Not every experienced hostess knows how to fry potatoes correctly and tasty. After all, an ideal dish should have a delicious golden crust and a soft tender center. The following are the most successful fried potato recipes.

The easiest way to fry potatoes

Ingredients: 5-6 potatoes, onions, fresh garlic to taste, a pinch of pepper, vegetable oil, salt.

1. The potato is peeled, washed, wiped dry and cut with large straws.
2. Sliced \u200b\u200bvegetables are laid out in hot oil. Do not salt them and cover the container with a lid.
3. Fry foods for 12-14 minutes with occasional stirring.
4. Next, chopped onions and garlic are poured into the pan.
5. The ingredients are cooked for another 6-7 minutes.
6. The dish is salted, peppered.

It remains to bring it to full readiness. It will take another 3-4 minutes.

With onions in a pan

Ingredients: a pound of potatoes, 2 white onions, seasonings, salt, oil.

1. After water procedures, it is very important to dry the peeled potatoes well. Only in this case will it be possible to cook it rosy and crispy.
2. Potatoes are cut in long sticks, onions - in half rings. You can grind these products in any convenient way.
3. Ideally, a frying pan with high sides is used for frying.  It thoroughly warms up the oil.
4. Next, potato sticks are sent to the pan. The first 8-9 minutes they do not need to interfere and in any way disturb.
5. Then the whole layer of potatoes is turned over and another 10 minutes are prepared.
6. After adding the onion, the dish remains on fire for 10-12 minutes.

Salt and seasonings are sent to the dish a couple of minutes before its full readiness.

In a slow cooker

Ingredients: a kilo of potatoes, a full glass of refined oil and 60 g of butter, 2 onions, rock salt, aromatic herbs. How to fry potatoes in a slow cooker is described in detail below.

1. The potato is peeled and cut in thick slices.
2. They are immediately laid out in the bowl of the “smart pan” and poured with filtered oil. At this stage, the products are salted, sprinkled to taste with any aromatic herbs.
3. For the preparation of the dish under discussion, several device modes are suitable at once. These are “Vegetables”, “Baking” or “Frying”. In any case, the timer is set for 20-25 minutes.
4. When the program ends and the corresponding signal sounds, you need to mix the potato slices, add half rings of onion to them and set the timer again for the same time.

Young potatoes with fresh dill and young garlic are a real catch. Not for nothing that almost the whole year we are waiting for the summer season, when you can taste this wonderful, albeit simple, dish. But the best part is that early potatoes are not only tasty, but also unusually healthy.

As in many fresh vegetables, it contains a record number of health-important elements and vitamins. Moreover, young potatoes are considered low-calorie vegetables. In boiled form, this figure barely exceeds 60 units.

The use of a variety of dishes prepared on the basis of young potatoes helps to strengthen blood vessels, prolong the youth of cells and the whole body. The components that make up the potatoes help normalize metabolic processes, remove excess fluid and harmful toxins.

You can eat young potatoes directly with the peel, this will only add usefulness to the dish. It is believed that it is in the upper part of the root crop that contains the largest number of useful elements. In addition, the peel of a young potato is so thin that it is easily removed at the slightest effort. You can peel the tubers not only with a knife, but also with a stiff sponge, wire mesh or even salt.

In the latter case, it is recommended to put the root vegetables in a pan or a strong plastic bag, pour a large handful of coarse salt there and shake them vigorously for several minutes, but the easiest way is to fill the tubers with water and let them stand for 5-10 minutes, then wash thoroughly with a little effort. If the potatoes are fresh, only recently dug from the ground, then the peel itself will move away from root crops.

When peeling potatoes, it is important to remember that the starch released during this process will certainly stain your hands in a dark color. Therefore, starting the procedure, experienced housewives recommend wearing gloves.

How to cook young potatoes - the best recipe with video

If not so much time is available, then you should use the following recipe. In the oven, young potatoes are cooked without your presence.

• 1 kg of new potatoes;
• 1 tsp mixtures of Italian herbs;
• 1.5 tsp fine salt;
• 2 tbsp olive or sunflower oils.

Cooking:

1. Peel the potatoes from a thin peel, wash them thoroughly and dry them slightly.
2. Place without cutting into a deep baking sheet. Sprinkle with salt, Italian herbs and oil. Stir with a spoon.
3. Tighten the baking sheet with foil and set to bake until cooked (25-40 minutes, depending on size) in an oven warmed up to 220 ° C.
4. All the nuances of cooking will show a video instruction.

