9 months ago

Potatoes in domestic cuisine are called a frequently second bread. Indeed, without these root plates it is impossible to present our diet. Many gourmets love to enjoy fried potatoes. In today's article we are discussing how much frying potatoes so that it turns out to be faithful and with a golden crust.

Each hostess, perhaps, prepared fried potatoes. But not always this dish is perfect, as I would like. How much to fry potatoes in a pan in time? The duration of frying potatoes varies from 20 to 25 minutes. But if you cook young potato tubers, then for their frying enough 10-15 minutes.

We found out how much fry potatoes in the oil is a classic way. And it can be prepared in a slow cooker. In this case, it is better to activate the program "Baking" for half an hour. And how much to fry potatoes in the oven? If you fry large pieces of potatoes, it should be prepared for 30-40 minutes.

Many adults and children adore Potatoes Friend. How much fry potatoes fries? Potatoes, chopped with strokes, roasted in a large amount of oil, so it is enough to 7-10 minutes for this.

But not only raw potato tubers fry cooks. You can use and pre-cooked potatoes in uniform. In this case, it is roasted before the appearance of a golden crust for about 5-7 minutes.

With frying potatoes, consider the following features:

• to prepare roasted potatoes, it is better to choose a cast-iron pan or dishes with a non-stick coating;
• the frying pan must be dry and well heated;
• refined oil is pre-warm, and then laid in it potatoes;
• potatoes are periodically stirred so as not to stick;
• solo fried potatoes and seasoning with spices better at the end of cooking.

Tip! If you reasured potatoes, try adding sour cream. She will absorb an extra salt, and the dish will not be hopelessly spoiled.

This dish few people can leave indifferent, especially a simple Slavic soul, so loved potatoes. Women are afraid of him (figure, you see, you caress), but very love, as well as men.

Fried potatoes - What can be easier and tastier?

Nevertheless, do not everyone know how to make it possible to cook this dish to form a rosy crispy crust, how much to fry potatoes to be well roasted, and not stew or very dry. This simple dish requires some skill. So, we reveal all the secrets.

It is very important to choose the "right" potatoes. For frying more suitable pink and yellow varieties, but white potatoes are most likely to turn into a puree.

We will prepare roast potatoes in a rustic.

To do this, take a piece of sala, one tomato, onions, greens, vegetable oil and add a good mood to all this. However, you can hugging and create your recipe for fried potatoes, in which your favorite spices, vegetables, greens, mushrooms will be present ...

Cutting and ingredients

It is better if the potato is small in size: it will have to tinker, but so we can cut it on beautiful, thin mugs. You can cut with straws, and cubes, and brooms, use for this special devices for cutting vegetables. To remove excess starch, slices need to rinse, and then leak on a colander or get into a towel. So the dish is juicy and crispy.
Salo is cut into small pieces and on slow heat to the firing in a pan. Salad silent slices lay on the plate and in the same frying pan roasting the golden color chopped by half rings. Remove from fire.

Time frying

On another frying pan (preferably cast-iron and with a thick bottom) heating vegetable oil - perfectly olive, but you can take any other or mixed vegetable oil with shaken cream. We lay out the chopped potatoes in hot oil and fry no more than 10 minutes on a strong fire, every 3 minutes turning it out to form a golden crust. Then we cover the frying pan with a lid and drain the fire to the middle.

1. Potatoes chopped by strokes, fry 20-25 minutes on medium fire. Potatoes cooked in uniform, fry 7-5 minutes before a rush.
2. In a multicooker potatoes fry 30 minutes in the "Baking" mode.
3. Young potatoes fry 12-15 minutes.

5 minutes before readiness, potatoes need to be salted, add sliced \u200b\u200btomatoes, roasted onions, slices of saline, and sprinkled with chopped greens before serving. You can also experiment: To fry garlic with a bow, break egg to the potatoes, add your favorite spices to the dish, and you will certainly get the most delicious fried potatoes!

What is the horror potato

As far as potatoes decreases with frying - out of 500 grams of crude unclean potatoes, 400 grams are fried.

When to salt potatoes with frying?

