Fry potatoes with a crust. Crispy potatoes with lard

09.02.2024

Fried potatoes are a simple, tasty, filling and quick dish for lunch. It is prepared in a hurry, and the aroma of delicious crispy potatoes spreads throughout the house.

If you need to quickly make something for lunch, then this recipe is for you.

You will need:

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

Step-by-step preparation:

Pour cold water over the peeled and washed potatoes. Let stand for 10 minutes. This is done so that the starch goes into the water and the potatoes turn out crispy.
After this, drain the liquid and chop the tubers into strips.
Heat a frying pan on gas, pour vegetable oil onto its surface and throw in a piece of butter, after a few minutes it will melt and you can throw in the potatoes.
Cook without a lid for the first 7 minutes, stirring the contents of the pan occasionally.
Next, reduce the heat and fry until the potato cubes are softened and covered with a golden crust.
At the end, add pepper and salt, chop the chopped garlic and dill.
Fragrant, delicious potatoes are ready!

With onions in a frying pan

Grocery list:

one onion;
salt to taste;
three large potatoes;
oil for frying.

How to prepare fried potatoes with onions in a frying pan:

Process the potatoes by peeling and washing them.
Chop it into thin bars.
Heat the frying pan, pour in the sunflower oil and throw in the potato pieces.
Stir it rarely, as you will only break whole pieces.
Remove the skin from the onion and finely chop it.
Add the onion mixture to the pan.
Prepare the dish with the lid open.
Carefully turn the potatoes over to the other side with a wooden spatula.
After 10 minutes, add salt and stir the dish one last time.

How to fry potatoes in a slow cooker?

Fried potatoes may be a harmful dish, but they are very tasty. And in a slow cooker it turns out even more flavorful and satisfying.

You will need:

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

How to prepare fried potatoes in a slow cooker:

Process all vegetables, removing peels and excess seeds.
Pour boiling water over the tomatoes and remove the thin skins.
Pour oil into the slow cooker and turn it on.
Chop the potato tubers into strips.
Place them in a multicooker bowl and cook in the “fry” mode for 7 minutes.
Cut the vegetables, onions into half rings, carrots on a grater, eggplants and tomatoes into squares. Greens - finely chop.
Throw eggplants, carrots and onions into the potatoes, add salt.
In the kitchen appliance menu, press the “Baking” mode.
Fry until the vegetables soften.
Add the tomato pieces and cook for another 5 minutes.
Before serving, leave the dish in the slow cooker for a few minutes. Place the potatoes on plates and sprinkle with herbs.

Recipe in Odessa

Main ingredients:

onion - 2 pcs.;
a piece of butter - 70 g;
ten potatoes;
salt - 12 g;
sunflower oil - 100 ml.

Algorithm of actions:

Peel the potato tubers, rinse under the tap, cut into equal slices.
Rinse the pieces in water again. The starch will be removed from them, and the dishes will not stick together.
Process the onion according to the standard procedure and cut into rings.
Turn on high heat and place the frying pan on it.
After a minute, pour in the oil and spread the potatoes in an even layer.
As soon as a golden brown crust appears on it, add the onion, add salt and butter.
From time to time, stir the whole mass with a spatula.
In 8 minutes the dish will be ready.
If you don’t like a lot of oil in potatoes, drain it in a colander. This will allow excess fatty oil to drain out.

With meat

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

Recipe Ingredients:

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

How to cook potatoes with meat:

Cut the washed pork into slices.
Heat a frying pan with oil and place pieces of meat on it.
While the meat is cooking, chop the peeled tubers into cubes.
Turn the meat over to the other side. When it turns brown, add the potato mixture.
From this moment, fry the dish for another 10 minutes, add salt and pepper.
Continue cooking with the lid closed, gently stirring the dish occasionally.
Sprinkle tender steaming potatoes with a crust with fresh herbs and serve on the dinner table.

With added mushrooms

Mushrooms diversify potatoes and introduce a new range of flavors.

Main ingredients:

six potato tubers;
mushrooms -0.3 kg;
one onion;
butter - 30 g;
salt - 10 gr.

