Potatoes in milk (stewed, baked): recipes with photos

Publication in the group: Vegetable dishes

Potatoes seasoned with milk are not only appetizing and nutritious, but also very tender, with a milky taste and aroma. The calorie content of the finished side dish is approximately 136 kcal per 100 g of product. At the same time, you can add garlic, cheese, sour cream, and eggs to the dish.

Thanks to this, the taste of the finished product only improves. However, due to the auxiliary components, there will be more calories in the dish. There are many ways to prepare the delicacy. The vegetable side dish can be baked both in the oven and in a slow cooker, as well as in a frying pan.

New potatoes stewed in milk

Ingredients:

low-fat milk - 500 ml;
potatoes - 1.25 kg;
onion - 150 g;
drain butter - 35 g;
table salt – 0.5 tsp.

Cooking time: 80 minutes.

Calorie content per 100 g: 83 kcal.

Cooking method:

Cut the onion into half rings and the potatoes into rings. Melt the butter in a frying pan and place the onion on it.

Fry until golden brown, then add milk. Place potato rings on top.

Add salt and stir the contents of the pan, cover with a lid and simmer for approximately 40 minutes, stirring occasionally. Such stewed potatoes can be combined with fish or meat dishes, or can be eaten separately.

Patatas Bravas

Patatas Bravas - French fries with spicy tomato sauce, a dish of Spanish cuisine. These potatoes are a classic tapas, that is, a snack to go with beer or drinks, which is served in almost all restaurants and bars in Spain.

Ingredients:

potatoes - 1 kg;
tomato passata (tomatoes in their own juice) - 600 g;
olive oil - 3 tbsp. l.;
onion - 1 pc.;
garlic - 2 teeth;
Tabasco sauce - 1-2 tsp;
sugar - 1 tsp;
ground paprika - 0.5 tsp;
salt - to taste;
ground black pepper - to taste;
red chili pepper (ground) - to taste;
chopped parsley - 2 tbsp. l.

For the tomato sauce, heat the olive oil in a saucepan, fry finely chopped onions and chopped garlic until soft, add tomato passata, Tabasco sauce, sugar, paprika, ground chili pepper, salt, ground black pepper, bring to a boil and cook for 15–20 minutes. until the sauce thickens.

Peel the potatoes, cut into large cubes, dry with a paper towel and deep-fry. Place hot potatoes on a plate, pour sauce on top, sprinkle with fresh parsley and serve.

Milk potatoes baked in the oven

Ingredients:

drain butter - 25 g;
milk - 220 ml;
potatoes - 1.2 kg;
wheat flour – 30 g;
salt.

Cooking time: 50-70 minutes.

Calorie content per 100 g: 117 kcal.

Cooking method:

Cut the potatoes into small slices and rinse with water to remove excess starch, or soak for a while in cold water for the same purpose. Boil until half-cooked, then drain the water and place the potatoes on a baking sheet.

Prepare milk sauce by mixing flour, salt and hot milk and pour over potatoes. Spray a little melted butter and bake in the oven until done. Serve also with added butter.

Baked potatoes in milk with garlic and cheese

Ingredients:

milk - 120 ml;
potatoes - 0.8 kg;
grated cheddar cheese - 200 g;
cream cheese - 250 ml;
ground black pepper - 20 g;
garlic – 10 g;
nutmeg - 20 g;
onions - one piece (small);
sunflower oil (for coating the mold);
salt, paprika - to taste.

Cooking time: 120 minutes.

Calorie content per 100 g: 173 kcal.

Cooking method:

Bring the drink to a boil, then remove from heat. Mix it thoroughly with spices, finely chopped onion, chopped garlic and cream cheese. Place potatoes cut into large slices into a deep baking dish, coated with oil.

Pour the milk-cheese sauce on top, close the lid and bake in the oven for an hour and a half until the potatoes are completely soft.

