Potatoes come in different varieties and cooking characteristics, which are important for the success of the recipes. Unless otherwise stated, everyone can use their favorite variety of potatoes. For most recipes I use a semi-solid cooking variety of potatoes, which are very suitable as a side dish such as salt potatoes or pell potatoes. It is best to store potatoes in a cool and dark place so that they do not germinate so quickly.

All data per 100 g:
72 kcal
18 g
2 g
0 g

Recipes with Potatoes

Almond balls
Almond balls For the almond balls it is best to use a floury potato variety. Peel the potatoes and bring to the boil in salt water. ...
Anchovies Tortilla
Anchovies Tortilla is often served as tapas in Spain. It is easy to prepare as it is served cold. ...
Asparagus gratin with spinach leaf
Asparagus gratin with spinach leaf For the asparagus gratin with leaf spinach best use fresh leaf spinach. Peel the asparagus, cut off the ends. ...
Asparagus in salsa
Asparagus in salsa is very suitable as a starter without further side dishes. Wash and peel the asparagus and cut off the woody ends. ...
Asparagus with hollandaise sauce
Asparagus with hollandaise sauce For asparagus with hollandaise sauce it is best to use very fresh organic eggs. Peel the asparagus thinly with the asparagus peeler and cut off any woody ends with a sharp kitchen knife. ...
Asparagus with salmon
Asparagus with salmon is served in a dill sauce. Peel the asparagus and cut off the woody ends. ...
Aubergine Zucchini Casserole
Aubergine Zucchini Casserole Boil the jacket potatoes. Preheat oven to 180°. ...
Bacalhau com Natas Stock Fish
Bacalhau com Natas Stock Fish means in Portuguese stock fish with cream. This casserole gets a very special taste from the stock fish. ...
Bacalhau Stock Fish
Bacalhau Stock Fish is salt dried cod. Stock Water fish for at least 24 hours, renewing the water several times. ...

(C)opyright by Marions Kochbuch