Roasting potatoes in a pan. Fried potatoes - what's the secret to a crispy crust? Sauce for fried potatoes

Today I want to tell you how to cook fried potatoes in a pan. Yes, yes, I know that fried potatoes are not healthy at all, but ... It's so delicious! And I'm not at all urging you to cook it every day, not at all. But sometimes you can afford a small portion delicious fried potatoes in a frying pan. I was surprised when, after talking with many of my friends, I realized that few people know the right recipe fried potatoes in a pan.

No, it is, of course, prepared, but the result is not always what is expected. Either it turns out ruddy, but raw inside, then it’s ready, but without an appetizing crust on top ... Then the oil splashes too much, then the potatoes do not hold their shape, but fall apart ...

So today I decided to tell you how and what to do: how to fry potatoes in a pan so that they do not fall apart, and how much to fry potatoes in a pan, and how to achieve a golden crust on the outside and a soft middle ... In general, a real master class on topic: "How to cook fried potatoes in a pan." Ready to remember? Then let's get started...

Ingredients for 3 servings:

• 1 kg of potatoes;
• 2-3 cloves of garlic;
• 2-4 tablespoons of vegetable oil for frying;
• salt - to taste.

How delicious to fry potatoes in a pan:

Wash the potatoes in cold water and peel the skin. Rinse thoroughly again.

When answering the question of how to properly fry potatoes in a pan, it is worth remembering a few important rules. One of them: no excess moisture. We spread the potatoes on a clean napkin and get wet, removing the water. If this is not done, the water remaining on the tubers will splash during frying, which will greatly complicate the process.

Cut the potatoes into strips, about 5-7 mm thick. The length of the straw depends on the size of the tubers. If the potatoes are large, cut them crosswise so that the slices do not turn out to be too long (they may break during frying). Not very large potatoes cut lengthwise.

Warm up in a frying pan vegetable oil. Lay out the potatoes. There should not be too much potatoes in the pan, otherwise it will not be fried, but rather stewed. Here is the answer to the question of how to fry potatoes in a pan with a crust - do not put too much of it in the pan. For the indicated amount of potatoes, you will need 2 pans with a diameter of 24 cm.

Fry the potatoes over medium-high heat for 3-4 minutes, then carefully flip over. Fry for another 3-5 minutes. Turn over again, reduce the heat slightly (it should be below medium) and cover the pan with a lid. Fry for 4-5 minutes and mix gently.

Cover with a lid again and fry for another 5 minutes. How long to fry potatoes in a pan in time depends on the thickness of the potato slices and its variety. Therefore, taste the potatoes for readiness and decide for yourself whether to continue frying.

Salt the finished potatoes, put the garlic passed through the press to it, and mix gently. Actually, garlic is not an essential ingredient at all, if you don’t like it, you may well not use it.

We send the pan to the smallest fire for another couple of minutes.

Hot potatoes are served immediately.

For frying, it is better to choose tubers of the correct shape, then there will be less waste when cleaning.

The quality of the finished potato depends on the amount of vegetable oil. If you fry potatoes in a large amount of oil (4-5 tablespoons), they will be all with a crispy golden crust.

Fried potatoes - simple, tasty, satisfying and fast food for lunch. It is being prepared for hastily, and the aroma of delicious crispy potatoes spreads throughout the house.

If you need to urgently do something for lunch, then this recipe is for you.

You will need:

• six medium potato tubers;
• black pepper - to taste;
• vegetable oil - 30 ml;
• butter - 40 gr;
• garlic cloves - 3 pcs.;
• salt - 15 gr;
• fresh dill.

Step by step preparation:

1. Pour the peeled and washed potatoes cold water. Let stand 10 minutes. This is done so that the starch goes into the water, and the potatoes turn out to be crispy.
2. After that, drain the liquid, and chop the tubers into strips.
3. Heat a frying pan on gas, pour vegetable oil on its surface and throw a piece of butter, after a minute it will melt and you can throw potatoes.
4. The first 7 minutes, cook without a lid, occasionally stirring the contents of the pan.
5. Then reduce the power of the fire, and fry until the potato wedges are softened and covered with a golden crust.
6. At the end, add pepper and salt, chop the chopped garlic and dill.
7. Fragrant tasty potato ready!

With onions in a pan

Grocery list:

• one bulb;
• salt to taste;
• three large potatoes;
• frying oil.

