Fried potatoes are a simple, tasty, filling and quick lunch dish. It is prepared in a hurry, and the aroma of delicious crispy potatoes spreads throughout the house.

The easiest fried potato recipe

If you urgently need to do something for lunch, then this recipe is for you.

You will need:

• six medium potato tubers;
• black pepper - to taste;
• vegetable oil - 30 ml;
• butter - 40 gr;
• garlic cloves - 3 pcs.;
• salt - 15 g;
• fresh dill.

Step-by-step cooking:

1. Pour peeled and washed potatoes with cold water. Let stand for 10 minutes. This is done so that the starch goes into the water, and the potatoes are crispy.
2. After that, drain the liquid, and chop the tubers into strips.
3. Heat a frying pan on gas, pour vegetable oil on its surface and throw a piece of butter, in minutes it will melt and you can throw potatoes.
4. Cook for the first 7 minutes without a lid, sometimes stirring the contents of the pan.
5. Next, reduce the power of the fire and fry until the potato wedges soften and are covered with a golden crust.
6. Finally add pepper and salt, chop chopped garlic and dill.
7. Fragrant tasty potatoes are ready!

With onions in a pan

Grocery list:

• one onion;
• salt to taste;
• three large potatoes;
• frying oil.

How to cook fried potatoes with onions in a pan:

1. Process the potatoes by peeling and washing them.
2. Chop it into thin pieces.
3. Heat the frying pan, pour in the sunflower oil and toss in the potato pieces.
4. Stir it rarely, as you will only break whole pieces.
5. Remove the husk from the onion and chop finely.
6. Add the onion mixture to the skillet.
7. Cook the dish with the lid open.
8. Gently flip the potatoes over to the other side with a wooden spatula.
9. After 10 minutes, add salt and stir the food one last time.

How to fry potatoes in a slow cooker?

Maybe fried potatoes and a harmful dish, but very tasty. And in a slow cooker, it turns out to be even more aromatic and satisfying.

You will need:

• three tomatoes;
• potatoes - 1 kg;
• three sweet peppers;
• one carrot;
• a bunch of fresh herbs;
• sunflower oil;
• one onion;
• spices and salt;
• one eggplant.

How to cook fried potatoes in a slow cooker:

1. Process all vegetables, removing the peel, extra seeds.
2. Pour boiling water over the tomatoes and peel them off.
3. Pour oil into a multicooker and turn it on.
4. Chop the potato tubers into strips.
5. Transfer them to the multicooker bowl, cook it on the "fry" mode for 7 minutes.
6. Cut vegetables, onions - into half rings, carrots - on a grater, eggplants and tomatoes - into squares. Greens - finely chop.
7. Toss eggplants, carrots and onions over the potatoes, add salt.
8. In the kitchen appliance menu, press the "Bake" mode.
9. Fry until vegetables are soft.
10. Pour in the tomato slices and cook for another 5 minutes.
11. Leave the food in a slow cooker for a few minutes before serving. Arrange the potatoes on plates and sprinkle with herbs.

Odessa recipe

Main Ingredients:

• onions - 2 pcs.;
• a slice of butter - 70 gr;
• ten potatoes;
• salt - 12 g;
• sunflower oil - 100 ml.

Algorithm of actions:

1. Peel the potato tubers, rinse under the tap, cut into equal slices.
2. Rinse the pieces in water again. Starch will leave them, and the dishes will not stick together.
3. Process the onion according to the standard procedure and cut into rings.
4. We turn on a strong fire, put a frying pan on it.
5. After a minute, pour oil and spread the potatoes in an even layer.
6. As soon as a golden brown crust appears on it, add the onion, add salt and add butter.
7. From time to time, stir the whole mass with a spatula.
8. After 8 minutes, the dish will be ready.
9. If you do not like a lot of oil in potatoes, put it in a colander. This will drain excess fatty oil.

With meat

Men love this dish. Meat + potatoes + butter \u003d fatty, tasty and satisfying food.

Recipe composition:

• pork - 150 gr;
• vegetable oil - 50 ml;
• fresh herbs - 15 gr;
• potatoes - 0.6 kg;
• two pinches of salt;
• black pepper - 8 gr.

How to cook potatoes with meat:

1. Cut the washed pork into slices.
2. Heat a frying pan with butter, put pieces of meat on it.
3. While the meat is cooking, chop the peeled tubers into cubes.
4. Turn the meat over to the other side. When it is browned, spread the potato mass.
5. From this moment we fry the food for another 10 minutes, salt and pepper.
6. We continue cooking with the lid closed, occasionally stirring the dish gently.
7. Sprinkle tender steaming potatoes with a crust with fresh herbs and serve on the dining table.

With the addition of mushrooms

Mushrooms will diversify potatoes and bring a new range of flavors.

