Remember how, as a child, your mother would cook in the kitchen and the smell of fried potatoes would emanate throughout the house! But you can't fry it? Our tips will help you prepare crispy fried potatoes with an appetizing crust.

To make a delicious frying dish, consider the following tips:

• Take fresh pink and yellow tubers with thick skins for frying. Green peel indicates a high content of solanine in the vegetable, which can cause poisoning;
• Before cooking, soak the peeled potatoes in water for 30-50 minutes. You will get rid of excess starch, and the fried potatoes will not stick together and will come out crispy. If you don’t have time, rinse the peeled tubers well under water;
• For frying, use refined sunflower oil. Unrefined oil will foam in the pan and ruin the taste of the finished dish. You can also fry the potatoes in butter. But don't miss the moment, otherwise the potatoes will stick to the bottom of the pan. It is better to add a little butter to the vegetable oil for frying;
• choose the right frying pan. An aluminum frying pan with a thin bottom is not suitable. An excellent option is a wide cast iron vessel. As a last resort, use aluminum, but with a thick bottom;
• Before frying, cut the potatoes into strips 5 to 7 mm thick. You will save time if you use a vegetable cutter. You can cut into slices or whatever you like, but make all the pieces the same for even frying;
• Do not fry wet potatoes. Dry with a paper towel.

Frying potatoes deliciously - the traditional way

This frying method will allow you to get delicious potatoes with a crispy crust. Cooking process:

• cut off the skins of five medium-sized tubers and cut them into cubes or slices;
• Set the frying pan over medium heat. Pour 4 tbsp into a bowl. spoons of vegetable oil;
• wash and dry the cut potatoes while the frying pan heats up;
• Place the slices in boiling oil and fry for 5 minutes over medium heat. A crispy crust will begin to appear on the bottom of the potatoes;
• cut the onion into small pieces or half rings;
• Turn down the heat on the stove and use a spatula to carefully turn the potatoes over in the frying pan. Place the bow on it;
• fry the dish for 3-4 minutes and stir again.

The process of frying potatoes takes an average of 20 minutes. Try a couple of slices and if they are raw, continue frying. Do not cover the pan with a lid, otherwise you will end up with a stew. Stir the potatoes two more times every 5 minutes. Salt it before the end of frying, stir and in two minutes the delicious dish is ready.

Delicious fried potatoes with mushrooms

Prepare:

• 500 g potatoes;
• 300 g of fresh mushrooms of any kind;
• 4 cloves of garlic;
• 1 onion;
• pepper, salt and herbs to taste.

Prepare the potatoes as indicated in the first step. Finely chop the onion, garlic and herbs. Fry the onion and garlic separately with oil. Also fry the sliced ​​mushrooms separately. Wash the frying pan, put it on the fire and pour in sunflower oil. Place the potatoes on a heated frying pan and fry in the traditional way, as described above. When it is almost ready, add mushrooms, garlic and onions and herbs to the pan. Add salt, pepper, stir and after a couple of minutes remove from the stove. Serve with sour cream or vegetable salad.

Fry delicious potatoes in a slow cooker

Potatoes fried in a slow cooker will cook evenly and taste no different from a dish from a frying pan. Prepare:

• 40 g sunflower oil;
• 800 g potatoes;
• salt and spices to taste.

Pour oil into the bowl of the device. Add washed and dried potato slices, spices and lightly salt. Set the “Baking” mode for forty minutes. After 30 minutes, open the lid of the device and stir its contents. Add a little more salt and wait for the process to complete. At the end, add pepper and the delicious dish is ready.

Fried potatoes are suitable as a hearty breakfast or a second course for lunch. You can fry it with lard, meat, mushrooms, sausage, or just like that. Experiment and you will succeed!

It is difficult to count how many recipes for dishes made from this root vegetable exist in the world, but fried potatoes have been and remain close to our hearts. Let's find out all the details, how to quickly and tasty, and most importantly, how to properly fry potatoes in a frying pan so that they turn out tender and with an appetizing golden brown crust.

