Fried potatoes, despite their calorie content, are considered the favorite food of many people. It is served as a main dish and used as a side dish. And although many people know how to cook potatoes, I will tell you how to properly fry potatoes in a frying pan with a crust and onions.

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

• Cut the potatoes into wedges, sticks, slices, strips or cubes. Before cooking, I advise you to soak it in clean water. This will increase the chances of getting a nice and crispy crust. Just keep in mind that in this case most of the useful substances.
• Place the potatoes only in a frying pan with boiling oil. And the thickness of a uniform layer of potatoes should not exceed five centimeters. Do not add salt during cooking, as the potatoes will absorb a lot of fat. Bring the taste of the dish to perfection before serving.
• To get crispy potatoes, first fry on high and then on moderate heat. Never cover the pan with a lid, otherwise you will end up with stewed potatoes, and to make the dish brown, sprinkle a little flour.
• Do not stir the potatoes frequently while frying. For this purpose, use a plastic or wooden spatula. Immerse it in the potatoes and lightly lift the bottom layer. Do not make any chaotic movements.

Usually for cooking fried potatoes vegetable is used refined oil. But you can also cook the dish with butter. Just to get tender and fragrant potatoes in this case, you will have to constantly monitor it so that it does not burn. If you are not afraid of ruining your figure, feel free to use animal fat or bacon. The result will be amazing.

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

Classic recipe for fried potatoes in a frying pan

Ingredients:

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

Preparation:

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

Video recipe

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

The most popular potato recipes

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

The bulk of the proteins, vitamins and minerals that potatoes are rich in are contained in the cambium layer. Therefore, it is recommended to cut the peel thinly, otherwise the lion’s share of substances valuable to the human body will be lost.

Vegetables and herbs are combined with potatoes. It is often served accompanied by various pickles, sauerkraut or pickled mushrooms. But there are foods with which it is not recommended to be used. It's about about milk, sugar and fruits.

Let's consider popular and tasty step by step recipes from potatoes, and you will have the opportunity to verify this.

Stuffed potatoes

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

Ingredients:

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

Preparation:

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

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

Potato casserole

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

Ingredients:

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

Preparation:

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

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

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

Baked potatoes with vegetables

I suggest vegetarian recipe– baked potatoes with vegetables. Although it lacks meat products, the dish turns out to be nourishing and tasty, and can be served separately or as an addition to fish or meat.

Ingredients:

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

Preparation:

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

If the family doesn't adhere vegetarian way food, you will definitely like this delicacy. In addition, if you wish, you can always supplement it with baked lamb or diet rabbit.

Stewed potatoes with mushrooms

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

Ingredients:

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

Preparation:

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

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

Potato pancakes

It is unknown who invented potato pancakes. Some claim that Belarus is the birthplace of the dish. Ukrainian chefs unanimously declare that a masterpiece has been created in their country. It's not that important. The main thing is that the dish, despite its simplicity, is really tasty.

If you have never prepared them before, I suggest simplest recipe. With its help you will make rosy, crispy and delicious pancakes, combined with sour cream.

Ingredients:

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

Preparation:

1. Pass the washed and peeled potatoes through a meat grinder or fine grater. Add flour along with eggs and salt. Mix everything. The main thing is that there are no lumps in the mass.
2. Heat in a suitable pan vegetable oil and use a spoon to add the potato mixture. When the pancakes are cooked on one side, flip them over. Since everything happens quickly, I don’t recommend leaving the stove.

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

History of the origin of potatoes

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

Ancient people searching alternative way while harvesting food, tubers of wild potatoes were found in the ground.

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

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

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

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

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

Fry the potatoes so that they do not cook or burn, but are dressed in golden brown crust, not everyone can do it. Either it turns out too dry and not cooked through, or, if you cover the pan with a lid, it simmers without forming a crust. Despite the apparent unpretentiousness of this beloved dish, its preparation still requires a certain skill and experience. And also knowledge of some secrets.

The main thing is to choose the right variety of potatoes. If you are far from agronomy and selection, and cannot name its variety at first glance, then focus on the color of the peel: best potatoes for frying - yellow and pink.

