Traditional recipes

Rustic potatoes

Rustic potatoes


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We peel the potatoes, wash them and cut them into cubes.

Put them to boil in salted water for 15-20 minutes. When they boil, drain them well.

Separately chop the chopped onion.

We clean the baked pepper and cut it into strips.

We cut the slices of bacon into strips.

In a pan with a little oil, put the onion to harden, stirring from time to time. When ready, turn off the heat.

In an oven tray, put the potatoes mixed with onion and bacon. Season with salt and pepper. Then place the strips of baked peppers and put the tray in the preheated oven at 200 degrees C, for 15 minutes.

When they are ready, take the tray out of the oven, sprinkle with chopped green parsley and serve.

Good appetite !


26 comments to & bdquoRantalized potatoes & rdquo

We call them mashed potatoes. These are my dad's favorites :)

I also know this name:) I like it but only with pickles.

And my grandmother called them rantaliti. Very good, what a craving you gave me & # 8230

& # 8230si no le zicem mociorliti. But I have no idea what it is and why. The main thing is that they are good and easy / quick to make

We had croutons with fried onions and paprika! Ha ha ha! What a long name!
I also heard names of peasant potatoes, but not at home & # 8230.
My mother used to make flour dumplings on Fridays. And also with fried onions and paprika and next to it was a green slice with hardened garlic and a little sugar, or in winter there were pickles.

I keep looking through your blog and there is a puddle in front of me. LOL.
Thank you very much Amalia!

:)) what a flour name & # 8230I'm glad you woke up pleasant memories :), thanks for the appreciation I hope you try some of the recipes.

you are in the top of my preferences!
your blog inspires me ff a lot: P
so tomorrow I will make some sliced ​​potatoes (because under that name I know them too) not in vain we are Transylvanians: :)))
and we will serve them next to a pork steak under the lid!

Vaiiiiiiiii what goodness! Thank you very much for the recipe, I couldn't even imagine that these were the potatoes my grandmother made, rarely true :)

we call them & # 39peasant potatoes & # 39

when I was little and my mother was preparing these potatoes for me (RANTALITI) she sent me especially in the spring to bring cinnabar, it gives a special taste for 40 years, it is the same good and tasty recipe, thank you it was a pleasant memory to see it cui a puso)

Anonymously, I'm glad I woke you up with pleasant memories:) I hope you read other traditional recipes and like them just as much :).

good Amalia & # 8230and I am a beginner in the kitchen & # 8230but with your help and others..good cooks & # 8230I improve & # 8230to cook for my husband and my 1 year and 6 month old baby & # 8230.and by the way we talk about these potatoes that are & # 8230.

Dear Cristina, my relaxation relaxes me, it makes me forget all my worries & # 8230 as some feel good reading a book, I feel good when I cook. Thank you for your kind words :).

we call them "anointed potatoes" here in Maramu, you have some extraordinary recipes. CONGRATULATIONS.

Anonymous interesting name :)). Thank you very much !

I read today a recipe for TA of "ripe potatoes" quoted word for word on the blog "passions for the kitchen. I was surprised that he did not name the blog from which he took this recipe. Yes, you can click interested.

I also saw it anonymously, thanks for the warning. Alina-Madalina is a nice cook who tried many recipes from me and usually specified the source.

Sorry Amalia I read now next to the picture with the potatoes is your name. I'm sorry but I was in too much of a hurry to look good. Sorry again to Alina Madalina. :(:)

I'm very happy with your recipe and I used to make potatoes but cut them into cubes. I can't wait to try them and grate them.

At the age of 56 I came to learn to cook! I had this food in mind but I didn't know under what name to look on the net. I ate a few times in Napradea with my mother-in-law and she said it was RANTALIT so I wrote so, to my joy, the recipe appeared. Thank you very much, it doesn't seem difficult to do.

I do them a little differently. Boil the potatoes normally, mash them, and quench the rantas with the water in which they boiled the potatoes, mix everything, and rub them well with a wooden spoon. I also add some slices of bacon, slightly browned & # 8230. very buuuuuni! :)

That's exactly how my mother cooked them and we also call them sliced ​​potatoes, last night I told a friend about the sliced ​​potatoes, he had just made a portion but with diced potatoes. They are more good-looking and tastier given by graters.
Congratulations on what you do.
Thank you

A delicious recipe. It's nice that you can mix what's left with a few eggs the next day and an extraordinary tapas comes out.

Coincidentally, after 30 or so years since we left Transylvania, at a bakery in Sibiu we are served a soup of one kind. After the first spoon, I surprised my colleagues at the table: & # 8221 May, this is shiny! & # 8221 remember the culinary preparations of my childhood. This recipe really reminds me of mashed potatoes made by my mother. Congratulations on keeping traditional gastronomy awake!

:) that's how I grew up, that's how I cook, no matter how many new recipes I try, in the end I go back to the traditional ones. Thank you for the appreciations!


26 comments to & bdquoRantalized potatoes & rdquo

We call them mashed potatoes. These are my dad's favorites :)

I also know this name:) I like it but only with pickles.

And my grandmother called them rantaliti. Very good, what a craving you gave me & # 8230

& # 8230si no le zicem mociorliti. But I have no idea what it is and why. The main thing is that they are good and easy / quick to make

We had crumbs with fried onions and paprika! Ha ha ha! What a long name!
I also heard names of peasant potatoes, but not at home & # 8230.
My mother used to make flour dumplings on Fridays. And also with fried onions and paprika and next to it was a green slice with hardened garlic and a little sugar, or in winter there were pickles.

I keep looking through your blog and there is a puddle in front of me. LOL.
Thank you very much Amalia!

