How to fry crispy potatoes in a frying pan: step-by-step recipe with photos. Frying potatoes correctly

I don’t know why, but people are usually divided into two categories - those who love and obey fried potatoes, and those who, no matter how much they puff, cannot learn how to cook this simple dish. Fortunately, I have long been and reliably (I hope reliably) belonged to the first group - I know how to fry potatoes, I love it and I create in every possible way. Do you want me to tell you my secrets?

Fried potatoes: the classic way

If you still dream of mastering the actually simple science of frying potatoes, you'll have to start somewhere. This is what we’ll talk about first. Step by step and very detailed.

Ingredients:

• large potatoes - 3-4 pcs.;
• vegetable oil, salt.

1. Peel the potatoes and immediately place them in a bowl of water, while the vegetables should be completely covered with liquid. Cut into cubes, which we then also put in a bowl.
2. After all the potatoes have been chopped, put a frying pan with a thick bottom on the stove (ideally cast iron, good steel with a thick bottom). Pour a few tablespoons of vegetable oil and turn on medium heat.
3. At this time, drain the water from the potatoes and place them on a paper towel (can be fabric) to dry off excess water.
4. When the frying pan with oil is completely hot, add the potatoes. And we don’t touch it for at least the next 5-7 minutes, while reducing the gas slightly - to a little weaker than average. We don’t stir, we don’t mix, we don’t remember. This is one of the main rules for successfully fried potatoes.
5. After the specified time, take a wide spatula and turn the potato layers over with a few movements. We don’t flicker, we don’t shallow—briskly, broadly, confidently. If you find the right moment, then the potato bars will turn over in layers. A delicious golden brown crust should await you on the reverse side. Done? That's it, go about your business, don't touch dinner for a little less time now - about 3-4 minutes.
6. So, we turn it over a second time and go to rest. After a while, turn it over a third time, wait a couple of minutes, select the thickest block and check it for readiness. If the potatoes are a little damp, stir again and fry until done.
7. Add salt, mix lightly and carefully and place on plates. Tasty!

Fried potatoes with mushrooms

Ingredients:

• potatoes - 2-3 tubers;
• mushrooms - 100 g;
• onion - 1 pc.;
• salt, pepper, vegetable oil.

1. Peel the potatoes and cut them into cubes, dry them and place them in a well-heated frying pan. Fry over medium heat until done.
2. At the same time, place finely chopped mushrooms in another frying pan (heated and greased with oil). If we are talking about champignons - raw, if the farm has wild ones - boiled. Fry until golden, at the end add the onion cut into half rings and fry until the onion is ready.
3. Place the mushrooms in the potatoes, stir, fry for about another minute, add salt and serve immediately.

On a note. I recommend not neglecting the second frying pan - both potatoes and mushrooms give off quite a lot of water when frying, so if you want to get not something stewed, but a rosy and crispy dinner, don’t be too lazy to get another frying pan.

Country style potatoes

How delicious! This is how my grandmother cooked - and it seems to me that I can still, when I close my eyes, remember that magnificent combination of aromas, sounds and pictures that accompanied country-style potatoes. Incredibly yellow potato tubers, orange eggs, snow-white onions, dazzlingly bright greens - I would give half the world now for dinner prepared by gentle wrinkled hands... Alas, in the absence of the opportunity to try my grandmother’s treat, I go to the kitchen myself.

Ingredients:

• potatoes - 2-3 tubers;
• eggs - 2 pcs.;
• parsley - a few sprigs;
• lard - 3-4 slices;
• salt.

1. Peel the potatoes, cut them into slices - first in half lengthwise, and then into slices: you get crescents.
2. Place the lard on a heated frying pan and melt the fat over low heat. You can remove the cracklings (or you can leave them), put the dried potatoes in the frying pan.
3. Fry until done, add salt at the end and pour in slightly scrambled eggs. Cover with a lid and cook until done – just a couple of minutes. Serve sprinkled with finely chopped herbs.

New fried potatoes

Contrary to popular belief, young potatoes can even be fried. To avoid troubles such as falling apart and spreading, we will resort to a little trick that will turn your dinner into a real feast.

Ingredients:

• small young potatoes - approximately 1 kg;
• butter - 50 g;
• bunch of dill, salt.

The potatoes should actually be small - about the size of a walnut, no more. In addition, it is necessary to select tubers of the same size. To avoid wasting time and feeling like Cinderella, go to the market: during the young potato season, grandmothers sell exactly what you need. Digging up the harvest in the garden, they immediately sort it by size, wash it, put it in bags and take it all to the market in the hope that there will be a buyer for each product. And he will be found - you! Let them look at you strangely, it doesn’t matter. Don’t hesitate and take the cheapest potatoes – the smallest ones. Yes, and don't worry, you don't need to clean it.

