Mastering culinary mysteries begins with the simplest things. Even the most exquisite steak can become a fiasco if you serve it with undercooked or overcooked shapeless potatoes as a side dish. Conversely, simple deep-fried fish becomes a gourmet treat when topped with golden, crispy slices. Learn the secrets of making the “correct” fried potatoes and be confident in the side dish for your culinary masterpieces.
Variety matters
Cooking the right fried potatoes starts long before you pick up a paring knife. If you choose the wrong variety of potatoes, even if you follow all the subtleties, you won’t succeed. To prevent potato pieces from falling apart and combining into a single mass, you need to choose medium-starchy varieties, also called waxy ones. Such potatoes hold their shape well, but at the same time they are quite boiled and “fluffy”. With the variety of varieties on the market, it is difficult to remember the specific names of the “suitable” potatoes. Foreign producers have recently begun to label potatoes with the Latin letters A, B, C and D, where A is “salad” potatoes, with dense flesh, ideal not only for salads, but also for soups, B is slightly boiled potatoes, suitable for frying and baking, C - mealy varieties, also suitable for frying, but hold their shape less well, and D - potato varieties, suitable only for mashing.
With or without peel
Often suitable potatoes are those whose skin is thin and tender. By frying potatoes in slices, you can either peel or leave them. The edges of peeled potatoes are neater and smoother, but potatoes fried with their skins get a more interesting texture due to the golden “rags”.
There are several fried potato dishes in which the presence of peels is a prerequisite. One of them is country-style potatoes
Boil or not
Of course, you can fry raw potatoes faster than boiling potatoes and then frying them. However, fried raw potatoes will be more oily and less crispy. The fact is that when boiled, potatoes still lose some of their starch, and this allows them to subsequently “bathe” in boiling oil have clearer edges and absorb less fat. For a crisp, neat golden crust, it is important to thoroughly dry both raw and boiled potatoes before you start frying. While raw potatoes are usually dried on paper towels, drying boiled potatoes is a little more difficult. However, there is a simple secret: after draining the potatoes, place the pan, covered with a lid, on the fire for a few tens of seconds. This will allow the excess liquid to evaporate.
What to fry with and what to fry with
There is no specific fat in which to fry potatoes correctly. A culinary classic is olive oil, which, unlike butter, does not burn at high temperatures. However, potatoes fried in lard, aromatic sunflower oil, duck or goose fat will be no less tasty. It is worth considering that animal fat gives the potato crust a somewhat sloppy brown color, in contrast to the golden crust that vegetable oil leaves behind.
If you want to add a rich, creamy flavor to your olive oil-fried potatoes, add a knob of unsalted butter to the pan a few minutes before the dish is ready.
Season the potatoes with salt, as well as black pepper, fiery paprika, mustard, chopped parsley, dill, thyme, and rosemary. Potatoes are fried with mushrooms, onions, garlic, and bacon.
Recipe for fried potatoes with garlic
For 2 servings of fried potatoes you will need: - 500 g of thin-skinned potatoes (even small tubers); - 1 tablespoon of olive oil; - 1 teaspoon unsalted butter; - 1 clove of garlic; - 2 tablespoons of finely chopped green onions.
Rinse the potatoes thoroughly under running water. Place clean tubers in a saucepan of salted cold water and bring to a boil. Simmer over low heat for about 15–25 minutes (depending on the size of the tubers). Drain the hot water and let the potatoes sit covered on the heat for a few seconds to evaporate any excess liquid. Allow the potatoes to cool, then slice crosswise into thin slices. Heat olive oil in a wide skillet over medium heat. Place potato slices in a single layer and fry until golden brown on one side, then turn over and wait for a crust to form on the other side. Remove the skin from the garlic and cut it into thin slices. Add it to the potatoes and fry for another 1-2 minutes. Add butter, stir, season with herbs and serve.
How to fry potatoes with mushrooms and onions
Rinse the potatoes under running water, dry with paper towels, remove the skin and cut the potatoes first into two halves lengthwise and then into long slices across. Clean the chanterelles from dirt and quickly rinse under running water so that they do not have time to absorb excess liquid. Dry the mushrooms. Melt the butter in a large heavy skillet. Fry mushrooms over medium heat for 15 minutes. Add peeled and chopped onion into half rings. Fry until the onion is translucent. Using a slotted spoon, transfer the onions and chanterelles to a dish and cover with food foil. Pour olive oil into a frying pan, heat it and add the chopped potatoes. Fry over medium heat, stirring every 5 minutes, until golden brown. Add mushrooms and onions. Season with salt, pour in sour cream, stir, heat for a few minutes and serve, sprinkled with parsley.
