Fried potatoes in a pan. How to fry crispy potatoes in a pan: a step by step recipe with a photo

Fried potatoes belong to everyday dishes, but experienced housewives serve it to the festive table. This is not surprising, because the crispy crust and piquant taste of spices will not leave indifferent even the most sophisticated gourmet. Many novice cooks have difficulty cooking potatoes in large portions in one go. The slices stick together, fall apart and are poorly fried. The situation can be corrected if certain nuances are observed. Let's consider them in order.

Features of cooking fried potatoes

1. To really cook tasty dish choose pink-skinned potatoes. These tubers contain the least amount of starch.
2. You can fry potatoes both pre-boiled chilled and raw.
3. To give the dish a special taste, you can combine potatoes with onions, meat, mushrooms, breadcrumbs, seasonings and herbs.
4. If you boiled the tubers in advance, peel them, chop them into bars, cubes, rings, half rings. The same applies to chopping raw root crops.
5. Choose the "right" dishes. To get potatoes with a crust, it is necessary to heat treat them in a cast-iron or steel pan.
6. Put the potatoes only in hot oil. In this case, stirring is carried out at the beginning of frying, otherwise the slices will fall apart.
7. If you salt the vegetables immediately after sending them to the pan, the potatoes will absorb the fat and begin to disintegrate. Salt should be added 3 minutes before the end of the procedure.
8. For tender yet savory potatoes, fry them on a mixture of vegetable and butter. Proportions are calculated at the discretion.
9. If you are preparing a large portion, divide it into several parts. Do not allow potatoes to be laid out in a pan more than 5 cm high.

Fried potatoes: a traditional recipe

• vegetable oil - 100 ml.
• butter - 40 gr.
• salt - 20 gr.
• potatoes - 1.3 kg.
• fresh dill - 30-40 gr.

1. Wash the tubers, remove the peel. If the potatoes are not pink-skinned, soak them in cold water for 15 minutes. Add lemon juice to the liquid so that the fruits do not darken.
2. Prepare a dry cast-iron skillet, pour vegetable oil into it, add butter. Heat the ingredients over high heat, stir.
3. Chop the potatoes into cubes, cubes or rings (if the fruits are small). Send the slices to a heat-resistant bowl, mix. Oil should envelop each piece.
4. To get a potato with a crust, cook the dish without a lid. If the root vegetable absorbs oil, add more. fry on maximum power 6-7 minutes.
5. Now lower the heat to medium. Stir the potatoes, shifting the fried sticks up. Cook for another quarter of an hour, stir the composition every 5 minutes.
6. Salt the dish 3 minutes before it's done, or skip this step. Salt can be added after laying out the potatoes on portioned plates. Serve garnished with chopped dill.

• garlic - 5 teeth
• potatoes - 650-680 gr.
• oyster mushrooms or champignons - 350 gr.
• onion - 2 pcs.
• butter - 30 gr.
• vegetable oil - in fact
• dill (greens) - 40 gr.
• salt - 15-20 gr.
• crushed pepper - 5 gr.

1. Peel the garlic, chop it into thin plates. Chop the onion into cubes or half rings. Prepare potato tubers for frying (washing, peeling).
2. Chop them into cubes or slices. Wash the mushrooms / oyster mushrooms, cut the mushrooms along the fibers. Take a thick-walled frying pan, pour oil into it, put it on the stove and heat it up to the maximum mark.
3. Now send slices of garlic for frying, after 3 minutes add potatoes. Cook the dish at the maximum level for 5 minutes, then reduce the burner to medium power.
4. Cook the dish for another 10 minutes. Now you need to fry the onions with mushrooms using the second frying pan. When you have done this, mix the mixture into the potatoes.
5. Now fry the mixture on maximum heat until golden brown. 1-2 minutes before cooking, salt and pepper the dish, add a slice of butter. Serve to the table, beautifully chopped dill.

