Good day!
Today I decided to give you my most valuable culinary recipe on how to fry the most delicious potatoes :) I have been carrying this recipe under my heart for a long time since childhood, living in the village, eating, like many, often one potato for a hurray!
The step-by-step recipe, photos and videos to it, of course, reveal all the secrets of my cooking fried potatoes with a crust! Naturally golden :) With onions, garlic and dill.
I will tell and show all the intricacies of choosing the right frying pan, the potatoes themselves and the principles of proper frying, otherwise many beginners cannot avoid an incomprehensible "cooking" in a frying pan. But you still want to eat deliciously :) And not about just chopping up what happened ...
I advise you to watch the video to the end, it is not big and contains a lot of my personal life hacks! Visibility, always good + in the video you catch your appetite :)
You will have to master the recipe right away, especially since it is simple and described step by step in the article, fry your delicious potatoes and you will definitely succeed with a golden crust today!
But now, before the recipe, which I have calculated to feed 4 foreheads, I would like to tell you a little about the most amazing facts about potatoes that I learned from secret sources :) for my 46 years.
How many-sided and amazing the world we live in after all! Each facet plays with its own colors, shades, facts. The world of cuisine, the world of culinary specialists is just one of hundreds of thousands of faces.
Each dish, in turn, has its own history and flavor. Each seemingly well-known ingredient and product for a long time - also with its own history. And it happens that it would seem - well, what could be interesting or fascinating here? But no!
Take potatoes: it seems to us that from time immemorial we have included them in many dishes. And pundits say that from time immemorial it was only on the territory of modern South America, 7-9 thousand years ago, where modern Bolivia is located, they used wild potatoes for food.
He was even worshiped then as an animate being. They also said that in the Inca calendar there was such a unit for determining the time as the time for cooking a potato dish - about one hour))
On our continent, at first, potatoes took root a little, there were potato riots and clashes. They called her darling both the devil and the damn apple, but that the potato helped to defeat hunger at some period of time is a fact!
There is such a historical fact: there were times when the peasants in Russia did not want to plant potatoes in any place. And then such a cunning move was invented: they planted a field with potatoes and put them to guard the soldiers, they say, a considerable value on the field is growing!
Well, our man is our man - they began to steal potatoes little by little and plant them in their gardens). So, by hook or by crook, the potato received universal distribution and deserved recognition. And now they call her nothing but the second bread, and this is the honest truth)).
I remembered here the story of one of my acquaintances, how he traveled on a voucher to hot overseas countries. Nothing at first - exotic. Bananas are almost lying underfoot, wonderful binturongs lazily climb the trees, and then he says that he almost howled like a wolf: he just wanted fried potatoes with onions and dill!
You can understand a person, I myself can hardly last long without potatoes. Without bananas - as much as you like, but without potatoes - thank you, I refuse)).
And the first thing my friend, returning from a trip, asked his wife to cook fried potatoes. Of course she cooked it, but it turned out not quite right)
My friend dreamed of getting tasty, crispy, fried slices, neatly cut into strips, but it turned out either mashed potatoes with fried, or stewed potatoes, half fried ...
Of course, he didn’t make any claims, his wife is golden, but you must admit, friends, there is such a thing - not everyone and not always succeed in exactly the "classic of the genre", namely fried potatoes with a crispy crust!
Although many people think: “Ugh! Making potatoes is easier than steaming turnips. " But no, my dear ones, there are also here its own characteristics, tricks and tricks, its own rules of preparation, and if you do not know and do not follow them, it will turn out not quite that or not at all).
These rules are quite simple, they do not require specialized education, and they mainly relate to the two most important points: it is to choose the dishes suitable for such a case and the right choice-buy the right potatoes for frying. Yes, and third: the process itself, the technique of execution).
“Well! Surprised! " - the impatient reader will think. They say, everyone knows that potatoes are fried in a pan, not in a jar). This is so, but the pan must be correct.
I myself somehow "burst", I bought a very beautiful frying pan and very useless, because the sides and bottom of that frying pan were thin, and no matter how hard I tried, no matter how I selected the heating of the stove, nothing good came out: it burned from below , the top remained moist.
