Not every even an experienced housewife knows how to fry potatoes correctly and tasty. After all, the ideal dish should have an appetizing golden crust and a soft tender center. The following are the most successful recipes for fried potatoes.

The easiest way to fry potatoes

Ingredients: 5-6 potatoes, onion, fresh garlic to taste, a pinch of pepper, vegetable oil, salt.

1. The potatoes are peeled, washed, wiped dry and cut into large strips.
2. Pieces of vegetable are laid out in hot oil. Do not salt them and cover the container with a lid.
3. Products are fried for 12-14 minutes with occasional stirring.
4. Then chopped onion and garlic are poured into the pan.
5. The ingredients are cooked for another 6-7 minutes.
6. The dish is salted and peppery.

It remains to bring it to full readiness. This will take another 3-4 minutes.

With onions in a pan

Ingredients: a pound of potatoes, 2 white onions, seasonings, salt, oil.

1. It is very important to dry the peeled potatoes well after water procedures. Only in this case will it be possible to cook it rosy and crispy.
2. Potatoes are cut into long pieces, onions are cut in half rings. You can grind these products in any convenient way.
3. Ideally, a cast iron skillet with high sides is used for frying. The oil is thoroughly heated in it.
4. Next, potato sticks are sent to the pan. The first 8-9 minutes they do not need to be disturbed or disturbed in any way.
5. Then the whole layer of potatoes is turned over and cooked for another 10 minutes.
6. After adding the onions, the dish remains on the fire for 10-12 minutes.

Salt and seasonings are sent to the dish a couple of minutes before it is fully cooked.

In a multicooker

Ingredients: a kilo of potatoes, a full glass of refined butter and 60 g of butter, 2 onions, rock salt, aromatic herbs. How to fry potatoes in a slow cooker is described in detail below.

1. The potatoes are peeled and cut into thick pieces.
2. They are immediately laid out in the bowl of the "smart pan" and poured over with filtered oil. At this stage, the products are salted, sprinkled with any aromatic herbs to taste.
3. To prepare the discussed dish, several modes of the device are suitable at once. These are "Vegetables", "Baking" or "Frying". In any case, the timer is set for 20-25 minutes.
4. When the program ends and the corresponding signal sounds, you need to mix the potato pieces, add half-rings of onion to them and set the timer again for the same time.

Young potatoes with fresh dill and young garlic are a real delight. It is not for nothing that we have been waiting for the summer season for almost a whole year, when you can taste this wonderful, albeit simple dish. But the best part is that early potatoes are not only tasty, but also extremely healthy.

Like many fresh vegetables, it contains a record number of essential elements and vitamins for health. Moreover, young potatoes are considered a low-calorie vegetable. In a boiled form, this figure barely exceeds 60 units.

Eating a variety of dishes prepared on the basis of young potatoes helps to strengthen blood vessels, prolong the youth of cells and the whole body. The components that make up the potatoes help to normalize metabolic processes, remove excess fluid and harmful toxins.

You can eat young potatoes directly with the skin, this will only add usefulness to the dish. It is believed that it is in the upper part of the root crop that the largest amount of useful elements is contained. In addition, the skin of a young potato is so thin that it can be easily removed with the slightest effort. You can peel the tubers not only with a knife, but also with a hard sponge, metal mesh or even salt.

In the latter case, it is recommended to put the roots in a saucepan or a strong plastic bag, add a large handful of coarse salt there and shake vigorously for several minutes. But the easiest way is to pour water over the tubers and let them stand for 5-10 minutes, then wash them thoroughly, applying some effort. If the potatoes are fresh, only recently dug out of the ground, then the peel itself will move away from the root crops.

When peeling potatoes, it is important to remember that the starch released during this process will certainly stain your hands a dark color. Therefore, when starting the procedure, experienced housewives recommend wearing gloves.

How to cook young potatoes - the best recipe with video

If you don't have much time at your disposal, then you should use the following recipe. In the oven, young potatoes will be cooked without your presence.

• 1 kg of young potatoes;
• 1 tsp mixtures of Italian herbs;
• 1.5 tsp fine salt;
• 2 tbsp olive oil or sunflower oil.

Preparation:

1. Peel the potatoes from thin peels, wash thoroughly and dry slightly.
2. Arrange without cutting into a deep baking sheet. Sprinkle with salt, Italian herbs and oil. Stir with a spoon.
3. Tighten the baking sheet with foil and bake until tender (25–40 minutes, depending on size) in an oven preheated to 220 ° C.
4. All the nuances of cooking will be shown in the video instruction.

