Meat with vegetables and new potatoes. Young potatoes with meat in pots

Young potatoes have a very special taste, incomparable and unlike the taste of “ripe” potatoes. Most often it is simply boiled or fried in oil, adding fresh herbs, garlic and sour cream. Amazingly delicious! This cooking option is undoubtedly the most popular while the potatoes are still “milky” ripe, not very large, with thin skin. But there are many recipes in which new potatoes are also salted and at the same time go well with meat, spices, seasonings and a variety of vegetables. One of the options - . Or you can cook it with pork and tomatoes, choosing not very fatty soft meat for this dish and adding onions, carrots and spices for taste.
The cooking time for this dish directly depends on the tenderness of the meat, so sirloin or tail meat is best.

Stewed pork with potatoes and tomatoes - recipe with photos

Ingredients:

- soft lean pork – 300 g;
- new potatoes – 500-600 g;
- fresh tomatoes – 3 pcs;
- onion – 2 medium onions;
- carrots – 2 small;
- vegetable oil – 3 tbsp. spoons;
- salt - to taste;
- black and red pepper – 0.5 teaspoon each (or other spices to taste);
- water – 1-1.5 glasses;
- ground paprika – 1 teaspoon;
- garlic or fresh herbs - for serving (optional).

How to cook with photos step by step

How to cook pork stew with new potatoes and tomatoes. Cut the meat into small pieces - 3x3 cubes or strips, but not very thin.




Cut the onions in half, place the flat side on the board and chop the height of the onions into strips 1 cm wide. With further cooking, the onion will not fall apart, will be well saturated with oil and will not dry out when fried. Cut the carrots into pieces of any shape, as you usually cut for a roast or stew.




If the young potatoes are still easy to peel, then simply rub them with a rough sponge; if the skin has already become rough, then cut off in a very thin layer. Cut into large pieces, slices or pieces, taking into account the fact that when boiling or stewing, young potatoes are almost not softened.






Heat the oil, place the meat in it and leave for a minute over high heat until the bottom is well browned. Stir, fry for a few more minutes, stirring, until a uniform golden brown crust is obtained.




Add onion to the meat, stir. Reduce heat and simmer the pork and onions for 5-6 minutes until the onions absorb the oil and begin to acquire a golden color, becoming soft, almost transparent.




Add carrots to the meat and onions, lightly fry them until the color changes (it will turn yellowish and the oil will turn bright orange). Pour in a little water, salt, cover the dish with a lid. Simmer the pork for 15-20 minutes, it should become soft, almost ready. If the meat is too tough, add more water and simmer until soft.






When the stewed pork is almost ready, remove the lid, evaporate the remaining water and place the potatoes in the pan. Season with spices, mix, keep on low heat for about three minutes so that the potatoes are saturated with oil.




Pour in a glass of water and add salt to taste. Wait until it starts boiling, cover with a lid and simmer the potatoes and meat over very low heat until tender, 12-15 minutes. Young potatoes are very tender, try to stir them less so as not to damage the slices.




Cut the tomatoes into large slices. Place on top of the potatoes without stirring. Cover again, keep on low heat for five minutes and turn off. Leave on a warm burner, let the finished dish steep a little. At this time, you can prepare a light vegetable salad, such as cabbage or cucumbers.




Place potatoes with meat and tomatoes into plates without stirring, lifting all layers from below. Serve hot. If desired, sprinkle with herbs and finely chopped garlic. Or make sour cream sauce with chopped dill and grated garlic. Bon appetit!






Author Elena Litvinenko (Sangina)
Also try cooking

Young potatoes with fresh dill and young garlic are a real treat. It’s not in vain that we wait almost a whole year for the summer season, when we can taste this wonderful, albeit simple dish. But the best thing is that early potatoes are not only tasty, but also extremely healthy.

Like many fresh vegetables, it contains a record number of elements and vitamins important for health. Moreover, young potatoes are considered a low-calorie vegetable. When boiled, this figure barely exceeds 60 units.

Eating a variety of dishes prepared from young potatoes helps strengthen blood vessels, prolong the youth of cells and the entire body. The components that make up potatoes help normalize metabolic processes and remove excess fluid and harmful toxins.