Therefore, here is the first rule for you: you need to fry potatoes in a thick-walled pan with a thick bottom. Only in this case, it warms up evenly throughout the entire volume, and it is fried potatoes that are obtained, and not a burnt, unevenly cooked mass.
Personally, I prefer the usual massive cast-iron frying pan, which our mothers and grandmothers used to cook with. The result is excellent!
The next moment is to choose the right potato. You've probably noticed that when cooking, one potato cooks faster, while the other, for some reason, has to be cooked longer. One quickly falls apart, and the other does not.
The thing is that there are a great many varieties of potatoes, agronomists-breeders have worked wonderfully well, and it turned out that there are differences between potatoes and potatoes.
There are more starchy varieties, and there are less starchy ones. For frying, we are interested in potatoes with a lower starch content, this one falls apart less, and it is from this that appetizing crispy slices are obtained.
And choosing, calculating just such a potato in the market or in a store is not difficult at all: you need to look, focus on the color of the peel.
Potatoes with red and dark red, brown tubers contain less starch, this is what we need, we buy this for frying.
Tubers are light yellow, yellow - more starchy, quickly boil down, when frying, the slices quickly fall apart, lose their shape, so it is better to buy such potatoes for making mashed potatoes.
Tubers should be even, without large ugly "eyes" and irregularities. The tubers should be free of damage and even a hint of a rotten side or cut.
It's an everyday matter, and to be honest - many, having come home and found a spoiled tuber, which "quite by accident" put a smiling saleswoman in your bag in the market, think about the following: “Yes, I'll cut it off quite a bit here, and it will go. Do not throw such a potato into the trash bin! "
And this is a mistake. You can not use spoiled, even slightly rotten tubers for food. The fact is that any sore: rot, mold, which touches the potato, spreads throughout the tuber. It's like a splinter in your finger - it is there, and the inflammatory process has accordingly affected the whole body!
Therefore, do not risk your health, it is not worth it. Also, in no case should you use tubers that have turned green on one side. The green peel, even from one side, suggests that such a potato contains corned beef - a poison that can cause severe poisoning, so the formula: “I will cut it a little and it will go”, you know, will not lead to anything good.
Don't risk it, don't be worth it! It is forbidden to give green tubers even to livestock feed, I am telling you this as a person who passed the test for fodder production at one time).
In general, we figured out the choice of dishes and how to choose the right potatoes, now we can proceed to the process of preparing delicious, crispy, fried potatoes.
It is not superfluous, I think, will know that from 1 kilogram of raw unpeeled potatoes, about 800 grams of ready-made fried will turn out. In terms of calorie content, this is approximately 1500 kcal, 25 grams of protein, 180 grams of carbohydrates.
Estimated cost at the time of this writing:
Potatoes - 17 rubles per kg
Sunflower oil - 82 rubles per liter
Salt - 12 rubles per 1 kg
Onions - 15 rubles kg
Dill greens (bunch) - 20 rubles
Garlic (head) - 10 rubles
As you can see, the set of products for the price is very democratic, available to any person - both a student and an academic. The cost of a dish for 4 men according to the recipe described below will be 173 rubles + an almost full bottle of oil, a pack of salt and almost a kilo of onions will remain for further use!
Cooking time is no more than 30 minutes, and this is in a measured, unhurried mode!
You will need:
Potatoes - 2000 gr (2 kilograms)
Sunflower oil - 80 gr (5 tablespoons)
Medium ground salt - 10 g (1 teaspoon)
Onions - 50 gr (½ medium-sized onion)
Dill greens - 3, 4 branches
Garlic - 3 cloves
In order to fry and cook potatoes deliciously and with everyone's favorite golden crust, so that everything is not only tasty, but also looks beautiful, the onion and garlic are not burnt, you need to follow my step-by-step recipe and then everything will be like fire!
And so off we go ...
We wash the potatoes under running water, on the tubers of even “fashionable” producers, whose potatoes are packaged in beautiful bags, there are still particles of earth that stick to the fingers and, accordingly, to the already peeled tubers when cleaning. Then the whole thing is badly laundered).
We washed, then we clean the potatoes from the peel, for this it is better to use a small knife that fits comfortably in the hand, and with which you can easily and conveniently remove the extra eyes at once, but they will) You can, however, use a special cleaner - a housekeeper for vegetables, which removes the skin very thinly. Here it will be more convenient for you.
