Do you think baking potatoes in the oven is as easy as shelling pears? We won't argue. But even this can be done in a special way. I would like to tell you about one recipe for baked potatoes, which has a number of advantages compared to regular ones. The only thing you will need is a steamer.

• You don't need to turn on the stove to cook it. In the summer, this is a huge plus, since the kitchen does not heat up and you can stay in it at this time.
• There is no need to bother with the cooking process and watch the dish on the stove. No fuss, no stress!
• It's economical. 8 hours of operation of a steamer is half as much electricity as 1 hour of operation of an oven.

This is not even a recipe, but rather a technology for preparing baked potatoes. There are 7 stages in total.

Stage 1: Gathering ingredients

• potatoes → its quantity depends on the capacity of the steamer - it should fill no more than 3/4 of the total volume;
• olive oil → optional, but the oil gives the potatoes a special aroma;
• salt and pepper → also optional, but without them it will be a bit bland;
• herbs, garlic powder and other seasonings → add more flavor to your dish.

Stage 2: Peeling potatoes

Wash and peel the potatoes, removing eyes, damage and bad spots. Leave the potatoes to dry for a few minutes.

Stage 3: Preparation

Prick each potato evenly 6-8 times with a fork. This will prevent them from exploding when they heat up in the oven.

Stage 4: Placement

Place the potatoes on a large baking sheet, drizzle a little olive oil over everything and rub each potato with the oil.

Stage 5: Seasoning time

Sprinkle potatoes with salt, pepper and seasonings.

Stage 6: Completion of preparation

Wrap each potato in aluminum foil. Make sure the foil fits tightly to the peel. For ease of use, cut the foil sheets in advance.

Stage 7: Laying potatoes

Place the potatoes in the steamer with the foil seams at the top. No need to grease the inside of the steamer with oil or add water! That's all. Leave everything for 8 hours. You can determine the readiness of the potatoes with your fingers - they should be soft.

Note*: It is important not to fill the steamer completely. Otherwise, the top potatoes will not be baked, and the bottom ones, on the contrary, will be overcooked. The best option is to fill the steamer to 3/4 of the total volume.

Ready! Remove the foil, cut the potatoes lengthwise and break them in half.

EVENTUALLY:

• The potatoes turn out slightly moist inside, but the taste is simply amazing! Due to slow baking, starch, which is known to be abundant in potatoes (up to 40%), is converted into less complex polysaccharides and monosaccharides. And when it interacts with saliva, it ferments, so we feel the sweet taste.

One large baked potato contains 75 grams of carbohydrates. This is the equivalent (!) of five tablespoons of sugar (1 tablespoon = 15 g), almost the daily requirement of an adult.

• Long baking in a steamer makes the potato pulp moist, sweet, and appetizing. While potatoes baked in a conventional oven become whitish, dry, without a pronounced taste.

• A tasty crust forms under the skin, which should not be neglected. It is very tasty! In addition, it absorbs the beneficial properties of potato peels, as well as olive oil.

The peel of one fist-sized potato contains half the daily requirement of potassium, iron, zinc, phosphorus and vitamin C.

Do not leave cooked potatoes in the steamer! This is what a baked potato looks like↓

HOW AND WHAT TO EAT BAKED POTATOES WITH?

We suggest you take note of 3 sauces. They go wonderfully with baked potatoes and add a bit of sophistication to this simple dish.

• 1 glass of cottage cheese;
• 1 tablespoon lemon juice or white vinegar.

Mix the 2 ingredients in a blender until smooth, with a consistency similar to sour cream. Place on baked potatoes. You can sprinkle green onions on top.

• 1/2 cup peanut butter;
• 2 tablespoons soy sauce;
• 2 teaspoons rice vinegar;
• 1 teaspoon sesame oil;
• 1/4 teaspoon cayenne pepper;
• 1/2 teaspoon chopped ginger root;
• 1 teaspoon chopped garlic;
• 1 teaspoon honey;
• 3/4 cup water.

