Fried potatoes with a golden crust in a pan. Recipes for delicious fried potatoes. Crispy Fried Potatoes - Cooking Secrets

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

How to cook with a photo step by step

Wash potatoes in cold water. We clean the skin. And again, thoroughly rinse, while removing the left (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 fry for a long time. We spread the cut potatoes on a paper towel (or fabric - their natural fibers are preferable) and carefully blot all the moisture. If this is not done, the oil will splatter heavily during frying - and you yourself may suffer, and everything around the stove will have to be carefully wiped.

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

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

Then turn the potatoes over. I have one secret how to flip fried potatoes during cooking without any problems. If you take the pan off the heat, wait 1 minute, and only then start flipping, the oil won't splatter as much as it would if you kept the pan with the potatoes on the fire.
Put it on the stove again and fry on the other side for another 4-5 minutes, until golden brown.

Now salt the fried potatoes in a pan, cover with a lid, reduce the heat to a minimum and bring to readiness. This usually takes up to 10 minutes. I draw your attention to the fact that we salt the potatoes at this stage, if this is done earlier, the potato pieces will not retain their original shape so well.

Making sure the potatoes are ready is very simple - just pierce it with a wooden skewer. If it goes in easily, then the potatoes are ready.

Ready potatoes are immediately served on the table while they are hot - this will be the tastiest.




Tips & Tricks:
Today I fried potatoes in a pan quite small, neat round tubers chose all the same size. And in the end I have and ready fried potatoes all came out the same size. This is important - such potatoes (the same size) are cooked at the same time, and look much more appetizing than chopped as you have to.




But this kind of cutting, as I did today, is not at all necessary. First of all, we decide on the shape of the fried potatoes. If you want to fry potatoes in sticks, it is better to choose potatoes of the same size - then the sticks will be about the same. If you want to cut the potatoes into "washers", you need to pick them up about the same diameter, then the pieces of fried potatoes will be the same. If the potatoes are medium-sized, it is enough to cut them in half - they will fry quickly enough and will look very appetizing.



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

There are situations when the refrigerator is empty and there is no way to fill it, since there are several days left before the salary. But what then to cook for dinner? Here the “duty” dish will always come to the rescue - fried potatoes. In combination with pickled homemade cucumbers or vegetable salad, this is a pretty good way out. crisis situation when you need something to feed your family. By the way, this dish is most often the first among young chefs who are just learning the basics of mastery. Is it possible to make it in a new way, using additional ingredients and spices? Of course, there are many secrets on how to fry delicious potatoes. This will be discussed in our article.

How to cook delicious potatoes?

1. For frying, it is best to take potatoes with an average starch content. If it tends to boil very quickly, you will not be able to get whole ruddy pieces, since when turned over during frying, a too crumbly root crop will turn into a shapeless mass.
2. It is best to cut the potatoes in the form of sticks or chopping the halves of the tuber into plates of medium thickness. If the pieces are too large, it will be problematic to fry them, while small ones will not be able to brown, falling apart, or vice versa, they will turn into crispy chips.
3. To cook potatoes in a pan, use a medium-thick pan. With a thin bottom, the dish may burn, and thick-walled containers will not provide a crispy crust. The lid must not be closed.
4. Additional ingredients can be vegetables (onions, garlic, carrots, zucchini), minced meat or mushrooms. They are added to the floor ready meal. And, of course, aromatic herbs, spices and all kinds of seasonings are used - dried dill, ground pepper, oregano, Provence herbs, etc.

How to fry delicious potatoeswith crispy crust

1. The first secret to guaranteeing the formation of golden pieces is to pre-soak the cut potatoes in water to remove excess starch. After 20-30 minutes of being in a saline solution (1 tablespoon per 1 liter of water), discard the mass in a colander and let it drain well. Then blot the bars with paper towels before you start cooking.
2. The second condition is that it is necessary to put the chopped pieces on a preheated pan, otherwise the potatoes may simply stick to the surface. What oil to cook with? Everyone has their own option. Vegetarians love vegetable, someone prefers cream or its mixture with pork fat. The recipe of Ukrainian cuisine is especially appetizing, according to which fried pieces of bacon with meat are used.