How to cook fried potatoes with onions in a pan:

1. Process potatoes by peeling and washing them.
2. Chop it into thin sticks.
3. Heat a frying pan, pour in the sunflower oil and toss in the potato pieces.
4. Stir it infrequently, as you will only break whole pieces.
5. Rid the onion from the husk and chop finely.
6. Add the onion mixture to the skillet.
7. Cook with the lid open.
8. Gently flip the potatoes over to the other side with a wooden spatula.
9. After 10 minutes, add salt and mix the food for the last time.

How to fry potatoes in a slow cooker?

Maybe fried potatoes and a harmful dish, but very tasty. And in a slow cooker, it turns out even more fragrant and satisfying.

You will need:

• three tomatoes;
• potatoes - 1 kg;
• three sweet peppers;
• one carrot;
• a bunch of fresh herbs;
• sunflower oil;
• one bulb;
• spices and salt;
• one eggplant.

How to prepare fried potatoes in a slow cooker:

1. Process all vegetables, removing the peel, extra seeds.
2. Pour boiling water over the tomatoes and peel the thin skins.
3. Pour oil into the multicooker and turn it on.
4. Chop the potato tubers into strips.
5. Transfer them to the multicooker bowl, cook it in the “frying” mode for 7 minutes.
6. Cut the vegetables, the onion into half rings, the carrots on a grater, the eggplants and tomatoes into squares. Greens - finely chopped.
7. Throw the eggplant, carrots and onions to the potatoes, sprinkle with salt.
8. In the kitchen appliance menu, press the "Baking" mode.
9. Saute until vegetables soften.
10. Sprinkle in the tomato slices and cook for another 5 minutes.
11. Leave the dish in the slow cooker for a few minutes before serving. Arrange the potatoes on plates and sprinkle with herbs.

Recipe in Odessa

Main Ingredients:

• onions - 2 pcs.;
• a piece of butter - 70 gr;
• ten potatoes;
• salt - 12 gr;
• sunflower oil - 100 ml.

Action algorithm:

1. Peel the potato tubers, rinse under the tap, cut into equal slices.
2. Rinse the pieces again in water. Starch will leave them, and the dishes will not stick together.
3. Process the onion according to the standard procedure and cut into rings.
4. Turn on a strong fire, put a frying pan on it.
5. After a minute, pour the oil and spread the potatoes in an even layer.
6. As soon as a golden crust appears on it - add onion, pour salt and put butter.
7. From time to time, mix the whole mass with a spatula.
8. After 8 minutes, the dish will be ready.
9. If you do not like a lot of oil in potatoes, we throw it into a colander. So superfluous fatty oil flow out.

With meat

Men love this dish. Meat + potatoes + butter = fatty, tasty and satisfying food.

Recipe Ingredients:

• pork - 150 gr;
• vegetable oil - 50 ml;
• fresh herbs - 15 gr;
• potatoes - 0.6 kg;
• two pinches of salt;
• black pepper - 8 gr.

How to cook potatoes with meat:

1. Cut the washed pork into slices.
2. We heat the pan with oil, put the pieces of meat on it.
3. While the meat is cooking, chop the peeled tubers into cubes.
4. Flip the meat over to the other side. When it is browned, lay out the potato mass.
5. From this moment, fry the food for another 10 minutes, salt and pepper.
6. We continue cooking with the lid closed, occasionally stirring the dish gently.
7. Sprinkle tender steaming potatoes with a crust with fresh herbs, and serve on the dining table.

With the addition of mushrooms

Mushrooms diversify potatoes and bring a new range of flavors.

Main Ingredients:

• six potato tubers;
• mushrooms -0.3 kg;
• one bulb;
• butter - 30 gr;
• salt - 10 gr.

How to prepare fried potatoes with mushrooms:

1. Process the mushrooms, washing, peeling. Randomly cut.
2. Chop the onion finely.
3. Peel the potato tubers and chop into cubes.
4. Throw a piece of oil into a heated pan. It will melt soon.
5. Increase the power of the fire, and add the pieces of mushrooms.
6. As soon as the liquid in the pan is added from the mushrooms, evaporate it and put the onion to fry.
7. After 5 minutes, add the potato wedges and cook for 20 minutes, occasionally stirring the whole mass.
8. If the oil evaporates quickly, add vegetable oil.
9. Once the potatoes are cooked, salt them.
10. Sprinkle with parsley if necessary.

