Hello dear readers. We had a walk last weekend and went to a cafe for a bite to eat. And we love to look for new recipes for ourselves, so we often order new dishes. And just then I came across a young small potato in a pan. I will not say that for me it was a new dish, but I forgot about it. So today I’ll tell you how to fry young potatoes in a pan. And not only in its entirety, but also in its peel.

The first time I learned this recipe was about 25 years ago, from a friend whose father went to work in Moscow. From there he brought this recipe, as it was a budget dish. And a delicious dish.

For cooking, we need:

• One kilogram of small young potatoes
• A teaspoon of salt with a slide
• One clove of garlic
• Vegetable oil for frying potatoes - about 70 grams

And like any recipe, prepare the ingredients. We will start by making potatoes. And by and large it is the most basic and only ingredient, we do not consider spices. Washing potatoes. Moreover, I recommend not washing under running water, but soaking for at least 10 minutes potatoes.

So we just wash all the dirt that can stick to root crops well. You need to choose smaller potatoes. For example, we took potatoes no more than 2 centimeters in diameter on the smaller side. So it will fry faster.

Wash the potatoes twice and pour it into the pan, after pouring the vegetable oil and turning on the stove. Take the amount of potatoes to your family. One kilogram of potatoes is enough for our family. Therefore, I will explain by the example of one kilogram.

You can salt it right away, but you can also during the frying process. For one kilogram, we added one teaspoon of salt with a slide. You can certainly add more, but this is an amateur. When you add onions or garlic, the potato seems to be salt. And we will add garlic.

Therefore, while young potatoes are fried, we prepare the garlic. We clean one clove of garlic and chop. I did it with a knife. He pressed a clove with a blade, and then chopped it with the same knife.

It was possible, of course, to do this with a garlic press. But then I washed the press after one clove I was too lazy.

Fry the potatoes for about 15 minutes, then add the garlic, and fry for another 5 minutes. Since the potatoes are young, they have time to fry them for 20 minutes in a pan. Again, look at your plate.

In 20 minutes, over medium heat, the potatoes were ready. We tried to add garlic at the beginning. So it completely burned down, turned into black garbage in a pan. It’s good that they didn’t stick to the potatoes.

We also tried to boil the potatoes first, and then fry them. The taste is completely not the same, and not for the better, to our taste.

Well, how can you do without a photo session for a finished dish of small potatoes cooked in a whole pan.

According to this recipe, you can cook not only young potatoes in the summer, but also not young potatoes in the winter. But always small, otherwise all the attractiveness of this dish is lost.

The first time I tried it was not a young potato. And as they explained to me 25 years ago, they wash the potatoes, then they scratch them with a fork and fry them in a pan. It was a builders dish. Small potato was, and indeed is, practically the most affordable product in the price category. Yes, and prepared very quickly. Washed, fried and done. You don’t even need to clean.

Well, now we are just modernizing and making ordinary dishes tasty, and most importantly, small potatoes can be quickly prepared. Bon appetit and all the best to you!

It is difficult to count how many recipes of dishes from this root crop exist in the world, however, fried potatoes were and remain close to our hearts. Let’s find out all the subtleties of how fast and tasty, and most importantly, to properly fry potatoes in a pan so that it turns out to be tender and with a delicious ruddy crust.

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

How to fry potatoes in a pan

The rules for frying potatoes are the same for any type of cutting: straws, slices, cubes, slices, and even fried whole young potatoes - are prepared using the same technology. We suggest step by step to consider each nuance of "potato cooking".

How much to fry potatoes in a pan

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

On what fire to fry potatoes in a pan

To get crisps, finely chopped and boiled potatoes are best laid out in well-heated oil and fry the potatoes in it over high heat. So the potatoes will not have time to soak in fat and we will get beautiful golden crusts.

As for large slices or the preparation of whole raw tubers, then the temperature regime will change.

First, fry the potatoes over high heat, literally 5 minutes, then under the lid you should slightly darken the potatoes over medium heat, periodically stirring it. When the tubers are almost ready, add on the stove a fire and bring the "balls" to the crunch.

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

In which pan is it better to fry potatoes

No matter how far modern technology goes, no Teflon and ceramic pans can ever give us the result of frying potatoes like a cast iron.