Oven potatoes - baked potato recipe

To get a particularly savory potato in the oven, you can pre-pickle it. Then the finished dish will acquire a sophisticated aroma and indescribable taste.

• 0.5–0.6 kg of potatoes;
• 3-4 tbsp vegetable oil;
• 2-3 garlic cloves;
• salt, black pepper to taste;
• a generous handful of any fragrant herbs.

Cooking:

1. Potato tubers can not be peeled, but only thoroughly washed in running water. If large potatoes, cut each into 4 parts, if medium, then into two.
2. Put the prepared tubers in any container (pot, jar, bowl). Add coarsely chopped garlic, salt, pepper, spices and butter. Cover and shake vigorously several times so that all the spicy ingredients are evenly distributed.
3. Leave the potatoes to marinate for 10-30 minutes, shaking occasionally.
4. Put the pickled tubers in a heat-resistant bowl, pour the remaining marinade on top.
5. Put in a preheated oven (about 200 ° C) and bake, without covering for about 40 minutes. The finished potato becomes rosy and easily pricked with a fork.

Young potatoes in a slow cooker - step by step recipe with photo

Cooking young potatoes in a slow cooker is even easier. At the same time, it turns out to be a little fried on top and very tender inside.

• 1 kg of new potatoes;
• 50 g butter;
• water;
• salt.

Cooking:

1. Peel the potatoes using any convenient method, wash and put the whole in a multicooker bowl completely strictly in one layer. Pour some water.

2. Set the “double boiler” program (any one containing boiling) for 20-30 minutes and wait until all the liquid has evaporated.

3. Add butter, put the device into frying or baking mode. Wait until the oil has completely melted and close the lid.

4. After 5-7 minutes, mix the browned potatoes and wait as much for the tubers to fry on the other side.

Young potatoes with dill - a classic recipe

The classic recipe for cooking young potatoes with dill is the base. Using it and changing additional ingredients, you can always get a completely new dish.

• 1 kg of young potatoes;
• 50 g butter;
• a bunch of dill;
• salt.

Cooking:

1. Peel the tubers, cut into 2–4 parts, depending on the original size.
2. Pour water, salt to taste and cook after boiling until cooked on medium gas for 15-25 minutes.
3. Drain the boiled potatoes. Toss a generous slice of butter into a saucepan and shake gently to envelop each bite.
4. Chopped washed and dried dill and send to the potatoes. If desired, you can add any other greens to the dill (parsley, a little cilantro, green onion, feathers of young garlic). Stir and serve immediately.

Small young potatoes - how to cook it deliciously

If, after sorting through the potatoes, especially miniature tubers remain, do not rush to let them in the banal mashed potatoes. From shallow young potatoes you can cook amazing food.

• 1 kg of potatoes;
• 50 g butter;
• 1 tbsp vegetable;
• 2-3 cloves of garlic;
• salt.

Cooking:

1. Fill small potatoes in a bowl, fill with water and wash thoroughly using a brush or a hard sponge. After such a procedure, it is completely optional to clean it.
2. Pour the tubers with water and cook after boiling for 5–8 minutes until almost done.
3. Drain the water, and send the potatoes to the butter (vegetable and cream) heated in a pan.
4. Fry over medium heat until golden brown, do not forget to stir actively for uniform frying. It will take another 3-5 minutes.
5. Chop the garlic finely, toss it in the pan a couple of minutes before turning off the potatoes. Optionally, add a little fresh greens.

Fried potatoes

Young potatoes are great for frying, but there are a few nuances. Unlike the “old” tubers, it cooks much faster, and the slices perfectly retain their original shape and do not fall apart. For frying it is better to use olive or sunflower oil. Ideal fat or fat brisket.

• 8 medium potatoes;
• frying oil;
• salt;
• optional supplements.

Cooking:

1. To your liking, peel the potatoes or leave them “in their uniforms” with only good washing. Cut as you like: straws, cubes, circles.
2. Pour a generous portion of oil into the pan, as soon as it warms up, put the potatoes.
3. Fry as usual, stirring occasionally until the slices are cooked and become slightly golden.
4. About 3-5 minutes before the end of frying, salt to taste and add any herbs (dill, parsley, basil, oregano, marjoram) for flavor. You can sprinkle with finely chopped green onions or young garlic.