We immediately put the peeled potato tubers in a saucepan or any other container of a suitable size with cold water. This is to prevent the potatoes from darkening in the air. And the second point: in this way, part of the starch we do not need will be removed from the potatoes, which prevents the formation of a golden brown crust).
After having prepared in this way, cut our potatoes, it must be rinsed under cold running water in a colander under the tap. Thus, we again remove excess starch, so the pieces will not stick together and will fried better.
Washed - spread on a paper towel with a thin layer, blot to remove excess moisture.
Otherwise, oil heated in a frying pan may start "shooting" in different directions, staining your kitchen and getting on your skin and clothes.
While a paper (you can use a clean cloth) towel absorbs moisture, put a frying pan on a high heat and pour in sunflower oil, heat it well for 3 minutes.
Gently put the prepared potatoes in the pan so as not to burn themselves. There should be 2-3 layers of potatoes in the pan. If you make a frying pan full of potatoes, then fried, crispy crust will not work!
It is better to cook as described in two passes or cook simultaneously in two pans.
Pour the potatoes into the pan "from ourselves"! Not on, but from yourself. Do not cover with a lid, reduce the heat to medium. If you want delicious, crispy fries, never roast them under the lid. For many, this will be something new, unexpected, but this is so - do not cover it!)
So we fry the potatoes for 5-7 minutes, without interfering, do not endlessly butter with a spatula, turn it over, as they say - do not interfere with the process. During these 5-7 minutes, the potatoes will brown from below until golden brown. Now you can turn it over).
You need to turn it over in three or four movements, trying to turn the whole layer, all this fried, golden bottom "pie".
For convenience, you can and should use two shovels or a spatula and a spoon, for example.
Everyone has different stoves, pans too, so adjust the degree of roasting and time yourself, based on your taste. Someone likes only lightly browned slices, someone fries quite a bit.
Turned over, fry for another 5-7 minutes over medium or slightly lower than medium heat. Peel and finely chop the onion and a couple of garlic cloves on a cutting board.
After turning the potatoes over the second time and fried them for 5-7 minutes, add salt and add chopped onion and garlic on top. That is, you need to salt and add onion-garlic at the final stage of cooking!
If this is done at the very beginning or in the middle of cooking, then the potato that is called "will give juice", moisture will be released and golden brown crust may not work.
Separately about onions and garlic. Someone hates onions or garlic, so it's up to you to decide whether to add, what, and how much. I like it more like this, with garlic and onions).
Dill greens, washed well under running water and finely chopped, add at the very end of frying, or already in a plate of potatoes, just before use.
I think the dish is not completely complete without dill, but this is my subjective opinion, here again, rely more on your taste.
Such potatoes with milk are especially good, this, I will report to you, is just a song without an accordion!). In general, try it, I'm sure you will like it.
And perhaps the last recommendation: never try to cook something worthwhile if you are in a bad mood. I am far from mysticism, esotericism and other fancy and secret "teachings", but the fact is obvious: I am cooking something in a bad mood, that's it! Carcasses light - such a gruel turns out, it is already a shame to do it).
Therefore, cook with a light heart, bright thoughts and everything will work out. I hope my article will help you with this, but if something is not entirely clear - watch the step-by-step video filmed specifically for this article, ask questions in the comments.
Perhaps you will be interested in the description of the process of preparing a particular dish), so I will gladly perform! All the best to you! Your Petrovich.
Now I have heard that scientists said that potatoes are very useful for the body. Perhaps this is so, but you definitely should not overuse fried!
Fried potatoes belong to everyday dishes, but experienced housewives serve them to the festive table. This is not surprising, because the crisp crust and piquant taste of spices will impress even the most sophisticated gourmet. Many novice cooks have difficulty cooking potatoes in large portions in one go. The slices stick together, break up and do not cook well. You can correct the situation if you observe certain nuances. Let's consider them in order.
Prepare your traditional fries. Consider technologies with the addition of meat, ground crumbs, mushrooms, nutmeg. People who want to eat crispy potatoes should put the slices in hot oil and fry them over high heat. After the appearance of a blush, the power of the stove is reduced by the middle mark.