Recipe Ingredients:

• paprika - 5 gr;
• potatoes - 0.5 kg;
• salt - 12 gr;
• ground pepper red or black - 5 gr;
• sunflower oil - 200 ml;
• other seasonings to taste.

Step by step:

1. Rinse potato tubers thoroughly under the tap without peeling them. Use hard sponges for washing dishes for this.
2. Cut each tuber into four pieces.
3. We prepare the marinade - pour 30 ml of oil from the total amount into a separate bowl, throw spices and pepper there, add salt and dissolve the bulk ingredients in the oil.
4. Pour the marinade over only half of the potatoes and cook them on a hot frying pan for 10 minutes.
5. Add and fry the rest of the potatoes.
6. We put the oozing oil in a bowl and serve with ketchup or sour cream. Enjoy your meal!

I wonder if there is at least one person on earth who would not love fried potatoes and would not know how to fry it deliciously? Yes, even with a crispy crust. And with a bow. And straight from the frying pan and onto the table, as we say, from 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 ever tasted this dish will never remain indifferent. Even famous ballerinas and athletes who have a diet and regime sometimes allow themselves to relax. And then they eat neither cutlets and sweets, pies and cakes, but fried crispy potatoes.

Fried potatoes with a golden crust

Ingredients:

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

Cooking:

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

You will never get tasty and crispy potatoes in a 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 the potatoes are stirred, they do not crumble all over the stove, and so that it can be fried more. After all, if you do everything right, it will turn out so tasty for you that it will still not be enough. Most the best option- Heavy cast iron skillet

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

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

Then put in a deep bowl, pour water and let stand for 5-10 minutes. Drain the water, put the potatoes in a colander, let it dry. Before being sent to the pan, the potatoes must be dry - this is the key to a crispy crust.

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

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

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

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

Stir a couple more times at 5 minute intervals. Salt potatoes just before the end of frying. Salt and stir for the last time. A couple more minutes and that's it! The potato is ready.

1. For those who are interested in the question of how to fry potatoes with onions in a pan, it will be useful to know that finely chopped onions should be sprinkled on 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.
2. When serving, you can sprinkle the potatoes with finely chopped fresh dill or green onions.

Fried potatoes with Provence herbs recipe

Fried potatoes with provencal herbs your whole family will like it due to its piquancy and rich taste. Potatoes are the most popular and famous dish of many Russians. There are a lot of potato recipes, and new ones appear every day. We offer you one delicious recipe fried potatoes, which are very easy to prepare.

Ingredients:

• potatoes (medium) - 10-12 pcs;
• provencal herbs - 0.5-1 tsp;
• garlic salt (to taste);
• vegetable oil - 3 tablespoons;

Cooking fried potatoes:

1. Fried potato recipe. Rinse potatoes in cold water, cut into long sticks.
2. Take a frying pan with thick walls and a bottom, lay out potato wedges, pour generously with vegetable oil, season with garlic salt and fry a little.
3. Sprinkle the herbes de Provence on top and stir. This is how fried potatoes turn out (photo).
4. You need to fry the potatoes until cooked. Lay out on a plate. Delicious fried potatoes are ready. Add greens if desired. Enjoy your meal!

Delicious fried potatoes with onions

Today we will reveal to you the secret of the most delicious fried potatoes. For many young housewives, this simple dish causes very violent emotions. Like, what could be easier than frying potatoes? But it turns out that the preparation of this elementary dish has its own wisdom of cooking.

But first things first. To cook fried potatoes, we beat a cast-iron skillet with a lid, if any. If not, any heavy-bottomed pan will do. On non-stick, it turns out a good fried potato, but it still doesn’t taste the same. What you need to cook fried potatoes:

Ingredients for Roasted Potatoes with Onions:

• 10 medium sized potatoes;
• 1-2 onions;
• Vegetable refined oil;
• Salt;
• Pepper;
• Optionally - garlic and herbs.

