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Peasant potatoes with peppers

Peasant potatoes with peppers


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We peel the potatoes, wash them and cut them into cubes (as for soup)

We clean the onion, the garlic and the pepper, we wash them and then we chop them faithfully,

In a saucepan (pan) add a little oil and when heated add onion, garlic, pepper and let it harden a little (enough to soften a little), add the potatoes and mix. Add enough water to cover the potatoes and cover with a lid. Let it boil for a few minutes, then add the chopped dill, season to taste and mix.

Meanwhile, grease a tray with oil or line it with baking paper and put the potatoes,

Cover the tray with cling film and put it in the preheated oven for about 30 minutes, then take the foil and leave it for about 5 minutes (until it browns nicely on top)

They can be served with a steak.


Peasant potatoes with spicy sauce

Peasant potatoes with spicy sauce - recipe, method of preparation, comments and cooking instructions.

Ingredients (8 servings of peasant potatoes with spicy sauce):
2 kg medium potatoes, 2 tablespoons oil, 1 teaspoon grated paprika

for sauce:
1 small cauliflower, 2 tomatoes, 3 bell peppers, half a bunch of parsley, salt

Method of preparation:

Peel the potatoes, wash them and let them drain, then cut them into quarters lengthwise. Mix them in a bowl with the oil and the paprika and bake them in a heat-resistant form, in the preheated oven, over a moderate heat, for 45 minutes. From time to time, drip a little water.
For the spicy sauce, peel the tomatoes, peel and wash the peppers. Cut the peppers into strips and the tomatoes into large pieces. Unwrap the cauliflower in bunches. Boil peppers, tomatoes and cauliflower. Pass the cooked vegetables and salt the sauce to taste.
Sprinkle the hot potatoes with parsley and bring them to the table with the bowl of hot sauce.

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Welcome to our blog with home-cooked recipes. Our blog contains a collection of Romanian and worldwide recipes. These recipes can be cooked by any housewife, in her own kitchen, because our recipes contain step-by-step cooking instructions, as well as photos or videos. .


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3 comments:

Super recipe, I haven't eaten peasant potatoes for an eternity, you made me want it. Kisses and Happy Holidays!

To the peasant potatoes I knew that red bell peppers are added, which are cooked together with the muscle. Besides the color it gives to the food, it has an incredible taste: D

Terra, there are many ways to prepare these potatoes. Probably everyone adapted the original according to the "quotes of the house" and to taste.
Probably in the recipe you know, the pepper replaced the paprika, which I used. :)
I am convinced that both varicose veins are equally good. ) As good as a simple version that I once ate at a restaurant, without muscle, only potatoes and onions.


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Peasant potatoes with kaizer and red pepper from: potatoes, kaizer, onion, pepper, oil, salt, dill.

Ingredient:

  • 4-5 large potatoes
  • 300 g kaizer
  • 2 large onions
  • 1 red bell pepper
  • oil
  • salt
  • dill

Method of preparation:

Wash the potatoes and boil them in salted water. After they have boiled, peel them and cut them into cubes.

Heat oil in a saucepan, put the julienned onion and finely chopped bell pepper.

When they have softened, add the thinly sliced ​​kaizer and let it harden until the onion softens.

Remove from the heat, add the diced potatoes and salt to taste. Serve with chopped dill decoration.


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Peasant Potatoes with Thyme

We wash the peel of the potatoes and boil them until the fulcrum enters them, being careful not to boil them more than necessary. Or boil them ready cleaned in water or steam.

While the potatoes are boiling, cut the onion. Put the bacon (kaizer, Transylvanian breast, smoked pancetta) in a pan, cut into pieces to taste and leave it until it becomes slightly crispy, if necessary add a little more oil.

When the bacon is fried, take it from the pan and put the onion in the fat it left, add salt and let it soften over a very low heat, it must become transparent and soft. Add 1-2 tablespoons of water if needed, [u: f8bbf2119a] onions should not burn [/ u: f8bbf2119a].

When the onion is ready, add the fried ham and the peeled potatoes to the pan and cut them into pieces. Mix carefully without crushing the potatoes and pour everything into a tray. Put the tray under the grill in the oven or if you don't have a grill, put it in the oven heated to maximum until a crust forms on the potatoes.

But you can leave everything in the pan and put the pan on the bitter flame of the stove at maximum power without stirring if possible, until the potatoes catch the crust.


Baked peasant potatoes with onions and paprika!

Don't have a rolling pin to spread the dough? No problem, you can use a bottle of wine!

The cake / cake will cut perfectly if you use a hot knife.

For best results when baking a cake / cake / muffins / cake, etc., leave the butter and eggs at room temperature overnight.

Fresh basil is better kept at room temperature if its stems are kept in water.

To give a beautiful color to cakes, cakes, pies and croissants, spread them on top with latte before putting them in the oven.

It is recommended that the steak not be salted before being fried, as the salt will cause it to dry out excessively and lose its flavor.

When it is necessary to add water to food, it is advisable to use hot water

Keep the onion in the milk before frying it to make it tastier and crispier

If you want the mashed potatoes to come out fluffier, add a teaspoon of vinegar.

In order for the cooked vegetables to retain their color, take them out of the water in which they were boiled and place them in a bowl with cold water or ice cubes.

Put a spoonful of yogurt in the composition of the glazes, so that it does not crack when it cools down.

If the cookies you made came out too hard, put a slice of bread in the box in which you keep them.


Baked trout stuffed with peasant potato garnish

Ingredient: 2 fresh trout, a lemon, a large tomato, 2-3 cubes of butter, a rosemary powder (or green rosemary if you have it), baking paper, 400 gr potatoes, 1/2 red pepper, a red onion, a carrot, salt and pepper

Method of preparation. Clean the trout well, remove their gills, cut on the belly and remove all the entrails, wash under running cold water. Separately peel the onion, pepper and julienne, then peel and wash the potatoes. Cut the potatoes into cubes and cook for about 10 minutes with a little salt.

Rosia washes and slices. The lemon is washed and sliced. Peel a squash, grate it and cut it into long strips. Sprinkle the trout with lemon slices, a slice of tomato, and a little butter, then season with salt and pepper. Put oil in a pan, after boiling potatoes drain the water, mix with onion, chopped pepper, carrot, rosemary, a little salt, then put in the pan. Place the trout among the potatoes and bake in the oven at 180 degrees C for 20-25 minutes..


Rustic potatoes

These peasant potatoes can be served as such, as a meal in itself, or can be served as a side dish for those who want a more consistent meal.

* 3 large potatoes
* 1 onion
* 200 g gypsy muscle
* 2 tablespoons olive oil
* salt and pepper
* Paprika

Boil the potatoes, cut into cubes or in their skins, as desired, in salted water.

We cut the muscle into thin strips that we fry a little in a pan sprinkled with a little olive oil.

Add finely chopped onion or sliced ​​scales. I preferred to chop it finely for whimsical reasons. :))

After the onion has softened, add the diced potatoes and mix gently so that they do not crush.

Add the paprika and adjust the taste of salt and pepper. After I put the paprika, I don't leave it to fry much, because it becomes bitter.