How to prepare fried potatoes with mushrooms:

Process the mushrooms by washing and peeling. Cut as desired.
Finely chop the onion.
Remove the skins from the potato tubers and chop into cubes.
Throw a piece of butter into a heated frying pan. It will melt soon.
Turn up the heat and add mushroom pieces.
As soon as there is more liquid in the pan from the mushrooms, evaporate it and add the onions to fry.
After 5 minutes, add the potato wedges and cook for 20 minutes, stirring the whole mass occasionally.
If the oil evaporates quickly, add vegetable oil.
Once the potatoes are cooked, salt them.
If necessary, sprinkle the dish with parsley.

Recipe Ingredients:

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

Step by step action:

Rinse the potato tubers thoroughly under the tap without peeling them. Use hard dishwashing sponges for this.
Cut each tuber into four parts.
Prepare the marinade - pour 30 ml of oil from the total amount into a separate bowl, throw in spices and pepper, add salt and dissolve the bulk ingredients in the oil.
Pour the marinade over only half of the potatoes and cook them in a hot frying pan for 10 minutes.
Add and fry the rest of the potatoes.
Place the oozing oil in a bowl and serve with ketchup or sour cream. Bon appetit!

I wonder if there is at least one person on earth who doesn’t like fried potatoes and doesn’t know how to fry them deliciously? Yes, even with a crispy crust. And with a bow. And straight from the frying pan and onto the table, as we say, piping hot.

Only, probably, the one who has never tried it, in some earthly places where there are no potatoes. Any other normal person who has tasted this dish at least once will never remain indifferent. Even famous ballerinas and athletes who have a diet and regime sometimes allow themselves to relax. And then they eat not cutlets and sweets, pies and cakes, but fried crispy potatoes.

Many people think that preparing fried potatoes is not at all difficult - peel, cut and fry. To some extent this is true. But the question is different, how to deliciously fry potatoes in a frying pan? This will require certain knowledge, skills, and experience. Here you will find all the most useful secrets and tips. We hope that fried potatoes with an appetizing crust and onions will forever acquire the status of your signature dish.

Fried potatoes with golden crust

Ingredients:

potato;
vegetable oil;
salt;
onions (optional).

Preparation:

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

You will never get tasty and crispy potatoes in a frying pan with a thin bottom, even if it has the best non-stick coating (although it is welcome). Be sure to take a frying pan with a thick bottom and high sides.

The second condition is necessary so that when stirring the potatoes do not scatter all over the stove, and so that they can be fried more. After all, if you do everything right, it will turn out so tasty that it won’t be enough anyway. The best option is a heavy cast iron frying pan.

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

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

Then put it in a deep bowl, add water and let it sit for 5-10 minutes. Drain the water, place the potatoes in a colander, and let them dry. Before adding to the frying pan, the potatoes must be dry - this is the key to a crispy crust.

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

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

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

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

Stir a couple more times at intervals of 5 minutes. Salt the potatoes just before the end of frying. Add salt and stir one last time. Just a couple more minutes and that’s it! The potatoes are ready.

4. For those who are interested in the question of how to fry potatoes and onions in a frying pan, it will be useful to know that finely chopped onions should be sprinkled on the 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.

5. When serving, you can sprinkle the potatoes with finely chopped fresh dill or green onions.

Let us remind you that last time we cooked.

Fried potatoes have gained immense popularity; it is difficult to find a person who has not tried this dish. Such a wide distribution of this recipe can easily be explained by the availability and low price of the necessary products; in addition, this dish is very tasty, although not very dietary. The ease and speed of preparing delicious fried potatoes in a frying pan will be appreciated by everyone who tries to prepare this dish.

Next, you will learn how to deliciously fry potatoes. Let's look separately at each of the most popular recipes. A detailed and step-by-step description will help you learn how to fry potatoes in a frying pan, perhaps even for a young, novice cook.

Fried potatoes with onions

Fried potatoes with onions are prepared from a set of products available in every home. For this simple recipe, you can cut the potatoes into rings, half rings, strips or cubes. To your taste.