Potatoes need to shed at the end of the frying, 5-7 minutes before the end of the frying. In this case, the potatoes will get crumbly, crunchy. If you salute potatoes first, it can fall apart with frying.

What to serve potatoes:

Potatoes are served with ketchup, sour cream, mustard, soy sauce. You can sprinkle potatoes with cheese, greens (dill, green onions, parsley).

Greetings, my dear! Who does not like delicious potatoes roasted with a crust? Today I will tell how to fry potatoes in a frying pan tasty. It would seem that such a simple question, but how many options for answering it ... 🙂

I just adore this dish! From early childhood. When the parents "Cold" in the kitchen and houses spilled out the smell of fried potatoes - it was a holiday! And in each family, their ways and cooking recipes. But to achieve a golden crust - the rules are the same. I will start in order. And to be more clear, add pictures.

What kind of potatoes are better?

Two varieties are best suited for frying - pink and yellow. Choose tubers with dense skin and fresh. From old tubers may not get potatoes in a crispy shell and the taste of the dish will not be that.

Fried potato is perfect for satisfying lunch. In 100 g of fried potatoes 300 kcal. With Salom, it turns out more. But if there is moderately and not very grudging, then it will also save useful substances!

Select Oil

Take refined sunflower. Deodorized unrefined definitely will not fit. It will smoke, foam and interrupt the taste of dishes.

Still fry on Sale. Then the calories in the food will add so much, oh-oh! If you are on a diet, the eating of a sala with potatoes is better to refuse. On the creamy, too, you can cook. Then your dish will come out especially gentle. But behind the potatoes will need to be very closely monitored. On such oil, slices are very quickly burning. Your experience is needed.

The perfect option is a mixture of vegetable and butter. The amount depends on the portion. On average, 1 kilogram of potatoes requires 125 ml of vegetable oil and 2 tbsp. Spoons of creamy

What kind of pan is cooking?

You can also use the fryer, but for me, so silently somehow. Delicious potatoes "As in childhood" is still better in a frying pan.

From aluminum dishes and with a thin bottom, refuse immediately. Two ideal options: cast iron and aluminum with a thick bottom. The dishes should be wide to be comfortable to mix and do not apply potatoes into several layers. For example, this will go:

Frying pan VITESSE "LE SPLENDOUR" with a lid, marble, with a removable handle, color: Bordeaux. Diameter 26 cm. VS-2269

In the store
Ozon.ru.

Perfect cutting

Straw thick 5-7 mm. Then the dish will come out with a fried outside and soft inside. To save time I advise you to use vegetable cutter. Here I really like this:

It turns out much faster than cutting on the board. Especially when you need to cook for a large family or guests will soon catch up. And so fed, quickly roasted potatoes, the salad did and everything is satisfied 🙂

How to fry with a golden crust

The secret is perfectly roasted dishes - you need to get rid of the extra starch. Then it will be easier to get potatoes with a crust. Pour slices with cold water so that they are slightly covered. Leave about 15-20 minutes. Next, drain the water and slightly rinse the straw again. Lay out slices on the towel and get laughing all pieces.

Very important rule: on a cold frying pan, in not preheated oil to send raw potatoes. He does not be fried, but it will not get and tasty. Therefore, first turn on a strong fire, put the pan and pour oil. Let it warm up well.

About the perfect combination of creamy and vegetable oil wrote above. You can cook only in vegetable. All about your taste 🙂

To check whether a frying pan, put one potato slice. If the oil is awesome, then you can cook.

We lay out pieces on a hot surface and let them be roasted. We put fire on the middle. Stir, check and generally somehow touch it is not necessary. 3-5 minutes let it be prepared. After, the dexterous movement of the spatula turn over the potatoes. He must turn over the whole layer. It will work if you are all done correctly. Fry the dish on the other side of the same time. And so another 1-2 times.

How much to fry potatoes in a frying pan in time in total - about 20 minutes

The whole process occurs without a lid. Call - get not fried, and stewed potatoes, loose and collapsed. Solit, pour only at the end before the last mixing. You can still garlic grated add "under the curtain" - it turns out very tasty!