Young potatoes with garlic - a delicious recipe

The tender flesh of young potatoes is best combined with butter and garlic. The following recipe will tell you in detail how to cook a particularly tasty and fragrant dish.

• 1.5 kg of potatoes;
• 6 tbsp vegetable oil;
• 3 large cloves of garlic;
• small salt;
• paprika;
• a mixture of peppers;
• 100 g of hard cheese.

Cooking:

1. Cut the peeled potatoes into large slices. Pour cold water for 10 minutes to remove excess starch.
2. Drain the water, dry the potatoes a little in the air. Add salt, pepper mixture and paprika. Other herbs can be used if desired.
3. Pass the garlic through the press. Add it to potatoes, pour over vegetable oil. Stir and leave for 5-10 minutes for marinating.
4. Put lightly pickled potatoes on a baking sheet covered with parchment in an even layer, top with grated cheese.
5. Bake for about 20-30 minutes in an oven at an average temperature of 200 ° C. Sprinkle with fresh herbs when serving.

Young potato with chicken

If you bake a chicken with young potatoes in the oven, you can get a complex dish without any difficulties. To make chicken meat as soft and tender as young potatoes, it must be pickled in advance.

• 3 chicken thighs;
• 0.7 g of new potatoes;
• 100 ml sour cream;
• 3-4 cloves of garlic;
• fresh greens;
• salt, coarsely ground pepper.

Cooking:

1. Clean your washed hips with pepper, salt, and crushed garlic. Leave for about an hour in the refrigerator for marinating.
2. Peel medium-sized potatoes, cut into quarters. Pour sour cream, add a little salt and mix.
3. Lubricate the deep form with oil, put the pickled thighs in the center, spread the potatoes at the edges.
4. Tighten the top of the dish with foil and bake for about 40–45 minutes in an oven heated to 180–200 ° C.
5. Remove the foil and bake for another 5-8 minutes to get a brownish crust on chicken and potatoes. At the end, sprinkle with finely chopped herbs.

Sour cream makes the delicate taste of young potatoes more pronounced, and the cheese crust formed during baking preserves its loose structure.

• 500 g of potatoes;
• 3 tsp sour cream;
• 50 g of hard cheese;
• ½ tsp flour;
• 2 garlic cloves;
• 1 tsp vegetable oil;
• it tastes like salt and pepper.

Cooking:

1. Peel the potato from a thin skin, cut it randomly and fill it with cold water for 10 minutes.
2. At this time, prepare the sour cream sauce: add flour, salt, pepper and garlic passed through the crush to the sour cream.
3. Lay the slices of potatoes on a greased baking sheet, top with sour cream sauce and sprinkle with coarsely grated cheese.
4. Bake for about 30–40 minutes in an oven heated to 180 ° C.
5. Video recipe offers another option for cooking young potatoes with sour cream.

Previously, small young potatoes were sorted and thrown away. Today, everything has changed and the first young small potatoes began to be used in all kinds of dishes. For example, a convenient way to fry it whole in a peel in a pan.
Recipe Content:

Fried young potatoes are a very simple and fragrant dish. It is simply not possible to resist such a temptation. Enjoy this root vegetable, no one will refuse. And if the vegetable is also from its own garden, then this is generally an environmentally friendly natural product.

You can cook young potatoes without cutting the peel, as with ripe fruits. Since there are many useful vitamins in the thin skin, the skin itself is delicate, soft and tasty. But the "eyes" and places of damage must be cut off. Raw potatoes are fried in vegetable oil. But if you wish, you can take a mixture of oils: vegetable and cream, so the tubers will be more tender. Also, lard is suitable for this process, but then you need to consider that the dish will be much more caloric.

The size of the fruit can be varied. The main thing is to choose the maximum equal size so that they are cooked at the same time. The most delicious fruits are the youngest. They are the most delicate and have a sweet aftertaste. If you are afraid that the potatoes will not be completely fried, then you can boil it a little first, and then fry it so that it becomes covered with a golden brown crust. Such potatoes are good in various combinations, especially with meat and mushrooms.

• Calorie content per 100 g - 192 kcal.
• Servings Per Container - 2
• Cooking time - 50 minutes

Ingredients:

• New potatoes - 500 g
• Vegetable oil - for frying
• Garlic - 2 cloves
• Dill - a bunch
• Salt - 0.5 tsp
• Seasoning for potatoes - 0.5 tsp.

