Top 10 Delicious Potato-Based Dishes You Can't Miss

Ingredients:

• 500g chicken wings or drumsticks
• 3 potatoes
• 1 piece of ginger
• Spring onions
• Soy sauce, cooking oil, seasoning powder, fish sauce

Instructions:

• Prepare the ingredients:
  • Rinse the chicken wings or drumsticks with salt, cut them into bite-sized pieces, and marinate with 1 tablespoon of seasoning powder for 10 minutes.
  • Peel the potatoes, cut them into cubes about 4cm in size.
• Sauté the chicken:
  • Heat oil in a pan, add the chicken, and cook until golden brown and crispy.
  • Add the potatoes and stir-fry with the chicken, seasoning with powder and fish sauce to make sure everything is well-coated.
• Simmer the chicken:
  • Once the chicken is browned, add a bowl of boiling water and smashed ginger, then bring to a boil again. Lower the heat and simmer for about 15 minutes.
  • Before turning off the heat, add a tablespoon of soy sauce, stir well to bring out the fragrance and golden color. Finally, sprinkle chopped spring onions on top for both aroma and a pop of color.
  • Serve the dish in a bowl, garnish, and enjoy with your loved ones.

Ingredients:

• 5 Potatoes
• 230ml Milk (adjust depending on your desired consistency for the mash)
• 3 Tablespoons Butter
• 1 Teaspoon Salt and Pepper

Instructions:

• Prepare the Potatoes:
  • After purchasing the potatoes, clean them by gently scrubbing the skins with cold water. For a thorough clean, you may use a small brush.
  • This method will effectively remove any dirt from the skin of the potatoes.
  • For a smoother mash, peel the potatoes before boiling them.
• Boil the Potatoes:
  • Place the prepared potatoes in a large pot and fill it with cold water, enough to cover the potatoes. Wait for the water to come to a boil, then reduce the heat and continue to cook the potatoes for 10-20 minutes until they are soft and fully cooked.
  • You can check if the potatoes are done by inserting a chopstick or fork. If the potatoes break apart easily, they are ready. For added flavor, you can also add a pinch of salt while boiling the potatoes.
• Make the Mashed Potatoes:
  • Once the potatoes are cooked, drain the water, leaving only the potatoes in the pot. Begin mashing the potatoes. To make mashing easier, add softened butter to the potatoes before mashing.
  • You can use a fork or spoon to mash the potatoes. To achieve a smoother texture, mix in warm milk or chicken broth.

Ingredients:

• 4 Large Potatoes
• 50g Tapioca Flour
• 2 Eggs
• 1/2 Teaspoon Salt
• 300ml Cooking Oil

Instructions:

• Prepare the Potatoes:
  • Peel and wash the potatoes, then cut them into small chunks.
  • Steam the potatoes for around 10-15 minutes. Test for doneness by inserting a chopstick; if it slides through easily, they are ready. If there's any resistance in the middle, continue steaming for a few more minutes.
  • Once cooked, remove the potatoes, let them cool, then mash them until smooth.
• Make the Dough:
  • Crack 2 eggs and add about 30g of tapioca flour, then mix with the mashed potatoes. Knead the dough until it no longer sticks to your hands. If it's too sticky, add more tapioca flour and continue kneading.
• Shape the Cakes and Fry:
  • Sprinkle some remaining tapioca flour on the surface, then place the dough on it and flatten with your hands.
  • Use a rolling pin to flatten evenly, then form smiley face shapes.
  • Press a glass to create round shapes, and use a straw or chopstick to make eyes. Press the spoon’s back to form smiles or frowns.
  • Heat oil in a pan until hot, then fry the cakes until golden brown on both sides. Remove from the oil and drain. Your smiley face potato cakes are ready to enjoy!

Ingredients:

• 1kg Potatoes
• 100ml Whipping Cream
• 50g Cream Cheese
• 50g Cheddar Cheese
• 50g Parmesan Cheese
• 150ml Mayonnaise
• 1 Garlic Clove
• 2 Tablespoons Olive Oil
• 3 Sprigs of Thyme
• 100g Butter
• Salt and Pepper to taste

Instructions:

• Prepare the Ingredients:
  • Soak the potatoes in salted water for 15 minutes, then wash them thoroughly. Use a brush to scrub the skin clean and cut them into wedges.
  • Wash the thyme, drain it, and melt 50g butter in a double boiler or microwave for 1 minute until it’s liquid.
  • Cut the garlic in half, peel off the outer skin, and mince two cloves to make the cheese sauce.
• Season the Potatoes:
  • Place the potatoes in a bowl and add the minced garlic, olive oil, melted butter, chili powder, 1/4 teaspoon salt, 1/4 teaspoon pepper, and thyme. Toss everything together to ensure the potatoes are evenly coated with the seasoning.
• Bake the Potatoes:
  • Arrange the seasoned potatoes on a baking tray and cook them in an air fryer for 20 minutes at 200°C (392°F).
• Make the Cheese Sauce:
  • Heat a pan on medium and add 50g butter. Once melted, sauté the minced garlic until fragrant.
  • Once the garlic is aromatic, pour in 100ml whipping cream, 50g cream cheese, 50g cheddar, and 50g parmesan cheese.
  • Lower the heat and stir gently until the cheeses melt. Add 1 teaspoon salt, 1/4 teaspoon pepper, and 150ml mayonnaise, stirring one last time before turning off the heat.

Ingredients:

• 300g Potatoes
• 1 Leek
• 1 Sprig of Cilantro
• 100ml Unsweetened Milk
• 100ml Cream
• 50g Unsalted Butter

Instructions:

• Prepare the Ingredients:
  • Wash the potatoes, peel them, and cut them into small pieces. Boil or steam the potatoes until they are soft.
  • Wash the cilantro roots and set them aside to drain.
  • Clean the leek and slice it into pieces about 4cm long.
• Blend the Potatoes:
  • Add the boiled potatoes, 100ml of water, and 50ml of milk to a blender. Blend until the potatoes become a smooth and thick mixture. Then, add 50ml of unsweetened milk and blend again until the mixture is smooth and creamy.
• Cook the Soup:
  • Transfer the blended potato mixture to a pan, set over medium heat, and add the cilantro roots and leek to the pan.
  • Season with 1 teaspoon of seasoning powder and 1 teaspoon of sugar. Stir gently until the mixture starts to simmer.
  • Once the soup reaches a boil, remove the cilantro roots and leek from the pan. Add 100ml of cream and the unsalted butter to the soup. Stir well until the soup thickens and begins to bubble, then remove from heat.

Nguyên liệu:

• Thịt bò xay 350 gr
• Khoai tây 2 củ
• Hành tây 100 gr
• Hành phi 3 muỗng canh
• Ngò rí 2 muỗng canh
• Hành lá cắt nhỏ 1 muỗng canh
• Bột xù 2 muỗng canh
• Gia vị 10 gr(bột ngọt/bột cà ri /bột tẩm khô/hạt nêm)

Cách làm:

• Sơ chế các nguyên liệu:
  • Khoai tây mua về gọt vỏ, cắt thành các miếng nhỏ và đem hấp trong khoảng từ 15 - 20 phút, sau đó đem nghiền nhuyễn.
  • Hành tây đem băm nhỏ. Cho 2 muỗng cà phê dầu ăn vào chảo, dầu nóng cho hành đã băm nhỏ vào, nêm vào 1 muỗng cà phê đường, 1 muỗng cà phê tiêu, 1/2 muỗng cà phê bột ngọt, 1/2 muỗng cà phê hạt nêm, xào đến khi hành tây trong lại và gia vị tan thì tắt bếp và để nguội.
• Ướp chả:
  • Khoai tây sau khi nghiền đem trộn với thịt bò xay, ngò rì, hành lá cắt nhỏ, 1/2 muỗng cà phê bột cà ri, 2 muỗng canh bột xù, 1 muỗng canh hành phi.
  • Trộn đều hỗn hợp, sau đó cho vào tủ lạnh 15 phút để hỗn hợp nhân dẻo và dễ tạo hình.
• Vo viên chả:
  • Lấy một lượng nhân phù hợp, lăn tròn, sau đó ấn dẹp nhẹ để tạo hình. Sau đó lăn chả bò qua bột tẩm khô chiên giòn
• Chiên chả:
  • Bắc chảo ngập dầu, dầu vừa nóng cho chả vào chiên đến khi vàng đều trên lửa vừa. Sau đó gắp ra cho vào giấy thấm dầu và bày ra trang trí.
  • Để làm sốt ăn kèm, khuấy đều hỗn hợp 1/2 muỗng canh tương ớt, 1 muỗng canh mù tạt vàng, 2 muỗng canh sốt mayonnaise.

Ingredients:

• 4 Potatoes
• 3 teaspoons Salt
• 2 packs of instant noodle seasoning
• 300ml Cooking Oil

Directions:

• Prepare the Potatoes:
  • Peel the potatoes, remove any eyes, and slice them thinly. Rinse the slices thoroughly with water.
  • Next, dissolve salt in a bowl of water, and soak the potato slices for 25–30 minutes to prevent browning and to help them become crispier when cooked.
• Season the Potatoes:
  • Drain the potatoes in a colander, then transfer them to a large bowl. Add the two packs of instant noodle seasoning, mix well, and let the potatoes marinate for about 20 minutes.
• Fry the Potatoes:
  • Heat a pan on the stove, add enough oil to fully submerge the potato slices (you can also add a bit of butter for extra flavor).
  • Fry the potatoes, stirring occasionally, until each slice turns golden brown and crispy. Use a slotted spoon to remove the potatoes and place them on a plate or in a paper-lined container to maintain their crispness.

