Methods for frying potatoes in a pan.

Potatoes are a favorite and familiar vegetable that is used to prepare side dishes and festive dishes. The cost of the vegetable is reasonable, so there is such a wide range of dishes. Potatoes are cooked with lard, meat and mushrooms.

The cutting method does not affect the taste of the dish. Usually potatoes are cut into small cubes when they are cooked with meat. If you plan to serve steak or cutlets, then the ideal slicing option is straws. Tubers are cut into circles if they are going to serve a dish with fish.

This is a classic version of fried potatoes. It will complement cutlets, meat dishes and fish. This dish goes well with pickles. This is ideal for winter, when there are especially few fresh vegetables, but there are a lot of preparations.

Ingredients:

• Vegetable oil
• 1 kg of potatoes
• Pepper
• 2 large onions

Recipe:

• Peel a suitable root vegetable variety and cut into circles. Put everything in cold water and let stand for 1 hour. During this time, some of the starch will be washed out.
• Take a clean towel and place the mugs on top of it. It is necessary that all the water is completely absorbed.
• Heat the oil in a skillet and add the prepared vegetable. Fry over medium heat until golden brown.
• Screw in the heat and add the onion, cut into circles or halves. Medium and cover. Stir and cook for 10 minutes.
• Add salt and pepper and simmer for another 5 minutes, covered.

The main difficulty of this dish is the different times of cooking mushrooms and potatoes. The fact is that during the preparation of mushrooms a lot of liquid is released, so the potatoes are not fried, but stewed. Therefore, it is worth cooking root vegetables and mushrooms in different pans, and then combining them.

Ingredients:

• 1 kg of potatoes
• 300 g champignons or other mushrooms
• 2 onions
• Spice
• Butter

Recipe:

• Peel the root vegetables and cut into strips. Fry over medium heat, in oil for 5 minutes
• In a separate skillet, fry the mushrooms with 1 chopped onion
• Add salt and spices. When the mushrooms are almost ready, add them to the potatoes and average
• Salt the dish a little more, cover with a lid and simmer for 3-5 minutes

The cooking time for meat and potatoes is different. That is why it is better to marinate the meat before cooking.

Ingredients:

• 1 kg of potatoes
• 300 g of meat
• 1 marinade onion
• Vinegar
• Spice
• Butter
• 2 onions for stir-frying

Recipe:

• Cut the meat into small cubes and fill it with a vinegar-water solution. You need 20 ml of vinegar and 100 ml of water.
• Add salt, spices and one chopped onion to the meat (you can pre-chop it on a grater).
• Leave the meat to marinate for 1-5 hours. Can be left in the cold overnight.
• Heat the oil and lay out the pieces of meat, do not cover, fry in an open pan.
• After that, cover with a lid and wait for the liquid to evaporate. Top up with a little oil and lay out the peeled potatoes, cut into strips or circles.
• Fry over medium heat for a quarter of an hour, and then cover with a lid. Simmer under it for 10 minutes.
• Add onion, salt and spices and simmer for another 10 minutes.

The main condition for obtaining tasty and crispy potatoes is a lot of oil and a strong fire.

Ingredients:

• 100 ml oil
• 1 kg of potatoes

Recipe:

• Wash the root vegetables and cut into strips. Soak in cold water for 2 hours
• Drain the liquid and dry the pieces completely with a towel
• Pour the oil into a heavy-bottomed bowl. It is necessary that there are many small. Therefore, choose a frying pan with a small diameter, but high
• Pour in some of the potatoes, it is necessary that it be in one layer in a bowl
• Fry until golden brown over high heat with constant stirring
• Add salt before serving

This is a very tasty dish, for the preparation of which you should choose lard with a meat layer.

Ingredients:

• 100 g lard
• 1 kg of potatoes
• Spice
• 2 onions

Recipe:

• Peel the root vegetables and wash well. Cut into thin slices
• Put lard in a dry frying pan and simmer over low heat
• When the bacon becomes translucent, add the dried potato wedges
• Increase heat and sauté until golden brown
• Add onion, salt and spices. Cover with a lid and simmer over low heat for 10 minutes

Delicious and unusual dish.

Ingredients:

• 1 kg of potatoes
• 0.5 kg of cabbage
• 2 onions
• Frying oil
• Spice

Recipe:

• Cut the peeled tubers full length into strips and dry
• Fry until golden brown in very hot oil
• Chop the cabbage and add to the potato strips
• Continue to grill over high heat until golden brown.
• Enter salt and spices

Chicken fillet is used to prepare this dish.

Ingredients:

• 0.5 kg chicken fillet
• 2 onions
• 1 kg of potatoes
• Spice
• Vegetable oil

Recipe:

• Cut the chicken into strips and the potatoes too
• Pour chopped root vegetables and meat into a hot skillet with butter
• Fry over high heat until golden brown, add onion and salt
• Cover and simmer for another 10 minutes

A simple and tasty dish for a quick hand.

Ingredients:

• 350 g minced meat
• 2 onions
• Herbs
• Frying oil
• 1 kg of potatoes

Recipe:

• Chop the onion and fry it in oil along with the minced meat until cooked
• Salt and add herbs to the minced meat
• In a separate skillet in butter, fry the potatoes, cut into strips
• When the potatoes are ready, pour them into the minced pan
• Fry for another 2-3 minutes, add more salt if necessary

How to deliciously fry potatoes with stew in a pan?

Quite an unusual dish, which is more suitable for recreation or a camp site. How to cook potatoes with stew can be seen in the video.

VIDEO: Potatoes with stew

How to deliciously fry potatoes in a pan without oil?