You can eat young potatoes directly with the skin on, this will only add nutritional value to the dish. It is believed that it is in the upper part of the root crop that the greatest amount of useful elements is contained. In addition, the skin of young potatoes is so thin that it can be easily removed with the slightest effort. You can peel the tubers not only with a knife, but also with a hard sponge, metal mesh or even salt.

In the latter case, it is recommended to put the root vegetables in a saucepan or a strong plastic bag, add a large handful of coarse salt there and shake vigorously for several minutes. But the easiest way is to fill the tubers with water and soak them for 5-10 minutes, then wash them thoroughly, applying some force. If the potatoes are fresh, only recently dug out of the ground, then the peel will come away from the roots on its own.

When peeling potatoes, it is important to remember that the starch released will certainly stain your hands a dark color. Therefore, when starting the procedure, experienced housewives recommend wearing gloves.

How to cook new potatoes - the best recipe with video

If you don’t have much time at your disposal, then you should use the following recipe. In the oven, young potatoes will cook without your presence.

• 1 kg of new potatoes;
• 1 tsp mixtures of Italian herbs;
• 1.5 tsp fine salt;
• 2 tbsp. olive or sunflower oils.

Preparation:

1. Peel the thin skins of the potatoes, wash thoroughly and lightly dry.
2. Place without cutting into a deep baking tray. Sprinkle with salt, Italian herbs and oil. Stir with a spoon.
3. Cover the baking sheet with foil and bake until done (25–40 minutes depending on size) in an oven preheated to 220°C.
4. All the nuances of preparation will be shown in the video instructions.

New potatoes in the oven - baked potato recipe

To get especially spicy potatoes in the oven, you can pre-marinate them. Then the finished dish will acquire a refined aroma and indescribable taste.

• 0.5–0.6 kg of potatoes;
• 3–4 tbsp. vegetable oil;
• 2–3 garlic cloves;
• salt, black pepper to taste;
• a generous handful of any aromatic herbs.

Preparation:

1. Potato tubers do not need to be peeled, but only washed thoroughly in running water. If the potatoes are large, cut each into 4 parts, if medium, then into two.
2. Place the prepared tubers in any container (pan, jar, bowl). Add coarsely chopped garlic, salt, pepper, spices and oil. Cover with a lid and shake vigorously several times to ensure all the spicy ingredients are evenly distributed.
3. Let the potatoes marinate for 10-30 minutes, shaking occasionally.
4. Place the pickled tubers in a heatproof bowl and pour the remaining marinade on top.
5. Place in a preheated oven (about 200°C) and bake, uncovered, for about 40 minutes. The finished potatoes become golden brown and are easily pricked with a fork.

Young potatoes in a slow cooker - step-by-step recipe with photos

Cooking new potatoes in a slow cooker is even easier. At the same time, it turns out a little fried on top and very tender inside.

• 1 kg of new potatoes;
• 50 g butter;
• water;
• salt.

Preparation:

1. Peel the potatoes using any convenient method, wash them and place them entirely in a single layer in a multi-cooker bowl. Pour some water.

2. Set the “steamer” program (any one that includes boiling) for 20–30 minutes and wait until all the liquid has evaporated.

3. Add butter, switch the device to frying or baking mode. Wait until the butter has completely melted and close the lid.

4. After 5-7 minutes, stir the browned potatoes and wait the same amount for the tubers to fry on the other side.

New potatoes with dill - classic recipe

The classic recipe for cooking new potatoes with dill is basic. Using it and changing additional ingredients, you can get a completely new dish every time.

• 1 kg of new potatoes;
• 50 g butter;
• a bunch of dill;
• salt.

Preparation:

1. Peel the tubers and cut into 2–4 pieces depending on the original size.
2. Pour in water, add salt to taste and cook after boiling until tender on medium gas for 15–25 minutes.
3. Drain the water from the boiled potatoes. Drop a generous pat of butter into the pan and shake lightly to coat each piece.
4. Chop the washed and dried dill and add to the potatoes. If desired, you can add any other herbs to the dill (parsley, a little cilantro, green onions, young garlic feathers). Stir and serve immediately.