Fried potatoes are an everyday dish, but experienced housewives serve them at the holiday table. This is not surprising, because the crispy crust and piquant taste of spices will not leave even the most sophisticated gourmet indifferent. Many novice cooks have difficulty preparing potatoes in large portions in one go. The slices stick together, fall apart and cook poorly. The situation can be corrected if you follow certain nuances. Let's look at them in order.
Features of cooking fried potatoes
- For a truly delicious dish, choose potatoes with pink skin. Such tubers contain the least starch.
- You can fry potatoes either pre-boiled, cooled, or raw.
- To give the dish a special taste, you can combine potatoes with onions, meat, mushrooms, breadcrumbs, seasonings and herbs.
- If you boiled the tubers in advance, peel them and chop them into bars, cubes, rings, and half rings. The same applies to chopping raw root vegetables.
- Choose the “right” dishes. To get potatoes with a crust, it is necessary to carry out heat treatment in a cast iron or steel frying pan.
- Place potatoes only in hot oil. In this case, stirring is carried out at the beginning of frying, otherwise the slices will fall apart.
- If you salt the vegetables immediately after putting them in the frying pan, the potatoes will absorb the fat and begin to disintegrate. Salt must be added 3 minutes before the end of the procedure.
- To get tender but piquant potatoes, fry them in a mixture of vegetable oil and butter. Proportions are calculated at your discretion.
- If you are preparing a large portion, divide it into several parts. Do not allow the potatoes to be placed on the pan more than 5 cm in height.
Fried potatoes: traditional recipe
- vegetable oil - 100 ml.
- butter - 40 gr.
- salt - 20 gr.
- potatoes - 1.3 kg.
- fresh dill - 30-40 gr.
- Wash the tubers, remove the peel. If the potatoes are not pink in color, soak them in cold water for 15 minutes. Add lemon juice to the liquid to prevent the fruits from darkening.
- Prepare a dry cast-iron frying pan, pour vegetable oil into it, add butter. Heat the ingredients over high heat and stir.
- Chop the potatoes into cubes, cubes or rings (if the fruits are small). Place the slices in a heat-resistant bowl and stir. The oil should coat each piece.
- To get potatoes with a crust, cook the dish without a lid. If the root vegetable absorbs oil, add more. Fry at maximum power for 6-7 minutes.
- Now reduce the heat to medium. Stir the potatoes, moving the fried pieces up. Cook for another quarter of an hour, stirring the mixture every 5 minutes.
- 3 minutes before cooking, salt the dish or skip this step. Salt can be added after arranging the potatoes into portioned plates. Serve garnished with chopped dill.
- garlic - 5 cloves
- potatoes - 650-680 gr.
- oyster mushrooms or champignons - 350 gr.
- onions - 2 pcs.
- butter - 30 gr.
- vegetable oil - in fact
- dill (greens) - 40 gr.
- salt - 15-20 gr.
- chopped pepper - 5 gr.
- Peel the garlic and chop it into thin slices. Chop the onion into cubes or half rings. Prepare potato tubers for frying (washing, peeling).
- Chop them into cubes or slices. Wash the champignons/oyster mushrooms, cut the mushrooms along the grain. Take a thick-walled frying pan, pour oil into it, place it on the stove and heat it to maximum.
- Now fry the garlic slices, after 3 minutes add the potatoes. Cook the dish on high for 5 minutes, then reduce the burner to medium.
- Cook the dish for another 10 minutes. Now you need to fry the onions and mushrooms using a second frying pan. Once you have done this, mix the mixture into the potatoes.
- Now fry the mixture over maximum heat until golden brown. 1-2 minutes before cooking, salt and pepper the dish, add a slice of butter. Serve garnished with chopped dill.
Fried potatoes with onions
- vegetable oil - 150 ml.
- potatoes - 300 gr.
- onions - 2-3 pcs.