3. How to fry tasty potatoes? The third important advice: you need to catch the moment when you should turn the sliced ​​\u200b\u200bpieces. You don't need to stir it often while cooking. Let the bottom crispy layer form, and only then, prying with a fork or spatula, lift it up, as if swapping places with the raw top bars. By following all the recommendations on how to fry delicious potatoes, you will make your dish not only “on duty” in emergency cases, but also your favorite. Fantasize and get new versions of the well-known

Fried potatoes, despite their calorie content, are considered a favorite food of many people. It is served as a main course and used as a side dish. And although many people know how to cook potatoes, I will tell you how to properly fry potatoes in a pan with a crust and onions.

The highlight of a properly fried potato is a tasty and appetizing crust. Not every cook can get it, because making potatoes crispy and ruddy is not so easy. To get the result, you must follow the rules during preparation and frying. On this account I have good advice. I recommend checking them out.

• Cut the potatoes into wedges, sticks, slices, straws or cubes. Before cooking, I advise you to soak it in clean water. This will increase the chances of getting a nice and crispy crust. Just keep in mind that in this case it will be lost most of useful substances.
• Put the potatoes only in a frying pan with boiling oil. And the thickness of a uniform layer of potatoes should not exceed five centimeters. Do not add salt during cooking, as the potatoes will absorb a lot of fat. Bring the taste of the dish to perfection before serving.
• To get crispy potatoes, fry initially on high, and then on moderate heat. In no case do not cover the pan with a lid, otherwise you will get stewed potatoes as a result, and to make the dish brown, sprinkle with a little flour.
• Do not stir the potatoes often while frying. For this purpose, use a plastic or wooden spatula. Immerse it in potatoes and gently lift the bottom layer. Do not make any random movements.

Usually refined vegetable oil is used to make fried potatoes. But you can cook the dish in butter. Only to get tender and fragrant potatoes in this case, you will have to constantly monitor it so that it does not burn. If you are not afraid to spoil the figure, feel free to use animal fat or bacon. The result will be amazing.

As for the calorie content, it will reach exorbitant levels. The calorie content of fried potatoes is 320 kcal per 100 grams.

Classic pan fried potato recipe

Ingredients:

• Potatoes - 4 pcs.
• Vegetable oil - 6 tbsp. spoons.
• Salt.

Cooking:

1. Cut the peeled and washed potatoes into slices 3 mm thick. Then send to a frying pan with hot oil and evenly distribute.
2. Roast for about fifteen minutes until done. Turn over only once. Do this after the potatoes are browned on one side.
3. After frying, put the potatoes on a paper towel to drain excess fat. Salt, garnish with chopped herbs and send to the table.

Video recipe

Contrary to seeming simplicity, not every novice cook succeeds in preparing crispy and browned potatoes the first time. Results can only be achieved with practice. So if the first attempt fails, do not give up and practice. Therein lies the secret of success.

The most popular potato recipes

Potatoes are a versatile product. If you think it's hot - the only way cooking, you're wrong. It is boiled, steamed, baked in the oven, added to a salad, used as a filling for a pie. The most daring cooks make vodka from potatoes.

The main part of the proteins, vitamins and minerals that potatoes are rich in is contained in the cambium layer. Therefore, it is recommended to cut the peel thinly, otherwise the lion's share of substances valuable to the human body will be lost.

Vegetables and herbs are combined with potatoes. Often served to the table, accompanied by various pickles, sauerkraut or pickled mushrooms. But there are products with which it is not recommended to use it. It's about about milk, sugar and fruits.

Consider popular and tasty step by step recipes from potatoes, and you will get the opportunity to verify this.

stuffed potatoes

Stuffed potatoes - beautiful dish, which is suitable for everyday feast, and looks at festive table. As a filling, I use fish, various meats, mushrooms or vegetables. You can take the toppings of your choice.