Mix all ingredients in a saucepan and cook over low heat. Cook, uncovered, for 10 minutes, stirring frequently. If you want the sauce to be less thick, add more water.

This sauce can be stored in the refrigerator for up to 1 week. You can also reheat it in the microwave or over low heat on the stove.

• 4 fresh tomatoes or 400 g canned in their own juice;
• 2 tablespoons olive oil;
• 1 tablespoon minced garlic (3 cloves);
• 1/2 teaspoon ground red pepper;
• 2/3 cup dry red wine;
• 1/3 cup red wine vinegar;
• 1 teaspoon oregano;
• 1/2 teaspoon thyme;
• 1/2 teaspoon marjoram;
• 1/4 cup chopped fresh basil (or 1 tablespoon dried);
• 1/4 cup chopped fresh parsley (or 1 tablespoon dried);
• 1/2 teaspoon sugar;
• 2 teaspoons salt (to taste);
• 1/2 teaspoon ground black pepper.

Heat olive oil in a large saucepan over medium heat. Then add garlic, red pepper and cook for about 1 minute. Wait until the garlic turns golden. Then add the tomatoes (along with their liquid), wine, vinegar, oregano, thyme, marjoram, basil, parsley, sugar, salt and pepper. Bring everything to a boil, reduce heat and cook for 40-60 minutes, uncovered, until the mixture reaches the desired consistency.

What is your favorite dish on our tables? Potatoes fried, boiled, stewed... But the recipe for airy and tender potatoes cooked in a double boiler will definitely not leave lovers of delicious food indifferent. This diversity is why we love our truly national product!

This is the most versatile side dish that goes well with meat, poultry, vegetables, fish and mushrooms, and when steamed it is also healthier than other cooking methods. In a double boiler it should be cooked “in its uniform”, i.e. in the peel. What we most often cut contains a whole storehouse of useful substances, and is also rich in enzymes that ensure the digestibility of potato starches by the body.

Other vegetables and herbs help break down starches and digest them, so the healthiest potato dish should also contain other plant foods. Let's get acquainted with several recipes for preparing potato tubers that will be as beneficial as possible for our body, and also properly steamed.

Recipes for cooking in a steamer are varied and can be prepared in a variety of ways, especially if the steamer has a rice bowl (without perforations). For example, you can cook it in its uniform, peeled, with vegetables, meat or chicken. When steamed, potato tubers remain intact, do not crumble or boil, and therefore look very beautiful in any dish.

Potatoes can be steamed simultaneously with any other products - meat and fish products, vegetables and fruits, since they cannot be spoiled by foreign odors and juices.

Recipe for French Potatoes with Artichokes

Ingredients

• — 12 pcs. small size + -
• — 2 pcs. large size or 250 g + -
• Marinated artichokes— 250 g + -
• - 2 tbsp. l. + -
• - taste + -
• - taste + -
• Ground black pepper- taste + -

Preparation

1. Wash the potatoes, peel them and cut them into slices the size of orange slices.
2. Place the potatoes in the steamer basket and cover with a lid. Steam for 25 minutes.
3. While the potatoes are cooking, prepare the peppers. It needs to be cleaned, removing the stem and seeds (as we prepare peppers for stuffing). Place whole peppers in a hot saucepan with oil and lightly fry them until soft.
4. When the potatoes are cooked, open the lid and place the fried peppers on top of the potatoes, and cover with artichokes on top. Let the potatoes and vegetables sit for another 2 minutes until they are completely heated through.
5. When ready, put everything in a deep dish, sprinkle with parsley, salt, add pepper and pour the artichoke marinade over everything. Mix carefully and place on a serving plate. Decorate the dish with vegetables.

Bon appetit!