- salt - amount to taste
- Wash the tubers, remove the peel, chop into strips. Place the fruits in cold water and add a little lemon juice. After 20 minutes, remove the potatoes and leave them to drain on a sieve.
- Pat the potatoes with napkins to remove any remaining moisture. Heat a frying pan over high heat, pour in oil. Heat it up and place the potato slices into the bowl.
- Fry the straws for 5 minutes, stirring once. After this period, a crust should form. Add chopped onion into half rings and a piece of butter (optional).
- Fry the dish for another 10-15 minutes, under no circumstances cover with a lid. 2 minutes before readiness, add salt and mix gently. Serve potatoes with sour cream and green onions.
- potatoes - 380 gr.
- ground black pepper - 5-7 gr.
- Provencal seasonings - 20 gr.
- salt - to taste
- green dill - 35 gr.
- onions - 50-60 gr.
- meat (beef, pork, chicken) - 330-350 gr.
- garlic teeth - 5 pcs.
- First you need to cook the meat. Send it to boil, fry or cook in the oven. Chop into cubes or thin slices. If desired, the meat can be replaced with bacon.
- Prepare the potatoes. Peel the tubers, rinse and chop into bars. Soak in lemon water for 10 minutes, then remove and dry with towels.
- Take a heat-resistant dish with a thick bottom, pour in the oil and place over high heat. After 2 minutes, add the potatoes and fry them for 4-6 minutes.
- After the specified period, stir the composition. Now chop the onion and place it in the frying pan. Reduce the stove's power to medium.
- The duration of heat treatment is 12-15 minutes. When the time has passed, add chopped meat and garlic through a crush to the potatoes.
- Add pepper, herbes de Provence, and salt. After 5 minutes, turn off the burner, sprinkle with dill, leave the potatoes covered for 5 minutes. Start using.
Roasted Potatoes with Nutmeg
- potatoes - 1.2 kg.
- corn oil - 80 ml.
- butter - 70 gr.
- greens (any) - 40 gr.
- black pepper - to taste
- nutmeg - on the tip of a knife
- Prepare the potato tubers; they need to be washed, peeled and cut. Sprinkle the slices with nutmeg, pepper and salt. Heat a thick-bottomed frying pan over high heat.
- Add corn oil and butter to the bowl and stir. After 2 minutes, fry the potatoes. Cook it on high for 5 minutes.
- Next, stir, reduce power to medium. Cook the dish for another 15 minutes, stirring once every 5 minutes. After the specified period, place the potatoes on plates, garnish with herbs and sour cream.
- ground crackers (rye, wheat) - 40-50 gr.
- potatoes - 550 gr.
- butter - 80 gr.
- salt - 10 gr.
- Rinse the potatoes under the tap, remove the skins, chop into slices or cubes. Soak in cold water adding a little lemon juice. After 10 minutes, remove and dry.
- Place the butter in a frying pan, heat it up and place the potato pieces in a heat-resistant container. Fry at maximum power for 5 minutes, eventually a golden brown crust should appear.
- When the specified time has elapsed, reduce the heat to medium. Cook the potatoes for another 15 minutes, during which time you need to stir them 3-4 times. Before finishing cooking, add salt, crackers, and ground pepper.
Prepare fried potatoes according to the traditional recipe. Consider technologies with the addition of meat, ground crackers, mushrooms, and nutmeg. People who want to enjoy potatoes with a crispy crust should place the slices in hot oil and fry them over high heat. After the blush appears, the power of the stove is reduced to the middle level.
Video: how to deliciously fry potatoes
Despite the fact that fried potatoes are not a tricky business, it took me a while to learn how to cook them. Previously, it would boil over or burnt (and sometimes both at once) and taste and look like burnt mashed potatoes. Now I have already stuffed my hand, and the fried potatoes turn out exactly as they should - soft on the inside and covered with a golden crispy crust on the outside. You just need to follow a few simple rules, and everything will work out. I'll tell you how.
Total cooking time – 20 minutes
Active cooking time – 15 minutes
Cost – 0.5 $
Calorie content per 100 g – 143 kcal
Number of servings – 2
How to fry potatoes
Ingredients:
Potatoes – 6 pcs.
Vegetable oil– ¼ cup
Salt - to taste
Preparation:
1. Peel the potatoes, wash and thoroughly dry each tuber with a towel to remove water. Excess water will prevent a crispy skin from forming, and the potatoes will turn out more stewed than fried.