Grocery list:

Potatoes, 600 gr., depending on the size of the potatoes and the pan;
Onions, 150 gr.;
Flour, 2 tablespoons, heaped:
Salt, pepper, spices.

Cooking method:

Step 1: Wash, peel and cut the potatoes. Place on a cutting board and let drain. Then, put the chopped potatoes in a saucepan. Pour flour, salt, pepper, spices into a saucepan, mix potatoes with flour, shake, cover with a lid. Flour is evenly distributed over the surface of the sliced potatoes - it will give a crispy taste and a golden, appetizing hue to the finished dish.

Advice:

It's quickest to cut potatoes into rings, but potatoes cut into small cubes will fry faster.

Step 2: Pour oil into a frying pan, heat it up and add potatoes. Fry over medium heat, stirring constantly.

Advice:

In order for the potatoes to have a golden crust and not fall apart during the frying process, you need to pour them into very hot oil in a hot frying pan. By adhering to this rule, you will be able to cook fried potatoes while maintaining the shape and appetizing appearance of the dish.

Step 3: Cut the onion into thin half rings. Add to potatoes when they are browned and soft. Fry until done, serve hot. Bon appetit!

Fried potatoes with meat and herbs

Any meat that has been previously boiled and cooled is suitable for this dish. You can use beef, pork or chicken.

Grocery list:

Potatoes, 500 gr.;
Onion, 100 gr.;
Vegetable oil. 50-100 gr.;
Boiled meat, 400 gr.;
Garlic, 1 clove;
Dill, parsley;
Salt, pepper, spices.

Cooking method:

Step 1: Wash the potatoes. Peel and cut into cubes. The potato wedges should be approximately 1-2 cm.

Step 2: Add chopped potatoes to a hot frying pan with hot oil. Fry over medium heat, stirring constantly.

Step 3: Finely chop the onion and add to the potatoes. Fry until the onion becomes translucent and the potatoes are soft.

Step 4: Cut the boiled meat into cubes, add to the pan and stir.

Step 5: Add chopped garlic clove to potatoes with meat. Stir, remove from heat.

Serve the dish hot, sprinkle with finely chopped herbs.

Advice:

It is recommended to salt fried potatoes only after they begin to brown. If you add salt too early, the potatoes will fall apart. Salt should be poured onto the potatoes and cover with a lid on top. When the salt has melted (a couple of minutes), open the lid and stir well. Then the potatoes will be salted all over and evenly.

Fried potatoes with sausage, herbs and egg

In order to deliciously fry fried potatoes according to this recipe, you can use any sausage that you like. If you like smoked sausage, add it. Sausages, finely chopped sausages, and boiled sausage are quite suitable. You can use several types of sausage - it will only be tastier.

Grocery list:

Potatoes, 800 gr.;
Onion, 100 gr.;
Egg, 1 pc.;
Sausage or frankfurters, 300 gr.;
Vegetable oil, 100 gr.;
Dill, parsley;
Salt, pepper, spices.

Cooking method:

Step 1: Wash potatoes and cut into cubes. Place in a heated frying pan with oil. Once the potatoes are mixed with the oil, turn the heat to medium.

Step 2: While the potatoes are roasting, chop the sausages. When the potatoes are soft, add the sausage to the pan. Stir in potatoes. Now that the potatoes have begun to turn golden brown, add salt, pepper, and spices.

Step 3: Chop the onion and add to the pan. The onion cooks quickly. Therefore, add it at the very end of cooking.

Step 4: When the onions have lightened and soaked in oil, add the raw egg. Mix well. Turn off the heat and let the dish stand with the lid closed for 3 minutes.

Step 5: Finely chop the dill and parsley and sprinkle on top of the potatoes placed on a plate.

Fried potatoes with mushrooms and garlic

Potatoes with mushrooms in a frying pan are prepared from a minimal set of ingredients. Even those chefs who are just learning to cook will get a tasty and quite satisfying dish.

When serving, the combination of mushrooms and potatoes can be complemented with a summer vegetable salad. A salad of cucumbers, tomatoes or fresh cabbage will go well with this dish. Potatoes fried with mushrooms can be topped with chilled sour cream. Mushrooms, sour cream and herbs are a combination that will not leave even a gourmet indifferent.