Homemade potatoes with ham

Ingredients

• — 6 pcs. + -
• Smoked ham— 200 g + -
• - 2 pcs. + -
• — 2 lobes + -
• - 1 tbsp. l. + -
• - 1 tbsp. l. + -
• Chopped celery greens- 1 tbsp. l. + -
• - taste + -
• Mixed peppers - to taste + -

Preparation

1. Cut the onion into thin rings or half rings. Grind the garlic into thin slices. Cut the ham into thin strips up to 2 cm wide.
2. Peel the potato tubers and cut them into thin slices.
3. Place all the ingredients in a steam basket in layers, sprinkle with garlic, onion and pepper. Salt.
4. Cover the bowl with foil, close the lid and cook for 30 minutes.
5. Cover a large serving dish with lettuce leaves, place potatoes and ham in its center and sprinkle with herbs.

Tip: you can fry the onion until golden brown - it’s tastier.

Bon appetit!

Ingredients

• - about 1 kg + -
• - 2 pcs. + -
• Fresh mushrooms (champignons, wild mushrooms)— 300g + -
• — 1/2 + -
• - 2 pcs. + -
• Set of Provencal herbs- 1 tbsp. l. + -
• - taste + -
• - 2 tbsp. l. + -

Preparation

1. Cut the fillet into 2x2 cm cubes, cut the onion into half rings. Stir, pour in lemon juice, sprinkle with Provençal herbs, and pour in olive oil. Mix thoroughly and set aside for 15 minutes.
2. Wash, peel and cut the potato tubers into 2x2 cm cubes.
3. Wash the mushrooms, let the water drain, cut them into large pieces, add to the meat and mix.
4. The dish is prepared in a two-level steamer. Place the potatoes in the lower bowl, after salting them. In the top - meat with onions and mushrooms (squeeze out the marinade). Close the lid and cook for about an hour.
5. We disassemble the steamer, first put the potatoes on a dish, cover it with meat, mushrooms and onions on top. Decorate the dish with vegetables, sprinkle with herbs on top. Serve this potato dish with sour cream or cream sauce.

Bon appetit!

A simple recipe for diet potatoes for weight loss

Ingredients

• — 6 large tubers + -

Preparation

1. We wash the tubers thoroughly under running water, do not peel them, but immediately cut them directly with the skin into rings up to 1 cm thick. Place them in a steamer bowl in one layer and steam for 20 minutes until the tubers become a little soft. Drain the water from the tank and add fresh water for the next portion.
2. So, in portions, cook all the potatoes.
3. Place all the cooked potatoes in a basket and rinse with cold water to remove all the starch. Dry the potatoes with a towel and place on a plate with other vegetables.

Bon appetit!

Ingredients

Potatoes - 500 gr.

Butter - 50 gr.

Pepper

Dill

Parsley

Cuisine: Ukrainian. Cooking time: 15 min. Number of servings: 2

Cooking potatoes in a steamer is simple and enjoyable. Moreover, thanks to steaming, the potatoes do not boil over or crumble, but taste like jacket potatoes.

Another plus is that the steamer allows you to cook autonomously, and the timer allows you to accurately indicate the cooking time. In a word, it is convenient, especially if you need to cook several products at once.

The cooking process is very simple.

1. Cut the potatoes into wedges or strips, whichever is more convenient for you.
2. Salt and pepper well.
3. Place in a steamer for 10-15 minutes.

During this time, finely chop the dill and parsley to complement our side dish. After cooking, carefully place our potatoes on a plate, add butter and herbs. Our side dish is ready - simple and quick!

But paired with boiled potatoes you can prepare a light salad. Today I visited my friend Tanya and spied a recipe for a simple and light salad, which is also healthy.
Interesting?

Ingredients:

3 processed cheese;

2 small cucumbers;

5-6 eggs (boiled);

2 tablespoons of sour cream (or mayonnaise, to your taste).

Preparation:

Grate cucumbers, eggs and processed cheese. Add sour cream and mix thoroughly, ready!
On average, the preparation time for this salad is 20 minutes.

