Potatoes in a uniform in a slow cooker. How to cook potatoes in a uniform in a multicooker delicious

The ancient Slavs affectionately called potatoes their nurse, and today this hearty representative of the nightshade family gives a head of the supermarket for many products. The modern mistress always keeps several potatoes in her mind, and with the advent of a multicooker in our kitchens, there are even more recipes with root crop! Whatever you do with potatoes - baking, cooked, fried - it turns out incredibly tasty. For example, potatoes in a uniform in a multicooker are considered not only a delicious, but also a very useful dietary dish, but to cook it easier. You already know that you will serve for dinner today, right?

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Potatoes in a uniform in a slow cooker: how to choose the right potato

There are so many varieties of root crop today that the uninhabited buyer is not long to be confused. For perfect potatoes in the uniform, you will need the original product with the following characteristics:

evenly solid and dense potatoes. Root crops marked with putrefactive traces, processes and whitish (brown) spots indicate storing the product in excess of the permissible measure, so they are unsuitable. Potatoes that have launched sprouts are good for planting;
smooth plain peel color. Greenish or frankly green spots on the potatoes signal the presence of a sololin, the large quantities of which are a serious danger to humans (the substance is poisonous);

by painting potato pulp, they are judged by the amount of beneficial substances and the taste of the finished product. In white potatoes, an order of magnitude less starch than yellow, which is why cooking it until appetizing softness will have to be much longer. The pink variety is very dense - such potatoes are the best suited for salads. Delicious blue and purple potatoes have a pleasant nutty flavor;
to prepare potatoes in a uniform in a slow cooker, choose starchy varieties. To understand how much starch in potatoes, use a special technique. Cut the tuber into two parts, rub the halves against each other along the cut line, connect them. Holding on to the upper half, raise the tuber. If the parts do not break up, there is a lot of starch in potatoes;

definitely do not buy potatoes with unnaturally large tubers. Such a root crop, most likely, were very in a hurry to grow, so they “stuffed” it with nitrates. An undoubted sign of the presence of nitrates in potatoes is oozing juice if you pave the peel with a fingernail;
the most nutritious and tasty potatoes are small, not exceeding in a diameter of 7-8 cm. Compared to small tubers of healthy components in large potatoes by 30% less.

Potatoes in a uniform in a slow cooker: in what mode to cook

Getting a delicious potato dish from multicooker is extremely simple. The newfangled device retains much more vitamins and other substances we need in the product than the oven. To prepare a delicious side dish for vegetables or meat, at your disposal several programs are “extinguishing”, “baking”, “pilaf”, “steaming”. Depending on the regime, the technology for making potatoes in a uniform in a multicooker has certain features:

The easiest way to use the “steam cooking”. In this case, fill the bowl 2 to 3 multicostacans of water. Potato in the peel is welded after half an hour. During the operation of the device, you can open the lid to check the readiness of the tubers. If you want to get a dietary dish, put the potatoes not in the bowl, but in a pairing basket.
The pilaf program suggests that the uniform potato will be prepared under a closed lid all the time. Water is added at the rate of 1.5 multistakan liquid per 0.5 kg of potatoes. Ready tubers are slightly fried from below.
Preparation of potatoes in a uniform in a multicooker at the “Extinguishing” program will take you 40 minutes. Pour so much water so that the liquid almost covers potatoes. You can look under the lid in this mode, how much you need.
You can open the lid while frying potatoes at the Baking program. Cooking time will be about 45 minutes.
When using the "Frying" mode, be very careful and do not leave the dish unattended - it is easy to burn potatoes. Preparation of potatoes in this case takes about 30 minutes with an open or closed lid.

Baked potatoes in a uniform in a slow cooker

Prepare the following ingredients for the dish:

potatoes - 10 tubers;
sunflower oil;
salt;
ground black pepper;
garlic, parsley - to taste.

Let's get down to work:

Fill the multicep with sunflower oil - enough for the liquid to cover the bottom of the saucepan by about 3 - 4 mm.
Put clean dry tubers in a slow cooker, salt and pepper them. Close the lid and activate the "pastries" mode.
After 25 minutes, open the device and turn the potatoes to another barrel. Sprinkle the tubers with finely chopped garlic and parsley, close the lid and cook the dish for another 20 minutes.

Ready -made potatoes in the uniform in a slow cooker are good in combination with sauerkraut, herring, pickled cucumbers. Enjoy your meal!

Young potatoes in the uniform with fat in a slow cooker

Take the following products:

young potatoes - 1 kg;
garlic - 3 - 4 slices;
fat - 100 g;
salt.

Look into the potato recipe in a uniform with fat in a slow cooker:

Chop the lard with thin slices and put on the bottom of the multichanes. Run the “frying” to melt the pieces a little.
Wash the young potato tubers and wipe it thoroughly with a towel. Put the potatoes in a slow cooker and close the lid.
Cook the dish for half an hour. During this time, the potatoes need to be mixed several times so that the frying is uniform.
Cut garlic teeth in half and add to the bowl 5 minutes before the completion of the program. Salt is added to the finished dish.

