Potatoes Pushkin

Step-by-step preparation

Cooking time: 45 mins

1. STEP 1

   

   To prepare Pushkin or Pushkin-style potatoes, we need only three ingredients: potatoes (preferably young), tasty butter and salt. It is better to take medium-sized potatoes, but not too small. Smooth, medium-sized tubers are ideal. This way the potatoes will cook evenly! Select potatoes from the same batch and the same variety - this way they will cook evenly and at the same time.

2. STEP 2

   

   Wash the potatoes well and scrub thoroughly with a brush or hard sponge under running water. Place the potatoes in their skins in a saucepan and cover with clean cold water. The water should completely cover all the potatoes. Add salt immediately.

3. STEP 3

   

   Place the pan on the fire. Bring the water to a boil and cook over medium heat for about 20 minutes. Check the readiness of the root vegetables with a knife: if the knife easily pierces the vegetables, then the potatoes are ready. There is no need to pierce all the tubers in a row - just select the largest of all and check its readiness. If he is ready, then the rest are too.

4. STEP 4

   

   Drain the water and leave the potatoes in the pan to cool. Peel the potatoes with a knife. If the tubers are large, cut them in half; leave small and medium ones whole. I fry the potatoes whole, but if you wish, you can cut the potatoes into slices: circles or quarters.

5. STEP 5

   

   Heat the butter in a frying pan.

6. STEP 6

   

   Add the potatoes and, stirring occasionally, fry on all sides over medium heat until golden brown.

7. STEP 7

   

   Place the finished golden potatoes on a dish and serve. Bon appetit!

Comments on the recipe

Natalia M

09.08.2023

4.7

I didn’t even know that this method of cooking potatoes has a history. Now I will know that this is how they prepared it in Pushkin’s time. It really is such a simple dish, but so tasty and beautiful. The main thing here is that the potatoes themselves are tasty. I had a white starchy one, which boils well. Large root vegetables were cut in half, medium ones were fried whole. I added a little vegetable oil to the butter to prevent the potatoes from burning. Fried until golden brown. It turned out very bright and elegant! The potatoes turned out delicious and creamy. The crispy crust is so delicious! Sprinkled parsley on top. We ate these potatoes with tomato sauce and sour cream. Thanks for the recipe! I recommend to all!

NATALIA ❄️

09.08.2023

4.5

I really liked the browned potatoes! Thanks to Maria for the photo of this dish, I immediately wanted to cook it.

Cherry

09.08.2023

4.7

The original design of the dish was unusual, I really liked it!

Nika

09.08.2023

4.7

I gladly turned back time and prepared potatoes according to a 19th century recipe. True, I made a small adjustment: first I fried the tubers in vegetable oil, and then added butter to the pan and continued to fry until golden brown. The result was excellent golden brown potatoes with a toasted crust. A very good side dish that can be simply served with vegetables. I decided not to experiment with spices; I used, like the author, only salt. It seems to me that the potatoes turn out very tasty anyway, and there’s no need to overload them with spices.

Morgan

09.08.2023

4.8

A very good dish, it is ideal for people who do not know how to cook very complex dishes. It's easy to prepare, doesn't take much time, and the ingredients can be found in almost every home. Thank you for such a good recipe