10 salty recipes with potatoes to travel from your plate

To change from the traditional French gratins and mashed potatoes, fly on a culinary journey to Europe, Asia and Africa with delicious potato recipes.

The potato is our favorite vegetable in France! We eat 52 kg per year. With more than 3 million tons exported each year, our country is the first on the world podium. It is especially in Italy, Spain, Greece, Germany, the Czech Republic, Ivory Coast, Finland, Thailand, Portugal, and Morocco that we eat French potato! You have certainly already heard of the Spanish tortilla or the Greek moussaka. So once you know how to choose, preserve, peel, cook and cook your potatoes, it is easy to have fun by changing our dear and tender French recipes (gratins dauphinoise, omelets, or purees). There are hundreds of recipes to test and the National Interprofessional Potato Committee offers you 10 to test urgently!

Here are 10 savory potato recipes for a culinary world tour:

  • The recipe for the Pitta di patate
  • The recipe for Bacalhau à Bras
  • The recipe for tortilla with chorizo
  • The recipe for Spanakopita with potatoes and spinach
  • The recipe of the Lohikeitto
  • The recipe of the Kartoffelsalat
  • The recipe for potato foutou
  • The recipe for potato chakchouka
  • The recipe for potato knödels
  • The recipe for Thai chicken styr fried
Slide 10 of 54: Leek-potato bite with caviar, cream sauce and beer
LEEK-POTATO BITE WITH CAVIAR, CREAM SAUCE, AND BEER

The recipe for the Pitta di patate

Head to Italy for this first recipe. To be enjoyed as an antipasto or as a main course, hot, warm, or cold!

Ingredients for 4 people:

  • 400 g tomato pulp
  • Olive oil
  • 12 pitted black olives
  • 1.2 kg mashed potatoes
  • A little breadcrumbs
  • 10 capers
  • 1 egg
  • 200 grated pecorino
  • Salt and pepper
  • 1 small onion

The preparation steps:

  1. In a pot of boiling salted water, cook the washed potatoes for about 20 min. Peel them before mashing them with a fork. Note that it is easier and faster to peel cooked potatoes rather than raw.
  2. Add the beaten egg and grated pecorino to the potatoes. Salt, mix and set aside.
  3. Sauté the peeled and finely sliced onion in a little olive oil for 8 to 10 min. Add the tomato pulp and continue cooking for another 12 to 15 minutes, until the juice is almost completely absorbed.
  4. Add the olives and capers cut into slices 1 min before the end of cooking.
  5. In a lightly oiled gratin dish, pour a little mashed potatoes that you cover with tomato pulp, and then crushed it again.
  6. Pour a drizzle of olive oil, sprinkle with breadcrumbs and bake at 180 ° C 30 to 35 min. Check that the gratin is golden before taking it out.

The recipe for Bacalhau à Bras

Fly to Portugal with this traditional preparation of cod and potatoes cut into matches.

Ingredients for 4 people:

  • 2 cloves garlic
  • 300 g of potatoes for french fries
  • 2 cuil. olive oil soup
  • 600 g cod
  • 1 large onion
  • 6 eggs
  • 2 cuil. soup of sunflower oil
  • A few sprigs of flat parsley
  • 12 black olives
  • Pepper

The preparation steps:

  1. Desalt the cod the day before. To do this, immerse it in water, renewing it regularly.
  2. On the day of preparation, strip the cod with your fingertips and remove the edges.
  3. Sauté the onions and garlic squeezed in a pan with sunflower oil and olive oil. Add the cod that you will let brown for 5 minutes before setting aside.
  4. For potatoes, peel them, cut them into thin slices with the help of a mandolin and cut them into the shape of thin matches. Pass them under water and then dry them in a clean cloth. Precook them in a fryer at 160 °C for 4 to 6 minutes. On absorbent paper, drain them.
  5. In a frying pan, sauté the cod and fries for 5 to 7 min. Mix.
  6. One minute before the end of cooking, add the beaten eggs into an omelet and peppered. Mix them with the rest of the preparation. Sprinkle with olives and chiseled parsley for decoration.

The recipe for tortilla with chorizo

Who has never heard of this typical Spanish omelet? It’s time to try to prepare it at home! To be enjoyed as a tapa, starter, or main course, hot or warm.

Ingredients for 4 people:

  • 3 cuil. olive oil soup
  • 500 g of potatoes for hash brown cooking
  • 1 onion
  • 8 slices of spanish chorizo
  • 6 eggs
  • Salt and pepper

The preparation steps:

  1. Dice the peeled potatoes and chisel the finely peeled onion.
  2. Sauté the onion in a pan with 1 cook. soup of olive oil until it is translucent. Book.
  3. In this same pan, brown the potatoes and then add the onion. Mix.
  4. Beat the eggs into an omelette, salt and pepper.
  5. Stir the potatoes and onion into the omelet and pour half of the preparation into a hot high-brim pan with olive oil. Cover the omelet with chorizo slices and pour the rest over it. Cook for 8 to 9 minutes over low heat. To know if the tortilla is cooked, the edges should peel off easily. All right? Turn it over on a plate and put it back in the pan to continue cooking for 7 to 8 minutes.