Fried potatoes with onions

• vegetable oil - 150 ml.
• potatoes - 300 gr.
• onion - 2-3 pcs.
• salt - amount to taste

1. Wash the tubers, remove the peel, chop into strips. Send the fruits in cold water, add a little lemon juice. After 20 minutes, remove the potatoes, leave to drain on a sieve.
2. Pat the potatoes dry with paper towels to absorb any remaining moisture. Heat a frying pan over high heat, pour in the oil. Warm it up, send potato slices to the dishes.
3. Fry straws for 5 minutes, stirring 1 time. After this period, a crust should form. Add chopped onion and a piece of butter (optional).
4. Fry the dish for another 10-15 minutes, in no case cover with a lid. 2 minutes before cooking, add salt, mix gently. Serve potatoes with sour cream and green onions.

• potatoes - 380 gr.
• ground black pepper - 5-7 gr.
• Provencal seasonings - 20 gr.
• salt - to taste
• green dill - 35 gr.
• onions - 50-60 gr.
• meat (beef, pork, chicken) - 330-350 gr.
• garlic cloves - 5 pcs.

1. First you need to cook the meat. Send it to boil, fry or cook in the oven. Chop into cubes or thin slices. Bacon can be substituted for meat if desired.
2. Prepare potatoes. Peel the tubers, rinse and chop into bars. Soak in lemon water for 10 minutes, then remove and dry with towels.
3. Take a heat-resistant dish with a thick bottom, pour in the oil and send it to a strong fire. After 2 minutes, add the potatoes, fry them for 4-6 minutes.
4. After the specified period, mix the composition. Now chop the onion, send it to the pan. Reduce the stove power to medium.
5. The duration of heat treatment is 12-15 minutes. When the time has passed, add chopped meat and garlic passed through a crush to the potatoes.
6. Add pepper, Provence herbs, salt. After 5 minutes, turn off the burner, sprinkle with dill, leave the potatoes under the lid for 5 minutes. Start using.

Fried potatoes with nutmeg

• potatoes - 1.2 kg.
• corn oil - 80 ml.
• butter - 70 gr.
• greens (any) - 40 gr.
• black pepper - to taste
• nutmeg - on the tip of a knife

1. Prepare potato tubers, they need to be washed, peeled and cut. Sprinkle the slices with nutmeg, pepper and salt. Heat a thick-bottomed skillet over high heat.
2. Add corn oil and butter to bowl and stir. After 2 minutes, send the potatoes for frying. Cook it at the maximum mark of 5 minutes.
3. Next, mix, reduce power to medium. Cook the dish for another 15 minutes, stirring once every 5 minutes. After the specified period, arrange the potatoes on plates, garnish with herbs and sour cream.

• ground crackers (rye, wheat) - 40-50 gr.
• potatoes - 550 gr.
• butter - 80 gr.
• salt - 10 gr.

1. Rinse the potatoes under the tap, remove the uniform, chop into slices or cubes. Soak in cold water with a little lemon juice. Remove after 10 minutes and dry.
2. Put the butter in a frying pan, heat it up and put the potato pieces in a heat-resistant container. Fry at maximum power for 5 minutes, as a result, a golden crust should appear.
3. When the time is up, lower the heat to medium. Cook the potatoes for another 15 minutes, during this period it needs to be stirred 3-4 times. Before the end of cooking, add salt, crackers, ground pepper.

Prepare fried potatoes traditional recipe. Consider technologies with the addition of meat, ground crackers, mushrooms, nutmeg. People who want to eat potatoes with a crispy crust should put the slices in hot oil and fry them over high heat. After the appearance of a blush, the power of the plate is reduced to an average mark.

Video: how to fry potatoes deliciously

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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 there is the best non-stick coating(although it's 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

Roasted potatoes with Provence herbs will appeal to the whole family due to their 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 fried potato recipe that is 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. Beem for cooking fried potatoes cast iron pan with cover, 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 will turn out an exquisite dish that 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 the required amount of potatoes into it. Wash it thoroughly and put it on 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 are recommended to be served with pickles. It can be anything - sauerkraut or tomatoes, cucumbers or zucchini. The thing is that potatoes fried in sunflower oil are quite fatty. 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.

