How to make fried potatoes tastier. Fried potatoes

Fried potatoes are an everyday dish, but experienced housewives serve them at the holiday table. This is not surprising, because the crispy crust and piquant taste of spices will not leave even the most sophisticated gourmet indifferent. Many novice cooks have difficulty preparing potatoes in large portions in one go. The slices stick together, fall apart and cook poorly. The situation can be corrected if you follow certain nuances. Let's look at them in order.

Features of cooking fried potatoes

For a truly delicious dish, choose potatoes with pink skin. Such tubers contain the least starch.
You can fry potatoes either pre-boiled, cooled, or raw.
To give the dish a special taste, you can combine potatoes with onions, meat, mushrooms, breadcrumbs, seasonings and herbs.
If you boiled the tubers in advance, peel them and chop them into bars, cubes, rings, and half rings. The same applies to chopping raw root vegetables.
Choose the “right” dishes. To get potatoes with a crust, it is necessary to carry out heat treatment in a cast iron or steel frying pan.
Place potatoes only in hot oil. In this case, stirring is carried out at the beginning of frying, otherwise the slices will fall apart.
If you salt the vegetables immediately after putting them in the frying pan, the potatoes will absorb the fat and begin to disintegrate. Salt must be added 3 minutes before the end of the procedure.
To get tender but piquant potatoes, fry them in a mixture of vegetable oil and butter. Proportions are calculated at your discretion.
If you are preparing a large portion, divide it into several parts. Do not allow the potatoes to be placed on the pan more than 5 cm in height.

Fried potatoes: traditional recipe

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

Wash the tubers, remove the peel. If the potatoes are not pink in color, soak them in cold water for 15 minutes. Add lemon juice to the liquid to prevent the fruits from darkening.
Prepare a dry cast-iron frying pan, pour vegetable oil into it, add butter. Heat the ingredients over high heat and stir.
Chop the potatoes into cubes, cubes or rings (if the fruits are small). Place the slices in a heat-resistant bowl and stir. The oil should coat each piece.
To get potatoes with a crust, cook the dish without a lid. If the root vegetable absorbs oil, add more. Fry at maximum power for 6-7 minutes.
Now reduce the heat to medium. Stir the potatoes, moving the fried pieces up. Cook for another quarter of an hour, stirring the mixture every 5 minutes.
3 minutes before cooking, salt the dish or skip this step. Salt can be added after arranging the potatoes into portioned plates. Serve garnished with chopped dill.

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

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

Fried potatoes with onions

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

Wash the tubers, remove the peel, chop into strips. Place the fruits in cold water and add a little lemon juice. After 20 minutes, remove the potatoes and leave them to drain on a sieve.
Pat the potatoes with napkins to remove any remaining moisture. Heat a frying pan over high heat, pour in oil. Heat it up and place the potato slices into the bowl.
Fry the straws for 5 minutes, stirring once. After this period, a crust should form. Add chopped onion into half rings and a piece of butter (optional).
Fry the dish for another 10-15 minutes, under no circumstances cover with a lid. 2 minutes before readiness, add salt and 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 teeth - 5 pcs.

First you need to cook the meat. Send it to boil, fry or cook in the oven. Chop into cubes or thin slices. If desired, the meat can be replaced with bacon.
Prepare the potatoes. Peel the tubers, rinse and chop into bars. Soak in lemon water for 10 minutes, then remove and dry with towels.
Take a heat-resistant dish with a thick bottom, pour in the oil and place over high heat. After 2 minutes, add the potatoes and fry them for 4-6 minutes.
After the specified period, stir the composition. Now chop the onion and place it in the frying pan. Reduce the stove's power to medium.
The duration of heat treatment is 12-15 minutes. When the time has passed, add chopped meat and garlic through a crush to the potatoes.
Add pepper, herbes de Provence, and salt. After 5 minutes, turn off the burner, sprinkle with dill, leave the potatoes covered for 5 minutes. Start using.

Roasted 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

Prepare the potato tubers; they need to be washed, peeled and cut. Sprinkle the slices with nutmeg, pepper and salt. Heat a thick-bottomed frying pan over high heat.
Add corn oil and butter to the bowl and stir. After 2 minutes, fry the potatoes. Cook it on high for 5 minutes.
Next, stir, reduce power to medium. Cook the dish for another 15 minutes, stirring once every 5 minutes. After the specified period, place 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.