Grocery list:

Potatoes, 1 kg;
Champignon mushrooms, 500 gr.;
Onion, 150 gr.;
Garlic, 1 clove;
Vegetable oil, 50-100 gr.;
Salt pepper.

Cooking method:

Step 1: Peel the onion and chop finely. Add to a frying pan with heated oil, fry until golden brown.

Step 2: Peel and chop the garlic. Add to onion. Lightly fry. Now, transfer the onions and garlic from the frying pan to a plate. Let's move on to the next stage.

Step 3: Cut the washed champignons into thin slices. Place in a frying pan and fry in its own juices until tender. The mushrooms will be ready when the liquid has completely evaporated. We also transfer the finished mushrooms to a plate and proceed to preparing the potatoes.

Step 4: Wash the potatoes and cut into small strips. The chopped potatoes can be dried with a napkin or placed in a colander. Then, fry the potatoes in a heated frying pan.

Step 4: Add mushrooms and onions to the fried potatoes and stir. Salt and pepper to taste. The dish can be served to the table.

Advice:

Follow the cooking algorithm and sequence strictly according to the recipe. If you do not mix all the ingredients in one frying pan, the potatoes will fry until cooked, and the onions will definitely remain tasty and golden.

Fried potatoes with lard

This dish is traditional for Ukrainian cuisine. Potatoes and lard can satisfy your appetite even after a hard day at work, or after a tiring trip. If you want to eat nutritiously, but don’t have time to cook for a long time, use this recipe.

Lard for this recipe works best with a strip of meat layer. This kind of lard is popularly called “Adidas”.

Potatoes fried with lard do not require the addition of vegetable or butter. Economical and tasteful.

Grocery list:

Potatoes, 700 gr.;
Onion, 180 gr.;
Lard, 500 gr.:
Salt pepper.

Cooking method:

Step 1: Cut a slice of lard. The pieces will be about one centimeter wide. You should not cut it too thin so that the lard does not burn. Slices that are too thick are also not suitable, as they may not cook well. Place the chopped lard in a heated frying pan and fry. The potatoes will be fried in the fat that comes out of the lard. Let's move on to the next stage.

Step 2: While the lard is frying, peel and cut the potatoes. Place the chopped potato wedges in a frying pan with the lard. Fry until the potatoes are ready, stirring constantly.

Step 3: Thinly slice the onion and add to the browned potatoes. When the onion is coated a little with oil, you should taste the dish and add salt to taste. Potatoes with lard - ready to serve.

Despite the fact that fried potatoes are a fairly high-calorie dish, rarely can anyone refuse them, because the incredible pleasure is a strong argument in favor.

Bon appetit!

Fried potatoes, despite their calorie content, are considered the favorite food of many people. It is served as a main dish 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 frying pan with a crust and onions.

The highlight of properly fried potatoes is the tasty and appetizing crust. Not every cook can achieve it, since making potatoes crispy and golden brown is not so easy. To obtain results, you must follow the rules during preparation and frying. I have good advice on this matter. I recommend checking them out.

Cut the potatoes into wedges, sticks, slices, strips 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.
Place 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, first fry on high and then on moderate heat. Do not cover the pan with a lid under any circumstances, otherwise you will end up with stewed potatoes, and to make the dish brown, sprinkle a little flour.
Do not stir the potatoes frequently while frying. For this purpose, use a plastic or wooden spatula. Immerse it in the potatoes and lightly lift the bottom layer. Do not make any chaotic movements.

Typically, refined vegetable oil is used to prepare fried potatoes. But you can also cook the dish with butter. Only to obtain tender and aromatic potatoes in this case will you have to constantly monitor them so that they do not burn. If you are not afraid of ruining your figure, feel free to use animal fat or bacon. The result will be amazing.

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

Classic recipe for fried potatoes in a frying pan

Ingredients:

Potatoes – 4 pcs.
Vegetable oil – 6 tbsp. spoons
Salt.

