What do you know about multicookers? Some still consider them an American indulgence, preferring the pot and pan as their main kitchen tools. But they gradually remain in the minority, since modern technologies cooking allows you to switch to a qualitatively new diet. The functions of a multicooker go far beyond steaming; you can cook almost anything in it.

A simple example is potatoes in a slow cooker. What benefits can a housewife get from this processing method? The fact is that potatoes can be fried, baked, steamed or stewed in this way. In any case, firstly, constant monitoring is not required, and secondly, the potato simmering process takes place in the inside of the device, which makes the dish very complete. And all this is quick, easy and tasty.

Potatoes in a slow cooker - food preparation

The cooking time for potatoes in a multicooker depends on the thickness of the pieces. Peel the potatoes and cut them into pieces. Depending on the size, this can be 4-8 pieces. It is enough to pour water into the pan no more than 1.5-2 centimeters to the level of the potatoes. It is advisable to add half a spoon of oil (vegetable or butter).

That's all that is required to get boiled potatoes, the main thing is to choose the right mode. For frying you need even less - chop the potatoes themselves even more and pour vegetable oil. Steamed potatoes take a little longer to cook; a special form is used. As for complex dishes, especially meat ones, it all depends on the recipe. Consider a few of the most interesting ones.

Potatoes in a slow cooker - best recipes

Recipe 1: Potatoes in a slow cooker with onions

Potatoes and onions with a very delicate structure are obtained in the “baking” mode. Onion potatoes are usually very popular among men - they are moderately saturated with the aroma and taste of onions, and during cooking, an intoxicating smell spreads throughout the apartment.

Ingredients: potatoes (half a kilogram), onions (200 grams), salt, vegetable oil (50 grams).

Cooking method

Wash and peel the potatoes, grease with oil and place finely chopped onion on the bottom.
Grease the multicooker bowl with oil and place finely chopped onion (or rings - this does not matter) on the bottom. of great importance). Pour the spices evenly over the entire area. Separately, in a glass, dilute water with tomato paste add salt and pour over the potatoes so that they are covered below the top layer. Set the “Baking” mode for 40 minutes.

Recipe 2: Potatoes in a slow cooker with chicken legs

We will prepare the dish in a multicooker in two stages - first fry the meat and then add the potatoes.

Ingredients: chicken legs (2 small or 1 large), carrots (1 piece), potatoes (10 medium), cheese (100 grams), garlic (1 clove) mayonnaise (1 tablespoon).

Cooking method

Divide the leg into several pieces, grate the carrots and cut the garlic into slices. The potatoes should be in the form of cubes. Fry the meat with carrots for 10 minutes in the “Roast” mode. Then add the potatoes to the bowl, add salt and pepper, and add seasonings. It is better to mix mayonnaise with water and pour into a bowl.

Grate the cheese on a coarse grater and place it in a layer on top of the potatoes. In baking mode, turn on the multicooker for 50 minutes. At the output we get ready dish with an unimaginable appetizing smell. If you can’t imagine your life without onions, add it along with carrots, or chop green feathers and decorate the finished dish. Have a delicious lunch!

Recipe 3: Potatoes in a slow cooker with champignons

From simple and affordable potatoes and champignons we prepare a wonderful dish - a ready-made lunch or dinner. As with meat, first fry the mushrooms.

Ingredients: potatoes (500 grams), mushrooms (300 grams), onion, sour cream (1 spoon, 10%), salt, spices, dill, water (glass), vegetable oil for frying.

Cooking method

Cut the potatoes and onions into cubes, peel and dice the mushrooms (small and neat ones can be left whole). Using the “Baking” mode, fry the onion and mushrooms until golden brown until the liquid has completely evaporated. Turn off the stove and add potatoes and salt. Fill with diluted sour cream and set to “Pilaf” mode. Save some chopped greens for beautiful design dishes.

Recipe 4: Potatoes and cabbage in a slow cooker

Ingredients: potatoes (500 grams), cabbage (50 grams), onions (2 pieces), vegetable oil, tomatoes (200 grams), salt, seasonings for vegetables.

Cooking method

Cut the potatoes into cubes. Peel the tomatoes and cut into small pieces. Pour oil into the multicooker bowl, place the tomatoes, and place the cabbage cut into strips on top. Add salt without stirring, place potato cubes on top and turn on the “Baking” mode for 20 minutes. Stop the device, open, stir and turn on again for 10 minutes. At the end of cooking, sprinkle with black pepper and serve.