To reduce calorie, lay out potatoes on a paper towel. Excess oil absorbed and reduce the fatty dishes. By the way, when weight loss, you can also eat potatoes.

Now you know the secrets how to prepare roasted potatoes in a pan is very tasty and with a golden crust. It's time to start experimenting with different tastes. Garlic or bow, plus greens - an excellent option.

Step-by-step recipe with photos of frying potatoes with bow

Potatoes often prepared in this way in my family. The combination of spices with a bow gives a simple but tasty and nutritious dish.

• 5 large or 10 small potatoes;
• 1 average bulb;
• 1/2 C.L. salts;
• 1/3 tsp. pepper black hammer;
• 1/3 tsp. sweet paprika;
• 2-3 leaflets of the laurel sheet;
• oil for frying.

Tubers wash and clean. Potatoes cut into slices or slices as on chips.

In the deep bowl to the sliced \u200b\u200bslices add spices. If you cook from frozen potatoes, make the same step-by-step action.

Bay leaf broke into small pieces. All together to move thoroughly.

Clear onions cleaned with cubes. Pour oil into the pan and put it on the middle fire. When the oil warm up well, put potatoes in the pan.

Mix the shovel so that each potato slice was covered with oil. During the frying, turn the slices several times to fry from all sides. When you see that the potato becomes half soft, add the cubes of the bouquet. Previously do not do this, otherwise the bow burns and will be coal.

Mix and cover the frying pan with a lid. Let everything spend in a pan.

When you see that the bow softened, and the potatoes became crispy, it means the dish is ready. With the help of the blade, lay out everything on a plate. Try on salt, and if necessary, add spices.

Tasty and fast with mushrooms

In order for the whole family, we take half a robus of tubers, 300 g of fresh champignons (well, or any other mushrooms that you like), 4 medium cloves of garlic, 1 middle bulb, and greens, salt and pepper to taste.

Prepare potatoes (read above how to do it). Draw straw, mine and so on. Archers and garlic cut the lonely and fry separately on the oil. Green cut finely.

Mushrooms are cut by plates and fry separately. It is possible on the same skillet where the onions were fried with garlic. Slimmed champignons before the formation of a crust. It usually takes about 10 minutes.

On a very well heated frying pan laying potatoes and fry for all the rules about. When potatoes will be practically ready - add mushrooms to it, goes with garlic and greens. Solit, pepper, mix and remove from the fire. Traditional Russian dish is ready! Serve it to the table with a vegetable salad, sour cream.

How to cook with meat

To cook the dish quickly, first take care of meat. Boil it or bake it in the oven. We will add ready-made meat to the potatoes.

The following ingredients will be needed on 4 servings:

• 4-5 tubers;
• onions - 1 pc.;
• garlic - 3-4 medium teeth;
• meat is ready - 300 g (beef, low-fat pork or bacon slices).
• your favorite spices, salt, pepper and greens to taste.

Severate the oil in the pan, send the chopped tubers and fry on one side of 3-5 minutes on the high heat. Turn over and add to the left. Dog fire to medium. Stirring periodically, fry another 10-15 minutes.

Finished meat cut into small cubes. When potatoes almost "reached" - add garlic. For a minute, fry and add meat. If it goes dryly, add a little water - half an hour. Stir again. While the water is evaporated, salt, pepper. When water evaporates, add chopped greens. All, eat filed! Crispy Golden Potatoes with Meat - Rich Lunch.

Crispy potatoes with lard

And this recipe from my dad. It has one secret ingredient.

Required ingredients:

• polkilogram of tubers;
• salz with meat layer - 100 g;
• loak - 1 pc.;
• spices to taste;
• the secret ingredient is half an apple without core and skin.

Onions cut as you like, and an apple is thin straw. Salo must be cut into small stripes. The pan is pretty warm and add vegetable oil a little to be too fat. After all, fat is messed. Already on a very hot frying pan laying fat. Dog fire to medium. When noted that the layers of meat on the lard beat - add potatoes. In 5-7 minutes turn over. We are waiting for another 4-5 minutes and turn over again.