Stewed potatoes in a uniform with mushrooms in a slow cooker

The products from which we will cook:

potatoes - 0.5 - 0.6 kg;
forest mushrooms or purchased champignons - 350 g;
onions - 1 head;
sunflower oil - 1 tbsp. l.;
garlic - 1 tooth;
ground black pepper;
nutmeg - a small pinch;
salt.

The procedure for making potatoes in a uniform with mushrooms in a slow cooker:

Young small potatoes with thin skin are extinguished as a whole, and large tubers with a coarse peel can be cut into large slices. Do not forget to pour cold water cut into parts of the potatoes.
Prepare the mushrooms: wait for the frozen to hide, dried - soak in warm water for some time, boil fresh mushrooms from the forest in salted water, and store - just chop how much you like.
Peel the onion, divide in half and cut into half rings.
Put the slow cooker in the "Frying" mode, add sunflower oil to the bowl, warm it, and then fry the chopped onion for 5 minutes.
Put the mushrooms and fry the products in the same mode, periodically stirring them, for 10 minutes.
Mushrooms will let the juice - add potatoes when it completely evaporates. Close the lid, rearrange the device from the “frying” to “stewing” and cook the dish for 30 - 40 minutes.
5 minutes before the end of the program, open the slow cooker and season the products with salt, pepper, and garlic. Close the lid again and wait for the sound signal. The fragrant dish is served hot. Enjoy your meal!

Potatoes in the uniform with rosemary in a slow cooker

Make sure if all the necessary products are at your hand:

young potatoes - 0.6 kg;
olive oil - 3 tbsp. l.;
garlic - 5 lobules;
fresh rosemary - 2 - 3 twigs;
salt.

We will cook potatoes in the uniform with rosemary in a multicooker like this:

Wash the potatoes thoroughly. For convenience, use a brush. Dry the tubers with a clean towel.
Divide large potatoes into 6 - 8 parts, but we advise you to choose small tubers for the dish - they will not have to cut them, then the taste of the finished dish will be beyond praise.
Pour olive oil into a deep plate, add salt and sliced \u200b\u200brosemary there. Following, put 1 -slice of garlic chopped to the state of gruel.
Now place potatoes in a plate and mix the tubers carefully. Make sure that each potato is covered with oil.
Put the potatoes with refueling in the multichan, then add 3 - 4 garlic tooth and program the “baking” mode for exactly half an hour. 10 minutes before the completion of the device, mix the contents of the bowl.

Baked potatoes in a uniform with sour cream in a slow cooker

Ingredients:

young potatoes of medium size - 8 tubers;
sour cream - 100 g;
milk - 100 ml;
salt;
mustard oil - 1 tbsp. l.

According to the recipe, the algorithm of actions to prepare potatoes in the uniform in the multicooker is as follows:

On clean and dry tubers, make shallow transverse cuts with a knife. Grate potatoes with salt.
Fill the multichan with milk, then put sour cream and oil. Mix products.
When the sour cream sauce acquires a uniform consistency, add potatoes to the device bowl. Mix products so that sour cream covers the whole tubers. Now lay each potato with incisions down so that the finished tubers get a browned striped barrel.
Close the slow cooker and start the "baking" for 1 hour. The baked delicate dish is served hot to the table. Enjoy your meal!

Potato in a uniform in a slow cooker: hearty julienne

The following products will be needed:

medium size potatoes with a dense peel - 6 tubers;
champignons - 250 g;
chicken breast - 300 g;
medium -sized onions - 1 pc.;
hard cheese like Kostroma - 100 g;
sour cream - 5 tbsp. l.;
tomato paste (but possible without it) - 1 tbsp. l.;
water - 1 tbsp.;
ground paprika - 0.5 tsp;
water salt - 1 tsp;
salt for Julien - 1 tsp;
vegetable oil for frying.

How to cook julienne in potatoes in a slow cooker:

Chop chicken breast, onion and mushrooms in small pieces. Put the products in Multichash and fry them in a small amount of oil on the program "Frying - Vegetables". At the same time, do not forget to supplement the contents of the multicooker 3 tbsp. l. Sour cream, half a grated cheese, salt and paprika.
Wash the potato tubers thoroughly and dry. Cut each potato in half and make a recess in each half for the filling.
Fill the potato "boats" with a finished dressing and place them in a multicash. Pour the products with a mixture of water, 2 tbsp. l. Sour cream, 1 tbsp. l. tomato paste and salt. Put the device in the "baking" mode for 45 minutes and close the lid.
Garnish the finished julien in potatoes in a slow cooker with remains of cheese chips. Enjoy your meal!