Recipe 5: Potato soup in a slow cooker

You can cook wonderful soups in a slow cooker. Potatoes are perfect for making puree soup. The only difficulty is getting the cooked vegetables and grinding them in a blender. As a last resort, you can crush them with a masher.

Ingredients: potatoes (500 grams), green onions, parsley root, carrots (2 pcs), smoked brisket(150 grams), onions (2 pcs), vegetable oil (3 spoons), smoked sausage (piece), salt, spices, pepper, onion.

Cooking method

Cut the brisket into cubes, chop the onion and fry on the “Frying” mode, put it on a plate and put chopped peppers and carrots, potatoes into the multicooker and dilute with water (2-3 liters), leave on the “Stew” mode for 50 minutes. Remove the cooked vegetables in parts and grind in a blender. Transfer the puree back into the soup and add the brisket and onions. Bring to a boil again and turn off. Serve with smoked sausages and green onions.

Potatoes in a slow cooker can be prepared in several other ways. The most common ones are to add cheese at the end of frying and bake in the “Frying” or “Baking” mode. Another option for a quick dish is sausages or sausages with potatoes.

Do you want to cook an unusual dish, but your imagination has run out? Cooks know many recipes from potatoes: boiled, in their jackets, fried, baked in foil, etc. Try cooking potatoes in wedges in a slow cooker at home. This option is suitable for lunch or dinner, even for a holiday table. Potatoes in a slow cooker turn out crispy and aromatic, so all family members will like them.

The recipe is simple, any housewife can handle it. The ingredients and spices used are usually on hand in the kitchen.

Calorie content

Raw potatoes contain about 77 kcal per 100 grams, depending on the variety. Those who like to monitor their health and weight will like the multicooker dish because the potatoes are baked, and calorie content will be 98 kcal per hundred grams. If you add fat or butter, the calorie content will triple.

Classic recipe

Ingredients:

• Potatoes - 4-5 medium-sized pieces.
• Vegetable or olive oil - 50 ml.
• Salt and pepper - to taste.
• Dried basil - a pinch.
• Italian herbs - to taste.
• Garlic 2 cloves.
• Fresh dill.

Preparation:

1. Wash the potatoes and peel them.
2. Cut into 4 parts and combine with olive oil in a deep bowl.
3. Add salt, pepper, basil and Italian herbs and mix well.
4. Separately, chop the dill and chop the garlic. Leave on the plate.
5. Place the tubers in the multicooker bowl and set the “Baking” or “Frying” mode for 60 minutes.
6. To ensure that the potatoes are baked and the crust becomes golden brown and crispy, after 30 minutes, open the lid and turn the workpiece over.
7. 10 minutes before cooking, add garlic and dill. They will add a refined aroma.

Serve with sour cream, garlic, sweet and sour or tomato sauce.

Video recipe

Potatoes in foil in a slow cooker

I'll reveal the secret of cooking new potatoes in foil in a slow cooker.

1. Rinse the tubers well and remove the skins if desired (but not necessary).
2. Dip in olive oil and sprinkle with spices and salt to taste.
3. Wrap each tuber separately in foil. Set the mode: “Baking” for 60 minutes.
4. Turn several times during cooking.

Serve with your favorite sauce and as a side dish to the main dish.

Bake potatoes in a slow cooker with pork

The dish is hearty and flavorful and will appeal to many meat lovers.

Ingredients:

• Medium-sized new potatoes - 7 - 10 pieces.
• Vegetable oil - 3 tablespoons.
• Sour cream 15% - 200 ml.
• Pork 500 - grams.
• Salt and pepper - to taste.
• Onion - 1 piece.

Preparation:

1. Peel the potatoes, cut into slices no more than 1 cm thick.
2. Cut the onion into thin half rings.
3. Cut the pork into 2-3 cm portions, add salt and pepper.
4. Mix all ingredients in a bowl, add sour cream. If necessary, add 50 ml of water.
5. Set the “Baking” or “Stewing” mode for 60 minutes.

Serve with vegetable salad or sauce.

Video cooking

• For baking, choose varieties that contain less starch. They take longer to boil. Use root vegetables with a dense structure.
• Turn the potatoes every 15-20 minutes to ensure even baking and crispiness.
• If you add grated cheese at the end of cooking, the potatoes will be imbued with a delicate creamy taste.
• By adding cumin, you get a flavorful dish that does not require additional ingredients.
• The multicooker bowl can be pre-greased with butter to create a golden brown crust.
• You can bake potatoes with bacon, the dish will be fattier, but very tasty. Calorie content will increase to 370 kcal per 100 grams.