Rinse the potatoes under the tap, remove the skins, chop into slices or cubes. Soak in cold water adding a little lemon juice. After 10 minutes, remove and dry.
Place the butter in a frying pan, heat it up and place the potato pieces in a heat-resistant container. Fry at maximum power for 5 minutes, eventually a golden brown crust should appear.
When the specified time has elapsed, reduce the heat to medium. Cook the potatoes for another 15 minutes, during which time you need to stir them 3-4 times. Before finishing cooking, add salt, crackers, and ground pepper.

Prepare fried potatoes according to the traditional recipe. Consider technologies with the addition of meat, ground crackers, mushrooms, and nutmeg. People who want to enjoy potatoes with a crispy crust should place the slices in hot oil and fry them over high heat. After the blush appears, the power of the stove is reduced to the middle level.

Video: how to deliciously fry potatoes

Fried potatoes are the queen of the table, there is hardly a person who can dispute this.

It’s hard to think of something that can’t be served with rosy, hot potatoes.

Meat and fish in any form, any salad, or salted, pickled, pickled vegetables.

Dairy products and juices, even pieces of low-fat jelly will only decorate the taste of potatoes, will complement it, but will not spoil it.

And absolutely, if you know some secrets of how to fry potatoes, then setting a modest, but truly homely table for dinner will not be difficult.

Fried potatoes in a frying pan, how to fry potatoes with a crust - general cooking principles

For frying in a frying pan, you need to take medium-boiled potato varieties with the least starch content; the skin of such varieties is usually pinkish in color.

You can fry potatoes in a frying pan either raw or pre-boiled. Boiled potatoes for frying are taken only chilled.

When frying potatoes, to enhance the taste characteristics of the dish, you can add onions, both onions and feathers, ground white breadcrumbs, spices and various seasonings.

Pre-boiled potatoes are peeled and cut into cubes or small slices, sticks, rings; the same cutting is used in preparation for frying raw potatoes.

To fry potatoes with a crust, you need to take thick-walled cast iron or steel frying pans. In Teflon and lightweight aluminum frying pans, potatoes burn at high heat, and when the temperature drops, they stop frying.

For frying, you can take any type of fat, vegetable or animal; often potatoes are fried in a mixture consisting of 70% vegetable fats and only 30% animal fats.

In order to get fried potatoes with a golden brown crust, they are placed in a frying pan with only very hot fat, and so that the slices do not stick together, they are stirred periodically, but only at the beginning of frying.

Salt fried potatoes 2-3 minutes before they are ready.

Fried potatoes in a frying pan with onions

Ingredients:

Potatoes – 7–8 medium-sized tubers;

70 grams of fresh lard;

Three large onions.

Cooking method:

1. Heat a deep, preferably cast iron, frying pan well and put lard into it, cut into small pieces, and simmer for three minutes.

2. Add potatoes cut into oblong cubes and fry until evenly golden brown.

3. Add the onion chopped into thin half rings and continue to fry the potatoes over low heat until tender.

How to fry Sablé potatoes in a frying pan

Ingredients:

500 grams of potatoes;

60 grams of natural 72% butter;

White ground wheat crackers - 2 tablespoons.

Cooking method:

1. Rinse the potato tubers thoroughly under running water, peel them, cut them into large slices, and place them in cold water for three minutes.

2. Wash the starch off the potato pieces and place them on a linen towel, wipe and fry. In well-heated butter, fry the potatoes in a frying pan until golden brown.

3. Two minutes before the end of frying, add salt, add crackers and stir well so that the potatoes fried in a frying pan are evenly covered with crackers and lightly fried.

How to fry potatoes in a frying pan with a golden brown crust - “Potato Oksanka”

Ingredients:

One kilogram of potatoes, unboiled;

Butter 72% fat – 50 grams;

Refined corn oil - 2 tbsp. l.;

A small pinch of ground nutmeg;

Allspice.

Cooking method:

1. Peel the potatoes, thoroughly wash them of starch, cut them into thin rings, sprinkle with coarse salt, ground nutmeg and allspice.