Surprisingly, there are also many options for preparing aromatic tubers on a cast iron stove, but we tried to collect the most interesting and original recipes for you.

How to fry potatoes in a frying pan

The rules for frying potatoes are the same for any type of cutting: strips, slices, cubes, slices, and even fried whole new potatoes - they are prepared using the same technology. We offer a step-by-step look at each nuance of “potato cooking.”

How long to fry potatoes in a frying pan

The only difference can be time, because the smaller the pieces, the faster the dish will be ready. For example, it takes no more than 5 minutes to fry potato circles, 10-15 minutes to fry straws, and 20 minutes to whole small tubers of a young harvest under a closed lid.

At what heat to fry potatoes in a frying pan?

To obtain crispy crusts, it is best to place finely chopped and boiled potatoes in well-heated oil and fry the potatoes in it over high heat. This way the potatoes won’t have time to become saturated with fat and we’ll get beautiful golden brown crusts.

As for large cuts or cooking whole raw tubers, the temperature regime will change.

First, fry the potatoes over high heat for literally 5 minutes, then, under the lid, simmer the potatoes a little over medium heat, stirring them occasionally. When the tubers are almost ready, add heat to the stove and cook the “koloboks” until crunchy.

It is worth remembering that potatoes can be salted only after they are cooked, otherwise the vegetable will give off juice, and as a result we will get not a fried dish, but a stew.

Which pan is best to fry potatoes in?

No matter how far modern technology goes, no Teflon or ceramic frying pans will ever be able to give us the result of frying potatoes like cast iron.

In a cast-iron frying pan, heat is distributed evenly, which allows you to cook potatoes quickly and with those desirable crunches.

New potatoes in a frying pan: recipe with garlic

Ingredients

• - 1 kg + -
• — ½ -1/3 cup + -
• - 2-3 cloves + -
• - 1 bunch + -
• Seasoning “Mixed peppers”- ½ tsp. + -
• - taste + -

How to fry whole new potatoes in a frying pan

When at the end of summer we receive the first potato harvest with small tender tubers, we just want to quickly fry these tender “balls” in a frying pan.

The recipe we offer you is simply delicious. All your friends will be delighted with the cooked potatoes.

1. Young potatoes do not even need to be peeled; it will be enough to rinse them thoroughly with a soft brush. It is advisable to choose tubers of the same size, approximately the size of a quail egg.
2. Preparing the marinade for potatoes. Grind the garlic into a paste and mix with finely chopped dill, pepper, salt and vegetable oil.
3. Rub the resulting mixture onto the potatoes and leave for 15 minutes. During this time, the contents of the saucepan should be stirred a couple of times.
4. After a quarter of an hour, set the cast-iron frying pan to heat up, then unload the entire contents of the container onto it - potatoes with oil and spices.
5. Fry the buns over high heat, stirring them occasionally, until crispy.
6. Use a skewer or toothpick to check if the potatoes are ready. As soon as the potatoes become soft inside, the dish can be considered ready.

Fried potato slices

This very simple, but not particularly fast option for frying raw potatoes in slices in a frying pan will come in handy on the holiday table and will deservedly join the list of the most delicious original snacks.

Ingredients

• Potatoes (large) – 4 pcs.;
• Sunflower oil – 80-100 ml;
• Garlic salt - to taste;
• Black pepper powder - to taste.

How to fry potatoes in circles in a frying pan

• Dry the peeled tubers on a kitchen towel, then chop them into even circles, which should also be dried from the released juice using paper napkins.

To make slicing round, smooth potatoes faster, you can use a grater/shredder.

• Place a wide, voluminous frying pan over high heat, pour oil into it and wait until it gets hot.
• Place potato slices in hot oil in one layer and fry them on both sides until crispy red. Literally 2 minutes on each side.
• Place the finished chips on a paper towel, and only when the excess fat is absorbed into the paper, sprinkle the potatoes with garlic salt and pepper.