How to fry potatoes correctly

Let's skip the cleaning process - anyone can do this without unnecessary moralizing. But it’s worth talking about cutting in particular. To fry delicious potatoes, the slices should be thin. It doesn't matter what shape they are. Potatoes are usually cut into strips, but there are a lot of cutting tools available now, so cut however you like, but remember that thicker pieces will take longer to cook and retain their own starchy flavor.

Now you need to delete excess starch so that the potatoes are crispy. To do this, pour the chopped potatoes with water, let sit for 20-30 minutes, then drain the water and place the potatoes on one side. paper towel, and blot thoroughly with the other.

Take a wide one cast iron frying pan and heat it on fire without oil. You can fry potatoes in any oil or fat, as well as in a mixture of them or melted lard - it’s a matter of taste. There should be enough fat in the pan, i.e. Simply lubricating the bottom is not enough. When the fat or oil heats up until lightly smoking, pour the potatoes into the pan - they should start to sizzle. If the frying pan is small, it is better to fry the potatoes in two batches.

Cover the pan with a domed lid for 5-7 minutes to allow steam to circulate freely underneath. The heat should be high enough to create a crust. After the specified time has elapsed, pry the potatoes with a spatula: if they are stuck together and browned, you can turn them over. Do this carefully so as not to turn the potatoes into mush. After 10 minutes, when the crust appears again, you can add salt and stir the potatoes. Hold her on high fire a few more minutes and you can remove from the heat.

Important note: it is better to fry potatoes without onions, otherwise they will absorb moisture and will not become crispy. If you love fried onion, then you can fry it separately, and then sprinkle the finished potatoes.

The dish should also be salted at the very end. If you do the opposite, the potatoes will become wet and you won’t be able to fry them properly.

If you decide to fry potatoes, then best addition it will be accompanied by a salad of fresh vegetables or sauerkraut. Or you can simply add a little chopped garlic and chopped herbs to it.

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 crust golden color, and sometimes the onions burn or crunch too much. Let's take a step-by-step look at how to deliciously cook fried potatoes in a frying pan so that they are tasty and full of pleasant flavors. 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 when heat treatment. You can take leek, it will add piquancy, and green onions, added to almost ready potatoes, will give the dish a wonderful fresh aroma spring greenery.

Butter, lard, lard or other fats?

You can fry potatoes on anything. The healthiest option is vegetable oil, specially cleaned for use in a frying pan. Although many people like to cook on 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 love butter, then you can fry on it. But not in pure form, and adding a small piece to the main amount of vegetable oil, otherwise there is a risk that the potatoes will burn and stick to the bottom, and the oil itself will turn black and smoke.

Secrets of delicious fried potatoes

1. 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.
2. It's best to cook in a large cast iron skillet. The larger the area of ​​the frying pan, the more quantity the 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.
3. It's 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.
4. Place the onion 7-10 minutes before it’s ready, then it won’t burn.
5. Add salt at the end, then the potatoes and onions will be crispy, will not absorb excess fat and will not soften.

Ingredients

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

How to cook fried potatoes with onions in a frying pan

1. 
   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.
2. 
   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.
3. 
   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.
4. 
   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.
5. 
   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.
6. In already ready dish You can add finely chopped dill and green onions if you like. Should be served hot. Would be a great addition vegetable salad, pickles, mushrooms, sour cream, spicy tomato or garlic Sause. Bon appetit!

How to cook with lard

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

It is difficult to count how many recipes for dishes made from this root vegetable exist in the world, but fried potatoes have been and remain close to our hearts. Let's find out all the details, how to quickly and tasty, and most importantly, how to properly fry potatoes in a frying pan so that they turn out tender and with an appetizing golden brown crust.

Surprisingly, there are also many options for preparing aromatic tubers on a cast iron stove, but we tried to collect the most interesting and original recipes for you.

How to fry potatoes in a frying pan

The rules for frying potatoes are the same for any type of cutting: strips, slices, cubes, slices, and even fried whole new potatoes - they are prepared using the same technology. We offer a step-by-step look at each nuance of “potato cooking.”

