cut into thicker slices, put in water and set aside, eggs, bread, salt, pepper, paprika mix well, finely chop the parsley and green onions, carrots and garlic are finely grated. Add next to the egg mixture (salt, pepper and garlic to taste).

After 40 minutes, remove (carefully) the pigeons from the boil, put them in a tray and fill them with the mixture written above. Potato slices put the wheel next to the ready-filled pigeons. Put a tablespoon of lard on these and put them in the oven for another 30 minutes.

Place a (large) plate of lettuce on a square plate, place a pigeon on it and place the potatoes next to it. Separately in a bowl put pickles (preferably homemade). Pigeon stuffed with potato garnish is served hot.


Bratkartoffeln recipe browned German fried potatoes

Bratkartoffeln recipe browned German fried potatoes. How to make a recipe for boiled and fried potatoes in a pan with onions and ribs (bacon, kaiser or other smoked meat)? Garnish with fried potatoes in butter or lard. Potato recipes. Garnish recipes.

Potatoes are very popular in Europe (especially in Germany, Austria, Scandinavia, the Czech Republic, Slovakia, Hungary, Poland) but also in our country. They are cheap and can be prepared in many ways.

These German fried potatoes or Bratkartoffeln are very tasty! They have a reddish crust and a soft, creamy core. I can't even tell you about the taste and aroma!

In our country (in Transylvania and Banat) potatoes are the main garnish (not polenta) but they can also be a kind of independent. From puree, natural or fried potatoes to au gratin potatoes, potato salads or potato-based doughs (bread, dumplings, etc.). At the end of the article I leave you with our potato recipes.

Another great recipe from the Swiss Alps is Rösti & # 8211 Grated (fried) and fried potatoes & # 8211 see here.


Baked crispy potato garnish & # 8211 a delicious dish with some very simple ingredients

Garnish with crispy potatoes in the oven

Potatoes in corn crust prepared in the oven & # 8230 will not even come to believe that from simple ingredients what good and tasty food we can prepare & # 8230

The recipe is ideal as a side dish or we can serve the potatoes simply with a suitable salad.

Ingredients garnish with crispy potatoes in the oven

  • 500 gr potatoes
  • 3 tablespoons corn flour
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1 teaspoon paprika leads
  • 2 tablespoons oil

Method of preparation

We peel the potatoes and cut them into lengths & # 8211 4 or 6 slices, depending on the size of the potatoes. Place the slices in a bowl, pour the oil over and mix until each slice is covered with oil.

In a bowl, mix the spices for the crust: corn, salt, pepper, garlic powder, paprika and pour everything over the potatoes.

Shake the bowl to cover all parts of the slices.

Put the tray in the preheated oven for 40-45 minutes, the meal can be served immediately.

1.Inrediente 2. Peeled potatoes 3. Potatoes sliced ​​lengthwise 4.Malai 5.Sare 6. Pepper paste 7. Garlic powder 8. Mixed ingredients for the crust 9. Potatoes sprinkled with oil 10.Potatoes mixed with oil 11. Add ingredients for the crust 12.Potato slices mixed with crust ingredients 13.Potatoes fresh out of the oven 14. Crispy baked potatoes 15.Presentation suggestion 16. Presentation suggestion 17.Presentation suggestion


Baked chicken upper legs with garnish of baked potatoes and peas

Baked chicken upper legs with garnish of baked potatoes and peas. Steak recipe from top legs with potatoes. Legs on a tray with golden potatoes. Thighs with crispy skin and beautifully browned. Recipes with chicken legs. Baked steak recipes.

We are more fond of chicken legs because we like tender and juicy meat. Chicken breast is not part of the family's list of preferences, so I often cook legs or wings. I most often make steak from chicken lower legs (called "hammers") & # 8211 the recipe here.

I also do not neglect the upper chicken legs, which, on the whole, have more meat than the lower ones. The bone is smaller and the meat is present in abundance. Of course, for the steak I choose the upper legs with bone and skin, which do not dry quickly in the oven. Bone is a good conductor of heat and helps cook meat from the inside out. Chicken skin protects the meat during cooking and keeps it tender and juicy. In addition, browned skin becomes so crunchy that it actually cracks in the teeth.

Instead of the upper legs you can use both the lower legs and whole or even chicken wings & # 8211 you will have to extend or reduce the baking time a bit depending on the size of the pieces. From the quantities below it results approx. 2-3 servings of baked chicken thighs. You can always multiply the ingredients as needed.


Peel the potatoes and rinse them well in cold water. We cut them into cubes and boil them in a pot with enough water to cover them with two fingers. Add the olive oil and salt (I put Himalayan pink).

Boil the potatoes for 15-20 minutes until they penetrate. When the fork enters them easily, they are ready, do not boil them anymore because they will break.

Drain them, place them on a plate, add salt, pepper to taste and sprinkle with fresh parsley.

For extra flavor, add a little olive oil. I really like them with a few drops of sesame oil, it gives them a special taste.

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Crispy baked potato garnish & # 8211 a delicious dish with some very simple ingredients

Garnish with crispy potatoes in the oven

Potatoes in corn crust prepared in the oven & # 8230 will not even come to believe that from simple ingredients what good and tasty food we can prepare & # 8230

The recipe is ideal as a side dish or we can serve the potatoes simply with a suitable salad.

Ingredients garnish with crispy potatoes in the oven

  • 500 gr potatoes
  • 3 tablespoons corn flour
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1 teaspoon paprika leads
  • 2 tablespoons oil

Method of preparation

We peel the potatoes and cut them into lengths & # 8211 4 or 6 slices, depending on the size of the potatoes. Place the slices in a bowl, pour the oil over and mix until each slice is covered with oil.

In a bowl, mix the spices for the crust: corn, salt, pepper, garlic powder, paprika and pour everything over the potatoes.

Shake the bowl to cover all parts of the slices.

Put the tray in the preheated oven for 40-45 minutes, the meal can be served immediately.

1.Inrediente 2. Peeled potatoes 3. Potatoes sliced ​​lengthwise 4.Malai 5.Sare 6. Pepper paste 7. Garlic powder 8. Mixed ingredients for the crust 9. Potatoes sprinkled with oil 10.Potatoes mixed with oil 11. Add ingredients for the crust 12.Potato slices mixed with crust ingredients 13.Potatoes fresh out of the oven 14. Crispy baked potatoes 15.Presentation suggestion 16. Presentation suggestion 17.Presentation suggestion


Crispy potato cake, ideal as a side dish

Baked potatoes are an easy and useful recipe when preparing a garnish. With a few feet, oil or butter and salt we will make a potato cake that, cooked slowly, comes out crispy and golden, ready to sink your teeth.

This cake is ideal as a garnish for meat or fish steaks.

Ingredient: 1,250 kg of potatoes, olive or butter oil, pepper, salt

Preparation: First, preheat the oven to about 180 degrees. We peel the potatoes and cut them into thin slices and pour them into the water. We take a round cake shape and spread it with oil or butter. Drain the potatoes and mix well in oil or melted butter. Then, we layer layers of spicy potato slices in the mold and bake until we notice that the potatoes are crispy, but fragile and golden.. If we see that they become too dry, we add a little more fat and put a bowl of water in the bottom of the oven to create moisture.

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