How to cook fried potatoes:

1. We take young potatoes and peel them very thinly. If the potatoes are old, then peel off the skin with a thick layer.
2. We wash the peeled tubers well in cool water and cut into small cubes or straws.
3. Heat vegetable oil in a frying pan. It does not need too much, to start pour 4 tablespoons. You can use melted lard for frying.
4. Cover the pan tightly with a lid and fry the potatoes for 10 minutes. During this time, stir it with a wide spatula 3 times.
5. We clean the onion from the husk and chop it finely. Add onions to the already slightly fried potatoes.
6. This is done exactly 10 minutes after the start of frying so that the onion does not burn out. Salt the potatoes, add pepper and your favorite spices, mix well and do not close the lid again, otherwise the onions and potatoes will turn out like boiled.
7. We do not make too strong gas, we keep it a little less than average. We do not interfere with fried potatoes too often - let them brown. It is impossible to say a certain cooking time, everyone has different pans, and the amount of fried potatoes will also turn out to be different.
8. We fry until ready. You can peel the garlic and finely chop it a few minutes before the fried potatoes are ready, or squeeze it through a garlic press.

Serve hot with fresh milk or sour cream. You can finely chop the greens and sprinkle it with ready-made potatoes.

Enjoy your meal!

Fried potatoes with champignons

Surely all people like the taste of mushrooms fried in a pan. And if this product is used in combination with potatoes? It turns out gourmet dish, which will take its rightful place on the festive and everyday table. The recipe is for two servings of potatoes.

Main ingredients for cooking:

• Half a kilogram of potatoes (5-6 pieces of medium size);
• 170-180 grams of fresh champignons;
• 1 large onion;
• A teaspoon of salt and a pinch of black pepper;
• Vegetable oil 100 ml;
• Greens.

Cooking:

1. We clean the vegetables from the peel and rinse under running water. Mushrooms should also be washed, it is advisable to get rid of the top film if it starts to darken.
2. Cut the potatoes into slices, dry on a paper towel. Pour the potatoes into a pre-heated pan with vegetable oil. Fry the product over medium heat until a golden brown crust forms on its surface.
3. In parallel with the preparation of potatoes, we heat the second frying pan, brushing a little with vegetable oil. Cut the mushrooms into four parts and pour into the pan.
4. Cook over medium heat until fully cooked. Next, cut the onion into half rings, chop the greens and add to the mushrooms. After 5-7 minutes, the mushrooms can be removed from the stove.
5. Mushrooms are added to the potatoes, which by this time turned out to be ready. Salt, pepper, fry for literally another 2 minutes. Mushroom potatoes are ready.

We recommend using two frying pans during the cooking process. This is very important, only in this way the potatoes and mushrooms will have a toasted crispy crust. If you fry potatoes in the same pan with mushrooms, then the dish will turn out to be stewed. The thing is that when frying, these ingredients release a large amount of liquid. Processing vegetables in different pans, the liquid evaporates quickly, and the product is fried with high quality.

Fried young potatoes

Many housewives are tormented by the question of how to cook young fried potatoes. It is worth noting that the most delicious young vegetable is a small potato.

We will cook small potatoes whole, without peeling. Portion is for three people.

From the ingredients we need to take:

• 750 grams of young small potatoes;
• 50 grams of butter;
• Salt and pepper to taste;
• Greens;
• 4 small garlic cloves or 1/2 teaspoon garlic powder

Potatoes in size should not exceed the diameter of a cherry tomato. It is desirable that all vegetables have approximately the same size. This way all the potatoes can cook at the same time. It is best to buy such a product in the market, where new potatoes are pre-sorted into bags according to size. Another advantage of small potatoes is their low cost.

Cooking:

1. Take a large bowl and pour into it required amount potatoes. Rinse thoroughly and place on a paper towel to absorb excess moisture. It is not necessary to peel the vegetable. However, if you prefer to eat a refined product, then there is one little secret.
2. In the same bowl where you wash the potatoes, add three heaping tablespoons of salt. Pour in enough water to cover the entire potato. Hold the bowl above the sink and begin shaking the bowl vigorously. After a couple of minutes, you will see that the peel itself will peel off the vegetable. Very simple and fast, and most importantly, you can additionally lose calories by doing this exercise.
3. Before you start frying young potatoes, they need to be boiled until half cooked. To do this, take a saucepan, pour water into it and pour the potatoes. The liquid should rise above the vegetables by 1.5-2 cm.
4. As soon as you understand that the product is almost ready, drain the water through a colander. Leave the semi-finished product for five minutes, this will allow all excess liquid to drain. Heat up the pan and melt the butter in it.
5. We spread the potatoes and fry for 7-10 minutes. At the very end, before removing the dish, squeeze the garlic, salt and pepper. Finely chop the greens and send to the pan.

The dish turns out incredibly tasty and outwardly attractive. Enjoy your meal.