Young potatoes in the oven - baked potato recipe

To get a particularly spicy potato in the oven, you can pre-marinate it. Then the finished dish will acquire a refined aroma and indescribable taste.

• 0.5-0.6 kg of potatoes;
• 3-4 tbsp vegetable oil;
• 2-3 garlic cloves;
• salt, black pepper taste;
• a generous handful of any aromatic herbs.

Preparation:

1. Potato tubers do not need to be peeled, but only thoroughly washed in running water. If the potatoes are large, cut each into 4 parts, if medium, then into two.
2. Fold the prepared tubers into any container (pot, jar, bowl). Add coarsely chopped garlic, salt, pepper, spices and oil there. Cover and shake vigorously several times to distribute all the spice ingredients evenly.
3. Leave the potatoes to marinate for 10-30 minutes, shaking occasionally.
4. Place the pickled tubers in an ovenproof dish and pour the rest of the marinade on top.
5. Place in a preheated oven (about 200 ° C) and bake uncovered for about 40 minutes. The finished potatoes become golden brown and prick easily with a fork.

Young potatoes in a slow cooker - step by step recipe with photo

Cooking young potatoes in a slow cooker is even easier. At the same time, it turns out to be a little fried on top and very tender on the inside.

• 1 kg of young potatoes;
• 50 g butter;
• water;
• salt.

Preparation:

1. Peel the potatoes by any convenient method, wash and put them in a multicooker bowl entirely in exactly one layer. Pour in some water.

2. Set the "double boiler" program (any program that provides for boiling) for 20-30 minutes and wait until all the liquid has evaporated.

3. Add butter, put the appliance in frying or baking mode. Wait for the butter to completely melt and close the lid.

4. After 5-7 minutes, stir the browned potatoes and wait the same amount of time until the tubers are fried on the other side.

Young potatoes with dill - a classic recipe

The classic recipe for making young potatoes with dill is basic. Using it and changing additional ingredients, you can get a completely new dish every time.

• 1 kg of young potatoes;
• 50 g butter;
• a bunch of dill;
• salt.

Preparation:

1. Peel the tubers, cut into 2–4 pieces, depending on the original size.
2. Pour with water, salt to taste and cook after boiling until cooked on medium gas for 15-25 minutes.
3. Drain the boiled potatoes. Toss a generous slice of butter into a saucepan and shake gently to coat each bite.
4. Chop the washed and dried dill and send it to the potatoes. If desired, you can add any other greens to the dill (parsley, a little cilantro, a green onion, feathers of young garlic). Stir and serve immediately.

Small young potatoes - how to cook them deliciously

If, after sorting out potatoes, there are especially miniature tubers left, do not rush to put them on banal mashed potatoes. Small young potatoes can be used to make an amazing meal.

• 1 kg of potatoes;
• 50 g butter;
• 1 tbsp vegetable;
• 2-3 cloves of garlic;
• salt.

Preparation:

1. Put small potatoes in a bowl, cover with water and wash well using a brush or hard sponge. After such a procedure, it is not necessary to clean it at all.
2. Fill the tubers with water and cook after boiling for 5–8 minutes, almost until tender.
3. Drain the water, and send the potatoes to the oil heated in a pan (vegetable oil with butter).
4. Fry over medium heat until golden brown, remembering to stir vigorously for an even roast. This will take another 3-5 minutes.
5. Chop the garlic finely, throw it into the pan a couple of minutes before turning off the potatoes. Add some fresh herbs if desired.

Fried young potatoes

Young potatoes are great for frying, but there are a few nuances here. Unlike "old" tubers, it cooks much faster, and the pieces perfectly retain their original shape and do not fall apart. For frying, it is better to use olive or sunflower oil. Lard or fat brisket is ideal.

• 8 medium potatoes;
• frying oil;
• salt;
• optional supplements.

Preparation:

1. Peel the potatoes to your liking or leave them in their skins after washing well. Cut as you like: strips, cubes, circles.
2. Pour a generous amount of oil into the skillet, and as soon as it warms up, add the potatoes.
3. Grill as usual, stirring occasionally, until the slices are cooked and slightly golden brown.
4. About 3-5 minutes before the end of frying, salt to taste and add any herbs (dill, parsley, basil, oregano, marjoram) for aroma. Sprinkle with finely chopped green onions or young garlic.