There is a lot of fat in fried potatoes, and this is very harmful for blood vessels and the female figure. Therefore, you can fry the potatoes without oil. To do this, you need a non-stick frying pan.

VIDEO: Potatoes without oil

Potatoes with liver are an excellent and healthy dish. Preparing quickly.

Ingredients:

• 1 kg of potatoes
• 400 g chicken liver
• 2 onions
• Butter
• Spice

Recipe:

• Cut the potatoes into cubes and pat dry. Put the liver in a hot skillet and fry for 5 minutes until golden brown
• Add potatoes and continue to fry over high heat
• Salt and add pepper, onion. Cover with a lid and simmer over the fire for a quarter of an hour

Garlic is a savory condiment that gives a dish a great aroma and flavor.

Ingredients:

• 1 kg of potatoes
• 3 cloves of garlic
• 2 onions
• Butter
• Spice

Recipe:

• Cut the root vegetables into strips, rinse from the starch and dry
• Heat oil in a skillet and add potatoes. Fry over high and high heat
• Introduce the onion, cover and keep for 10 minutes
• Add chopped garlic with salt and pepper. Simmer under the lid for 3 minutes

How to deliciously fry fried potatoes in a pan?

You can watch the video about how to cook fried potatoes.

VIDEO: Fried Potatoes

Basically, this recipe is used to dispose of stale food. Therefore, if you cooked potatoes in their skins, and a little is left, do not be discouraged.

Ingredients:

• 4 boiled potatoes in skin
• Vegetable oil
• Spice

Recipe:

• Peel potatoes and cut into small cubes
• Heat the butter and add the vegetable pieces
• Fry over high heat until golden brown. Reduce heat and introduce bow
• Simmer for 10 minutes under the lid, stirring occasionally
• Enter salt and spices

How to deliciously fry potatoes in a country style in a pan?

Country style potatoes are a vegetable prepared in a special way. The root vegetable is fried in slices. In this case, the crust turns out to be golden, and the middle is very soft. You can learn more about the cooking method in the video.

VIDEO: Country style potatoes

This is a great breakfast option. In this case, the eggs can be liquid as in fried eggs or completely fried.

Ingredients:

• 0.5 kg potatoes
• 2 eggs
• Butter
• Spice
• 1 onion

Recipe:

• Fry the root vegetable, cut into small pieces in butter
• Introduce the finely chopped onion and passivate for 3 minutes
• When the potatoes are soft, cover everything with eggs and salt
• Simmer on low heat for a quarter of an hour. You can fry on both sides if desired

This is also a great recipe to help you dispose of small pieces of stale sausage.

Ingredients:

• 1 kg of potatoes
• 100 g of any sausage or bacon
• 2 onions
• Butter
• Spice

Recipe:

• Peel the potatoes and cut into small pieces
• Heat oil in a skillet and add potatoes
• Fry until golden brown and add sausage or bacon, onion
• Cover and keep on low heat for 10 minutes
• Salt shortly before cooking and add spices

How to deliciously fry potatoes with cheese in a pan?

Potato with cheese is a very satisfying delicacy that combines the traditions of two cuisines - Italian and Russian. You can learn more about cooking potatoes with cheese in the video.

VIDEO: Potato with cheese

The simplest recipe includes onions, potatoes, garlic, carrots and spices. It is this combination that gives the dish a piquant taste and aroma.

Ingredients:

• 1 kg of potatoes
• 2 onions
• Butter
• Spice
• 3 cloves of garlic
• 1 carrot

Recipe:

• Cut the peeled root vegetable into small pieces and fry until golden brown in butter
• Introduce grated carrots and chopped onions
• Cover with a lid and keep on very low heat for a quarter of an hour
• Add grated garlic, salt, spices and simmer for another 3 minutes

Potatoes are a common vegetable that can be used to make a lot of tasty and healthy dishes.

VIDEO: Ways to fry potatoes

A crispy golden crust on a potato is a temptation that even the most staunch supporters of a healthy lifestyle can hardly resist, but novice housewives do not always manage to get an appetizing appearance. There are several options for preparing a delicious and beautiful dish at the same time: in a frying pan, in the oven or deep-fried in oil.

Council. Hard potatoes with a pink skin and firm flesh that do not absorb oil are best suited. For example, "American", and everyone's favorite "Sineglazka" can be fried only until January, until the tubers begin to dry out.

Cooking golden potatoes in a pan

Both vegetable oil and butter or animal fat are suitable. But it should be borne in mind that the dish on lard is quite high in calories, and on butter it burns.

To fry 1 kg of potatoes (for 3-4 servings), you will need about 100 ml of refined odorless vegetable oil. The tubers are cut into strips (4–6 mm thick cubes) or 2–3 mm thick slices. The pieces are soaked in cold water for 10-15 minutes to get rid of excess starch. Failure to do this will cause the slices to stick together in the pan.

Place the pieces on a paper towel and blot the moisture out. Then the potatoes are poured into a wide frying pan with preheated vegetable oil. The heat under the pan should be strong so that the crust forms on the slices before the flesh is saturated with fat.

The first mixing is not earlier than after 5–7 minutes: during this time, the lower pieces will have time to brown a little. It is more convenient to mix with two paddles. The second stirring is after another 5-7 minutes.

The pan should not be covered with a lid, otherwise you will not get crispy fried, but soft stewed potatoes.

Cut the onion in half rings and pour it into the pan over the potato slices when they begin to brown. At the same time, add 50–70 g of butter to the pan to improve the taste. Stir the dish only 4–5 minutes after that (the onion must first be soaked in hot potato vapors and become softer).