Rustic fried potatoes

Country-style potatoes are prepared not only at home, but also served in expensive restaurants in our country. This dish is the perfect example of how simplicity and sophistication can be combined on one plate. Before frying village potatoes, we need to take the following Components:

• 500 grams of medium sized potatoes;
• 100 ml of sunflower oil;
• One small onion;
• Salt, pepper to taste;
• Greens;
• Two cloves of garlic;
• 100 gr. grated cheese or salted hard cheese.

Cooking:

1. It is worth noting that the use a large number salt can threaten oversalting. After all, one of the components of the dish is cheese or cheese, which already have a salty taste. We wash the potatoes and cut them into slices, first in half, and cut the halves again.
2. Pour the potatoes into a preheated pan with sunflower oil. Cover with a lid, stirring occasionally. Parallel to the hot potatoes, we cut the onion into cubes, chop the greens and rub the cheese (or cheese) on a medium grater.
3. As soon as a pleasant golden crust appears on the surface of the potatoes, add the onion and squeeze the garlic.
4. We bring the added ingredients to readiness.
5. Then salt, pepper and add herbs. This dish is recommended to be served hot, without waiting for the potatoes to cool. Pour into serving bowls and top with grated cheese. Read more:

• Fried potatoes It is recommended to serve with pickles. It could be anything - sauerkraut or tomatoes, cucumbers or zucchini. The thing is that potatoes fried on sunflower oil, fat enough. And this can adversely affect the health of the stomach or pancreas. Acid from pickles contributes to better absorption and digestion of the product.
• Green onions are also an indispensable component in the process of eating fried potatoes.
• Quite often, tomato juice is served with this dish.
• It would be nice to supplement the potatoes with a pre-prepared sauce. It can be banal ketchup or gourmet cream cheese sauce. Many people prefer mustard, adjika, sour cream and garlic and other types of sauces.
• In order for the dish to turn out to be less high-calorie and fatty, it is necessary to fry potatoes in refined oil. These products are pre-cleaned. However, if you want to indulge yourself and make delicious fried potatoes, then instead of butter, you will have to use lard or fat. Of course, it is too high in calories, but it is insanely delicious. To get the piquant taste of potatoes, some housewives fry them in butter.

Today you learned how you can fry potatoes, which will turn out incredibly tasty. Such dishes will be appreciated by your relatives and friends.

Not even every experienced hostess knows how to fry potatoes properly and tasty. After all, the perfect dish should be a delicious golden crust and a soft tender middle. The following are the most successful recipes fried potatoes.

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

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

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

With onions in a pan

Ingredients: half a kilo of potatoes, 2 white onions, spices, salt, oil.

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

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

In a slow cooker

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

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

Butter is added to already cooked potatoes. Immediately after this, the dish is served hot to the table.

The legendary recipe in Odessa

Ingredients: about a kilogram of potatoes (8-10 tubers), 2 large onions, table salt, 70 g of fatty butter and half a glass of refined.

1. To begin with, washed and dried potatoes are cut into equal slices. This will allow her to cook evenly in the future. The thickness of the slices should be no more than ½ cm.
2. Sliced ​​potatoes are washed again from excess starch and dried.
3. The onion is chopped into rings.
4. Refined oil is well heated in a frying pan. Potato slices are laid out in it and fried with frequent stirring. When the pieces are covered with a light blush, you can add chopped onion and butter.
5. Next, the dish is fried for another 8-9 minutes over high heat with vigorous stirring. It is not necessary to cover the pan with a lid.

So that the treat does not turn out to be too greasy, you can put the finished potatoes in a colander and let the excess oil drain.

Potatoes in a frying pan

Ingredients: 6-7 medium sized potato tubers, coarse salt to taste, refined oil.

1. First, the potatoes are washed, cut into equal-sized slices of arbitrary shape. Next, be sure to rinse them well with running water a couple of times to get rid of excess starch and dry them with a paper towel. Without this step ready meal you definitely can’t cook with a crust.
2. Refined oil warms up well in a wide frying pan with a thick bottom. Potatoes are laid out in one layer. If you pour a whole mountain of vegetable pieces, then you will also have to forget about the “crunchiness” of the treat.
3. The smaller the serving of potatoes, the more ruddy it will turn out in the end.
4. The dish is fried with an open lid with frequent stirring.

Ready potatoes in a frying pan with a crust are served hot. It is very tasty to complement it with various spicy sauces. For example, sour cream with garlic and chopped herbs.