Despite the simplicity of the products used for frying, different dishes can be prepared each time. How to fry potatoes so that everyone likes them? To do this, you need to take into account several recommendations. And various auxiliary products will give an additional taste to the potatoes.
How to fry potatoes correctly? What do you need to know to achieve exactly the effect you intend? Let's start from the very beginning. It is better to choose older potatoes for frying. Young can also be cooked deliciously, but the taste of the usual will be richer. Peel the tubers, cut into strips, plates or wedges.
To get a fried crust, you need to put the dry product in a glued pan with butter. You do not need to cover with a lid. If you want softer potatoes, cover it without fail, but not immediately.
The best spices are salt, pepper, bay leaves. You can add herbs, oregano, suneli hops, ginger and nutmeg.
Used as additives:
How long does it take to fry potatoes in a pan? It all depends on the temperature, portion size, and the readiness of other foods. It is best to keep it for 25-30 minutes, and then check how soft it is with a match.
How to fry potatoes in a pan? We heat butter, you can ghee, or lard. Fry the onions, add the potatoes and stir. Periodically turns the lower lobules upward.
How to fry delicious potatoes in a slow cooker? To do this, just pour in the oil, put the peeled and cut potatoes in the bowl, add the onion, mix and put in the frying mode for 30 minutes.
There are many ways to prepare such a simple dish. Here is some of them.
You can make such a dish with young potatoes. Select the smallest tubers, the smaller the better. It is desirable that they do not need to be cut. Scrape off the rough skin. Boil in lightly salted water until half cooked.
Crush the breadcrumbs in a bowl. Dip the potatoes in them. Pour oil over a frying pan or cauldron and heat well. Add potatoes there. 10 minutes - and the dish is ready! Add butter.
You can make another tasty dish from young tubers. The potatoes are fried right with the skin. All you need is to cut it into slices. Melt the butter in a skillet. Cut lard or bacon into thin strips. Fry until transparent. Add the potatoes and leave to fry, uncovered, for about 25 minutes.
Turn over periodically. During this time, cut the greens: dill, parsley, onion. Combine with salt, pepper and press-crushed garlic (to taste). Turn off the heat under the skillet and add the prepared mixture there.
Cut the potatoes into strips. It is convenient to take large oblong yellow tubers. Heat the oil in a cauldron. You need to pour so much so that the depth is about 5 centimeters at least. When the oil boils, you can get down to business.
How much to fry depends on how hot the oil is and how much ruddy you want to achieve. Salt and pepper at the end. It is better to spread it on a napkin to get rid of fat.
The frying pan is greased with ghee. The potatoes are cut into thick strips and poured onto a heated surface. When the entire portion is filled, pour vegetable oil on top. Fry the slices for 10 minutes and turn them over with a spatula. Cover with a lid and simmer over medium heat.
The bottom layer will be baked into crispy pieces. When the dish is almost ready, salt and pepper. Break 2-3 eggs upstairs, cover the grated cheese with a thick layer, cover and leave on low heat for 7 minutes. Turn off the stove and leave for another 5-10 minutes.
A very tasty combination - potatoes and chanterelles, as well as porcini and honey agarics. You can use regular mushrooms and oyster mushrooms, but the aroma will be slightly different. To get rid of excess fluid and possible toxins, it is better to boil the mushrooms in advance. How to fry forest chanterelles with potatoes?
Fry the onions in oil, toss in the sliced \u200b\u200bpotatoes. After 10 minutes, add the mushrooms. To get a fragrant soup, pour in a couple of tablespoons of water. Spices are added after the liquid has boiled. Since you need to fry the boiled mushrooms with potatoes a little less, you can throw them in 10 minutes before the dish is ready.
If you cook such a dish with meat, you get a full-fledged hearty lunch. Additionally, you can add some grated carrots and nuts.
This recipe is similar to the previous one. But here it all starts with the fact that you need to cut meat into pieces, for example, pork. Fry it in oil for a few minutes. When the soup flows, add the onions and carrots. After 10 minutes, add the chopped potatoes. Fry everything together.
When the dish is almost ready, add vegetables: peas, corn, zucchini, beans, broccoli, etc. Salt and pepper. Cover with a lid for 5 minutes. The vegetables should remain slightly crispy. Turn off the heat and leave to infuse.
