You can also fry mouth-watering crispy potatoes in a slow cooker. This cooking method requires less effort. Onions add a savory sweetness to the dish.

Ingredients

• 4-5 potato tubers;
• 1 onion;
• 4-6 tbsp sunflower or olive oil.
• Salt, spices to taste.

Peel potatoes, rinse. Remove the husk from the onion and wash in running water.

Cut the potato tubers in any way: slices, slices, strips. The pieces should not be too thin so that they retain their shape during cooking.

To get crispy fried potatoes in a multicooker, you must first soak the pieces in water for a few minutes, then rinse with cold water and dry them with a paper towel.

Finely chop the onion. Grease the bottom of the multicooker bowl with vegetable or olive oil. Place the sliced ​​potatoes on the bottom. Salt, pepper, season with spices and other seasonings. Select the "Fry" program and set the cooking time to 30 minutes.

Then add the onion, close the lid again and let sit for another 10 minutes. When the dish is ready, open the lid and leave on the heat for 5 minutes. Serve in portions, garnished with herbs.

Village potatoes in a slow cooker

Delicious fried potato wedges, crispy on the outside and soft on the inside, are an excellent appetizer and side dish for the main course.

Ingredients

• 1 kg of potatoes;
• 4 tablespoons sunflower or olive oil;
• 1 tsp oregano;
• 100 g of dill;
• Salt, pepper, spices to taste.

Wash and peel potatoes, cut out the eyes. Cut into medium wedges. Small tubers can be cut into 2 pieces.

Prepare a dressing for potatoes. In a deep bowl, combine refined vegetable oil or sunflower oil with salt. Add pepper, oregano and other spices to taste. Place the potato wedges in a plate with this sauce and mix thoroughly to soak all the pieces.

Place the potatoes with the oil in the multicooker bowl. Close the lid and select the "Fry" mode. Set the cooking time to 40 minutes. Check and stir the potatoes periodically.

Before serving, rinse the dill and sprinkle over the potatoes on the plates.

Fried potatoes with mushrooms in a slow cooker

Mushrooms and potatoes are a good combination. Champignons will make the dish even more satisfying, and cream will add tenderness and sophistication.

Ingredients

• 600 g potatoes;
• 500 g of mushrooms (champignons or oyster mushrooms);
• 1 onion;
• 2 paprika;
• 100 ml heavy cream;
• 50 g of greens;
• Refined sunflower or olive oil;
• Salt, pepper, spices to taste.

Wash and peel potatoes. Cut the tubers into medium sized cubes. Peel the onion, rinse in cool running water and chop finely.

Pre-soak the mushrooms in cold water to remove dirt. Then rinse again under cool water. Peel off, remove films and cut into slices or wedges.

Grease the bottom of the multicooker bowl with olive or sunflower oil. Select the "Fry" mode and wait for the oil to heat up. Then add the onion and mushrooms and cook until the onions are soft and transparent and the mushrooms are golden brown.

Then lay out the chopped potatoes and paprika. Add salt, pepper, spices to taste. Mix the cream with 50 ml of water and pour over the potatoes with mushrooms. Close the lid and set the cooking time to 40 minutes.

When the device beeps that the dish is ready, add the chopped herbs. Close the lid and let it brew for 15 minutes, so that the potatoes with mushrooms are saturated with aroma and taste.

Potatoes fried with cabbage in a slow cooker

Another ingredient that potatoes go well with is cabbage. When fried, it will acquire a spicy taste, set off by tomato paste.

Ingredients

• 500 g potatoes;
• 300 g white cabbage;
• 1 onion;
• 2 tbsp tomato paste;
• 1 fresh carrot;
• 1 glass of water;
• Sunflower or olive oil;
• Salt, spices to taste.

Rinse the cabbage. Remove the leaves. Chop into strips with a sharp knife. Rinse potatoes, peel, remove eyes. Cut into medium cubes.