How to cook potatoes with meat?

Ingredients: 260 g pork pulp, a mixture of colored ground peppers, a large white onion, 1 teaspoon table salt, a pound of potatoes.

1. The meat pulp is cut into thin oblong pieces. If desired, you can slightly beat off the product with a special hammer. The thickness of each piece should be no more than 0.5 cm.
2. Prepared meat is salted, peppered and fried until tender in hot oil. You need to cook it over high heat for a couple of minutes on each side.
3. The potatoes are peeled, washed, dried with napkins and chopped into even, identical straws. Next, you need to send it to the pan with pork. Together, the ingredients are cooked for another 5-6 minutes.
4. After that, onion, chopped in half rings, is poured to them.
5. The pan remains on fire until all its components are completely cooked. If desired, in addition to the onion, fresh chopped garlic can also be added to the pan.
6. You need to stir the dish for all the time no more than 3 times. Otherwise, the contents of the pan will quickly turn into an unappetizing mass.

Ready-made fried potatoes with meat are generously sprinkled with chopped herbs and immediately served at the table.

With the addition of mushrooms

Ingredients: half a kilo of potatoes, 1-2 white onions, 380-420 g of any mushrooms, 4-5 garlic cloves, coarse salt, aromatic herbs.

1. If young potatoes are used, they can be chopped directly with a thin, tender skin. An old vegetable must be cleaned. The potatoes are chopped into arbitrary pieces, which must be washed well and dried with paper towels.
2. The onion is peeled and chopped into small cubes. Garlic is chopped with a knife or simply passed through a press.
3. First, onion and garlic are fried in well-heated oil. As soon as the products are slightly reddened, prepared potatoes are sent to them. Together, the products are cooked for 12-14 minutes.
4. Mushrooms are washed, finely chopped and lightly fried in a separate pan.
5. When the potatoes are half cooked, mushrooms are laid out to it, salt and aromatic herbs are also added.

1. The potatoes are washed, after which each is cut into 4-6 parts. The skin is not peeled off.
2. A marinade is prepared from oil, salt and seasonings. They are filled with potato pieces.
3. After 10-12 minutes, you can put the pickled potatoes in hot oil and fry over high heat until tender.

In Ireland, it is believed that there are only two things in the world that need to be taken seriously - marriage and cooking potatoes. Next, we will partially consider the second point, namely, how to fry potatoes in a pan so that it turns out fragrant, crispy with a delicate yellowish crust. Despite the outward simplicity of the technology, there are nuances in it, without understanding which the dish will not turn out delicious.

1. Sort. Not all potatoes are good for frying. Varieties with a high starch content are best left to puree, as they do not give a ruddy crust, and when frying, the pieces stick together. Soaking in water only partially solves the problem of excess starch.

I advise you to fry potatoes with red or yellow skins, because the flesh of white varieties darkens faster after cutting or a bluish tint appears on it. Choose large, even tubers with firm skins and no signs of spoilage. In late spring or early summer, last year's potatoes shrivel, becoming unsuitable for frying.

2. Frying pan. In stores, a wide selection of pans of different shapes, sizes, materials and bottom coatings. But for fried potatoes, most professional cooks prefer to use the classic cast-iron skillet with a thick bottom and high sides, which keeps a constant temperature, and when stirring, the potato pieces do not fall out on the stove.

Cast iron skillet - best friend fried potatoes

Of modern models, a wok pan, which has the shape of a hemisphere, is suitable. Such a frying pan heats up quickly, fries even large pieces well and saves oil. It is clear that you can fry potatoes in any pan in the house, but the result will be worse.

Wok - a modern replacement for the cast-iron counterpart

3. Oil. Any refined vegetable oil is suitable. It withstands high temperatures without changing the taste of the potatoes. The most useful is olive oil, you can fry on any variety except " Extra Virgin”, created for salads and other dishes without heat treatment.

Unrefined oil contains water residue, foams when heated, absorbs other flavors, and boils potatoes rather than frying them. Butter is added only at the end of cooking to enhance the taste. Under the influence of high temperature, it quickly burns, giving an unpleasant bitter aftertaste.

Potatoes fried in lard or lard turn out to be more satisfying, but their aroma and taste change slightly, and the golden crust acquires a sloppy brownish tint. This is an amateur dish.