Young potatoes with garlic - a delicious recipe

The tender flesh of young potatoes goes best with butter and garlic. The following recipe explains in detail how to prepare an especially tasty and aromatic dish.

• 1.5 kg of potatoes;
• 6 tbsp vegetable oil;
• 3 large cloves of garlic;
• fine salt;
• paprika;
• a mixture of peppers;
• 100 g of hard cheese.

Preparation:

1. Cut the peeled potatoes into large slices. Pour cold water over 10 minutes to remove excess starch.
2. Drain the water, air dry the potatoes a little. Add salt, pepper mixture and paprika. Other herbs can be used as desired.
3. Pass the garlic through a press. Add it to potatoes, pour over with vegetable oil. Stir and leave to marinate for 5-10 minutes.
4. Place lightly pickled potatoes on a parchment-lined baking sheet in an even layer, rub with grated cheese on top.
5. Bake for about 20-30 minutes in an oven at an average temperature of 200 ° C. Sprinkle with fresh herbs when serving.

Young potatoes with chicken

If you bake a chicken with young potatoes in the oven, you can get a complex dish without much difficulty. To make chicken meat as soft and tender as young potatoes, it must be marinated in advance.

• 3 chicken thighs;
• 0.7 g of young potatoes;
• 100 ml sour cream;
• 3-4 cloves of garlic;
• fresh herbs;
• salt, coarsely ground pepper.

Preparation:

1. Rub cleanly washed thighs with pepper, salt and crushed garlic. Leave for about an hour in the refrigerator to marinate.
2. Peel medium potatoes and cut into quarters. Drizzle with sour cream, add a little salt and stir.
3. Grease a deep form with oil, put the pickled thighs in the center, spread the potatoes around the edges.
4. Tighten the top of the dish with foil and bake for about 40–45 minutes in an oven preheated to 180–200 ° C.
5. Remove the foil and bake for another 5-8 minutes to brown the chicken and potatoes. Sprinkle with finely chopped herbs at the end.

Sour cream makes the delicate taste of young potatoes more pronounced, and the cheese crust formed during baking preserves its loose structure.

• 500 g potatoes;
• 3 tsp sour cream;
• 50 g of hard cheese;
• ½ tsp flour;
• 2 garlic cloves;
• 1 tsp vegetable oil;
• it tastes like salt and pepper.

Preparation:

1. Peel the potatoes from a thin skin, cut them arbitrarily and fill them for 10 minutes with cold water.
2. At this time, prepare sour cream sauce: add flour, salt, pepper and garlic passed through a crusher to the sour cream.
3. Arrange the potato slices on a greased baking sheet, top with sour cream sauce and sprinkle with coarsely grated cheese.
4. Bake for about 30-40 minutes in an oven preheated to 180 ° C.
5. The video recipe offers another option for cooking young potatoes with sour cream.

Previously, small young potatoes were sorted and discarded. Today, everything has changed and the first young small potatoes began to be used in all kinds of dishes. For example, a convenient way to fry it whole in a peel in a skillet.
Recipe content:

Fried young potatoes are a very simple and flavorful dish. It is simply not possible to resist such a temptation. Enjoy this root crop, no one will refuse. And if a vegetable is also from its own garden, it is generally an ecologically pure natural product.

You can cook young potatoes without cutting off the peel, as with ripe fruits. Since the thin skin contains many useful vitamins, and the skin itself is tender, soft and tasty. But the "eyes" and places of damage must be cut off. Fried raw potatoes in vegetable oil. But if you wish, you can take a mixture of oils: vegetable and butter, so the tubers will be softer. Pork lard is also suitable for this process, but then you need to take into account that the dish will be much more nutritious.

The size of the fruit can be varied. The main thing is to choose the maximum of the same size so that they cook at the same time. The most delicious fruits are the youngest. They are the most delicate and have a sweet taste. If you are afraid that the potatoes will not be completely fried, then you can first boil them a little, and then fry them so that they are covered with a golden brown crust. Such potatoes are good in various combinations, especially with meat and mushrooms.