The recipe for Spanakopita with potatoes and spinach

Dress in white to taste this typical Greek dish and match the traditional blue and white houses of the country.

Ingredients for 4 people:

  • 200 g spinach leaves
  • 200 g of potatoes for steaming
  • 8 sheets of brick
  • Some leaves of flat parsley
  • 1 drizzle of olive oil
  • 200 g feta
  • 1 fresh onion
  • Salt and pepper

The preparation steps:

  1. Cook the potatoes in water for 20 min. Drain them, peel them, dice them and set aside.
  2. In a frying pan with a drizzle of olive oil, sauté the peeled and finely sliced onion until tender. Stir in the spinach leaves and continue cooking for 3 to 4 min.
  3. Turn off the heat and add the potatoes to the spinach. Also incorporate the crumbled feta. Sprinkle with chopped parsley, salt, pepper and mix.
  4. Take the brick sheets and cut them in half. On the right side of each piece, place 1 cuil. to tea topping. Fold the sheet into a triangle so as to obtain samosas.
  5. Cover a baking sheet with parchment paper and place the samosas on it. Bake at 180 °C for 12 to 15 min. They must be well gilded.

The recipe of the Lohikeitto

What could be better than a soup to warm up in winter? Ask a Finn, he will give you his beautiful recipe of Lohikeitto made from potatoes and salmon.

Ingredients for 4 people:

  • 80 cl of water
  • 200 g of potatoes for steaming
  • 1 clove garlic
  • 2 bay leaves
  • 1 small leek
  • 250 g fresh salmon pavé (skinless)
  • 2 carrots
  • A few sprigs of dill
  • 2 cuil. fish smoke soup
  • A few sprigs of thyme
  • 300 g liquid fresh cream
  • 100 g smoked salmon
  • Salt and pepper

The preparation steps:

  1. After rinsing and peeling the vegetables, cut the carrots into slices, the leek into sections, and the potatoes into large cubes.
  2. Sauté the vegetables, thyme, peeled garlic and bay leaf in a pot with a little olive oil. Cover with water, salt, pepper and stir in the fish fumet. Heat covered for 45 min over low heat.
  3. To prepare the salmon, remove the bones and cut the pavement into large cubes. Cut the smoked salmon into thin strips.
  4. Put the salmon cubes in the soup for 4 to 5 min. Add the liquid cream while mixing.
  5. For serving, pour the hot lohikeitto into 4 bowls and sprinkle with strips of smoked salmon, dill and pepper.

The recipe of the Kartoffelsalat

Like the Germans, make this delicious potato salad to accompany herring or sausages.

Ingredients for 4 people:

  • 1 cuil. mustard coffee
  • 600 g of potatoes for steaming
  • 1 cuil. olive oil soup
  • 25 cl vegetable broth (or poultry)
  • 2 large pickles
  • 1 cuil. powdered sugar soup
  • A few sprigs of chives
  • 1 small onion
  • Some leaves of flat parsley

The preparation steps:

  1. Cook the potatoes in boiling salted water for about 20 minutes. Peel them after letting them cool down. Cut them in half if they are large. Book.
  2. Slice the onion, chisel the herbs, cut the pickles into slices. Book.
  3. Mix the mustard, olive oil, broth and sugar in a bowl.
  4. In a bowl, stir in the pickles, onion, potatoes, herbs and broth.
  5. Reserve in the cool for 30 minutes before tasting and season it to your liking. Germans often accompany it with mayonnaise or yogurt.

The recipe for potato foutou

Now go south. Head to Côte d’Ivoire to taste an alternative to the very popular foto banana. This dish, traditionally made with plantin banana, yam, or cassava, is infinitely available. Fatou is a dough obtained from boiled and pounded flours or tubers and is a basic element in African cuisine. To be enjoyed as an aperitif with a hot sauce or as an accompaniment to a grilled fish or meat in the sauce.

Ingredients for 4 people:

  • Frying oil
  • 500 g mashed potatoes
  • 1 pinch of cayenne pepper
  • 4 plantains

The preparation steps:

  1. Cook the potatoes in a pot of salted water for 20 minutes after boiling. Stop cooking them by passing them in cold water. Peel them and then crush them coarsely pureed with a fork.
  2. Cook the peeled plantin bananas with steam or water for 10 to 12 min. Like potatoes, mash them and add them to the mashed potatoes. Mix by adding a pinch of cayenne pepper.
  3. With your hands, make balls of puree about 4 cm in diameter and put them to cook in a fryer or pan with a little frying oil. Cooked, they must be well browned.

