How to cook crispy fried potatoes. Potatoes with mushrooms fried in a frying pan. It's time to put the potato strips on the frying pan. Now, pay attention, remember the instructions for proper frying

Frying potatoes - what could be easier? Despite the fact that many people adore such a simple dish, not everyone knows how to cook it correctly. A golden brown crust is especially difficult to achieve. Most people get it instead of fried stewed potatoes. So now is the time the right time in order to learn all the intricacies of preparing this dish.

In this article we will look at how to fry potatoes in a frying pan and in a slow cooker, what oil is best to do this in, and how long it can take to prepare such a simple dish.

Few people know, but the choice of products when it comes to frying potatoes plays a very important role. It is important to choose the right variety of root crop.

Don't forget that knowing how to cut potatoes for frying is also of great importance. The thinner you cut it, the browner it will be.

How to choose potatoes

To make potatoes with a golden crust, you need to choose a variety that contains the least amount of starch. The more of it there is in the root crop, the more abundant the liquid is released. And this prevents you from preparing a delicious fried dish.

How can you tell which potatoes contain a lot of starch? The whiter the fruit, the more starch it contains.

Preparing for frying

Before peeling, potatoes must be washed and then peeled, cutting off the skin as thinly as possible.

How to cut potatoes for frying depends on what kind you are going to cook. This could be French fries, oven fried or any other option. The main thing is that all the pieces are approximately the same size. Then it will cook evenly.

Already cut potatoes must be rinsed again under running water until the water becomes clear.

In order to get rid of excess starch, pour water over the chopped root vegetables and let stand for 15 minutes.

It is important that all pieces are dry before frying. To do this, drain the water and blot with a clean towel or paper napkin.

Selection of cookware

If we talk about how to fry potatoes in a frying pan, then you must first select the appropriate utensils for this. It is best to choose a frying pan with a wide, flat bottom and thick walls. In the age of technological development, it is best to use a frying pan with a non-stick coating, in which case there is a greater chance that the potatoes will not burn. Cast iron will also work. But then you will have to monitor the fire and stir the potatoes periodically. It is better not to use aluminum, enameled and other frying pans with a thin bottom for cooking dishes at all.

If we are talking about how to fry potatoes in a slow cooker, then there will be no difficulty in choosing dishes. All bowls in multicookers are made with a non-stick coating and are suitable for cooking such simple and at the same time delicious dish.

What oil is best for frying potatoes?

What oil is best for frying potatoes? Surely any grandmother will say that it is better to do this with aromatic sunflower oil. Is it so? Let's try to figure it out.

Of course, with such oil the potatoes will turn out tasty and aromatic. But how healthy will such a dish be? Moreover, today on store shelves you can find aromatic oils for every taste.

Definitely clean sunflower oil very useful, but only if it cannot be heated. When heated to 100 degrees, which usually happens when frying in a frying pan, the oil begins to release harmful substances that have an extremely negative effect on the body. Experts came to the same conclusion regarding corn and flaxseed oils.

For frying, it is best to use oils whose heating temperature is much higher. The best option is olive oil. The combustion temperature of the product is 190 degrees. The main thing is to follow the rules of heat treatment, and then you will be able to enjoy not only a tasty, but also a healthy dish.

If you are cooking fried or frying, then olive oil will not be suitable. In this case, it is better to choose a combustion temperature that reaches 230 degrees.

The process of cooking potatoes in a frying pan

Having figured out how to properly prepare the root vegetable before cooking and which oil is best to choose, let’s figure out how to fry potatoes with a crust.

To do this, heat the olive oil in a frying pan to maximum temperature and add the potatoes. There is no need to cover it with a lid, otherwise it will turn out not fried, but stewed.

Now let’s figure out how long to fry the potatoes in a frying pan so that they turn out golden brown and don’t burn.

Do not stir for the first 3 minutes so that the potatoes can “stick”. Next, fry it until it is ready, without stirring or covering with a lid. When the potatoes are fried on one side, carefully turn them over with a wooden spatula so as not to break them, and fry again until crisp. Add oil if necessary.