The dish is salted at the end, about a minute before cooking. At the same time, crushed garlic, pepper and other seasonings are added to the resulting golden potatoes in a pan.

Cooking golden brown potatoes in the oven

Country-style potatoes are another famous dish from the McDonald's menu. It is easy to prepare it at home or in the country. If you want to bake potatoes with peels, then the tubers must be thoroughly washed with a brush. Closer to spring, when the potatoes wither, it is better to peel them.

Crispy potato wedges recipe

Cut the peeled or just thoroughly washed tubers with skin (1 kg) into slices.

Dip the slices into a saucepan with cold salted water (2 tsp of salt per liter of water) and bring to a boil over high heat.

As soon as the water starts to boil, immediately discard the potatoes in a colander.

Prepare the spice mixture. For example, take a teaspoon of paprika, dried herbs (dill, parsley), add salt and black pepper to taste. Paprika can be replaced with caraway seeds or hops-suneli.

Put undercooked potatoes in an empty saucepan, pour 3 tbsp. l. olive oil or corn oil, sprinkle with the spice mixture, cover and shake vigorously until the seasoning evenly covers the surface of the wedges.

Cover the baking sheet with foil or baking paper, put the slices (in one layer) and put in the oven. Bake at 180 ° C.
The cooking time is 40-50 minutes. After 20-25 minutes, stir the potatoes.

Potatoes prepared in this way are often served according to the fondue principle: the slices are laid out on plates, and a bowl of sauce is placed in the center of the table.

Potato Nuts Recipe

If the tubers are small (the size of a walnut or a little more), then it is better not to cut them into slices, but cook the whole golden potato in the oven. Potatoes are washed with a brush, then dipped in cold salted water and brought to a boil. Tubers cooked until half cooked are strained.

The cooled potatoes are scratched with a fork. The deeper the grooves on the surface of the tubers, the thicker the crispy brown will be.

Processed potatoes, as in the previous recipe, are rolled in spices, spread on a baking sheet covered with parchment or foil and baked for 50–80 minutes at 180 ° C. The tubers will be covered with a thick crispy crust and will look like walnuts.

How to make golden fries

The easiest way to achieve a golden brown crust on potato slices is to deep-fry them. But here, too, there are tricks that allow you to prepare a dish so that it tastes better than at McDonald's:

• peeled potatoes are cut into 8–10 mm thick cubes. The cubes should be as identical as possible, otherwise some pieces will burn while others are fried;
• at McDonald's they use flavor enhancers when frying potatoes. A similar effect can be achieved without chemistry: it is enough to add a tablespoon of sugar and half a tablespoon of salt to 1 liter of water, and then lower the potato sticks into the resulting solution for 10-15 minutes;
• the soaked bars are laid out on a paper towel and the excess moisture is gently removed. This is not necessary, but due to contact with cold water, hot oil begins to splatter and can burn the hands or face of the cook;
• the cubes are ready to fry, but if there is time, they are kept in the freezer for about an hour. Then, when frying, the potatoes will harden only on the outside, and the pulp will remain airy and slightly moist. This is how french fries are prepared at McDonald's.
• only refined deodorized vegetable oil, which is completely odorless, is suitable for frying;
• Pour oil into a deep frying pan (stewpan) or deep fryer pan to completely cover the potatoes. If there are a lot of potatoes, it is more convenient to fry in portions;
• to prevent the potatoes from burning, the oil should be hot, but not smoking. A piece of potato is pricked onto a fork and dipped in a frying pan. If bubbles begin to actively rise from the bar, it means that the oil has warmed up to the desired temperature;
• regulate the heat under the deep fryer in such a way that the cubes are browned in 5-8 minutes. If you fry for longer, the potatoes will become saturated with fat;
• the finished sticks are laid out on a paper towel to blot off excess fat. If necessary, sprinkle with additional salt and spices.

French fries have two disadvantages: they are too high in calories, and when they are fried, a lot of vegetable oil is lost, which cannot be reused.

It is difficult to even remotely imagine how much the world knows of various recipes for dishes from this root vegetable. But our faithful heart (and stomach) has always been close to fried potatoes. Today we will learn all the intricacies of how to fry crispy potatoes in a pan. The number of fans of this dish is growing every year, despite the abundance of various delicious dishes. Fried potatoes always stay with us. Perhaps this is due to its inexpensive price, or perhaps due to the fact that it is very simple to prepare it. Even a teenager can do this dish.

Expectation and reality

Crispy fried potatoes cooked in a pan are an excellent independent dish and a wonderful side dish. It is thanks to these qualities that this root vegetable is one of the most essential in our kitchen. Despite the fact that fried potatoes are very popular and everyone can cook them (as mentioned above), there is one main nuance in this dish: the most correct way to fry crispy potatoes in a pan.

Many are familiar with the bitter (without exaggeration) situation when they wanted to please or even surprise their loved one (or the whole family) using a win-win option - fried potatoes. But instead of the expected dish with a fragrant crispy crust, the potatoes fall apart right in the dishes with which they are prepared, and turns into a kind of mashed potatoes, interspersed with scorched parts of the former even pieces. Why this happens, and how to make crispy fried potatoes in a pan, we will tell you right now.

Variety of varieties: good or bad

Before proceeding directly to the preparation of the root crop, you need to pay tribute to the variety of varieties of root crops and choose the one that responds well to frying. For many, it is not news that there are many varieties of potatoes, and each is bred taking into account which dish it is best to use in. The high starch content will allow you to create wonderful, delicate mashed potatoes from root crops. Crispy potatoes in a skillet from high-starchy varieties will never work, no matter how hard you try.