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. Shops have a wide selection of pans. different forms, dimensions, 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.

A cast iron skillet is a fried potato's best friend

From modern models a wok pan, having 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 sticks look beautiful with fried meat or fish, the 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 turn out to be fatter and not as crispy as first boiled, because the pulp loses a lot of starch in boiling water. 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 the onion 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 to cook. 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, hold for 10-30 minutes to wash out excess starch.

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

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.

Potatoes are a favorite food of many. Someone prefers it boiled, someone baked, but true connoisseurs know that fried potatoes are the most delicious. Not all housewives know how to properly fry potatoes in a pan with a crust. However, it is worth just remembering a few secrets. To cook the perfect potato with a golden crust, you need to remember simple rules.

Culinary experts believe that for frying the most suitable varieties are pink and yellow potatoes.

When choosing potatoes, pay attention to their tubers. They should be firm-skinned and fresh. Old tubers can adversely affect the taste of potatoes.

How to choose the oil in which to fry potatoes

It is worth choosing refined sunflower oil for cooking fried potatoes. You should not even try to fry a vegetable on Deodorized Unrefined. From it only an unpleasant aroma, smoke and plaque on the potatoes will appear.

You can also use lard for frying. However, it should be borne in mind that such an ingredient will add a significant portion of calories to your dish. Many housewives use butter, on which the potatoes turn out tender and soft. The disadvantage of cooking with such oil is that you will have to carefully monitor the pan so that the product does not burn out for minutes.

To make the potatoes really tasty and have a golden crust, it is best to use a mixture of vegetable and butter.

For 1 kilogram you need only 125 mg. vegetable oil and 2 tbsp. butter spoons.

What pan to fry potatoes

When you have picked up all the products, you can start choosing a pan. Immediately it is necessary to abandon the aluminum options with a thin coating. Cast iron and aluminum pans with a thick bottom are most suitable for cooking potatoes.

A prerequisite is a wide bottom. Since you have to constantly stir the potatoes.

Do not allow the layering of the dish. In order for the potatoes to be completely fried, they must be located directly on the heated bottom of the pan.

How to properly cut potatoes before frying

Slices of 5-7 mm are considered the optimal size. Such pieces can be well-fried both inside and out.

The vegetable cutter will simplify the task. With its help, you can cope with the task in a couple of minutes.

golden brown fried potato recipe

• pink potato
• butter
• vegetable oil

Finally, when you have chosen all the ingredients, picked up the pan and cut the vegetables, you can start frying.

Most main secret delicious fried potatoes - a minimum of starch. The less it is in a vegetable, the easier it is to achieve a golden crust.

To reduce the percentage of starch in potatoes, it must be poured with cold water for 20 minutes. After the vegetable, rinse under running water and spread on a towel to dry.

It is necessary to pour the potatoes into a well-heated pan to prevent the vegetable from sticking to the surface. Only after heating the pan, coat its bottom with a mixture of two oils and let them warm up. If you do not have one of the components - it does not matter. You can only use vegetable oil. To make sure your pan is hot enough, place just one slice of chopped potatoes on top of the pan.

When the oil begins to sizzle and sizzle, this is a sign that the pan is ready for frying. You can pour all the chopped potatoes into it. Spread the slices evenly over the entire surface of the pan so that they warm up well. Stir the vegetable regularly to prevent sticking and sticking of the potatoes.

Pause for 3-5 minutes to let the potatoes bake. Since by stirring it, you lower the temperature of the dish. After a couple of minutes, turn all the slices on the other side. Use a wooden spatula. Potatoes should turn over with a whole layer, and not separate parts. This moment will let you know if you did everything right. Fry the dish on the other side for the same time. Repeat this manipulation a couple more times so that the potatoes are completely baked.

How long does it take to fully cook potatoes

It will take you about 20 minutes to cook fried potatoes with a golden crust. You need to fry potatoes without a lid. If you cover the dish, then start the stewing process. Such potatoes will be loose and soft, falling apart when mixed.