Preparation:

Cut the peeled and washed potatoes into slices 3 millimeters thick. Then place in a frying pan with hot oil and distribute evenly.
Fry for about fifteen minutes until done. Turn over only once. Do this after the potatoes are browned on one side.
After frying, place the potatoes on a paper napkin to drain excess fat. Season with salt, garnish with chopped herbs and serve.

Video recipe

Despite its apparent simplicity, not every novice cook succeeds in preparing crispy and browned potatoes the first time. Results can only be achieved with practice. So if your first attempt fails, don't give up and practice. This is the secret of success.

The most popular potato recipes

Potatoes are a universal product. If you think that frying is the only way to cook, you are mistaken. It is boiled, steamed, baked in the oven, added to salad, and used as a pie filling. The bravest chefs make vodka from potatoes.

The bulk of the proteins, vitamins and minerals that potatoes are rich in are 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. It is often served accompanied by various pickles, sauerkraut or pickled mushrooms. But there are foods with which it is not recommended to be used. We are talking about milk, sugar and fruit.

Let's look at popular and delicious step-by-step potato recipes, and you will have the opportunity to see for yourself.

Stuffed potatoes

Stuffed potatoes are a beautiful dish that is suitable for an everyday feast and looks great on a holiday table. I use fish, various meats, mushrooms or vegetables as fillings. You can use the filling as you wish.

Ingredients:

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

Preparation:

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 and pepper and stir.
Cut off the top of the peeled potatoes and remove the core using a knife or spoon. To prevent it from falling apart during baking, the wall thickness should be within one centimeter. Fill the potatoes with the resulting mixture.
Fry the grated carrots in oil until softened. In a separate pan, without adding oil, fry the flour until creamy. Add broth to flour, stir, add carrots along with sour cream and tomato paste and stir.
Place the prepared potatoes on an oiled baking sheet and pour the sauce over them. All that remains is to send the dish to the oven. Bake at a temperature of two hundred degrees for about an hour.

When I first prepared this masterpiece, the family was delighted. Since then, I periodically prepare delicacies to satisfy the culinary needs of my household. I hope the treat leaves the same impression on your family members.

Potato casserole

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

Ingredients:

Potatoes – 1 kg.
Minced pork – 500 g.
Onion – 2 heads.
Carrots – 2 pcs.
Mushrooms – 300 g.
Processed cheese – 200 g.
Eggs – 5 pcs.
All-purpose seasoning, pepper, salt.

Preparation:

Boil the peeled potatoes until fully cooked. Chop the onion and pass the carrots through a medium grater. Fry the prepared vegetables in oil until half cooked along with chopped mushrooms.
Add minced meat to the pan, stir and fry until cooked. At the very end, salt, pepper and sprinkle the contents of the pan with seasoning.
Pass the boiled potatoes through a coarse grater, and beat the eggs with salt.
Place half the potatoes on the bottom of the pan, spread half the cheese on top, and then the whole filling. Pour half the egg mixture over everything, add the remaining ingredients and pour in the eggs.
Place the pan covered with foil into the oven. At 180 degrees, the casserole cooks for about twenty minutes. I recommend serving it in combination with pickles or sour cream.

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

New Year's holidays are already around the corner. If you are planning 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 contains no meat products, the dish is hearty and tasty, and can be served separately or as an addition to fish or meat.

Ingredients:

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

Preparation:

Rinse the vegetables called for in the recipe with cold water. Peel the potatoes and cut into thick slices. Remove the stem from the eggplant and the seeds from the pepper. Chop them coarsely.
Prepare the form. I recommend using a wide and deep container so that the vegetables are filled halfway. It is inconvenient to mix vegetables in a small form. Place potatoes on the bottom of a greased dish.
Place onion, pepper and eggplant on top. If desired, fry the onion first. As for other vegetables, they are used raw.
In a deep bowl, mix dried herbs, add salt, olive oil and vinegar, pepper and beat. Pour the resulting mixture over the vegetables. It is important that the dressing covers everything evenly.
Place the pan with vegetables in the oven for twenty minutes. Temperature – 200 degrees. After the time has passed, stir the contents of the mold and continue cooking, reducing the temperature to 170 degrees. After 40 minutes, remove the dish.