:)) what a flour name & # 8230I'm glad you woke up pleasant memories :), thanks for the appreciation I hope you try some of the recipes.

you are in the top of my preferences!
your blog inspires me ff a lot: P
so tomorrow I will make some sliced ​​potatoes (because under that name I know them too) not in vain we are Transylvanians: :)))
and we will serve them next to a pork steak under the lid!

Vaiiiiiiiii what goodness! Thank you so much for the recipe, I couldn't even imagine that these were the potatoes my grandmother made, rarely true :)

we call them & # 39peasant potatoes & # 39

when I was little and my mother was preparing these potatoes for me (RANTALITI) she sent me especially in the spring to bring cinnabar, it gives a special taste for 40 years, it is the same good and tasty recipe, thank you it was a pleasant memory to see it cui a puso)

Anonymously, I'm glad I woke you up with pleasant memories:) I hope you read other traditional recipes and like them just as much :).

good Amalia & # 8230and I am a beginner in the kitchen & # 8230but with your help and others..good cooks & # 8230I improve & # 8230to cook for my husband and my 1 year and 6 month old baby & # 8230.and by the way we talk about these potatoes that are & # 8230.

Dear Cristina, my relaxation relaxes me, it makes me forget all my worries & # 8230 as some feel good reading a book, I feel good when I cook. Thank you for your kind words :).

we call them "anointed potatoes" here in Maramu, you have some extraordinary recipes. CONGRATULATIONS.

Anonymous interesting name :)). Thank you very much !

I read today a recipe for TA of "ripe potatoes" quoted word for word on the blog "passions for the kitchen. I was surprised that he did not name the blog from which he took this recipe. Yes, you can click interested.

I also saw it anonymously, thanks for the warning. Alina-Madalina is a nice cook who tried many recipes from me and usually specified the source.

Sorry Amalia I read now next to the picture with the potatoes is your name. I'm sorry but I was in too much of a hurry to look good. Sorry again to Alina Madalina. :(:)

I'm very happy with your recipe and I used to make potatoes but cut them into cubes. I can't wait to try them and grate them.

At the age of 56 I came to learn to cook! I had this food in mind but I didn't know under what name to look on the net. I ate a few times in Napradea with my mother-in-law and she said it was RANTALIT so I wrote so, to my joy, the recipe appeared. Thank you very much, it doesn't seem difficult to do.

I do them a little differently. Boil the potatoes normally, mash them, and quench the rantas with the water in which they boiled the potatoes, mix everything, and rub them well with a wooden spoon. I also add some slices of bacon, slightly browned & # 8230. very buuuuuni! :)

That's exactly how my mother cooked them and we also call them sliced ​​potatoes, last night I told a friend about the sliced ​​potatoes, he had just made a portion but with diced potatoes. They are more good-looking and tastier given by graters.
Congratulations on what you do.
Thank you

A delicious recipe. It's nice that you can mix what's left with a few eggs the next day and an extraordinary tapas comes out.

Coincidentally, after 30 or so years since we left Transylvania, at a bakery in Sibiu we are served a soup of one kind. After the first spoon, I surprised my colleagues at the table: & # 8221 May, this is shiny! & # 8221 remember the culinary preparations of my childhood. This recipe really reminds me of mashed potatoes made by my mother. Congratulations on keeping traditional gastronomy awake!

:) that's how I grew up, that's how I cook, no matter how many new recipes I try, in the end I go back to the traditional ones. Thank you for the appreciations!


Duck breast with peasant potatoes, in the pan

Poultry meat is difficult to replace in the diet of any family, even if there are rumors that only pork would be preferred by Romanians. In my family, dishes of any kind of meat are welcome at any time, without prolonged culinary excesses. Usually, seasonal salads or pickles accompany the meat. Soups and soups, not necessarily with poultry, are also part of the family recipe book.

Of my childhood! The birds (chickens and geese, sometimes turkeys and rarely ducks because they bothered and disturbed our sleep) were not absent from the rather small yard of the parents' house, only in the area of ​​the huts so as not to make a mess in the rest of the yard. I liked to watch the birds in the yard (huge chickens swaying dangerously, climbing to the top of the fence, geese walking only in rows, turkeys flying at each other, the gangster choosing the visiting cat in the birds' yard), I was friends with the rooster and with the Gascon not interfering in their supremacy in the yard. Parents and grandparents, not having land to put grain, bought the necessary ones for raising birds from the weekly fair. I liked going to the fair with my grandmother to buy cereals because there were all kinds of birds and animals in the fair that I studied very carefully. Today, when the camera is in my pocket at any time I leave the house, I like to photograph birds and animals in nature, at any time of the year.

Memories, memories & # 8230.! As a child, during the summer holidays, especially during the long day, together with friends of the same age as me, we spent our centuries on the river bank, in the meadow and on the hill in the river area. Full of memories, the years of childhood are the most beautiful in life & # 8211 I hit the ball in the glade and ran on the hill scaring the animals that were grazing on the islaz, I sat for hours bathing or with the hazelnut stick in the pond, just, just so hang something in the hook made of a bold caught with catgut purchased from the hospital (I had a friend, medical technician, much older than me, who brought me a few meters of surgical thread, and the cork was made of corks and feathers goose). Most of the time, full of bruises and bruises, tired of the last strength, when I got home, I could barely eat anything in a hurry and fell wide into the receiving bed. If something falls on the fishing rod, proudly in great need, I brag about the prey in the jar and I look forward to the mother cleaning the fish and frying them, put in corn or flour, in lard.

How do we buy the bird? I like to buy the whole duck, refrigerated (rarely frozen) and I cut it into thighs, chest and the rest (back, wings, tart, etc.) which is boiled and soups are prepared (with or without meat, but with seasonal greens). The duck fat is removed separately from the bird and melts like bird lard which is used in all kinds of soups (with homemade noodles, dumplings or noodles) and vegetable dishes for a special taste.

