Light or Rich, Each Has Its Own Flavor: Six Simple Potato Recipes

When you do not want to eat food from outside and want to make a tasty dish with an exotic flavor yourself using simple ingredients, buy a locally grown potato. It works great as a late-night snack or as a side dish for brunch. The amazing thing about potatoes is that different cuts and cooking methods can produce different textures. Below are the cooking methods I have tried that use simple ingredients and turn out delicious.

Recipes 1 to 4: Potato pancakes, pan-fried potato chunks, potato chips, potato frittata are pan-fried potatoes.

Recipes 5 and 6: Boiled potato chunks and milk potato salad are steamed or boiled potatoes.

The "seasonings*" in the text are: black pepper powder, white pepper powder, salt, and Italian seasoning (basil leaves, oregano or parsley leaves can all add flavor and color).

 

Recipe 1, Potato Pancakes (long prep time, short cooking time)

This is a recipe I ate at a well-known bagel shop years ago and found the texture good, then tried successfully at home!

Step 1. Grate the potato into shreds.

Step 2. Take a handful of shredded potato and press it with both hands into a patty with a radius of 10cm and a thickness between 1~0.5cm.

Step 3. After heating the oil, use medium-low heat and patiently pan-fry both sides until golden brown.

Step 4. Drain the oil and remove from the pan, then sprinkle with seasonings*.

 

Recipe 2, Pan-Fried Potato Chunks (short prep time, long cooking time)

Commonly seen as a side dish in American restaurants.

Step 1. Cut the potato into 2~3cm chunks.

If the potato is cut too large, it takes a very long time to cook through; if cut too small, although cooking time can be reduced, it also affects the texture.

Step 2. Patiently use medium-low heat to pan-fry each side of the potato chunks until golden brown; they can also be deep-fried.

Step 3. Drain the oil and remove from the pan, then sprinkle with seasonings*.

 

Recipe 3, Potato Chips (short prep time)

With patient pan-frying, the aroma is similar to McDonald's fries, and frying them yourself lets you control the quality of the oil.

Cookware: flat-bottomed pan.

Step 1. Cut the potato into thin slices of 0.1~0.2cm.

It is recommended to sharpen the knife first.

Step 2. Use medium-low heat to pan-fry both sides of the potato slices until golden brown.

Step 3. The potato chips are full of aroma; just sprinkle some salt to enhance the flavor.

If you want to be a bit more refined, you can also slice garlic thinly at the beginning, fry it until golden brown, and serve it with the potato chips.

 

Recipe 4, Potato Frittata (add an egg!)

Cookware: flat-bottomed pan.

Ingredient ratio: one potato, one to two eggs, a little fresh milk.

Note: If there is no milk, milk powder can be used instead, or water can be used instead.

Step 1. After beating the eggs, add a little fresh milk or water.

This step can make the eggs taste more fragrant and tender. To increase satiety, you can add more medium-gluten or low-gluten flour; if you want a richer texture, you can also add 0.5cm diced onion or minced garlic.

Step 2. Cut the potato into thin slices of 0.1~0.2cm and pan-fry until cooked or boil in water, then pour in the egg mixture from Step 1.

Step 3. After removing from the pan, sprinkle with seasonings*.

 

Recipe 5, Boiled Potato Chunks

Seasoning: olive oil + basic seasonings*

Step 1. Cook the potatoes with the skin on until done. (Refer to Recipe 6)

Step 2. Cut into 2~3cm chunks.

Step 3. Place the potatoes on a plate and sprinkle with seasonings.

 

Recipe 6, Milk Potato Salad

To keep it simple, you can use mashed potato + (basic seasonings* + a little milk or mayonnaise, choose one).

If you want to entertain guests, the following recipe requires more kinds of ingredients and is more labor-intensive, but the finished dish looks very thoughtful and has a rich texture when eaten!

Ingredient ratio: two potatoes, 1/4 carrot, 1/4 onion, one egg.

Seasoning: basic seasonings* + a little milk, mayonnaise.

Step 1. Cook the carrot, potato, and egg until done.

You can use an electric pot or a pot with water to steam them with the skin on; you can also add cold water and a small amount of salt to the pot, put in the ingredients, cover with the lid, and stew until cooked.

If you want to be a bit more refined, you can first cut the carrot into fine bits (0.05cm), use a small amount of oil, and fry it over low heat until cooked, which can release carotene.

Step 2. While waiting for Step 1 to finish, cut the onion into 0.5cm diced onion.

Step 3. Stew for 7 minutes, then scoop out the carrot and boiled egg.

Put the boiled egg into cold water, peel the shell and set aside; cut the carrot into fine bits. Too many people do not eat carrots, so for color, the finer the better, so that people do not notice its presence.

Step 4. Poke the potato with chopsticks to see whether it is cooked through. After confirming it is cooked, find a large pot that is good for stirring food, flatten and crush the potato, or cut it into 1.5cm cubes.

P.S: I especially emphasize this step because I have encountered a potato that still could not be crushed after boiling for half an hour, but by then I had already put the minced carrot into the large pot. At that point, I just accepted it, picked out the carrot, and cut it into cubes.

Step 5. After handling the potato, add all the ingredients and mix evenly.

In this recipe, every ingredient has its own special role. If you are making it for the first time, you can separately taste the change in texture after adding milk to the mashed potato, as well as the smooth texture produced after adding mayonnaise. Both milk and mayonnaise should be added in appropriate amounts.

 

If you want to take it a step further and put more thought into preparing potatoes, various croquettes, baked cheesy potatoes, and potato vegetable soup are all good choices.

 

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