Baking potatoes in a slow cooker is very easy. The dish is easy to prepare and satisfying. It can be varied with cheese, lard, nutmeg, prunes - it depends on your taste.

Any multicooker will do. In a larger bowl you can prepare a larger portion, but there will be no difference in taste. Calorie content can be easily controlled by the composition of the products you eat with potatoes. An excellent addition and side dish is a light vegetable salad, sauerkraut and pickles.

Thanks to slow simmering, the potatoes cook evenly, acquiring a ruddy color and spicy aroma. Spending a minimum of time, you can prepare a variety of everyday and holiday dishes. Turn on your imagination, and the multicooker will help you realize your wildest culinary ideas!

Time: 50 min.

Servings: 6-8

Difficulty: 2 out of 5

Bake delicious potatoes in the Redmond multicooker

The Russian name for this vegetable, potato, comes from a German word borrowed from Italy and sounding like truffle.

Of course, potatoes have nothing in common with this world-recognized delicacy, only their place of growth is underground.

Maybe the Germans were once so surprised by this vegetable and admired its taste that they called it a truffle?

At home in South America, where you can still find wild potatoes, the Indians worshiped them, considering them to be an animated creature.

How many dishes can you prepare from potatoes? Many. We won’t list all the dishes in detail, but potatoes are a truly universal product. It’s delicious in pies and chips.

Even small children eat mashed potatoes from the first year of life, but there is nothing to say about pensioners; mashed potatoes are the healthiest dish for them.

Young and middle-aged people prefer fried potatoes in different ways or baked.

Redmond on festive table It’s not a shame to put it, and it’s nice to eat for lunch. It turns out aromatic, with a golden crust, baked and appetizing.

For baked potatoes, choose smooth, healthy table-grade tubers. If new potatoes are in season, they can be used for this dish.

It always bakes well, so large tubers can also be used for cooking.

Before placing them in the bowl, it is advisable to cut them into 4 parts. Small tubers are baked whole.

Choose vegetable oil according to your taste. This can be purified, refined, odorless oil or purified, unrefined oil.

In the latter case, the potatoes will be more flavorful.

Also select spices according to your preferences. Most often, green, finely chopped dill or parsley are added to the finished potatoes.

You can also add chopped garlic cloves, ground black and red pepper, or Provençal herbs.

Let's start cooking

Ingredients:

Cooking recipe

Step 1

Potatoes must be washed and peeled. You can bake it in the peel, but that's a different story. Place small tubers on a clean paper towel to dry.

Large ones must first be cut into 4 parts and also placed on a paper towel. To remove excess moisture. You cannot salt the tubers before cooking.

Step 2

Having decided on the choice of vegetable oil, pour it into the multicooker bowl in the small amount specified in the recipe. There is no need to turn on the heating.

Place the prepared potatoes in cold vegetable oil. It can be sprinkled with aromatic dry spices that you have chosen, without salt. Close the multicooker lid tightly.

Step 3

Now you need to select a cooking mode. For the Redmond multicooker, this will be “Baking” for 50 minutes. During this time, the potatoes will acquire the desired aroma and golden crust, and will be baked inside.

Half an hour after the start of cooking, you need to open the lid of the multicooker. Using a wooden or plastic spatula, turn the tubers to the other side and add a little salt.

You can sprinkle a little vegetable oil on top of the potatoes. Then you need to close the lid on the multicooker and continue cooking for the remaining 20 minutes.

Step 4

The finished dish needs to be seasoned. When the multicooker signal sounds about the end of cooking, remove the potatoes from the bowl and sprinkle with finely chopped herbs (garlic if desired).

Serve baked potatoes with baked chicken or duck.

Any other meat or fish dish will go well with this dish. Potatoes go great with salad fresh vegetables, mushrooms, shrimp, hard cheese.

See another version of this dish:

Potatoes are a unique product because you can prepare dozens of different dishes from them. One of them is baked potatoes. The dish is traditionally prepared in the oven, but you can expand the scope and prepare this dish, but a little differently. For this we need a multicooker and very few ingredients. We suggest cooking baked potatoes in a slow cooker.

The fastest and very easy way preparing a delicious potato dish - baking. Preparation takes a minimum of time; even a novice housewife can cope with the task, provided that there is a multicooker in the kitchen.