2. Place butter in a wide, deep frying pan, pour in corn oil and bring to a boil.

3. Add potato rings, spread them over the bottom of the pan in an even layer and fry the potatoes in the pan without stirring.

4. When the bottom of the potatoes is browned, reduce the heat to minimum, and, covering with a lid, keep the potatoes for a quarter of an hour, during which time they will bake into one whole flat cake.

5. Lift the potato cake with a wide spatula, transfer it to an empty shallow plate, browned side up, and quickly slide the potato cake back into the pan.

6. Fry until the bottom is browned.

7. Transfer the finished fried potatoes with the crust to a sieve to remove excess fat.

How to fry potatoes with a crust in a frying pan from any type of potato - “Grandma’s Tale”

The difficulty of choosing the right variety will become unnecessary if the basic principles of how to fry potatoes in a frying pan are clear. This recipe uses them all at once.

Ingredients:

Potatoes – any, quantity based on the size of the pan;

Vegetable oil - any of your choice;

Coarse garden salt;

Butter, preferably thickened homemade cream.

Cooking method:

1. Peel the potatoes by placing the tubers in a large bowl with cold water.

2. Wash the potatoes thoroughly in running water and put them back into the pan, completely covering them with water.

3. Cut the potatoes. To begin with, we “dissolve” the tuber along its maximum length into layers 1 to 2.5 cm thick. Next, we cut it with a knife with a sharp, narrow and thin blade into plates 2–3 mm thick. We put the chopped potatoes back into the water, trying not to disturb the original shape too much.

4. Having cut all the potatoes, put them in a large colander, rinse them with a stream of water and let them drain well.

5. Heat a steel or cast iron frying pan with a thick bottom and walls at maximum heat until the characteristic smell of hot metal appears. Pour about 1/2 teaspoon of salt (be sure to dry it) and, shaking the frying pan, distribute the salt along the bottom. Let the salt heat for about another minute and add the oil. The amount of oil should be enough to cover the bottom of the pan with a layer of 3 millimeters.

6. Heat the oil at maximum heat, carefully watching the surface. As soon as the smallest streams of whitish smoke begin to run against the background of the walls, immediately add the potatoes and quickly level their surface with a flat slotted spoon. Ideally, the frying pan has sides 5–7 centimeters high, and the height of the potatoes will be 1.5–2 cm less.

7. Immediately, without allowing the potatoes to stick to the metal, use a slotted spoon to slightly move them away from the walls. Also, carefully, without turning over, lift the potato layer from different sides and carefully place it back.

8. We fry, still at maximum, focusing not on time, but “grandmother’s way” - by smell. When it is already very appetizing, again lift the layer of potatoes with a slotted spoon. Now you need to look and make sure that the crust underneath is cooked enough. Some “white spots” are not scary, the main thing is that they don’t burn!

9. As soon as you think the crust is brown enough, immediately turn the potatoes over. There is no need to stir it; try to turn all the potatoes over in one layer; a second slotted spoon may be useful for this. This is very difficult and if it doesn’t work out, no problem, turn it over in several pieces, it’s more important not to leave crispy plates on the bottom, they will start to burn and you’ll have to stir the dish again, which is extremely undesirable.

10. After turning the potatoes for the first time, immediately reduce the heat to half and fry until the smell of fried potatoes becomes even stronger. Add salt, remembering that some of the salt was already in the pan.

11. Turn over, or if you have a very thick layer, stir the potatoes, trying to move the lighter parts down. If there are a lot of uncooked potatoes, you should add a little vegetable oil, trying to pour it directly onto the surface of the pan. If necessary, turn the potatoes over again.

12. Once most of the potatoes have achieved the desired brown color, try the lightest pieces. If they are soft, place the potatoes on plates and top with cream or butter. This will cut down on the strong flavor while leaving the crust just as delicious and crispy.

13. Serve with cold homemade milk, or yogurt, and hot homemade bread.

How to fry potatoes with a boiled crust - “Student style”

Finish university while living in a dormitory and not learn how to fry potatoes, much less how to fry potatoes in a frying pan? Was it even worth studying?

Ingredients:

Potatoes of any variety, boiled “in their jackets”;

Vegetable oil, unrefined;

Coarse garden salt;

Butter;

Green onions;

Broth seasoning – “Mushroom” or “Chicken”, “Spring Herbs” seasoning.