When the potatoes are fried on all sides, you can salt them. You can add grated garlic and ground pepper.

It is important to fry the potatoes in small batches so that they cook evenly.

Before serving, sprinkle with finely chopped herbs.

How to fry potatoes in a slow cooker

So, to prepare it we need a minimum set of products:

• one kilogram of potatoes;
• a few pieces of lard;
• salt;
• a couple of cloves of garlic;
• ground pepper;
• a bunch of fresh herbs.

Step by step recipe

We prepare the potatoes in the usual way. Cut the lard into small pieces and place in a slow cooker. Set the “Fry” mode.

Fry for 5 minutes until it begins to release fat. Now cut the potatoes in any way you like. And put it into the multicooker bowl. We do not close the lid. The entire frying process will take no more than half an hour. Fry the potatoes on all sides until fully cooked.

Grate the garlic on a fine grater and place it in the slow cooker 10 minutes before it’s ready, close the lid. Before turning off, do not forget to add salt and pepper. Finely chop the greens and sprinkle on the finished potatoes before serving.

Having figured out how to fry potatoes in a slow cooker, let's look at how to do it in the oven.

Homemade potatoes

Ingredients:

• kilogram of potatoes;
• rice oil or lard;
• vegetable oil for frying mushrooms;
• salt and ground pepper;
• 0.5 kilograms of mushrooms (chanterelles or champignons);
• a bunch of fresh dill;
• several cloves of garlic;
• one head of onion.

How to cook

First you need to prepare the mushrooms.

If you choose chanterelles, you need to sort them out and rinse them under running water. Then cut each mushroom in half and fry in a frying pan in vegetable oil. Fry for 15 minutes until the water has evaporated. There is no need to bring it to readiness, since the mushrooms will still be fried in the oven.

In the case of champignons, they need to be washed and cleaned. Dry on a paper towel and cut into small slices. Champignons do not need pre-frying.

Prepared potatoes should be cut into thin rings. Preheat the oven to 180 degrees.

Pour oil over the baking sheet, or best of all, grease it with lard, and lay out the potatoes in one layer. Fry the root vegetable on one side for 3 minutes, turn over and fry for the same amount. After it is fried, place mushrooms on both sides.

At the next stage, finely chop the onion and grate the garlic.

You need to add the onion to the baking sheet a few minutes after you add the mushrooms. Add the garlic a couple of minutes before you are going to pull out the home-style potatoes.

At the same time, add salt and pepper. At the last stage, sprinkle the dish with finely chopped dill.

We looked at how to fry potatoes with onions and mushrooms at home in the oven. Bon appetit! You can serve with pickles or fresh tomatoes.

Fried potatoes with onions in a frying pan

Let's look at this recipe step by step.

Step one. Ingredients. To prepare delicious fried potatoes with onions, we will need the following products:

• potato;
• olive oil;
• onion;
• salt and ground pepper;
• fresh greens.

Step two. Prepare the potatoes. We wash, peel and cut the potatoes into small slices from 3 to 5 millimeters long. Wash again and dry with a paper towel so that the potatoes are better fried and do not stick together.

Step three. Peel the onion and chop finely.

Step four. Wash the greens and chop finely. Dill is best for fried potatoes.

Step five. Frying process. On cast iron frying pan heat the olive oil and add the potatoes. Do not reduce the heat and fry the root vegetable on one side, without turning over, for about 5 minutes. Although you can regulate how long to fry the potatoes in a frying pan yourself. It all depends on how you cut the potatoes and what kind of pan you chose. Once the potatoes are browned on one side, you can turn them over. Reduce the heat and continue frying. We do not cover with a lid. Add onion. Salt and pepper a few minutes before turning off. Before serving, sprinkle with finely chopped dill.

Now you know how to properly fry potatoes in a frying pan and in a slow cooker so that they turn out not only tasty, but also healthy.

Ingredients:
- 0.6 kg of potatoes;
- 3 tablespoons of vegetable oil;
- salt to taste.