2. Cut into strips of the same thickness, approximately 0.5 - 1 cm. If the straws turn out to be “different sizes”, then the thinner ones will burn, and the thicker ones won’t be fried.
3. Since juice will release when cutting the potatoes, you need to blot the cut strips again with a paper towel.
4. Take a wide frying pan with a thick bottom and generously pour oil into it. Not enough oil will prevent the potatoes from frying; they will start to burn.
5. Place potatoes in hot oil in two layers (no more!). The first layer should touch the bottom and fry in oil. You cannot add salt at this stage, otherwise the salt will react with starch and oil, and the potatoes will begin to spread.
6.Fry without a lid over medium heat, without stirring, until the bottom layer begins to brown. It takes me exactly five minutes. You shouldn’t turn the potatoes over too early, otherwise they won’t have time to brown and will fall apart.
7. After five minutes, turn the potatoes over so that the top layer is on the bottom and fry again over medium heat until golden brown. It takes me 4 minutes.
8. Then turn the potatoes over again, trying to ensure that the uncooked edges of the slices end up on the bottom of the pan. I follow a simple rule - the frying period before turning is shorter than the previous one by 1 minute: 5, 4, 3, 2 and 1. Accordingly, all the potatoes are fried for only 15 minutes. Without lid and salt!
9. At the very end of frying, you can salt the potatoes and, if desired, add other ingredients (onion, dill, garlic, etc.) and immediately remove from heat.
10. If there is oil left at the bottom of the frying pan, it is better to remove the potatoes with a slotted spoon so that the excess oil drips off. To get rid of excess oil, the potatoes should first be placed on a paper napkin (or paper towel), and only then transferred to a plate. The napkin will absorb excess fat.
Fried potatoes are ready. Bon appetit!
Fried potatoes are a simple, tasty, filling and quick dish for lunch. It is prepared in a hurry, and the aroma of delicious crispy potatoes spreads throughout the house.
If you need to quickly make something for lunch, then this recipe is for you.
You will need:
- six medium potato tubers;
- black pepper - to taste;
- vegetable oil - 30 ml;
- butter - 40 g;
- garlic cloves - 3 pcs.;
- salt - 15 g;
- fresh dill.
Step-by-step preparation:
- Pour cold water over the peeled and washed potatoes. Let stand for 10 minutes. This is done so that the starch goes into the water and the potatoes turn out crispy.
- After this, drain the liquid and chop the tubers into strips.
- Heat a frying pan on gas, pour vegetable oil onto its surface and throw in a piece of butter, after a few minutes it will melt and you can throw in the potatoes.
- Cook without a lid for the first 7 minutes, stirring the contents of the pan occasionally.
- Next, reduce the heat and fry until the potato cubes are softened and covered with a golden crust.
- At the end, add pepper and salt, chop the chopped garlic and dill.
- Fragrant, delicious potatoes are ready!
With onions in a frying pan
Grocery list:
- one onion;
- salt to taste;
- three large potatoes;
- oil for frying.
How to prepare fried potatoes with onions in a frying pan:
- Process the potatoes by peeling and washing them.
- Chop it into thin bars.
- Heat the frying pan, pour in the sunflower oil and throw in the potato pieces.
- Stir it rarely, as you will only break whole pieces.
- Remove the skin from the onion and finely chop it.
- Add the onion mixture to the pan.
- Prepare the dish with the lid open.
- Carefully turn the potatoes over to the other side with a wooden spatula.
- After 10 minutes, add salt and stir the dish one last time.
How to fry potatoes in a slow cooker?
Fried potatoes may be a harmful dish, but they are very tasty. And in a slow cooker it turns out even more flavorful and satisfying.
You will need:
- three tomatoes;
- potatoes - 1 kg;
- three sweet peppers;
- one carrot;
- a bunch of fresh herbs;
- sunflower oil;
- one onion;
- spices and salt;
- one eggplant.
How to prepare fried potatoes in a slow cooker:
- Process all vegetables, removing peels and excess seeds.
- Pour boiling water over the tomatoes and remove the thin skins.
- Pour oil into the slow cooker and turn it on.
- Chop the potato tubers into strips.
- Place them in a multicooker bowl and cook in the “fry” mode for 7 minutes.