Ingredients:

• Potato - 12 pcs.
• Carrot - 1 pc.
• Tomato paste - 1 tbsp. a spoon.
• Wheat flour- 1 tbsp. a spoon.
• Sour cream - 4 tbsp. spoons.
• Vegetable oil - 3 tbsp. spoons.
• Onion - 1 pc.
• Pork - 400 g.
• Meat broth - 500 ml.
• Salt and pepper.

Cooking:

1. Chop the onion into small cubes and fry in oil until golden brown. Pass the pork through a meat grinder twice, add the onion, salt, sprinkle with pepper and mix.
2. Cut off the top of a peeled potato and remove the core with a knife or spoon. To prevent falling apart during baking, the wall thickness should be within one centimeter. Fill the potatoes with the mixture.
3. Fry the grated carrots in oil until softened. In a separate frying pan without adding oil, fry the flour until it becomes creamy. Add broth to flour, stir, put carrots together with sour cream and tomato paste and stir.
4. Put the prepared potatoes on a baking sheet treated with oil and pour over the sauce. It remains to send the dish to the oven. Bake at 200 degrees for about an hour.

When I first cooked this masterpiece, the family was delighted. Since then, I have been periodically preparing a delicacy to satisfy the culinary needs of the household. I hope the treat will leave the same impression on your family members.

Potato casserole

This culinary masterpiece is truly outstanding. I'll tell you about him.

Ingredients:

• Potato - 1 kg.
• Minced pork - 500 g.
• Onions - 2 heads.
• Carrot - 2 pcs.
• Mushrooms - 300 g.
• Processed cheese - 200 g.
• Eggs - 5 pcs.
• Universal seasoning, pepper, salt.

Cooking:

1. Boil the peeled potatoes until fully prepared. Chop the onion, pass the carrot through a medium grater. Fry the prepared vegetables in oil until half cooked along with chopped mushrooms.
2. Add minced meat to the pan, stir and fry until cooked. At the very end, salt the contents of the pan, pepper and sprinkle with seasoning.
3. Pass the boiled potatoes through a coarse grater, and beat the eggs with salt.
4. Put half the potatoes on the bottom of the mold, spread half the cheese on top, and then the whole filling. Pour half of the egg mass over everything, lay out the remaining ingredients and pour over the eggs.
5. Send the form covered with foil to the oven. At 180 degrees, the casserole cooks for about twenty minutes. I advise you to serve it in combination with pickles or sour cream.

There is no doubt that the dish is prepared elementarily. To make the delicacy beautiful, before serving, decorate with sprigs of fresh herbs and figurines from fresh vegetables.

New Year holidays already on the nose. If you are compiling New Year's menu, include this recipe. All guests will be delighted with the masterpiece.

Baked potatoes with vegetables

I propose vegetarian recipe- Baked potatoes with vegetables. Although it does not contain meat products, the dish turns out to be hearty and tasty, and it can be served separately or as an addition to fish or meat.

Ingredients:

• Potato - 500 g.
• bell pepper- 2 pcs.
• Onion - 1 head.
• Eggplant - 1 pc.
• Garlic - 3 cloves.
• Olive oil - 0.33 cups.
• Table vinegar - 2 tbsp. spoons.
• Pepper, salt, ground oregano, basil.

Cooking:

1. Pour over the vegetables specified in the recipe cold water. Peel the potatoes and cut into thick slices. Remove the stalk from the eggplant, remove the seeds from the pepper. Cut them up big.
2. Prepare the form. I advise you to use a wide and deep container so that the vegetables are half filled. It is inconvenient to mix vegetables in a small form. Place the potatoes in the bottom of an oiled dish.
3. Put the onion, pepper and eggplant on top. Pre-fry the onion if desired. As for other vegetables, they are used raw.
4. In a deep bowl, mix dried herbs, add salt, olive oil and vinegar, pepper and beat. Pour the resulting mass over the vegetables. It is important that the dressing evenly covers everything.
5. Send the form with vegetables to the oven for twenty minutes. The temperature is 200 degrees. After the time has elapsed, mix the contents of the form, and continue cooking, reducing the temperature to 170 degrees. Remove the dish after 40 minutes.

