Quick potato dishes: on the plate in under 30 minutes

How long it takes to cook potatoes depends on the size and method of preparation.The tubers are cooked in the pot after just 25 minutes. They need longer in the oven, around 40 minutes.

Tip for those in a hurry: Potatoes cook faster if you cut them into slices or cubes and bake them as wedges or fries. Here just 20 minutes at 200 degrees is enough.

A must for all potato fans is the cookbook “Potatoes Creative” by Inga Pfannebecker, which is full of classic and unusual potato creations. The cookbook is divided into potato recipes from the pot, the pan, the bowl and the oven, so it never gets boring.

>You can order the cookbook directly from Amazon here.*

We have chosen particularly quick potato recipes from the book, which we can present to you here in advance. All dishes are ready to serve in around 30 minutes. And the most important thing: the potato is the star of the meal and not just one ingredient among many.

Reading tip:

The classic among quick potato dishes are fried potatoes. Together with bacon and onions, it becomes a well-rounded main course that goes well with the morning farmer's breakfast - ideally with a few fried eggs.

Tipp:The fried potatoes will be particularly crispy if you have cooked the potatoes the day before. This makes the dish perfect.

You need these ingredients:

Are normal baked potatoes too boring for you? Then you should try this recipe for smashed potatoes! The boiled potatoes are roughly mashed and fried until flavorful.

You need these ingredients:
For 4 people

This is how the preparation works:
1. Wash the potatoes thoroughly, boil them just covered with water for approx. 20 minutes, drain, drain well and allow to cool slightly.

2. Preheat the oven to 220 degrees. Line a baking tray with baking paper. Peel the garlic cloves and chop finely. Wash the rosemary and shake dry. Strip the needles from the branches and chop finely. Mix the garlic and rosemary with the oil and brush the baking paper with some of the oil.

3. Spread the potatoes on the tray, flatten them with the heel of your hand and drizzle with the remaining oil. Bake in the hot oven (middle) for approx. 25 minutes until crispy, turning once after approx. 12 minutes.

Reading material:

In the Canary Islands, salty wrinkled potatoes, papas arrugadas, with a red or green mojo are something of a national dish. Here is the recipe for the quick potatoes with coriander. You can store super old ones in it.

You need these ingredients:
For 4 servings

This is how the preparation works:
1. Wash the potatoes thoroughly. In a pot, just cover with water and sprinkle with salt. Bring the potatoes to the boil and cook covered for 20-25 minutes.

2. Drain the potatoes, put them back in the pot and let them stand without a lid on the switched off, still hot stove for about 5 minutes until they develop a white salt crust and become wrinkled. Shake the pot every now and then.

3. Meanwhile, peel the garlic for the mojo. Wash the peppers and chili peppers, halve them, remove the white partitions and seeds and dice roughly. Wash the coriander, shake dry and cut off the lower third of the stems.

4. Remove the crust from the toast and tear into pieces. Puree the prepared ingredients with vinegar, salt and cumin. Gradually mix in the oil. Season the mojo with salt and pepper and serve with the potatoes.

Tipp:Leftover mojo stays fresh in the fridge for about 5 days. Freeze leftovers in portions in an ice cube tray and use to season soups, sauces or salad dressings.

Also read:

This is how the preparation works:
1. Peel and wash the potatoes and cook in a little salted water for 25 minutes. Drain, mash into puree with oil, 2 teaspoons lime juice and salt.

2. Deseed, wash and dice the chili. Wash the coriander, shake dry and chop. Clean and wash the spring onions and cut them into rings.

3. Dice the avocado pulp, mix with the prepared ingredients and 1 teaspoon of lime juice, season with salt. Drain tuna. Season mayonnaise with remaining lime juice, salt and pepper.

4. Place the puree on four plates. Layer avocado, fish, eggs and mayonnaise on top.

At the-A Spanish tortilla is a must! Here comes the simple recipe for homemade tortilla from the oven. A fresh salad tastes good with it.

You need these ingredients:
For 4 servings

This is how the preparation works:
1. Peel and dice onion. Peel and coarsely grate the potatoes and carrots. Heat 1 tablespoon of oil in a coated ovenproof pan (28 cm ∅) and sauté the onion in it. Add the shredded vegetables and fry for 2-3 minutes, turning.

2. Pour in 2 tablespoons of water and cover and simmer for approx. 3 minutes. Season with salt and pepper. Pour into a bowl and let cool briefly. Rub the pan with kitchen paper.

3. Preheat the oven grill to 220 degrees. Whisk the eggs, season with salt, pepper and thyme and stir into the potato mixture. Heat remaining oil in the pan. Add the tortilla mixture and let it set over medium heat for 4-5 minutes.

4. Place the pan in the oven (top) and grill the tortilla for 4-5 minutes. Remove and let cool briefly. Remove from the edge, turn out onto a large pot lid or plate and slide onto a platter. Arrange the ham slices on top.