What else do we cook with duck meat? For today I thought of writing another recipe with duck meat. Previously, I wrote other recipes, especially from the wide category of steaks & # 8211 duck legs with french fries and seasonal salads or duck leg with vegetables, in the pan or duck legs with baked potatoes or duck with oranges or breast duck with beaten nettles. We also prepare duck liver with kale or cucumber food with duck legs.

Ingredients needed in the recipe: duck breast, red potatoes, red onions, garlic, coarse salt, peppercorns, dried thyme.

Ingredients

The red potatoes, well washed with warm water (if necessary rub with a wire sponge), boil in the shell, in cold water and a little coarse salt. Boil the potatoes in three quarters, so that they can be easily peeled.

The duck breast is well cleaned of traces of flakes and is grown with a sharp knife, on the skin side, to reach the cut, through the skin and fat of the bird to the meat.

The notched duck breast is rubbed with coarse salt, more, so that the coarse salt penetrates through the notches. Season the meat with a little freshly ground pepper.

Heat a thick cast iron skillet with high edges. When the pan is hot (close your palm to the bottom of the pan, be careful not to touch the pan with your hand! You can feel the heat of the hot cast iron) place the duck breast salted and salted, with the skin down, in the pan.

Step by step recipe

  1. Boil potatoes in their skins.
  2. Cut the duck breast using a sharp knife, through the skin and fat to the meat.
  3. Roast duck breast, on the side with notched and salted skin in a cast iron skillet, well heated.
  4. Roast duck breast in duck lard formed on the meat side.
  5. Cut boiled potatoes into large pieces, slice red onion and garlic into thin slices.
  6. Remove the duck breast from the pan and let it rest.
  7. Fry pieces of potatoes and slices of red onion and garlic in duck lard formed in the cast iron pan.
  8. Cut the duck breast, obliquely, into 1 cm thick slices.
  9. Mounting prepared on stretched plates.

The fire under the pan is high. The duck fat starts to melt and jump into / out of the pan. When the meat (the thickness of the duck breast) begins to change color from pink to whitish, lift the piece of meat using the tip of the knife and check if the skin is browned, then turn the duck breast, using a kitchen fork ( with large, sharp teeth) in the greased pan. Follow the color of the meat being fried. The meat should remain pink in the middle, if we look at the thickness of the meat.

To remember ! The duck breast is not salted on the meat side. There is enough salt in the bird lard in the pan.

While frying the duck breast on the meat side, slice the boiled potatoes into large pieces, chop the onion, slices and slice the garlic, thinly.

The duck breast is removed from the cast iron pan on a plate and left to rest, during which time the piece of meat will become mushy again and its baking will be completed.

In the cast iron pan, fry the potatoes, onions and garlic in duck lard. Season with dried thyme and mix gently (not to break the potato pieces) with a wooden spoon to brown the ingredients evenly.

If necessary, sprinkle with freshly ground peppercorns.

The duck breast is sliced ​​obliquely, using a sharp knife. Duck breast slices should be pink in the middle.

The dish is served on plates spread with sliced ​​yellow tomatoes. If the wonderful sauce has not been completely swallowed by the potatoes, it drips on the slices of meat to the delight of gourmets and gourmets who will crowd the table, attracted by the mysterious smells that spread from the kitchen through the house.

There is no mistake! In the absence of yellow tomatoes, you can use pickles or cucumbers in vinegar or donuts in vinegar, which normally, at this time, should be ready.

At such a feast you can't miss a glass of red house wine, made from grapes.

Good appetite you gourmet brothers and you gourmet brothers everywhere, wherever you are in the world! As usual, writing the recipe takes longer than preparing the dish with the pictures, after all. I'm always happy when my preparations look good. Sometimes, from the speed, the pictures can be a bit more erased or slightly veiled. What to do with them? The limits of the poser, but also of the device have their role. The taste of my dishes can rarely be challenged or at least that's what I want to believe.


Rustic potatoes. In the oven or frying pan. Four tasty and easy to make recipes

Maybe reading the following recipes will give you an idea, you will enrich the experience that you definitely have in front of the stove.

Let's start our journey through the recipes of peasant potatoes with a simple, simple and, obviously, quick to cook.

1. Peasant potatoes in a frying pan

Ingredients for peasant potatoes in a frying pan

How to prepare peasant potatoes in a pan

Wash the potatoes well, boil them in their skins for 15-20 minutes, clean them and cut them into cubes. Brown them in a pan with plenty of oil. Drain the oil well and transfer them with a spatula to another bowl. Peel the onions, cut them into rounds and fry them in the oil in which you browned the potatoes.

Chop the kaiser into thin, narrow slices, place it in the pan, over the onion, let it soften while you clean the bell peppers and seeds and cut them into juliennes.

Fry them in the pan with the other vegetables. Finely chop the parsley leaves. When the vegetables have softened in the pan, add the browned potatoes, season with salt and pepper, mix lightly, sprinkle with the chopped parsley leaves and serve the happy ones you have on the table, as a garnish, ls any kind of steak, with assorted pickles next to it.

2. Transylvanian peasant potatoes / Recipe Radu Anton Roman

"The people of Argeş know how to make potatoes from Argeş, so, with slow orders, postponed", the late Radu Anton Roman, the greatest gastronomist among journalists and the greatest journalist among gastronomists, wrote in his book "Cuisine, vinuri şi Romanian customs ”.

His recipe for peasant potatoes is simple and traditional.

