New Potato RecipesFirst New Potatois rich in vitamins and microelements. It has no cholesterol at all and almost no fat, but is full of organic acids and fiber, which regulate digestion. A serving of young potatoes provides us with the daily norm of vitamin C (which is not to be expected from winter and especially spring potatoes - the amount of ascorbic acid decreases during long-term storage to a quarter of the original volume). Just like eggs and cottage cheese, young potatoes are a complete source of protein. And thanks to the high content of potassium, which removes excess fluid from the body and regulates metabolic processes, potatoes help to cope with edema. However, there is no point in stocking up on this healthy root vegetable - young potatoes do not store well, it is best to buy them immediately before cooking. Peeling is easy - just scrape the tuber with a sharp knife. And to prevent your hands from getting dark in the process - Before peeling, rinse your hands with table vinegar or lubricate them with lemon juice. If the tubers do not peel very well, hold them for a few minutes first in hot and then in cold water. New potatoes are not suitable for frying - they do not brown well and remain tough. Mashed potatoes are also out of the question. The best way to cook new potatoes is to boil them or bake them (in the oven or on the grill). In this case, it is healthier to cook potatoes in their skins. After all, the content of vitamins and other valuable substances is higher than in the tuber itself. "Potato" spices - black pepper, cumin, bay leaf. Herbs - dill, green onions, mint, tarragon, cilantro, parsley, basil. Note for the housewife There is another way to clean young potatoes: coarse salt is poured into a plastic bag, washed potatoes are placed there (in an amount of no more than 10 pieces). After this, the tubers should be thoroughly rubbed with salt, and then removed from the bag and washed under running cold water.