Main Ingredients:

• six potato tubers;
• mushrooms -0.3 kg;
• one onion;
• butter - 30 gr;
• salt - 10 gr.

How to cook fried potatoes with mushrooms:

1. Process the mushrooms by washing, peeling them off. Chop arbitrarily.
2. Finely chop the onion.
3. Peel the potato tubers and chop them into cubes.
4. Throw a piece of butter into a preheated frying pan. It will melt soon.
5. Turn up the heat and add the mushroom pieces.
6. As soon as the liquid in the pan is added from the mushrooms, evaporate it and put the onion to fry.
7. After 5 minutes, add the potato wedges and cook for 20 minutes, stirring occasionally.

Recipe composition:

• paprika - 5 gr;
• potatoes - 0.5 kg;
• salt - 12 g;
• ground red or black pepper - 5 gr;
• sunflower oil - 200 ml;
• other seasonings to taste.

Step-by-step action:

1. Rinse potato tubers thoroughly under the tap without peeling them. Use hard scouring pads for this.
2. Cut each tuber into four parts.
3. Prepare the marinade - pour 30 ml of the total amount of oil into a separate bowl, throw in the spices and peppers, add salt and dissolve the bulk ingredients in the oil.
4. Pour the marinade over only half of the potatoes and cook them on a hot frying pan for 10 minutes.
5. Add and fry the rest of the potatoes.
6. Put the oozing butter dish in a bowl and serve with ketchup or sour cream. Enjoy your meal!

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

Experts in this field also give invaluable advice for those who love and want to learn how to cook only crispy potatoes in a pan: choosing a root crop according to 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. Old we consider 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 to be 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 utensils 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 beautiful in that 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. Haste 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, 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.

How to deliciously fry potatoes with onions? It's as easy as shelling pears, you say, all you need to do is toss the chopped vegetables into the hot oil and cook for 15-20 minutes. But fried potatoes succeed in different ways, they are not always appetizingly crispy, with a golden crust, and the onion sometimes burns or crunches too much. Let's take a step by step how to deliciously cook fried potatoes in a pan so that they are tasty, saturated with a pleasant onion taste, aroma of spices and herbs.

Which vegetables are right for you?

For frying, choose medium-boiling potatoes with a low starch content. For example, "Nevsky" or "Santa" with a starch content of 10-14% are ideal for frying. Avoid tubers that have turned green from a long exposure to the sun or frostbitten.

Onions are suitable for regular onions or white. It is better to refuse from the purple "Crimean" onion, it changes color during heat treatment. You can take a leek, it will add piquancy, and green onions, added to almost ready-made potatoes, will give the dish a wonderful fresh aroma of spring greens.

Oil, lard, lard or other fats?

You can fry potatoes on anything. The healthiest option is vegetable oil, specially refined for use in a skillet. While many people like to cook with unrefined oil, it gives off a bit of bitterness, but gives the dish a bright, roasted sunflower aroma.

Very tasty, but also more nutritious, fried potatoes on lard or lard. Pieces of bacon are melted to the state of crispy cracklings, after which the potatoes are sent to the pan. As a result, it turns out to be rosy and crispy, with a characteristic aroma and pleasant sweetness - for many gourmets, this is such a standard potato! Lard can be taken raw, salted or smoked; in the latter case, the dish will acquire a haze aroma. Delicious if lard with a layer of meat. The skin is usually cut off, although if you have an undercrown where it is very soft, then you can leave it.

If you like butter, you can fry in it. But not in pure form, but by adding a small piece to the main amount of vegetable oil, otherwise there is a risk that the potatoes will burn and stick to the bottom, and the oil itself will turn black and smoke.

Secrets of delicious fried potatoes

1. The potatoes must be dry. When cleaning the tubers, housewives often place them in a bowl of water so that they do not darken. After such a "bath" be sure to dry the potatoes, then they will be well fried and crispy.
2. Cooking is best done in a large cast iron skillet. The larger the area of \u200b\u200bthe frying pan, the more moisture will evaporate, besides, cast iron distributes the heat more evenly, which means that all the pieces will cook evenly. And make sure it is properly warmed up.
3. It is better to fry in small portions. The potato layer, ideally, should be no higher than 2 centimeters, then it will be fried, not stewed.
4. Put the onion 7-10 minutes before cooking, then it will not burn.
5. Add salt at the end, then the potatoes and onions will be crispy, will not absorb excess fat and will not soften.

