Young potato recipesrich in vitamins and minerals. It has absolutely no cholesterol and almost no fat, but it is full of organic acids and fiber that regulate digestion. A portion of young potatoes provides us with a daily intake of vitamin C (which should not be expected from winter and even more so 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, it makes no sense to buy a useful root crop for future use - young potatoes are poorly stored, it is best to purchase them immediately before cooking. To clean is as easy as shelling pears, just scrape the tuber with a sharp knife. And so that your hands do not darken in the process - rinse your hands with table vinegar or brush with lemon juice before cleaning. If the tubers do not peel very well, keep them for a few minutes, first in hot and then in cold water. Young potatoes are not suitable for frying - they brown badly and remain tough. Mashed potatoes - also by. The best way to cook young potatoes is to boil them or bake them (in the oven or on the grill). In this case, it is more useful to cook potatoes in their skins. After all, the content of vitamins and other valuable substances than in the tuber itself. "Potato" spices - black pepper, caraway seeds, bay leaves. Herbs - dill, green onions, mint, tarragon, cilantro, parsley, basil. Note to the hostess There is another way to peel young potatoes: coarse salt is poured into a plastic bag, washed potatoes (no more than 10 pieces) are placed there. After that, the tubers should be thoroughly rubbed with salt, and then remove them from the bag and rinse under running cold water.