Of course, there is such a way to get rid of excess starch, such as soaking or repeated rinsing in cold water. But if there is a lot of this substance, then the problem will not be solved in such a simple way.

Tuber color

Also, experts in this field give invaluable advice for those who love and want to learn how to cook only crispy potatoes in a pan: choosing a root crop by the color of its rind. In their opinion, tubers with a more yellow rind and rich shades of red are better suited for frying. Their flesh does not darken during cleaning and preliminary preparation more than that of tubers with a light skin (white-yellow).

Old or young

Fried potatoes with a crispy crust will not work, either from young, recently dug tubers, or from old ones. We consider the old ones to be shriveled potatoes that have lain in the basement for about six months. These tubers are difficult to peel and look unpleasant. The finished dish can turn out tough and completely different from what we need to get in the end.

The right dishes

How to fry crispy potatoes in a nonstick skillet? That's right - no way. Therefore, if you are going to often feast on mouth-watering fried potatoes, pay attention to the correct selection of a frying pan. Non-stick coating is the enemy of frying, which means that we will choose a new frying pan without a non-stick layer.

Stores have provided a huge assortment of all kinds of pans. But we are looking for the very best, in which any recipe for crispy fried potatoes in a pan will be successful. Thin aluminum models are also unlikely to suit us for this purpose.

Aluminum

Of course, you can buy dishes made of this metal, which have a thick bottom, and, using the method of repeated calcination, turn them into more or less suitable for frying potatoes. But it is worth learning in advance - at least a month will pass before the first fried potatoes. Until the new frying pan is fried and the bottom, soaked in oil, will stop burning everything that gets into the aluminum brazier.

Cast iron

Buying a cast iron pot is one of the right directions to fry crispy potatoes in a pan. We choose dishes with high sides and a thick bottom. In such a frying pan, a constant temperature is kept for a long time, and the bottom of the dishes is heated evenly (like the sides). The high sides are also wonderful because potato sticks do not jump out of the pan during the frying process, or rather when stirring. After purchasing a new cast iron frying pan, carry out all the necessary preparation manipulations. Any new frying pan requires some preliminary steps.

Frying oil

Choose the right oil for crispy fries in a skillet. Lean oil that has no aroma (refined) is well suited for cooking. It can be sunflower or olive, according to your taste. However, it is worth remembering that Extra Virgin Olive Oil is not used for frying. This olive oil is intended only for making salads.

Also do not use unrefined varieties for frying potatoes. They contain a certain amount of water, and this fact significantly affects the final taste and appearance of fried potatoes. Those who have fried potatoes at least once using this type of vegetable oil note that it foams and takes away its flavor from the potato. Also, this oil contributes to the destruction of potato bars.

Additional products for frying (lard or butter)

Always add butter when you finish cooking a meal. If you fry potatoes using it from the beginning, then the chances are high that you will have fried potatoes with a rancid aroma and taste. However, this is not surprising: this product is not suitable for such heat treatment.

Many people like a dish cooked with lard or lard. Such potatoes will be satisfying, but they will slightly change their own unique aroma. The crust on the pieces of root vegetables will turn out to be darker and less beautiful. If you are not confused by this fact, feel free to experiment.

Sometimes they prefer to fry in lean refined oil, but with the addition of lard, it will also turn out delicious and beautiful.

How much oil to pour?

A very burning question about how much oil should be poured into the dish before making fried, crispy potatoes in a frying pan. The main rule: chopped potatoes should not be completely in the oil (float in it), but the scarcity of fat for frying does not contribute to the appearance of a fragrant crust. Therefore, you should not save on vegetable oil. On average, chefs advise pouring oil in a layer of 6-7 millimeters. In this case, the root crop itself should not be "to the eyeballs", that is, you need to leave space for mixing the pieces to be fried. A layer of root vegetables no more than five centimeters will help you enjoy the crunch of potatoes.

You need to place prepared potatoes for frying only after the oil is well heated. Rushing in this case will harm the correct cooking process. Heating helps to the fact that the potato bars are covered with a crust relatively quickly and do not have time to absorb a large amount of oil.

Slicing is not important

You can cut root vegetables for frying as you please. But the culinary world has its own rules about this. For example, the bars go well with fried cuts of meat or fish. For a side dish for fish dishes, it is customary to cut the tubers into circles and fry them in this form. Pancake fried potato wedges are prepared for baked meat dishes. Fried potatoes in the form of straws are served with cutlets and steaks.

And now that we have analyzed in detail every point that matters in cooking crispy potatoes in a pan - a recipe that is simple, but allows you to get an incredibly tasty dish. We train in cooking fried potatoes.

The simplest way is the fastest

Let's take out our cast-iron frying pan and see if we have everything in stock:

• potato tubers of medium diameter - 6 or 7 pieces;
• vegetable oil (no aroma) - half a glass;
• favorite seasoning "for potatoes" - 10 grams;
• to taste - garlic;
• salt is a generous pinch.

Cooking technology

We wash the tubers and clean them of inedible elements. Cut into medium slices or circles, but it will be more convenient to fry thinner slices of potatoes, so correctly calculate your own strength when chopping root crops. We rinse in very cold water. You can use a colander for this purpose and wash the potatoes under running water. You can place the potato slices in a deep bowl and, pouring in several times, rinse the potatoes in this way until the water is clear. This simple procedure helps to remove excess starch from the surface of the root vegetable bars.