Ingredients for peasant potatoes / Recipe Radu Anton Roman

How to prepare peasant potatoes / Recipe Radu Anton Roman

"Boil the potatoes in their skins, cut in half, in salted water, but not to crack, then let them cool. Finely chop the onion and fry it in a lot of oil.

When the potatoes have cooled, peel them, cut them into round pieces or slices and fry them in onions. When they have browned a little (but don't spin because they break), you add salt to them and set them aside to "pull" the fat.

They are just as suitable if you serve them as a side dish or as a stand-alone dish ”(Radu Anton Roman).

3 Peasant fasting potatoes / Laura Adamache recipe

Peasant fasting potatoes, with onions and paprika, are a traditional food that is easy to prepare and tastes good. Laura Adamache has a simple recipe that you can read and see below.

Ingredients for fasting peasant potatoes (2-4 people) / Laura Adamache recipe

1/2 teaspoon small, grated, with salt

1 teaspoon filled with paprika

1/4 teaspoon ground pepper

75 ml of sunflower oil

1 large onion, finely chopped

How to prepare fasting potato potatoes / Laura Adamache recipe

"We wash the potatoes and boil them, whole, in their skins, in a pot full of water in which we add a teaspoon of salt. We take them out of the water when they are penetrated, let them cool completely, peel them and cut them into suitable cubes.

Put the oil in a non-stick pan and when it has warmed up, add the finely chopped onion. Saute until translucent, then add the potato cubes and stir over medium heat for another minute, then add salt and pepper and mix again.

After the potatoes are lightly browned, add the paprika and mix carefully. After about a minute, turn off the heat and serve hot, plain or next to a grilled steak and pickles. They are delicious! Good appetite!" (Laura Adamache)

4 Peasant potatoes tender as at home grandmother

Ingredients for fragile peasant potatoes like at home

1 teaspoon grated pepper

2 teaspoons grated with paprika

rosemary and basil to taste

fresh greens (dill or parsley) to taste

How to prepare fragile peasant potatoes like at home grandmother

Boil the potatoes in their skins for about 30-40 minutes, until the fork enters them easily. Drain them well, let them cool, peel them and cut them into thicker cubes or slices, as desired. Put them in a large tray, in which add the finely chopped onion and garlic, the spices and the olive oil.


Peasant potatoes - Recipes

Posted by Postolache Violeta on February 01, 2016 in steak garnishes recipes with potatoes quick recipes simple recipes | Comments: 11




Ingredient:

500 gr potatoes
200 gr kaizer
1 large onion
salt pepper
Paprika
green parsley



Method of preparation

We clean the diced potatoes, wash them and boil them. Don't let them break. It is preferable to use red potatoes.


While the potatoes are boiling, cut the kaizer into cubes and fry it in a few tablespoons of oil until it becomes slightly crispy.


Add finely chopped onion and sauté until translucent.

Add the well drained potatoes, salt, pepper and paprika and mix gently so as not to crush the potatoes. Let it simmer for a few minutes until the potatoes are lightly browned. Sprinkle with green parsley.
It can be served as a garnish for various steaks but also as a kind of stand-alone.


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(5 points / total votes: 210)

The little one 9 years ago - April 28, 2009 09:07

Re: Peasant potatoes

That's exactly how he made them, and we ate them with yogurt.

Ioana 9 years ago - April 28, 2009 09:31

Re: Peasant potatoes

I wouldn't have thought to serve them yogurt! sounds great, I'll try it today. thanks for the idea
I serve them next to fried meat (pork in general) with pickles.

Ardelean Ancutza 9 years ago - April 28, 2009 10:55

Re: Peasant potatoes

I usually make these potatoes when it's fasting. Or: heat the onion and then add the diced potatoes and add water to half the potatoes and let it boil. The water decreases and a more consistent sauce is made. Or another recipe: cook (just a few seconds) a lot of julienned onions over which I put raw potatoes cut into slices, spices and let it cook, stirring often, it can stick to the pan because there is not much oil. Now when it's season you can put green onions

Ioana 9 years ago - April 28, 2009 11:14

Re: Peasant potatoes

I also make the second option with green onions, but I also put some diced tomatoes, it turns out really good. and although they catch a little pot, that burn is super good

how many new ideas for such a seemingly trivial recipe!

Ioana 9 years ago - April 28, 2009 16:51

Re: Peasant potatoes

I already tested the version with yogurt, but I put whipped milk as I had this at hand, the combination is super good, once again thank you I will pass it to suggestions for serving

adry 9 years ago - 28 April 2009 17:09

Re: Peasant potatoes

Rustic potatoes. We used to eat them a lot at "Sura Dacilor" in Poiana Brasov. I don't even know if this restaurant still exists!
Ioana, I make them exactly like you, only that together with the onion I put a little sliced ​​pepper (I know you don't like it) but it's also very good with the pepper version!

Ioana 9 years ago - April 28, 2009 17:14

Re: Peasant potatoes

I started to put a little pepper in the food, so next time who knows, maybe a quarter of a quarter of peppers will land in the potatoes.
look here, I even put 1 whole pepper [link] and I ate with pleasure

The little one 9 years ago - April 29, 2009 09:12

Re: Peasant potatoes

puiu 9 years ago - 3 Mai 2009 21:59

Re: Peasant potatoes

Monica 9 years ago - 4 May 2009 14:54

Re: Peasant potatoes

I put them on the grater, and in the onion with the paprika, I also put red peppers - summer from the garden, winter from the jar, finely chopped, and over a teaspoon of sugar and then salt. And a little polish of bone broth. Boil a little to dissolve the salt and sugar, and form a thicker sauce and then add chopped parsley and a little green onion and acrtophiles. Stir quickly, but with the pot removed from the heat. Very good accompanied with schnitzel and a tablespoon of sour cream. A miracle!

madalian 9 years ago - 17 May 2009 22:35

Re: Peasant potatoes

I like this recipe. I did sh today. it `s very good

Darvenia Darvi 9 years ago - 22 May 2009 21:08

Re: Peasant potatoes

and I only make potatoes, I make them, I have a nut like garlic, it's just that it's much bigger and I also make boiled potatoes given through the nut and then put in the pan where I first hardened 3-4 cloves of garlic and then I put rosemary if it is green rosemary and better if it does not come out good with dry rosemary

ramisimion 8 years ago - 24 June 2009 21:32

Re: Peasant potatoes

we cooked this recipe and we really liked it, tasty and a little spicy for. that I put a teaspoon of pepper, but still there was nothing left.
get her ready!