The potatoes stated in the recipe are enough for 4 full servings, so the whole family will have enough tasty treats for the evening.

Boiled fried potatoes are perhaps the best and simplest side dish for a holiday table, which can be served with absolutely any meat, fish or vegetable main course.

Ingredients

• Medium size potatoes - 10 tubers;
• Unrefined sunflower oil – 100 ml;
• Extra salt - to taste;
• Parsley – 1 bunch;
• Dill greens – 1 bunch;
• Onions – ½ pcs.;
• Garlic – 3 cloves.

How to fry boiled potatoes in a frying pan

Preparing potatoes for cooking

• We peel the potato tubers and boil them whole in salted water until tender, then put them on a board and leave to cool.
• After the potatoes have cooled, each tuber should be cut in half lengthwise.

Fry potatoes in a frying pan

• Place the frying pan on a high flame and pour oil into it.
• As soon as the oil is hot, place all the potato halves in it with the flat side and fry them until they are thick and red-brown, and then turn them over and fry on the other side.
• Place the finished potatoes on paper napkins to remove excess fat.

Making a dressing for potato snacks

• Chop all the greens very finely and mix with a pinch of salt and garlic passed through a press.
• Chop the onion into thin rings.
• Sprinkle all the potatoes with a dressing of herbs and garlic and place the finished dish on a plate in a heap. Place onion rings on top.

Boiled potatoes fried in a frying pan turn out very tasty, appetizing and satisfying. This traditional Slavic treat is served with a classic sauerkraut salad or salted mushrooms.

When buying French fries, we always wonder why they are always so crispy in a cafe, but when we fry them at home in a frying pan, they are soft? Yes, all because such a treat needs to be prepared correctly, then our potatoes in oil will turn out just as good, and even better.

Making such a dish at home with your own hands is very simple; you don’t even need any photos or video recipes, because our step-by-step instructions will explain everything more than clearly.

Ingredients

• Medium potatoes – 6-8 pcs.;
• Hot red pepper – 1-2 tbsp;
• Vegetable oil (odorless) – 1-1.5 cups;
• Extra salt – 2 pinches.

How to deliciously fry French fries in a frying pan

1. Wash the potatoes, peel them and cut them into relatively thick bars, as evenly as possible.

2. Sprinkle the potato slices with pepper, mix thoroughly so that all the slices are evenly coated with the seasoning, then transfer them to a sieve.

A sieve is needed so that the juice released from the potatoes drains, because if the liquid gets into the oil, the potatoes will boil and not fry. In addition, the oil will “shoot” in different directions.

3. Now pour vegetable oil into a dry, deep, but not very wide, frying pan and bring it to a boil over high heat.

4. As soon as the oil heats up to the desired state, reduce the heat to medium and add 2 armfuls of potatoes to the oil. You shouldn’t put a lot of sticks into oil at once.

5. Fry the potatoes for just a couple of minutes until they have a firm red-brown crust and remove them with a slotted spoon onto a paper napkin.

6. After all the potatoes are fried, sprinkle them with salt and immediately begin tasting, otherwise the salt will make the potatoes soft.

What can you use to fry potatoes in a frying pan?

Properly fried potatoes are already a super-tasty dish loved by many. However, in our traditional cuisine there are thousands of different recipes for frying potatoes with different additives. What you choose for yourself is a matter of your taste.

Potatoes fried with onions

The most popular option is frying potatoes with onions. In some recipes, chopped onion into rings is added to the frying pan at the same time as the potatoes.

Other recipes still advise adding the onions in the middle of the frying cycle. But the most optimal option is to separately fry the onions in another frying pan, followed by adding sauté to the finished potatoes.

Fried potatoes with mushrooms

Potatoes with mushrooms are a true autumn treat. It should be prepared in the same way as potatoes and onions. That is, it is advisable to first fry the onions and mushrooms in oil, then remove the frying and pour the potato cubes into the vacated frying pan.

Fry the root vegetable for 15 minutes and only then mix it with mushrooms, salt and anoint with spices.