Now we drain the water and dry the potatoes using multilayer paper towels. For a faster and safer process, spread the potatoes in even layers on towels.

We diligently heat the vegetable oil in a frying pan. Better to heat it over high heat. The oil should click slightly - this is a sign: pour potato sticks into the boiling fat. We turn down the heat a little (to moderate-high) And now we do not touch anything for one or two minutes. The crispy crust we need will begin to form from below.

Do not add salt to the dish! The salt will help the potatoes absorb more fat. After two minutes, stir the potatoes very gently and leave them alone. In general, during the entire cooking process, there should be only a few stirring. Three or four times will be enough. It is better to stir the dish every five to seven minutes. Make sure that the crust has time to form and reach the condition you need (color and thickness).

Stir with a wooden spatula or a metal spatula (in a cast-iron pan, using a metal spatula is justified). However, all actions must remain gentle on the condition of both the potatoes and the pan.

Forget about the lid when cooking crispy fried potatoes! The lid will trap the steam inside the cookware and thus soften the resulting fry and destroy the pieces themselves.

Prepare the garlic: crush it through a press or chop it in another convenient way. In the course of cooking, add some salt to the dish, allowing the salt to dissolve. Be careful, the potatoes at the very beginning may seem unsalted and the first impulse, of course, will be to salt it again. Pour the seasonings into the fried potatoes. Stir the dish and wait again for five minutes.

The fire also decreases only after the dish is half cooked. At the same time, crushed or chopped garlic can be added to it.

A small piece of butter can be added a few minutes before turning off the stove. It will give an interesting flavor to the finished dish. However, the potatoes are beautiful without it.

It is best to eat ready-made fried potatoes immediately after removing from heat. The cold dish is not famous for its taste.

Fried potatoes, despite their calorie content, are considered the favorite food of many people. It is served as a main course and used as a side dish. And although many people know how to cook potatoes, I will tell you how to properly fry potatoes in a pan with a crust and onions.

The highlight of a properly fried potato is its delicious and appetizing crust. Not every chef can get it, since it is not so easy to make crispy and ruddy potatoes. To get the result, you must follow the rules during preparation and frying. I have good advice on this. I recommend that you familiarize yourself with them.

• Cut the potatoes into wedges, sticks, slices, strips, or cubes. Before cooking, I advise you to soak it in clean water. This will increase your chances of getting a nice and crispy crust. Just keep in mind that in this case most of the nutrients will be lost.
• Put the potatoes only in a skillet with boiling oil. And the thickness of a uniform layer of potatoes should not exceed five centimeters. Do not salt while cooking, as the potatoes will absorb a lot of fat. Finish the taste of the dish to perfection before serving.
• For crispy potatoes, first fry over high and then over medium heat. Under no circumstances cover the pan with a lid, otherwise you will end up with stewed potatoes, and to make the dish brown, sprinkle a little with flour.
• Do not stir the potatoes often while frying. Use a plastic or wooden spatula for this purpose. Immerse it in the potatoes and lift the bottom layer with a light movement. Do not make any chaotic movements.

Typically, refined vegetable oil is used to cook fried potatoes. But you can also cook the dish in butter. Only in order to obtain a tender and fragrant potato in this case, you will have to constantly monitor it so that it does not burn. If you are not afraid to ruin your figure, feel free to use animal fat or bacon. The result will be amazing.

As for the calorie content, it will reach prohibitive indicators. The calorie content of fried potatoes is 320 kcal per 100 grams.

The classic recipe for fried potatoes in a pan

Ingredients:

• Potatoes - 4 pcs.
• Vegetable oil - 6 tbsp. spoons.
• Salt.

Preparation:

1. Cut the peeled and washed potatoes into 3 mm thick slices. Then place in a skillet with hot oil and spread evenly.
2. Cook for about fifteen minutes until tender. Flip only once. Do this after the potatoes are browned on one side.
3. At the end of frying, place the potatoes on a paper napkin to drain off excess fat. Salt, garnish with chopped herbs and send to the table.

Video recipe

Despite the seeming simplicity, not every novice chef is able to cook crispy and browned potatoes the first time. You can only achieve results with practice. So if the first attempt fails, don't give up and practice. This is the secret of success.

The most popular potato recipes

Potatoes are a versatile product. If you think that frying is the only way to cook, you are wrong. It is boiled, steamed, baked in the oven, added to salad, used as a pie filling. The most daring chefs make vodka from potatoes.

The bulk of the proteins, vitamins and minerals rich in potatoes are contained in the cambium layer. Therefore, it is recommended to cut the peel thinly, otherwise the lion's share of substances valuable for the human body will be lost.

Vegetables and herbs are combined with potatoes. It is often served with various pickles, sauerkraut or salted mushrooms. But there are products with which it is not recommended to use it. It's about milk, sugar and fruit.

Consider the popular and delicious step-by-step potato recipes, and you will get the opportunity to see this.

Stuffed potatoes

Stuffed potatoes are a beautiful dish that is suitable for everyday meals and looks on a festive table. As a filling, I use fish, various meats, mushrooms or vegetables. You can take the filling of your choice.

Ingredients:

• Potatoes - 12 pcs.
• Carrots - 1 pc.
• Tomato paste - 1 tbsp the spoon.
• Wheat flour - 1 tbsp. the spoon.
• Sour cream - 4 tbsp. spoons.
• Vegetable oil - 3 tbsp. spoons.
• Onions - 1 pc.
• Pork - 400 g.
• Meat broth - 500 ml.
• Salt and pepper.