- Cut the vegetables, onions into half rings, carrots on a grater, eggplants and tomatoes into squares. Greens - finely chop.
- Throw eggplants, carrots and onions into the potatoes, add salt.
- In the kitchen appliance menu, press the “Baking” mode.
- Fry until the vegetables soften.
- Add the tomato pieces and cook for another 5 minutes.
- Before serving, leave the dish in the slow cooker for a few minutes. Place the potatoes on plates and sprinkle with herbs.
Recipe in Odessa
Main ingredients:
- onion - 2 pcs.;
- a piece of butter - 70 g;
- ten potatoes;
- salt - 12 g;
- sunflower oil - 100 ml.
Algorithm of actions:
- Peel the potato tubers, rinse under the tap, cut into equal slices.
- Rinse the pieces in water again. The starch will be removed from them, and the dishes will not stick together.
- Process the onion according to the standard procedure and cut into rings.
- Turn on high heat and place the frying pan on it.
- After a minute, pour in the oil and spread the potatoes in an even layer.
- As soon as a golden brown crust appears on it, add the onion, add salt and butter.
- From time to time, stir the whole mass with a spatula.
- In 8 minutes the dish will be ready.
- If you don’t like a lot of oil in potatoes, drain it in a colander. This will allow excess fatty oil to drain out.
With meat
Men love this dish. Meat + potatoes + butter = fatty, tasty and satisfying food.
Recipe Ingredients:
- pork - 150 gr;
- vegetable oil - 50 ml;
- fresh herbs - 15 g;
- potatoes - 0.6 kg;
- two pinches of salt;
- black pepper - 8 gr.
How to cook potatoes with meat:
- Cut the washed pork into slices.
- Heat a frying pan with oil and place pieces of meat on it.
- While the meat is cooking, chop the peeled tubers into cubes.
- Turn the meat over to the other side. When it turns brown, add the potato mixture.
- From this moment, fry the dish for another 10 minutes, add salt and pepper.
- Continue cooking with the lid closed, gently stirring the dish occasionally.
- Sprinkle tender steaming potatoes with a crust with fresh herbs and serve on the dinner table.
With added mushrooms
Mushrooms diversify potatoes and introduce a new range of flavors.
Main ingredients:
- six potato tubers;
- mushrooms -0.3 kg;
- one onion;
- butter - 30 g;
- salt - 10 gr.
How to prepare fried potatoes with mushrooms:
- Process the mushrooms by washing and peeling them. Cut as desired.
- Finely chop the onion.
- Remove the skins from the potato tubers and chop into cubes.
- Throw a piece of butter into a heated frying pan. It will melt soon.
- Turn up the heat and add mushroom pieces.
- As soon as there is more liquid in the pan from the mushrooms, evaporate it and add the onions to fry.
- After 5 minutes, add the potato wedges and cook for 20 minutes, stirring the whole mass occasionally.
- If the oil evaporates quickly, add vegetable oil.
- Once the potatoes are cooked, salt them.
- If necessary, sprinkle the dish with parsley.
Recipe Ingredients:
- paprika - 5 g;
- potatoes - 0.5 kg;
- salt - 12 g;
- ground red or black pepper - 5 g;
- sunflower oil - 200 ml;
- other seasonings to taste.
Step by step action:
- Rinse the potato tubers thoroughly under the tap without peeling them. Use hard dishwashing sponges for this.
- Cut each tuber into four parts.
- Prepare the marinade - pour 30 ml of oil from the total amount into a separate bowl, throw in spices and pepper, add salt and dissolve the bulk ingredients in the oil.
- Pour the marinade over only half of the potatoes and cook them in a hot frying pan for 10 minutes.
- Add and fry the rest of the potatoes.
- Place the oozing oil in a bowl and serve with ketchup or sour cream. Bon appetit!
Fried potatoes are the most favorite and sought after dish in some families. There are many men who are ready to eat it every day (and even without meat). We'll tell you how to properly fry potatoes in a frying pan so that they don't fall apart and remain appetizingly fried, as well as how to easily complement dishes with unusual ingredients.
Crumbly, with or without a crust, with lard or butter, with ketchup or sauerkraut - the only thing tastier than fried potatoes is fried potatoes! Each housewife has her own frying secrets, but the recipes still have something in common - two ingredients are usually used: potatoes themselves and vegetable oil. The remaining ingredients are always at the discretion of the craftswoman.