Peel the carrots and cut into thin strips. Grease the multicooker bowl with sunflower or olive oil. Peel the onion, rinse and chop finely. Put the cabbage, then the potatoes, carrots and onions.

Pour tomato paste into a bowl. Season with salt and pepper, add spices and seasonings to taste. Close the multicooker bowl and set the "Fry" mode. Set the cooking time to 20 minutes.

Multicooker fried potatoes with cheese

The cheese crust covering the potatoes will make the dish even more delicious. In a slow cooker, the cheese will be baked with an air layer.

Ingredients

• 10 medium potatoes;
• 150 g of cheese;
• 100 g mayonnaise (store bought or homemade);
• 30 g butter;
• Salt, seasonings, pepper to taste.

Rinse the potatoes in cold water, peel them. Cut out the eyes and with a sharp knife make deep, even cuts at a distance of about 5 mm.

Coat each potato with mayonnaise. Season with salt, pepper, add spices to taste. All cuts must be missed.

Grease the multicooker bowl with vegetable or olive oil. Fold the potatoes, slits up, neatly. Put a piece of butter on each potato. Turn on the multicooker, set the "Baking" mode. Set the cooking time to 40 minutes.

Meanwhile, grate the hard cheese on a fine grater. 10 minutes before the end of cooking, open the slow cooker and sprinkle all the potatoes with cheese. Serve with chicken or meat.

Potatoes fried with pork in a slow cooker

You can add meat to potatoes for a hearty and nutritious stir-fry.

Ingredients

• 300 g lean pork;
• 4-5 potato tubers;
• 1 onion;
• 1 fresh carrot;
• 2-3 cloves of garlic;
• Salt, pepper, spices to taste;
• Olive and refined vegetable oil.

Prepare all ingredients. Rinse the meat, remove streaks and excess fat. Cut into large cubes. Peel the onion, peel the potatoes and remove the eyes. Rinse under cold running water. Peel the garlic and finely chop or squeeze through a press.

Grease the multicooker bowl liberally with olive or sunflower oil. Place the onions and carrots and cook on the "Fry" mode for 5-10 minutes, until the onions become translucent.

Meanwhile, fry the pork in a pan. Heat it over high heat with vegetable oil. Cook the pieces of meat for 5-10 minutes, when they are golden brown.

Put the fried meat in a slow cooker, with onions and carrots. Select the "Fry" mode, pour in a glass of clean water or vegetable broth. The liquid should cover the meat. Cook for 30 minutes, then add the diced potatoes.

Close the lid and cook for another half hour. Serve with vegetable salad.

Roast potatoes with chicken in a slow cooker

In the classic roast recipe, pork can be replaced with more easily and dietary meat - chicken.

Ingredients

• 6-8 medium-sized potato tubers;
• 1 medium carrot;
• 1 onion;
• 2 cloves of garlic;
• 500 g chicken fillet;
• Salt, pepper, spices to taste;
• Olive oil or vegetable oil for frying.

Prepare chicken fillet. Rinse it in cold running water and cut into large pieces. Grease the bottom of the multicooker bowl with vegetable or sunflower oil and lay out the chicken pieces. Season with salt and pepper to taste, add spices.

Peel the onion and cut into large half rings. Place on top of the chicken fillet.

Peel the potatoes, rinse, cut into large cubes. Place on top of the onion rings. Season with salt and pepper again. Peel and cut the carrots into rings. Place on top of the potatoes.

Peel the garlic, chop finely and put in a slow cooker. Close the lid, select the "Fry" mode and set the cooking time to 2 hours. Serve hot.

Home-style roast with sour cream in a slow cooker

Roast is a classic recipe that can also be cooked in a slow cooker.

Ingredients

• 600 g of meat (pork or beef);
• 8 medium potato tubers;
• 1 medium onion;
• 2 tbsp tomato paste;
• 2 tbsp sour cream;
• Salt, pepper, spices to taste;
• 1 glass of water;
• 1 tbsp vegetable or olive oil.

Peel the onions and carrots, cut them into small pieces. Peel the potatoes, rinse and cut into cubes. Rinse the meat in cold running water and cut into small cubes.