Preparation:

1. Chop the onion into small cubes and fry in oil until golden brown. Mince the pork twice, add the onion, salt, pepper and stir.
2. Cut off the top of peeled potatoes and remove the core with a knife or spoon. To prevent it from falling apart during baking, the wall thickness should be within one centimeter. Fill the potatoes with the mixture.
3. Fry the grated carrots in oil until softened. Fry the flour in a separate skillet without adding oil until creamy. Add broth to flour, stir, put carrots with sour cream and tomato paste and stir.
4. Put the prepared potatoes on an oiled baking sheet and pour over the sauce. It remains to send the dish to the oven. At a temperature of two hundred degrees, bake for about an hour.

When I first prepared this masterpiece, the family was thrilled. Since then, I have periodically prepared a delicacy to satisfy the culinary needs of the household. Hopefully the treat will leave the same impression on your family members.

Potato casserole

This culinary masterpiece is truly outstanding. I'll tell you about him.

Ingredients:

• Potatoes - 1 kg.
• Minced pork - 500 g.
• Onions - 2 heads.
• Carrots - 2 pcs.
• Mushrooms - 300 g.
• Processed cheese - 200 g.
• Eggs - 5 pcs.
• Universal seasoning, pepper, salt.

Preparation:

1. Boil peeled potatoes until cooked. Chop the onion, pass the carrots through a medium grater. Fry the prepared vegetables in oil until half cooked with chopped mushrooms.
2. Add minced meat to the pan, stir and fry until tender. At the very end, salt and pepper the contents of the pan and sprinkle with seasoning.
3. Pass the boiled potatoes through a coarse grater, and beat the eggs with the addition of salt.
4. Put half of the potatoes on the bottom of the mold, spread half of the cheese on top, and then all the filling. Fill everything with half the egg mass, add the remaining ingredients and cover with eggs.
5. Send the foil-covered form to the oven. At 180 degrees, the casserole is cooked for about twenty minutes. I recommend serving it in combination with pickles or sour cream.

There is no doubt that the dish is prepared in an elementary way. Garnish with sprigs of fresh herbs and figurines of fresh vegetables to make the delicacy beautiful, before serving.

New Year's holidays are just around the corner. If you are drawing up a New Year's menu, include this recipe. All guests will be delighted with the masterpiece.

Baked potatoes with vegetables

I suggest a vegetarian recipe - baked potatoes with vegetables. Although there are no meat products in it, the dish turns out to be hearty and tasty, and it can be served alone or as an addition to fish or meat.

Ingredients:

• Potatoes - 500 g.
• Bulgarian pepper - 2 pcs.
• Onion - 1 head.
• Eggplant - 1 pc.
• Garlic - 3 wedges.
• Olive oil - 0.33 cups
• Table vinegar - 2 tbsp spoons.
• Pepper, salt, ground oregano, basil.

Preparation:

1. Pour cold water over the vegetables provided in the recipe. Peel the potatoes and cut into thick slices. Remove the stem from the eggplant, the seeds from the pepper. Chop them coarsely.
2. Prepare the form. I advise you to use a wide and deep container so that the vegetables are half full. It is inconvenient to stir vegetables in a small form. Place the potatoes on the bottom of the oiled dish.
3. Place the onion, pepper and eggplant on top. Pre-fry the onion if desired. As for other vegetables, they are used raw.
4. In a deep bowl, combine dried herbs, add salt, olive oil and vinegar, pepper and whisk. Pour the resulting mixture over the vegetables. It is important that the dressing covers everything evenly.
5. Put the form with vegetables in the oven for twenty minutes. Temperature - 200 degrees. After the time has elapsed, stir the contents of the form, and continue cooking, reducing the temperature to 170 degrees. Take out the dish after 40 minutes.

If the family does not adhere to a vegetarian diet, this delight is sure to be enjoyed. In addition, if you wish, you can always supplement it with baked lamb or diet rabbit.

Stewed potatoes with mushrooms

The next recipe is stewed potatoes with mushrooms. Take your favorite mushrooms for cooking. Canned, frozen and fresh will do. This will not affect the result in any way.

Ingredients:

• Potatoes - 1.5 kg.
• Mushrooms - 350 g.
• Onions - 2 heads.
• Carrots - 2 pcs.
• Garlic - 3 wedges.
• Oil, laurel, salt, pepper.

Preparation:

1. Cut the peeled and washed potatoes into medium slices, put in a saucepan and cover with water. Place the container on the stove
2. While the main ingredient is cooking, wash the mushrooms, dry and chop into small pieces. Pass the carrots through a coarse grater, and chop the onion into cubes.
3. Fry the onion in hot oil, then add the carrots, stir and fry together. At the very end, send the mushrooms to the pan and fry until the moisture evaporates. At this stage, salt and sprinkle with pepper.
4. After boiling water, put a few bay leaves and garlic passed through a press into a saucepan. When the potatoes are soft, add the mushrooms fried with onions and carrots and stir. Simmer the dish under the lid until tender. Stir the contents of the saucepan.

These stews are paired with various additions, including salted salmon, vegetable salads, cold cuts or regular kefir. She will delight you with an excellent mushroom aroma and spicy taste.

Potato pancakes

It is not known who invented the potato pancakes. Some say that Belarus is the homeland of the dish. Ukrainian chefs unanimously declare that a masterpiece has been created in their country. It's not that important. The main thing is that the dish, contrary to its simplicity, is really tasty.

If you have not had to cook them before, here is the simplest recipe. With its help, you will make ruddy, crispy and mouth-watering pancakes, combined with sour cream.

