How to fry potatoes in a pan? Fried Potatoes: Recipe. How delicious to fry potatoes with a crust! Step-by-step recipe for cooking with photos and videos

21.10.2019

If you know how to fry potatoes with a golden brown, you can enjoy this dish every day. It is worth considering that it will be not only crispy, but also incredibly tasty potatoes.

We will share three recipes that are very similar to each other. But in the end we get different tastes, different flavors and even different looks.

The queen of our table today is potato, so we will talk about it. How to choose it, so as not to miscalculate with the variety?

When choosing potatoes, our goal will always be medium tubers. In small ones there are too few useful elements, in large ones they are no longer there, but in medium-sized potatoes it’s just right.

Take potatoes with a thin peel so as not to cut half the fruit into the trash. Thick-root crops are suitable if you plan to purchase a product for the whole winter. The thick peel will preserve the freshness of the potatoes inside, will not allow it to dry. The thickness of this same peel can be checked by stripping at least one fruit. You will immediately see how thick the peel is.

It happens that they sell a product that has already turned green or has begun to sprout altogether. It’s better not to buy such potatoes, as it is simply oversaturated with alkaloids. Their use can cause serious poisoning.

If there are small holes on the potato, then there was a bug that simply could not pass by. Brown spots on the potatoes indicate that the fetus is sick with a fungal disease. Deep holes can mean that the potato had larvae of the May beetle.

Try cutting the potatoes with your fingernail. If a large amount of liquid comes out and the peel is easily cut, it is saturated with nitrates. If the potato is hard, it cannot be damaged; most likely, it is grown naturally and in the right conditions.

A potato with red and pink peel is best suited for cooking, it is better not to take it for frying. White potatoes are suitable for mashed potatoes, it boils very quickly. Oval tubers of yellow or brown color on the outside and yellow on the inside are suitable for frying. Such varieties retain their shape well and therefore when frying they will not turn into porridge.

Knowing the basic rule of how to choose potatoes, you can go shopping at the market or in the store and then start cooking on arrival home.

Fried potatoes in a pan with onions

Time for preparing

calories per 100 grams

Incredibly fast, juicy, yet incredibly simple. And it’s not at all a meal of students, it is a classic of a quick dinner!

How to cook:

Tip: onions can be used both red and white. These varieties are juicier and sweeter.

Crispy potato with a light creamy finish. Much more interesting than ordinary fried potatoes, but the ingredients are the simplest!

How long: 40 minutes.

What is the calorie content: 152.

How to cook:

Wash the potatoes thoroughly under running water, peel the peel from them;
The tubers need to be cut into fairly large pieces, and then they should be dipped in cold water for a couple of minutes so that they give off the starch;
Pull the potato pieces out of the water, put them on a towel so that the moisture is gone;
Heat the butter strongly in a pan and put the root crop here. Fry until a crust appears, you need to mix often;
Two minutes before the end of the frying, you need to add wheat crackers and stir quickly so that they have time to stick to each potato and not burn;
When the crackers have turned a darker shade, it's time to turn off the stove. Serve saber with fresh salad.

Tip: butter should be fairly oily, ideal if it has 72% fat content. And certainly natural!

It is because of the golden crust that many people like fried potatoes. In this recipe, it turns out to be especially crispy and at the same time soft. And what a spicy!

How long: 35 minutes.

What is the calorie content: 118.

How to cook:

Remove the peel from the potato, wash it, hold it a little in the water so that the starch is washed off;
Cut the tubers into thin rings, sprinkle them with salt to taste, as well as nutmeg and allspice;
In a deep frying pan, you need to mix the butter and corn oil and heat them;
Put the potatoes in a pan in one layer and fry it, without interfering, over medium heat;
When a slight blush appears from below, you need to close the pan with a lid, and put the smallest fire. Soak for fifteen minutes;
Then open the lid and with a large spatula pull out the resulting potato cake on an empty plate with the rosy part up, and then quickly return the cake to the pan with the other side down;
Wait until a blush appears on this side, and then pull out the cake on a sieve. This will help drain excess fat. Serve with fish or vegetables.

Tip: the cake, if desired, can be broken. So it will look spectacular. And top it with tomato sauce.

Potatoes can be cooked not only in butter or sunflower oils. There are dozens of other oils to fry on. From this, the potato crust will not go anywhere, but the taste will change dramatically. For example, you can use mustard, corn, peanut, hemp oil.

As for spices, here the root crop is friends with almost everyone. It is very tasty to combine it with herbs, such as basil or rosemary. Fees such as Suneli hops or Provence herbs can be used. You can also use fenugreek, saffron, coriander, paprika, chili, garlic and other spices.

Just serve potatoes with fresh herbs is also a good option. Especially with chives. Ukrainians often eat lard with him. And if you learn how to cook tomato, cream, cheese or mushroom sauces, then fried potatoes will instantly become a gourmet dish!

Just a few nuances described by us today will help to achieve the perfect crisp in any pan!

Not every experienced hostess knows how to fry potatoes correctly and tasty. After all, an ideal dish should have a delicious golden crust and a soft tender center. The following are the most successful fried potato recipes.