The recipe for potato shakchouka

Further north, in Morocco, in particular, shakshouka is being eaten. Try right away this wonder revisited with potatoes!

Ingredients for 4 people:

  • 2 cuil. to paprika coffee
  • 250 g of potatoes for hash brown cooking
  • 400 g crushed tomatoes
  • 1 onion
  • 1 drizzle of olive oil
  • 1 red pepper
  • 1 cuil. ground cumin coffee
  • 2 cloves garlic
  • Salt and pepper
  • Some coriander leaves
  • 4 eggs

The preparation steps:

  1. Peel the potatoes and cut them into cubes. Rinse and dry them. Place them to cook, with a little olive oil, in a pan that can go in the oven. Cook them over high heat for 4 to 5 minutes and stir. Then lower the heat and cover the pan to continue cooking for 10 to 12 minutes until you get well-browned and tender potatoes.
  2. Pour the spices over the potatoes and mix. Book.
  3. In another pan, sauté for 10 to 12 minutes of olive oil with the pepper washed, seeded and cut into strips and the onion peeled and thinly sliced. Stir in the squeezed garlic and cook for another 2 min. Pour the crushed tomatoes into the pan, salt, pepper and cook for another 10 min.
  4. Turn off the heat and add the mixture to the pan that contains the cooked potatoes. Mix.
  5. In the preparation dig 4 small holes and pour the eggs into them.
  6. Put the preparation in the oven at 210 ° C for 5 to 7 min. Check that the egg whites are cooked thoroughly.
  7. To serve, sprinkle with fresh chiseled coriander and paprika.

The recipe for potato knödels

Back in Europe, with this recipe for poached potatoes. This Czech dish is very close to French dumbbells.

Ingredients for 4 people:

  • 100 g fine wheat semolina
  • 500 g mashed potatoes
  • 1 l beef broth
  • 150 g flour
  • 25 g melted butter
  • 2 egg yolks
  • Salt and pepper
  • Some parsley leaves

The stages of preparation:

  1. Immerse the potatoes in boiling salt water to cook. Drain them and peel them. Mash them into puree.
  2. Add the melted butter to the potatoes after they have cooled down a bit. Also pour flour and semolina into it. Mix until you get a homogeneous preparation.
  3. Place the egg yolks and mix. Reserve the dough in the refrigerator. Take it out when it is cold.
  4. With the cold dough, make small balls and pocket them in boiling water for 3 to 4 min.
  5. Put the broth to heat and incorporate the knödels.
  6. Salt, sprinkle with chopped parsley and pepper.

The recipe for Thai chicken styr fried

For this last recipe, fly very far from the land of cheese and wine. Get a taste of Thailand with this sautéed chicken with potatoes and spinach.

Ingredients for 4 people:

  • 400 g chicken breast
  • 1 fresh onion
  • 1/2 yellow pepper
  • 200 g potatoes
  • 200 g spinach leaves
  • 2 cuil. olive oil soup
  • 1/2 red pepper
  • 1 clove garlic
  • 1/2 cm grated fresh ginger
  • 1 carrot
  • A few sesame grains
  • A few sprigs of coriander
  • 2 cuil. soup of water
  • 1 cuil. cornstarch soup
  • 4 cuil. honey soup
  • 60 ml poultry broth
  • 1/2 cuil. dried chili coffee (according to taste)
  • 1 cuil. toasted sesame oil soup

The preparation steps:

  1. In a saucepan, cook the potatoes for about 20 min. Drain them and peel them. Dice them.
  2. Dice the chicken breasts. Cut the peeled carrot into thin sticks. Prepare the peppers and cut them into brunoise. Chisel the onion finely.
  3. For the sauce, mix the cornstarch with water and add the poultry broth, honey, soy sauce, chili pepper and sesame oil. Mix and set aside.
  4. Heat a cuil. soup of olive oil in a wok. Add the grated ginger and squeezed garlic. Mix well. Sauté everything 1 to 2 min. Extend cooking 6 to 7 minutes to cook the chicken breasts. They must be well gilded. Book out of the wok.
  5. In the wok, sauté the carrots and peppers until they are tender. Add the chicken, spinach and potatoes. Mix and continue cooking for 3 to 4 minutes more. Finally add the sauce that you will bring to a boil. It must thicken and coat all the ingredients.
  6. For serving, sprinkle with sesame grains and fresh chiseled coriander.

Our anti-gasping tip: do not throw away your potato peelings blindly but reuse them for one of our recipes! And if you still have sprouted potatoes, they could be very useful to clean your house for example.

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