Ingredients:

• 500g Potatoes (about 3 large potatoes)
• 2 ripe Tomatoes
• 50g Green Onions
• 1 Clove of Garlic
• Seasonings: Seasoning powder, Salt, Sugar, Cooking Oil

Instructions:

• Prepare the ingredients:
  • Peel the potatoes and wash them well. To prevent browning, soak them in salted water for about 20 minutes, then drain.
  • Slice the potatoes thinly, but be careful not to cut them too thin, or they may crumble while sautéing.
  • Wash and chop the tomatoes into squares or dice them.
  • Peel and finely chop the garlic.
  • Clean the green onions and cut them into sections.
• Cook the sautéed potatoes with tomatoes:
  • Heat a pan over medium heat, add 3 tablespoons of cooking oil, and let it heat up.
  • Fry the garlic in the pan until fragrant, then add the potatoes. Season with 1 tablespoon of seasoning powder, 1 tablespoon of salt, 1 tablespoon of sugar, and add a little water to prevent burning and help the potatoes absorb the flavors.
  • Sauté the potatoes for about 2 minutes, then add the tomatoes and continue to stir-fry on medium heat.
  • If necessary, add a bit more water during cooking to prevent burning and help the potatoes cook through more quickly.
  • Adjust the seasoning to taste.
  • When the potatoes are soft, add the green onions and sauté for another minute, then turn off the heat.
  • Serve the sautéed potatoes with tomatoes on a plate, garnishing with coriander for a touch of freshness.

Ingredients:

• 200g Shrimp
• 200g Potatoes
• 20g Crispy Flour
• 50ml Water
• Seasonings: Seasoning powder, Pepper

Instructions:

• Prepare the ingredients:
  • Peel the shrimp, removing the head, shell, and dark vein, leaving the tail intact. Wash the shrimp and place them in a bowl to drain.
  • Peel the potatoes, wash them thoroughly, and then slice them into thin 0.5cm rounds. Soak the potato slices in salted water for a while, then rinse and drain. Soaking in saltwater will help the potato strips become softer.
  • Use a peeler to gently create long strips of potato. Be careful to avoid breaking the strips, as this could make it difficult to wrap them around the shrimp.
• Season the shrimp:
  • Place the shrimp in a bowl, season with a little seasoning powder and pepper, then mix well and let it marinate for 5 minutes.
• Wrap the shrimp:
  • Mix 50ml of water with the crispy flour in a bowl, stirring until smooth.
  • Take the marinated shrimp, dip them into the flour mixture, and then wrap them with the potato strips. Be sure not to dip the shrimp tails into the flour to maintain a nice presentation after frying.
  • Continue wrapping the rest of the shrimp in this manner.
• Fry the shrimp:
  • Heat some oil in a pan over high heat.
  • Add the shrimp wrapped in potatoes to the hot oil and fry until the potato coating is golden and crispy.
  • Once fried, remove them from the oil.
  • Arrange the crispy shrimp on a plate, garnish as desired, and enjoy your delicious dish!

Ingredients:

• 200g Pork Ribs
• 3 Potatoes
• 1 Shallot (finely chopped)
• 3 Spring Onions (finely chopped)
• Some Cilantro (chopped)
• 1 tablespoon Cooking Oil
• Common Seasonings (sugar, seasoning powder, salt, pepper)

Instructions:

• Prepare the ingredients:
  • Peel the potatoes, then cut them into bite-sized pieces.
  • Soak the potatoes in diluted salt water for 10 minutes, then rinse them with clean water.
  • Wash the pork ribs thoroughly and cut them into finger-length pieces.
  • Blanch the ribs by placing them in a pot of water with a pinch of salt, boiling for 3-5 minutes until the water starts to boil, then rinse the ribs under clean water to remove impurities.
• Cook the soup:
  • Heat the cooking oil in a pot over low heat, then sauté the shallots until fragrant.
  • Next, add the pork ribs and potatoes, along with 1 teaspoon of sugar, 1 teaspoon of seasoning powder, and 1/2 teaspoon of salt. Toss the ingredients in the pot to evenly coat them with seasoning.
  • Add about 500ml of water, cover the pot, and simmer for 20 minutes. Be sure to skim off any scum during the simmering process.
  • After simmering, sprinkle some pepper and chopped cilantro on top, and your dish is ready to serve.