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 potatoes on a large baking sheet and drizzle all over a small amount olive oil and rub each potato with 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 inner walls 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- 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 big baked potato contains 75 g 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 baked in regular oven the potatoes 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, she absorbs beneficial features 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 that... simple dish a bit of sophistication.

• 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. It can also be reheated in microwave oven 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.

The main problem of modern people is being busy at work or school. Largely because of this, people suffer from metabolic disorders and excess weight: when there is no time to prepare healthy food, sandwiches, convenience foods, and store-bought snacks. When you don’t have an extra minute to stand in the kitchen, the best assistant is a steamer. There is no need to control the cooking process, and the result will exceed all expectations.

Advantages

For dietary nutrition it is important that dishes are prepared from healthy products and in a useful way. You can lose weight and become healthier thanks to the abundance of vegetables and fruits, and.

Plant fruits are sources of vitamins, fiber, and healthy fats. Thanks to animal products, the body receives protein for the construction of cells. Best to cook dietary dishes in ways that exclude the addition of oil. This includes boiling, baking, steaming and grilling.

For some reason, an opinion has formed that dishes from a steamer are inferior in taste to their counterparts from the fire or oven, but this is not the case.

This culinary method has a number of significant advantages:

1. Preservation natural composition any ingredient. From water or too high temperatures the structures of vitamins and important proteins are destroyed. Steam food preserves useful qualities fresh product without difficulty.
2. Steamed dishes retain their natural rich color, aroma and taste.
3. In a double boiler you can prepare a dish of any complexity, from a warm appetizer to a full-fledged second course.

Due to the fact that steamed food retains its natural analytical composition, it will become an integral part of any type of diet. If you approach cooking with imagination, the steamer will be able to feed your family from breakfast to dinner every day.

You don't need to have a steamer to steam. Of course, this is a very convenient technique, in which you can cook a separate dish on each tier, but there are other options.

Multicookers quickly spread. Many models have a steam cooking mode. The simplest replacement is an improvised steamer made from a saucepan and a colander or sieve. Dishes will be cooked on a wire rack over a boiling pan, covered with a lid like a cap. The larger the pan, the better.

Some of the most affordable dietary steam recipes– potato, because in any kitchen this vegetable is always available.

Some may argue that potatoes contain too much starch, so they won't help you lose weight.

However, the complex of vitamins and microelements contained in the vegetable can normalize metabolism, without which it is impossible to lose weight. Now let’s figure out how to properly cook potatoes in a double boiler. Note!

It is better to eat young fruits, which contain many times less dangerous starch. Steam treatment not only preserves all the benefits of potatoes, but also favorably emphasizes their crumbly consistency. If boiled potatoes sometimes it looks like a slippery remnant, the steamed analogue is moderately juicy and dense. How long to cook

potatoes in a double boiler depends on the complexity of the dish, but on average cooking takes 30-35 minutes.

Recipes

Let's look at simple, but nutritious and functional recipes for cooking potatoes in a double boiler. Each of them is suitable not only for an everyday meal, but also for meeting guests.

With greens

• You will need:
• washed new potatoes;
• fresh herbs;

salt and pepper (to taste).

You can’t do without the most ordinary boiled potatoes. It can be a good side dish or an independent dish. You don’t have to peel the potatoes, just wash them with a brush if the tubers are early.

1. Cooking potatoes with herbs in a double boiler:
2. Potatoes are cut in half (or into more pieces, depending on your preference) and placed in a double boiler.

Wait 25 minutes - and everything is ready, all that remains is to salt and pepper the dish and sprinkle it with chopped herbs.

Many people practice cooking such potatoes in a container with added water, but there is no need to do this. This method is no different from boiling. Healthy potatoes are cooked on the grill.

With greens

• Sandwiches with meat
• 6 potato tubers;
• 150-200 g of dietary meat;
• greenery;
• garlic;

seasonings and salt.

1. Cooking sandwiches with meat and potatoes in a double boiler:
2. The washed and peeled potatoes are cut into 2 parts, salted and peppered.
3. A “grout” is prepared from herbs and garlic by finely chopping and mixing everything.
4. Each potato is coated with garlic paste on the inside.
5. A chop is placed between the two halves.
6. The portion is wrapped in foil and steamed in this form for 30-40 minutes.

The dish turns out very juicy, because the juices do not flow out anywhere, they soak into the other ingredients.

Interesting! The type of meat is chosen according to your taste. It is better to give preference to veal, chicken or turkey breast.

Vegetable stew

With greens

• 4-5 potatoes;
• 1 carrot;
• 1 onion;
• several cherry tomatoes;
• broccoli;
• spinach;
• any greens;
• pepper and salt;
• olive oil.

Preparation vegetable stew with steamed potatoes in a double boiler:

1. Potatoes are cut into large slices (quarters) or small cubes.
2. The onion is chopped into half rings.
3. Carrots will decorate a dish especially brightly if you cut them into circles or fancy flowers.
4. Cherries are cut in half.
5. Broccoli is separated into small inflorescences.
6. The greens are torn by hand to retain more juices.
7. The stew is cooked in a bowl. Vegetables are either mixed or placed in layers.
8. Cooking time is about half an hour.

Interesting! The list of vegetables is easy to adjust. Potatoes go well with pumpkin, zucchini, and beets. You can add whatever you want. A little cream cheese won't hurt the recipe either.

Stew with mushrooms and chicken

With greens

• 8 potato tubers;
• 1 large chicken breast;
• 300 g of any fresh mushrooms;
• 2 onions;
• lemon juice;
• salt, pepper, spices;
• vegetable oil.