If the family does not adhere to a vegetarian way of eating, this delight is sure to please. In addition, if you wish, you can always supplement it with baked lamb or dietary rabbit.

Stewed potatoes with mushrooms

The next recipe is stewed potatoes with mushrooms. For cooking, take your favorite mushrooms. Canned, frozen, and fresh will do. This will not affect the result in any way.

Ingredients:

• Potato - 1.5 kg.
• Mushrooms - 350 g.
• Onions - 2 heads.
• Carrot - 2 pcs.
• Garlic - 3 cloves.
• Oil, laurel, salt, pepper.

Cooking:

1. Cut the peeled and washed potatoes into medium slices, put in a saucepan and cover with water. Place the container on the stove
2. While the main ingredient is being cooked, wash the mushrooms, dry them and chop them into small pieces. Pass the carrot through a coarse grater, and chop the onion into cubes.
3. In hot oil, initially fry the onion, then add the carrot, mix and fry together. At the very end, send the mushrooms to the pan and fry until the moisture evaporates. Season with salt and pepper at this stage.
4. After boiling water, put a few leaves in the pan bay leaf and garlic passed through the press. When the potatoes become soft, add the mushrooms fried with onions and carrots and mix. Stew the dish under the lid until cooked. Stir the contents of the pot.

Such stewed potatoes are combined with various additions, including salted salmon, vegetable salads, cold cuts or regular kefir. It will please with excellent mushroom aroma and spicy taste.

Potato pancakes

It is not known who invented potato pancakes. Some say that Belarus is the birthplace of the dish. Ukrainian chefs unanimously declare that a masterpiece has been created in their country. It's not that important. The main thing is that the dish, despite its simplicity, is really tasty.

If you have not had to cook them before, I suggest the simplest recipe. With it, you will make ruddy, crispy and mouth-watering pancakes, combined with sour cream.

Ingredients:

• Potato - 4 pcs.
• Flour - 4 tbsp. spoons.
• Eggs - 2 pcs.
• Salt.

Cooking:

1. Pass the washed and peeled potatoes through a meat grinder or fine grater. Add flour along with eggs and salt. Mix everything. The main thing is that there are no lumps in the mass.
2. In a suitable frying pan, heat vegetable oil and use a spoon to lay out the potato mass. When pancakes are browned on one side, flip over. Since everything happens quickly, I do not recommend moving away from the stove.

Despite its enviable simplicity, the dish will rebuff intricate croutons or primitive pizza, especially if served in combination with a sauce that includes sour cream and herbs.

The history of the origin of potatoes

At the end of the article, a fascinating history lesson awaits you. On which of the continents man first discovered potatoes is unknown. Its habitat is South America. The vegetable began its distribution from Peru. Such assumptions have been made by historians.

Ancient people searching alternative way food, tubers of wild potatoes were found in the ground.

Ancient Indians living in the territory South America, cooked potatoes in a variety of ways. But the favorite was a dish resembling chips. It was stored for a long time and satisfied hunger.

On the territory of Europe, the vegetable appeared in 1565. The Spanish king Philip 2 ordered the plant to be delivered to the palace. Despite this, the vegetable did not immediately receive recognition. At first, potatoes were grown incorrectly due to lack of experience and knowledge. Even Europeans tried to eat unripe tubers, poisonous fruits and tops, which led to poisoning and health problems.

And although people rebelled against the consumption of potatoes, European kings did everything possible to spread the plant, trying to solve the problem of hunger. In the middle of the seventeenth century, the vegetable gained popularity and acquired the status of the main European agricultural crop.