Small new potatoes - how to cook them deliciously

If, after sorting through the potatoes, there are especially miniature tubers left, do not rush to use them for banal mashed potatoes. You can make an amazing dish from small new potatoes.

• 1 kg of potatoes;
• 50 g butter;
• 1 tbsp. vegetable;
• 2–3 cloves of garlic;
• salt.

Preparation:

1. Place small potatoes in a bowl, cover with water and wash thoroughly using a brush or stiff sponge. There is no need to clean it after this procedure.
2. Pour water over the tubers and cook after boiling for 5–8 minutes until almost done.
3. Drain the water, and place the potatoes in oil (vegetable and butter) heated in a frying pan.
4. Fry over medium heat until golden brown, remembering to stir actively for even frying. This will take another 3-5 minutes.
5. Finely chop the garlic and throw it into the pan a couple of minutes before turning off the potatoes. If desired, you can add some fresh herbs.

Fried new potatoes

New potatoes are great for frying, but there are a few caveats. Unlike “old” tubers, it cooks much faster, and the pieces perfectly retain their original shape and do not fall apart. For frying, it is better to use olive or sunflower oil. Lard or fatty brisket is ideal.

• 8 medium potatoes;
• frying oil;
• salt;
• optional supplements.

Preparation:

1. Peel the potatoes according to your taste or leave them in their skins, just wash them well. Cut as you like: into strips, cubes, circles.
2. Pour a generous amount of oil into the pan and once it is hot, add the potatoes.
3. Cook as usual, stirring occasionally, until the slices are cooked through and lightly golden.
4. About 3-5 minutes before the end of frying, add salt to taste and add any herbs (dill, parsley, basil, oregano, marjoram) for flavor. You can sprinkle with finely chopped green onions or young garlic.

New potatoes with garlic - a very tasty recipe

The tender flesh of young potatoes goes best with butter and garlic. The following recipe will tell you in detail how to prepare a particularly tasty and aromatic dish.

• 1.5 kg of potatoes;
• 6 tbsp. vegetable oil;
• 3 large cloves of garlic;
• fine salt;
• paprika;
• pepper mixture;
• 100 g hard cheese.

Preparation:

1. Cut the peeled potatoes into large slices. Soak in cold water for 10 minutes to remove excess starch.
2. Drain the water and air dry the potatoes a little. Add salt, pepper mixture and paprika. You can use other herbs if desired.
3. Pass the garlic through a press. Add it to the potatoes, pour over the vegetable oil. Stir and leave to marinate for 5-10 minutes.
4. Place lightly marinated potatoes in an even layer on a parchment-lined baking sheet and top with grated cheese.
5. Bake for approximately 20–30 minutes in an oven at an average temperature of 200°C. When serving, sprinkle with fresh herbs.

Young potatoes with chicken

If you bake chicken with new potatoes in the oven, you can get a complex dish without much difficulty. To ensure that chicken meat is as soft and tender as new potatoes, it must be marinated in advance.

• 3 chicken thighs;
• 0.7 g new potatoes;
• 100 ml sour cream;
• 3–4 cloves of garlic;
• fresh herbs;
• salt, coarsely ground pepper.

Preparation:

1. Rub cleanly washed thighs with pepper, salt and crushed garlic. Leave to marinate for about an hour in the refrigerator.
2. Peel medium-sized potatoes and cut into quarters. Pour in sour cream, add a little salt and stir.
3. Grease a deep dish with oil, place the marinated thighs in the center, and place the potatoes around the edges.
4. Cover the top of the dish with foil and bake for about 40–45 minutes in an oven preheated to 180–200°C.
5. Remove the foil and bake for an additional 5-8 minutes to brown the chicken and potatoes. At the end, sprinkle with finely chopped herbs.

New potatoes with sour cream

Sour cream makes the delicate taste of new potatoes more pronounced, and the cheese crust formed during baking preserves its loose structure.

• 500 g potatoes;
• 3 tsp sour cream;
• 50 g hard cheese;
• ½ tsp. flour;
• 2 garlic cloves;
• 1 tsp vegetable oil;
• taste salt and pepper.