For the simplest method we need:
- potatoes - 1 kg (the number of tubers depends on the number of eaters);
- salt - a pinch;
- vegetable oil - 150 ml.
Peel the potatoes and cut them into cubes. The main thing is that they are not too thick and of the same size. How to find your way? It’s very simple - remember the French fries everyone is used to and cut them, trying to give them the same shape. Place the potato pieces in a bowl of cold water so that it does not have time to darken.
The secret of an experienced housewife: varieties with a low starch content are suitable for frying. It is best to use light yellow and red ones, but white ones are good for purees and first courses.
While the potatoes are cutting, heat a frying pan with vegetable oil. The best cookware for such a dish is one with a thick cast iron bottom. The fire should not be too strong, otherwise the root vegetables will quickly burn at the bottom and remain raw at the top. The optimal temperature is slightly below average. In the meantime, discard the potatoes and thoroughly wipe them from water with a paper towel or kitchen towel, but clean and dry.
It's time to put the potato strips on the frying pan. Now, pay attention, remember the instructions for proper frying!
- For the first 8-10 minutes, do not touch the potatoes: let them fry quietly: if you start tossing the pieces, they will quickly lose their shape.
- Carefully pick up the straw with a spatula, turning it over in one solid layer: usually the crust on the bottom grabs the pieces evenly.
- We turn it over and go about our business again. Only after 5-7 minutes will it be possible to approach the potatoes and stir them a second time.
- Add salt to the dish correctly at the end so that the potatoes do not fall apart.
- A minute or two before the end of the process, cover the potatoes with a lid so that they simmer slightly.
Well-fried potatoes are ruddy, golden, exude magical aromas, and inside each piece hides melting, delicious pulp. We eat it with pickles or dipped in barbecue sauce.
It may seem like a labor-intensive process. In fact, it is enough to cook potatoes a couple of times to master the skill well and for a long time. By the way, it only takes a few minutes to fry one or two tubers (which is quite enough for a hearty lunch for one person).
With added onion
Many housewives fry potatoes in a frying pan with onions and do not recognize other options for the dish. Onions add sweetness and juiciness, perfectly setting off the potatoes. It’s worth admitting that if you don’t know some tricks, the dish turns out more like a stew, so we’ll tell you a step-by-step recipe for the right “onion” potatoes.
The best potatoes are the same size so they cook more evenly.
- Peel the potatoes and fry until half cooked.
- When the straw has reached the al dente stage (remains slightly crunchy inside), add the onion and mix.
- If you add the chopped onion right away, it will turn out “cooked” and will change the taste of the dish for the worse, so you should add it at the end of frying.
- Add some salt to the potatoes. Bring to readiness and serve.
Serve potatoes and onions with slices of black bread, barrel cucumbers, herbs and sour cream. Or we eat it as a side dish for fish or chicken.
With crust
Potatoes in oil will turn out more appetizing if you fry them not with vegetable oil, but with the addition of butter. The crust turns out crispy, the potatoes melt in your mouth, and the dish acquires a pleasant creamy aftertaste.
To get a crispy crust, you can soak the potatoes in advance - the excess starch will go away, and they will crisp up perfectly after frying.
The crust always turns out golden brown if you do not cover the frying pan with a lid, but fry the potatoes in an open frying pan.
In this recipe, you can deviate from tradition and cut the root vegetables into round pieces: they will fry faster and the correct golden brown crust will form. Otherwise, follow the instructions of the first recipe - everything will turn out perfect!
With mushrooms
Fried potatoes with mushrooms (also called mycelium) is a traditional dish for autumn, when people actively collect forest mushrooms. The main mistake of many cooks is to add boiled mushrooms to the finished dish and then simmer everything together. The potatoes begin to “float” and acquire a not very pleasant porridge-like consistency.
- Fry the potatoes in a frying pan until almost fully cooked.
- In a separate saucepan, fry the boiled wild mushrooms with onions until all the liquid has evaporated.
- Add a piece of butter to the mushrooms (they complement each other perfectly and make the taste of the potatoes much brighter).
- Combine with potatoes.
- Lightly simmer everything together until fully cooked.