What products will you need:

• medium-sized potatoes – 10 pcs.;
• vegetable oil – 1 tbsp;
• salt, spices - to choose from;
• fresh herbs to decorate the finished dish.

1. If you are going to make this dish and put your soul into it, then you need to approach the choice of the main ingredient as responsibly as possible. What do you need? Select medium-sized young potato tubers. If you have small potatoes, that's just great. Well, if not, that’s also good; any potato is suitable for preparing this simple dish.
2. As for the oil, use aromatic oil; the potatoes will turn out much tastier.
3. And now you can get to work: the potatoes need to be thoroughly washed under running water so as not to damage the peel. There is no need to peel potatoes, especially if they are young. If you bought ripe potatoes, you can peel them.
4. If you have large potatoes, you will have to cut them into 2 or 4 parts, leave the small ones as they are.
5. Now the oil, you immediately need to pour vegetable oil into the multicooker bowl, but do not turn on the device yet!
6. Place the prepared potatoes directly into the oil. Once washed, you need to dry it paper towels so that it is dry.
7. We put the potatoes directly into the oil, now we make a mixture of our favorite spices and salt in a small bowl. The classic version: salt, ground black pepper, ground allspice and just a little ground red pepper. Stir and generously sprinkle the potatoes with a mixture of spices.
8. It is advisable to sprinkle the top of this dish with additional vegetable oil. Literally just a little bit.
9. Select a program: classic version– this is the “Baking” mode, the timer must be set for 50 minutes. You don’t have to open the lid, turn it over, or generally monitor the cooking process.
10. What to do next: immediately after the timer signal, you need to open the lid, remove the multicooker bowl along with the contents (be careful not to get burned!), shake the potatoes thoroughly a couple of times so that they turn over onto the other side.
11. Now you need to close the lid and select the “Baking” program again. Only this time the cooking time for baked potatoes in a slow cooker is only 20 minutes. This is quite enough for the tubers to be thoroughly baked and have a beautiful, golden brown crust.
12. And here it is, the long-awaited signal - the multicooker happily announces that the dish is ready. All you need to do is take out the hot potatoes, place them on a flat plate and sprinkle generously with chopped herbs. You can use any greens, but fresh dill goes best with potatoes prepared in this way. It needs to be washed, shake off excess liquid, chop finely, add half a crushed clove of garlic, and mix. Everything, the aromatic mixture for decorating the dish is ready - quickly invite everyone to the table.
13. Baked potatoes in a slow cooker are a classic and versatile side dish that goes well with both meat and fish, as well as any vegetables. Bon appetit!

Baked potatoes in a slow cooker

Not all housewives know that potatoes are baked in a slow cooker much faster than in the oven. Therefore, this new and universal recipe for preparing a simple and tasty dish is for you.

What ingredients will you need:

• medium size potatoes - 4 pcs.;
• salt - a small pinch;
• baking foil;
• for dressing, a piece of hard cheese and half a teaspoon butter.

More information about cooking baked potatoes in a slow cooker:

1. As you may have guessed, we will bake the potatoes in foil - it’s quick and very convenient. Just a great snack for outdoor recreation. There is no need to light a fire, no need to wait, you can take everything you need for a light snack with you.
2. Choose medium-sized potatoes, the same size, so you can put them in a larger bowl.
3. Literally 2 minutes are allotted to prepare the main ingredient: the potatoes must be thoroughly washed, you can even brush them. We just advise you not to rub the delicate peel with a brush too vigorously, so as not to damage it.
4. Next, dry the potato tubers and you can wrap them in foil.
5. That's it, the preparations are complete - now place the potatoes directly into the working bowl of the multicooker, lower the lid. Pour oil, add water - you don’t need to do anything. By the way, you shouldn’t salt raw potatoes either - that’s all later.
6. Choose optimal mode preparation – “Baking” program, time 30 minutes.
7. After the specified time has passed, check the readiness of the dish with a fork. To do this, you need to carefully unfold the foil and use a fork or knife to test how baked the potatoes are. If you put in a small one, then during this time it should be cooked. For tubers larger size it will take more time.
8. Place the finished potatoes on a plate, remove the foil, and cut into 2 parts.
9. Now you can add a little salt to the finished dish, add a piece of butter and sprinkle with grated cheese. That's all, everyone will decide for themselves how to complement this simple dish. Bon appetit!

