Regular fried potatoes. How to fry potatoes in a frying pan recipe with photos

17.10.2019

To prepare today's dish, in addition to the main ingredient, we may need the following products: vegetable oil, salt, spices, seasonings and herbs. In fact, this list of ingredients is quite enough for cooking potatoes by frying them in a frying pan, but why stop at the actual simple version? Potatoes that are fried not cold, but with other products: mushrooms, onions, lard, meat or garlic will be much tastier and more satisfying.

Among the many vegetable dishes, fried potatoes stand out not only for their simplicity and availability, but also for the speed of cooking. This has led to the fact that this delicacy tops the list of main courses on a quick fix in the culinary notebooks of many chefs. After reading the detailed recipes in today’s selection, you can probably conclude that even a novice housewife who has absolutely no culinary experience behind her can fry potatoes in a frying pan. For example, in terms of complexity, cooking potatoes baked in foil is much more difficult, so it’s not surprising that larger number Amateur cooks prefer to make do with “little blood” and serve simple fried potatoes.

After you fry the potatoes in a frying pan, serve them immediately. This dish best reveals its flavor potential when hot, so don’t lose sight of this important fact.

How long to fry potatoes in a frying pan

The time it takes for potatoes to fry depends on several factors. I consistently give you a list of parameters that affect the frying time:

Potato variety (it is best to use pink and yellow tubers, they have less starch, and therefore require less time for frying);
Slicing potatoes (depending on the thickness, the potatoes will be fried to different degrees - the thicker the potato, the longer it takes to fry);
Frying pan (cast iron is good, but enameled or aluminum is bad);
Quantity sunflower oil(in boiling oil the frying time is reduced, with the lid open with small amounts of oil it increases).

To summarize, the average time for frying potatoes is 20-30 minutes. This indicator is individual and depends on many technical factors and your preferences. Some people like potatoes with a crust, others soft ones, etc. Also take into account the fact that 25 minutes is the time for frying potatoes in a frying pan; food preparation is NOT CONSIDERED.

How to fry potatoes in a frying pan

Of all the different ways to cook potatoes, the most popular is the recipe for frying potatoes in a frying pan. Indeed, despite the fact that potatoes can be cooked in a similar way in an air fryer and a slow cooker, classic frying in a frying pan is not inferior to anyone. All recipes for frying potatoes are very similar, so certain cooking steps will be identical from recipe to recipe.

The whole process begins with the fact that the potatoes need to be thoroughly peeled with a knife, and then washed in cold water. After this, you need to choose a cutting method for yourself. Most often, most people do not attach any importance to this moment, although it matters. Depending on the specific recipe, potatoes can be cut in different ways:

slices (village-style, village-style);
strips (french fries);
thin circles (chips);
quartered (regular frying).

After cutting the potatoes, fill them with water and leave for 20 minutes. During this time, excess starch will “come out” from the potatoes and during frying they will become crusty. All that remains is to rinse the potatoes again in clean water and dry them with paper napkins or a towel.

Sprinkle the prepared potatoes with spices, seasonings and salt, then place them in a frying pan heated with vegetable oil. You can fry potatoes not only in vegetable oil, but also in lard, then decide for yourself which tastes better.

Potatoes with mushrooms fried in a frying pan

The taste of fried potatoes goes best with mushrooms, so it’s only natural that I decided to start the parade of dishes in today’s selection with this recipe. I will leave the choice of mushrooms up to you, but the tastiest will be potatoes with honey mushrooms, chanterelles or boletus.

Peel the potatoes, wash them in water and cut them into bars.
Fry the potatoes in sunflower oil until soft.
We clean the mushrooms and rinse them in water.
Place the clean mushrooms in a saucepan and fill them with water.
Let the water boil and boil the mushrooms in boiling water for about 4 minutes.
Place the boiled mushrooms in a colander and rinse with water.
Pour into the pan clean water, add a little salt and cook the mushrooms in it for 30 minutes.
Fry the boiled mushrooms in vegetable oil along with onions. Both products should be thoroughly cooked.
Add onions, mushrooms, salt, spices, herbs to the frying pan with potatoes and fry all the ingredients together for about 5 minutes until the dish is completely cooked.

Fried new potatoes in a frying pan with garlic

Recipe version with step by step photos via the link.

For those readers who like the spicy taste of fried potatoes, you will especially like the addition of garlic and basil. The aroma in the kitchen from frying will be such that you will be forced to drive your family away from the frying pan, in the literal sense of the word.