Lubricate the multicooker bowl with vegetable or olive oil. Fry the onions and carrots in the "Baking" mode for 15 minutes. Add meat and cook until light brown. Add potato pieces. Mix water with tomato paste and sour cream, pour this mixture over potatoes.

Add bay leaves, salt and pepper to taste. Switch on the "Fry" mode and set the cooking time for 1 hour.

French fries in a slow cooker

Appetizing French fries sticks can be cooked not only deep-fried, but also in a slow cooker.

Ingredients

• 2-3 potato tubers;
• 1 liter of refined sunflower oil;
• Tomato sauce;
• 1 medium lemon

Rinse the potatoes, peel them off with a special knife. Carefully remove the eyes. Wipe the tubers dry with a paper towel and cut with a sharp knife into oval strips or medium strips.

Prepare deep fat in a multicooker bowl. Pour 1 liter of vegetable oil on the bottom and turn on the heating.

While the oil is heating, cut the potatoes into uniform sized cubes. Switch the multicooker to frying mode and set the cooking time to 30 minutes. Place the chopped potatoes in the butter. Lift from the bottom with a slotted spoon. When the oil starts to boil, close the lid of the multicooker. By the end of cooking, the French fries will float to the surface and golden brown.

Gently remove the French fries from the boiling oil to avoid scalding them. Prepare a paper towel in advance, on which you need to lay out the potatoes so that the remaining oil and excess fat are drained from it. While the slices are on the towel, season with salt and pepper. Serve hot with tomato sauce. You can sprinkle lemon juice on the fried potatoes.

Cooking time - 30 minutes.

Fried potatoes are a simple yet beloved dish. Its main advantages are ease of preparation, a minimum amount of products and an amazing taste. Anyone can make homemade fried potatoes to a crust, even without rich experience in the culinary arts.

You can fry potatoes in a pan. But it will be much more useful and easier to make it in a Redmond multicooker. Such an original method is not known to everyone, although it fully justifies itself in all respects.

Which device should I use? There is a lot of freedom here. The main thing is that the multicooker has a "Fry" mode. You can cook fries with the Redmond RMC-M60, for example.

Ingredients for cooking fried potatoes in a Redmond multicooker

• Potatoes - 200 grams.
• Vegetable oil - 70 milliliters.
• Salt and spices to taste.

The method of cooking fried potatoes in a Redmond slow cooker

1) Cut the potatoes into 3x1 cm strips.

2) Pour vegetable oil into the multicooker bowl, then put the potatoes in the bowl. At the same time, we leave the lid open.

3) Using the "Menu" button, select the multicooker mode "Fry".

4) Press the "Setting / Timer" button and set the cooking time to 30 minutes.

5) Press the "Start" button.

6) Cook until the end of the program, stirring occasionally.

7) Sprinkle the finished potatoes with salt and spices, then mix them.

Every Russian person knows the taste of fried potatoes, it can be cooked in different ways, but it will still be very tasty. As old people say: "There are potatoes, so we will live." You can eat it even without meat and bread, just with pickles or salad. We offer a simple recipe.

Ingredients:

• Potatoes - about 500 gr.;
• Medium onion - 1 piece;
• Vegetable oil or margarine - 150 gr.;
• Salt and seasoning for potatoes.

Cooking fried potatoes in a slow cooker

First, peel and rinse our potatoes as expected.

Then cut into small slices or circles, as you like, the taste will not change from this.

In this recipe, we will only add onions and seasoning to the potatoes.

But, of course, you can add garlic there, chopped or grated, this is not for everybody. Do not forget to salt, and then mix everything thoroughly.

We will fry potatoes in a slow cooker in the "Fry" mode of the same name. By default, this is 20 minutes, but this will not be enough, so we set the timer to 35 minutes. Some people fry potatoes in a multicooker in the "Bake" mode. The cooking temperature is the same for both modes, only the time is different. In general, the time depends on how many products are laid and how thick the sliced ​​potatoes are, each housewife determines this individually.

