Potato dishes for many families should be present on the table 3 times a week or more. Not only everyday dishes, but also holidays are prepared from potatoes. Potato is in a runs-just such an option when you can feed the family and treat the guests. The potato is prepared in a rustic in a multicooker faster than in the oven, it turns out very tasty.

Potato in a nervous multicooker

Why such a name? In villages and villages, people were engaged in housekeeping and to prepare a delicious dinner and feed their family, they allocated a little time. This recipe is different that the potatoes do not even need to be cleaned, only cut into large pieces, add spices according to the recipe and send to bake in a Russian stove. We have a modern device that will help prepare a similar dish faster than our grandmothers did.

You will need products:

• potato tubers - 0.5 kg;
• garlic - 2 cups.;
• crushed greens of parsley and dill - 1 tsp;
• oil - 2 tbsp;
• salt - a pinch;
• dining horseradish - 1 tsp

Cooking:

1. To make the dish fragrant, must be added to the main ingredient of seasonings. In this case, it is fresh dill and parsley, even for the severity and piquancy of the dish you need to add a little horseradish (sold in stores) and garlic. All this splendor is seasoned with domestic sunflower oil. Imagine what aroma will fill the kitchen? So, let's start with the fact that we will prepare potatoes.
2. To prepare this dish, you will need ordinary potatoes, it is not necessary for it to be young. Rinse the tubers, wipe dry.
3. Then the potatoes need to be cut into 4 parts, if you bought small potatoes, then for 2 parts. But it is better not to take too small potatoes for preparing a dish for this recipe, because the taste will be changed, and the appearance will turn out not so attractive.
4. If you bought large potatoes, you will have to cut each into 8 equal parts. As for the oil, you can use anyone you like, olive, corn or the usual sunflower. Of course, the most delicious potato will turn out of home oil, it is aromatic and gives special taste to the finished dish.
5. Prepare a small bowl, you need to pour 2 large spoons of oil there, add chopped greens, garlic (you can cut it with a knife or pass through the press). As for other seasonings, you can put any, especially fragrant potatoes, if you put a pinch of Provencal herbs in this mixture, especially rosemary. If there is no such mixture, put a twig of dried rosemary, it gives the dish a delicate taste and sophisticated aroma.
6. Do not forget to add salt, we put this ingredient to taste, but we try not to overcome the dish.
7. Now lay out the potatoes in the multicooker bowl (clean and absolutely dry), pour our dressing, mix well. It is very important that each piece of potatoes generously “bathe” in an aromatic mixture.
8. We set the program - this is “baking”, the time from 30 to 50 minutes (based on the parameters of the multicooker power). Also, the cooking time of potatoes can vary in a rustic way, depending on the load of the bowl.
9. You can go about your business, because a multicooker will cope with the cooking process. If you have not gone anywhere, do not be lazy and mix at least 1-2 times potatoes, then it will prepare more uniformly.
10. You can cook young potatoes for 20-30 minutes in the same mode, you need to mix the dish during heat treatment, and 10 minutes before the completion of the program, move the potatoes again so that the ruddy crust is on each side.

After the signal, we taste the dish. Potato in a rustic in a slow cooker should turn out fragrant, bake well and brown. Put the full plates and invite your homes to the table. This dish is preferably hot until it has cooled. Bon Appetit everyone!

Potato in a runs with Provencal herbs

This dish often takes a leading position in the menu of many restaurants, people appreciate the excellent taste of potatoes. This dish is high -calorie and very satisfying, and also incredibly aromatic and tasty. It is impossible to resist so as not to try at least a few pieces of delicious potatoes. As for catering establishments, most likely to improve the taste and aroma of the finished dish, the cooks add flavors. Such potatoes are prepared in a large amount of oil. Tasty, but not useful. We will cook potatoes in a brief in a slow cooker, it will turn out both tasty and satisfying. As for the benefits, it will not hurt a small portion of cooked potatoes 1-2 times a week.