Cooking method:

1. Boil the potatoes “in their jackets” and cool in cold water. If the potatoes were cooked a day or two ago, it would be better if they were kept in the refrigerator or in a cold place.

2. Peel the potatoes, removing any dark spots. Using a sharp, thin knife, cut into 1.5–2 cm cubes. Wet the knife, then the potatoes will crumble less. Do not try to separate the cubes; they will disintegrate on their own in the hot oil.

3. Heat, as in the previous recipe, first the frying pan, then the salt and oil. Reduce the heat slightly from maximum and add the potatoes. This needs to be done in such a way that the potatoes lie in one layer, maybe a little more.

4. Fry the potatoes, lifting and shaking the pan from time to time, until the bottom part is clearly crispy. Then turn it over with a slotted spoon and, slightly reducing the heat, continue until done.

5. Transfer the finished potatoes into plates, without overusing them, sprinkle with seasonings, and thinly slice the butter on top. Cut the onion feathers and sprinkle generously over the potatoes, or serve separately whole.

Fried potatoes in a frying pan, how to fry potatoes with a crust - tricks and useful tips

Potatoes fried in a frying pan will be more flavorful if they are fried in a mixture of any vegetable oil and natural butter or homemade cream.

To ensure uniform frying, the layer of potatoes placed in the frying pan should not be thicker than 5 cm. Therefore, it is best to take a fairly large frying pan.

Potatoes that are salted ahead of time will absorb a lot of fat and at the same time begin to fall apart.

If you start frying the potatoes over high heat and bring them to medium heat until done, the fried potatoes will turn out crusty.

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

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

Which potatoes are better?

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

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

Oil selection

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

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

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

What kind of pan should you cook in?

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

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

Description

The Vitesse "Le Splendour" frying pan is made of high quality aluminum by injection molding. The internal three-layer Vitesse Diamond non-stick marble coating makes it possible to cook dishes without oil, retaining vitamins and nutrients. Outer surface...

Fried potatoes- a very tasty and popular dish, but quite simple. Although its preparation has its own subtleties. If you also love rosy and delicious fried potatoes with onions, I think you will like this recipe.

Ingredients:

6-7 potatoes (600-700 gr.) - it is advisable to use varieties with a high dry matter content (not watery), and at the same time with a medium or low starch content - not very crumbly and overcooked
sunflower oil(or )
salt
1 onion
ground black pepper
other spices or seasonings optional (hops-suneli, dried dill)
1-2 cloves of garlic (optional)

Preparation:

It is better to take a large, cast-iron frying pan for cooking fried potatoes or at least with a thick bottom.
Choosing potatoes for frying is one of the most important points when preparing fried potatoes. There are different varieties of potatoes: some are more loose, crumbly, which are tasty boiled or mashed. If you fry such potatoes, they will break and you will end up with porridge :) For frying you need a stronger variety, frying this is just right!
Peel and wash the potatoes, onions, and garlic. The potatoes can be left in cold water for a short time, then drained. We cut it into strips (slices) 0.7-1 cm thick. To do this, cut the potato in half lengthwise, cut each half lengthwise into 2-3 plates (depending on thickness), and then cut into strips across or diagonally depending on the desired length. Dry with paper towels or linen napkins.
Chop the onion not too finely.
Heat sunflower oil in a frying pan. When the heat comes from the frying pan, transfer the potatoes into it, stir so that each piece is greased.
Stirring occasionally (not too often, so as not to break the slices, but also so as not to burn), fry over medium-low heat for 7-10 minutes until a light golden crust is obtained.
Add onion, spices (khmeli-suneli or dill, black pepper). Mix. To prevent the potatoes from breaking during frying, you need to stir them carefully with a wide, thin spatula.
Then reduce the heat and cook over low heat until done. If there are a lot of potatoes in the pan, at this stage (but not at the beginning of frying) you can cover them with a lid so that they all fry evenly. If the frying pan is large and the potatoes fit in it in a not too thick layer, you don’t have to cover it. A couple of minutes before it’s ready, add salt to taste, add finely chopped or pressed garlic if desired, and mix gently.
Once the fried potatoes are ready, place them on plates and serve immediately. For fried potatoes, as well as for

Which potatoes are better?

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

Oil selection

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

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

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