If your family does not follow a vegetarian diet, you will definitely like this delicacy. In addition, if you wish, you can always supplement it with baked lamb or diet rabbit.

Stewed potatoes with mushrooms

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

Ingredients:

Potatoes – 1.5 kg.
Mushrooms – 350 g.
Onion – 2 heads.
Carrots – 2 pcs.
Garlic – 3 cloves.
Oil, bay, salt, pepper.

Preparation:

Cut the peeled and washed potatoes into medium slices, place in a saucepan and cover with water. Place the container on the stove
While the main ingredient is cooking, wash the mushrooms, dry them and chop them into small pieces. Pass the carrots through a coarse grater and chop the onion into cubes.
First fry the onion in hot oil, then add the carrots, stir and fry together. At the very end, add the mushrooms to the frying pan and fry until the moisture evaporates. At this stage, salt and pepper the contents.
After the water boils, put a few bay leaves and garlic pressed through a press into the pan. When the potatoes become soft, add the mushrooms fried with onions and carrots and stir. Simmer the dish under the lid until done. Stir the contents of the pan.

This stewed potato is combined with various additions, including salted salmon, vegetable salads, cold cuts or regular kefir. It will delight you with its excellent mushroom aroma and spicy taste.

Potato pancakes

It is unknown who invented potato pancakes. Some claim 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 never cooked them before, I offer a simple recipe. With its help you will make rosy, crispy and delicious pancakes, combined with sour cream.

Ingredients:

Potatoes – 4 pcs.
Flour – 4 tbsp. spoons.
Eggs – 2 pcs.
Salt.

Preparation:

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.
Heat the vegetable oil in a suitable frying pan and spoon in the potato mixture. When the pancakes are cooked on one side, flip them over. Since everything happens quickly, I don’t recommend leaving the stove.

Despite its enviable simplicity, the dish will fight back against intricate croutons or primitive pizza, especially if served in combination with a sauce containing sour cream and herbs.

History of the origin of potatoes

At the end of the article you will find a fascinating history lesson. It is unknown on which continent man first discovered potatoes. Its habitat is considered to be South America. The vegetable began its distribution in Peru. Historians have made such assumptions.

Ancient people, searching for an alternative way to obtain food, discovered wild potato tubers in the ground.

The ancient Indians living in South America prepared potatoes in a variety of ways. But the favorite was a dish that resembled chips. It was stored for a long time and satisfied hunger.

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

And although people rebelled against eating potatoes, European kings did everything they could to spread the plant in an attempt to solve the problem of hunger. In the mid-seventeenth century, the vegetable gained popularity and acquired the status of the main European agricultural crop.

Potatoes appeared on Russian territory at the end of the seventeenth century. During his visit to the Netherlands, Peter I became interested in this strange vegetable and took it with him. Initially, in Russia the plant was considered a curiosity and exotic. At balls and receptions they were served as an overseas delicacy, seasoned with sugar.

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

How to deliciously fry potatoes and onions? Yes, it’s as simple as shelling pears, you say, all you need to do is throw chopped vegetables into hot oil and cook for 15-20 minutes. But fried potatoes succeed in different ways; they are not always appetizingly crispy, with a golden-colored crust, and sometimes the onions burn or become too crunchy. Let's take a step-by-step look at how to deliciously cook fried potatoes in a frying pan so that they are tasty, full of pleasant onion flavor, the aroma of spices and herbs.

What vegetables are suitable?

For frying, choose medium-cooking potatoes with low starch content. For example, “Nevsky” or “Sante” with a starch content of 10–14% are ideal for frying. Discard tubers that have turned green from lying in the sun for a long time or are frostbitten.

Regular onions or white onions will do. It is better to avoid purple “Crimean” onions; they change color during heat treatment. You can take leek, it will add piquancy, and green onions, added to almost ready potatoes, will give the dish a wonderful fresh aroma of spring greens.

Butter, lard, lard or other fats?

You can fry potatoes on anything. The healthiest option is vegetable oil that has been specially refined for use in the frying pan. Although many people like to cook with unrefined oil, it gives a certain bitterness, but gives the dish a bright aroma of roasted sunflowers.