Step-by-step preparation of whole fried young potatoes:

1. Wash the potatoes well. You can scrape it with an iron sponge. By this time, well heat the pan with vegetable oil and put the potatoes. It is advisable to choose a pan with a thick bottom and walls, this keeps heat well. Heavy cast iron is ideal.

2. Turn on medium heat and fry the potatoes until a light golden color. Stir it periodically so as not to burn.

3. Wash the dill and finely chop. Send it to the potato pan. Peel and pass the garlic through a press or chop finely. Season with salt and potato seasoning.

4. Stir the potatoes, reduce the temperature to moderate, close the pan with a lid and continue to simmer the tubers for another 10 minutes. It is necessary that it is steamed, it becomes soft and tender. After the lid, remove and fry another potato for 5-7 minutes, so that it acquires a crisp.

Serve hot dishes to the table. The potato turns out so tasty that perfect, it does not require an additional side dish. You can just chop a fresh vegetable salad.

Our family loves sweet peppers, which is why we plant it every year. Most of the varieties that I grow have been tested by me for more than one season, I cultivate them constantly. And every year I try to try something new. Pepper is a thermophilic plant and quite whimsical. Varietal and hybrid varieties of tasty and fruitful sweet pepper, which grows well with me, will be discussed further. I live in central Russia.

Lush cheesecakes in a pan with banana and apple jam - another recipe for everyone's favorite dish. To prevent cheese cakes from falling off after cooking, remember a few simple rules. Firstly, only fresh and dry cottage cheese, and secondly, no baking powder and soda, and thirdly, the density of the dough - it can be made from it, it is not tight, but supple. A good dough with a small amount of flour will be obtained only from good cottage cheese, and here again see the point “first”.

It is no secret that many drugs from pharmacies migrated to suburban areas. Their application, at first glance, seems so exotic that some summer residents almost perceive it with hostility. At the same time, potassium permanganate is a long-known antiseptic that is used in medicine and in veterinary medicine. In plant growing, a solution of potassium permanganate is used both as an antiseptic and as a fertilizer. In this article we will tell you how to use potassium permanganate in the garden and in the garden.

Pork meat salad with mushrooms is a rural dish that can often be found on the festive table in the village. This recipe is with mushrooms, but if it is possible to use forest mushrooms, then be sure to cook it so it will be even tastier. You do not need to spend a lot of time preparing this salad - 5 minutes put the meat in a pan and another 5 minutes for slicing. Everything else happens almost without the participation of the cook - the meat and mushrooms are boiled, cooled, marinated.

Cucumbers grow well not only in a greenhouse or greenhouse, but also in open ground. Cucumbers are usually sown from mid-April to mid-May. Harvesting in this case is possible from mid-July to late summer. Cucumbers do not tolerate frost. That is why we do not sow them too early. However, there is a way to bring their crop closer and taste the juicy handsome men from their garden in the beginning of summer or even in May. It is only necessary to take into account some features of this plant.

Poliscias is a great alternative to the classic variegated shrubs and trees. Elegant round or cirrus leaves of this plant create a strikingly festive curly crown, and elegant silhouettes and a rather modest character turn it into an excellent candidate for the role of the largest plant in the house. Larger leaves do not prevent him from successfully replacing the ficuses of Benjamin and Co. Moreover, poliscias offers much more variety.

The cinnamon pumpkin casserole is juicy and incredibly tasty, a bit like a pumpkin pie, but, unlike the pie, it is more tender and just melts in your mouth! This is the perfect sweet baking recipe for a family with children. As a rule, kids do not really like pumpkin, but they never mind eating sweets. Sweet pumpkin casserole is a delicious and healthy dessert, which, moreover, is prepared very simply and quickly. Give it a try! You'll like it!

Hedgerow is not only one of the most important elements of landscape design. It performs various protective functions. If, for example, the garden is bordered by a road, or a motorway passes nearby, then a hedge is a must. "Green walls" protect the garden from dust, noise, wind and create a special cosiness and microclimate. In this article, we will consider the optimal plants for creating a hedge that can reliably protect the site from dust.

In the first weeks of development, many cultures require picking (and even more than one), and for others, transplantation is “contraindicated”. To "please" both of them, you can use not quite standard containers for seedlings. Another good reason to try them is cost savings. In this article we will tell you how to do without the usual boxes, pots, cassettes and tablets. And let's pay attention to not traditional, but very effective and interesting containers for seedlings.

