Appearance
Choosing potatoes, pay special attention to its appearance. Did you notice small round holes in the tubers? This means that the wireworm has already eaten this potato. Are black spots visible on the skin? Most likely, vegetables are affected by late blight disease. Even if the spots are almost invisible, be aware that the inside of the tubers will turn out to be rotten. Do not buy a batch if the package contains at least one defective potato: the rest of the disease may be latent.
Storage
Buy and store new potatoes better in small packages. There is no ventilation in bulky bags, so the tubers in the center quickly begin to rot.
You should also not store young potatoes in the sun: vegetables begin to sprout, and the poisonous substance of corned beef is formed in them.
Preparation
Early potatoes have little starch and are ideal for deep frying or pan frying. But mashed potatoes will not work out of it.
We advise you to choose medium-sized young potatoes as they contain the most nutrients. Of course, large potatoes are much more convenient to peel and cook, but they usually have a lot more nitrates.
Now that you have learned all the intricacies of choosing young potatoes, we suggest you cook potato casserole with pickled butter.
POTATO CASSEROLE
- Bulb onion – 1 piece
- Pepper to taste
- Salt – to taste
- Pickled butter – 200 g
- Chicken egg of the first category – 2 pcs.
- Butter – 100 g
- Milk – 0,5 cups
- Boiled potatoes – 400 gr
В potato casseroleAs in a pie, the filling sets the taste. With her, we will begin our casserole recipe.
Chop the onions finely and fry them in butter. In the same frying pan, put the butter, cut into pieces. It is enough to fry mushrooms with onions for 3-5 minutes. Season with salt and pepper, place in a bowl and let cool slightly. Further, the casserole recipe prescribes to drive raw eggs into the filling and mix everything thoroughly.
Let’s get down to the “” casserole. Recipe: Heat milk, add butter to it. Mash the boiled potatoes and gradually add the warmed milk to it, continuing to knead. Watch out for the consistency: after all, this is a casserole recipe, not mashed potatoes.
Take a baking dish, grease the sides and bottom with vegetable oil and sprinkle with breadcrumbs. Spread half of the potato dough in an even layer, then a layer of filling and again a layer of potatoes. Brush the casserole with a beaten egg and place in the oven preheated to 180 ° C for 20 minutes.