You can salt and pepper potatoes only at the end of cooking. Then the dish must be thoroughly mixed. Cooks recommend adding grated garlic when serving potatoes. If you want to reduce the calorie content of the dish, then blot the whole potato with a paper towel. In this way, you will remove excess oil from the slices and reduce the percentage of fat.

How to fry potatoes with crust and onions - step by step recipes

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 most of the nutrients will be lost.
• 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

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

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.

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. We are talking about milk, sugar and fruits.

Consider popular and delicious step-by-step potato recipes, and you will get the opportunity to see this.

stuffed potatoes

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

• 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.

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 the broth to the flour, stir, put the carrots together with sour cream and tomato paste and mix.
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.

• 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.

1. Boil the peeled potatoes until fully cooked. 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, garnish with sprigs of fresh herbs and fresh vegetable figurines before serving.

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

Baked potatoes with vegetables

I offer a 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.

• Potato - 500 g.
• Bulgarian 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.

1. Plunge the vegetables provided for in the recipe with 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.

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

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 of bay leaf and garlic passed through a press into the pan. 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 offer the simplest recipe. With it, you will make ruddy, crispy and mouth-watering pancakes, combined with sour cream.

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

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, looking for an alternative way to get food, discovered wild potato tubers 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. 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.

You didn’t even imagine that potatoes have such interesting story? Now this product is available to everyone, and various dishes are prepared from it, which I recommend doing. Especially since the recipes are already at hand. Good luck!

How to fry potatoes in a pan correctly with a crust and onions

Greetings my dears! Who doesn't love a delicious fried potato with a crust? Today I will tell you how to fry potatoes in a frying pan deliciously. It would seem such a simple question, but how many answers to it ...

I just love this dish! Since childhood. When parents were “conjuring” in the kitchen and the smell of fried potatoes was spreading around the house, it was a holiday! And each family has its own ways and recipes of cooking. But to achieve a golden crust - the rules are the same. I'll start in order. And to make it clearer, I'll add pictures.

Which potato is best?

Two varieties are best suited for frying - pink and yellow. Choose firm-skinned, fresh tubers. Old tubers may not turn out to be potatoes in a crispy shell and the dish will not taste the same.

Fried potatoes are great for hearty lunch. 100 g fried potatoes 300 kcal. More with fat. But if you eat in moderation and do not fry too much, then it will also retain useful substances!

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Oil selection

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

Still fried in lard. Then there will be so many calories in food, oh-oh-oh! If you are on a diet, then eating fat with potatoes is better to refuse. You can cook with butter too. Then your dish will come out especially tender. But the potatoes will need to be very carefully monitored. In this oil, the slices burn very quickly. Here experience is needed.

The ideal option is a mixture of vegetable and butter. The amount depends on the serving. On average, for 1 kilogram of potatoes you need 125 ml of vegetable oil and 2 tbsp. butter spoons

What pan to cook in?

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

From aluminum cookware and with a thin bottom, discard immediately. 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 lay the potatoes in several layers. For example, this would work:

Frying pan Vitesse “Le Splendour” with lid, marble coated, with removable handle, color: burgundy. Diameter 26 cm. VS-2269

Perfect cut

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

Vegetable cutter Borner “Trend Plus”, color: orange, 6 pieces

It turns out much faster than cutting on the board. Especially when you need to cook for a large family or guests will soon catch up. And so I cut it, quickly fried potatoes, made a salad and everyone is happy

How to fry with a golden crust

Highly important rule: raw potatoes cannot be sent to a cold frying pan, unheated oil. It does not fry, but sticks and does not turn out delicious. Therefore, first turn on a strong fire, put the pan and pour the oil. Let it warm up well.

Pro perfect combination butter and vegetable oil wrote above. You can cook only on vegetable. Everything to your taste

To check if the pan is hot, add one potato wedge. If the oil sizzles, then you can cook.