• Caloric content per 100 g - 192 kcal.
• Servings - 2
• Cooking time - 50 minutes

Ingredients:

• Young potatoes - 500 g
• Vegetable oil - for frying
• Garlic - 2 cloves
• Dill - bunch
• Salt - 0.5 tsp
• Seasoning for potatoes - 0.5 tsp.

Step by step preparation of whole fried young potatoes:

1. Wash the potatoes well. You can scrub it with an iron sponge. By this time, heat the skillet with vegetable oil well and add the potatoes. It is advisable to choose a frying pan with a thick bottom and walls, this keeps heat well. Heavy cast iron is ideal.

2. Turn on medium heat and fry the potatoes until light golden brown. Stir it periodically so it doesn't burn.

3. Wash the dill and chop it finely. Send it to the frying pan with potatoes. Peel the garlic and pass through a press or finely chop. Season the dish with salt and potato seasoning.

4. Stir the potatoes, reduce the temperature to moderate, cover the pan and continue simmering the tubers for another 10 minutes. It is necessary that it steamed, become soft and tender. After that, remove the lid and fry the potatoes for another 5-7 minutes, so that they acquire a crispy crust.

Serve hot food. The potatoes are so tasty that they do not require any additional garnish. You can simply chop up a fresh vegetable salad.

Our family loves sweet peppers, so we plant them every year. Most of the varieties that I grow have been tested by me for more than one season, I cultivate them constantly. And every year I try to try something new. Pepper is a thermophilic plant and quite whimsical. The varietal and hybrid varieties of tasty and fruitful sweet pepper, which grows well with me, will be discussed further. I live in central Russia.

Lush pancakes in a frying pan with banana and apple confiture is another recipe for everyone's favorite dish. So that the cheesecakes do not fall off after cooking, remember a few simple rules. Firstly, only fresh and dry cottage cheese, secondly, no baking powder and soda, and thirdly, the thickness of the dough - you can mold it from it, it is not tight, but pliable. A good dough with a small amount of flour will only come from good cottage cheese, but here again see the point "first".

It is no secret that many drugs from pharmacies have migrated to summer cottages. Their use, at first glance, seems so exotic that some summer residents are perceived almost with hostility. At the same time, potassium permanganate is a long-known antiseptic, which is used both in medicine and in veterinary medicine. In plant growing, potassium permanganate solution is used both as an antiseptic and as a fertilizer. In this article, we will tell you how to properly use potassium permanganate in the garden and vegetable garden.

Pork meat salad with mushrooms is a rural dish that can often be found on a festive table in the village. This recipe is with champignons, but if there is an opportunity to use wild mushrooms, then be sure to cook this way, it will be even tastier. You don't need to spend a lot of time on preparing this salad - put the meat in a saucepan for 5 minutes and another 5 minutes for slicing. Everything else happens almost without the participation of the cook - meat and mushrooms are boiled, cooled, pickled.

Cucumbers grow well not only in a greenhouse or greenhouse, but also outdoors. Cucumbers are usually sown from mid-April to mid-May. Harvesting in this case is possible from mid-July to late summer. Cucumbers do not tolerate frost. This is why we don't sow them too early. However, there is a way to bring their harvest closer and taste juicy handsome men from their garden in early summer or even in May. It is only necessary to take into account some of the features of this plant.

Poliscias is a great alternative to the classic variegated shrubs and woody ones. The elegant, round or feathery leaves of this plant create a strikingly festive curly crown, and the elegant silhouettes and rather modest character make it an excellent candidate for the largest plant in the house. Larger leaves do not prevent him from successfully replacing the ficuses of Benjamin and Co. Moreover, the policeman offers much more variety.

Pumpkin casserole with cinnamon - juicy and incredibly tasty, a bit like pumpkin pie, but, unlike pie, it is more tender and just melts in your mouth! This is the perfect sweet pastry recipe for a family with children. As a rule, kids do not really like pumpkin, but they never mind eating sweets. Sweet pumpkin casserole is a delicious and healthy dessert, which, moreover, is very simple and quick to prepare. Try it! You'll like it!

A hedge is not only one of the most important elements of landscape design. It also performs various protective functions. If, for example, the garden borders on a carriageway, or there is a highway nearby, then a hedge is a must. "Green walls" will protect the garden from dust, noise, wind and create a special comfort and microclimate. In this article, we will consider the optimal plants for creating a hedge that can reliably protect the site from dust.

