Composition / ingredients
Step-by-step cooking
Step 1:
Prepare the ingredients. To prepare a side dish of boiled potatoes, we will need: medium or large potatoes; a small bunch of parsley and dill; butter; bay leaves and salt.
Step 2:
Peel potatoes. It is better to put peeled potatoes in cold water so that they do not darken. Potatoes can be cut into cubes or slices if desired. I cooked it whole.
Step 3:
Wash the dill and parsley, dry and finely chop. Divide the chopped greens into 2 parts.
Step 4:
Boil water in a saucepan. There should be enough water to completely cover the potatoes. Put potatoes, half of the chopped greens and bay leaf in boiling water. Bring the water to a boil.
Step 5:
When the water boils again, turn down the heat. Cook the potatoes under the lid for 15-20 minutes until tender. The readiness of potatoes can be checked, the tubers are pierced with a knife. At the end, add salt to the potatoes.
Step 6:
Drain the water from the pan. Put a piece of butter in the potatoes. Arrange the potatoes on plates and sprinkle with the remaining herbs.
Step 7:
Serve immediately while the potatoes are hot. Bon appetit!
Boiled potatoes are perfectly combined with various sauces. It is prepared very easily, but it turns out very satisfying.
I served this potato with chicken liver under a cheese crust. It turned out a wonderful combination.
Potatoes for this dish must be young. Old and sprouted potatoes are not suitable because of their taste qualities. Try to pick up potatoes of the same size. If you have potatoes of hard varieties, then add a tablespoon of vegetable oil to the water during cooking. And if the potatoes are from crumbly varieties, it is better to add not much vinegar to the water at all.
It is not necessary to add greens to the water, and butter can be replaced with sunflower oil. It's a matter of taste.
When the potatoes are already peeled, we put them in water so that they do not darken and lose vitamins, make sure that they are not in it for very long, because because of this, the potato pulp becomes coarse and loses some starch.
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Bay leaf - 313 kcal/100g
- Parsley greens - 45 kcal/100g
- Dill greens - 38 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