This recipe is great for multicooker cooking. Fry the onions. Put the chopped potatoes in a bowl, mix everything. Add salt, pepper, suneli hops and some Italian herbs.
We close the multicooker and set to fry for 20-30 minutes. The aroma is simply amazing! You can also add pork or chicken thighs. Then first we lay the meat, and then everything else.
Fried potatoes are a great option for a hearty meal. Such a dish will not leave anyone indifferent. Therefore, sometimes you can afford to relax a little and eat something delicious.
What can we say, but fried potatoes are a traditional dish among many peoples of the world. This dish is especially famous in Russia, Belarus and Ukraine, because it is here that they know how, observing their traditions, to properly fry in a pan and present a potato, making it with a ruddy, crispy, golden crust.
It seems that it is difficult here, put the potatoes in oil, fried and ready, but no. Here you are seriously mistaken, fried potatoes can only become tasty, beautiful, appetizing when the cook follows the important rules for choosing ingredients for cooking, slicing and the cooking process itself.
Here, as in any business, it is important to approach the process creatively, with a soul. By the way, you can make such a wonderful one from potatoes. I highly recommend cooking.
Strange as it may sound, the experts in frying potatoes have special secrets on how to make the dish the most delicious and attractive in appearance. Consider what rules it is important to follow so that these fried tubers turn out to be golden brown?
1. After the tubers are cut, it is important to soak them in ice water for a few minutes (20-40). This will allow the starch to be drawn out, which means that when frying it will be fried, not stewed. It is the starch, as professional chefs point out, that prevents the potatoes from browning to a golden crust.
2. After the cut potatoes have been in the water, it is important to dry them before frying. You can use regular paper towels, on which you need to place the slices for about five minutes. Remember, excess moisture, like starch, interferes with the formation of a beautiful crust during frying.
3. Before sending the crushed product to the pan, you need to heat the oil to a boil, while you do not need to regret the fatty product. The more hot oil in the pan, the more ruddy the crust, and it is possible to remove excess fat during cooking or after the potatoes are fried, laying them on paper towels and only then on a serving dish.
4. Do not cover the pan with a lid during frying, moisture accumulates under the lid and the product turns out to be stewed, not fried.
5. Fry potatoes in small portions, so they can quickly fry and do not break during cooking.
For lovers of delicious ruddy potatoes, I have selected several simple and very tasty recipes for frying this vegetable in a pan.
I want to note right away that no crispy crust will work in a frying pan with a thin bottom. To achieve the desired result, use a deep pan with a wide and thick bottom, and preferably with a non-stick coating.
Peel potato tubers, rinse with water, cut into beautiful cubes or slices.
Pour cold, almost ice-cold water into a deep bowl and place the chopped vegetables there for half an hour.
Drain off after 30 or 40 minutes, place potato wedges on a plate or paper towels, and let dry completely.
While the vegetables are drying, bring the oil to a boil in a pan, it should crackle straight.
To dry the tubers quickly, do not load with a slide, spread the pieces on towels in an even layer.
Reduce the heat by half and add a serving of potatoes so that they lie in the pan, spread out along the bottom, and not in a heap. Do not use a lid.
Stir the food periodically for the first few minutes until a small crust sets.
Squeeze the garlic with a garlic or finely chop.
When you see that the potatoes are brown enough and remain until the end of cooking for a few minutes, add spices, salt and garlic to the pan, stir the food and fry them until a beautiful golden color.
Helpful advice! Garlic in this recipe can be replaced with green or onions. When serving, fried potatoes are garnished with chopped herbs.
This dish is an ideal solution for lunch and dinner. A hearty, incredibly tasty and very aromatic dish that, on top of that, can be prepared quickly and easily.
1. Cut the bacon into thin long pieces, about four centimeters in length.
2. Cut the bacon into arbitrary pieces, as you like.
3. Peel the potatoes, cut into strips or slices, but not too thin, do not forget, you are frying the tubers, not making chips.
4. Place the potatoes in water, at this time put salted lard in a greased frying pan and fry until it releases the fat. It is on this fat that we will make awesome potatoes.
5. As soon as the lard started to let the fat go, send bacon to it, and get the potatoes out of the water, put them on a towel to dry.
