1. Give preference to potatoes with a low starch content: the slices will retain their shape well when fried. Light, yellow and pink tubers are suitable.
2. Try to choose firm and smooth potatoes of the same variety and size. This will ensure the same level of doneness.
3. But it is better to put tubers with green skins aside or carefully trim them: green color indicates an increased content of solanine, which can spoil the taste of potatoes, or even lead to poisoning.
4. Before cooking, peeled potatoes need to be soaked to remove excess starch. Ideally, you need to soak overnight or at least a couple of hours, but 30–60 minutes will also work to your advantage. If you don't have time, still rinse the peeled and sliced ​​potatoes under cold water.
5. And don't forget to dry the slices with paper towels: frying wet potatoes is not a good idea.
6. The shape and size of the chopped potatoes can be any. The main thing is that all the pieces are the same. This will ensure they cook as evenly as possible.
7. The frying time directly depends on the thickness of the pieces: the thicker, the longer. If the slices vary in size, judge doneness by the thickest one.

How to fry potatoes in a frying pan

1. Choose a cast iron or steel frying pan with a thick bottom. This is the best option for frying potatoes.
2. It is healthier to fry potatoes in refined vegetable oil, but tastier - in lard or lard. Which option to choose is up to you.
3. To ensure that the potatoes are perfectly browned, they should be placed in well-heated oil. It is not recommended to fry in cold oil or add it during frying.
4. It is better to fry potatoes in one layer. Then it will be covered with a crispy crust.
5. You need to turn the potatoes several times. It is important to find a balance: do not turn too often (otherwise the pieces will not brown) or too rarely (otherwise the dish will simply burn).
6. And you always need to add salt at the end. Otherwise, the potatoes will release moisture, stick together, and instead of perfect golden pieces you will get something unappetizing.

How to cook French fries

1. Usually, for cooking, tubers are cut into even pieces 5–10 mm wide and thick.
2. You will need a lot of vegetable oil. A lot of. About four times more than when frying in a pan.
3. The absence of a deep fryer can easily be filled with a frying pan or saucepan with a thick bottom.
4. The temperature of the oil in which the potatoes can be dipped should be about 180 °C. If you don't have a kitchen thermometer, simply drop one slice into the pan; if it immediately sizzles and floats, the oil is ready to use.
5. If you plan to fry a lot of potatoes, don't do it all at once. It is better to divide the cubes into several small portions and cook one at a time.
6. Place the finished potatoes in a colander to drain excess oil and dry with paper towels.
7. It’s better to salt the fries and add spices right on the plate.

How to fry potatoes in a slow cooker

1. Potatoes are cooked in a multicooker in the “Baking” or “Frying” mode.
2. First you need to heat the oil well, and then add the prepared potatoes.
3. Cooking time is about 40–50 minutes.
4. After about half an hour, the potatoes need to be turned over, and towards the end - salted. It's simple!

Recipes

Ingredients:

• 5 medium potatoes;
• 2–3 tablespoons of vegetable oil;
• 1 medium onion;
• 1 clove of garlic;
• a pinch of cumin;
• small sprig of rosemary;
• salt, pepper - to taste.

Preparation

Peel, cut, rinse and dry the potatoes. Heat oil in a frying pan and place the slices in it. When they are well browned, turn them over and add the onion, cut into half rings.

Continue cooking, stirring the potatoes occasionally until they are well browned on all sides. When the dish is almost ready, add chopped garlic, rosemary leaves, cumin, pepper and salt. Stir, wait a few minutes and remove the pan from the heat.

Ingredients:

• 6–7 medium yellow potatoes;
• 6 tablespoons of vegetable oil;
• 1 medium sized onion;
• 300 g fresh (or 30 g dried);
• 2 cloves of garlic;
• 3 sprigs of thyme;
• 5 tablespoons chopped parsley;
• salt and pepper - to taste.

Preparation

Place the potatoes prepared for frying in a frying pan with 3 tablespoons of hot oil. Fry over high heat, stirring occasionally. When the potatoes are golden brown, cover the pan and cook for another 5 minutes. Season with salt and remove the dish from the heat.

Now you can start cooking the mushrooms.

Heat the remaining oil in another frying pan. Fry the onion in it until translucent. Add pre-peeled and washed mushrooms (if the mushrooms are very large, they can be chopped). Cook for about 7 minutes until all the moisture has evaporated and the mushrooms are golden brown. Season with salt and pepper, add chopped garlic, chopped thyme and parsley.

Place the mushrooms in the pan with the potatoes, stir and cook for a few more minutes over medium heat.