Put the pieces on a hot surface and let them fry. We put the fire on medium. You don’t need to mix, check, and generally touch it in any other way. Let it cook for 3-5 minutes. Then, with a deft movement of the spatula, turn the potatoes over. It should roll over with a whole layer. It will work if you did everything right. Fry the dish on the other side for the same time. And do this 1-2 more times.

How much to fry potatoes in a pan by time in total– about 20 minutes

The whole process takes place without a lid. Cover - you get not fried, but stewed potatoes, loose and falling apart. Salt, pepper only at the end before the last mixing. You can also add grated garlic “under the curtain” - it turns out very tasty!

To reduce calories, place the potatoes on a paper towel. Excess oil will be absorbed and reduce the fat content of the dish. By the way, when losing weight, you can also eat potatoes.

Now you know the secrets of how to cook fried potatoes in a pan very tasty and with a golden crust. It's time to start experimenting with different tastes. Garlic or onion plus herbs are great options.

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

Potatoes prepared this way are often cooked in my family. The combination of 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;
• frying oil.

Wash and clean tubers. Cut potatoes into slices or slices like chips.

In a deep bowl, add spices to the chopped slices. If you will be 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 cut into cubes. Pour oil into a frying pan and place it over medium heat. When the oil is hot, put the potatoes in the pan.

Toss with a spatula until each potato wedge is coated with oil. Turn the slices several times while frying to brown on all sides. When you see that the potatoes are half soft, add the cubes onion. Do not do this before, otherwise the onion will burn and there will be coals.

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

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

Delicious and fast with mushrooms

To eat the whole family, we 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 (see above for how to do this). We cut into strips, wash and so on. Finely chop the onion and garlic and fry separately in oil. Finely chop the greens.

Mushrooms cut into slices and fry separately. You can in the same pan where you fried onions and garlic. Brown the mushrooms until crispy. This usually takes about 10 minutes.

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

How to cook with meat

To prepare the dish quickly, let's deal with the meat first. 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;
• ready-made meat - 300 g (beef, lean pork or bacon slices are suitable).
• your favorite spices, salt, pepper and herbs to taste.

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

Crispy potatoes with lard

This recipe is from my dad. It has one secret ingredient.

• half a kilogram of tubers;
• salsa with meat layer - 100 g;
• bow - 1 pc.;
• spices to taste;
• the secret ingredient is half an apple without a core and skin.

Cut the onion as you like, and the apple into thin strips. Salo should be cut into small strips. Heat the frying pan well and add a little vegetable oil so that it does not turn out too greasy. After all, the fat will melt. Already on a very hot frying pan spread the fat. Reduce fire to medium. When you notice that the layers of meat on the fat have turned white - add potatoes. Turn over after 5-7 minutes. We wait another 4-5 minutes and turn over again.

Boiled potatoes with onions

The option is unusual in that we will fry the potatoes already cooked in their skins

• 900 g potatoes in a peel;
• 4 tbsp. l. vegetable oil;
• 2 pcs. onion;
• 1 clove of garlic;
• 2 teaspoons spoons of dried herbs;
• salt and pepper.

Pour two tablespoons of vegetable oil into a heated frying pan. Fry chopped onion and garlic until golden brown. Transfer to a bowl. If you do not like garlic, then you can not add.

Fry the potato cubes in the second part of the oil. During cooking, add pepper and salt to your taste. When the cubes are already browned on all sides, add the fry. 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 delicious sauce

Potato dishes cannot be called exquisite. They are prepared as everyday food. But if you add here such a touch as sauce, then you can pleasantly surprise your family and friends. Colored sauce will be a great solution. There is a sauce recipe that fits all three dishes perfectly.

For cooking you will need:

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

Chop onion, parsley root (celery) very finely and put 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 pot with vegetables. Add wine to it.

look more found short video as an instruction to make everything clearer.