How long to fry potatoes in a frying pan

The only thing that can differ is time, because what smaller pieces, the faster the dish will be ready. For example, it takes no more than 5 minutes to fry potato circles, 10-15 minutes to fry straws, and 20 minutes to whole small tubers of a young harvest under a closed lid.

At what heat to fry potatoes in a frying pan?

To obtain crispy crusts, finely chopped and boiled potatoes It is best to place them in well-heated oil and fry the potatoes in it over high heat. This way the potatoes won’t have time to become saturated with fat and we’ll get beautiful golden brown crusts.

As for large cuttings or cooking whole raw tubers, here temperature regime will change.

First, fry the potatoes over high heat for literally 5 minutes, then, under the lid, simmer the potatoes a little over medium heat, stirring them occasionally. When the tubers are almost ready, add heat to the stove and cook the “koloboks” until crunchy.

It is worth remembering that potatoes can be salted only after they are cooked, otherwise the vegetable will give off juice, and as a result we will get not a fried dish, but a stew.

Which pan is best to fry potatoes in?

No matter how far we go modern technologies, no Teflon or ceramic frying pans will ever be able to give us the result of frying potatoes like cast iron.

In a cast-iron frying pan, heat is distributed evenly, which allows you to cook potatoes quickly and with those desirable crunches.

New potatoes in a frying pan: recipe with garlic

Ingredients

• - 1 kg + -
• — ½ -1/3 cup + -
• - 2-3 cloves + -
• - 1 bunch + -
• Seasoning “Mixed peppers”- ½ tsp. + -
• - taste + -

How to fry whole new potatoes in a frying pan

When at the end of summer we receive the first potato harvest with small tender tubers, we just want to quickly fry these tender “balls” in a frying pan.

The recipe we offer you is simply delicious. All your friends will be delighted with the cooked potatoes.

1. Young potatoes do not even need to be peeled; it will be enough to rinse them thoroughly with a soft brush. It is advisable to choose tubers of the same size, approximately the size of a quail egg.
2. Preparing the marinade for potatoes. Grind the garlic into a paste and mix with finely chopped dill, pepper, salt and vegetable oil.
3. Rub the resulting mixture onto the potatoes and leave for 15 minutes. During this time, the contents of the saucepan should be stirred a couple of times.
4. After a quarter of an hour, set it to warm up cast iron frying pan, then unload the entire contents of the container onto it - potatoes with oil and spices.
5. Fry the buns over high heat, stirring them occasionally, until crispy.
6. Use a skewer or toothpick to check if the potatoes are ready. As soon as the potatoes become soft inside, the dish can be considered ready.

Fried potato slices

This one is very simple, but not particularly quick option roasting raw potatoes slices in a frying pan will come in handy on the holiday table and will deservedly join the list of the most delicious original snacks.

Ingredients

• Potatoes (large) – 4 pcs.;
• Sunflower oil – 80-100 ml;
• Garlic salt - to taste;
• Black pepper powder - to taste.

How to fry potatoes in circles in a frying pan

• Dry the peeled tubers on a kitchen towel, then chop them into even circles, which should also be dried from the released juice using paper napkins.

To make slicing round, smooth potatoes faster, you can use a grater/shredder.

• Place a wide, voluminous frying pan over high heat, pour oil into it and wait until it gets hot.
• Place potato slices in hot oil in one layer and fry them on both sides until crispy red. Literally 2 minutes on each side.
• Place the finished chips on a paper towel, and only when the excess fat is absorbed into the paper, sprinkle the potatoes garlic salt and pepper.

The potatoes stated in the recipe are enough for 4 full servings, so the whole family delicious treat enough for the evening.

Boiled fried potatoes are perhaps the best and simplest side dish for festive table, which can be served with absolutely any meat, fish or vegetable main course.

Ingredients

• Medium size potatoes - 10 tubers;
• Unrefined sunflower oil – 100 ml;
• Extra salt - to taste;
• Parsley – 1 bunch;
• Dill greens – 1 bunch;
• Onions – ½ pcs.;
• Garlic – 3 cloves.

