home Thyroid How to fry potatoes in a frying pan? Fried potatoes: recipe. How to fry potatoes with crust and onions deliciously

How to fry potatoes in a frying pan? Fried potatoes: recipe. How to fry potatoes with crust and onions deliciously

Ingredients: potatoes, onions, mushrooms, garlic, salt, pepper, lard, sausage, meat, greens, egg

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 chopped 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:

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:

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:

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!

Surely there is no person who would be indifferent to potatoes fried until golden brown. Despite the fact that this dish is quite simple to prepare, not everyone knows how to prepare it correctly and tasty.

There are quite a lot of options for fried potatoes, but the rules for preparing them are the same. Let's find out!

How to choose the right potatoes

It's no secret that the key to the success of delicious fried potatoes is the right variety of potatoes. As a rule, the best options for frying are the yellow and pink varieties - they have the highest taste and fry well.

When choosing potatoes, always try to choose fresh and firm tubers, since old ones may not taste good enough in your dish.

Choosing a frying pan

You can fry potatoes either in a deep fryer or in a frying pan. Here it is as convenient for you. But it’s worth noting that potatoes turn out much tastier in a frying pan, “just like in childhood.”

The choice of frying pan needs to be taken quite seriously. If your eye falls on an aluminum thin-walled frying pan, immediately discard this idea. You won’t get anything good, much less tasty potatoes. Choose a cast iron or aluminum frying pan with a thick bottom, then the dish will turn out the most delicious and healthy. Make a choice in favor of wide pans so that you can comfortably mix everything in it.

The choice of oil is one of the main guarantees of tasty potatoes.

The main enemy of delicious fried potatoes is smoking oil, which interrupts their divine taste. The issue of choosing oil for frying should be taken quite seriously. Do not spare money and do not buy unrefined oil - it will ruin the taste of the dish. Stick to refined sunflower oil and the taste of your dish will be at the highest level.

Many people do not give their preference to oil, but fry potatoes in lard. And although this option is quite high in calories, it also has every right to exist. The taste of potatoes in lard is also very harmonious and tasty.

One of the most win-win options, which is suitable for both economic reasons and calorie content, is a combination of vegetable and butter. The proportions, of course, depend on the portion and individual wishes, but on average, per kilogram of potatoes you will need about 125 ml of vegetable oil and 50 ml of butter. Then the taste of your potatoes will be as tender and rich as possible at the same time.

What should be the cut of potatoes?

According to professionals, the ideal cut of potatoes for frying is into strips, each 6-7 mm thick. This form of slicing allows you to fry the potatoes as quickly and well as possible, leaving each straw as toasted on the outside as possible and soft on the inside.

Fried potatoes with golden crust

The first thing you need to do in order to get perfectly fried potatoes is to rid them of excess starch. Pour cold water over the chopped potatoes and leave for 20 minutes. After the time has passed, drain the water and rinse it again. Dry the slices slightly on a paper towel.

One of the most important rules that you need to follow in order for the potatoes to turn out as tasty as possible: you need to place the potatoes exclusively in a hot frying pan and in hot oil. This is very important, since in cold oil it will not fry immediately, but will quickly stick and will not be as tasty.

Once the oil in the pan is completely hot, add the chopped card, turn the heat to medium and leave to fry. You shouldn’t constantly stir and look at it every second, let it fry on its own. Then, turn the potatoes over and leave to fry for the same period of time. Repeat the procedure several times.

It is definitely impossible to say how long it takes to fry potatoes, because it all depends on the portion, the type of cut and the container in which they are cooked, but in total it is approximately 20 minutes.

Remember, in order for the potatoes to be truly fried and crispy, you should never fry them without covering them with a lid. By covering the pan with a lid, you will no longer get fried, but well-stewed potatoes. Add spices and salt only at the end of cooking. You can even sprinkle it with garlic - it will turn out very tasty!

Fried potatoes with various additives

If you have figured out the standard cooking recipe and you need to follow the established rules, then no one forbids experimenting with other different options for fried potatoes.

Potatoes with meat in a frying pan

The peculiarity of this recipe is the fact that it is not raw meat that is added to the potatoes, but already prepared meat.