1. Take out a large bowl, place the trophy in it, pour in a few handfuls of coarse rock salt, close the lid, turn on your favorite music loudly and, hugging the bowl, dance. Energetic, strong and a lot, while it is important to shake the bowl, shake and shake. After about five minutes you will get peeled potatoes (all you have to do is wash them), a good mood, lost calories and toned muscles.
2. So, wash it and put it in a saucepan, fill it with water. Bring to a boil, cook until almost done, turn off and immediately drain the water.
3. Dry (you can put the pan on the fire and wait a minute or two). Heat the butter in a frying pan, add the potatoes and, stirring occasionally, fry until cooked. Salt and serve, sprinkled with finely chopped dill.

French fries

Once upon a time there lived a Belgian man named Frite. One day he came up with a wonderful thing - to sell takeaway potatoes, and not ordinary ones, but fried cubes in a lot of oil. The dish quickly became popular, and now, in my opinion, everyone knows what fries are and what they taste like.

Ingredients:

• potatoes - 1 kg;
• vegetable oil - approximately 0.5 l;
• salt.

1. Peel the potatoes and cut them into cubes of equal thickness. Dry it.
2. Pour the oil into a small-diameter ladle (saucepan) and heat well. You can fry potatoes only after the oil is completely heated.
3. Carefully place the potatoes in a saucepan in small portions, fry until slightly evenly golden brown and immediately remove with a slotted spoon.
4. Place the finished potatoes on paper napkins and add salt before serving.

Deep fried potatoes

Another option for deep fried potatoes is roses. Such “flowers” ​​can be used as a decoration for salads, or act as a separate dish, or simply serve as decoration for serving the above-described French fries.

Ingredients:

• large potato tubers - 3-4 pcs;
• salt, vegetable oil.

1. Peel the potatoes, cut them in half lengthwise, and then into thin, thin semicircles. Select the first “petal” and roll it into a tube. We wrap the second “petal” around the first, trying to press the base tightly and, on the contrary, leave the top free. Thus, we form a “rose” from 10-15 petals, and fasten the “peduncle” with a toothpick.
2. Dip for a few seconds in a large amount of hot vegetable oil (all potatoes should be covered with oil), remove as soon as the vegetable acquires a light golden hue.
3. Place on a paper towel. After cooling (slightly, or better completely), remove the toothpick. Salt before serving.

Fried potatoes "Khvorost"

Have you seen the bundles with which the men carry brushwood from the forest? This is what we’ll be preparing – well, maybe a little shaggier, but the difference won’t be particularly noticeable.

In general, the recipe is shamelessly reminiscent of potato pancakes and potato pancakes, and the essence is the same, but still the result is not potato pancakes, but fried potatoes.

Ingredients:

• large potatoes - 3 pcs.;
• medium carrots - 2 pcs.;
• eggs - 2 pcs.;
• flour - 3 tbsp. l.;
• salt, vegetable oil.

1. Wash the potatoes, peel and cut into strips. This is important - we cut it, and don’t be lazy and grate it. Moreover, if you want to get the ideal version of edible “brushwood”, you should strive to ensure that all the straws are relatively the same thickness (and preferably not very large).
2. We clean the carrots and also cut them into strips, much thinner than potato strips.
3. Mix, salt, add eggs and flour. Let stand for a couple of minutes, then fry, covered, laying out small pancakes, over a little less than medium heat, until golden brown.
4. Turn over and fry again until done. Don't rush - the potatoes are cut into cubes and may not have time to fry, so it's better not to turn the heat up to high. Serve immediately.

Innings

The simplest option and the most boring is a plate with a pile of fried potatoes on it in an appetizing heap. At best, sprinkled with finely chopped dill. Let's move on from this?

You can serve potatoes in a hot frying pan very effectively: the fat is still sizzling, the vegetables are almost bouncing in the oil, and you are carrying a frying pan that will keep warm for a loooong time and not let the food cool down. You carry it and sip sweetly with your nose - the aromas tickle and seduce, the picture pleases the eye and soul, and with a sharp thought comes a feeling of the beauty of life!

Avoid serving potatoes alone. Garnish with fresh vegetables, pickled cucumbers, a few balls of green peas, a spare piece of parsley - it doesn’t matter, just to dilute the potato aria with something.

Oh, and don't forget the sauces! Ketchup just begs to go with potatoes, and banal sour cream mixed with garlic is also not bad at all. Aioli, satsebeli, adjika, mushroom sauce - in this case, almost anything will be appropriate.

When announcing that today, for example, you are having fried potatoes for dinner, you should understand that there will be... potatoes on the table. Confused? What I mean is that the key thing when choosing a product for this dish is its taste. Varietal properties are also important, but they are secondary, but the savory contents are more important than ever. If you buy potatoes that are watery, have an unpleasant aftertaste, or have an unclear consistency (ready-made), it’s better not to waste your time: you won’t succeed. In this case, candy will not come out of nonsense, therefore, having found and noticed a suitable potato once or twice, mentally put a tick next to it: you should buy this particular variety for frying.