A healthy vegetable soup made from red cabbage with celery, red onions and beets is a recipe for vegetarian soup, which can also be prepared on fasting days. Those who decided to lose a few extra pounds, I advise you not to add potatoes, and slightly reduce the amount of olive oil (just 1 tablespoon). The soup turns out to be very fragrant and thick, and in the post you can serve a portion of the soup with lean bread - then it will turn out satisfying and healthy.

Surely everyone has already heard about the popular term "hugg", which came to us from Denmark. This word does not translate into other languages \u200b\u200bof the world. Because it means a lot of everything at once: comfort, happiness, harmony, emotional atmosphere ... In this northern country, by the way, most of the time in the year is cloudy weather and little sun. Even summer is short. And the level of happiness at the same time is one of the highest (the country regularly takes first place in the UN global ranking).

Meat balls in mashed potato sauce is a simple second course based on Italian cuisine. The more common name for this dish is meatballs or meatballs, however Italians (and not only them) call such small round cutlets meat balls. First cutlets are fried until golden brown, and then stewed in a thick vegetable sauce - it turns out very tasty, just an overeating! Minced meat for this recipe is suitable for anyone - chicken, beef, pork.

Chrysanthemum is called the queen of autumn, because it was at this time that its bright inflorescences adorn the garden. But you can grow chrysanthemums throughout the season - from February to December, and in heated greenhouses - in the winter months. If you organize the process correctly, you can sell planting material and flowers of chrysanthemums year-round. This article will help you understand how much effort it will take to grow chrysanthemums in large quantities.

Fried potatoes belong to everyday dishes, but experienced housewives serve them at the festive table. This is not surprising, because the crisp and spicy taste of spices will not leave indifferent even the most sophisticated gourmet. Many novice cooks experience difficulties when they cook potatoes in large portions in one approach. Slices stick together, disintegrate and poorly fried. You can correct the situation if you follow certain nuances. Let's consider them in order.

Features of cooking fried potatoes

1. To cook a truly delicious dish, choose a potato with a pink peel. These tubers contain the least starch.
2. You can fry potatoes both in pre-cooked chilled form and cheese.
3. To give the dish a special taste, you can combine potatoes with onions, meat, mushrooms, breadcrumbs, seasonings and herbs.
4. If you have boiled tubers in advance, peel them, chop them into bars, cubes, rings, half rings. The same applies to chopping raw root crops.
5. Choose the "right" dishes. To get potatoes with a crust, it is necessary to conduct heat treatment in a cast-iron or steel pan.
6. Spread potatoes only in hot oil. In this case, stirring is carried out at the beginning of frying, otherwise the slices will fall apart.
7. If you salt the vegetables immediately after being sent to the pan, the potato will absorb fat and begin to break down. Salt must be added 3 minutes before the end of the procedure.
8. To get a tender, but spicy potato, fry it in a mixture of vegetable and butter. Proportions are calculated at discretion.
9. If you are preparing a large portion, distribute it into several parts. Do not allow potatoes to be laid out in a pan over 5 cm high.

Fried potatoes: a traditional recipe

• vegetable oil - 100 ml.
• butter - 40 gr.
• salt - 20 gr.
• potatoes - 1.3 kg.
• fresh dill - 30-40 gr.

1. Wash the tubers, remove the peel. If the potato is not pink, soak it in cold water for 15 minutes. Add lemon juice to the liquid so that the fruits do not darken.
2. Prepare a dry cast-iron skillet, pour vegetable oil into it, add cream. Heat the components over high heat, mix.
3. Chop the potatoes with cubes, cubes or rings (if the fruits are small). Send slices to heat-resistant dishes, mix. Oil should envelop every bite.
4. To get potatoes with a crust, prepare a dish without a lid. If the root crop absorbs oil, add more. Fry at maximum power for 6-7 minutes.
5. Now turn down the heat to a medium mark. Stir the potatoes by shifting the fried cubes up. Cook another quarter hour, stir the composition every 5 minutes.
6. Salt the dish 3 minutes before cooking or skip this step. Salt can be added after laying potatoes on portioned plates. Serve garnished with chopped dill.

• garlic - 5 teeth
• potatoes - 650-680 gr.
• oyster mushrooms or champignons - 350 gr.
• onions - 2 pcs.
• butter - 30 gr.
• vegetable oil - in fact
• dill (greens) - 40 gr.
• salt - 15-20 gr.
• ground pepper - 5 gr.