So, first you need to deal with the meat. If desired, it can be boiled or baked in the oven, depending on your preference.

For preparation you will also need:

5 potato tubers;
medium bulb;
head of garlic;
350-400 g of pre-cooked meat;
spices to taste.

Heat the oil in a frying pan, add chopped potatoes to it, fry for 3 minutes, turn over and fry for another 3-5 minutes over high heat. Add chopped onion and reduce heat slightly. Stirring constantly, fry for another 15 minutes.

2 minutes before the end of cooking, add garlic and cooked meat cut into small pieces to the potatoes. If you want the potatoes to be slightly stewed, you can add another half cup of water. Season your potatoes with spices and mix again. A hearty and tasty lunch is ready and ready to serve!

Fried potatoes with mushrooms

To prepare a medium portion of potatoes with mushrooms you will need:

Cut the peeled potatoes into strips, rinse again and place on a paper towel to dry. Meanwhile, peel the garlic and onion, chop finely and fry in vegetable oil. Also fry finely chopped mushrooms separately.

Place the potatoes in a well-heated frying pan and fry until almost completely cooked. 2-3 minutes before the end of cooking, add mushrooms, fried garlic and onions, finely chopped herbs, salt and pepper. Mix thoroughly and remove from heat. You can serve it on the table!

Fried potatoes with onions

To prepare this dish you will need:

1 kg of potatoes;
5 tbsp. l. vegetable oil;
2 medium onions;
garlic clove;
herbs and spices.

A kilogram of potatoes must be washed well and boiled in their skins. Then it should be peeled and cut into cubes. Next, in heated vegetable oil, you need to fry the chopped onion and garlic until golden brown. After this, you need to fry the chopped potatoes in the second part of the oil.

During frying, it must be salted and peppered. As soon as the potato cubes are browned on all sides, add fried onions and garlic. All together should be kept on the fire for a couple more minutes.

When serving, potatoes can be sprinkled with dried herbs. It is recommended to serve hot.

Fried potatoes with lard

This recipe has been popular since ancient times. This dish is quite simple to prepare, and the taste exceeds all expectations.

Required ingredients:

0.5 kg of potatoes;
100 g lard with meat layer;
medium bulb;
1/2 medium apple;
spices.

Cut the onion into thin slices, lard into small strips, and the apple into very thin strips.

Heat the frying pan well, add a little vegetable oil and add lard. As soon as the meat layers in the lard turn white, add the potatoes. After frying it a little on one side, turn it over and fry for another couple of minutes.

Then, add chopped onion and apple to the potatoes and fry for another 15 minutes. At the end of cooking, sprinkle everything with spices and salt. The apple will give the dish a special taste and aroma. Try it - you won't regret it!

Sauce that brings out the flavor of fried potatoes

By and large, few people are surprised by fried potatoes these days. Despite the fact that this dish is very tasty and everyone loves it without exception, there is no sophistication in it and no special abilities are required to prepare it. But, if you serve fried potatoes with a sauce that harmonizes with this dish, you can pleasantly surprise even the most avid gourmets.

Here is a recipe for a sauce that will go perfectly with any of the above options for fried potatoes.

So, the ingredients:

The celery root and 3 onions must be peeled, cut into very small cubes and placed in a thick-bottomed pan. Then, dilute tomato sauce, lemon juice and honey in 0.1 liters of water, and pour celery and onions with this mixture. Pour the wine in there.

It is necessary to simmer the ingredients for about half an hour over low heat, stirring constantly. After the specified time has passed, the mixture must be seasoned with spices, stirred and removed from the stove. As soon as the prepared sauce has cooled, it should be poured into a gravy boat and can be safely served with potatoes.

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

Fried potatoes: the classic way

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

Ingredients:

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

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

Fried potatoes with mushrooms

Ingredients:

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

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

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

Country style potatoes

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

Ingredients:

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

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

New fried potatoes

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

Ingredients:

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

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

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

French fries

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

Ingredients:

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

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

Deep fried potatoes

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

Ingredients:

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

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

Fried potatoes "Khvorost"

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

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

Ingredients:

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

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

Innings

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

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

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

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

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

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

Oil and fat

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

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

1. To fry potatoes, it is better to take a large-diameter frying pan: let the frying area be thorough, and the layer of potatoes be insignificant. This way you will get the finished dish faster and will do with less stirring, which will significantly affect the integrity of the potatoes and their crispness.