Nevertheless, certain rules can still be derived. It is best to choose medium-cooking potato varieties with thick skin and low starch content. If after heat treatment the tubers keep their shape well, this suits you, take it. Experts say that it is better to prefer yellow and pink potatoes - I won’t give a reason, since everything is much simpler for me: I take what I grow in the garden. Perhaps you should look for “your” granny in the market, who will sell you the best proven product?

Oil and fat

They fry potatoes on anything. Most often and, I think, healthier - with refined oil, which is specially refined for use in a frying pan. Nevertheless, I will say from experience that the most delicious potatoes are those cooked in lard or lard. Yes, yes, you can close your eyes in horror and sigh defiantly, imagining how much the calorie content of dinner will increase when using such fat. However, since we initially decided that occasionally we can afford a small belly celebration, then let’s hold it so that it actually is a holiday, and not a pitiful semblance of a matinee in kindergarten. So, potatoes with cracklings, rosy and crispy, crispy and aromatic - this is what is the standard for me!

By the way, you can also fry in butter, however, there is a big risk of getting dinner together with the frying pan: it’s easy to miss the moment, and then the potatoes will hopelessly stick to the bottom. Tasty, not uncomfortable. The way out is to add a small amount of butter to the main amount of vegetable oil.

2. When cutting potatoes, housewives usually put them in a bowl of water (to prevent them from darkening). Make sure that you place pieces on the frying pan that have drained off excess liquid very, very well.

3. Another reason why you should put potatoes in a container with water before frying is starch. After half an hour spent in the “bath”, the vegetable will lose most of this substance, which will have a very positive effect during frying: the potatoes will not fall apart.

4. Frying pan – perfectly and fully heated!

5. While frying, try not to stir the potatoes very often, and when you do, use a spatula with a wide “blade” that will turn a large layer at a time. Start from the edge, carefully move to the center, turn over to the same place with a sharp, precise movement.

6. You need to salt the potatoes at the very end of frying - otherwise they will soften and absorb excess fat.

7. It’s worth frying the onion along with the potatoes – it adds flavor and sweetness to the main vegetable. In addition, carrots, celery and parsley root, and finely shredded cabbage go well with this dish. Any meat product fits perfectly into the picture - bacon, ham, boiled pork and even sausages.

Calorie content, benefits and harm

I think it’s not worth talking about why fried potatoes are not a healthy food - words about carcinogens, cholesterol and other nasty things have long set everyone’s teeth on edge. In general, I don’t want to raise this topic, it’s not interesting. It’s better to say a couple of phrases in defense. Of course, most of the vitamins and nutrients contained in potatoes are lost after heat treatment, however, something remains - and therefore we can say that this vegetable is a rich carrier of vitamins C, B, K, E, PP , it contains quite a lot of folic acid, magnesium salts, phosphorus and potassium. In addition, potatoes are considered a product useful for cardiovascular diseases, problems with stool and swelling.

Calorie content... well, yes, the number is not very pleasant. On average, 100 g of fried potatoes contains 300 kcal. However, everything is good in moderation - and if you don’t eat a bucket of potatoes at a time, I think such a dinner will do more good than harm, while I suggest not forgetting about the incredible gastronomic pleasure and considering it a significant argument in favor.

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. Take yesterday’s boiled potatoes and place them in a wide saucepan or bowl; a plastic food container will do just fine.
• 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 cooking potatoes with a crust for the first time, then be careful with hot pepper. It is 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))))).

If you know how to properly fry potatoes with a golden brown crust, you can enjoy this dish every day. It is worth considering that these will be not only crispy, but also incredibly tasty potatoes.

We will share three recipes that are very similar to each other. But the end result is different tastes, different aromas, and even different appearances.

The queen of our table today is potatoes, so we will talk about them. How to choose it so as not to make a mistake with the variety?

When choosing potatoes, our goal will always be medium-sized tubers. Small potatoes have too few useful elements, large ones no longer have them, but medium potatoes have just the right amount of everything.

Choose potatoes that have thin skins to avoid cutting half the fruit into the trash. Thick root vegetables are suitable if you plan to purchase the product for the whole winter. A thick peel will keep the inside of the potatoes fresh and prevent them from drying out. The thickness of this very peel can be checked by picking at least one fruit. You will immediately see how thick the peel is.

It happens that they sell a product that has already turned green or even begun to sprout. It is better not to buy such potatoes, as they are simply oversaturated with alkaloids. Their consumption can cause serious poisoning.

If there are small holes in the potatoes, there was a bug that simply could not pass by. Brown spots on potatoes indicate that the fruit is suffering from a fungal disease. Deep holes may mean that there were cockchafer larvae in the potatoes.

Try “cutting” the potato with your fingernail. If a large amount of liquid comes out and the peel is easy to cut, it is saturated with nitrates. If the potato is hard and cannot be damaged, it is likely that it was grown naturally and in the right conditions.

Potatoes with red and pink skins are best suited for boiling; it is better not to use them for frying. White potatoes are suitable for mashed potatoes; they boil very quickly. Oval tubers that are yellow or brown on the outside and yellow on the inside are suitable for frying. These varieties retain their shape well and therefore, when fried, they will not turn into porridge.