500 g new potatoes
5 cloves garlic
3-4 sprigs fresh basil
Sunflower oil (for frying)
Black pepper to taste

We scrape the skins off the young potatoes, after which we wash the tubers thoroughly.
Place the potatoes in a saucepan, fill it with salted water and put on fire.
Boil the potatoes until half cooked, then transfer them to the frying pan, not forgetting to grease the latter with sunflower oil.
Fry the potatoes from time to time, remembering to stir them so that they become golden on all sides.
Peel the garlic, finely chop each clove and add to the potatoes a few minutes before the end of frying.
Finally, add chopped basil, salt, black pepper, and then remove the finished dish from the heat.

Peasant fried potatoes in a frying pan with onions

A version of the recipe with step-by-step photos is at the link.

A classic version of frying potatoes in the village style, or as it is also called - country style. The onion rings are lightly steamed during frying, thereby saturating the potatoes not only with their taste, but also with their aroma.

First of all, we clean the potatoes, cut out the “eyes” from them, and then wash them thoroughly in water.
Cut each potato tuber into cubes and place in a deep bowl.
Add 1 tbsp to them. a spoonful of sunflower oil, salt, pepper and spices. Mix everything well.
Grease a cast iron frying pan with oil and heat it over the fire.
Fry the potatoes in a frying pan, and 10 minutes before the end of cooking, add the onion cut into rings.
Cover the pan tightly with a lid and, stirring the dish once every three minutes, fry it until fully cooked.

Recipe for fried potatoes with a golden crust

A version of the recipe with step-by-step photos is at the link.

Lovers of fried potatoes with a golden crust can rejoice. The whole process of preparing the dish is simple, but the result does not suffer from this in any way.

As always, the first step is to peel the potatoes and rinse them in water.
Cut the potatoes into slices about 5 millimeters thick.
Place the potatoes in a deep container and fill it with water. Leave it in the water for 20-30 minutes.
After half an hour, wash the potatoes again and put them in a deep bowl. Sprinkle it with spices, seasonings, salt and herbs, then mix everything thoroughly with your hands.
Pour a small amount of sunflower oil into the frying pan and let it boil.
Carefully, so as not to burn yourself, place the potato slices in one layer on the surface of the frying pan.
Fry the potatoes on both sides until golden brown.

Video recipe for frying potatoes in a frying pan

If you prefer a non-textual presentation of the material, then I advise you to pay attention to the sensible video recipe for cooking fried potatoes, which I found on YouTube. Without unnecessary pathos and pompous phrases, the author clearly shares his secrets of frying potatoes.

Selection of potatoes, oil and frying pan

For frying, it is best to take yellow and pink varieties of potatoes. When choosing, pay attention to the fact that the strawberries and potatoes are fresh with thick skin. Throw away vegetables that are slightly wilted or have at least a slight off-putting odor.

Potatoes are traditionally fried in sunflower oil, which needs to be changed frequently if you are preparing a large portion in several batches. For those who like fattier foods, I recommend using lard instead of sunflower oil. From this, the finished potatoes will also acquire a characteristic taste, which, by the way, many people like.

For frying potatoes optimal choice There will be a cast iron frying pan. It holds temperature well and is not as picky as its Teflon sister.

What to serve fried potatoes with

Fried potatoes can be served with absolutely any vegetables, meat and fish dishes. At the same time, if you fry it with vegetables or mushrooms, then you may not need any additions at all, since after cooking you will have a complete and satisfying dish that does not need any additives.

Also important for serving is the choice of sauce. It can be prepared using sour cream, kefir, mayonnaise, ketchup, soy sauce etc. It is best to add your favorite seasonings, herbs and spices, or vegetables such as garlic to the base. Here I leave the choice solely to the readers, since no one knows the culinary preferences of your household better than you.

Fried potatoes in a frying pan is a dish that can safely be called everyday, since many housewives prepare it more often than others. This is not surprising, considering that cooking requires those products that every housewife and owner always has on hand, and additional ingredients for cooking may not be used at all. As a result, from the moment of peeling the potatoes until the dish appears on the table, no more than half an hour passes, and for many this amount of time is not such a big price to pay for preparing a hearty and tasty lunch or dinner. Finally, I want to give some tips so that you never again have the question of how to fry potatoes in a frying pan deliciously and without problems:

For cooking, use only fresh and unspoiled potato tubers that have thick skin;
Yellow and pink varieties of potatoes are best suited for frying;
Before frying, soak excess starch from potatoes for 20 minutes;
To enhance the flavor, sprinkle the potatoes with your favorite spices, herbs and seasonings.

Want to start frying potatoes? It would seem, what could be simpler? Nothing, you will say, and you will be right! However, reading how to fry them correctly so that the potatoes are not only tasty, but also healthy is simply necessary!

Fried potatoes are one of the most favorite dishes for many. This is not only an amazing side dish for fish, meat, chicken, but also a delicious independent dish. So how to properly fry potatoes?