Heat is distributed evenly in a cast-iron frying pan, which allows you to cook potatoes quickly and with such desirable and appetizing crunches.

Young potatoes in a pan: recipe with garlic

Ingredients

•   - 1 kg + -
•   - ½ -1/3 cup + -
•   - 2-3 teeth + -
•   - 1 bunch + -
• Seasoning “Mix of Peppers”  - ½ tsp + -
•   - taste + -

How to fry whole potatoes in a pan

When, at the end of summer, we get the first potato crop with small tender tubers, I want to rather fry these tender "koloboks" in a pan as a whole.

The recipe that 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 thoroughly wash them with a soft brush. It is advisable to choose tubers of the same size, approximately with a quail egg.
2. Cooking marinade for potatoes. Grind garlic into gruel and mix with finely chopped dill, pepper, salt and vegetable oil.
3. The resulting composition rub the potatoes and leave for 15 minutes. During this time, the contents of the pan should be mixed a couple of times.
4. After a quarter of an hour we set the cast-iron frying pan to warm up, then unload on it the entire contents of the container - potatoes with butter and spices.
5. Fry the "koloboks" on a large flame, periodically mixing them, until a crisp is obtained.
6. Check potato readiness with a skewer or a toothpick. Once the potato is soft inside - the dish can be considered ready.

Fried potato mugs

This very simple, but not particularly fast option for frying raw potatoes in circles in a pan will be by the way on the holiday table and will deservedly replenish the list of the most delicious original snacks.

Ingredients

• Potato (large) - 4 pcs.;
• Sunflower oil - 80-100 ml;
• Garlic salt - to taste;
• Pepper black powder to taste.

How to fry potatoes with mugs in a pan

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

To cut round smooth potatoes faster, you can use a grater-shredder.

• We put a wide, voluminous frying pan on an intense fire, pour oil into it and wait for it to heat up.
• In hot oil, lay the potato mugs in one layer and fry them on both sides until crispy red. Literally 2 minutes on each side.
• Put the ready-made 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 potato declared in the recipe is enough for 4 full servings, so the whole family will have enough tasty treats for the evening.

Fried boiled potatoes is perhaps the best and easiest side dish for a festive table, which can be served with absolutely any meat, fish or vegetable main dish.

Ingredients

• Medium-sized 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 pan

Prepare potatoes for cooking

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

Fry potatoes in a pan

• We put the frying pan on a large flame and pour oil into it.
• As soon as the oil is warmed up, put all the potato halves in a flat side and fry them until the crust is red-brown in color, then turn and fry on the other side.
• We transfer the finished potatoes to paper napkins to remove excess fat.

Making a dressing for a potato snack

• We chop all the greens very finely and mix with a pinch of salt and garlic passed through a press.
• We chop onions in thin rings.
• Dressing with greens and garlic, pour all the potatoes and put the finished dish on a plate with a slide. Lay onion rings on top.

Boiled potatoes fried in a pan, it turns out very tasty, appetizing and satisfying. Serve such a traditional Slavic treat with a classic salad of sauerkraut or with pickled mushrooms.

When buying french fries, we always wonder why it is always so crispy in a cafe, and when it is fried at home in a pan, is it soft? Yes, all because you need to cook such a treat correctly, then we have potatoes in oil will turn out no worse, and even better.

It’s very simple to make such a dish at home with your own hands, you don’t even need any photo or video recipes, because our step-by-step instruction will explain everything more than intelligibly.

Ingredients

• Average potato - 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 pan

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

2. We fill the potato sticks with pepper, mix well, so that all slices are evenly coated with seasoning, and then transfer them to a sieve.

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

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

4. As soon as the oil is heated to the desired state, reduce the heat to medium and send 2 armfuls of potato to the oil. Do not immediately send a lot of whetstones to oil.

5. Fry the potatoes literally a couple of minutes to a confident red-brown crust and take out a slotted spoon on a paper napkin.

6. After the whole potato has been fried, sprinkle it with salt and immediately start tasting, otherwise the potato will become soft from salt.

How to fry potatoes in a pan

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

Fried potatoes with onions

The most popular option is frying potatoes with onions. In some recipes, chopped onion rings are added simultaneously with potatoes to the pan.

Other recipes are still advised to fall asleep in the middle of the frying cycle. But the best option is to separately fry the onions in another pan, followed by the addition of a sauté to cooked potatoes.