Delicious potatoes with fried cracklings

Potatoes fried with cracklings are no less popular. Small pieces of lard are placed in a hot frying pan and fried until the fat is rendered, in which the potatoes are then fried in cubes.

Hearty appetizer of fried potatoes with meat

Potatoes with meat are also very popular, especially for men. To begin with, you should fry the meat in oil until cooked, and only then add potatoes, which are fried in oil saturated with meat aroma.

Using the same system, potatoes are prepared with liver, heart and other offal.

Potatoes are the most popular type of side dish in everyday and holiday menus. And knowing how to properly and tasty fry potatoes in a frying pan, your family will always be able to enjoy their favorite fried potato dishes, prepared in the old new way.

How to fry crispy potatoes in a frying pan, video from the chef

Our chef will show you how to properly fry potatoes in a frying pan: tasty, crusty, crispy, just like French fries.

If you know how to properly fry potatoes with a golden brown crust, you can enjoy this dish every day. It is worth considering that these 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 aromas, and even different appearances.

The queen of our table today is potatoes, so we will talk about them. How to choose it so as not to make a mistake with the variety?

When choosing potatoes, our goal will always be medium-sized tubers. Small potatoes have too few useful elements, large ones no longer have them, but medium potatoes have just the right amount.

Choose potatoes that have thin skins to avoid cutting half the fruit into the trash. Thick root vegetables are suitable if you plan to purchase the product for the whole winter. A thick peel will keep the inside of the potatoes fresh and prevent them from drying out. The thickness of this very peel can be checked by picking at least one fruit. You will immediately see how thick the peel is.

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

If there are small holes in the potatoes, there was a bug that simply could not pass by. Brown spots on potatoes indicate that the fruit is suffering from a fungal disease. Deep holes may mean that there were cockchafer larvae in the potatoes.

Try “cutting” the potato 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 potato is hard and cannot be damaged, it is likely that it was grown naturally and in the right conditions.

Potatoes with red and pink skins are best suited for boiling; it is better not to use them for frying. White potatoes are suitable for mashed potatoes; they boil very quickly. Oval tubers that are yellow or brown on the outside and yellow on the inside are suitable for frying. These varieties retain their shape well and therefore, when fried, they will not turn into porridge.

Knowing the basic rules 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 frying pan with onions

Cooking time

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 aftertaste. Much more interesting than regular fried potatoes, but the ingredients are simple!

How long: 40 minutes.

What is the calorie content: 152.

How to cook:

1. Wash the potatoes thoroughly under running water, peel off the skins;
2. The tubers need to be cut into fairly large pieces, and then they should be immersed in cold water for a couple of minutes so that they release their starch;
3. Remove the potato pieces from the water and place 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, stirring frequently;
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 sablé with fresh salad.

Tip: the butter should be quite fat, ideally if it has 72% fat content. And definitely natural!

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

How long: 35 minutes.

What is the calorie content: 118.

How to cook:

1. Peel the potatoes, wash them, keep them 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 butter and corn oil and heat them;
4. Place the potatoes in a frying pan in one layer and fry them, without disturbing, over medium heat;
5. When a slight blush appears on the bottom, close the frying pan with a lid and turn the heat to the lowest setting. Maintain this for fifteen minutes;
6. Then open the lid and, with a large spatula, remove the resulting potato cake onto an empty plate with the brown part facing up, and then quickly return the cake to the frying pan with the other side down;
7. Wait for the color to appear on this side as well, and then remove the cake to a sieve. This will help drain excess fat. Can be served with fish or vegetables.

Tip: the cake can be broken if desired. This way she will look more impressive. And pour tomato sauce on top.

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

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

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

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

How to deliciously fry potatoes and onions? Yes, it’s as simple as shelling pears, you say, all you need to do is throw chopped vegetables into hot oil and cook for 15-20 minutes. But fried potatoes succeed in different ways; they are not always appetizingly crispy, with a golden-colored crust, and sometimes the onions burn or become too crunchy. Let's take a step-by-step look at how to deliciously cook fried potatoes in a frying pan so that they are tasty, full of pleasant onion flavor, the aroma of spices and herbs.