How to cook with photos step by step

Wash potatoes in cold water. Clean the skin. And again we rinse thoroughly, while removing any remaining (possibly!) uncleaned areas. Cut the potatoes in half. If you want, you can fry whole potatoes, but then you need to choose very small ones, otherwise they will take a long time to fry. Place the cut potatoes on a paper towel (or a cloth one - natural fibers are preferable) and thoroughly blot off all the moisture. If you don’t do this, the oil will splatter a lot when frying - and you yourself may get hurt, and you will have to carefully wipe everything around the stove.

Heat a frying pan with vegetable oil. Place potatoes in hot oil in one layer. If you put a lot of potatoes at once, they will not fry simultaneously and evenly until golden brown. Some of the potatoes, although ready, will not be golden brown and may fall apart. So if you have a large portion of potatoes, it is better to fry them in 2 pans at the same time.

Fry the potatoes over medium heat, uncovered, until golden brown, about 4-5 minutes, without turning them.

Then turn the potatoes over. I have one secret how to turn it over fried potatoes during the cooking process without any problems. If you remove the pan from the heat, wait 1 minute, and then start turning, the oil will not splatter as much as if you did it while holding the pan with the potatoes on the heat.
Place it on the stove again and fry on the other side for another 4-5 minutes, until golden brown.

Now add salt to the fried potatoes in a frying pan, cover with a lid, reduce the heat to low and bring to readiness. This usually takes up to 10 minutes. Please note that we salt the potatoes at this stage; if this is done earlier, the potato pieces will not retain their original shape so well.

It is very easy to make sure that the potatoes are ready - just pierce them with a wooden skewer. If it goes in easily, then the potatoes are ready.

Serve the finished potatoes immediately while they are hot - this will be the tastiest.




Tips and tricks:
Today I fried potatoes in a very small frying pan; I chose neat round tubers, all of the same size. And in the end, my finished fried potatoes all turned out to be the same size. This is important - these potatoes (the same size) are cooked at the same time, and look much more appetizing than cut up as needed.




But this type of cutting, as I did today, is not at all necessary. First of all, we decide on the form fried potatoes. If you want to fry potatoes into cubes, it is better to choose potatoes of the same size - then the cubes will be approximately the same. If you want to cut potatoes into “pucks”, you need to select them of approximately the same diameter, then the pieces of fried potatoes will be the same. If the potatoes are not large, just cut them in half - they will fry quickly enough and will look very appetizing.



The amount of potatoes depends on your appetite. Usually 300 g of potatoes is enough for 1 full serving.
Well, for fried potatoes, be sure to do

Boiled potatoes are an excellent side dish that goes well with fish and any meat, but this dish has one drawback - it is only tasty when freshly prepared. But, as a rule, every housewife always cooks with a small reserve so that her household, God forbid, does not go hungry. But what to do with yesterday's potatoes? It’s tasteless to reheat, throw away - transfer the food! It turns out that in just 5 minutes you can prepare very tasty fried potatoes with a crust. At the same time, you don’t need to bother with the oven for a long time; these potatoes are cooked in a frying pan. The potatoes turn out delicious, with a beautiful crispy crust.

Ingredients:

(2-3 servings)

• 500 gr. boiled potatoes
• 1 tsp paprika
• ground black pepper to taste
• hot red pepper to taste
• salt to taste
• 1-2 tbsp. ketchup
• 2 tbsp. flour
• 3-4 tbsp. vegetable oil