Baked potatoes in a slow cooker with eggs and cheese

The dish is tasty, satisfying and easy to prepare - there is nothing more to add when you have a multicooker in the house.

Ingredients:

• small potatoes – 1.5 kg;
• hard cheese – 200 g;
• eggs – 2 pcs.;
• milk – 1.5 cups;
• salt and spices - to taste;
• vegetable oil for frying – 2 tbsp.

Cooking baked potatoes in a slow cooker:

1. Choose tubers small size so that more can fit in the multicooker.
2. The potatoes need to be washed thoroughly; if the tubers are large, you will have to peel them and cut them into portions.
3. Whole small potatoes can be left as is, larger ones can be cut into slices. They should be thin and, one might say, elegant. Then the dish will cook faster.
4. The preparation is complete, let's move on to the second stage: pour vegetable oil into the bowl of the device, pour in the prepared chopped potatoes. Don't turn on the device yet!
5. Let's move on to the rest of the ingredients: stir the eggs in a small bowl, add milk, salt and spices. Mix everything well, you can easily beat it with a whisk or fork.
6. This mixture must be poured into the multicooker bowl directly onto the potatoes. Then quickly grate the cheese on a coarse grater and grate the potatoes with cheese on top. You can grate the cheese using any side, the main thing is that it is distributed over the surface in an even layer.
7. AND final stage: select the “Baking” program, the timer must be set for 1 hour, and if the bowl load is more than half, then for 1.5 hours. Everything will depend on the power of your assistant and the thickness of the potatoes.
8. Naturally, the readiness of the dish must be checked from time to time. If you plan to make a small test batch, then the cooking time needs to be reduced.
9. By the time the dish is about to be ready, the kitchen will be filled with the persistent aroma of baked potatoes and processed cheese. Wait for the signal and try it, treat everyone at home, just be careful not to get burned!

Potatoes baked in a slow cooker with garlic

This recipe is unique because you won’t find ground black pepper and traditional bay leaves in the list of ingredients. Everything is much more interesting, we suggest you familiarize yourself with the list of ingredients, and at the same time prepare everything you need.

What you will need:

• medium-sized potato tubers – 10 pcs.;
• cream – 200 g of any fat content;
• butter – 1 tbsp;
• salt – 1.5 tsp;
• ground nutmeg – 2 pinches;
• hard cheese – 100 g;
• garlic – 4 cloves.

More information on how to cook baked potatoes in a slow cooker:

1. Put the kettle on immediately.
2. Preparation of the main ingredient: the potatoes need to be thoroughly washed, peeled, cut into thin slices.
3. Place the chopped potatoes in a colander and pour boiling water over them. Leave for a couple of minutes to allow excess liquid to drain.
4. The butter should be soft so that you can thoroughly lubricate the walls and bottom of the appliance bowl.
5. Then you need to peel the garlic, chop it finely and pour it into the bowl of the device.
6. Divide the prepared potatoes into 2 parts, place one half in a slow cooker, crush with a pinch of ground nutmeg, add a little salt, stir.
7. Pour in the packet of cream, add the rest of the potatoes, again a little nutmeg and salt.
8. That’s all, you can stop here for now to give the multicooker a chance to work a little: select the “Baking” mode, set the time to 50 minutes. If you want the potatoes to be too soft and literally crumble, then the cooking time for this dish can be extended by another 15 minutes.
9. 10 minutes before the end of the program, grate the hard cheese, pour it directly on top of the potatoes and wait a little longer.

After the signal, you will be pleasantly surprised - a beautiful and aromatic cheese crust will form on top, under which there will be soft, aromatic and very tasty potatoes. We wish you to fully enjoy the delicious taste of this dish. Bon appetit!

Baked potatoes in a slow cooker with shrimp

And although this recipe is prepared very quickly, it can claim a place of honor on the holiday table. Why? It’s rare that anyone dares to combine baked potatoes and shrimp, much less cook these products in a slow cooker.

The products you will need are:

• medium-sized potatoes – 5 pcs.;
• small shrimps – 12 pcs.;
• mayonnaise – 20 g;
• pepper, other spices and salt - to taste;
• mix of dill, parsley, onion - bunch.