What vegetables are suitable?

For frying, choose medium-cooking potatoes with low starch content. For example, “Nevsky” or “Sante” with a starch content of 10–14% are ideal for frying. Discard tubers that have turned green from lying in the sun for a long time or are frostbitten.

Regular onions or white onions will do. It is better to avoid purple “Crimean” onions; they change color during heat treatment. You can take leek, it will add piquancy, and green onions, added to almost ready potatoes, will give the dish a wonderful fresh aroma of spring greens.

Butter, lard, lard or other fats?

You can fry potatoes on anything. The healthiest option is vegetable oil that has been specially refined for use in the frying pan. Although many people like to cook with unrefined oil, it gives a certain bitterness, but gives the dish a bright aroma of roasted sunflowers.

Very tasty, but also higher in calories, fried potatoes in lard or lard. Pieces of lard are rendered until they become crispy cracklings, after which the potatoes are added to the frying pan. As a result, it turns out rosy and crispy, with a characteristic aroma and pleasant sweetness - for many gourmets this is the standard potato! Lard can be taken raw, salted or smoked; in the latter case, the dish will acquire a smoky aroma. It’s delicious if there is lard with a layer of meat. The skin is usually cut off, although if you have undercuts, where it is very soft, you can leave it.

If you like butter, you can fry in it. But not in its 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 should be dry. When cleaning tubers, housewives often place them in a bowl of water to prevent them from darkening. After such a “bath”, be sure to dry the potatoes, then they will fry well and be crispy.
2. It's best to cook in a large cast iron skillet. The larger the area of ​​the frying pan, the more moisture will evaporate, and cast iron distributes heat more evenly, which means 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 should ideally be no higher than 2 centimeters, then it will be fried and not stewed.
4. Place the onion 7-10 minutes before it’s ready, then it won’t 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 ground black pepper to taste
• vegetable oil 50-70 ml

How to cook fried potatoes with onions in a frying pan

1. 
   First you need to prepare the vegetables. I peeled a couple of large onions and 6-8 potato tubers and rinsed them with water. Next, I cut the onion into half rings and the potatoes into cubes. The cutting method is not important. 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. 
   I preheated a frying pan - ideally cast iron, with high walls and a thick bottom, although in the absence of such utensils, a deep non-stick pan will do. You need to pour oil into it and put it on medium heat, warm it up thoroughly. I pour the amount of oil by eye, it should fill the bottom of the pan. Once the oil is hot, you can add the potatoes into it.
3. 
   During the first 5-7 minutes, you should turn the potatoes over and generally disturb them in any way. During this time, excess moisture will leave, and the bottom layer will set as the first crust. The heat should be medium so that nothing burns. It is most convenient to turn over with a wooden spatula; it grabs the entire layer of potatoes at once without breaking them into pieces.
4. 
   After the first turning, you need to reduce the heat (you don’t need to cover with a lid if you don’t want the cubes to be soft) and cook for another 10 minutes. During frying, I stir it 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 onion.
5. 
   I fry the onions 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. You can add finely chopped dill and green onions to the finished dish if you like. Should be served hot. An excellent addition would be vegetable salad, pickles, mushrooms, sour cream, spicy tomato or garlic sauce. Bon appetit!

How to cook with lard

If you prefer fried potatoes in lard, then they are prepared as follows. Approximately 150-200 grams of lard should be cut into cubes, placed in a frying pan and simmered over low heat, stirring. It should not just fry like bacon, but melt - on average, the process will take 10-15 minutes. Then 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 crispy, then stir for the first time. Then reduce the heat to medium and continue to fry, stirring occasionally, until almost done. Add the onion, reduce the heat to low and fry until the onion is soft. Add salt at the very end. If you use salted lard and not fresh, salt it carefully. Have delicious potatoes!