1. Peel the garlic, chop it with thin plates. Chop the onions with cubes or half rings. Prepare potato tubers for frying (washing, peeling).
2. Chop them in cubes or slices. Wash the mushrooms / oyster mushrooms, cut the mushrooms along the fibers. Take a thick-walled pan, pour oil into it, put on the stove and heat to the maximum mark.
3. Now fry the slices of garlic and fry the potatoes after 3 minutes. Cook the dish at the maximum mark for 5 minutes, then reduce the burner to medium power.
4. Cook the dish for another 10 minutes. Now you need to fry the onions with mushrooms, using a second pan. When you do this, mix the composition into the potatoes.
5. Now fry the mixture over high heat until golden brown. 1-2 minutes before cooking, salt and pepper the dish, add a slice of butter. Serve to the table, beautiful chopped dill.

Fried potatoes with onions

• vegetable oil - 150 ml.
• potatoes - 300 gr.
• onions - 2-3 pcs.
• salt - amount to taste

1. Wash the tubers, remove the peel, chop into strips. Send the fruit into cold water, add a little lemon juice. After 20 minutes, remove the potatoes, leave on the sieve to drain.
2. Blot the potatoes with napkins to collect any remaining moisture. Heat the pan over high heat, pour in oil. Preheat it, send potato slices to the dishes.
3. Fry the straws for 5 minutes, mixing 1 time. After this period, a crust should form. Add onion chopped in half rings and a slice of butter (optional).
4. Fry the dish for another 10-15 minutes, in no case cover with a lid. Pour in salt 2 minutes before cooking, mix gently. Serve potatoes with sour cream and green onions.

• potatoes - 380 gr.
• ground black pepper - 5-7 gr.
• seasonings provencal - 20 gr.
• salt to taste
• green dill - 35 gr.
• onions - 50-60 gr.
• meat (beef, pork, chicken) - 330-350 gr.
• garlic teeth - 5 pcs.

1. First you need to cook the meat. Send it to cook, fry or cook in the oven. Chop into cubes or thin plates. If desired, meat can be replaced with bacon.
2. Prepare the potatoes. Peel the tubers, rinse and chop the bars. Soak in lemon water for 10 minutes, then remove and dry with towels.
3. Take heat-resistant dishes with a thick bottom, pour in oil and send to a strong fire. After 2 minutes, add the potatoes, fry it for 4-6 minutes.
4. After the specified time, mix the composition. Now chop the onions, send it to the pan. Reduce the power of the stove to an average.
5. The duration of the heat treatment is 12-15 minutes. When the deadline is over, add the chopped meat and garlic passed through the crush to the potato.
6. Add pepper, herbs, salt. After 5 minutes, turn off the burner, sprinkle with dill, leave the potatoes under the lid for 5 minutes. Get started.

Fried potatoes with nutmeg

• potatoes - 1.2 kg.
• corn oil - 80 ml.
• butter - 70 gr.
• greens (any) - 40 gr.
• black pepper - to taste
• nutmeg - at the tip of a knife

1. Prepare potato tubers, they need to be washed, peeled and cut. Sprinkle the slices with nutmeg, pepper and salt. Heat a thick-bottomed skillet over high heat.
2. Add corn and butter to the dishes, mix. After 2 minutes, roast the potatoes. Cook it at the maximum mark of 5 minutes.
3. Then mix, reduce the power to an average. Cook the dish for another 15 minutes, stirring once every 5 minutes. After the specified period, lay the potatoes on plates, garnish with greens and sour cream.

• ground crackers (rye, wheat) - 40-50 gr.
• potatoes - 550 gr.
• butter - 80 gr.
• salt - 10 gr.

1. Rinse the potatoes under the tap, remove the uniform, chop into slices or cubes. Soak in cold water by adding a little lemon juice. After 10 minutes, remove and dry.
2. Place the butter in a skillet, heat and send the pieces of potatoes to a heat-resistant container. Fry at maximum power for 5 minutes, as a result, a golden crust should appear.
3. When the indicated time is up, lower the heat to a medium mark. Cook the potatoes for another 15 minutes, during this period it needs to be stirred 3-4 times. Before cooking, add salt, crackers, ground pepper.

Make fried potatoes according to a traditional recipe. Consider the technology with the addition of meat, ground crackers, mushrooms, nutmeg. People who want to eat potato with a crispy crust should lay slices in hot oil and fry them over high heat. After the appearance of a blush, the power of the plate decreases to the middle mark.

Video: how to deliciously fry potatoes