4 Tastiest Ways to Cook: Potatoes

Potato Omelette: Peel the potato and cut it into 0.3cm pieces. Leave it in cold water for about 10 minutes to remove starch. Finely chop garlic and cut onion and green pepper into thin slices. Cut bacon in 1cm pieces and put ingredients for egg water in the bowl. Add oil to a hot frying pan and cook the potato until it becomes transparent. On another hot frying pan, stir-fry garlic. When you can smell garlic scent, add sliced onions and green peppers, bacon, and season it with salt, pepper, and paprika powder to suit your taste. Place grilled potatoes on the moderate-size saucepan and add stir-fried vegetables and bacon. Add egg mixture and place the lid. Cook it for about 10 minutes on low heat and cook for an additional 5 minutes after flipping it. (tip. You can cook it in the oven by placing it in a baking dish and baking it for 10 minutes on 180 degrees). Cut it in bite-size and enjoy! (According to your preference, you can add crushed red pepper or parmesan cheese powder).

Potato Salad: Rinse potatoes and cut them into 4 pieces. Steam the potatoes in a steaming steamer for about 20 minutes. Peel and mash steamed potatoes in a bowl when they are hot. Mix in butter, salt, and pepper. Slice cucumber thinly in a round shape, and mince, salt, and marinate the carrot for about 5 minutes, then squeeze the water tightly. Put the egg in salt water and boil it for about 15 minutes and remove the shell in cold water. Separate the whites from the yolks, chop the whites, and sieve the yolks to make the powder. Mix potatoes, cucumbers, carrots, egg whites, and sauce ingredients in a bowl. Plate the food and garnish it with egg yolks. If you put the remaining salad on sandwich bread, you can enjoy a nice potato salad sandwich!

Korean Potato Pancakes: Grate potatoes on a grater and sieve the water out of the potatoes into a bowl. (Remove the water from the grated potato and the water from the sieve.) Leave only the starch submerged under the water and drain out the water. Combine the submerged starch, ground potatoes, and salt in a bowl. Grease a heated pan with plenty of oil and place dough in a thick layer until golden brown. (Please add the soy sauce according to taste.)

Potato Bread: Put tapioca starch, glutinous rice flour, strong flour, and salt in a bowl and mix lightly with milk, starch syrup, and eggs. Add cooking oil and room temperature butter and mix. Cover the dough with plastic wrap and put it in the refrigerator for 20 to 30 minutes and let it rest. Wash the potatoes clean, cut them in half, and steam them in a steamer for about 30 minutes. Peel the steamed potatoes when they are hot, mash them in a bowl, add milk, butter, mayonnaise, salt, and sugar and mix them evenly until the butter melts. (You can feel a much better texture if you sieve the potatoes when they're hot.) Cut the dough to a suitable size and create a circle with the contents of the mashed potatoes and string cheese in the middle. (Regular Potato / Creamer Potato). (Dough Size / Regular Potato - 80g of outer dough, 60g of inner dough, Creamer Potato - 40g of outer dough, inner dough - 30g). Sieve and mix the ingredients for the potato crust in a tray and coat them with powder by rolling the potato batter. Place the dough on a baking tray and shape the potato with chopsticks. Bake in a preheated 180-degree oven for 15 to 20 minutes to complete.