Fried potatoes with mushrooms

Potato with mushrooms is a true autumn treat. Cook it should be the same as potatoes with onions. That is, it is advisable to first fry the onion with mushrooms in oil, then remove the fry, and pour potato cubes into the freed pan.

For 15 minutes, fry the root crop and only then mix it with mushrooms, salt and anise with spices.

Tasty potato with fried greaves

No less popular are potatoes fried with greaves. Small pieces of bacon are laid out on a hot pan and fried until the fat is melted, in which the potatoes are then fried with cubes.

Hearty fried potato appetizer with meat

Potatoes with meat are also very relevant, especially for men. To begin with, it is worth frying the meat in oil until tender, and only then potatoes are added to it, which is fried in oil saturated with meat aroma.

According to the same system, potatoes with a liver, heart and other offal are prepared.

Potatoes are the most popular side dish on the casual and festive menu. And knowing how to properly and tasty fry potatoes in a pan, your family will always be able to enjoy their favorite dishes of fried potatoes, cooked in an old new manner.

How to fry crisp in a pan, video from the chef

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

Young potatoes are considered to be too watery and not suitable for frying. In fact, knowing several nuances of cooking, you can fry young potatoes in a pan so that it does not crumble, and an appetizing crust forms on the surface. For this, the tubers are roasted whole and not peeled - the peel enriches the taste, and the integral form does not allow the pulp to fall into pieces. The total cooking time (with preparation) is 35-40 minutes.

Advice.  We need small and medium tubers. Optimal - a little more ripe cherries, the maximum size - with a walnut. Too large potatoes do not have time to fry inside before the upper part burns. The number of potatoes is calculated based on the size of the pan - all tubers should be laid out in a row.

Ingredients:

• young potatoes - 500-600 grams;
• vegetable oil - for frying;
• garlic (preferably young) - 5-6 cloves (to taste);
• dill and other herbs - to taste;
• salt to taste.

The recipe for frying young potatoes whole in a peel

1. Wash the potatoes in a deep bowl, changing the water several times.

2. Put the clean tubers in a plastic bag, sprinkle with coarse salt, then rub thoroughly with your hands. In this case, the salt plays the role of an abrasive substance that removes the loose-fitting peel, which can burn during the frying process.

3. Rinse the potatoes with running water, and then remove excess moisture with a paper towel.

4. Warm up the pan, pour vegetable oil with a layer of about 1 cm. Put new potatoes.

5. Fry for 5 minutes at maximum heat, periodically talking tubers with a spatula. Then reduce the heating power to a minimum, cover the pan with a lid, and fry for 15-20 minutes until cooked, turning potatoes from time to time.

Attention!  If the cover is without a hole, do not cover tightly, leaving a small gap.

6. While the young potatoes are being fried, prepare the other ingredients: peel the garlic and cut into thin strips, and chop the greens with a knife.

7. When the potato is easily pierced with a toothpick (normally fried), add garlic and salt to taste, then turn off the heat on the stove, cover the pan with a lid and leave it for 3 minutes to let the garlic saturate the potato pulp with its flavor.

8. Put the finished young fried potatoes with a slotted spoon in a deep bowl, sprinkle with herbs and mix. Serve hot.

Cooking small potatoes is often something that culinary experts consider below their dignity. "Small potato" - I mean TOTALLY SMALL, the size of a phalanx of a finger and a little larger - the very one that gardeners throw out, and the peasants let cattle feed. But in my family, dishes of small potatoes are, you can say, a delicacy! We specifically collect it and store it separately. The main difficulty for us is to agree on how to cook small potatoes, because each member of the family, read, has their favorite recipe with it.

My favorite - "hazel grouse" - small fried potatoes, which are cooked in a pan in a mixture of two oils. Geographically, the recipe from that part of the Moscow Region that has long been Moscow, from Aunt Luda Demchenko, thank you very much! I can assume that the recipe arose in her family during the hungry war years and was subsequently ennobled to the form in which I learned from her small potato dish. The name "hazel grouse" is due to the fact that each potato has light and dark places, i.e. pockmarked. In this case, small potatoes should not be uniformly golden in color, but in places lighter and in some places brownish.