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

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

4. Frying pan – perfectly and fully heated!

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

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

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

Calorie content, benefits and harm

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

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

Fried potatoes are equally loved by children and adults, thanks to their delicate and juicy taste, as well as the crispy crust that is sure to be obtained when potatoes are properly cooked in a frying pan.

How to deliciously fry potatoes in a frying pan with a crust - we will reveal all the secrets of the cooking process.

We fry potatoes with an appetizing golden brown crust.

Sometimes even a housewife with extensive culinary experience is unable to fry potatoes deliciously in a frying pan with a crust - when frying, potatoes turn into unappetizing puree.

How to fry potatoes in a frying pan so that they always have a crust?

Cooking method:

Peel the potatoes and rinse them under water. Let the water drain and cut the potatoes as you like - into circles or cubes.
Important!!! When cutting, try to make cubes or circles of the same thickness - this way the potatoes will fry more evenly.
Pour water over the prepared potatoes and let stand for about 30 minutes - this is necessary so that excess starch comes out of the vegetable.
Drain the water and place the potatoes on a paper towel to remove any moisture.

If there is an abundance of moisture, it will not be possible to fry potatoes deliciously in a frying pan with a crust.

Place the frying pan on the fire, pour oil into it and let it heat thoroughly over medium heat.
When the oil is hot enough, place the potatoes in the frying pan. The potatoes should be laid out evenly and distributed evenly over the entire surface of the pan.
Increase the heat and fry the potatoes always at the maximum heat setting.
An important point is that the potatoes need to be constantly stirred during the frying process, but you should not do this all the time - let a golden brown crust form on the lower layers and only then stir the potatoes in the frying pan.

If you stir the potatoes every five minutes, they will quickly become soft and turn into mashed potatoes.

Do not cover the pan with potatoes until all the potato cubes are golden brown.
Then salt the dish and cover with a lid.
Reduce heat slightly and cook until potatoes are soft.
Remove the lid immediately after the potatoes are done, otherwise the crust will soften from the steam and will not have a nice crunch.

Fried potatoes are served hot, served with fresh vegetables and herbs.

Easy-to-implement dishes deserve the attention of modern people. Since you can fry potatoes in a frying pan in no time, we suggest considering the best variations. It turns out so delicious that the whole family will ask for more. Let's start!

No. 1. Fried potatoes in a frying pan: “classic”

We tell you how to fry potatoes in a frying pan correctly, taking into account all the subtleties.

1. Clean and rinse the tubers, place in cold water for a quarter of an hour. In this simple way you will get rid of excess starch.

2. Chop the potatoes into cubes of equal size. Melt 2 types of butter in a frying pan and send the potato strips for frying.

3. Do not cover the dishes. Wait 7 minutes, during this period you need to mix the ingredients once.

4. Now reduce the heat to medium. Fry the slices until crusty for another 10-12 minutes.

5. 3 minutes before completion, add garlic pulp. Turn off the stove, sprinkle the dish with seasoned salt and chopped dill.

No. 2. Potatoes fried with crust and onions

medium onion - 2 pcs.
potato tubers - 7 pcs.
spices

Not everyone knows how to fry potatoes according to the rules in a frying pan. You can cook it deliciously with a crust and onions in no time.

1. Chop the peeled potato tubers and chop into bars. Chop the onions into halves of rings.

2. Place the potatoes in water for 10 minutes, then remove and eliminate excess liquid. To do this, place the vegetable pieces on napkins.

3. Heat the oil in a frying pan until it bubbles. Set the power to medium. Lay out the potato wedges.

4. Let sit for 7 minutes, then carefully turn over with a spatula. Don't break the pieces.

5. Turn the burner down slightly to between low and medium. Wait 10 minutes, stir the contents several times.

6. After the allotted period of time, add onion half rings. Stir and bring the dish until cooked. This will take about 8 minutes.