Sprinkle the dish with cheddar cheese and leave in the oven for another ten minutes until it is completely melted. Before serving, the dish can be sprinkled with paprika.

Useful tips and tricks

For tasty and proper preparation of milk potatoes at home, it is recommended to remember a few useful tips:

If it is necessary to bake the product for a short period of time, then it is advisable to use crumbly varieties of tubers. As a result, the side dish will come out soft and tender.
It is better to take milk with a high percentage of fat content.
The vegetable must be placed on a baking sheet in dense layers. Moreover, each layer can be alternated with other vegetables, fish, meat or mushrooms.
When using fresh mushrooms, they should first be soaked in water, then boiled and fried.
Potatoes with milk can serve as an independent dish or as a side dish for a meat or fish delicacy.
The dish goes well with fresh vegetables and a light salad dressed with butter.

Hearty milk potatoes are an appetizing and tender dish that can be eaten daily. The product can be prepared in various ways: boiled in a saucepan, baked in the oven, stewed in a slow cooker or in a frying pan. At the same time, to diversify the taste, the side dish can include dairy products (for example, cheese, sour cream) and aromatic spices (garlic, rosemary).

How to cook milk potatoes in a slow cooker

Ingredients:

milk - 230 ml;
potatoes - 0.6 kg;
oil drain - 30 g;
salt, herbs, ground pepper;
hard cheese - 100 g;
1 large onion.

Cooking time: 70 minutes.

Calorie content per 100 g: 220 kcal.

Cooking technology:

Cut the potatoes into thin rings and the onion into cubes. Place them in a multicooker bowl and mix with salt and pepper. Pour milk on top so that the potatoes are not completely covered. Place 5-6 pieces of butter on top.

The rest of the cooking process is the task of the multicooker. Set the “Extinguishing” mode for 1 hour. A few minutes before the potatoes are fully cooked, you need to cover them with cheese, then you will get a tasty crust on top.

Before eating, potatoes can be sprinkled with parsley or dill. Serve with meat/fish.

With pork

We suggest you make stewed potatoes with meat and milk. This is a great option for a quick and lazy dinner. Of course, you will have to do some culinary tricks, but everything is so basic that it could only be simpler than scrambled eggs.

Potatoes with meat are always satisfying and tasty, and you can take a little extra product, but then choose only fatty pieces. This will make the dish more nutritious. As a result, the melted fat will saturate the vegetables and give them an appetizing taste and meaty aroma. We will use tender pork ribs - they have enough meat, and thin bones will give the dish a special flavor. Manufacturing process:

Separate the pork into individual ribs.
Roll each part in flour on all sides.
Fry the ribs in a hot frying pan in a small amount of vegetable oil. Do not bring them to readiness immediately, but only until they have a nice crust.
Place the ribs in a saucepan, add some aromatic herbs, and, if desired, a few whole cloves of garlic.
Pour milk over the fried meat - ideally “waist-deep”.
Place peeled large potatoes on top.
Place over high heat, bring the milk to a boil (do not boil!), then reduce the heat and simmer for 30 minutes with the lid slightly open. The milk will gradually evaporate during cooking.
Next, turn the heat to low, cover the dish with a lid and wait until the dish is ready.

Here the milk is completely absorbed into the ingredients, and excess liquid evaporates. As a result, the meat falls off the ribs without any extra effort, and the potatoes become creamy in taste and crumbly. By the way, instead of pork bones, you can use lamb bones.

Potato casserole with egg and milk

Ingredients:

chicken eggs - 4 pcs;
milk – 0.50 l;
potatoes - 1 kg;
ground pepper, table salt;
sunflower oil - 20 ml.

Cooking time: 50 minutes.

Calorie content per 100 g: 112 kcal.

Cooking method:

Cut the potatoes into any pieces you prefer, but not too thick. Transfer to a deep container, mix with vegetable oil and spices so that each piece is greased on all sides.

Distribute the slices evenly and place them in a baking dish. Beat eggs with salt and milk to form a filling. Bake in the oven for 40 minutes or until the potatoes are completely softened and crispy.