In Russia, potatoes appeared at the end of the seventeenth century. Peter I, during a visit to the Netherlands, became interested in this outlandish vegetable and took it with him. Initially, in Russia, the plant was considered a curiosity and exotic. At balls and receptions, they were served to the table as an overseas delicacy, seasoned with sugar.

In the middle of the nineteenth century, the country's leadership began to distribute instructions for growing and eating potatoes. As a result, the vegetable began to be grown on a large scale, eaten, given to livestock as feed, processed into alcohol and starch.

The question of how to fry potatoes in a pan, perhaps, will not confuse anyone. However, this does not mean that for everyone it turns out to be tasty, appetizing, with a golden alluring crust. From this article, you will learn how to cook fried potatoes so that even the neighbors have a desire to visit you. There are a huge number of recipes, but we will first discuss those 7 rules of the process, without which you will not move a single step in this matter.

Rule 1: which potatoes to take for frying?

It should be a variety containing as little starch as possible, otherwise you will not get a crispy crust, but a real puree. To get rid of excess starch, leave peeled tubers in cold water for at least 20-30 minutes. If you are afraid that the potatoes may darken, add a few drops of lemon juice to the water.

Rule 2: how to cut tubers?

If we really want to know how to fry potatoes in a pan according to all the rules, then this moment cannot be ignored. So, as soon as our potatoes have given up excess starch, they must be cut into sticks. It is desirable that their width is not more than 1 cm. Otherwise, small pieces will dry out a lot, and large ones will not fry. After cutting, rinse the product again, then place it on a paper towel to dry.

Rule 3: a heated frying pan is the key to success!

Each person associates fried potatoes with a golden crust. It is precisely to obtain such beauty that it is necessary to heat the pan very strongly, and only then lay the product. However, don't wait until sunflower oil starts to smoke tastier potatoes from this will not, but only burn.

Rule 4: how much to pour sunflower oil?

The answer is simple: more! Naturally, within reason. On the one hand, the potatoes should not float in oil, on the other hand, the pan should not be dry. Do not be afraid, pour in the oil, the potatoes will take as much as they need.

Rule 5: how often to stir?

Try to do this as little as possible, otherwise you will get porridge. If you do not fry a lot of potatoes at once (and this is not recommended), then it is enough to mix everything 3-4 times for cooking.

Rule 6: don't salt

Of course, no one will like fried potatoes without salt, but salt should not be added immediately, but about 5 minutes before they are ready. Why is that? If you do this right away, then the potatoes will release a lot of excess juice, and this will deprive you of the much-desired golden brown.

Rule 7: cooking time

If you are interested in how much to fry potatoes in a pan, then it is impossible to give a definite answer. It also depends on the type of potato, on what heat you cook, and on your preferences. So the only thing left to do is to try!

The benefits of potatoes

Above, we examined the basic rules that must be followed in order for fried potatoes in a pan to turn out fragrant and appetizing. Is this product helpful? Of course, there are plenty of calories in such a dish, but few people stop it. How can you refuse such deliciousness? In order not to think about calories, you better know that fried potatoes contain potassium, magnesium, phosphorus, iron, calcium, folic acid, carotene and other useful vitamins and minerals. Now let's move on to the recipes.

The classic cooking

You already know all the rules on how to fry potatoes in a pan. So feel free to start the process. Take the required amount of potatoes, wash them, leave them in water for a while, then cut into cubes, rinse again, and dry.

Now heat the pan, pour enough vegetable oil. By the way, this product must be refined, otherwise the finished dish will smell not of potatoes, but of what the oil is made from. Put in potatoes. Try not to be distracted from the process for a long time, keep track of when it's time to mix the potatoes. When the product has the same crust, it becomes softer, salt the dish, and turn it off after 4-5 minutes. This is the simplest and quick recipe, which is ideal for those who are just learning how to fry potatoes in a pan.