Ingredients

• potatoes 500 g
• onions 150 g (2 pcs.)
• salt and black pepper to taste
• vegetable oil 50-70 ml

How to cook fried potatoes and onions in a pan

1. 
   First you need to prepare the vegetables. I peeled a couple of large onions and 6-8 potato tubers, rinsed with water. Then I cut the onion into half rings, and the potatoes into cubes. The cutting method is not critical. You can chop the onion into cubes, and cut the tubers into circles or semicircles, cubes, etc. To get rid of excess moisture and juice, do not forget to dry the potato slices on a paper or cotton towel.
2. 
   She warmed up a frying pan - ideally cast iron, with high walls and a thick bottom, although in the absence of such dishes, deep non-stick dishes will do. Pour oil into it and put on medium heat, warm well. I pour the amount of oil by eye, it should fill the bottom of the pan. Once the oil is hot, you can put the potatoes in it.
3. 
   Turn the first 5-7 minutes and generally disturb the potatoes in any way. During this time, excess moisture will go away, and the bottom layer will be seized by the first crust. The fire should be medium so that nothing burns. It is most convenient to turn over with a wooden spatula, it captures the entire layer of potatoes at once, without breaking it into pieces.
4. 
   After the first turning, the heat must be reduced (you do not need to cover with a lid if you do not want the cubes to be soft) and cook for another 10 minutes. While frying, I stir a couple of times with a spatula. As a result, the potatoes should be half-cooked, they will be a little damp inside. Now I add the bow.
5. 
   I fry the onion and potatoes over moderate heat for about 7-10 minutes, until tender, stirring occasionally, without a lid, so that all excess moisture evaporates. At the very end, add salt and pepper, mix gently and remove from heat.
6. Finely chopped dill and green onion feathers can be added to an already prepared dish, if you like. Serve hot. Vegetable salad, pickles, mushrooms, sour cream, spicy tomato or garlic sauce will be a great addition. Enjoy your meal!

How to cook with lard

If you like fried potatoes with lard more, then it is prepared as follows. About 150-200 grams of lard should be cut into cubes, put in a pan and melted over low heat, stirring occasionally. It should not just fry like bacon, but melt - on average, the process will take 10-15 minutes. Then we increase the heat so that the fat boils, and put the potatoes, cut into cubes, into it. Cook for 5-6 minutes over high heat, until firm crust, then stir for the first time. Then reduce the heat to medium and continue to fry, stirring occasionally, almost until tender. Place the onion, reduce the heat to minimum and fry until the onion is soft. Add salt at the very end. If you use salted lard, and not fresh, then salt carefully. Delicious potatoes for you!

There are situations when the refrigerator is empty and there is no way to fill it, since there are several days left before the paycheck. But what should you cook for dinner then? Here the "duty" dish will always come to the rescue - fried potatoes. In combination with pickled homemade cucumbers or vegetable salad, this is a pretty good way out of a crisis situation when you need to feed your family with something satisfying. By the way, this dish is most often the first for young cooks who are just learning the basics of mastery. Is it possible to make it in a new way using additional ingredients and spices? Of course, there are many secrets of how to fry delicious potatoes. This is what will be discussed in our article.

How to cook delicious potatoes?

1. For frying, it is best to take potatoes with a medium starch content. If it tends to boil very quickly, you will not be able to get whole ruddy pieces, since when turning over during frying, a too crumbly root vegetable will turn into a shapeless mass.
2. It is best to cut potatoes in the form of cubes or chop the halves of the tuber into medium-thick slices. If the pieces are too large, it will be problematic to fry them, while the small pieces will not be able to brown, disintegrating, or, on the contrary, will turn into crispy chips.
3. To cook potatoes in a skillet, use medium-thick pans. If the bottom is thin, the dish may burn, and thick-walled containers will not provide a crispy crust. Do not close the lid.
4. Additional ingredients can be vegetables (onions, garlic, carrots, zucchini) and minced meat or mushrooms. They are added to a semi-prepared dish. And, of course, aromatic herbs, spices and all kinds of seasonings are used - dried dill, ground pepper, oregano, Provencal herbs, etc.

How to fry delicious potatoes crispy

1. The first secret to guarantee the formation of golden chunks is to pre-soak the chopped potatoes in water to remove excess starch. After 20-30 minutes of being in a saline solution (1 tablespoon per 1 liter of water), discard the mass in a colander and let it drain well. Then blot the sticks with a paper towel and only then start cooking.
2. The second condition is that you must put the chopped pieces in a preheated pan, otherwise the potatoes may simply stick to the surface. What oil to cook with? Everyone has their own option. Vegetarians love vegetable, some prefer butter or a mixture of it with pork fat. Especially appetizing is the recipe of Ukrainian cuisine, according to which fried pieces of bacon with meat are used.

3. How to fry tasty potatoes? The third important tip: you need to catch the moment when you should turn the cut pieces. You do not need to stir it often when cooking. Let the bottom crunchy layer form, and only then, prying with a fork or spatula, lift it up, as if interchanging with the raw top bars. Observing all the recommendations on how to fry delicious potatoes, you will make your dish not only "on duty" in emergencies, but also your favorite. Imagine and get new versions of the well-known

If you know how to properly fry potatoes with a golden brown crust, then you can enjoy this dish every day. It is worth considering that it will be not only crispy, but also incredibly tasty potatoes.