Many cultures in the first weeks of development need a pick (and even more than one), while others - a transplant is "contraindicated". To "please" both, you can use not quite standard containers for seedlings. Another good reason to try them is cost savings. In this article, we'll show you how to do without the usual boxes, pots, cassettes and tablets. And let's pay attention to not traditional, but very effective and interesting containers for seedlings.

Healthy Red Cabbage Vegetable Soup with Celery, Red Onions, and Beets is a vegetarian soup recipe that can also be made on fast days. For those who decide to lose a few extra pounds, I advise you not to add potatoes, and slightly reduce the amount of olive oil (1 tablespoon is enough). The soup turns out to be very fragrant and thick, and during fasting you can serve a portion of soup with lean bread - then it will turn out satisfying and healthy.

Surely everyone has already heard about the popular term "hygge", which came to us from Denmark. This word is not translated into other languages ​​of the world in any way. Because it means many things at once: comfort, happiness, harmony, a spiritual atmosphere ... In this northern country, by the way, most of the time of the year is cloudy and little sun. The summer is also short. At the same time, the level of happiness is one of the highest (the country regularly ranks first in the UN global ranking).

Meatballs in a sauce with mashed potatoes is a simple main course based on Italian cuisine. The more common name for this dish is meatballs or meatballs, but Italians (and not only them) call such small round cutlets meatballs. The cutlets are first fried until golden brown, and then stewed in a thick vegetable sauce - it turns out very tasty, just delicious! Any mince is suitable for this recipe - chicken, beef, pork.

Chrysanthemum is called the queen of autumn, because it is at this time that its bright inflorescences adorn the garden. But chrysanthemums can be grown throughout the season - from February to December, and in heated greenhouses - during the winter months. If you organize the process correctly, you can sell planting material and chrysanthemum flowers all year round. This article will help you understand how much effort it will take to grow chrysanthemums in large quantities.

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.

Features of cooking fried potatoes

1. For a truly delicious meal, choose pink-skinned potatoes. These tubers contain the least starch.
2. You can fry potatoes both in pre-boiled chilled form and cheese.
3. You can combine potatoes with onions, meat, mushrooms, breadcrumbs, spices, and herbs to add a special flavor to your dish.
4. If you have boiled the tubers in advance, peel them, chop them into bars, cubes, rings, half rings. The same applies to shredding raw root vegetables.
5. Choose the “right” cookware. To get potatoes with a crust, it is necessary to heat treatment in a cast iron or steel skillet.
6. Put potatoes in hot oil only. In this case, stirring is carried out at the beginning of frying, otherwise the slices will fall apart.
7. If you add salt to the vegetables right after being put in the pan, the potatoes will absorb the fat and begin to break down. Salt should be added 3 minutes before the end of the procedure.
8. To get tender but spicy potatoes, fry them in a mixture of vegetable and butter. The proportions are calculated at the discretion.
9. If you are preparing a large portion, divide it into several portions. Do not allow the potatoes to be more than 5 cm high in the pan.

Fried potatoes: a traditional recipe

• vegetable oil - 100 ml.
• butter - 40 gr.
• salt - 20 gr.
• potatoes - 1.3 kg.
• fresh dill - 30-40 gr.

1. Wash the tubers, remove the peel. If the potatoes are not pink-skinned, soak them in cold water for 15 minutes. Add lemon juice to the liquid so that the fruits do not darken.
2. Prepare a dry cast-iron frying pan, pour vegetable oil into it, add butter. Heat the ingredients over high heat, stir.
3. Chop the potatoes into wedges, cubes or rings (if the fruit is small). Send the slices to a heat-resistant dish, stir. The butter should envelop each bite.
4. For crusty potatoes, cook the dish without the lid. If the root vegetable will absorb oil, add more. Cook at maximum power for 6-7 minutes.
5. Now reduce heat to medium. Stir the potatoes by moving the toasted sticks up. Cook for another quarter of an hour, stir the composition every 5 minutes.
6. Season with salt 3 minutes before cooking or skip this step. Salt can be added after placing the potatoes in portioned plates. Serve garnished with chopped dill.

• garlic - 5 teeth
• potatoes - 650-680 gr.
• oyster mushrooms or champignons - 350 gr.
• onions - 2 pcs.
• butter - 30 gr.
• vegetable oil - in fact
• dill (greens) - 40 gr.
• salt - 15-20 gr.
• chopped pepper - 5 gr.