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

How delicious to fry potatoes in a pan with a crust

Fried potatoes are a popular traditional dish in a large number peoples of the world. Initially, it may seem that cooking fried potatoes is very easy, but in fact, to get a truly tasty and healthy dish, you need to work hard. In this case, as in many others, it is recommended to be creative in the process of cooking tasty and healthy potatoes in a frying pan with a crust. This is one of the main secrets that allows you to cook a very popular and tasty dish. So: How delicious to fry potatoes in a pan with a crust!

How delicious to fry potatoes

From potatoes it is possible to cook a large number of dishes, one of which can be considered a potato casserole. It is very beneficial for human health. This dish can be prepared with fresh minced meat, which will add nutrients that any body needs. The basic principles and recommendations, they will help to properly present potatoes with a crust in a pan, must be fully respected, then you will get an unforgettable taste dish that everyone will like.

Experienced and qualified specialists working in the field of proper frying of potatoes have special recommendations and secrets that will help prepare this dish, which is very popular with many people. This dish can be made not only tasty and healthy, but also very attractive. There are several basic rules from experts that are mandatory to follow if you plan to fry potatoes deliciously in a frying pan with a crust. Basic rules and recommendations from experienced professionals:

After the correct cutting is carried out, it will take several minutes (15-30) to soak them in cold water. This will help draw out the starch, and therefore, when frying, the potatoes will fry much faster and better and will not be stewed. Starch, as experienced and skilled cooks say, has a negative effect on such a point that the potatoes cannot be browned to the extent necessary for a golden crust to appear. When cooking potatoes in a pan, this point must be taken into account and understood without fail.

How to fry potatoes: cooking

After the potatoes have spent the required time in cold water, before the frying process, you will need to dry them. It is possible to use the usual towels, which are made of paper. Slices of potatoes are laid out on a towel for a short time, as a rule, this is no more than 5-7 minutes in time. It must be remembered that, like starch, and excessive moisture can prevent the formation of a beautiful and tasty golden crust on potatoes.

Before sending the chopped potatoes to the pan, it will be necessary to heat the oil used to a boil, while sparing its amount is not recommended. The more hot oil in the pan, the more blushed the potato crust will be in the end. At the same time, it will be possible to remove excess fat from the pan during cooking or after the potatoes are completely fried. After completing these steps, the potatoes will need to be carefully laid out on a paper towel and the dish is ready to serve.

Do not cover the pan for a long time when frying with a lid, because a large amount of moisture can quickly accumulate under the lid. This will mean that the potatoes will not be fried, but stewed.

For many people who prefer a tasty and golden crust, there are a large number of different recipes that they can use to prepare these popular dishes.

How to fry potatoes in a pan traditionally

In order to simply and at the same time quickly fry potatoes in a pan, you will need the following ingredients:

• 5-7 small potatoes

• Vegetable oil (you can take refined).

• Salt to taste.

• Additional seasonings to taste.

• 2-3 cloves of garlic.

The basic way to cook potatoes in a pan

Then you need to remove a little fire and pour potatoes into the pan, which are cut in advance and stood in cold water. Garlic is best crushed with a garlic press. When it became noticeable that the potatoes were browned enough, you should add spices to taste, but at the same time not overdoing it at this point, so that after cooking the potatoes, the main taste comes from it.

In this recipe, garlic can be replaced with fresh herbs or onions. When you serve the cooked dish on the table, then in addition there is an opportunity to decorate it with various herbs. This recipe is quite simple and the dish is not only tasty and healthy, but also attractive in appearance. Cooking potatoes does not take much time and does not require a large number of ingredients, so this recipe is available to anyone who wants a tasty and healthy meal. Potatoes that are cooked in a pan are a very popular and sought-after dish among a large number of people, so anyone can take advantage of this simple, but enough effective recipe cooking.

how to fry potatoes video

If you want to fry potatoes deliciously, but do not know how to do it correctly, then you can use the recommendations of experienced chefs. On the video, you can see various ways, which allow you to quickly and tasty fry potatoes in a pan. With tried and tested tips and tricks from experienced chefs, you can create a tasty, healthy and appealing potato dish that everyone will love.