LARA 8 years ago - 30 June 2009 20:08

Re: Peasant potatoes

madalina 8 years ago - 3 August 2009 16:33

Re: Peasant potatoes

anne 8 years ago - 4 August 2009 14:17

Re: Peasant potatoes

it sounds very tasty. I will try it and I hope my husband likes it too. thanks for the ideas

dany12 8 years ago - 5 August 2009 14:43

Re: Peasant potatoes

andreea 8 years ago - 7 August 2009 15:18

Re: Peasant potatoes

just today I tried to make them. they are very tasty. .. Worth a try !!

ketty 8 years ago - 17 August 2009 15:18

Re: Peasant potatoes

Dora 8 years ago - 21 August 2009 13:36

Re: Peasant potatoes

I'm relatively new to cooking, I also eat peasant potatoes elsewhere, but mine turned out better.
Thanks for the recipe!

elena moise 8 years ago - 23 August 2009 19:29

Re: Peasant potatoes

mihaela 8 years ago - 24 August 2009 15:19

Re: Peasant potatoes

I really didn't know how to cook today. ms much for suggestions

assiral 8 years ago - 26 August 2009 09:40

Re: Peasant potatoes

I don't like paprika. if I put a pinch of tomato sauce instead of paprika, what do you say?

Alex 8 years ago - 29 August 2009 20:13

Re: Peasant potatoes

honestly you have to try this recipe because it's very good, I tried it too and the potatoes come out very tasty

Vika Bersonder 8 years ago - 30 August 2009 12:42

Re: Peasant potatoes

Aha. It's ok. a good strong recipe. Thank you very much.

adina 8 years ago - 8 September 2009 15:09

Re: Peasant potatoes

Simona 8 years ago - 9 September 2009 10:08

Re: Peasant potatoes

Even today I did, they are amazing and warm and cold. I crush them with a fork, it goes very fast. Also, after I mix them with the hardened onion, I leave them a little on the fire, stirring continuously, then I put a little water (about a cup), I mix them and I leave them for another 5-10 minutes on the fire.
In our family they are called "POTATOES LIKE GOOD.

mihaela 8 years ago - 21 October 2009 17:50

Re: Peasant potatoes

this recipe sounds very good, especially since I like potatoes. I'm going to make them today too. Thanks for the idea, I didn't even know what to cook today. mine is not saturated

paula 8 years ago - 10 November 2009 18:18

Re: Peasant potatoes

Anisia 8 years ago - November 29, 2009 20:33

Re: Peasant potatoes

Ioana, super recipe! Thanks! Tonight I tried it and it turned out very well!
I owe much of the success to you! Thank you again!
Many kisses!

hjskd 8 years ago - 17 December 2009 13:22

Re: Peasant potatoes

I can't believe I didn't do well at all
what a stupid recipe, adik I think I had to take the onion before I put the potatoes, and because of that the onion burned

sonya 8 years ago - 17 December 2009 15:32

Re: Peasant potatoes

sounds good. right now I'm trying to see what comes out. ms much idea. anyway, I didn't know what to do with mankre

very good 8 years ago - 21 December 2009 22:09

Re: Peasant potatoes

That really came out to me: X: X: X very, very good: X: X

CARMEN 8 years ago - 22 January 2010 21:20

Re: Peasant potatoes

of 8 years ago - 4 February 2010 12:09

Re: Peasant potatoes

super recipe.
it came out of the first.

adriana 8 years ago - 5 March 2010 13:05

Re: Peasant potatoes

Hi girls. I make this recipe differently. that is, boil the potatoes after they have cooled, peel them and put them on the large grater. In a frying pan, cook 2-3 onions, depending on the size, to make them golden, then put the grated potatoes and mix to incorporate the onion. Add salt and pepper to taste or if you cook with vegeta, add the vegeta, as they come out very good. leave it on the stove over low heat, stirring occasionally so that it doesn't burn (they also make a crust). if there is not enough oil I add a little more. they are excellent with beef or pork steak and an apple sauce.

cosmina 8 years ago - 6 March 2010 12:13

Re: Peasant potatoes

super cool I have to do if yo. I really like the idea

dydy 8 years ago - 25 April 2010 13:45

Re: Peasant potatoes

onutza 8 years ago - 2 May 2010 20:10

Re: Peasant potatoes

not much modified recipe, add a few more mushrooms, some bacon and if you have a tomato and a half of pepper in the fridge. cook the onion together with the tomato and pepper when the onion is ready, add the mushrooms and cook for another 10 minutes .. then add the potatoes and add another cup of water (preferably the water in which they boiled the potatoes). leave for about 15 min. serve with finely chopped parsley. good appetite!

almost 8 years ago - 13 June 2010 12:56

Re: Peasant potatoes

this is a Hungarian dish, in our country they are called potatoes in onions, vegeta is a must for this food. They are better with Viennese snacks, they are a bit fatty with steak. If you have mashed potatoes, the next day you can prepare the puree just like on peasant potatoes, they are just as tasty.