For 2 servings (as a side dish) we need 500 g. the smallest potato, water - to cover the potatoes when cooking in a pan, salt - to taste, and for frying - 2 tbsp. vegetable and 30-50 butter. Be sure to use a mixture of oils, not one.

Boil the jacket potatoes in salted water until fully cooked. We check readiness for the largest potato.

Peel the potatoes.

On low heat, melt the butter in the vegetable.

Fry the potatoes in a mixture of oils, starting at a low temperature and gradually increasing it, until approximately the same result is achieved. Ideal hazel grouses have a crisp and absolutely soft flesh. The smallest as if blown away when pressed.

Potato grouse is very good with any simple traditional products of Russian cuisine - with salted herring, fresh vegetables or pickles, sauerkraut, with fresh herbs and sour cream with garlic.

Fried potato (young)

Fried young potatoes

Forgot for the long winter, how to fry young potatoes? I offer you a simple recipe for cooking young potatoes, which do not need to be peeled, but simply washed, sliced \u200b\u200band fried well in a convenient frying pan.

This is the easiest way to cook young fried potatoes. And under the recipe you will find other recipes for young potatoes in their skins. Let's try it ?!))

Structure

for 4 servings

• Young potatoes - 8 amount medium size;
• Vegetable oil for frying;
• Salt;

The pan is large with a lid. Diameter no less than 26-28 cm

How to fry young potatoes

1. rinse the potatoes thoroughly (leave them in their skins). Cut into semicircles with a thickness of 2-3 mm.
2. pour oil into the pan (1 cm layer), put on a small fire; as the oil warmed up a little - pour the slices of potatoes. Cover with a hole with a hole (if the cover is solid, slightly open it). Fry over medium heat, stirring occasionally, moving layers;
3. when the fried potatoes are almost ready (try with a fork: almost soft or still resiliently crispy), open the lid, salt. Stir and bring to readiness.

The long-awaited summer food!

Features of cooking young potatoes and taste

Young potatoes are very tasty and desirable food that you wait a whole year before the new harvest. She is good and boiled, and stewed, and fried!

A thin layer of peel adds spicy astringency to her, the uniform seems to restrain her young juiciness and sweetness.

What is better to fry potatoes

The taste of young potatoes is supported by viscous and sweet olive oil. But if you do not have it, it does not matter. On a simple lean, sunflower oil will also turn out very tasty!

Those who have fat or brisket can do without oil at all. For those who want to lose weight, this is the best option (I'm not kidding, nutritionists believe that fried potatoes in fat are more healthy and better accepted by the body than the one in butter).

Slices of fried young potatoes retain their shape and soften better, remaining as beautiful and even as when sliced.

Therefore, they should be tried for preparedness earlier than ordinary potatoes with a thick skin, and not wait until the slices begin to crumble, breaking into small pieces.))

Do potatoes cover when frying

I cover the lid when I need to cook a lot of potatoes, otherwise it will be difficult for her to evenly fry. If the lid is without a hole, do not forget to leave a click for steam to escape, otherwise the potato will be too wet.

If you fry 3-5 potatoes in a spacious pan, you can not cover it.

Do I often have to stir potatoes in a pan

Often you should not mix, fried potatoes do not like hustle and bother without serious reasons. They interfere - go away, wash the dishes, set the table, forget about it for about 5 minutes. Then the potato that’s at the bottom will get a very tasty crust.

And if continuously mixed, the potato slices will remain moist, white and taste close to stewed potatoes. For the same reasons, salt is only at the end.

Do I need to peel young potatoes

If you disdain a potato uniform, you can also scrape off young vegetables, or even remove a thin layer of peel, as usual when we peel potatoes. But in the uniform - tastier.

What to add to young fried potatoes

If you complicate the process of preparing fried potatoes, you can pepper it, add herbs (marjoram, basil, parsley, dill, oregano), chopped onion and garlic in the middle of the frying, if they were burnt earlier. And also, at the very end, hot fried potatoes can be sprinkled with grated cheese or crumbled feta cheese. Or even send it to the oven for 5 minutes, so that the cheese crust seizes. Generally - an overeating!

There are many options. I am sure that every housewife has her own wonderful recipe, slicing options, special tricks and signs))

At the end of frying, you can add, for example, fried chanterelles to the potato. And you get another simple and tasty summer meal -.

And here is another option