6. For meat delicacies, when the fat and butter in the pan is already boiling, we send the potatoes.
7. Cook until a beautiful golden brown crust appears, constantly about every two minutes of frying, turning the food from one side to the other.
Attention! Do not cover with a lid, salt it hot, but only as it is ready. Do not forget that salted lard is taken for the recipe, and therefore, perhaps salt in the dish is not needed at all. Optionally add onions or garnish with fresh green onions when serving.
For lovers of fast food, great news, now they can make their favorite fries at home, spending only 10-15 minutes of cooking time.
Cut the potato tubers into the same beautiful long cubes, as the fries are cut.
We put our creation in a colander, rinse with cold water, stirring the product with our hands, until the water becomes clear.
Pour oil into a saucepan or deep frying pan and bring to a boil.
The oil for making fries should just boil. Handle it carefully, there is a risk of serious burns.
Place the first portion gently in about a handful of butter and fry, stirring occasionally. The potatoes should be completely covered with oil, they should boil directly in it, frying. For the dish to be fully prepared, it is enough to soak it in oil for seven, maximum ten, minutes.
From the boiling oil, first take out the fries on a paper towel so that all the fat can drain, and then lay out beautifully on lettuce leaves or just on a portioned dish.
On top of the still hot potatoes, you can sprinkle with salt or some favorite spices. Serve hot potatoes with mayonnaise, cheese, garlic, tomato or some other sauce.
An incredibly aromatic and appetizing dish, fried potatoes, which can be cooked with the addition of fresh bell pepper, or with a frozen product, which, of course, must be defrosted beforehand.
When all the ingredients are cleaned and washed, lie in front of you, we begin the cooking process.
Cut the potatoes randomly, in circles, if the vegetables are small, or in half circles, if the tubers are large.
We heat butter and vegetable oil in a frying pan, it should boil, put the chopped product there, fry on all sides for 10 minutes.
Thinly cut the onion into rings and chop the pepper into strips. I take the green one, which was frozen for storage for the winter (I defrosted it at room temperature and drained off the excess liquid), but it is better to take fresh and red, it tastes better with it.
We send the onion to the potatoes and fry the products together, stirring after about a minute. Cooking without a lid.
Following the onions, bell peppers and chopped garlic are sent to the pan.
When the products in the pan are slightly fried, add peeled tomatoes or a spoonful of tomato paste, salt, pepper to them.
On a note! Tomato paste can be replaced with adjika, who likes it sharper.
We bring the treat to readiness, as soon as the potatoes are browned and begin to emit an incredibly tasty aroma, serve to the table, sprinkled with green onions and dill.
In 100 grams of fried potatoes in oil, depending on the method of frying and cooking, about 280-320 kcal. It is worth noting that this is not too much, and in order to harm your health with this dish and get fat, you need to eat such a dish in a frying pan every day.
Now for the harm and benefit.
Of course, fried potatoes, due to frying the product, contain a lot of cholesterol and carcinogens that are not useful to our body, but this dish has undoubted benefits. After undergoing heat treatment, potatoes, although they lose most of the useful elements and trace elements in it, still retain some, in particular, phosphorus, folic acid, potassium, vitamins PP, B, E and K.
As always, I picked up an interesting vidos on this topic.
By the way, New Year is coming soon and I decided to cook one of the festive dishes according to this recipe. I think I will surprise and delight the guests.
I hope that all the recipes presented will make you want to fulfill them and enjoy the taste of an already independently prepared dish - fried potatoes with a golden crust.
Good luck and all the best!
Both children and adults love fried potatoes alike, thanks to the delicate and juicy taste, as well as the crispy crust, which is necessarily obtained when potatoes are properly cooked in a pan.How to deliciously fry potatoes in a frying pan with a crust - we will reveal all the secrets of the cooking process.
Sometimes even a hostess with great culinary experience is not capable of deliciously frying potatoes in a frying pan with a crust - potatoes turn into unappetizing mashed potatoes when frying.
How do you fry potatoes in a pan so that they always come out with a crust?
With an abundance of moisture, it will not work out deliciously to fry potatoes in a pan with a crust.
If you stir the potatoes every five minutes, they will quickly soften and turn into a puree.
Fried potatoes are served hot, served with fresh vegetables and herbs.