Seasoning for potatoes: what spices are suitable, cooking features

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Potato occupies one of the leading places in many national cuisines of the planet. And even more so in Slavic. It seems that it is simply impossible to do without it. And this is not surprising, because in fact the potato does not have a pronounced taste, and you can cook from it from soup and mashed potatoes to dessert and bread. It contains various minerals that are quite beneficial.

In terms of taste, potatoes are a master of mimicry. Depending on the spices added and how it is prepared, a wide variety of flavor compositions are obtained. Sometimes it's even hard to say what the dish is made of.

The potato itself is not as high in calories as everyone used to think. The problem is the starch. But you can even eat it on a diet, the main thing is to choose the right additives and seasonings for potatoes. For example, turmeric, ginger and cinnamon are natural"fat destroyers". Dill, thyme and cumin improve digestion. And garlic, onions and dried herbs kill annoying bacteria, relieve inflammation and strengthen blood vessels. In general, eating potatoes with spices is not only pleasant, but also good for he alth.

Boiled potatoes

When cooking peeled potato tubers, bay leaves, turmeric, dill and garlic have been used since ancient times. The aromas of all of the above are transferred to the tubers themselves and delight the taste buds.

If you decide to just boil the potatoes, then add two or three bay leaves to the water. Or dried dill stalks - even its seeds will do, by the way. The scent will be unforgettable.

Cunning housewives always add a couple of garlic cloves to the boiled potatoes, which are cut a little. This not only gives the vegetable a piquant taste, but also prevents the tubers from overcooking. And then it is convenient to crumble them into a salad or use them for stuffing with chicken, mushrooms or meat.

Turmeric gives a subtle flavor. This seasoning for potatoes is used more as a dye. After all, if you add a little spice, the potatoes will become appetizingly yellow. Puree looks especially beautiful, instead of a pale mass, a golden delicacy is obtained.

Boiled potatoes go well with fresh dill, cilantro, parsley and basil when served. And you just want to pour hot young tubers with garlic or unrefined vegetable oil.

Fried and stewed potatoes

For ruddy toastedpotatoes are good black pepper, curry and paprika. In general, fried or stewed potatoes are difficult to spoil with something. It can be flavored with almost any spice that comes to hand, and it will still work.

However, for frying and stewing, it is still better to use ready-made seasoning for potatoes, which already includes a dozen ingredients that give the vegetable both s altiness, piquancy, color, and aroma. It is usually made from a mixture of paprika, turmeric, curry, suneli hops, ground black pepper, allspice, coriander, garlic, dill and parsley. Many manufacturers add monosodium glutamate flavor enhancer to their potato seasonings. This makes the mixture s altier, so the vegetable does not even need to be s alted while cooking.

For those who are allergic to the enhancer, and it is not particularly useful, we recommend buying mixtures in various stores where spices are sold by weight. It's both cheaper and he althier.

Country style potatoes

These fragrant skinned potato wedges have become a real hit. This is how they began to bake potatoes in the west, and only then the recipe came to us. In many fast food restaurants, Idaho potatoes are an integral part of the menu. In restaurants, potatoes prepared in this way serve as a side dish and are served with meat dishes.

"Idaho" came from America when the potato became the main food crop in most states in the mid-20th century.

Seasoning for potatoes in a rustic way, as it is still acceptedreferred to in Russia, includes garlic, basil, dill, parsley and green onions. All this is properly dried and ground into a dark green powder. They are generously greased with slices and sent to the oven. These seasoned baked potatoes can even be a meal on their own and a great alternative to fried and not very he althy potatoes.

There are variations with paprika, then the dish turns reddish and more spicy. Ready potatoes "Idaho" are heartily sprinkled with fresh herbs. In addition, baked slices are very convenient to consume with sauces: ketchup, barbecue, sour cream, garlic or cheese.

Sweet dishes

In Russia, sweet potato dishes are not very common. But in the West, very much so. For example, Czech dumplings. Fruit filling is wrapped in unleavened potato dough - apricots, peaches, berries, and then the balls are boiled and sprinkled with bread crumbs, previously fried in butter with cinnamon. It turns out very unusual and fragrant.

The most common spices for potatoes in sweet baked goods are cinnamon, nutmeg, cardamom and vanilla. A mixture of lemon zest and vanilla is usually flavored with cottage cheese and potato casseroles, fried cheesecakes with potatoes, and potato donuts. Sprinkle such donuts with powdered sugar with cinnamon or vanilla sugar.

Italian flavors

Potatoes are often baked in the oven with typical Italian herbs. Oregano is used to sprinkle pizza, herbes de Provence for meat, and a pinch of marjoram gives food a spicy taste.smack.

The mixture of these herbs, added to the seasoning for potatoes in the oven, allows housewives to diversify the menu. The potatoes are generously smeared with olive oil and sprinkled with the above spices. And, of course, sun-dried tomatoes are added, which reveal unprecedented properties in the oven. The taste and aroma are authentic and unusual, since these herbs are unpopular in Russian cuisine, if only because they do not grow here, and the influence of Italy on the domestic gastronomic culture is negligible.

DIY spices

In fact, making your own spices is much more fun and profitable. Finely chop dill, basil, parsley, cilantro, paprika and it's not difficult to dry it all.

For the lazier, there are shops where fragrant spices are sold by weight. You can buy all sorts of ingredients separately and combine them to your liking in all new mixtures.