The amount of oil for frying depends on the pan. Potatoes should not float, but the pan cannot be dry either. The normal layer is 5-6 mm. It is better not to save money by adding a little more oil. When properly fried, the potatoes quickly become covered with a crust and do not absorb a lot of oil.

4. Slicing. The shape of potatoes for frying can be any: circles, sticks, slices, large or small straws. Slicing affects only the aesthetic perception of the dish. The bras look nice fried meat or fish, circles are usually served with fish dishes, long slices are in harmony with baked meat, and straws are combined with cutlets and steaks.

The shape of the cut doesn't matter.

The main thing is that all the pieces are about the same size and shape, otherwise the small slices will burn before the large ones have time to fry. The optimal thickness of the pieces is about 1 cm.

In most cases, potatoes are peeled before slicing. The edges of the peeled tubers are even and neat, but the fried potatoes with the skin have a more interesting texture. The taste doesn't change. In some recipes, the presence of the peel is a prerequisite, for example, in rustic potatoes.

Young potatoes, harvested before the beginning of July, are usually not peeled, but fried together with a tender skin.

5. Expediency of preliminary boiling. The procedure increases the cooking time, but makes sense. fried raw potatoes it turns out fatter and not as crispy as first boiled, because in boiling water the pulp loses a lot of starch. But drying boiled potatoes before frying is more difficult than raw. There is one secret: after draining the water, cover the pan with a lid, then put it on high heat for 20-30 seconds, thanks to which the excess moisture will evaporate.

6. Adding other ingredients. As seasonings, onions, red and black ground peppers, garlic, parsley, dill, rosemary root are added to fried potatoes. It is important to know at what stage to add each ingredient. For example, if the onion is brought in immediately, it will burn quickly. Therefore, it is better to fry onions in a separate pan and mix with potatoes at the very end of cooking (4-5 minutes before cooking), this applies to other vegetables, as well as mushrooms, which need less time for heat treatment. To enhance the taste, 1-2 minutes before the dish is ready, you can put a piece of unsalted butter in the pan.

You need to salt the fried potatoes at the very end, otherwise they will soften and turn into porridge!

Classic fried potato recipe

Ingredients:

• potatoes (medium) - 6 pieces;
• vegetable oil - 50-100 ml (depending on the pan);
• lemon juice - 5-6 drops (optional);
• pepper, garlic, other seasonings, herbs (optional) - to taste;
• butter - 1 teaspoon (optional);
• salt - to taste.

Cooking:

1. Cut the potatoes into slices of arbitrary shape up to 1 cm thick.

2. Place the pieces in a deep plate, pour cold water over, hold for 10-30 minutes to wash out excess starch.

So that the pulp does not darken, you can add 5-6 drops to the water. lemon juice or 1-2 grams of citric acid.

3. Drain the cloudy starch water. Pour the potatoes again with fresh cold water. Hold for 2-3 minutes, then drain the water again.

4. Dry potato slices on napkins or paper towels to get rid of residual water.

You can fry only absolutely dry potatoes, otherwise the hot oil will splatter. Evaporating, water particles break out to the top, taking oil with them. By negligence, you can burn your face and eyes.

5. Pour vegetable oil into a cold frying pan, you should get an even layer. Heat the pan as hot as possible until a light smoke appears. Highly important point! If this is not done, the slices will stick to the bottom of the pan and then burn.

6. Spread the potatoes in an even layer on the pan. It is not necessary to completely fill the pan, it is better to fry the slices in a couple of visits. This will cook the potatoes faster and make it easier to mix.

7. After 1-2 minutes, shake the pan slightly so that the pieces stuck to the bottom fall behind, but do not turn over!

8. Finely chop the onion (optional).

9. When a golden or light brown crust appears on the bottom of the potato slices (usually after 5-10 minutes), carefully turn the potatoes over to the other side so that the top, not fried layer is in oil.

10. Periodically turn the potatoes (4-5 times for the entire cooking) so that they do not burn. Turning too often impairs the taste.

Turn the slices conveniently with a wooden spatula

The total cooking time for fried potatoes depends on the power of the stove, pan, and variety. On average, it takes 20-25 minutes to roast.

11. 4-5 minutes before readiness, add chopped onion, garlic, spices, herbs.

Fans of soft fried potatoes can cover the pan with a lid.

12. 2-3 minutes before removing from heat, salt the dish and add butter (optional).

13. Ready-made fried potatoes are served hot, they are not tasty when cold.