Knowing the basic rules of how to choose potatoes, you can go shopping at the market or store and then start cooking when you get home.

Fried potatoes in a frying pan with onions

Cooking time

calorie content per 100 grams

How to cook:

Tip: You can use both red and white onions. These varieties are juicier and sweeter.

Crispy potatoes with a light creamy aftertaste. Much more interesting than regular fried potatoes, but the ingredients are simple!

How long: 40 minutes.

What is the calorie content: 152.

How to cook:

1. Wash the potatoes thoroughly under running water, peel off the skins;
2. The tubers need to be cut into fairly large pieces, and then they should be immersed in cold water for a couple of minutes so that they release their starch;
3. Remove the potato pieces from the water and place them on a towel to remove the moisture;
4. Heat the butter in a frying pan and put the root vegetable here. Fry until a crust appears, stirring frequently;
5. Two minutes before the end of frying, you need to add wheat crackers and stir quickly so that they have time to stick to each potato and not burn;
6. When the crackers have acquired a darker shade, it’s time to turn off the stove. Serve sablé with fresh salad.

Tip: the butter should be quite fat, ideally if it has 72% fat content. And definitely natural!

It is because of the golden brown crust that many people love fried potatoes. In this recipe it turns out especially crispy and at the same time soft. And how spicy!

How long: 35 minutes.

What is the calorie content: 118.

How to cook:

1. Peel the potatoes, wash them, keep them in water for a while to wash off the starch;
2. Cut the tubers into thin rings, sprinkle them with salt to taste, as well as nutmeg and allspice;
3. In a deep frying pan, mix butter and corn oil and heat them;
4. Place the potatoes in a frying pan in one layer and fry them, without disturbing, over medium heat;
5. When a slight blush appears on the bottom, close the frying pan with a lid and turn the heat to the lowest setting. Maintain this for fifteen minutes;
6. Then open the lid and, with a large spatula, remove the resulting potato cake onto an empty plate with the brown part facing up, and then quickly return the cake to the frying pan with the other side down;
7. Wait for the color to appear on this side as well, and then remove the cake to a sieve. This will help drain excess fat. Can be served with fish or vegetables.

Tip: the cake can be broken if desired. This way she will look more impressive. And pour tomato sauce on top.

Potatoes can be cooked not only in butter or sunflower oil. There are dozens of other oils you can fry with. This will not change the crust of the potatoes, but the taste will change dramatically. For example, you can use mustard, corn, peanut, and hemp oils.

As for spices, here the root vegetable is friends with almost everyone. It is very tasty to combine it with herbs, such as basil or rosemary. You can use infusions such as suneli hops or herbes de Provence. You can also use fenugreek, saffron, coriander, paprika, chili, garlic and other spices.

Simply serving the potatoes with fresh herbs is also a good option. Especially with green onions. Ukrainians often eat lard with it. And if you learn how to prepare tomato, cream, cheese or mushroom sauces, then fried potatoes will instantly become a gourmet dish!

Just a few nuances that we described today will help you achieve perfect crispy potatoes in any pan!

Turned into an unappetizing mess, burnt, half-raw - these various problems of unsuccessful fried potatoes are known to many. Is it difficult for inexperienced cooks to avoid such troubles?

We will reveal the secrets of cooking potatoes, little tricks that will make your favorite dish tasty and appetizing, will delight the eaters and will arouse the admiration of the hostess.

Which root vegetables are best for frying?

Potatoes, like all vegetables, have many varieties that differ in the content of nutrients, including starch.

It is better not to use a vegetable with a high starch content that is great for pureeing and should not be used for frying. After frying, the pieces will lose their shape and a crust will not form.

Varieties with medium or low starch content work well. They may have a red or yellow skin, and the flesh when cut is white or yellowish.

You can determine how large the amount of starch is by cutting the tuber. The halves need to be rubbed against each other. If they do not stick together when rubbed, water appears on the cut - there is a little starch.

Varieties differ in taste, some have a sweetish aftertaste. However, only summer residents can usually choose a variety before planting. Most people fry whatever is sold in the nearby supermarket.

What oil is best for frying?

It is traditionally believed that vegetable oil is the best for cooking. Since there are few ingredients in the dish, the taste of the finished product will largely depend on the oil.

The most suitable options:

• vegetable – refined or unrefined;
• olive;
• pork fat;
• melted

Nutritionists believe that refined oil releases fewer harmful substances during frying, and it does not change the taste of the dish.

When heated, butter produces flakes that burn. As a result, the root vegetable becomes soggy, the slices do not come out whole, but the dish acquires a more delicate taste. Many people cook with a mixture of refined vegetable oil and butter.

To make fried potatoes tastier, vegetable oil is flavored with seasonings such as garlic, which is then removed.

Does cutting potatoes matter?