How to cook baked potatoes in a slow cooker:

1. You will also need to prepare food foil. Let's start by washing and peeling the potatoes, cutting out a neat center, but not cutting through all the way. For this work you will need a small knife. Our task is to make sure that each potato has a small depression for the filling.
2. Actually, now we’ll start preparing the filling: the greens must be washed, chopped, added mayonnaise and mixed. The result was a flavorful sauce.
3. Now shrimp: defrost, peel.
4. The potatoes need to be salted, put the peeled shrimp in the middle, and fill the remaining space with sauce.
5. Let's prepare the foil: cut it into squares so that there is enough to wrap the potatoes.
6. Place the potatoes in the multicooker bowl in an upright position so that the open top is on top. When cooking, the filling will not leak out.
7. We select a program - this will be the “Baking” mode, the cooking time for this dish is 1 hour. If you want the potato “chumps” to brown, you can add another 15 minutes.

This is how simple and easy it is to prepare a gorgeous dish. By the way, for those who fast, there is an excellent opportunity to cook delicious dishes. After all, instead of regular mayonnaise, you can use lean mayonnaise. Bon appetit!

Potatoes baked in a slow cooker. Video

Are you looking for something interesting to cook from potatoes in a slow cooker? We present for your choice variety of dishes from potatoes. In a slow cooker you can cook it, fry it, and bake it. Try a delicious French casserole, gratin, with cream and cheese. And if you want something simpler, then make stewed potatoes in a slow cooker. Recipes with sour cream, mushrooms, as well as the most basic instructions for beginner multicookers with step by step photos, for example, steamed or fried crispy potatoes. Baked in foil or in rustic slices. Cook with us, cook with pleasure, share your interesting multi-ideas. :)

Boiled potatoes vs steamed potatoes - which is tastier? Details, details, unexpected discoveries :))

Can you imagine a soup made only from potatoes and sour cream? But the Germans not only can, but often cook this. They came up with this recipe in times of famine, but it turned out to be so successful that the recipe survived until times of food abundance. Try it, maybe you will like it too?

Unlike the “light” version of potato gratin, this one is prepared according to all the rules French cuisine, with the obligatory preliminary boiling of the potatoes in cream until half cooked. Lots and lots of cheese in the dish, onions and fried bacon give the gratin a bright flavor.

What functions does a multicooker perform in our kitchens? It is a saucepan, a stove, and a steamer. Will the electronic assistant cope with the role of a frying pan? To test this, fry the potatoes in a slow cooker.

In a slow cooker, potato cutlets turn out especially crispy - they are not so much fried as baked under the lid. “Little things” in the form of green onions, dill and cream enrich the taste of the cutlets to the point of “real deliciousness.”

I don’t know about you, but I came to the conclusion a long time ago: young potatoes and old potatoes are two completely different products. We carefully preserve the indescribable taste of potatoes freshly pulled from the ground using a multicooker.

Using this recipe, you can prepare a potato casserole with any filling in a slow cooker. The potatoes are pre-boiled and mashed. The filling is also not put in raw, so the casserole is successful in 100 cases out of 100. It turns out extremely tasty. IN in this case Walnuts were used as a savory addition to chicken and mushrooms.

A "light" version of the French potato dish. We don’t pre-boil anything. Pour in the potatoes, pour in the milk, add seasonings, sprinkle with cheese and voila. An every day dish for lovers of casseroles.

To bake potatoes, you don’t have to go into nature and wait for the fire to burn out. If you have a slow cooker in your kitchen and a roll of foil in the cupboard, then this is enough to prepare delicious baked potatoes.

An excellent potato dish in a slow cooker for the holiday table. Filling: fried mushrooms, onions, boiled eggs, cheese, sour cream - in short, the most natural delight. You can't cook these potatoes in five minutes. But when you want to please your guests, you spare no time for this.

The simplest recipe for cooking potatoes in a slow cooker with mushrooms. We don't fry anything. Pour sour cream sauce over raw potatoes and mushrooms and bake under a tightly closed lid. Simple and very, very tasty. The aroma is indescribable!

Potato zrazy cannot be called a dish on a quick fix, because they are prepared in three stages. But it’s not a shame to put a dish with such images on the festive table. Tender potato cutlets with mushroom filling hidden inside delight guests. It is very important that thanks to the multicooker, the zrazy turns out to be low-fat, because they are cooked without oil, by steaming.

If you have ever tried potatoes in sour cream from a Russian oven, then this is exactly the dish we suggest you prepare. In a slow cooker you get almost the same thing as in an old cast iron pot. The simplest recipe.

An interesting recipe for cooking potatoes in a slow cooker. Not with meat or chicken, as we are usually used to, but with mussels. Added for taste sweet pepper, carrots, onions, tomatoes and greens.