Fried potatoes are one of the most favorite dishes among adults and children. It seems that frying potatoes is a piece of cake, but not everyone turns out to have an appetizing, golden crust. To prepare golden-brown, juicy fried potatoes, it is useful to know some tricks of their preparation; you should also follow a few simple rules:

When making fried potatoes, it is best to choose potatoes that contain a small amount of starch. Such potatoes can be fried, they will not crumble in a frying pan or in a deep fryer, they will not acquire a bitter taste and will not darken. Varieties Leader, Nadezhda, Kolobok, Bryansk early, Zhukovsky early, Impala, Felox, Sineglazka(in general, all types of potatoes with purple, reddish skin) - have the ability to “keep” starch from breaking down into sugars; thanks to this property, potato slices retain their shape when fried
To get rid of excess starch, peeled potatoes can be placed in a bowl of cold water.
Traditionally, potatoes for frying are cut into thin strips, but you can also cut them into larger slices. Try to keep the bars no more than 1 cm wide: too thin ones will turn out dry, and thick ones won’t cook through.
The chopped potatoes can be placed in a colander and rinsed several times under running water to remove excess starch.
Before frying, the potatoes should be dried (you can put them on a cloth napkin).
It is better to fry potatoes in small portions or in a large frying pan or saucepan. If there is enough space for the potatoes, they will definitely not stick together. A cauldron or cast iron frying pan is an ideal vessel for frying potatoes.
You only need to place the potatoes in a well-heated frying pan with oil. Potatoes fried in lard are very tasty. To do this, lard, cut into pieces, should be placed in a hot frying pan and fried. After the fat has been rendered from the lard, you can remove the cracklings (they will become fried) and put the potatoes in the pan. However, some people like potatoes with fried lard. In this case, you can fry the lard only a little, add potatoes to it and fry them further together.
Don't stir the potatoes right away! Wait until a golden crust appears, and only then carefully turn it over with a spatula. You shouldn’t stir the potatoes too often: ideally, you should stir them only 3-4 times during the entire frying period. You need to fry the potatoes over moderate heat.
Fried potatoes need to be salted 3-5 minutes before they are ready. If you salt it right away, then during the frying process it will release excess juice, and in the end it will turn out watery and will fall apart.
If you decide to fry potatoes with onions and garlic, then you need to add them to the pan 5-7 minutes before the potatoes are ready so that they do not burn.
Potatoes fried with mushrooms are very tasty. But it is better to fry the mushrooms in advance, separately from the potatoes, and only then, 10-15 minutes before they are ready, add them to it.
At the end of frying the potatoes (especially if you are frying large slices), you can cover the pan with a lid.

It's almost impossible to resist potato slices coated with a crispy golden crust. It's up to you to fry the potatoes with or without a lid. This determines the cooking time and the dryness/softness of the potatoes. Also, do not forget that there are many varieties of potatoes, and each one has different cooking times.

Why fried potatoes are not representative healthy food, it’s not worth talking about - words about carcinogens and other nasty things have long set everyone’s teeth on edge. It’s better to note a couple of phrases in defense. After heat treatment, the beneficial substances in potatoes are lost, however, something remains - and therefore we can say that this vegetable is a rich carrier of vitamins C, B, K, E, PP, it contains quite a lot of folic acid, magnesium salts , phosphorus and potassium. In addition, potatoes are considered a product useful for cardiovascular diseases, problems with stool and swelling.

Calorie content, the figure is not very pleasant. On average, 100 g of fried potatoes contains 300 kcal. However, everything is good in moderation - and if you don’t eat a bucket of potatoes at once, such a dinner will do more good than harm.

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 finished 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 pure form, and adding a small piece to the main amount 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 and will not absorb excess fat and will not soften.

Ingredients

potatoes 500 g
onions 150 g (2 pcs.)
salt and black ground 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.
In already ready dish You can add finely chopped dill and green onions 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, salt it carefully. Have delicious potatoes!

Fried potatoes are an everyday dish, but experienced housewives serve it to festive 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

To truly cook 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 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

Give preference to potatoes with a low starch content: the slices will retain their shape well when fried. Light, yellow and pink tubers are suitable.
Try to choose firm and smooth potatoes of the same variety and size. This will ensure the same level of doneness.
But it is better to put tubers with green skin aside or carefully trim them: green signals an increased content of solanine, which can spoil the taste of potatoes, or even lead to poisoning.
Before cooking, peeled potatoes need to be soaked to remove excess starch. Ideally, you need to soak overnight or at least a couple of hours, but 30–60 minutes will also work to your advantage. If you don't have time, still rinse the peeled and sliced potatoes under cold water.
And don't forget to dry the slices with paper towels: frying wet potatoes is not a good idea.
The shape and size of the chopped potatoes can be any. The main thing is that all the pieces are the same. This will ensure they cook as evenly as possible.
The frying time directly depends on the thickness of the pieces: the thicker, the longer. If the slices vary in size, judge doneness by the thickest one.