Before serving, you can sprinkle the potatoes with fresh dill and season with a spoonful of fresh sour cream. We eat the dish with a light vegetable salad, seasoned with fragrant vegetable oil or lemon juice.
How to properly fry potatoes in a frying pan with meat?
Show me at least one man who, after a hard day at work, will refuse tender and satisfying potatoes fried with meat?
In order for the potatoes to turn out fried and not stewed, we recommend writing down a few rules:
- For potatoes, it is better to take meat that cooks quickly: pork, chicken fillet, young veal.
- Meat and potatoes are fried separately and combined at the last moment.
- If you want to make the dish juicier, add more onions or pieces of lard.
- The potatoes are cut into square pieces - the straw in this recipe will quickly break, causing the consistency to lose its accuracy.
The total cooking time for potatoes is calculated based on the type of meat, but in general it rarely exceeds 60 minutes (we take into account the time of peeling the potatoes!). Vegetarians can replace meat with soy or pieces of eggplant - it turns out very tasty and “nutritious”.
Option for frying potatoes in lard
In Ukraine, potatoes in lard are national pride and a traditional dish for all residents of the country.
The trick of the dish is precisely in frying the lard: it is important to evaporate the fat from it, and only at the end fry it, turning it into cracklings. To do this, cut pieces of lard into 5 mm cubes and fry over high heat. Then reduce the heat and simmer until the lard begins to melt.
Add potatoes, cut into cubes, mugs or sticks, to the melted lard and fry them until tender. Potatoes cook faster because the heating temperature of the lard is high. And in this case, you can salt it right away so that it absorbs all the juices and becomes juicy and aromatic.
This version is hearty, high-calorie, truly masculine. It is usually served with smoked or salted fish and pickled vegetables. On holidays, you can present the eater with a “little white one” - ice-cold, of course, from tiny glasses.
Country-style fried potatoes
They learned to cook a quick, but at the same time satisfying, very “warm” dish in the villages. At harvest time, when there is little time for cooking, it has helped housewives for centuries. And at the same time, it helps to put into use substandard small-sized potatoes that cannot be stored for a long time.
You can boil the potatoes in advance - all you have to do is fry them in a large frying pan with onions and salt.
To prepare we will need:
- small potatoes - 1 kg;
- onions - 2 pcs.;
- salt - to taste;
- vegetable oil - to taste;
Wash the small potatoes thoroughly, removing dirt with a stiff brush. Boil water in a large saucepan, boil the potatoes directly “in their jackets” and let them cool. Next, it's up to you to decide: some people like potatoes with their skins on, while others aren't lazy about peeling off the skins. The taste will be different, but both options are very tasty.
Next, cut the potatoes into 2 parts. Chop the onion into cubes and saute until golden brown in a frying pan in vegetable oil. Add potatoes to the onion, fry everything together until golden brown. The finished dish exudes magical aromas and attracts eaters. Serve with herbs, pickles, pickles - everything you have in the house. Country-style potatoes are self-sufficient, satisfying, do not require additions in the form of steaks, and they are also delicious cold.
If suddenly the remains of dinner for some unknown reason survived, in the morning pour them with eggs, add bell peppers, garlic and tomatoes - you will get an original breakfast.
A few secrets for preparing a delicious dish
Why do some craftswomen produce potatoes that are aromatic and sweet, while others turn out watery and constantly burn?
- A wide frying pan is suitable for frying, and the layer of straw should not be thick - this way it will not cook in its own juice.
- Well-dried potatoes are the key to a pleasant crunch and an appetizing crust.
- The frying pan must be thoroughly and evenly heated.
- You can soak the straws in advance (for example, in the evening) - excess starch will come out, and the dish will turn out even tastier.
- Potatoes are salted only at the very end - this way they do not soften and do not absorb excess fat.
You can prepare the dish with any vegetables, pieces of bacon, hunting sausages, ham, beat in eggs and add garlic and herbs - there are a lot of options, and it’s easy to please yourself with the dish several times a week without fear that you will get tired of it.
Fans of diets will exclaim: “What about the figure! More than 300 calories are “hidden” in just 100 grams of potatoes!” But let’s remember what gastronomic pleasure this dish brings and let’s remind you about moderation - it’s enough to eat the dish in small portions, don’t season it with fatty sauces, don’t eat bread, and it definitely won’t do any harm! Bon appetit.