Ingredients:

• Potatoes - 4 pcs.
• Flour - 4 tbsp. spoons.
• Eggs - 2 pcs.
• Salt.

Preparation:

1. Pass the washed and peeled potatoes through a meat grinder or fine grater. Add flour along with eggs and salt. Mix everything. The main thing is that there are no lumps in the mass.
2. Heat the vegetable oil in a suitable skillet and spoon out the potato mixture with a spoon. When the pancakes are browned on one side, turn over. Since everything happens quickly, I do not recommend leaving the stove.

Despite its enviable simplicity, the dish will rebuff intricate croutons or primitive pizza, especially when served in combination with a sauce that includes sour cream and herbs.

The history of the origin of potatoes

A fascinating history lesson awaits you at the end of the article. On which continent a person first discovered potatoes is unknown. Its habitat is considered to be South America. The vegetable began its distribution from Peru. Such assumptions were made by historians.

Ancient people, looking for an alternative way to get food, discovered tubers of wild-growing potatoes in the ground.

Ancient Indians living in South America cooked potatoes in a variety of ways. But the favorite was a dish resembling chips. It was stored for a long time and satisfied hunger.

On the territory of Europe, the vegetable appeared in 1565. The Spanish king Philip II ordered to deliver the plant to the palace. Despite this, the vegetable did not receive recognition immediately. At first, potatoes were grown incorrectly due to a lack of experience and knowledge. Even Europeans tried to eat unripe tubers, poisonous fruits and tops, which led to poisoning and health problems.

And although people rebelled against the use of potatoes, European kings did everything possible to spread the plant, trying to solve the problem of hunger. In the middle of the seventeenth century, the vegetable gained popularity and acquired the status of the main European agricultural crop.

Potatoes appeared on the territory of Russia at the end of the seventeenth century. Peter I, during a visit to the Netherlands, became interested in this outlandish vegetable and took it with him. Initially, in Russia, the plant was considered a curiosity and exotic. At balls and receptions, they were served to the table as an overseas delicacy, seasoned with sugar.

In the middle of the nineteenth century, the country's leadership began to distribute instructions for the cultivation and use of potatoes. As a result, the vegetable began to be grown on a large scale, eaten, fed to livestock, processed into alcohol and starch.

Fried potatoes are the most favorite and demanded dish in some families. There are many known men who are ready to eat it every day (and even without meat). We will tell you how to properly fry potatoes in a pan so that they do not fall apart and remain deliciously fried, as well as how easy it is to complement dishes with unusual ingredients.

Loose, with and without crust, on lard and butter, with ketchup or sauerkraut - only fried potatoes can be tastier than fried potatoes! Each housewife has her own secrets of frying, but still there is something in common between the recipes - usually two ingredients are used: directly potatoes and vegetable oil. The rest of the ingredients are always at the discretion of the craftswoman.

For the simplest way we need:

• potatoes - 1 kg (the number of tubers depends on the number of eaters);
• salt - a pinch;
• vegetable oil - 150 ml.

Peel the potatoes and cut them into cubes. The main thing is that they are not too thick, of the same size. How to find your way? It's very simple - remember the french fries familiar to everyone and cut, trying to give the same shape. Put the potato slices in a bowl of cold water so that it does not darken.

The secret of an experienced hostess: varieties with a low starch content are suitable for frying. Light yellows and reds are best, while whites are good for mashed potatoes and first courses.

While the potatoes are being cut, heat the skillet with vegetable oil. The best dishes for such a dish are those with a thick cast-iron bottom. The fire should not be too strong, otherwise the roots will quickly burn below, and will remain moist from above. The optimum temperature is slightly below average. In the meantime, we throw back the potatoes, carefully wipe them from the water with a paper towel or kitchen, but clean and dry.

It's time to put the potato strips into the skillet. And now, attention, remember the instructions for the correct frying!

1. You cannot touch the potatoes for the first 8-10 minutes: let it roast calmly: if you start stirring the pieces, they will quickly lose their shape.
2. Gently pick up the straw with a spatula, turning it over in one solid layer: usually the crust from below grabs the pieces evenly.
3. We turn it over and go about our business again. Only after 5-7 minutes will it be possible to go to the potatoes and stir it a second time.
4. Pour the dish correctly at the end so that the potatoes do not fall apart.
5. For a minute or two before the end of the process, cover the potatoes with a lid so that they slightly crumble.

Well-fried potatoes are ruddy, golden, exudes magical aromas, and inside each piece there is a delicious melting flesh. We eat it with pickles or dipping it in barbecue sauce.

It may seem that the process is laborious. In fact, it is enough to cook the potatoes a couple of times in order to master the skill well and for a long time. By the way, it takes only a few minutes to fry one or two tubers (and this is quite enough for a hearty dinner for one person).

With the addition of onions

Many housewives fry potatoes in a pan with onions and do not recognize other options for the dish. Onions add sweetness, juiciness, perfectly setting off potatoes. It is worth recognizing that if you do not know some of the tricks, the dish turns out to be more stewed, so we will tell you a step-by-step recipe for the correct "onion" potato.

The best potatoes are the same size, so they roast more evenly.

1. Peel the potatoes and fry until half cooked.
2. When the straw has reached the "aldente" stage (remained slightly crunchy inside), add the onions and stir.
3. If you put the chopped onion right away, it will turn out to be "boiled" and will change the taste of the dish not for the better, so it is worth adding it at the end of frying.
4. Add potatoes. We bring it to readiness and serve.

Serve potatoes and onions with slices of black bread, cucumbers, herbs and sour cream. Or we eat it as a side dish for fish or chicken.