How to fry potatoes in a frying pan

Choose a cast iron or steel frying pan with a thick bottom. This best option for frying potatoes.
It is healthier to fry potatoes in refined vegetable oil, but tastier - in lard or lard. Which option to choose is up to you.
To ensure that the potatoes are perfectly browned, they should be placed in well-heated oil. It is not recommended to fry in cold oil or add it during frying.
It is better to fry potatoes in one layer. Then it will be covered with a crispy crust.
You need to turn the potatoes several times. It is important to find a balance: do not turn too often (otherwise the pieces will not brown) or too rarely (otherwise the dish will simply burn).
And you always need to add salt at the end. Otherwise, the potatoes will release moisture, stick together, and instead of perfect golden pieces you will get something unappetizing.

How to cook French fries

Usually, for cooking, tubers are cut into even pieces 5–10 mm wide and thick.
You will need a lot of vegetable oil. Many. About four times more than when frying in a pan.
The absence of a deep fryer can easily be filled with a frying pan or saucepan with a thick bottom.
The temperature of the oil in which the potatoes can be dipped should be about 180 °C. If you don't have a kitchen thermometer, simply drop one slice into the pan; if it immediately sizzles and floats, the oil is ready to use.
If you plan to fry a lot of potatoes, don't do it all at once. It is better to divide the cubes into several small portions and cook one at a time.
Place the finished potatoes in a colander to drain excess oil and dry with paper towels.
It’s better to salt the fries and add spices right on the plate.

How to fry potatoes in a slow cooker

Potatoes are cooked in a multicooker in the “Baking” or “Frying” mode.
First you need to heat the oil well, and then add the prepared potatoes.
Cooking time is about 40–50 minutes.
After about half an hour, the potatoes need to be turned over, and towards the end - salted. It's simple!

Recipes

pixabay.com

Ingredients:

5 medium potatoes;
2–3 tablespoons of vegetable oil;
1 medium onion;
1 clove of garlic;
a pinch of cumin;
small sprig of rosemary;
salt, pepper - to taste.

Preparation

Peel, cut, rinse and dry the potatoes. Heat oil in a frying pan and place the slices in it. When they are well browned, turn them over and add the onion, cut into half rings.

Continue cooking, stirring the potatoes occasionally until they are well browned on all sides. When the dish is almost ready, add chopped garlic, rosemary leaves, cumin, pepper and salt. Stir, wait a few minutes and remove the pan from the heat.

happykitchen.rocks

Ingredients:

6–7 medium yellow potatoes;
6 tablespoons of vegetable oil;
1 medium sized onion;
300 g fresh (or 30 g dried);
2 cloves of garlic;
3 sprigs of thyme;
5 tablespoons chopped parsley;
salt and pepper - to taste.

Preparation

Place the potatoes prepared for frying in a frying pan with 3 tablespoons of hot oil. Fry over high heat, stirring occasionally. When the potatoes are golden brown, cover the pan and cook for another 5 minutes. Season with salt and remove the dish from the heat.

Now you can start cooking the mushrooms.

Heat the remaining oil in another frying pan. Fry the onion in it until translucent. Add pre-peeled and washed mushrooms (if the mushrooms are very large, they can be chopped). Cook for about 7 minutes until all the moisture has evaporated and the mushrooms are golden brown. Season with salt and pepper, add chopped garlic, chopped thyme and parsley.

Place the mushrooms in the pan with the potatoes, stir and cook for a few more minutes over medium heat.

If you use dried mushrooms, you need to soak them beforehand. It's best to do this the night before cooking.
Fresh mushrooms can be pre-cooked to ensure they are cooked.

whowhound.com

Ingredients:

6 medium yellow potatoes;
200–220 g bacon;
½ red onion;
2 tablespoons capers;
3 tablespoons of wine vinegar;
1 tablespoon Dijon mustard;
3 tablespoons olive oil;
rapeseed oil for frying;
salt and freshly ground black pepper - to taste.

Preparation

Cut the potatoes into large cubes, put them in a saucepan, cover with water and cook over medium heat until tender.

While the potatoes are cooking, prepare the bacon. Cut it into large pieces and fry in a large saucepan over medium heat. When the bacon is cooked, remove it with a slotted spoon, drain the grease, and wipe the surface of the pan with a paper towel.

Pour quite a bit of rapeseed oil into the pan and heat it until it starts to smoke a little. Place the drained potatoes into the hot oil and shake the pan. Reduce heat and fry potatoes until light brown. Add salt and pepper.

After a few minutes, shake the pan again and add the diced onion. Continue cooking until the onion becomes translucent. Then put the pre-dried capers into the pan and pour in the vinegar.

When the vinegar has almost evaporated, add the olive oil, mustard and bacon. Season with salt and pepper again and stir. Serve the salad warm.