Versatile, economical and present on the Brazilian table, the potato goes well beyond the traditional puree. With different preparation methods, it can be transformed into practical and tasty accompaniments for everyday life or for special occasions.
Then check out 5 delicious potato side dishes which go well with meats, poultry and even vegetarian dishes. Ideas that are easy to prepare and perfect for those who want to innovate without complications in the kitchen.
Potato stuffed with tuna
Time: 30 minutes
Performance: 5 units
Difficulty: average
Ingredients
- 5 large potatoes
- 1 can of drained tuna
- 1 grated onion
- 5 tablespoons of mayonnaise
- Salt and black pepper to taste
- Grated Parmesan to taste
- Chopped chives for sprinkling
Preparation method
Wash the potatoes and dry them. Make a few holes with a fork. In the microwave, place the potatoes directly on the plate and turn on full power for 4 minutes. Flip the potatoes and cook for another 4 minutes. When it’s hot, cut lengthwise. Remove the core with a spoon, leaving a 1 cm layer near the skin. Book. Mix tuna, onion, mayonnaise, salt and pepper. Add the potato crumbs and everything else. Sprinkle with grated cheese and microwave to brown for 12 minutes on high. Sprinkle with chives and serve.
Stuffed and breaded potatoes
Time: 1h20
Performance: 5 servings
Difficulty: easy
Ingredients
- 1 kg of Asterix type potatoes
- 1 tablespoon of butter
- 3 egg yolks
- 3 tablespoons cornstarch
- Salt to taste
- 2 beaten eggs
- 1 cup (tea) breadcrumbs
- Oil for frying
Filling
- 2 tablespoons of oil
- 1 chopped onion
- 500g ground beef
- 1 seedless tomato, chopped
- Salt and chopped green pepper to taste
- 1 and 1/2 cups sliced mozzarella cheese
Preparation method
For the filling, heat a pan with oil over medium heat and fry the onion and meat until golden brown. Add tomato, salt, green chillies and sauté for 3 minutes. Turn off, mix with the mozzarella and set aside.
Steam the potatoes until tender. Press the still hot potatoes into a bowl, add the butter, egg yolks, cornstarch, salt and mix.
Leave to cool, spread portions of the dough in your hands, distribute the filling between them and close, forming flattened acorns.
Coat with beaten eggs and breadcrumbs and fry little by little in not too hot oil, until golden brown.
Drain on absorbent paper and serve immediately.
Roast potatoes with dried meat and cheese
Time: 40min (+4 hours in the fridge)
Performance: 4 servings
Difficulty: easy
Ingredients
- 4 large whole potatoes
- Salt to taste
- Butter for greasing
Filling
- 2 tablespoons of butter
- 1 chopped onion
- 2 cloves of crushed garlic
- 500 g dried meat, desalinated, cooked and grated
- 1/2 cup grated mozzarella cheese
- 1/2 cup (tea) of Catupiry®
- Chopped green chili to taste
Preparation method
Cook the whole potatoes in a pan of boiling salted water for 8 minutes. Drain, let cool and refrigerate for 1 hour. Remove the skin and grate the potatoes. For the filling, in a frying pan over medium heat, melt the butter and brown the onion and garlic for 3 minutes. Add the dried meat and brown for 3 minutes. Let cool and mix the mozzarella, Catupiry® and green perfume. In a medium-greased non-stick pan, spread half of the grated potato. Spread the filling and cover with the remaining potato. Place over medium heat and brown for 3 minutes. Carefully turn over and let brown on the other side. Remove and serve.
Tuna Potato Salad
Time: 30min (+1 hour in the refrigerator)
Performance: 4 servings
Difficulty: easy
Ingredients
- 600 g of potato pieces
- 1 chicken stock cube
- 1 grated onion
- 2 cans of solid tuna, drained
- 1/2 cup cherry tomatoes (halved)
- 5 tablespoons of olive oil
- Salt, black pepper and chopped green pepper to taste
- 2 cups of mayonnaise
Preparation method
In a skillet over medium heat, cook the potatoes with the chicken stock and water until tender but not falling apart. Drain and transfer to a bowl. Add the onion, tuna, tomato and olive oil to the still hot potato. Season with salt, pepper, green chilies and mix. Refrigerate for 1 hour, mix the mayonnaise with the salad and serve immediately.
Sliced Potatoes with Garlic Mayonnaise
Time: 1h
Performance: 4 units
Difficulty: easy
Ingredients
- 4 potatoes
- 100g melted butter
- Salt and chopped chives to taste
- 250g sliced cheese
- 250g sliced turkey breast
Garlic mayonnaise
- 1 and 1/2 cup mayonnaise
- 1/2 cup (tea) cream
- 3 cloves of garlic, chopped
- 1/2 cup chopped parsley
- Salt to taste
Preparation method
Cook whole, unpeeled potatoes in boiling water for 10 minutes. Drain and let cool. With a sharp knife, cut thin slices from the potatoes but do not reach the end, keeping the slices together.
Open the slices a little and brush with half the butter. Sprinkle with salt. Spread the cheese and turkey breast over the potatoes, filling the slices. Brush the remaining butter and place in a preheated medium oven (180ºC) for 20 minutes.
For the mayonnaise, blend the ingredients in a blender until smooth. Decorate the potatoes with mayonnaise, sprinkle with chives and serve.
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