By the way, the other day I heard that French fries can be cooked in a double boiler, this idea seemed very attractive to me, I’ll definitely try it one of these days and tell you!

Video How to cook potatoes in a steamer?

An excellent video recipe that will help you better understand the process of preparing this tasty, satisfying and healthy dish.

Thank you for your attention and bon appetit!

Time: 30 min.

Servings: 2-3

Difficulty: 2 out of 5

How to cook delicious steamed potatoes in a slow cooker

Potatoes are rightfully considered the most popular and common side dish. After all, from tubers you can prepare a lot of healthy and nutritious dishes that can amaze anyone with their excellent taste and aroma.

One of them is steamed potatoes in a slow cooker. Agree, it’s not often these days that you come across steamed potatoes.

But this cooking option is rightfully considered not only fast and tasty, but also quite healthy for the body.

If you want to cook a truly tasty, tender, juicy and nutritious dish, take note of this recipe.

Although the finished potatoes will not have a crispy crust, the dish will be aromatic, filling, aromatic, and most importantly, very healthy.

Many people know that steamed dishes differ from others in their benefits. And this is not surprising, because in this way the products lose a minimum amount of vitamins and nutrients that are important for the health of any person.

As a result, you can get not only a side dish, but also a healthy dish that can be safely presented to the table for young children, people on a diet and following a healthy diet.

Steamed potatoes are served in a slow cooker with any additives. If you are preparing a dietary recipe, the tubers can be presented with fresh salads, boiled meat, and sauces.

If the dish is for a holiday or dinner table, an excellent addition would be meat, fish, gravy, sausage, lard and other recipes.

Sour cream and fresh herbs are also considered a win-win option for serving potatoes steamed in a slow cooker.

This combination will give the tubers an excellent aroma and taste, which will be quite tender and pleasant. And if you pour oil on the potatoes before cooking, they will also turn out very juicy.

And this, you see, is important when preparing side dishes that you are going to treat guests or household members with.

This dish is so easy to prepare that you don’t need to put in a lot of effort to end up with a complete dish.

As you know, steamed dishes are prepared as simply as possible, and most importantly quickly. After all, steam can cook tubers in just 20-30 minutes, which will taste significantly different from steaming.

Ingredients:

As a result, you will get strong, non-falling potatoes that will not lose their benefits when cooked, and will also turn out especially tasty and healthy. If desired, you can add your favorite spices, onions cut into half rings, sweet peppers or finely chopped cabbage to the recipe.

Step 1

The first step is to prepare the tubers. To do this, wash them, peel them and cut them in half. If you decide to use young tubers, you should wash them thoroughly and scrape off the skin before cooking. Small tubers do not need to be cut.

Step 2

Place a bay leaf in the multicooker bowl and pour 4 cups of water into it (multi-cooker).

Step 3

Sprinkle the potatoes with salt, mix thoroughly and place in a container intended for steaming.

Set the “Steam” program and wait for the side dish to cook. It is important to note: if the tubers are small, you should cut the cooking time in half, as they will fall apart as they cook.

In total, this recipe is prepared in a slow cooker for 30 minutes, during which the potatoes have time to completely bake and also get an extraordinary taste and aroma.

As you cook, add oil to the potatoes and close the lid for 5-7 minutes. That's all - an appetizing, satisfying and healthy dish is ready.

All you have to do is put it on plates, and you can call everyone to the table. Before serving, do not forget to sprinkle the dish with finely chopped dill.

If you have never cooked potatoes this way, be sure to try making this dish at home, because it is prepared quickly and quite simply, and the result will certainly surprise anyone who decides to try this recipe. If desired, tubers are served with sour cream, ketchup or mayonnaise.