How to fry boiled potatoes in a frying pan

Preparing potatoes for cooking

• We peel the potato tubers and boil them whole in salted water until tender, then put them on a board and leave to cool.
• After the potatoes have cooled, each tuber should be cut in half lengthwise.

Fry potatoes in a frying pan

• Place the frying pan on a high flame and pour oil into it.
• As soon as the oil is hot, place everything in it with the flat side potato halves and fry them until a thick crust of red-brown color, and then turn over and fry on the other side.
• Place the finished potatoes on paper napkins to remove excess fat.

Making a dressing for potato snacks

• Chop all the greens very finely and mix with a pinch of salt and garlic passed through a press.
• Chop the onion into thin rings.
• Sprinkle all the potatoes with a dressing of herbs and garlic and place the finished dish on a plate in a heap. Place onion rings on top.

Boiled potatoes fried in a frying pan turn out very tasty, appetizing and satisfying. This traditional Slavic treat is served with classic salad from sauerkraut or with salted mushrooms.

When buying French fries, we always wonder why they are always so crispy in a cafe, but when we fry them at home in a frying pan, they are soft? Yes, all because such a treat needs to be prepared correctly, then our potatoes in oil will turn out just as good, and even better.

Making such a dish at home with your own hands is very simple; you don’t even need any photos or video recipes, because our step-by-step instructions will explain everything more than clearly.

Ingredients

• Medium potatoes – 6-8 pcs.;
• Hot red pepper – 1-2 tbsp;
• Vegetable oil (odorless) – 1-1.5 cups;
• Extra salt – 2 pinches.

How to deliciously fry French fries in a frying pan

1. Wash the potatoes, peel them and cut them into relatively thick bars, as evenly as possible.

2. Sprinkle the potato slices with pepper, mix thoroughly so that all the slices are evenly coated with the seasoning, then transfer them to a sieve.

A sieve is needed so that the juice released from the potatoes drains, because if the liquid gets into the oil, the potatoes will boil and not fry. In addition, the oil will “shoot” in different directions.

3. Now pour vegetable oil into a dry, deep, but not very wide, frying pan and bring it to a boil over high heat.

4. As soon as the oil heats up to the desired state, reduce the heat to medium and add 2 armfuls of potatoes to the oil. You shouldn’t put a lot of sticks into oil at once.

5. Fry the potatoes for just a couple of minutes until they have a firm red-brown crust and remove them with a slotted spoon onto a paper napkin.

6. After all the potatoes are fried, sprinkle them with salt and immediately begin tasting, otherwise the salt will make the potatoes soft.

What can you use to fry potatoes in a frying pan?

Properly fried potatoes are already a super-tasty dish loved by many. However, in our traditional cuisine there are thousands various recipes frying potatoes with various additives. What you choose for yourself is a matter of your taste.

Potatoes fried with onions

The most popular option is frying potatoes with onions. In some recipes, chopped onion into rings is added to the frying pan at the same time as the potatoes.

Other recipes still advise adding the onions in the middle of the frying cycle. But the most optimal option is to separately fry the onions in another frying pan, followed by adding sauté to the finished potatoes.

Fried potatoes with mushrooms

Potatoes with mushrooms are a true autumn treat. It should be prepared in the same way as potatoes and onions. That is, it is advisable to first fry the onions and mushrooms in oil, then remove the frying and pour the potato cubes into the vacated frying pan.

Fry the root vegetable for 15 minutes and only then mix it with mushrooms, salt and anoint with spices.

Delicious potatoes with fried cracklings

Potatoes fried with cracklings are no less popular. On hot frying pan small pieces of lard are laid out and fried until the fat is rendered, in which the potatoes are then fried in cubes.

Hearty appetizer of fried potatoes with meat

Potatoes with meat are also very popular, especially for men. To begin with, fry the meat in oil until cooked, and only then add potatoes, which are fried in the soaked meaty aroma oil

Using the same system, potatoes are prepared with liver, heart and other offal.