Anca 8 years ago - 15 June 2010 15:34

Re: Peasant potatoes

Now I'm starting to make this recipe too. but dak I don't have yogurt, does it work to put butter. and over parsley.

Ioana 8 years ago - 15 June 2010 16:03

Re: Peasant potatoes

stop putting butter, they have enough oil. just put parsley

gygy 7 years ago - 18 June 2010 14:28

Re: Peasant potatoes

I'm only 12 years old and I made my recipe, it turned out great, I like to cook. I made a wonderful surprise for my mother and father

Burn 7 years ago - 21 June 2010 18:56

Re: Peasant potatoes

to the frying pan, add the smoked house sausage, cut the slices, roast for 5 minutes and the rest. in the recipe above. I assure you that you will not regret it

ramona 7 years ago - 8 September 2010 14:34

Re: Peasant potatoes

daduca 7 years ago - 19 December 2010 12:18

Re: Peasant potatoes

cook and you will not regret it! whenever I have the opportunity to go to the restaurant I don't order anything else! a grill, peasant potatoes and pickles! they are amazing!

gabriela 7 years ago - 2 January 2011 15:32

Re: Peasant potatoes

they are excellent, I always enjoy them as a side dish

geta 7 years ago - 8 January 2011 11:35

Re: Peasant potatoes

good [you can put grated cheese on peasant potatoes] I think it would be a good idea

ili 7 years ago - 11 February 2011 15:24

Re: Peasant potatoes

we've been eating this food since I was little at home with my mother. It's great. We also made new potatoes and added sweet milk. It gives it a great taste. You can try it in the summer when the new potatoes appear. Enjoy!

ili 7 years ago - 11 February 2011 15:28

Re: Peasant potatoes

in this recipe all the taste is given by dill without dill.

gabriela 7 years ago - 26 February 2011 18:53

Re: Peasant potatoes

it's a wonderful recipe now I'm going to prepare

great 7 years ago - March 9, 2011 15:35

Re: Peasant potatoes

Hi, some Russian guests came to me and stayed with me for 2 weeks and I kept thinking about what else to prepare food so that it would not be a repeated meal these days, and I came across this recipe "peasant potatoes" and I put potatoes to boil and a carrot, in the meantime I cut the tea I parjito with paprika and I put a delicate cube with the taste of beef, to melt in the frying pan, I peeled the potatoes I cut according to neither big nor small. bigger and I poured the frying with onion on top, on the potatoes I added crushed garlic and parsley and it turned out very good, and separately I fried the red ribs, coded with salt and pepper, I added 4 chopped garlic and 100gr of red wine, and the meat was soaked in wine and I served it with peasant cardboard, the anchor came out super tasty, I recommend it to you too, it's worth a try.

adriana 7 years ago - 31 March 2011 15:12

Re: Peasant potatoes

Hi, I also made this recipe 2 weeks ago and today I repeat it again, it's amazing. Good. My husband loves it. and for tonight

dana 7 years ago - 17 May 2011 13:51

Re: Peasant potatoes

my husband is a potato, he will eat the tray if I make them, thank you very much for the recipe

ioana 7 years ago - 21 May 2011 13:10

Re: Peasant potatoes

I fry the potatoes, then I add them to the julienned onion and season with a clove of finely chopped garlic, smoked kaizer, salt, pepper and paprika to taste and mix for 1-2 minutes to combine the flavors. They are good for anything steak

Karla 7 years ago - 23 May 2011 14:18

Re: Peasant potatoes

Ioana, don't you have in your magic drawer with good recipes and a recipe for peasant potatoes that look like wedges from KFC? I love it. I also buy ice cream from the supermarket, but unfortunately I can't find it all the time.

alina 6 years ago - 23 November 2011 22:25

Re: Peasant potatoes

I also cooked this recipe and they turned out very good.

florina 6 years ago - 31 March 2012 11:48

about the best recipes

my peasant potatoes came out wonderfully: X: X :: X
I also put a few potatoes in a plate and I put a little sauce to blush and it came out super good..Try: x: x:

Robert 6 years ago - 6 April 2012 05:04

Re: Peasant potatoes

I also tried very good potatoes and they turned out super, only I left them to cook directly in cubes for 30 minutes, after I put them in the tray I added delicately, the onion after which I left them for about 30 minutes in the oven and at the end I added garlic. a iesit super: d

daiana 5 years ago - 22 August 2012 08:56

Re: Peasant potatoes

Hi Ioana, I am 13 years old and I cook with your recipes very well, so far none of them have failed me. I CAN'T SAY THIS BUT THIS WAY

leoveanu viorel 5 years ago - 18 November 2012 09:25

Re: Peasant potatoes

Maybe it would be good to include parsley and yogurt in the recipe.


Respectfully,
Viorel Leoveanu.

baroana bogdana acum 5 ani - 22 Noiembrie 2012 12:00

Re: Cartofi taranesti

buna si eu fac cartofi taranesti dar adaug si usturoi, usturoiul este cel care i da tot gustul. iese super bun. va urez pofta buna

Andrei acum 5 ani - 5 Aprilie 2013 17:05

Re: Cartofi taranesti

Foarte BUN . Am incercat si au iesit super ! mersi de reteta.

gabi acum 4 ani - 9 August 2013 15:11

bogdan acum 4 ani - 3 Octombrie 2013 18:16

Re: Cartofi taranesti

super.
multumesc pt reteta!