With crust

Potatoes in butter will turn out to be more appetizing if you fry them not in vegetable, but with the addition of butter. The crust is crispy, the potatoes melt in the mouth, and the dish has a pleasant creamy aftertaste.

To get a crispy crust, you can soak the potatoes in advance - the excess starch will go away, and it will crunch perfectly after frying.

The crust always turns out to be ruddy, if you do not cover the pan with a lid, but fry the potatoes in an open pan.

In this recipe, you can deviate from traditions and cut the root vegetables into round slices: they will fry faster, and the correct golden brown crust is formed. Otherwise, follow the instructions for the first recipe - everything will work out perfect!

With mushrooms

Fried potatoes with mushrooms (also called mycelium) are a traditional dish for the fall, when people are actively gathering wild mushrooms. The main mistake of many cooks is to add boiled mushrooms to the finished dish, and then simmer everything together. The potato begins to "float", acquires a not very pleasant mushy consistency.

1. Fry the potatoes in a skillet until almost completely cooked.
2. In a separate saucepan, fry the boiled wild mushrooms and onions until all the liquid has evaporated.
3. Add a piece of butter to the mushrooms (they perfectly complement each other and make the taste of the potatoes much brighter).
4. Combine with potatoes.
5. Simmer everything lightly together until cooked.

Before serving, you can sprinkle potatoes with fresh dill, season with a spoonful of fresh sour cream. We eat a dish with a light vegetable salad seasoned with fragrant vegetable oil or lemon juice.

How to properly fry potatoes in a pan with meat?

Show at least one man who, after a hard day's work, will refuse tender and hearty potatoes fried with meat?

In order for the potatoes to turn out to be fried and not stewed, we recommend writing down a few rules:

1. For potatoes, it is better to take meat that cooks quickly: pork, chicken fillet, young veal.
2. Meat and potatoes are fried separately and combined at the last moment.
3. If you want to make the dish juicier, add more onions or pieces of bacon.
4. The potatoes are cut into square pieces - the straws in this recipe will quickly break, causing the consistency to lose its neatness.

The total cooking time for potatoes is calculated based on the type of meat, but in general it rarely exceeds 60 minutes (we take into account the time for peeling the potatoes!). Vegetarians can replace meat with soy or pieces of eggplant - it turns out very tasty and "fatty".

Option for frying potatoes in lard

In Ukraine, potatoes on lard are a national pride and a traditional dish of all residents of the country. The trick of the dish lies precisely in frying the bacon: it is important to evaporate the fat from it, and only at the end fry it, turning it into cracklings. To do this, cut the pieces of bacon into 5 mm cubes and fry over high heat. Then we reduce the heat and simmer until tender, until the bacon begins to melt.

Add potatoes, cut into cubes, mugs or sticks to the melted bacon, and fry them until tender. Potatoes cook faster, because the heating temperature of the fat is high. And in this case, you can salt it right away so that it absorbs all the juices, becomes juicy and aromatic.

This version is nourishing, high-calorie, truly masculine. It is usually served with smoked or salted fish, pickled vegetables. On holidays, you can present the eater with "white" - ice, certainly, from tiny glasses.

Country style fried potatoes

A quick, but at the same time nourishing, very “warm” dish they learned to cook in the villages. At the time of harvest, when there is little time for cooking, it has helped housewives from time immemorial. And in parallel, it helps to use substandard small-sized potatoes that are not stored for a long time.

You can boil the potatoes in advance - all that remains is to fry them in a large skillet with onions and salt.

For cooking we need:

• small potatoes - 1 kg;
• onions - 2 pcs.;
• salt to taste;
• vegetable oil to taste;

Thoroughly rinse small potatoes by removing dirt with a stiff brush. Boil water in a large saucepan, boil potatoes right in their uniforms and let cool. Next, you have to decide: someone loves peeled potatoes, and someone is not lazy, peeling off the skin. The taste will be different, but both are delicious.

Next, cut the potatoes into 2 pieces. Chop the onions into cubes, sauté until golden brown in a frying pan in vegetable oil. Add potatoes to the onion, fry everything together until golden brown. The finished dish exudes magical aromas and beckons eaters. Serve with herbs, pickles, pickles - everything that is in the house. Country-style potatoes are self-sufficient, nourishing, they do not require additions in the form of steaks, and they are also delicious cold.

If suddenly the leftovers of the dinner survived for some unknown reason, fill them with eggs in the morning, add bell peppers, garlic and tomatoes - get an original breakfast.

A few secrets of cooking a delicious meal

Why do some craftswomen turn out fragrant, sweet potatoes, while others get watery and constantly burn?

1. A wide frying pan is suitable for frying, while the layer of straw should not be thick - so it will not cook in its own juice.
2. Potatoes well-dried with a towel are a guarantee of a pleasant crunch and an appetizing crust.
3. The pan should be thoroughly and evenly heated.
4. You can soak the straws in advance (for example, in the evening) - excess starch will come out, and the dish will turn out to be even tastier.
5. Potatoes are salted only at the very end - so it does not soften and does not absorb excess fat.

You can cook a dish with any vegetables, pieces of bacon, hunting sausages, ham, drive in eggs and add garlic with herbs - there are a lot of options, and it is easy to delight yourself with a dish several times a week without fear that it will get bored.

Fans of diets will exclaim: “What about the figure! Just 100 grams of potatoes "hides" more than 300 calories! " But let us remember what a gastronomic pleasure this dish gives and recall the measure - it is enough to eat the dish in small portions, not season with fatty sauces, not jam with bread and it will not bring harm for sure! Bon Appetit.