Potatoes are the most popular look side dish in everyday and holiday menu. And knowing how to properly and tasty fry potatoes in a frying pan, your family will always be able to enjoy their favorite dishes from fried potatoes, cooked in the old new manner.

How to fry crispy potatoes in a frying pan, video from the chef

Our chef will show you how to properly fry potatoes in a frying pan: tasty, crusty, crispy, just like French fries.

I wonder if anyone thought of composing an ode to pan-fried potatoes with crispy golden crust? Or at least a little poem? If I were good at rhyming, I would definitely come up with one. But today my task is to teach how to cook it correctly - this is my hymn to my favorite dish. I'll share classic recipe, but with very pleasant additions - onions, meat, mushrooms. It would seem like an elementary thing, but many people stumble due to its apparent simplicity.

Don't listen to those who talk about the dangers of fried potatoes. How can a small excess of cholesterol or a small kilogram stuck to the sides compare with the colossal pleasure received even from simply contemplating a frying pan with golden and crispy-looking contents?

Unfortunately, history has not preserved the name of the brilliant man who was the first to think of cutting potatoes into strips and frying them in oil. The creation survived the master, fortunately for us, it still lives and is considered a folk delicacy.

How to properly fry potatoes in a frying pan

The main requirement for fried potatoes in a frying pan is a golden and crispy crust. But this is precisely the task that many people cannot handle. If you want to achieve the right result, find out the rules for choosing potatoes for frying, preliminary preparation and nuances during cooking. I highlight these three stages, and let's discuss each separately.

Preparing potatoes for frying

• Choose the right potatoes— tubers of pink durum varieties.
• Cutting potatoes depends on your preferences - strips, cubes, large and smaller slices, sticks.
• If you want to guarantee a crispy crust, after cutting, soak the potatoes in cold water for half an hour, and then be sure to dry them.
• Soaking will remove excess starch from the vegetable, and it is its excess that causes the straws to stick together during frying.

Oil selection

• Oil - take only vegetable oil, but refined, it does not smoke and does not give an unpleasant aftertaste.
• In some cases, you can use cream, the dish will turn out more tasty, but there is a risk that the potatoes will burn intensely.
• The next option is lard, bacon and other animal fat. U this method There is a very significant drawback - the calorie content is off the charts.
• I prefer to mix vegetable and butter, and I use more vegetable oil. It turns out magical taste, and there are no problems when frying.

Secrets of proper frying

• Place chopped and lightly dried potato straws only in well-heated oil - I insist on this point - this is the key to success and a beautiful crust.
• Do not skimp on the oil, but do not try to immerse the straws completely in it, otherwise, instead of fried ones, you will end up with French fries, a completely different dish for a moment. Don't overdo it!
• To ensure that the strips cook evenly, do not place too large a layer of potatoes in the pan. Optimally – 2 – 3 layers, no more than 5 centimeters thick.
• Never cover the pan with a lid.
• At the beginning of frying, turn up the heat to high, then according to the situation.
• Don't stir too often, you'll end up with porridge.

When to salt fried potatoes

• Salt should be added at the very end of frying, when the dish is almost ready. Salt it earlier - the vegetable will give juice and you won’t get a crispy crust.

A few clever tricks that can make your dish perfect and very tasty.

• Do you want to add some flavor to your pan-fried potatoes? spicy taste Before laying out the straws, first fry a few cloves of garlic in oil. Then remove and then add potato straws.
• The taste will be more interesting if you put a sprig of rosemary in boiling oil for a couple of minutes. But you also need to take it out before placing the potatoes in the pan.
• If you want to fry faster, fill the straw first hot water and then dry.
• Before frying, sprinkle the straws a little with flour and they will brown better.

What can you add to fried potatoes? She is without additional ingredients delicious, but for variety you can fry potatoes with onions, meat, lard or just mushrooms. I offer you several recipes from personal experience.

Potatoes fried in a frying pan with onions

A classic recipe for fried potatoes in a frying pan, it can be prepared without onions.