When I was once again thinking about what to cook for dinner, my eyes fell on the pots. And suddenly I remembered that new potatoes with meat in pots are very tasty, satisfying and a delight for all family members. Moreover, preparation requires minimal effort. Cooking potatoes in pots saves time: you just need to prepare the ingredients, place them in the pot and turn on the oven. The oil consumption is much less than if you were making a roast in a cauldron on the stove or frying potatoes in a frying pan. This means that the dish turns out to be less caloric and more healthy. The pots retain the temperature well - this is a nice bonus for late-arriving household members and guests who will not have to eat a cold dish.

Roast in pots turns out unusually tender. I recommend everyone who is partial to this kind of food to try it urgently. In this case, the main thing is to buy the right meat. I use the shoulder portion of a pork carcass. It is so soft and cooks very quickly. It is the spatula that always turns out well. In addition to this part, neck, ham or tenderloin are suitable.

As for potatoes, a successful variety is also important here. Most often, young tubers cook well and taste good. But old potatoes don’t always turn out tasty.

Recipe Information

Cuisine: Russian.

Cooking method: in the oven .

Total cooking time: 50 min.

Number of servings: 2 .

Ingredients:

• pork (shoulder) – 400 g
• potatoes – 500 g
• onions – 2 pcs.
• vegetable oil
• salt pepper.

Cooking method

On a note:

• Before serving, you can sprinkle the potatoes and meat in pots with grated cheese, which melts well.
• Also, after cooking, you can put chopped garlic in pots to enhance the taste and aroma.
• In addition to onions, you can add a little chopped carrots to pots with meat and potatoes. It will add flavor and brighten the color of the dish.
• Instead of pork, you can put veal or chicken in the dish.
• If you want to prepare a lean or vegetarian version of stewed potatoes in pots, replace the meat with mushrooms.

Description

After the dizzying success of delicious chicken breasts in the oven, baked “encore” with zucchini, carrots, or new potatoes, I decided to try using the same principle to cook new potatoes with meat. And what? Slice the pork thinner, marinate in sour cream, cover the potato-zucchini mixture with slices, season with aromatic spices... and bake!

It turned out very tasty and simple! Both the side dish and the main dish are like chops, only not fried, but baked - two pluses at once! It’s healthier and easier to cook. So take note of the recipe for new potatoes with meat, for a change. And besides zucchini, you can add cauliflower or broccoli, bell pepper to the vegetable company... I think I will treat you with a delicious variation on this theme more than once!

Ingredients:

• 0.5 kg of meat;
• 0.6-0.7 kg of potatoes;
• 1-2 zucchini;
• 100 ml sour cream;
• A bunch of all kinds of greens (parsley, dill, green onions);
• Spices to your taste: salt, ground black pepper, turmeric, paprika, dried basil, garlic...)

Instructions:

Lightly beat the meat, cut into slices, on both sides.

Rub with salt, pepper and spices, coat with sour cream and leave for an hour, maybe two - let it marinate. The longer it sits, the softer it will be; you can even leave it in the refrigerator overnight. I stood there for half an hour in a warm kitchen.

In the meantime, let's prepare the vegetables. Wash the potatoes and zucchini, peel, rinse and cut into slices, as if for a roast, not very thin. Because vegetables cook faster than meat, and thin petals will generally turn into puree while the pork reaches condition. So we cut it thicker.

After greasing a baking dish or cast iron frying pan with vegetable oil, lay out the vegetables. Lightly salt, pepper and season with spices.

Cover the vegetables with pieces of meat on top. And once again generously grease with the remaining sour cream.

Place in the oven, preheated to 180-200C, and bake for 45 minutes - 1 hour, until both the potatoes and the meat are soft (check with the tip of a knife).

I bake it uncovered, so the meat turns out crispy, like a real chop, and tasty, like barbecue over a campfire. But also a little dry. If you want it more nutritious and juicier, you can cover the pan with a sheet of foil. And pour a little water on the bottom of the frying pan, towards the end of cooking, so that the food steams and is moistened.