Discover the Suggestions category on DeliciousPath, where we’ve handpicked recipes designed to match your taste and inspire your cooking. Explore Suggestions now and find the dishes you’ll love to create and savor!
Baked Meat Patties with Potatoes
Ingredients for the Meatballs
- 500 g ground beef
- 4-5 slices of bread, soaked and squeezed
- Salt
- Pepper
- Oregano
- Finely chopped parsley
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- A pinch of cinnamon
- 1 egg
- 1 small bunch of parsley, finely chopped
- 2 tablespoons olive oil
Instructions for the Meatballs
- In a bowl, combine all the ingredients and mix well. Let the mixture rest in the refrigerator for 2 hours to allow the flavors to blend.
- After chilling, knead the mixture again briefly, shape the meatballs to your desired size, and place them on a plate.
Ingredients for the Potatoes
- 4 potatoes
- Salt
- Pepper
- Paprika
- Oregano
- 1 garlic clove, finely chopped
- Juice of 1 lemon
- Olive oil
- 100 g water
Instructions for the Potatoes
- Peel and wash the potatoes, then cut them into medium-sized pieces.
- Place the potatoes in a baking dish and add the remaining ingredients. Toss to coat the potatoes evenly with the seasoning.
- Arrange the meatballs in between the potatoes or on top if there isn’t enough space.
- Preheat the oven to 200°C (390°F).
- Place the baking dish in the oven, reduce the temperature to 170-180°C (340-355°F), and bake for about 40-45 minutes, depending on your oven.
Enjoy your delicious baked meatballs with potatoes!
Salad with Potatoes, Zucchini, and Fresh Chickpeas from My Garden
Ingredients
- 5 fresh zucchinis
- 3–4 medium potatoes
- 200 g fresh chickpeas
- Salt
- Olive oil
Instructions
- Peel the potatoes, wash them, and cut them into even-sized pieces.
- Trim the ends off the zucchinis, wash them, and slice them lengthwise once.
- Shell and clean the fresh chickpeas.
- Bring a pot of salted water to a boil and add the ingredients in stages:
- Start by boiling the potatoes until slightly tender.
- Add the zucchinis and continue cooking.
- Five minutes before the end of the cooking time, add the chickpeas.
- Boil everything together for a total of 25–30 minutes, or until the vegetables are cooked to your preferred tenderness.
- Using a slotted spoon, transfer the cooked vegetables to a serving platter. Drizzle generously with olive oil before serving.
Baked Anchovies with Potatoes
Ingredients
- 1 kg anchovies
- 2-3 potatoes
- 3 garlic cloves, finely chopped
- 1 bunch parsley or basil, finely chopped
- 3-4 tomatoes, sliced
- Oregano
- Salt
- Pepper
- Sweet paprika
- 100 ml water
- Olive oil
Preparation
- Remove the heads from the anchovies and clean their bellies.
- Rinse them well and place them in a baking dish.
- Peel the potatoes, cut them into thin strips (like for frying), and add them to the baking dish. Cut the potatoes thinly so they cook evenly with the fish.
- Add the garlic, parsley, oregano, salt, pepper, paprika, and water, and mix everything together.
- Arrange the tomato slices over the fish and potatoes, and drizzle with olive oil.
- Bake in a preheated oven at 170-180°C (338-356°F) for 30-35 minutes, depending on your oven. Add a little more water if needed during baking.
Beef with Fried Potatoes
Ingredients for the Beef
- 1 kg beef, cut into portions
- 3-4 ripe tomatoes, finely chopped
- 1 tablespoon tomato paste, diluted in water
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 2-3 garlic cloves, finely chopped
- 60 g wine
- 1 cinnamon stick
- Sweet paprika
- Salt
- Pepper
- 200 g water
- Olive oil
Ingredients for the Potatoes
- 5 medium potatoes
- Salt
- Olive oil
Instructions for the Beef
- Wash the beef thoroughly and let it drain in a colander.
- Heat olive oil in a pot and sauté the beef on all sides until browned. Remove the beef and set aside in a bowl.
- In the same oil, sauté the onion, carrot, and garlic. Return the beef to the pot and deglaze with the wine.
- Let the alcohol evaporate, then add the water, salt, tomato paste, tomatoes, and cinnamon stick.
- Cover the pot and simmer on medium heat for about 1 to 1.5 hours until the meat is tender. If needed, add a little more water.
- Just before turning off the heat, add the pepper and sweet paprika, and gently shake the pot to distribute the spices evenly.
Instructions for the Potatoes
- Peel the potatoes and cut them into long rectangular pieces for frying.
- Heat olive oil in a pan over high heat.
- Once the oil is hot, add the potatoes and fry them until they turn golden brown.
Serve the beef with the crispy fried potatoes and enjoy!
Potato and Beetroot Gnocchi
Ingredients
- 250 g potatoes
- 250 g beetroots
- 130 g melting cheese
- 180 g flour
- 2 eggs
- 1 pinch of salt
- 1 pinch of pepper
- Salt for boiling
Preparation
- Peel the potatoes and beetroots, cut them into pieces, and place them in a pot. Cover with water and boil until soft, about 25-30 minutes. Note that the beetroots may require a longer boiling time.
- Drain and spread them on a baking tray to cool slightly, allowing excess moisture to evaporate.
- Mash the potatoes with a potato masher, puree the beetroots in a blender, and combine them in a bowl.
- Add the remaining ingredients to the bowl and knead gently until all the ingredients are well combined. Avoid overworking the dough to prevent it from becoming stiff due to the potato starch.
- Transfer the dough to a floured surface, sprinkle with a little flour, and shape into strips or use a piping bag for easier handling.
- Cut the strips into small pieces to form gnocchi and dust with flour to prevent sticking.
Boiling the Gnocchi
- Bring a pot of water to a boil over high heat.
- Add the gnocchi all at once for even cooking. Wait until they float to the surface.
- Let them cook for an additional 40-50 seconds after floating.
- Remove the gnocchi with a slotted spoon and transfer them to a bowl of ice water for 5 minutes.
- Drain and spread them on a baking tray.
For the Sauce
- 1 onion, finely chopped
- 1 garlic clove, minced
- 200 g heavy cream
- 200 g peas
- 80 g water
- Salt
- Pepper
- Olive oil
Preparation
- Heat olive oil in a low-sided pot and sauté the onion and garlic until fragrant.
- Add the peas, water, salt, and pepper. Simmer for about 10 minutes until the peas soften.
- Add the gnocchi and sauté together for 2-3 minutes.
- Pour in the heavy cream and cook for another 2-3 minutes until the sauce thickens.