1. Peel the garlic, chop it into thin slices. Chop the onions into cubes or half rings. Prepare potato tubers for frying (washing, cleaning).
2. Chop them into cubes or wedges. Wash the mushrooms / oyster mushrooms, cut the mushrooms along the grain. Take a thick-walled frying pan, pour oil into it, put it on the stove and heat to the maximum mark.
3. Now send the garlic slices for frying, add the potatoes after 3 minutes. Cook the food at the maximum setting for 5 minutes, then lower the hotplate to medium setting.
4. Cook the dish for another 10 minutes. Now you need to fry the onions with mushrooms using a second frying pan. When you have done this, mix the mixture into the potatoes.
5. Now fry the mixture over maximum heat until golden brown. Season the dish with salt and pepper 1-2 minutes before cooking, add a slice of butter. Serve, beautiful with chopped dill.

Fried potatoes with onions

• vegetable oil - 150 ml.
• potatoes - 300 gr.
• onions - 2-3 pcs.
• salt - amount to taste

1. Wash the tubers, peel, chop into strips. Send the fruits to cold water, add a little lemon juice. After 20 minutes, take out the potatoes, leave to drain on a sieve.
2. Blot the potatoes with napkins to catch any remaining moisture. Heat a skillet over high heat, add oil. Preheat it, send the potato slices to the dish.
3. Fry the straws for 5 minutes, stirring once. After this period, a crust should form. Add onion, chopped in half rings, and a slice of butter (optional).
4. Fry the dish for another 10-15 minutes, in no case cover it with a lid. Add salt 2 minutes before cooking, stir gently. Serve the potatoes with sour cream and green onions.

• potatoes - 380 gr.
• ground black pepper - 5-7 gr.
• Provencal seasonings - 20 gr.
• salt to taste
• green dill - 35 gr.
• onions - 50-60 gr.
• meat (beef, pork, chicken) - 330-350 gr.
• garlic teeth - 5 pcs.

1. First you need to cook the meat. Send it to simmer, fry, or bake it in the oven. Chop into cubes or thin slices. Optionally, meat can be substituted with bacon.
2. Prepare the potatoes. Peel the tubers, rinse and chop into sticks. Soak in lemon water for 10 minutes, then remove and pat dry with towels.
3. Take a heat-resistant dish with a thick bottom, pour in the oil and put it on high heat. After 2 minutes add the potatoes and fry for 4-6 minutes.
4. After the specified period, stir the composition. Now chop the onions, send them to the pan. Reduce the power of the cooker to medium.
5. The duration of the heat treatment is 12-15 minutes. When the deadline has passed, add the minced meat and garlic passed through a crusher to the potatoes.
6. Pour in pepper, Provencal herbs, salt. After 5 minutes, turn off the burner, sprinkle with dill, leave the potatoes under the lid for 5 minutes. Start using.

Fried potatoes with nutmeg

• potatoes - 1.2 kg.
• corn oil - 80 ml.
• butter - 70 gr.
• greens (any) - 40 gr.
• black pepper - to taste
• nutmeg - on the tip of a knife

1. Prepare the potato tubers, they need to be washed, peeled and cut. Sprinkle the slices with nutmeg, pepper and salt. Heat a thick-bottomed skillet over high heat.
2. Add corn and butter to the dishes, mix. After 2 minutes, send the potatoes to fry. Cook it for a maximum of 5 minutes.
3. Next, stir, reduce power to average. Cook the dish for another 15 minutes, stirring once every 5 minutes. After the specified period has expired, arrange the potatoes on plates, garnish with herbs and sour cream.

• ground crackers (rye, wheat) - 40-50 gr.
• potatoes - 550 gr.
• butter - 80 gr.
• salt - 10 gr.

1. Rinse the potatoes under the tap, remove the uniform, chop into slices or cubes. Soak in cold water with a little lemon juice. Remove and dry after 10 minutes.
2. Place the butter in a skillet, heat and place the potato pieces in a heat-resistant container. Fry at maximum power for 5 minutes, you should end up with a golden brown crust.
3. When the specified time has elapsed, reduce the heat to the middle mark. Cook the potatoes for another 15 minutes, during this period they need to be stirred 3-4 times. Before the end of cooking, add salt, crackers, ground pepper.

Prepare your traditional fries. Consider technologies with the addition of meat, ground crackers, 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.

Video: how to deliciously fry potatoes