See another version of this dish:

Like any vegetables cooked in a double boiler, potatoes in a double boiler turn out tasty and healthy. Most of the vitamins and nutrients remain in potato tubers, because it does not come into contact with water, it is steamed. If you have an automatic program for boiling potatoes, you can use it, or choose the time yourself for no more than 25 minutes (provided that the potatoes in the steamer are cut).

Potatoes in a steamer

A selection of steamed potato recipes for you. Try to cook tender and tasty potatoes!

Tender potatoes with herbs

To cook 5 servings of potatoes in a steamer you will need:

10 potato tubers,

3 tbsp. spoons of chopped dill,

2 tbsp. l butter, salt to taste.

You can add any spices to your taste.

Wash and peel the potatoes, place the potatoes in a steamer and set the cooking time to 20-23 minutes. Place the boiled potatoes on a dish, pour over melted butter and sprinkle with dill.

Potato strips with mustard seeds and ginger

To prepare 8 servings of this dish you will need:

1.6 kg potatoes,

1 tbsp minced ginger root,

2 cloves of garlic,

6 tbsp olive oil,

1 tbsp yellow mustard seeds,

1/2 teaspoon salt (to taste),

1/4 teaspoon black pepper,

1/ cup chopped green cilantro.

Peel the potatoes and cut into 5mm thick strips. Place the potatoes in the steamer basket (30 cm in diameter) for 5-6 minutes, close the lid and cook. Then place the potatoes on a large flat plate using a spatula to prevent the delicate potato strips from breaking.

Prepare the dressing while the potatoes are steaming in the steamer. Sauté the ginger and garlic in the olive oil over low heat until the oil begins to sizzle (about one minute).

Then add the mustard seeds, pepper and salt, cook, stirring, until the garlic turns golden (1-2 minutes). Drizzle the potatoes with the dressing and sprinkle with cilantro.

Tender potatoes in a steamer with spicy sauce

To prepare 4 servings of this dish you will need:

6 potato tubers.

For the sauce:

3 pods of green pepper;

100 g onion,

1 red pepper pod,

100 g carrots,

300 g pickled cucumbers,

300 g cauliflower,

50 g 5% vinegar,

50 g celery root,

50 g tomato sauce,

200-300 ml water,

50 g pork fat.

To cook potatoes in a steamer, pour 1.5 cups of water into the reservoir. Install the drip tray and steam basket. Add the potatoes, cut into circles in a single layer, into the basket and cook for 18-20 minutes or until the potatoes are soft.

Cook all the potatoes in batches this way, adding fresh water each time. Once all the potatoes are cooked, run the potatoes under cold water to rinse off the starch. Then dry the potatoes on a paper towel and place on a platter.

While the potatoes are cooking in the steamer, prepare the sauce.
Finely chop the capsicums, carrots, celery, pickles and cauliflower, fry all the ingredients in pork fat. Then add water and simmer well in a sealed container. Pour the resulting sauce over the potatoes.

Potatoes in a steamer with cracklings

To prepare 5 servings of this dish you will need:

10 potato tubers,

2 heads of onions,

150 g bacon,

Peel, rinse, place potatoes in a steamer and cook for 20-23 minutes. Salt and mash the finished potatoes. Cut the bacon into small cubes and fry in a frying pan until the fat is rendered.
Then you need to throw out the cracklings and fry the chopped onion in the fat. Mix crushed potatoes with fried onions and place on a dish, pour in fat and sprinkle with cracklings.

Mashed potatoes in a steamer with cheese

To prepare 2 servings of this dish you will need:

• 500 g potatoes,
• 50 g butter,
• 1 onion,
• salt,
• pepper,
• 200 g cheese.

Steam the jacket potatoes for 20-40 minutes, then peel and mash with butter.

Season mashed potatoes cooked in a steamer with pepper and salt. Fry finely chopped onion and add to the puree.

Place the puree in a greased pan and place small pieces of cheese on the surface.

Bake in the oven at medium temperature for 30 minutes!

Bon appetit!