The above modes are not automatic, so you can open the lid of the multicooker while cooking. It is necessary to stir the potatoes periodically, but do not do this too often, or the tasty crispy crust will not have time to form.

At the end, add seasoning, dill or whatever.

Fried potatoes in a slow cooker are ready, you can serve. Fried potatoes seasoned with olive oil, sauerkraut or pickles are especially delicious.

The dish was prepared using a Brand 502 multicooker.

13.01.2019

Is your favorite dish fried potatoes? In a multicooker, you can cook it with a minimum amount of fat, which means it will have less cholesterol. Frying it this way is a pleasure! No splashes or greasy stains! We offer to replenish your collection of homemade recipes with such mouth-watering yummy.

The task for the multicooker: potatoes with a golden crust

This technique is truly versatile! She is capable of not only stewing, boiling and baking. A smart saucepan is a great replacement for a skillet and makes fried foods less harmful. The main thing is to follow the cooking technology. For those who do not yet know how to fry potatoes in a multicooker with a crust, we offer the most detailed and delicious recipe.

Ingredients:

• potatoes - 4 medium-sized tubers;
• vegetable oil - 2 - 3 tablespoons. spoons;
• spices;
• salt.

Advice! Do not cut the potatoes into too thin slices so that they do not lose their shape during cooking!

Preparation:

1. Wash the potato tubers. Peel them off. Place the potatoes in a bowl of warm water (this will reduce the amount of starch in it).
   
2. After 5-7 minutes, drain the water. Pat the potatoes dry with a paper towel.
   
3. Cut the tubers into strips.
4. Pour a small amount of vegetable oil into the bottom of the multican.
   
5. Switch on the "Fry" program. Manually set the temperature mode to 130 degrees, the time - 20-30 minutes.
   
6. Close the lid (without adding potatoes to the bowl). When the heating element warms up, the countdown will begin.
7. After about 2 minutes, the multicooker container will warm up to a sufficient temperature.
8. Open the lid and carefully pour the potato wedges into the heated oil. Advice! Optionally, you can add pepper and your favorite spices. So that your potatoes are not baked, namely fried, cook them without closing the lids!
   
9. After 5 minutes, stir the potatoes with a plastic spatula so that all the fried potato pieces in the slow cooker are evenly fried on all sides. Repeat this step every five minutes.
   
10. After 10 minutes from the start of cooking, remove the steam valve from the lid of the multicooker. This is very easy to do. It is enough to pry it from the bottom up. Add salt to the potatoes and close the lid. Or simply switch to the Bake mode and bring the dish to readiness under the lid.
    
11. Wait for the device to beep.
    
12. Serve hot fried potatoes in a slow cooker, season with fresh garden herbs.

Advice! If you want to give the dish a more pronounced taste, 10 minutes before the end of cooking, put onions, cut into thin half rings, and throw a piece of butter into the finished potatoes.

Fries, meat, vegetables, mushrooms? The multicooker will cook!

The adored by many fries is a dish that your multicooker will also prepare. It requires only 3 ingredients - a kilogram of potatoes, 0.5 liters of sunflower oil and salt.

Cut the potatoes into small strips with a regular or special knife for embossed slicing. Pour all the oil into a multicooker container. Heat it well in the Fry program. Place the potatoes in small portions so that the sticks float freely in the oil and become crispy. Remove the cooked potatoes with a slotted spoon and place them on a dish covered with a paper towel to absorb excess fat. Salt it.

A smart saucepan will always save you time. So, in one step, you can use it to make both a meat dish and a side dish. One of the options is fried potatoes with chicken in a slow cooker. The technology of its preparation is not complicated.

First heat the oil in a multicooker using the "Fry" option. Then put the washed, cut chicken into small pieces. Cook it in the same program, remembering to stir so that it does not burn. Then put all the vegetables into the multicooker, add half a glass of water, switch to the "Baking" mode and bring the fried potatoes with meat in the multicooker to readiness within 20 minutes.