The shape of the pieces has more of an aesthetic purpose than a taste. The main condition for good cutting is the same size, not too large, if the dish will not be finished in the oven.

Possible cutting options:

• circles;
• straws;
• slices;
• slices;
• cubes.

If potatoes are cooked as a side dish, then it is traditionally considered:

• straws are served with steaks and chopped cutlets;
• cubes are used to garnish steaks, fish and meat;
• fish dishes are complemented with circles;
• The cubes go well with meat casseroles.

If you need to quickly fry potatoes for food, you can choose any shape, as it is convenient for the housewife to cut.

How to cook potatoes with a golden crust?

The golden brown crust is the dream of all fried potato lovers. How to get a crispy barrel on the slices, and not a crushed mass?

Let's look at a step-by-step plan for how to fry potatoes in a frying pan with a golden crust:

1. For frying, it is best to use thick-walled frying pans with a large bottom. Material: cast iron, heavy steel. You won't get tasty potatoes on non-stick coatings. Choosing the right frying pan is the first step to crispy slices.
2. The pieces should be the same size, not thin, otherwise they will burn and dry out, and not thick (they will be half-baked). If the potatoes contain a lot of starch, they can be kept cut in water for about 30 minutes.
3. In order for the slices to brown, they need to be dried before frying. To do this, the cut pieces are thrown onto any towel - fabric or paper. Dry carefully and ventilate in air.
4. The oil is poured into the frying pan and heated, avoiding smoke. After lowering a test slice, the oil should begin to boil.
5. One of the most important points for a successful result is that the potatoes should lie in a thin layer in the pan - 3-4 slices. If the layer is thick, it will take a long time to fry the entire volume, and you will have to stir frequently. Part will remain pale, pieces will break.
6. Pour the dried cubes into the heated oil. Reduce heat to slightly less than medium. Turn the mixture over when the bottom layer begins to brown. You only need to stir the dish when the bottom layer is browning. Only 4-5 times per cooking.
7. If there are still a lot of potatoes, after 2-3 stirrings you should cover the pan with a lid, not very tightly. Closer to readiness, remove the lid and finish frying without it.
8. Salt the potatoes already ready, 2-3 minutes before they are ready before the last stirring. It is better to take fine salt so that it dissolves better. Early introduction of salt deforms the pieces of root vegetables and prevents them from roasting well.

How long to fry the potatoes depends on the height of the layer and the use of the lid. If everything is done according to the recommendations, it will take about 25 minutes.

The finished vegetable is eaten immediately after cooking, at home, often from a frying pan. Repeated heating greatly degrades the taste, the pieces become gray instead of golden, and the smell changes.

How to deliciously fry potatoes in a frying pan - video from Ilya Lazerson:

Recipes

Adding additional ingredients to fried potatoes allows you to change the taste, make the dish more satisfying, and turn it into a real lunch or dinner. There are a variety of additions, the most traditional are onions, different types of meat products, and spices.

These additions are especially relevant when the root vegetable does not taste good, which often happens when shopping in supermarkets.

Cooking is carried out according to two main schemes:

1. The ingredients are prepared separately from each other and combined 5-7 minutes before the end of frying - this method is good for beginners.
2. The products are combined raw and fried together. In this case, you need to know the cooking time of each one well, so that they approach readiness together.

Let's look at the best way to fry potatoes with different ingredients.

Fried potatoes with mushrooms

A traditional Russian dish is prepared simply and quickly.

Products:

• Potatoes – about 1 kg;
• Mushrooms – 300-400 grams;
• Onions – 2 pieces.

Mushrooms are cooked first, as their quality does not deteriorate when heated. Wash and dry the mushrooms well, chop if necessary. Place in a saucepan, pour in 2 tablespoons of your favorite oil, salt, evaporate excess moisture, when they start to brown, add chopped onion. Bring to readiness.

In another frying pan, fry the root vegetable cut into small cubes in the manner described above. 3 minutes before the potatoes are ready, when they have already been salted, add mushroom frying. Stir well and heat over low heat for 3-5 minutes.

Potatoes fried with meat

The introduction of meat during frying improves the taste of the root vegetable, making the dish nourishing and tasty.

• meat (pork, chicken, turkey, beef) – 300 grams;
• potatoes – 450 grams;
• onion - 1 piece.

The meat must be pre-cooked - fried, boiled, baked. Cut into pieces the size of potato slices. The meat should not be overdried or tough. A small amount of fat in the slices will greatly improve the taste.

The cooking rules are:

1. Place the chopped root vegetable in a heated frying pan and fry for 10 minutes until half cooked.
2. Add onion and salt and fry for another 3-4 minutes.
3. Add meat and mix.
4. Cook the fried potatoes over low heat until done. Add garlic and other spices to taste.

After cooking, you need to let the dish sit for 5-7 minutes. It is better to remove the lid so that the potatoes do not sweat.

Video recipe:

Potatoes fried in lard

Root vegetables cooked in lard have a specific smell. But many consider this particular version of the dish to be ideal. In the cold winter, lard provides long-lasting warmth, food is digested slowly and reliably warms.