1. If you use dried mushrooms, you need to soak them beforehand. It's best to do this the night before cooking.
2. Fresh mushrooms can be pre-cooked to ensure they are cooked.

Ingredients:

• 6 medium yellow potatoes;
• 200–220 g bacon;
• ½ red onion;
• 2 tablespoons capers;
• 3 tablespoons of wine vinegar;
• 1 tablespoon Dijon mustard;
• 3 tablespoons olive oil;
• rapeseed oil for frying;
• salt and freshly ground black pepper - to taste.

Preparation

Cut the potatoes into large cubes, put them in a saucepan, cover with water and cook over medium heat until tender.

While the potatoes are cooking, prepare the bacon. Cut it into large pieces and fry in a large saucepan over medium heat. When the bacon is cooked, remove it with a slotted spoon, drain the grease, and wipe the surface of the pan with a paper towel.

Pour quite a bit of rapeseed oil into the pan and heat it until it starts to smoke a little. Place the drained potatoes into the hot oil and shake the pan. Reduce heat and fry potatoes until light brown. Add salt and pepper.

After a few minutes, shake the pan again and add the diced onion. Continue cooking until the onion becomes translucent. Then put the pre-dried capers into the pan and pour in the vinegar.

When the vinegar has almost evaporated, add the olive oil, mustard and bacon. Season with salt and pepper again and stir. Serve the salad warm.

Potatoes have long been considered second bread for many families. It is unpretentious in cultivation and unpretentious in preparation. The pleasant aroma of fried potatoes always whets the appetite and quickly gathers household members around the table.

Choose larger potatoes for frying: this will reduce waste. Inspect and sort the tubers. Ruthlessly throw rotten, sprouted and green ones into the trash can - they are not suitable for food. Sprouts and green skin indicate the presence of a dangerous alkaloid - solanine.

This harmful substance accumulates around the eyes and under the skin of even normal-looking potatoes during long-term storage. But in this case there is not much of it. Cut off the skin of old potatoes in a thicker layer, and remove the eyes with a reserve.

For frying, choose potatoes that are reddish or yellowish in color. These tubers contain more starch and less moisture.

Secrets of crispy potatoes

Blotters

Would you like potatoes with a crust? Then don’t be lazy after cutting, spread it on a napkin and blot it with a napkin. The purpose of the procedure is to remove excess moisture - this is what interferes with the formation of a crust.

For particularly important preparations, you can even use a secret weapon - a hairdryer. Direct a stream of hot air onto the potatoes - they will dry in half a minute.

Here's another way to eliminate moisture. Pour the potato slices into a heated dry frying pan, stir for a minute with a spatula, and only after drying add oil. Continue stirring until the oil warms up.

How much oil do you need for frying?

To prepare a frying pan of fried potatoes, the normal oil consumption is 50-75 g (by volume - about a glass and a half).

Frying chips and french fries will require much more oil - 200-250 g (about a glass or a quarter of a liter bottle).

When and how much to salt?

If you add salt right away, there will be no crust on the potatoes. It will turn out to be average between boiled and baked. Supplement this recipe with garlic, onions and herbs - it will be delicious.

If our goal is potatoes with a crust, we add salt only before turning them over for the first time, that is, 3-4 minutes after loading them into hot oil in a frying pan. Salt with a sparing pinch. It’s easy to correct the under-salting already on the plate. Over-salted potatoes cannot be returned to their original state.

Pan

Nowadays, cookware manufacturers boast that their non-stick frying pans are light and beautiful.

You can really cook on Teflon with just a drop of oil. The coating will protect the products from burning, but they will not be covered with a golden crust. Thin-walled frying pans are of little use for frying potatoes “with a crunch”. They do not correspond to our traditional ideas about how to fry potatoes in a frying pan correctly.

Fried potatoes taste best in a cast iron frying pan. The secret lies in the high thermal conductivity of this metal. The thick cast iron bottom, heated above the burner, quickly transfers heat to the walls and lid. The contents are heated evenly throughout the entire volume, cast iron provides optimal temperature conditions. This frying pan is like an oven and a pressure cooker at the same time. And the high sides allow you to use it as a deep fryer. French fries are cooked in boiling oil in a couple of minutes.

Golden crispy potatoes: recipe

You will need:

• Potatoes – 1 kg.
• Onion (large head).
• Salt.
• A bunch of greens (dill, cilantro, parsley).
• Sunflower oil.

After cleaning the tubers, wash them and cut them as you like: into slices, strips, cubes. After drying, fry over medium heat. After 5 minutes, add salt, at this time add the onion, cut into rings. A couple of minutes before the end of frying, add half the chopped herbs, reduce the heat to low, and cover the pan with a lid.