7. Before turning off the stove, add spices, salt, and you can chop the green stuff. Consume the dish hot immediately.

No. 3. Fried potatoes with garlic crust

butter - 30 gr.
potato tubers - 7 pcs.
garlic cloves - 6 pcs.
sunflower oil - in fact
seasonings

We suggest considering another interesting variation on how to fry potatoes. We recommend cooking it in a frying pan; the dish is very tasty and crusty when fried with garlic.

1. According to the already familiar scheme, prepare the tubers by peeling and chopping into cubes.

2. Heat the butter and add the vegetable oil by eye. Place the potatoes and let sit for 7 minutes without stirring.

4. During the allotted time, you need to turn the contents over a couple of times. Now sprinkle with spices and don’t forget to add salt. Wait 6-8 minutes and turn off.

No. 4. Potatoes fried with mushrooms

garlic cloves - 8 pcs.
onion - 2 pcs.
mushrooms (preferably champignons) - 0.6 kg.
potatoes - 1 kg.
dill - 45 gr.
spices

Fried potatoes with onions and mushrooms will conquer even the most sophisticated gourmet. We will cook it in a frying pan, here is the recipe.

1. Chop the potato tubers into cubes of equal size for uniform heat treatment.

2. Crush the garlic cloves into a paste. Chop the onion into cubes or halves of rings. Fry vegetables with oil.

3. In the bowl where the vegetables were simmered, fry the mushroom slices. They should lose volume and become rosy. Stir in onion and garlic.

4. How to fry potatoes: place them in a frying pan in sizzling oil, hold for 7 minutes. Stir, add salt and spices to make it delicious.

No. 5. Fried potatoes with meat

potatoes - 900 gr.
dill - 60 gr.
pork - 0.4 kg.
spices

Before frying the potatoes, decide on the meat. Pork cooks best in a frying pan.

1. Wash the meat, chop into bars. You can pre-beat it to make the product softer.

2. Now heat the oil until it sizzles. Place the pork on the grill to give it a crust. Salt and season with spices.

3. When the crust appears on all sides, reduce the power, cover the dish with a lid and simmer for a quarter of an hour.

4. Tackle potato tubers. They need to be cleaned and chopped. Stir into pork, let sit for 10 minutes, do not cover contents.

No. 6. Fried potatoes with cheese

potato tubers - 8 pcs.
cheese - 0.35 kg.
dill - 50 gr.
spices

1. Before frying the potatoes, you need to chop them into 2*2 cm cubes. It turns out delicious in a frying pan.

2. Place the vegetable in the sizzling oil, keep for 7-10 minutes until a crust forms. Then reduce the power to the middle level.

3. Time yourself for at least another 10 minutes. It is necessary to control the heating of the stove so that the potatoes do not burn, but are baked inside.

4. When the dish is almost ready, sprinkle it with spices and crumble coarsely grated cheese.

5. Close the dish, set the heat to minimum and wait 5 minutes. Add herbs before tasting.

No. 7. Potatoes with crust, fried with lard and apple

lard with layers of meat - 0.2 kg.
potatoes - 1 kg.
onion - 2 pcs.
apple - 1 pc.
seasonings

1. Peel the fruit and cut out the core. Chop into cubes or wedges. Chop the onion into half rings and the lard into slices.

2. Now heat the oil, not too much, until it sizzles. Add lard and wait until it turns light.

3. Reduce the burner to medium, add the diced or cubed potatoes. Keep for 6 minutes, stir.

4. After 5 minutes, turn over again. Add onion and apple, set aside for 12-15 minutes. Finally, sprinkle with spices and salt. Ready!

No. 8. Country-style potatoes in a frying pan

potatoes - 0.6 kg.
vegetable oil - 70 ml.
spices

Before frying country-style potatoes in a frying pan, you need to marinate them deliciously.

1. Select medium-sized tubers. Rub them with a hard sponge while holding them under the tap. Do not peel off the peel.

2. Now chop the tubers into “orange” slices. Make a marinade from oil and your favorite spices, leave the slices in it for a quarter of an hour.

3. Place in a hot frying pan and fry for 10 minutes at maximum power. Next, reduce the indicators and cook for another 5-7 minutes.

Today's material was devoted to how to cook delicious fried potatoes. All manipulations are carried out in a frying pan; you do not need a lot of effort or components.