Take:

• Potatoes – 4 tubers.
• Vegetable oil – 6 tbsp. spoons
• Salt.
• Bulb.

1. First, prepare the potatoes according to all the rules that I taught you: peel, cut, soak in cold water and dry a little. It is better to first put the straw in a colander, let the water drain, and then put it on a towel and dry it.
2. Place the potatoes in a well-heated frying pan and do not go far. Do not stir for the first few minutes; the bottom layer will set and a crust will begin to form. Do not stir often, it should take at least five minutes.
3. The main question is when to put onions. It is important here that the onion does not burn, but is transparent and soft - chop the onion finely and add the slices in the middle of frying.

Recipe for fried potatoes with mushrooms and onions

Suitable for making fried potatoes at any time of the year. During the mushroom season, you can replace champignons with any mushrooms, for example, chanterelles. I talked about the rules of frying.

You will need:

• Potatoes – 500 gr.
• Champignons – 300 gr.
• Onion – 1 pc.
• Garlic – 3 cloves.
• Salt, pepper, herbs.

Cooking potatoes with mushrooms in a frying pan:

1. Prepare the potatoes for frying, chop the mushrooms, onion and garlic.
2. First put the garlic in well-heated oil, fry it a little and then remove it. Then add potato strips there and fry until almost done.
3. It is advisable to fry the mushrooms and onions separately, in another pan, but not until fully cooked.
4. Add the mushrooms and onions to the potatoes and continue to fry until a lovely crust appears and the potatoes and mushrooms are ready to eat. Don’t rush to add salt, it’s normal about three minutes before the end of cooking. Greens are added to the finished dish when serving.

Fry potatoes with meat in a frying pan

Fried potatoes are amazingly good even without meat, but, unfortunately, they cannot feed men. They need more satisfying food. Keep the recipe with meat, which you can use lard or bacon instead.

• Potatoes – 600 gr.
• Pork meat (try to choose a part of the pig that is not too fatty) – 200 gr.
• Onion – 1 pc.
• Salt, pepper, herbs.

Step-by-step recipe for making potatoes with meat:

How to fry potatoes with lard

You will need:

• Potatoes - 8 - 10 pcs.
• Onion - 1 pc. (large).
• Salted pork lard - 30 gr.
• Vegetable oil - 4 tbsp. l.
• Salt - 1 tsp.

1. Salty lard cut into cubes about 1 cm thick. The skin must be cut off, since it is quite often rough, and after frying it will generally become tough (it will be hard to chew, you will not get the intended pleasure from the finished dish).
2. Wash the potatoes, peel them, cut them into medium-thick cubes. Be careful with slicing; if you cut the potatoes too thick, they will take a long time to fry. Hence, there is a high probability that the inside may be damp. If it is too thin, the straw will fall apart during frying.
3. Peel the onion, cut into two parts, place under hot water so it doesn’t sting your eyes). Then cut into small pieces.
4. Place the chopped lard in a hot frying pan and fry until golden brown over high heat, which will take 1-2 minutes.
5. As soon as the lard is melted and browned, add 4 tablespoons of vegetable oil to the frying pan.
6. Potatoes are fried in a very hot frying pan and salted when the slices are browned on all sides. If you salt potatoes before the crust forms, the juice will flow out of them, mix with fat, and the slices will lose their shape, color and taste.
7. Once the bottom of the potato is cooked, use a spatula to turn it over to the other side. Add the onion, reduce the heat, and continue frying the potatoes for another 5-7 minutes.
8. Add salt and stir the bars evenly with the onion. Cover with a lid and continue cooking for another 5 minutes.
9. After 5 minutes of frying under the lid, open it and stir gently again, being careful not to damage the potato slices. Fry for another 5 minutes, without covering with a lid.

I cannot imagine that potatoes fried in a frying pan, with a golden crust, will not be in my life. And I sympathize with those who don’t know how to cook it correctly - they are deprived of the opportunity to try delicious dish. I found a video with a story about the intricacies of frying, I advise you to watch it, a leading master of his craft! With love... Galina Nekrasova.