We will share three recipes that are very similar to each other. But the end result is different tastes, different flavors, and even different looks.

The queen of our table today is the potato, so we will talk about it. How to choose it so as not to miscalculate with the variety?

When choosing potatoes, our goal will always be medium tubers. In small ones, there are too few useful elements, in large ones they are no longer there, but in medium potatoes everything is just right.

Use a potato that has a thin skin so as not to cut off half of the fruit in the trash. Thick root vegetables are suitable if you plan to purchase a product for the whole winter. The thick skin will keep the inside of the potatoes fresh and prevent them from drying out. The thickness of this very peel can be checked by peeling off at least one fruit. You will immediately see how thick the rind is.

It happens that they sell a product that has already turned green or even started to sprout. It is better not to buy such potatoes, since they are simply oversaturated with alkaloids. Their use can cause serious poisoning.

If there are small holes on the potatoes, a bug has visited here, which simply could not pass by. Brown spots on the potato indicate that the fruit is suffering from a fungal disease. Deep pits may indicate that the potato contains May beetle larvae.

Try cutting the potatoes with your fingernail. If a large amount of liquid comes out and the peel is easy to cut, it is saturated with nitrates. If the potatoes are hard, they cannot be damaged, they are most likely grown naturally and under the right conditions.

Potatoes with red and pink skins are best for boiling; it is better not to take them for frying. White potatoes are perfect for mashed potatoes, they boil very quickly. Suitable for frying are oval tubers yellow or brown on the outside and yellow on the inside. Such varieties retain their shape well and therefore, when frying, they will not turn into porridge.

Knowing the basic rule of how to choose potatoes, you can go shopping at the market or store and then start cooking when you get home.

Fried potatoes in a pan with onions

Time for preparing

calorie content per 100 grams

How to cook:

Tip: You can use both red and white onions. These varieties are juicier and sweeter.

Crispy potatoes with a light creamy finish. Much more interesting than ordinary fried potatoes, and the ingredients are the simplest!

How long does it take: 40 minutes.

What is the calorie content: 152.

How to cook:

1. Wash the potatoes thoroughly under running water, peel them off;
2. The tubers need to be cut into rather large pieces, and then they should be immersed in cold water for a couple of minutes so that they give off the starch;
3. Remove the potato pieces from the water, put them on a towel to remove the moisture;
4. Heat the butter in a frying pan and put the root vegetable here. Fry until a crust appears, you need to stir often;
5. Two minutes before the end of frying, you need to add wheat crackers and stir quickly so that they have time to stick to each potato and not burn;
6. When the crackers have acquired a darker shade, it's time to turn off the stove. Serve saber with fresh salad.

Tip: The butter should be quite fat, ideally 72% fat. And always natural!

It is because of the golden brown crust that many people love fried potatoes. In this recipe, it turns out to be especially crispy and soft at the same time. And how spicy!

How long does it take: 35 minutes.

What is the calorie content: 118.

How to cook:

1. Remove the peel from the potato, wash it, hold it in water for a while to wash off the starch;
2. Cut the tubers into thin rings, sprinkle them with salt to taste, as well as nutmeg and allspice;
3. In a deep frying pan, mix the butter and corn oil and heat them up;
4. Put the potatoes in a pan in one layer and fry them, without interfering, over medium heat;
5. When a slight blush appears from the bottom, close the pan with a lid, and put the smallest fire. Withstand this for fifteen minutes;
6. Then open the lid and use a large spatula to pull out the resulting potato cake onto an empty plate with the ruddy part up, and then quickly return the cake from it to the pan with the other side down;
7. Wait until a blush appears on this side, and then pull the cake out onto a sieve. This will help drain off excess fat. Serve with fish or vegetables.

Tip: the cake, if desired, can be broken. This will make it look more spectacular. Pour tomato sauce on top.

Potatoes can be cooked not only with butter or sunflower oil. There are dozens of other oils you can fry in. The potato crust will not go anywhere from this, but the taste will change dramatically. For example, you can use mustard, corn, peanut, hemp oil.

As for spices, here the root vegetable is friends with almost everyone. It is very tasty to combine it with herbs like basil or rosemary. You can use such fees as suneli hops or Provencal herbs. You can also use fenugreek, saffron, coriander, paprika, chili, garlic, and other spices.

Simply serving potatoes with fresh herbs is also a good option. Especially with green onions. Ukrainians often eat bacon with it. And if you learn how to cook tomato, creamy, cheese or mushroom sauces, then fried potatoes will instantly become a gourmet dish!

Just a few of the nuances described today will help you achieve the perfect crispy potatoes in any pan!