Serve in a frying pan. Sprinkle the remaining herbs over our delicious food in plates.

Today, fried potatoes are a favorite dish for many; both children and adults adore them, despite the calorie content. This dish can be served as a side dish, or eaten as a main dish, without adding anything or by frying potatoes with mushrooms, meat or just onions. So, let's prepare delicious fried potatoes.

It is not known exactly when fried potatoes were invented, but the fact that potatoes prepared in this way are a relative of French fries is indisputable, so their history is inextricably linked, and the Belgians can safely be called the creators of the dish.

In our country, potatoes fried in a frying pan or oven with a little oil are considered an everyday dish, but many housewives also cook them for the holidays, garnishing various fish, meat and poultry dishes with ruddy, aromatic potato pieces.

The main secret of delicious fried potatoes is a crispy golden crust. And this is precisely what often becomes a problem for many cooks - to make potatoes, especially when they are fried in large quantities in a frying pan, crispy, but at the same time it is not so easy to bring them to readiness. To achieve this result, you need to choose the potatoes correctly, prepare them and observe certain nuances when frying - we’ll tell you about this.

Choosing potatoes – which one will crisp up best?

The best option for frying is medium-cooking potatoes with pinkish skin, hard and well-retained.

You can fry both pre-boiled potatoes and raw ones; the latter turns out tastier and juicier, but it will take more time to bring them to readiness. Boiled potatoes are cut into slices and fried in a frying pan with butter until browned - in this case, achieving a crispy crust is easier than when frying raw potatoes, which can be called an entire art.

Choosing oil - which one is right?

Most often, potatoes are fried in refined vegetable oil, but you can also use butter, but in this case there is a higher risk that the potatoes will burn - you will need to carefully monitor it, but the potatoes will turn out more aromatic and tender. You can also use a mixture of vegetable and melted butter - such a mixture will not burn, and the potatoes will turn out very aromatic. Another option is frying in bacon or animal fat - the crust turns out very golden brown, but the calorie content of such a dish is literally prohibitive.

Preparing potatoes before frying

It is better to cut the potatoes as thinly as possible, into slices, cubes, sticks, strips or slices. If you soak it in cold water for half an hour before frying, and then dry it, there is a better chance that it will turn out crispy and will not stick together in the process, but soaking will also lead to the loss of most of the nutrients.

You can fry potatoes without additional ingredients, or by adding onions, mushrooms or any meat products to it - any type of meat will do. To ensure that your potatoes always turn out successfully when frying, take note of these tips:

• Always place potatoes only in hot oil;
• The layer of potatoes in the pan should be no more than 5 cm for even frying;
• Do not salt the potatoes before frying - they will absorb a lot of fat, it is better to do this before serving;
• To keep the potatoes crispy, fry them first on high, then on medium heat, never cover them with a lid, otherwise they will turn out to be stewed rather than fried;
• If you immerse the potatoes in hot water before frying and dry them afterwards, they will fry faster;
• To ensure good browning, the potatoes can be lightly sprinkled with flour;
• Raw potatoes fried in a pan can be cooked in the oven;
• When frying, potatoes should not be stirred too often; it is better to do this with a wooden or plastic spatula, immersing it from the edge and lifting the lowest layer of potatoes to the top in one light movement.

Crispy fried potatoes recipe

You will need: 4 potato tubers, 6 tbsp. vegetable oil, salt.

How to cook fried potatoes. Peel, cut the potatoes into thin circles about 3 mm thick, place in portions in a frying pan with hot oil in one layer, fry for about 10-15 minutes until tender, turning once when they are browned on one side, after frying, place on a paper towel. Before serving, sprinkle the potatoes with salt and chopped dill or green onions.

Recipe for fried potatoes with mushrooms and onions

You will need: 500 g of potatoes, 300 g of fresh champignons, 3-4 cloves of garlic, 1 onion, herbs, black pepper, salt.

Cooking fried potatoes with mushrooms. Cut the potatoes into strips, the onion into cubes, chop the garlic. Fry the onion and garlic in vegetable oil or its mixture with butter, remove them from the pan. Place in the frying pan where the onions and garlic were fried (the oil should be hot), stir-fry until browned, add salt, reduce the heat and continue frying. Separately, fry mushrooms cut into plastic pieces in oil until browned, chop the greens. Add mushrooms with previously fried onions and garlic, greens to almost ready potatoes, stir, turn off the heat.

Fried potato wedges in the oven

You will need: 900 g potatoes, 4 tbsp. olive oil, 1 tbsp. flour, salt.

