Welcome fall with tasty seasonal specialties! Although you can buy potatoes at any time, the potato harvest begins in June and continues until October. Several dishes can be prepared with fresh potatoes in late summer and autumn. Potatoes are not only a real classic as a side dish for steaks and schnitzels, but also very tasty as a main course! We just can't get enough of them! We have put together 3 autumn recipes with potatoes for you! Have fun cooking and enjoy your meal!
Mashed potatoes and pumpkin pulp is a delicious alternative to mashed potatoes. Here are the ingredients:
1 pumpkin
1kg potatoes
200 ml milk
1 onion, chopped
2-3 garlic cloves, minced
1 tbsp olive oil
1 tsp granulated broth
Salt and pepper to taste
2 tbsp parsley, finely chopped
Great dishes with potatoes - simple and sophisticated puree
Preparation: Cut the peeled potatoes and pumpkin into cubes (like for boiled potatoes) and put them in a pot. Cover with water, add some salt and granulated broth. Then simmer for 15-20 minutes until the cubes are soft. Meanwhile, sauté the onion and garlic in olive oil until translucent and pour in the broth. Add milk, salt and pepper. Mash the mixture into the potato and pumpkin cubes, add a little cream if necessary. Sprinkle with parsley before serving. Make sure that the mixture is creamy so that it can be poured onto the panViolationcan lubricate.
Working time: approx. 20 minutes.
Difficulty level: easy
Asparagus and potato salad
The asparagus and potato salad is ideal as a side dish to main courses with meat, such as grilled steaks or Wiener schnitzel. Ingredients:
1kg potatoes
500 g asparagus
1 large onion
2 tbsp chives
6 EL Kill
50 ml white wine vinegar
150 ml chicken stock
1 tsp mustard
Salt and pepper
Fried potatoes with skins
Preparation: Heat the oil in a pan and fry the potatoes for 2-3 minutes until golden brown. Peel the asparagus and cook in salted water for 7-8 minutes. (Optional thepotatoesand peel the asparagus and cook in salted water, rinse, drain and cut into thin slices. Cut the onion into cubes and fry in the pan until translucent, then deglaze with the vinegar and pour in the chicken stock. Let everything simmer a little. Mix the hot marinade with the mustard well in a pot and then pour over the potato and asparagus salad. Add some oil and season with salt and pepper. Sprinkle with chopped chives just before serving.
Working time: approx. 30 minutes.
Difficulty level: easy
Hasselback potatoes
Hasselback potatoes (or accordion potatoes) taste fresh, smell good and look irresistible.
Ingredients:
4 large potatoes (approx. 1 kg), firm, if possible long and of the same size
2 sprigs rosemary, fresh or dried
6 sprigs dried thyme
4 cloves of garlic
3 tbsp breadcrumbs
40 g Parmesan
2 THE BUTTER
2 tbsp olive oil, extra virgin, cold pressed
some salt, pepper to taste
Fat for the baking tray
Preparation:
Preheat the oven to 200°C and grease a baking tray. Peel the potatoes and cut them in half lengthwise. Place one half of each on a board and cut 5 to 6 mm apart so that it doesn't fall apart. Slide a flat knife under half and place on the baking sheet. Then push the slices apart slightly. Put the finely chopped herbs and garlic cloves in a mortar with 1/2 teaspoon of salt and a pinch of pepper and grind everything finely. Add 2 tablespoons olive oil. Mix the mixture with the breadcrumbs and sprinkle over the potatoes. Grate the Parmesan finely and carefully drizzle it between the potato slices.
Cook the potatoes in the oven at 180 °C for about 40 minutes until they are crispy. From time to time, use a spoon to drizzle the oil that collects at the bottom evenly over the potatoes. Turn the Hasselback potatoes halfway through the cooking time. Serve hot with tzatziki.
Working time: approx. Approx. 20 minutes.
Cooking/baking time: approx. 50 minutes.
Difficulty level: easy