Potatoes are a favorite dish for many. Some people prefer them boiled, others baked, but true connoisseurs know that fried potatoes are the most delicious. Not all housewives know how to properly fry potatoes in a frying pan with a crust. However, you just need to remember a few secrets. To cook perfect potatoes with a golden crust, you need to remember simple rules.

How to choose potatoes

Culinary experts believe that the most suitable varieties for frying are pink and yellow potatoes.

When choosing potatoes, pay attention to their tubers. They should have a thick skin and be fresh. Old tubers can negatively affect the taste of potatoes.

How to choose the oil to fry potatoes in

It is worth choosing refined sunflower oil for making fried potatoes. You shouldn’t even try to fry a vegetable using Deodorized unrefined. It will only create an unpleasant aroma, smoke and a coating on the potatoes.

You can also use lard for frying. However, it is worth considering that such an ingredient will add a significant portion of calories to your dish. Many housewives use butter; it makes the potatoes tender and soft. The disadvantage of cooking with such oil is that you will have to carefully monitor the frying pan so that the product does not burn for minutes.

To make the potatoes really tasty and have a golden crust, it is best to use a mixture of vegetable and butter.

For 1 kilogram only 125 mg is needed. vegetable oil and 2 tbsp. spoons of cream.

What kind of pan to fry potatoes in?

When you have selected all the products, you can start choosing a frying pan. You should immediately abandon aluminum options that have a thin coating. Cast iron and aluminum frying pans with a thick bottom are most suitable for cooking potatoes.

A prerequisite is a wide bottom. Since you have to constantly stir the potatoes.

Do not allow the dish to have multiple layers. In order for the potatoes to be completely fried, they must be placed directly on the hot bottom of the pan.

How to properly cut potatoes before frying

The optimal size is considered to be slices of 5-7 mm. Such pieces can be well fried both inside and outside.

A vegetable cutter will simplify the task. With its help, you can complete the task in a couple of minutes.

Recipe for fried potatoes with a golden crust

You will need:

• pink potatoes
• butter
• vegetable oil

Finally, when you have selected all the ingredients, selected the pan and cut the vegetables, you are ready to start frying.

The most important secret of delicious fried potatoes is a minimum of starch. The less it is in a vegetable, the easier it is to achieve a golden crust.

To reduce the percentage of starch in potatoes, soak them in cold water for 20 minutes. Afterwards, rinse the vegetable under running water and lay it on a towel to dry.

It is necessary to pour the potatoes into a well-heated frying pan to prevent the vegetable from sticking to the surface. Only after heating the pan, coat its bottom with a mixture of two oils and let them warm up. If you don't have one of the components, it doesn't matter. You can only use vegetable oil. To make sure your pan is hot enough, place just one slice of chopped potato on the surface.

When the oil begins to sizzle and squeak, this is a sign that the pan is ready for frying. You can pour all the chopped potatoes into it. Distribute the slices evenly over the entire surface of the pan so that they heat thoroughly. Stir the vegetable regularly to prevent the potatoes from sticking or sticking.

Pause for 3-5 minutes to let the potatoes bake. Because by stirring it, you lower the temperature of the dish. After a couple of minutes, turn all the slices over to the other side. Use a wooden spatula. The potatoes should turn over as a whole layer, and not in separate parts. This moment will let you know if you did everything right. Fry the dish on the other side for the same time. Repeat this procedure a couple more times until the potatoes are completely baked.

How long does it take to fully cook potatoes?

It will take you about 20 minutes to cook fried potatoes with a golden crust. You need to fry potatoes without a lid. If you cover the dish, you will start the stewing process. These potatoes will be loose and soft, falling apart when stirred.

You can salt and pepper the potatoes only at the end of cooking. Then the dish must be thoroughly mixed. Chefs recommend adding grated garlic when serving potatoes. If you want to reduce the calorie content of the dish, then blot all the potatoes with a paper towel. This way you will remove excess oil from the slices and reduce the fat percentage.

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