ANA MARIA BLAJ acum 4 ani - 2 Mai 2014 18:56

Re: Cartofi taranesti

E BUN LAM FACUT PODATA ACUM AL FAC DIN N OU

carmen acum 3 ani - 24 Iulie 2014 16:17

Re: Cartofi taranesti

raluca acum 2 ani - 28 Noiembrie 2015 13:39

Re: Cartofi taranesti

sunt super bunii . bv pentru retetaa

Rora acum 2 ani - 20 Martie 2016 00:21

Re: Cartofi taranesti

Uau, ce sariti pe cartofi in sos de ceapa ! Dar eu nu ii mana ca dp imi miroase si parul si fata a ceapa prajita. De mult fac cartofii iahnie fara sa prajesc - nici nu vad ce mai contine o leguma prajita bun pt organism - ceapa,ardei, morcov, uneori pute acest amestec gretos si se poate gati si fara el. Doar taiati cuburi mici si usor prajite in ulei, apoi piper apa si cub de ce vreti voi, fara bulion, fara legume prajite si capac. Si iese o mancarica fina de cartofi, jos palaria! Apoi daca vreti ii puteti face la cuptor cu smantanica si bacon si oua fierte si ies cartofii frantuzesti, sau puneti ce aveti prin casa si compartimentati tava pe segmente, o parte cu branzeturi, sunca masline, vin si piper, alta cu oua si smantana, alta cu mustar, carnat si diverse condimente, alta cu pasta de rosii si carne de care este, ficatei prajiti. Mai puteti face un dresing din smantana cu mujdei de usturoi peste cartofii din farfurie cand nu e carnea suficienta, ca se mai poate intampla, sau in post cand nu vreti sa mancati carne, dar in orice caz, va recomand sa sarati si piparati bine cartofii fierti si taiati rondele care ii asezati in tava si chimenul e grozav cu cartofii fierti taiati rondele si putin usturoi si pasta de rosii si ulei. Dar dintre toti cei mai buni sunt cu afumatura, fie prajesti in tigaie carnat afumat si apoi in acea aroma calesti cartofii si pui apa piper si capac sa fiaraba inabusit s anu se duca aroma, fie faci la cuptor si e tot cu sunca prajita si oua fierte si smantana grasa si piper si de la el chiar iti lingi degetele, bati copii, divortezi doar pe moment ca sa te infrupti singur pe saturate !

Rora acum 2 ani - 20 Martie 2016 00:23

Re: Cartofi taranesti

Mie personal niste cartofi copti in coaja, apoi curatati si cu unt si patrunjel mi-ar da mai bine langa o fiptura.

Catalin-Traian Chitari acum 7 luni - 16 Noiembrie 2017 18:17

Re: Cartofi taranesti

Renatteelena acum 22 minute - 14 Iunie 2018 16:04

Re: Cartofi taranesti

Ioana acum 19 minute - 14 Iunie 2018 16:07

Re: Cartofi taranesti

vezi ca i-ai dat 5 stele cu cat ti-a placut mai putin reteta cu atata trebuie sa dai mai putine stele. 5 stele sunt pentru cele excelente. 1 stea pentru cele care nu ti-au placut deloc.


Cartofi taranesti - Rețete

Postat de Postolache Violeta on February 01, 2016 in garnituri pentru friptura retete cu cartofi retete rapide retete simple | Comments : 11




Ingredient:

500 gr potatoes
200 gr kaizer
1 large onion
salt pepper
Paprika
green parsley



Method of preparation

Curatam cartofii cuburi, ii spalam si ii punem la fiert. Nu ii lasati sa se sfarame. E de preferat sa folositi cartofi rosii.


Cat se fierb cartofii taiem kaizerul cuburi si il prajim in cateva linguri de ulei pana devine usor crocant.


Adaugam ceapa tocat marunt si calim pana devine translucida.

Adaugam cartofii scursi bine de apa, sarea, piperul si boiaua si amestecam usor sa nu sfarama cartofii. Lasam cateva minute pe foc cat sa se rumeneasca usor cartofii. Presaram patrunjel verde.
Se poate servi pe post de garnitura la diverse fripturi dar si ca fel de sine statator.


Garnitura de cartofi taranesti

Cand esti satul sa tot rulezi la felul principal, orezul, piureul, cartoful pai sau fiert, incearca garnitura de cartofi taranesti. Noua ne-a placut mult.

Un gust delicios, preferat in special de barbati :)), care adora ceapa si muraturile, un fel rapid care poate fi si reincalzit. Bineinteles, nu va mai arata la fel de apetisant, dar nu ne trebuie mereu pentru poze, asa-i? :))

Ingrediente Garnitura de cartofi taranesti

  • 1 kg cartofi (8-10 cartofi medii)
  • 2 cepe mici rosii
  • 5 tablespoons oil
  • un gogosar murat
  • a teaspoon of paprika
  • chopped green parsley
  • salt

Preparare cartofi Garnitura de cartofi taranesti

Curata cartofii, spala-i si taie-i cuburi.

Pune-i la fiert in apa rece cu putina sare – dureaza undeva la 12-15 minute sa fiarba, din momentul in care au dat in clocot.

Cand ii testezi si vezi ca sunt aproape fierti (nu complet!) ocupa-te de restul. Incinge 5 linguri de ulei intr-o tigaie larga si plonjeaza in el ceapa taiata juliene. Amesteca frecvent pentru 4-5 minute in tigaie, astfel incat ceapa sa se inmoaie dar sa nu se rumeneasca.

Adauga apoi gogosarul taiat fasii subtiri si boiaua. Omogenizeaza. Intre timp cartofii sunt fierti, ii scurgi bine si-i adaugi in tigaie.

Amesteci c-o paleta larga, usor, potrivesti gustul de sare si mai lasi pe foc 2-3 minute. Opresti focul si presari patrunjel verde tocat, dupa gust.