• So, how to fry potatoes in a frying pan with a crust? Everything is indecently simple. Let's take yesterday's boiled potatoes, put it in a wide saucepan or bowl; a plastic food container is quite suitable.
• By the way, in order for the crust of fried potatoes to be crispy, it is better to use not freshly boiled potatoes, but yesterday’s potatoes, since they have already dried out a little, which is what we need)))))
• In a cup or small bowl, mix 1 teaspoon paprika, 1/4 tsp. hot red pepper seasoning, a little ground black pepper, a little salt. (If you are preparing potatoes with a crust for the first time, then be careful with hot pepper. It's better to put less at first and then add to taste.)
• Add a couple of spoons of ketchup and mix everything well.
• Pour the resulting spicy mixture over the potatoes, mix with your hand so that the mixture coats all the potatoes more or less uniformly.
• To avoid getting your hands dirty, you can cover the container with potatoes with a lid and mix by gently shaking the container.
• Sprinkle the potatoes with flour, shake in the container so that the flour is evenly distributed over the potatoes. We repeat the operation.
• Pour more oil into the pan. When the oil is hot enough, add the potatoes to the pan. It is advisable that the potatoes lie in one layer.
• Fry the potatoes in a frying pan over medium heat until golden brown. This only takes a few minutes.
• Then turn the potatoes over so that the other side is well browned. Taste for salt and spices. If something is not enough, you can add salt and pepper. Fry the potatoes on all sides.
• That's all! As you can see, frying potatoes in a frying pan with a crust is very simple, and most importantly, quick and practical! I hope you enjoy this fried potato recipe, it has saved me many times))))).

Everyone probably knows how to fry potatoes in a frying pan, but I want to tell you my recipe for fried potatoes. Just a couple simple secrets, and the result is... well, just lick your fingers: tasty, crispy, much tastier than fries.

And how delicious it is to fry potatoes with a crust.

Let's start with the most banal thing - peel and wash the potatoes.

If possible, cut into identical pieces as in the photo.

The first secret to crispy potatoes: wash the cut potatoes 2-3 times. This is necessary in order to wash away the starch from the surface of the potatoes as much as possible so that they do not stick together or stick. For the last time, drain the water through a sieve, let it drain and, placing the chopped potatoes on a clean towel, blot, removing any remaining moisture.

By this time, the frying pan with sunflower oil should already be well heated over the fire.

The second secret of crispy potatoes is hidden in the frying pan. If you want to get the tastiest, crispiest potatoes, it’s better to fry them in old cast iron pans. For example, we carefully keep our grandmother’s old frying pan just for frying and crisping potatoes.

Place the potatoes in the frying pan and let them warm up and brown over high heat.

And now, the third secret of crusty potatoes: there should be so many potatoes that they lie in the pan in one layer, otherwise the potatoes will never turn out crispy. These will undoubtedly be delicious fried potatoes, but, alas, without a crispy crust and will not look like fries at all.

We start stirring only when we see that the bottom of the potatoes has begun to change color to light brown. Until this moment, we only periodically shake the frying pan so that the sunflower oil comes into maximum contact with the potato pieces.

Well, now, how long to fry the potatoes. Frying time depends on how hot your burner is. It takes me 15-20 minutes before the first stirring. Then I gently stir again 3-4 times, every 5-7 minutes.

When to salt fried potatoes? I only add salt at the very end. I added salt, stirred and... straight to the table. Yes, if you have fresh dill, don’t forget to finely chop and sprinkle on the potatoes before serving.

More details in the video

Everyone, everyone, everyone - have a delicious crunch.

I would also like to note that potatoes fried according to this recipe are perfect as a side dish for a hot holiday dish and as a tasty and satisfying meal for every day. Now you know all the secrets of making delicious crispy potatoes.

Fried potatoes are the most favorite and sought after dish in some families. There are many men who are ready to eat it every day (and even without meat). We'll tell you how to properly fry potatoes in a frying pan so that they don't fall apart and remain deliciously fried, as well as how to easily complement dishes with unusual ingredients.

Crumbly, with or without crust, with lard or butter, with ketchup or sauerkraut- The only thing tastier than fried potatoes is fried potatoes! Each housewife has her own frying secrets, but the recipes still have something in common - two ingredients are usually used: potatoes themselves and vegetable oil. The remaining ingredients are always at the discretion of the craftswoman.

For the simplest method we need:

• potatoes - 1 kg (the number of tubers depends on the number of eaters);
• salt - a pinch;
• vegetable oil - 150 ml.

Peel the potatoes and cut them into cubes. The main thing is that they are not too thick and of the same size. How to find your way? It’s very simple - remember the French fries everyone is used to and cut them, trying to give them the same shape. Place the potato pieces in a bowl with cold water so that it does not have time to darken.