• root vegetables – 1 kg;
• lard with a layer – 100-150 g;
• onions - 2 pieces.

Remove the skin from the lard and cut into slices 2-5 mm thick. Place in a dry frying pan and heat. If pieces of lard are undesirable in the finished dish or they are overcooked, remove them with a slotted spoon.

Lard lovers will not remove the pieces. The prepared vegetable slices are poured into boiling fat and fried in the usual way. 7 minutes before readiness, add onion and fry. Garlic, which is placed directly on the plates, goes well with this dish.

Video recipe:

Potatoes with onions

Frying potatoes and onions in a frying pan is easy if you know a few little tricks.

The initial frying stage is the same as for simple cooking. The root vegetable is cleaned, washed, and cut into equal pieces. Dry and place on a heated frying pan.

When 10 minutes remain until the end, add chopped onion. For 1 kg of root vegetables take 1-2 onions.

Basic subtleties of cooking:

1. The heat should be around medium.
2. To prevent the onions from getting raw, you need to cover the dishes with a lid.
3. To avoid burning, stir regularly, as onions burn faster than root vegetables.
4. Note that many housewives prefer to fry the onions separately, bringing them to the desired degree of browning. In this case, the products are combined when ready and stirred until the fire is turned off.

For inexperienced housewives, onions may acquire an unpleasant burnt taste or remain crunchy and half-raw.

Fried jacket potatoes

It is much easier and faster to fry boiled potatoes, which are prepared for salads and left over from a festive feast. It is prepared with or without skin, cut into circles or slices.

Consider a recipe for making delicious fried potatoes.

• New potatoes – 1 kg;
• Onions, carrots - 1 piece each;
• Dill, parsley.

Boil young small potatoes in their skins. Chop the onion, chop the carrots. Fry in a frying pan in vegetable oil.

Lightly press down the finished root vegetables with a knife, place in boiling oil, and brown. Since the product is boiled, you can fry it for a short time. Add the frying mixture on top, stir and heat well together. When serving, sprinkle with chopped herbs.

What to eat fried potatoes with?

The dish is used as a side dish for fish and meat, and also as a main dish with salads and pickles. The choice of add-ons depends on the season and availability.

In winter, pickles are used:

• pickled vegetables;
• canned salads, and eggplants;
• mushrooms.

The preparations are complemented with onions and herbs.

Many people like to combine fried vegetables with salted and pickled fish, traditional herring and onions.

Fried potatoes are heavy food. To reduce calorie content and facilitate digestion in case of gastrointestinal problems, the best options for additions to the dish are:

• fresh vegetable salads - tomatoes, cucumbers, cabbage, radishes;
• steamed or boiled meat, poultry, fish.

These products will not create additional stress on the digestive system and go well with fried potatoes.

A few more tips on how to deliciously fry potatoes in a frying pan and get a lot of pleasure from your favorite dish:

1. The calorie content of vegetable oil (899) and pork fat (871) is almost the same. You shouldn’t deny yourself your favorite lard if it makes your potatoes taste better.
2. Fried potatoes are considered a high-calorie food. To reduce calorie content, proponents of a healthy diet suggest drying it from excess oil on a paper towel. Simply tilt the pan after cooking so that the fat drips to one side, moving the potatoes to a higher place and then placing them on plates. Excess oil will not be absorbed into the finished dish.
3. Spices can complement the taste of potatoes. Cumin, rosemary, garlic, fennel, onion, thyme, dill, parsley, turmeric are used.
4. Those who are watching their figure should first boil the root vegetable before frying. This way it absorbs less fat.
5. Ready potatoes should be eaten immediately after frying, as heating significantly worsens the taste.
6. The oil needs to be poured so that its height is 5-6 mm. It is better to pour in the entire volume at once, not to add as it cooks.
7. Do not fry potatoes in old, used oil. For every preparation - only fresh.

Potatoes, forcibly introduced by Peter I, gradually turned into everyone’s favorite vegetable. Over the years, we have accumulated many recipes for fried potatoes. Each housewife has her own secrets and preferences.

Potatoes are fried with apples, herbs, liver, eggs, and sour cream. In addition to traditional additions, many ingredients are used according to taste.

Fried potatoes are good for everyone - an inexpensive, accessible dish that can be prepared in a hurry. When cooking, you can be creative and create a real masterpiece, finding new combinations of products and surprising your loved ones.

Greetings, my dears! Who doesn't love delicious fried potatoes with a crust? Today I’ll tell you how to fry potatoes in a frying pan deliciously. It would seem such a simple question, but there are so many possible answers to it... :)

I just love this dish! From early childhood. When the parents “worked magic” in the kitchen and the smell of fried potatoes spread throughout the house - it was a holiday! And every family has its own cooking methods and recipes. But to achieve a golden crust, the rules are the same. I'll start in order. To make it more clear, I’ll add photos.