Servesti garnitura de cartofi taranesti alaturi de friptura preferata. Eu am servit alaturi de carne de vita scazuta si sos de smantana cu hrean.

In post sunt foarte buni simpli, doar cu muraturi.

Note. cauta un soi de cartofi care nu sunt fainosi (ai mei cred ca erau :))) E bun cu orice tip, dar soiul potrivit face ca mancarea sa arate cu-atat mai apetisant cu cat sunt alesi cartofii mai atent)


Cartofi taranesti cu ceapa si boia

Cartofi taranesti cu ceapa si boia. O mancare traditionala de post sau o garnitura, foarte raspandita in Ardeal si Banat (cartofi rantaliti cu ceapa). Boiaua (paprika) si chimenul le dau acestor cartofi taranesti a special flavor.

Sunt atat de gustosi de nu va puteti imagina! Si ce bine merg alaturi de castraveti murati… o nebunie! La noi in casa se fac cartofi taranesti ca si garnitura langa rasol de vita (reteta aici). In post se mananca ca atare, calzi sau reci. Rondelele de ceapa sunt dulci si aromate iar boiaua si chimenul contribuie din plin la desavarsirea acestui fel modest de mancare.

In nicio reteta ardeleneasca de cartfi taranesti nu apar afumaturile (costita, kaiser, sunculita)! Acestea au fost introduse „dupa ureche” de unii care nu cunosc gastronomia transilvaneana.

Cu acesti cartofi taranesti se umplu si celebrele placinte pe lespede sau la tigaie (de post) – vezi aici cum se fac.

Da, in post se mananca feluri modeste (daca tot se respecta postul). Nu torturi si prajituri preparate din inlocuitori, menite sa „fenteze” Divinitatea. Batranii nostri mancau in post paine inmuiata in ulei de dovleac sau de floarea soarelui, ceapa frecata cu sare si picurata cu ulei, baked beans or fasole frecata, salata de cartofi cu ceapa rosie sau acesti cartofi taranesti. Se mai faceau si ghiveciuri de legume (cu sau fara orez), ciorbe de sezon (fara carne) sau alte macaruri cu sos, tot din legume (lecso din ardei, mancare de dovlecei, tocanite de ciuperci). Si multe salate de cruditati si fructe proaspete. Nu vorbim acum despre postul strict din manastiri, care nu permite nici ulei sau fructe decat in anumite zile.

Si, sa nu uitam ca in Romania nu sunt numai ortodocsi ci si catolici, evanghelici, reformati si ca acestia au voie sa manance lactate si oua in post. Aici gasiti mai multe retete de post.

Pe baza acestor cartofi taranesti se fac si clasicii taitei cu cartofi si ceapa (laște cu crumpi răntăliți) – recipe here.

Acesti cartofi taranesti se prepara foarte usor si rapid, mai ales daca avem la indemana cartofi fierti in coaja (din ziua anterioara). Cantitatile sunt pentru 1 kg de cartofi.


Cartofi taranesti cu afumatura – reteta video

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

Recipe of cartofi taranesti cu afumatura este una care mie imi place foarte mult. Adevarul este ca eu iubesc cartofii. Imi plac la nebunie inca din copilarie si recunosc ca cei prajiti sunt preferatii mei. Pentru ca nu-i prepar foarte des, incerc sa gasesc alte moduri de a pregati cartofii. Cei taranesti imi plac in mod special pentru ca au in compozitie si afumatura, un alt ingredient preferat. In plus, se fac usor, se pot folosi orice fel de cartofi si sunt foarte gustosi.

I used cartofi noi pentru ca e sezonul lor si pentru ca am impresia ca sunt mai gustosi. Bineinteles ca puteti folosi orice cartofi aveti acasa. Important este sa-i taiati in bucati egale pentru a se gati uniform. Pentru un plus de aroma, am adaugat in apa cartofilor si cateva crengute de rozmarin. Imi place gustul acestuia alaturi de cartofi. Voi il puteti omite fara probleme daca doriti sa-l folositi. Cartofii se fierb pe trei sferturi pentru a nu se zdrobi prea tare cand vor fi amestecati cu celelalte ingrediente.

Si daca vorbim despre celelalte ingrediente, sa va spun cate ceva despre cel mai important, afumatura. I used pastrama afumata din pulpa de curcan, insa voi puteti pune orice afumatura doriti. Pulpa afumata de curcan este insa foarte aromata si are putina grasime. Mie imi place gustul de afumatura, nu si grasimea, asa ca e perfecta pentru gustul meu. Ceapa poate fi si ea alba sau rosie, iar daca doriti, mai puteti adauga si ceapa verde. Ideea este ca puteti personaliza reteta de cartofi taranesti cu afumatura dupa cum considerati.

Pentru o culoare frumoasa, dar si pentru gust, am adaugat si boia dulce. Se poate folosi si boia iute, pentru o varianta de cartofi taranesti cu afumatura picanti. Dupa ce ati amestecat cartofii cu ceapa si afumatura, mai lasati-i pe foc pentru cam 5 minute. Aveti grija sa fie complet gatiti si asezonati-i bine cu sare si piper. La final adaugati patrunjel sau marar si reteta de cartofi taranesti cu afumatura este gata. Daca sunteti amatori de cartofi, la fel ca mine, puteti incerca si reteta de pulpe de pui cu cartofi la cuptor. E aromata si usor de pregatit!



Comments:

  1. Wulf

    On your place I would address for the help in search engines.

  2. Grosho

    What words ... Super, brilliant sentence

  3. Horus

    Sorry to interfere, but in my opinion there is another way of solving the issue.

  4. Yozshut

    I don’t drink. Not at all. So it doesn’t matter :)

  5. Tukus

    By what not bad topic

  6. Abdikarim

    very amusing piece



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