The secret of an experienced housewife: varieties with a low starch content are suitable for frying. It is best to use light yellow and red ones, but white ones are good for purees and first courses.

While the potatoes are cutting, heat a frying pan with vegetable oil. The best cookware for such a dish is one with a thick cast iron bottom. The fire should not be too strong, otherwise the root vegetables will quickly burn at the bottom and remain raw at the top. Optimal temperature- slightly below average. In the meantime, discard the potatoes and thoroughly wipe them from water with a paper towel or kitchen towel, but clean and dry.

It's time to put the potato strips on the frying pan. Now, pay attention, remember the instructions for proper frying!

1. For the first 8-10 minutes, do not touch the potatoes: let them fry quietly: if you start tossing the pieces, they will quickly lose their shape.
2. Carefully pick up the straw with a spatula, turning it over in one solid layer: usually the crust on the bottom grabs the pieces evenly.
3. We turn it over and go about our business again. Only after 5-7 minutes will it be possible to approach the potatoes and stir them a second time.
4. Add salt to the dish correctly at the end so that the potatoes do not fall apart.
5. A minute or two before the end of the process, cover the potatoes with a lid so that they simmer slightly.

Well-fried potatoes are ruddy, golden, exude magical aromas, and inside each piece hides melting, delicious pulp. We eat it with pickles or dipped in barbecue sauce.

It may seem like a labor-intensive process. In fact, it is enough to cook potatoes a couple of times to master the skill well and for a long time. By the way, to fry one or two tubers (and this is quite enough for hearty lunch per person) takes only a few minutes.

With added onion

Many housewives fry potatoes in a frying pan with onions and do not recognize other options for the dish. Onions add sweetness and juiciness, perfectly setting off the potatoes. It’s worth admitting that if you don’t know some tricks, the dish turns out more like a stew, so we’ll tell you step by step recipe proper “onion” potatoes.

The best potatoes are the same size so they cook more evenly.

1. Peel the potatoes and fry until half cooked.
2. When the straw has reached the al dente stage (remains slightly crunchy inside), add the onion and mix.
3. If you add the chopped onion right away, it will turn out “cooked” and will change the taste of the dish for the worse, so you should add it at the end of frying.
4. Add some salt to the potatoes. Bring to readiness and serve.

Serve potatoes and onions with slices of black bread, barrel cucumbers, herbs and sour cream. Or we eat it as a side dish for fish or chicken.

With crust

Potatoes in oil will turn out more appetizing if you fry them not with vegetable oil, but with the addition of butter. The crust turns out crispy, the potatoes melt in your mouth, and the dish acquires a pleasant creamy aftertaste.

To get a crispy crust, you can soak the potatoes in advance - the excess starch will go away, and they will crisp up perfectly after frying.

The crust always turns out golden brown if you do not cover the frying pan with a lid, but fry the potatoes in an open frying pan.

In this recipe, you can deviate from tradition and cut the root vegetables into round pieces: they will fry faster and the correct golden brown crust will form. Otherwise, follow the instructions of the first recipe - everything will turn out perfect!

With mushrooms

Fried potatoes with mushrooms (also called mycelium) - a traditional dish for autumn, when people are actively collecting Forest mushrooms. The main mistake of many cooks is to add boiled mushrooms to the finished dish and then simmer everything together. The potatoes begin to “float” and acquire a not very pleasant porridge-like consistency.

1. Fry the potatoes in a frying pan until almost fully cooked.
2. In a separate saucepan, fry the boiled wild mushrooms with onions until all the liquid has evaporated.
3. Add a piece of mushrooms butter(they complement each other perfectly and make the taste of potatoes much brighter).
4. Combine with potatoes.
5. Lightly simmer everything together until fully cooked.

Before serving, you can sprinkle the potatoes with fresh dill and season with a spoonful of fresh sour cream. We eat a light dish vegetable salad, seasoned with fragrant vegetable oil or lemon juice.

How to properly fry potatoes in a frying pan with meat?

Show me at least one man who, after a hard day at work, will refuse tender and hearty potatoes fried with meat?