Rosehip drink - learn how to properly prepare a healthy drink from medicinal berries.

Tuna bean and tomato salad - try this simple dish.

Making pancakes with starch in milk is very easy if you follow our tips.

General principles of cooking

Potatoes with milk in the oven turn out tasty, soft and with a golden brown crust on top.

To properly bake a dish at home, you need to know the general principles of preparing a side dish:

You can bake not only whole vegetable tubers, but also by cutting the potatoes into pieces. Due to this, the product will become soft much faster. It is also permissible to stuff vegetables with lard, stuff them with various fillings, or cook them together with meat.
Before baking, you can first fry the potatoes in a frying pan and then put them in the oven. Thanks to this method, the vegetables will have a golden brown and crispy crust.
To create a side dish, it is permissible to take both old and young tubers. At the same time, the latter will become softer much faster.
The potato preparation must be placed in a preheated oven. The temperature should not exceed 190 ℃.

To give the delicacy a richer taste and aroma, the dish can be supplemented with a piece of butter or a pinch of dried rosemary.

Fragrant puree with milk, sage and pumpkin

Ingredients:

potatoes - 0.50 kg;
pumpkin - 400 g;
chopped nutmeg - 20 g;
parmesan cheese - 60 g;
milk - 220 ml;
sage - 4 sprigs;
butter - 35 g;
table salt to taste.

Cooking time: 60 minutes.

Calorie content per 100 g: 102 kcal.

Cooking method:

Boil potatoes, cut into small pieces, in salted water for 20 minutes. Drain off the remaining water, replacing it with warmed milk. Add butter and masturbate until smooth.

While the potatoes are boiling, in another container, boil the pumpkin and sage for about ten minutes and grate the Parmesan cheese on a coarse grater. Also puree the pumpkin and sage and mix them with the potatoes.

Sprinkle with nutmeg and salt to taste.

Fried potatoes

Ingredients:

milk - 0.25 l;
potatoes - 0.50 kg;
vegetable oil - 35 ml;
2 medium onions;
table salt ground pepper.

Cooking time: 45 minutes.

Calorie content per 100 g: 106 kcal.

Cooking method:

Place finely chopped onion in a well-heated frying pan with oil. Cut the potatoes into long strips. When the onion turns golden, add the main product to the pan and add salt.

When it becomes half soft, sprinkle it with ground pepper. At the same stage, milk is added. Close the pan and simmer the dish over low heat for ten minutes.

When all the milk has been absorbed into the potatoes, the dish is ready. You can serve it with meat products or vegetables, such as cherry tomatoes.

Which root vegetables are best for frying?

Potatoes, like all vegetables, have many varieties that differ in the content of nutrients, including starch.

It is better not to use a vegetable with a high starch content that is great for pureeing and should not be used for frying. After frying, the pieces will lose their shape and a crust will not form.

Varieties with medium or low starch content work well. They may have a red or yellow skin, and the flesh when cut is white or yellowish.

You can determine how large the amount of starch is by cutting the tuber. The halves need to be rubbed against each other. If they do not stick together when rubbed, water appears on the cut - there is a little starch.

Varieties differ in taste, some have a sweetish aftertaste. However, only summer residents can usually choose a variety before planting. Most people fry whatever is sold in the nearby supermarket.

Pancakes

Ingredients:

milk - 200-250 ml;
potatoes - 1 kg;
sunflower oil - 100 ml;
table salt to taste;
chicken egg - 1 pc.

Cooking time: 20 minutes.

Calorie content per 100 g: 152 kcal.

Cooking method:

Grate the potatoes, then place them on cheesecloth and squeeze out the juice. Boil the milk and pour it over the potatoes, leave to cool. Add salt and egg, mix thoroughly. Heat the oil in a frying pan, spoon the potato mixture into it and fry on both sides until crispy. Best served with sour cream.