Which potatoes are better?

The two varieties that are best suited for frying are pink and yellow. Choose tubers with thick skins and fresh ones. Old tubers may not produce crispy potatoes and the dish will not taste the same.

Fried potatoes are great for a hearty lunch. 100 g of fried potatoes contains 300 kcal. It will turn out better with lard. But if you eat it in moderation and don’t fry it too much, it will also retain its beneficial substances!

Oil selection

Take refined sunflower oil. Deodorized unrefined will definitely not work. It will smoke, foam and interrupt the taste of the dish.

They are also fried in lard. Then so many calories will be added to the food, oh-oh-oh! If you are on a diet, then it is better to avoid eating potatoes. You can also cook with butter. Then your dish will come out especially tender. But you will need to watch the potatoes very carefully. Slices burn very quickly in this oil. Experience is needed here.

The ideal option is a mixture of vegetable and butter. The quantity depends on the serving. On average, 1 kilogram of potatoes requires 125 ml of vegetable oil and 2 tbsp. spoons of cream

What kind of pan should you cook in?

You can also use a deep fryer, but for me, it’s somehow soulless. Delicious potatoes “like in childhood” are still better prepared in a frying pan.

Immediately discard aluminum cookware and those with a thin bottom. Two ideal options: cast iron and aluminum with a thick bottom. The dishes should be wide so that it is convenient to mix and not put the potatoes in several layers. For example, this would go:

Vitesse "Le Splendour" frying pan with lid, marbled, with removable handle, color: burgundy. Diameter 26 cm. VS-2269

To the store
ozon.ru

Perfect cut

Straws 5-7 mm thick. Then the dish will come out toasted on the outside and soft on the inside. To save time, I advise you to use a vegetable cutter. This is the one I really like:

It turns out much faster than cutting on a board. Especially when you need to cook for a large family or guests will soon arrive. And so I sliced ​​it, quickly fried the potatoes, made a salad and everyone was happy :)

How to fry with a golden crust

The secret to a perfectly fried dish is to get rid of excess starch. Then it will be easier to get potatoes with a crust. Pour cold water over the slices until they are barely covered. Leave for about 15-20 minutes. Next, drain the water and lightly rinse the straw again. Place the slices on a towel and blot all the pieces.

A very important rule: you cannot place raw potatoes in a cold frying pan or in unheated oil. It will not fry, but will stick and will not be tasty. Therefore, first turn on high heat, place the frying pan and pour in the oil. Let it warm up thoroughly.

I wrote above about the ideal combination of butter and vegetable oil. You can cook only with vegetable oil. Everything is to your taste :)

To check if the pan is hot, add one potato wedge. If the oil sizzles, you are ready to cook.

Place the pieces on a hot surface and let them toast. Set the heat to medium. There is no need to stir, check or touch it in any way. Let it cook for 3-5 minutes. Then, with a deft movement of the spatula, turn the potatoes over. It should turn over in a whole layer. This will work if you did everything correctly. Fry the dish on the other side for the same time. And do this 1-2 more times.

How long to fry potatoes in a frying pan for a total of about 20 minutes

The entire process takes place without a lid. If you cover it, you will get not fried, but stewed potatoes, loose and falling apart. Add salt and pepper only at the end before the last stirring. You can also add grated garlic “at the end” - it turns out very tasty!

To reduce calories, place potatoes on a paper towel. Excess oil will be absorbed and reduce the fat content of the dish. By the way, .

Now you know the secrets of how to cook fried potatoes in a frying pan, very tasty and with a golden crust. Now is the time to start experimenting with different flavors. Garlic or onions, plus herbs are a great option.

Step-by-step recipe with photos of frying potatoes with onions

Potatoes prepared this way are often cooked in my family. Combining spices with onions makes for a simple yet tasty and nutritious dish.

• 5 large or 10 small potatoes;
• 1 medium onion;
• 1/2 tsp. salt;
• 1/3 tsp. ground black pepper;
• 1/3 tsp. sweet paprika;
• 2-3 bay leaves;
• oil for frying.

Wash and peel the tubers. Cut the potatoes into slices or slices like chips.

In a deep bowl, add spices to the chopped slices. If you are cooking from frozen potatoes, follow the same step-by-step steps.

Break the bay leaf into small pieces. Mix everything together thoroughly.

Peel the onion and chop it into cubes. Pour oil into a frying pan and place it over medium heat. When the oil is hot, place the potatoes in the pan.

Toss with a spatula until each potato wedge is coated with oil. While frying, turn the slices several times to brown on all sides. When you see the potatoes become half soft, add the onion cubes. Don't do this before, otherwise the onion will burn and there will be embers.

Stir and cover the pan with a lid. Let everything simmer in the frying pan.

When you see that the onions have softened and the potatoes have become crispy, the dish is ready. Using a spatula, remove everything onto a plate. Taste for salt and add spices if necessary.