In a multicooker, it is easy to make such a delicacy as potatoes with mushrooms. To do this, pour some vegetable oil into the bowl of the device. Turn on the "Bake" mode. When it warms up, fry the onion, chopped mushrooms. Then close the cover. After 20 minutes, add the potato wedges (or slices, whichever you want). Stir with a spatula. Fry for 30 minutes in the same mode. Add seasonings, salt, sour cream, pepper. Cook the dish for another 10 minutes with the lid open.

In order not to go overboard with calories, but to eat delicious fried potatoes, cook them with vegetables. You can use the following set of products: a kilogram of potatoes, carrots, turnip onions, eggplant - 1 each, 3 sweet peppers and 3 tomatoes, parsley, fresh dill.

Peel and chop all vegetables, and do not forget to remove the skin from the tomatoes. Toss the potatoes into the hot oil. Brown in the "Fry" mode. Add the rest of the vegetable slices to it, salt and season with spices. Activate the "Bake" mode and cook the dish with the lid closed. Garnish with herbs before serving.

Secrets of crispy potatoes

Many people think about how to fry potatoes in a slow cooker so that they are not baked, but acquire a characteristic golden brown crust. To do this, it is necessary to strictly observe the technology of its preparation and to know some of the subtleties of this process.

Three rules that must be followed in order to perfectly fry potatoes:

• after you dipped the potato pieces into hot oil, do not stir them for 4-5 minutes, this is the only way you can make it rosy;
• salt the potatoes at the end of cooking, otherwise the pieces may fall apart;
• before you start frying potatoes in a slow cooker, be sure to heat the oil, otherwise it will absorb a lot of fat.

Fried potatoes are rightfully considered one of the most popular and favorite dishes. I don't mean French fries (although our assistant does an excellent job with this too), but ordinary potatoes in a pan with butter. There is nothing easier than tossing a piece of ghee in a skillet and frying slices of potatoes, right?

But once I was puzzled by the question, will it turn out fried potatoes in a slow cooker? And in general, is it worth it at all to fry it in such an unusual way, if the frying pan is always at hand, and washing, that the bowl from the multicooker, that the pan will have to be the same? And most importantly, will the finished dish be as tasty as in the pan?

The undoubted advantage of all multicooker is that at the end of the cooking program, it will go into auto-heating mode or turn off completely. This means that we will never spoil the potatoes by being distracted for just a few minutes (let's say by a phone call) and leaving them on the stove. That is, we will not forget to turn it off, and this is already a big plus to the multicooker and due to this we halve the “time spent at the stove”. Not bad anymore, right?

The second plus is that during cooking, the device will maintain the temperature that is provided by the program or that we set for it in the multi-cook mode (if any). Also good!

Well, we have two obvious advantages, so it's worth a try! Let's start?

We will need:

• Potatoes - 6-7 medium tubers;
• Melted butter - 1 tbsp. spoon;
• Vegetable oil - 2-3 tablespoons;
• Salt to taste;
• Greens - dill, onions.

How to fry potatoes in a slow cooker

Peel and chop the potatoes as you like.

We put the ghee and vegetable oil in the bowl and turn on the "frying" mode, but only until the ready signal sounds and our butter melts, after which we turn off the mode.

After 10 minutes (if anyone likes more roasted 15 minutes), open the lid, mix and sprinkle with finely chopped dill and green onion on top. We close the lid, and that was the end of our participation in the preparation.

At the end of the program, open the lid (holding onto something so as not to fall from the breathtaking aromas), mix again and put on plates.

Well, in conclusion, I want to answer the main question, did our dish turn out to be as tasty as in a pan? The answer is yes!

Fried potatoes in a slow cooker turned out to be deliciously delicious, with very tender and slightly golden fries.

But still, it was different from the one that we usually fried in a pan and, for my taste and my rather capricious stomach, for a much better side.

Well, the empty and literally "licked" plates of my household only confirmed the excellent result!