The easiest way to fry potatoes

Ingredients: 5-6 potatoes, onions, fresh garlic to taste, a pinch of pepper, vegetable oil, salt.

The potato is peeled, washed, wiped dry and cut with large straws.
Sliced \u200b\u200bvegetables are laid out in hot oil. Do not salt them and cover the container with a lid.
Fry foods for 12-14 minutes with occasional stirring.
Next, chopped onions and garlic are poured into the pan.
The ingredients are cooked for another 6-7 minutes.
The dish is salted, peppered.

It remains to bring it to full readiness. It will take another 3-4 minutes.

With onions in a pan

Ingredients: a pound of potatoes, 2 white onions, seasonings, salt, oil.

After water procedures, it is very important to dry the peeled potatoes well. Only in this case will it be possible to cook it rosy and crispy.
Potatoes are cut in long sticks, onions - in half rings. You can grind these products in any convenient way.
Ideally, a frying pan with high sides is used for frying. It thoroughly warms up the oil.
Next, potato sticks are sent to the pan. The first 8-9 minutes they do not need to interfere and in any way disturb.
Then the whole layer of potatoes is turned over and another 10 minutes are prepared.
After adding the onion, the dish remains on fire for 10-12 minutes.

Salt and seasonings are sent to the dish a couple of minutes before its full readiness.

In a slow cooker

Ingredients: a kilo of potatoes, a full glass of refined oil and 60 g of butter, 2 onions, rock salt, aromatic herbs. How to fry potatoes in a slow cooker is described in detail below.

The potato is peeled and cut in thick slices.
They are immediately laid out in the bowl of the “smart pan” and poured with filtered oil. At this stage, the products are salted, sprinkled to taste with any aromatic herbs.
For the preparation of the dish under discussion, several device modes are suitable at once. These are “Vegetables”, “Baking” or “Frying”. In any case, the timer is set for 20-25 minutes.
When the program ends and the corresponding signal sounds, you need to mix the potato slices, add half rings of onion to them and set the timer again for the same time.

Butter is added to the finished potato. Immediately after this, the dish is served hot on the table.

Legendary Odessa recipe

Ingredients: about a kilogram of potatoes (8-10 tubers), 2 large onions, table salt, 70 g of fatty butter and half a glass of refined.

For starters, washed and dried potatoes are cut in equal slices. This will allow her to cook evenly in the future. The thickness of the slices should be no more than ½ cm.
Sliced \u200b\u200bpotatoes are washed again from excess starch and dried.
Onions are chopped in rings.
Refined oil is well heated in a frying pan. Potato slices are laid out in it and fried with frequent stirring. When the pieces are covered with a slight blush, you can add chopped onions and butter.
Next, the dish is fried for another 8-9 minutes over high heat with vigorous stirring. You do not need to cover the pan.

So that the treat does not turn out to be too fat, you can put the finished potatoes in a colander and let the excess oil drain.

Potato in a pan with a crust

Ingredients: 6-7 medium-sized potato tubers, coarse salt to taste, refined oil.

First, the potatoes are washed, cut into identical sized slices of arbitrary shape. Further, it is imperative to rinse them well with running water a couple of times to get rid of excess starch and dry with a paper towel. Without this step, the finished dish certainly cannot be cooked with a crust.
In a wide pan with a thick bottom, refined oil warms up well. Potatoes are laid in one layer in it. If you pour a mountain of vegetable slices, then you will also have to forget about the “crispiness” of the treats.
The smaller the portion of potatoes, the more ruddy it will turn out in the end.
A dish with an open lid is fried with stirring frequently.

Ready potatoes in a pan with a crust served on a hot table. It is very tasty to complement it with various piquant sauces. For example, sour cream with garlic and chopped herbs.

How to cook potatoes with meat?

Ingredients: 260 g of pork pulp, a mixture of colored ground peppers, a large white onion, 1 teaspoon of table salt, a pound of potatoes.

The meat flesh is cut into thin oblong slices. If desired, you can slightly beat off the product with a special hammer. The thickness of each piece should be no more than 0.5 cm.
Prepared meat is salted, pepper and fried until hot in hot oil. You need to cook it over high heat for a couple of minutes on each side.
The potato is peeled, washed, dried with napkins and chopped with the same, equal straw. Next, you need to send it to the pan with pork. Together, the ingredients are cooked for another 5-6 minutes.
After that, onion is poured out to them, chopped with half rings.
The pan remains on fire until all its components are completely ready. If desired, in addition to onions, fresh chopped garlic can be added to the pan.
Stir the dish all the time no more than 3 times. Otherwise, the contents of the pan will quickly turn into an unappetizing mass.

Ready-made fried potatoes with meat are generously sprinkled with chopped herbs and immediately served on the table.

With mushrooms

Ingredients: a pound of potatoes, 1-2 white onions, 380-420 g of any mushrooms, 4-5 garlic cloves, coarse salt, aromatic herbs.

If young potatoes are used, they can be chopped directly with a thin, delicate skin. An old vegetable must be cleaned. Potatoes are chopped in arbitrary pieces, which must be washed well and dried with paper towels.
The onion is peeled and chopped into a small cube. Garlic is chopped with a knife or simply passed through a press.