Then add a sliced \u200b\u200bapple and onions simultaneously. 10-15 minutes fry, stirring. At the end, add spices. You can sprinkle with a coriander. Solim, pepper, mix. From adding an apple taste is awesome! Try.

Boiled potatoes with bow

The option is unusual because the potatoes we will fry already welded in the uniform 🙂

Required ingredients:

• 900 g potatoes in the peel;
• 4 tbsp. L. Stool Oil;
• 2 pcs. reptile onion;
• 1 garlic clove;
• 2 chain. spoons of dried herbs;
• salt and pepper.

Tubers rinse and boil in uniform. Cook until ready for about 10-15 minutes. When the potato cools, cut down the cubes. If the tubers are fresh, then I do not clean them from the peel. And if the harvest of last season, it is better to clean.

Pour two tablespoons of vegetable oil on a preheated frying pan. Fry chopped onions and garlic until golden crust. Put in a bowl. If you do not like garlic, you can not add.

In the second part of the oil, fry potatoes cubes. In the cooking process, add pepper and salt to your taste. When cubes are already twisted on all sides, add roasted. Prepare a few more minutes.

Remove from the fire and sprinkle with fresh greens or dried herbs. Such a barrier is better to immediately serve on the table.

How to make a delicious sauce

Dish from potatoes are impossible to name. They are prepared as everyday food. But if you add here a touch like a sauce, then you can pleasantly surprise your home and friends. Color sauce will become an excellent solution. There is a sauce recipe that comes to all three dishes perfectly.

You will need for cooking:

• 2-3 medium bulbs;
• parsley root or celery root;
• tomato paste - 1 tablespoon;
• olive oil - 2 tablespoons;
• 2 tablespoons of lemon juice;
• dry wine - 3 tablespoons (red or white - no difference);
• 1 teaspoon of honey. It should be liquid. If you have only candied, then it needs to melt;
• 1 pinching of ground red pepper;
• salt.

Onions, parsley root (celery) Calculate very finely and fold into the pan with a thick bottom. Take a glass with water (100 g) and add honey, tomato paste there, lemon juice. Mix everything and pour into the saucepan to vegetables. Add wine there.

We put a saucepan on a slow fire and shopping for 30-40 minutes. The mixture must be intermitted periodically. Before readiness - Solim, Perchym, mix and remove from fire. Give sauce to cool and serve it to a dish in a sauce.

Look even further found a small video as an instruction so that everything is clearer.

If you are satisfied with the information received, do not forget to tell you to friends in social networks. Subscribe to blog updates. I always seek delicious recipes for you. Fantasize and experiment in the kitchen. And everything will succeed!

Today I want to tell you how to prepare roasted potatoes in a frying pan. Yes, yes, I know that fried potatoes are not at all useful, but ... because it is so tasty! And I do not convince you to cook it every day, at all. But sometimes it is possible to afford a small portion of delicious fried potatoes in a frying pan. I was surprised when, having talked to many of my friendly friends, I realized that few people knew the right recipe for fried potatoes in a pan.

No, of course, it is prepared, but here's the result is not always the one that is expected. It turns out a ruddy, but raw inside, then ready, but without an appetizing crust on top ... then the oil splashes too much, then the potato does not hold the form, but disintegrates ...

So I decided today to tell, how and what to do: and how to fry potatoes in a pan so that it does not fall apart, and how much to fry potatoes in a pan, and how to achieve a ruddy crust outside and a soft middle ... In general, a real master class on Topic: "How to cook fried potatoes in a frying pan." Ready to memorize? Then proceed ...

Ingredients for 3 servings:

• 1 kg of potatoes;
• 2-3 garlic teeth;
• 2-4 tablespoons of vegetable oil for frying;
• salt to taste.

How deliciously frying potatoes in a frying pan:

Potatoes are rinsed in cold water and clean the skin. We are thoroughly rinsed.

Answering the question of how to fry potatoes in a pan, you should remember several important rules. One of them: no extra moisture. We lay out potatoes on a clean napkin and wet, removing the water. If this is not done, during the frying the water remaining on the tubers will splash, which will greatly complicate the process.

Cut the potatoes with straw, with a thickness of about 5-7 mm. The length of straw depends on the size of tubers. If the potatoes are large, cut it across, so that the slices do not get too long (during frying they can break). Not very large potatoes cut along.