How to fry potatoes in the oven. Heat the oven to 220 degrees. Peel medium-sized potatoes, cut into quarters, place in boiling salted water and boil for 15 minutes, uncovered, place in a colander, and dry. Next, pour the oil over the potatoes, sprinkle with flour and mix gently with your hands so that they are evenly coated with oil and flour. Pour oil into a baking dish or onto a sheet, put in the oven, heat the oil, carefully remove the sheet, lay out the potatoes, put them in the oven and bake for 20-30 minutes until browned. These potatoes are crispy on the outside and soft on the inside.

Recipe for fried potatoes with meat

You will need: 600 g potatoes, 200 g pork tenderloin, 10 g herbs, salt, pepper.

Cooking fried potatoes with meat. Cut the meat into small pieces and fry in a frying pan with hot oil. Cut the potatoes into strips, add to the meat, browned on both sides, fry for 10 minutes, pepper and salt, add spices to taste, reduce the heat and fry until tender, stirring every 5 minutes, before serving, sprinkle the potatoes and meat with herbs.

For men, crispy fried potatoes with meat will be a real pleasure; it is very appetizing and satisfying. Always delight your loved ones with delicious dishes with ovkuse.ru!

Video recipe for fried potatoes

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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.

I wonder if there is at least one person on earth who doesn’t like fried potatoes and doesn’t know how to fry them deliciously? Yes, even with a crispy crust. And with a bow. And straight from the frying pan and onto the table, as we say, piping hot.

Only, probably, the one who has never tried it, in some earthly places where there are no potatoes. Any other normal person who has tasted this dish at least once will never remain indifferent. Even famous ballerinas and athletes who have a diet and regimen sometimes allow themselves to relax. And then they eat not cutlets and sweets, pies and cakes, but fried crispy potatoes.

Many people think that preparing fried potatoes is not at all difficult - peel, cut and fry. To some extent this is true. But the question is different, how to deliciously fry potatoes in a frying pan? This will require certain knowledge, skills, and experience. Here you will find all the most useful secrets and tips. We hope that fried potatoes with an appetizing crust and onions will forever acquire the status of your signature dish.

Fried potatoes with golden crust

Ingredients:

• potato;
• vegetable oil;
• salt;
• onions (optional).

Preparation:

1. To answer the question of how to properly fry potatoes in a frying pan, you should start by choosing the cookware itself.

You will never get tasty and crispy potatoes in a frying pan with a thin bottom, even if it has the best non-stick coating (although it is welcome). Be sure to take a frying pan with a thick bottom and high sides.

The second condition is necessary so that when stirring the potatoes do not scatter all over the stove, and so that they can be fried more. After all, if you do everything right, it will turn out so tasty that it won’t be enough anyway. The best option is a heavy cast iron frying pan.

2. The second very important question is to properly prepare the potatoes.

Peel the tubers, cut into strips or cubes of the same size. Now we need to get rid of the starch. Rinse the potatoes until the water runs clear.

Then put it in a deep bowl, add water and let it sit for 5-10 minutes. Drain the water, place the potatoes in a colander, and let them dry. Before adding to the frying pan, the potatoes must be dry - this is the key to a crispy crust.

3. And now the most important thing. How to fry golden potatoes in a frying pan with a crust?

Place the frying pan on high heat, pour in vegetable oil (do not skimp on it, pour more, use odorless oil) and heat until a slight crackle appears.

Now reduce the heat a little and add the potatoes. You can put a lot of it, during the cooking process the potatoes will fry, but not in a heap, so that it is convenient to interfere. Do not cover with a lid, otherwise the potatoes will begin to steam and will be loose and crumbly.

Do not stir for the first 3-4 minutes so that the crust sets on the bottom layer. Then use a wide wooden or plastic spatula to gently stir the potatoes. Try to insert the spatula from the edge and lift the lowest layer of potatoes to the top in one motion. There should be already browned potatoes on top. Reduce heat to medium and fry until almost done.

Stir a couple more times at intervals of 5 minutes. Salt the potatoes just before the end of frying. Add salt and stir one last time. Just a couple more minutes and that’s it! The potatoes are ready.

4. For those who are interested in the question of how to fry potatoes and onions in a frying pan, it will be useful to know that finely chopped onions should be sprinkled on the potatoes in the middle of cooking. The onion should not be fried; when it is simply brought to a soft state, the dish will turn out much tastier and more aromatic.

5. When serving, you can sprinkle the potatoes with finely chopped fresh dill or green onions.

Let us remind you that last time we cooked.