Prepare:

• potatoes - 0.5 kg;
• olive oil - 2 tbsp.;
• curry and Oregano in powder - by a pinch;
• dried or fresh garlic, salt to taste;
• provencal herbs - 1 pinch.

Preparation of potatoes in a rustic in a slow cooker:

1. The whole secret is in the preparation method plus fragrant seasonings. From this number of ingredients you get 2 large portions or 3 average. The process does not take much time, and the result will certainly please.
2. It is advisable to buy young potatoes. Wash the vegetables under the tap, you can rub it with a brush. As for the "old" potatoes, a delicious dish also gets out of it, only if the peel is dense, you will have to clean it.
3. The potatoes need to be cut into 4-6 or 8 parts, here everything will depend on the size of the tubers. Choose the same sizes in the store or market in the market.
4. Mix spices with butter in a bowl, you can immediately take a large deep bowl to mix all the ingredients in it. As for garlic, if you bought dried seasoning, there is enough a pinch, if you put fresh garlic, put 2 cloves. You can both grind and put whole, it is important that he shares his essential oils with the rest of the ingredients.
5. We also put the salt to taste, mix spices with butter, pour the potatoes, mix several times well so that each piece is completely in oil and spices. Now we leave a bowl of potatoes and seasoning for 7 minutes so that the potatoes absorb the aroma of all spices.
6. During this time, you can prepare a multicooker bowl, wash, dry. Please note that the valve also needs to be cleaned, and do not forget to wipe the inside of the lid with a soft, damp sponge.
7. Put the potatoes in the multicooker bowl, close the lid. Turn on the “Baking” program, the time from 40 minutes and a little more, it depends on both the size of the potatoes and the power of the device.
8. After 15 minutes or 20, you need to open the lid to check the degree of readiness of the dish, be sure to mix the potato, then the appetizing golden crust will turn out uniform.
9. 10 minutes before the timer is turned off, open the lid again to mix again and try the potatoes in a brief in the slow cooker to taste, to know how much time you need to cook.

The finished dish must be laid out on plates, generously sprinkled with crushed fresh herbs, add a spoonful of home sour cream. This dish is combined with a salad of fresh vegetables, meat and mushroom dishes. Enjoy your meal!

Potato in a nervous multicooker with mushrooms

Any dishes made from forest mushrooms are incredibly fragrant and very tasty, so we share with you this simple recipe for cooking potatoes in a rustic in a multicooker with the addition of forest mushrooms.

Necessary:

• young potatoes - 700 g;
• mushrooms - 300 g;
• salt and mixture of peppers to taste;
• garlic - 2 cloves;
• vegetable oil - 2 tbsp.;
• onions and fresh parsley - to taste.

Features of cooking potatoes in a rustic in a slow cooker:

1. To make the dish fragrant and tasty, you need to go to the forest, collect mushrooms or buy them on the market. It is desirable that it is white mushrooms, you can take oils, boobs or chanterelles. A mix of forest mushrooms is also welcome. No less tasty potatoes in a rustic in a slow cooker will also be made of mushrooms purchased in a store: oyster mushrooms, champignons.
2. As for potatoes, it is preferred to choose a young potato, just do not rush to buy this product in supermarkets in the cold season, such potatoes are grown on growth amplifiers and pesticides, there is nothing useful in it.
3. Potatoes need to be washed, wiped well, cut into 4, 6 or 8 parts, depending on the initial size of the tuber. Choose the same size potatoes.
4. Mushrooms need to be fried in oil in a pan or make this part of the work in a slow cooker. The "Frying" mode, time sets automatically.
5. First, mushrooms need to be washed, cleaned, whole in water with the addition of salt and bulbs, throw it on a colander so that the glass is excess fluid. Squeeze the water lightly with your hands and cut the mushrooms into small pieces.
6. Greens, onions and garlic - chop. You can chop it with a knife or let the garlic through the press, add salt and pepper, you can beloved spices, enrich the refueling with homemade vegetable oil.
7. We put the potatoes in the gas station, mix, leave for 5 minutes, then put it in a slow cooker, mix with mushrooms. You can cook in two ways: in the “Extinguishing” mode for 20 minutes and 10 minutes in “Baking” mode. Or immediately cook only potatoes (you don’t need to lay out mushrooms yet), the “baking” mode, time - from 30 to 45 minutes, depending on the loading of the multicooker bowl and the power of the device.
8. In the end, 10 minutes before the completion of the program, you need to open the lid to add mushrooms, mix these ingredients carefully together, close the lid again and continue to cook potatoes in a brutally in the slow cooker to the signal.