In the pan heating vegetable oil. Lay out potatoes. Potatoes in a frying pan should not be too much, otherwise he will not be roasting, and how to stew. Here's the answer to the question, how to fry potatoes in a pan with a crust - not to put it too much in the pan. For the specified quantity of potatoes, 2 frying pan with a diameter of 24 cm.

Fry the potatoes on fire is slightly higher than the average for 3-4 minutes, then neatly turn over. Fry another 3-5 minutes. I turn over again, slightly reduce the fire (it must be below average) and cover the frying pan. Fry 4-5 minutes and gently mix.

Cut the lid and fry again 5. How much to fry potatoes in the frying pan in time depends on the thickness of the potato slicing and its varieties. Therefore, try the potatoes for readiness and decide on your own, whether to continue frying.

Ready potatoes Solim, put garlic to it missed through the press, and gently mix. Actually, garlic - the ingredient is not mandatory, if you do not like it, you can not use it.

We send the frying pan to the smallest fire for another couple of minutes.

Hot potatoes immediately serve on the table.

For frying it is better to choose the tubers of the right shape, then when cleaning will be less waste.

The quality of the finished potato depends on the amount of vegetable oil. If frying potatoes on a large amount of oil (4-5 tablespoons), it will be all with a crispy golden crust.

Or a rustic potato with a golden crust ... Each of us loves these fragrant dishes, but many are concerned about their high fatty. This is explained by the fact that the pieces of roots are usually roasted in boiling oil several times and have time to absorb too much fat during this time. Therefore, speaking of how much you can say with confidence that it is enough and once.

Pre-semi-set tubers, you can enjoy an excellent dish that will be wonderful crispy outside and gentle inside.

Half is very easy to prepare, and it is much healthier than ordinary free. It is covered with a crust for 2-3 minutes instead of absorbing all excess fat. When you try, you will adhere to only this method. Therefore, from the point of view of how many minutes to fry potatoes, this recipe will look pretty attractive.

You will need:

Large potatoes for 350-400 grams, cleaned and suspended.

Clean unused oil with high combustion temperature.

The frying pan is at least 15-20 cm.

Devices: Microwave, Aluminum Foil and Metal Tongs, Paper Towels, Acute Slim Knife.

For half recording: Potatinine for a fork several times. Put in the microwave for 3-4 minutes. Turn over potatoes, and put on a microwave for another 3-4 minutes. Remove it from the microwave oven and wrap the aluminum foil tightly in which it will continue to prepare a little more. If you wish, you can prepare root and in the oven. Speaking about how much frying potatoes in the oven for the preparation of this semi-finished product, the temperature and size of the tuber should be taken into account. As a rule, it will take about 10 minutes. Put potatoes in the foil in the refrigerator and let it cool for a few hours or night. In a cold form, it preserves the form better and it is easier to cut it.

Cut potatoes in half (horizontally) a sharp thin knife. Cut half into pieces of 1 cm width. Turn the pieces of the side track and cut them on slices 1 cm wide. If the knife begins to break pieces, clean the blade with a paper towel and continue. Remember that from the thickness of slices will directly depend on how much fry potatoes.

For frying, heat 5 cm oil in a deep pan on medium or high heat until it starts to boil. Depending on your stove, it may take a few minutes.

Check the temperature, breaking the slice of potatoes and throwing it into the oil. If it immediately pops up, then the oil is ready for frying. If not, continue to warm it further, because the rule how much to fry the potatoes depends on the right oil temperature.

Lower potato slices into the oil and gently interfere with metal tongs.

Do not overflow the frying pan and do not reduce the fire. If it seems to you that the oil is bottled, then you use the insufficiently deep frying pan. Just carefully remove it from the stove for a while so that the boiling is slightly decreased, and everything will be fine.

Speaking about how much taught the thickness of your slices. If you precisely follow this recipe, two minutes are enough. Continue to stir smoothly until the appearance of the dish will arrange you.

Remove potatoes and decompose on paper towels. Immediately salute and start frying the second portion. Enjoy!