Very tasty, but also higher in calories, fried potatoes in lard or lard. Pieces of lard are rendered until they become crispy cracklings, after which the potatoes are added to the frying pan. As a result, it turns out rosy and crispy, with a characteristic aroma and pleasant sweetness - for many gourmets this is the standard potato! Lard can be taken raw, salted or smoked; in the latter case, the dish will acquire a smoky aroma. It’s delicious if there is lard with a layer of meat. The skin is usually cut off, although if you have undercuts, where it is very soft, you can leave it.

If you like butter, you can fry in it. But not in its pure form, but by adding a small piece to the main amount of vegetable oil, otherwise there is a risk that the potatoes will burn and stick to the bottom, and the oil itself will turn black and smoke.

Secrets of delicious fried potatoes

The potatoes should be dry. When cleaning tubers, housewives often place them in a bowl of water to prevent them from darkening. After such a “bath”, be sure to dry the potatoes, then they will fry well and be crispy.
It's best to cook in a large cast iron skillet. The larger the area of the frying pan, the more moisture will evaporate, and cast iron distributes heat more evenly, which means all the pieces will cook evenly. And make sure it is properly warmed up.
It is better to fry in small portions. The potato layer should ideally be no higher than 2 centimeters, then it will be fried and not stewed.
Place the onion 7-10 minutes before it’s ready, then it won’t burn.
Add salt at the end, then the potatoes and onions will be crispy, will not absorb excess fat and will not soften.

Ingredients

potatoes 500 g
onions 150 g (2 pcs.)
salt and ground black pepper to taste
vegetable oil 50-70 ml

How to cook fried potatoes with onions in a frying pan

First you need to prepare the vegetables. I peeled a couple of large onions and 6-8 potato tubers and rinsed them with water. Next, I cut the onion into half rings and the potatoes into cubes. The cutting method is not important. You can chop the onion into cubes, and cut the tubers into circles or semicircles, cubes, etc. To get rid of excess moisture and juice, do not forget to dry the potato slices on a paper or cotton towel.
I preheated a frying pan - ideally cast iron, with high walls and a thick bottom, although in the absence of such utensils, a deep non-stick pan will do. You need to pour oil into it and put it on medium heat, warm it up thoroughly. I pour the amount of oil by eye, it should fill the bottom of the pan. Once the oil is hot, you can add the potatoes into it.
During the first 5-7 minutes, you should turn the potatoes over and generally disturb them in any way. During this time, excess moisture will leave, and the bottom layer will set as the first crust. The heat should be medium so that nothing burns. It is most convenient to turn over with a wooden spatula; it grabs the entire layer of potatoes at once without breaking them into pieces.
After the first turning, you need to reduce the heat (you don’t need to cover with a lid if you don’t want the cubes to be soft) and cook for another 10 minutes. During frying, I stir it a couple of times with a spatula. As a result, the potatoes should be half cooked; they will be a little damp inside. Now I add the onion.
I fry the onions and potatoes over moderate heat for about 7-10 minutes, until tender, stirring occasionally, without a lid, so that all excess moisture evaporates. At the very end, add salt and pepper, mix gently and remove from heat.
You can add finely chopped dill and green onions to the finished dish if you like. Should be served hot. An excellent addition would be vegetable salad, pickles, mushrooms, sour cream, spicy tomato or garlic sauce. Bon appetit!

How to cook with lard

If you prefer fried potatoes in lard, then they are prepared as follows. Approximately 150-200 grams of lard should be cut into cubes, placed in a frying pan and simmered over low heat, stirring. It should not just fry like bacon, but melt - on average, the process will take 10-15 minutes. Then increase the heat so that the fat boils, and put the potatoes, cut into cubes, into it. Cook for 5-6 minutes over high heat until crispy, then stir for the first time. Then reduce the heat to medium and continue to fry, stirring occasionally, until almost done. Add the onion, reduce the heat to low and fry until the onion is soft. Add salt at the very end. If you use salted lard and not fresh lard, salt it carefully. Have delicious potatoes!