Enjoy the aroma and subtle taste of this dish with relatives or friends. All great mood and appetite!

Potato in a rustic multicooker with mustard

An unusual combination of products sometimes gives an amazing result. In this case, the recipe has been checked for years and you can safely start cooking. You will definitely like such a tasty and piquant potato in a brief potato cooked in a slow cooker.

We buy such products:

• young potatoes - 1 kg;
• mustard grains - 2 tsp;
• vegetable oil - 2 tsp;
• spices and salt are to taste.

How to cook potatoes in a brief in a slow cooker:

1. As for the choice of potatoes, if the season of collecting a young crop is already completed, you should not postpone the desire to cook this dish, take any potatoes, the main thing is that it is whole, without damage.
2. The potatoes need to be washed, if you bought it on the market, then also clean the peel with a brush, rinse under a stream of water and wipe dry.
3. Each potatoes need to be cut into 6-8 parts, put in a large bowl.
4. In a separate bowl, prepare a fragrant dressing of mustard grains, salt, spices. Be sure to put a pinch of ground oregano and rosemary, pour sunflower oil, mix.
5. The refueling should be poured into a bowl of potatoes, mix, leave for 7-10 minutes so that the potatoes are saturated with spices.
6. After 10 minutes, you need to shift everything into the multicooker bowl, activate the Baking program, the time is 45-50 minutes. We advise you to check the work of the multicooker every 10 minutes and mix the potatoes so that the ruddy crust forms evenly.
7. As soon as the signal sounds and the instrument timer is turned off, you need to mix the contents of the multicooker again, try the readiness of potatoes in a rustic in the slow cooker, if soft, it's time to set the table.

Potato in a rustic multicooker with meat

A hearty dish is when potatoes are served with meat. In order not to cook two dishes separately, we offer to combine the ingredients and make a tasty and hearty potatoes in a vibrant in a slow cooker.

What will be needed:

• potatoes - 700 g;
• pork ribs - 4 pcs.;
• onions and cloves of garlic - 2 pcs.;
• salt, pepper, dried herbs, fresh herbs - to taste;
• walnuts - 2 pcs.;
• hard cheese - 100 g;
• sour cream - 3 tbsp.;
• vegetable oil - 3 tbsp.

How to cook potatoes in a brief in a slow cooker:

1. We will do meat first. It is necessary to fry in a bowl of multicooker or in a pan on the stove on the stove (clean, cut with rings or half rings). As soon as the onion is slightly fried, add ribs.
2. If you prepare in a slow cooker, turn on the program "Frying". Sprinkle and pepper the meat slightly. Fry to rosy crust.
3. Potatoes: wash, dry, cut into 6-8 parts.
4. We put in a multicooker bowl, fry with meat until half -cooked. It is important that excess fluid is evaporated and the potatoes are browned.
5. Add spices and salt, mix. We turn on the program “Baking” for 15 minutes, then “Extinguishing” for 20 minutes.
6. While the potato is preparing in a ceremonial multicooker, we have time to prepare the sauce. We clean the walnuts, rub on a grater, add fresh dill, put salt, pepper and other aromatic seasonings to taste (for example, basil, oregano, rosemary).
7. In the process of preparing potatoes in a brutal in a slow cooker, you need to mix all the ingredients so that the dish is prepared evenly, especially in the "baking" mode.

Lay hot potatoes on plates, add 1-2 tbsp to each. Tasty sauce, trim with chopped herbs. Enjoy your meal!

Potato in a rustic in a slow cooker. Video