Cooking stew with mushrooms, chicken and potatoes in a double boiler:

1. First you need to marinate the meat so that it is juicy.
2. Remove the skin and film from the breast, and separate the bones.
3. The meat is cut into small slices.
4. The marinade is extremely simple - lemon juice, spices, onions, salt and pepper.
5. The chicken is coated in this mixture and left in the refrigerator for half an hour to soak.
6. When the breast is soaked, it is mixed with chopped mushrooms.
7. Potatoes are cut in any way.
8. Cook the stew for about 40 minutes. When serving, you can decorate with herbs.

Important! It's better to use fresh mushrooms, not salted or pickled. Processed mushrooms contain a lot of salt and spices, and sometimes oil. Such ingredients are definitely not dietary.

Casserole

With greens

• 5 potatoes;
• several fresh champignons;
• 2 red onions;
• bell pepper;
• 2 eggs;
• coarse pepper and salt.

Preparing the casserole:

1. Potatoes and champignons are cut into thin slices.
2. Bell peppers (preferably red, for contrast) are cut into strips.
3. Place onions in rings or half rings.
4. Mix vegetables and mushrooms thoroughly and place in a cooking bowl.
5. The main thing is the dressing: beat the eggs, salt and pepper, and then pour the mixture into the dish.
6. In half an hour the most tender will be ready dietary casserole For hearty breakfast or a snack.

Interesting! Spicy foods increase your metabolic rate and help burn fat. You can include garlic, red chili pepper, and a little mustard in this recipe - the casserole will become even more effective against extra pounds.

Serving

There are a lot of steamed potato dishes. Despite the obvious benefits, some people who are losing weight are put off by the “ordinariness” of potatoes: they already have to follow a strict diet, but here are these potatoes in a steamer - somehow you don’t want to eat them.

Since cooking potatoes in a double boiler is very simple, even a novice housewife can handle the recipes listed above. In addition, you can make potato dishes even more interesting:

1. Diet sauces. Potatoes are “friends” with dairy products. The easiest option is to mix natural yogurt With green onions, dill and grated fresh cucumber.
2. More color! In multi-component dishes, give preference to bright ingredients: pumpkin, bell pepper, red onions instead of white, etc. Seasoning also makes it easy to “color” food. Especially bright spices are turmeric and curry.
3. "Accessories" for serving and serving. Hot potato delicious with sour berries (currants, cranberries). Instead of parsley and dill, serve a sprig of tarragon, and completely new facets of the usual recipe will be revealed.

conclusions

It’s hard to believe that ordinary potatoes can be included in the diet, but it is true. Often, in our search for “that” weight loss product that will brighten up our diet, we spend a long time going through options, where one is more exotic than the other. And the solution is nearby. Prepare potatoes in a steamer according to our recipes- that's unusual dish. Everything ingenious is simple.

How to spend more time on yourself and your family, rather than spending hours cooking? How to make a dish beautiful and appetizing? How to get by with a minimum number of kitchen appliances? The 3in1 miracle knife is a convenient and functional kitchen assistant. Try it with a discount.

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 minimal amount of vitamins and useful substances, which are important for the health of any person.

As a result, you can get not only a side dish, but also healthy dish, which 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 cooking dietary recipe, tubers can be presented with fresh salads, boiled meat, sauces.

If the dish is for a holiday or dinner table, excellent option additions will include 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 simple 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, Bell pepper or finely chopped cabbage.

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 in the multicooker bowl Bay leaf, pour 4 glasses 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 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:

The ease of preparation is similar to traditionally cooked in a saucepan on the stove. It turns out, however, much tastier and healthier, preserving as much as possible the beneficial vitamins and microelements that are lost during cooking in boiling water. Steamed potatoes in a steamer contain a lot of potassium, which ensures that excess fluid and sodium are removed from the body. Recommended for metabolic disorders, genitourinary diseases cardiovascular systems. Rich in starch, which envelops the inflamed walls of the digestive organs, therefore it is indicated for diseases of the gastrointestinal tract. Potatoes contain B vitamins, nicotinic and ascorbic acids, phosphorus, magnesium, and calcium salts. Potatoes are steamed in a steamer without using vegetable oils and animal fats, resulting in an appetizing, crumbly texture with a delicate structure. The dish is recommended for most diets, with the exception of low-calorie diets for weight loss and diets for diabetes mellitus due to high starch content. Steamed potatoes are suitable for vegetarian, lenten and healthy eating. New potatoes in a steamer turn out especially tasty. Ripe potatoes should be peeled before cooking. It is enough to scrape young potatoes with a knife or a stiff brush, removing dead skin cells from the developing skin. Young potatoes contain a smaller amount of starch than mature root vegetables, therefore, with reasonable consumption, they are allowed for a diabetic menu.

The photo shows adult potatoes in a steamer, cooked peeled. The dish is served with unrefined olive oil extra virgin, chopped herbs, garlic (if there are no contraindications). Vegetable and seasonal green salads enhance the taste of the dish.

Ingredients

• Potatoes – 5 pcs.
• Salt - to taste

Potatoes in a steamer - recipe

1. Wash adult potatoes thoroughly, peel them, cut them into halves or quarters, depending on the size of the tubers. We scrape off the keratinized part of the skin from the young potatoes. Leave small tubers whole.
2. Place the potatoes prepared for cooking on the main baking sheet of the steamer. Close the lid. We set the time on the timer.
3. Potatoes are cooked in a double boiler for 20-25 minutes.
4. The cooking time depends on the type of potato, the size of the tubers cut, the power of the appliance and the electrical network at home. Young vegetables require less cooking time.
5. Serve the finished dish hot with unrefined extra virgin olive oil, chopped herbs, garlic, vegetable or green salads.

What is the most 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 lemon juice, sprinkle Provencal herbs, pour 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. Apply to this potato dish 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!