In order for the potatoes to turn out fried and not stewed, we recommend writing down a few rules:

1. For potatoes, it is better to take meat that cooks quickly: pork, chicken fillet, young veal.
2. Meat and potatoes are fried separately and combined at the last moment.
3. If you want to make the dish juicier, add more onions or pieces of lard.
4. The potatoes are cut into square pieces - the straw in this recipe will quickly break, causing the consistency to lose its accuracy.

The total cooking time for potatoes is calculated based on the type of meat, but in general it rarely exceeds 60 minutes (we take into account the time of peeling the potatoes!). Vegetarians can replace meat with soy or pieces of eggplant - it turns out very tasty and “nutritious”.

Option for frying potatoes in lard

In Ukraine, potatoes in lard are national pride and a traditional dish for all residents of the country. The trick of the dish is precisely in frying the lard: it is important to evaporate the fat from it, and only at the end fry it, turning it into cracklings. To do this, cut pieces of lard into 5 mm cubes and fry over high heat. Then reduce the heat and simmer until the lard begins to melt.

Add potatoes, cut into cubes, mugs or sticks, to the melted lard and fry them until tender. Potatoes cook faster because the heating temperature of the lard is high. And in this case, you can salt it right away so that it absorbs all the juices and becomes juicy and aromatic.

This version is hearty, high-calorie, truly masculine. It is usually served with smoked or salted fish and pickled vegetables. On holidays, you can present the eater with a “little white one” - ice-cold, of course, from tiny glasses.

Country-style fried potatoes

Dish on a quick fix, but at the same time, they learned to cook hearty, very “warm” in the villages. At harvest time, when there is little time for cooking, it has helped housewives for centuries. And at the same time, it helps to put into use substandard small-sized potatoes that cannot be stored for a long time.

You can boil the potatoes in advance - all you have to do is fry them in a large frying pan with onions and salt.

To prepare we will need:

• small potatoes - 1 kg;
• onions - 2 pcs.;
• salt - to taste;
• vegetable oil - to taste;

Wash the small potatoes thoroughly, removing dirt with a stiff brush. Boil water in a large saucepan, boil the potatoes directly “in their jackets” and let them cool. Next, it's up to you to decide: some people like potatoes with their skins on, while others aren't lazy about peeling off the skins. The taste will be different, but both options are very tasty.

Next, cut the potatoes into 2 parts. Onion chop into cubes, saute until golden brown in a frying pan in vegetable oil. Add potatoes to the onion, fry everything together until golden brown. The finished dish exudes magical aromas and attracts eaters. Serve with herbs, pickles, pickles - everything you have in the house. Country-style potatoes are self-sufficient, satisfying, do not require additions in the form of steaks, and they are also delicious cold.

If suddenly the remains of dinner for some unknown reason survive, fill them with eggs in the morning, add bell pepper, garlic and tomatoes - get an original breakfast.

A few secrets for preparing a delicious dish

Why do some craftswomen produce potatoes that are aromatic and sweet, while others turn out watery and constantly burn?

1. A wide frying pan is suitable for frying, and the layer of straw should not be thick - this way it will not cook in its own juice.
2. Well-dried potatoes are the key to a pleasant crunch and an appetizing crust.
3. The frying pan must be thoroughly and evenly heated.
4. You can soak the straws in advance (for example, in the evening) - excess starch will come out, and the dish will turn out even tastier.
5. Potatoes are salted only at the very end - this way they do not soften and do not absorb excess fat.

You can prepare the dish with any vegetables, pieces of bacon, hunting sausages, ham, beat eggs into it and add garlic and herbs - there are a lot of options, and it’s easy to please yourself with the dish several times a week, without fear that you will get tired of it.

Fans of diets will exclaim: “What about the figure! More than 300 calories are “hidden” in just 100 grams of potatoes!” But let’s remember what gastronomic pleasure this dish brings and let’s remind you about moderation - it’s enough to eat the dish in small portions, don’t season it with fatty sauces, don’t eat bread, and it definitely won’t do any harm! Bon appetit.