Fragrant potato with bacon and mushrooms

Now let's move on to a recipe that you can cook every day, and it won't get boring! So let's stock up on groceries. You need to purchase: 800-900 g potatoes, 300 g champignons, 2 onions, 3 eggs, 80-90 g bacon, green onion, salt, ground pepper.

We prepare potatoes for frying in the manner described above, but we just cut them not into cubes, but into circles, mushrooms into slices, bacon into thin slices, onions - as you like. Beat the eggs a little, add salt and spices to taste.

In the fat that remains from the bacon, fry the mushrooms and also put them on a separate plate.

Now we pour high-quality vegetable oil into the pan, fry the main product there almost until cooked, salt it. Now pour the onion to the potatoes, fry for another 5 minutes. After this time, add bacon and mushrooms to the mass, mix.

From above, distribute the egg mixture as evenly as possible, put the pan on a small fire for 5 minutes, do not mix! Sprinkle the finished dish with green onions.

New potatoes with dill

It's fragrant summer dish everyone will like it, so cook and enjoy! And if you don’t know how to fry young potatoes correctly, then write it down or memorize it. So, you need to prepare the following ingredients in advance: 1 kg of young potatoes, vegetable oil, salt, dill to taste.

When the potatoes are still young, you can’t just fry them, otherwise everything will turn into porridge. First, the product must be boiled a little. To do this, boil the kettle, wash the potatoes, peel them, cut them into cubes not 1 cm each, but 2-3 cm each. Put the main product in a saucepan, pour boiling water over it and cook for about 10 minutes. Next, drain the water, heat the pan, add vegetable oil and fry the potatoes there for only 5-7 minutes. Try to mix as little as possible, do not forget that the potatoes are young.

Now wash the dill and finely chop it. Salt the potatoes, pepper, add greens and mix everything gently. Bon Appetit!

Roast potatoes with pumpkin

This is enough unusual dish, which is not as popular as, for example, regular potatoes fried with onions. But it is very useful, it can be cooked in fasting or served as a vegetable side dish for meat dishes.

The main ingredients, pumpkin and potatoes, take in equal proportions, rinse, peel, cut into small pieces. Fry potatoes (you already know the rules), and add pumpkin 10 minutes before cooking. When the dish is almost ready, salt it and add spices to taste. Bon Appetit!

Garlic, Onion and Thyme Potato Recipe

Just the name of the dish makes you want to rush to the kitchen and cook, doesn't it? No problem, just prepare the necessary products in advance and go! So, we need to purchase: about 1 kg of potatoes, 9-10 tbsp. l. unsalted butter, 1 onion (preferably red), 2 cloves of garlic, a few drops of lemon juice, thyme, salt, pepper to taste.

For this recipe, as for one of the ones described above, we first boil the potatoes until half cooked, after cutting them into cubes.

Next, put butter in a hot frying pan, heat it, send chopped garlic here, cut red onion into 8 parts, pour lemon juice, mix, cook for a couple of minutes.

We recline the potatoes in a colander, all the water should drain. After that, we transfer the main product to the pan with the rest of the ingredients, mix well. Reduce heat and cook for 20-25 minutes.

As soon as the main product is ready, sprinkle it with salt, pepper, thyme. Bon Appetit!

Potatoes cooked with egg

This dish is prepared quickly enough, it can be made with an unexpected arrival of guests or with a lack of time. You will need the following ingredients: about 1 kg of potatoes, 4 chicken eggs, vegetable oil, pepper and salt to taste.

My potatoes, peel, cut into strips. We heat the pan, add oil there, lay out the main product and cook it over medium heat for about 15 minutes. When the potatoes are almost ready, salt it, pepper it, beat in the eggs here, fry until tender. You can serve this dish with both vegetables and meat. It will be delicious either way.

How best to fry potatoes, with what ingredients - you decide. Don't be afraid to experiment. Bon Appetit!

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

The easiest way to fry 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 for strong fire 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, the finished dish definitely cannot be cooked 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.







1. The potatoes are washed, after which each is cut into 4-6 pieces. 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.