Tasty and quick with mushrooms

To feed the whole family, take half a kilogram of tubers, 300 g of fresh champignons (well, or any other mushrooms that you like), 4 medium cloves of garlic, 1 medium onion, and herbs, salt and pepper to taste.

Prepare the potatoes (read above for how to do this). We cut into strips, wash and so on. Chop the onion and garlic finely and fry separately in oil. Finely chop the greens.

Cut the mushrooms into slices and fry separately. You can use the same frying pan where you fried the onions and garlic. Fry the champignons until a crust forms. This usually takes about 10 minutes.

Place the potatoes in a very well-heated frying pan and fry according to approximately all the rules. When the potatoes are almost ready, add mushrooms, onions with garlic and herbs. Salt, pepper, stir and remove from heat. The traditional Russian dish is ready! Serve it with vegetable salad and sour cream.

How to cook with meat

To prepare the dish quickly, let's start with the meat. Boil it or bake it in the oven. We will add ready-made meat to the potatoes.

For 4 servings you will need the following ingredients:

• 4-5 tubers;
• onion – 1 pc.;
• garlic – 3-4 medium cloves;
• already prepared meat - 300 g (beef, lean pork or bacon slices will do).
• your favorite spices, salt, pepper and herbs to taste.

Heat the oil in a frying pan, add the chopped tubers and fry on one side for 3-5 minutes over high heat. Turn over and add onion. Reduce heat to medium. Stirring occasionally, fry for another 10-15 minutes.

Cut the finished meat into small cubes. When the potatoes are almost done, add the garlic. Fry for another minute and add meat. If it comes out a little dry, add a little water - half a cup. Stir again. While the water is evaporating, add salt and pepper. When the water has evaporated, add chopped herbs. That's it, food is served! Crispy golden potatoes with meat - a hearty lunch.

Crispy potatoes with lard

And this recipe is from my dad. It has one secret ingredient.

Required ingredients:

• half a kilogram of tubers;
• lard with meat layer – 100 g;
• onion – 1 pc.;
• spices to taste;
• The secret ingredient is half an apple without core and skin.

Cut the onion as you like, and the apple into thin strips. The lard should be cut into small strips. Heat the frying pan thoroughly and add a little vegetable oil so that it doesn’t turn out too greasy. After all, the lard will melt. Place lard in a very hot frying pan. Reduce heat to medium. When you notice that the layers of meat in the lard have turned white, add potatoes. Turn over after 5-7 minutes. We wait another 4-5 minutes and turn it over again.

Then add the chopped apple and onion at the same time. Fry for another 10-15 minutes, stirring. Add spices at the end. You can sprinkle with coriander. Salt, pepper, mix. Adding an apple makes it taste amazing! Give it a try.

Boiled potatoes with onions

This option is unusual in that we will fry the potatoes already boiled in their jackets :)

Required ingredients:

• 900 g potatoes in skins;
• 4 tbsp. l. vegetable oil;
• 2 pcs. onions;
• 1 clove of garlic;
• 2 tsp. spoons of dried herbs;
• salt and pepper.

Wash the tubers and boil them in their skins. Cook until done for about 10-15 minutes. When the potatoes have cooled, cut into cubes. If the tubers are fresh, then I do not peel them. And if the harvest is last season, then it is better to clean it.

Pour two tablespoons of vegetable oil into a heated frying pan. Fry the chopped onion and garlic until golden brown. Transfer to a bowl. If you don't like garlic, you don't have to add it.

In the second half of the oil, fry the potato cubes. During cooking, add pepper and salt to your taste. When the cubes are already browned on all sides, add frying. Cook for a few more minutes.

Remove from heat and sprinkle with fresh herbs or dried herbs. This side dish is best served immediately.

How to make a delicious sauce

Potato dishes cannot be called gourmet. They are prepared as an everyday meal. But if you add a touch like sauce here, you can pleasantly surprise your family and friends. Colored sauce would be a great solution. There is a sauce recipe that goes perfectly with all three dishes.

To prepare you will need:

• 2-3 medium onions;
• parsley root or celery root;
• tomato paste – 1 tablespoon;
• olive oil – 2 tablespoons;
• 2 tablespoons lemon juice;
• dry wine - 3 tablespoons (red or white - no difference);
• 1 teaspoon honey. It should be liquid. If you only have candied, you need to melt it;
• 1 pinch of ground red pepper;
• salt.

Chop the onion and parsley root (celery) very finely and place in a saucepan with a thick bottom. Take a glass of water (100 g) and add honey, tomato paste, lemon juice. Mix everything and pour into the pan with the vegetables. Add wine there too.

Place the pan on low heat and simmer for 30-40 minutes. The mixture must be stirred periodically. Bring it to readiness - add salt, pepper, mix and remove from heat. Let the sauce cool and serve it in a gravy boat.

Look, I also found a short video as instructions to make everything clearer.

If you are satisfied with the information you received, do not forget to tell your friends about it on social networks. blog. I'm always looking for delicious recipes for you. Get creative and experiment in the kitchen. And you will succeed!