The potato is washed, after which each is cut into 4-6 parts. The peel does not peel.
Marinade is made from oil, salt and seasoning. They pour potato slices.
After 10-12 minutes, you can put the pickled potatoes in hot oil and fry over high heat until cooked.

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

The highlight of properly fried potatoes is a delicious and mouth-watering crust. Not every chef can get it under the force, since making potatoes crispy and rosy is not so simple. To get the result, you must follow the rules during preparation and frying. I have good advice on this. I recommend that you familiarize yourself with them.

Cut the potatoes into slices, sticks, slices, straws or cubes. Before cooking, I advise you to soak it in clean water. This will increase the chances of getting a beautiful and crisp. Just keep in mind that in this case, most of the nutrients will be lost.
Put the potatoes only in a skillet with boiling oil. And the thickness of a uniform layer of potatoes should not exceed five centimeters. Do not salt during cooking, as potatoes absorb a lot of fat. Perfect the taste of the dish before serving.
To get crispy potatoes, first fry over high, and then over moderate heat. In no case do not cover the pan with a lid, otherwise the result is stewed potatoes, and to make the dish brown, sprinkle with flour a little.
Do not stir potatoes often during frying. For this purpose, use a plastic or wooden spatula. Immerse it in potatoes and slightly lift the bottom layer. Do not make any chaotic movements.

Typically, refined vegetable oil is used to make chips. But you can cook the dish in butter. Only to get a delicate and fragrant potato in this case you will have to constantly monitor it so as not to burn. If you are not afraid to spoil the figure, feel free to use animal fat or bacon. The result will be amazing.

As for calorie content, it will reach outrageous indicators. The calorie content of fried potatoes is 320 kcal per 100 grams.

Classic recipe for fried potatoes in a pan

Ingredients:

Potato - 4 pcs.
Vegetable oil - 6 tbsp. spoons.
Salt.

Cooking:

Cut the peeled and washed potatoes into 3 mm thick slices. Then put in a skillet with hot oil and evenly distribute.
Fry for about fifteen minutes until tender. Flip only once. Do this after the potato is browned on one side.
At the end of frying, put the potatoes on a paper napkin to stack excess fat. Salt, garnish with chopped herbs and send to the table.

Video recipe

Despite the apparent simplicity, not every novice cook can cook crispy and roasted potatoes the first time. It is possible to achieve the result only with practice. So if the first attempt fails, do not give up and practice. This is the secret to success.

The most popular potato recipes

Potato is a 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 the salad, used as a filling for the pie. The most daring cooks make vodka from potatoes.

The bulk of the proteins, vitamins and minerals that potatoes are rich in is 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 greens are combined with potatoes. Often served to the table, accompanied by various pickles, sauerkraut or pickled mushrooms. But there are products with which it is not recommended to be used. It is about milk, sugar and fruit.

Consider the popular and delicious step-by-step recipes from potatoes, and you will get the opportunity to see this.

Stuffed potatoes

Stuffed potatoes - a beautiful dish that is suitable for everyday feast, and looks on the festive table. As a filling, I use fish, various meats, mushrooms or vegetables. You can take the filling as you wish.

Ingredients:

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

Cooking:

Chop the onion in small cubes and fry in oil until golden. Twice pork through a meat grinder, add onions, salt, sprinkle with pepper and mix.
At the peeled potato, cut off the top and with a knife or spoon remove the core. So that during baking it does not fall apart, the wall thickness should be within one centimeter. The resulting mixture fill the potatoes.
Fry the grated carrots in oil until soft. In a separate frying pan without adding oil, fry the flour until a creamy tint is obtained. Add the broth to the flour, stir, put the carrots with sour cream and tomato paste and mix.
Put the prepared potatoes on an oil-baking tray and pour the sauce. It remains to send the dish to the oven. At a temperature of two hundred degrees, bake 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 households. I hope the treat will leave the same impression on your family members.

Potato casserole

This culinary masterpiece is truly outstanding. I’ll tell about him.

Ingredients:

Potato - 1 kg.
Minced pork - 500 g.
Onion - 2 heads.
Carrot - 2 pcs.
Mushrooms - 300 g.
Cream cheese - 200 g.
Eggs - 5 pcs.
Universal seasoning, pepper, salt.

Cooking:

Boil the peeled potatoes until cooked. Chop the onion, pass the carrots through a medium grater. Fry the prepared vegetables in oil until half ready together with chopped mushrooms.
Add the minced meat to the pan, stir and fry until cooked. At the very end, season the contents of the pan with salt, pepper and sprinkle with seasoning.
Pass the boiled potatoes through a coarse grater, and beat the eggs with the addition of salt.
At the bottom of the mold lay half the potatoes, spread half the cheese on top, and then the whole filling. Pour everything in half the egg mass, lay out the remaining ingredients and fill with eggs.
Send the foil-covered dish to the oven. At 180 degrees, the casserole is cooked for about twenty minutes. Serve to the table I advise in combination with pickles or sour cream.

There is no doubt that the dish is prepared in an elementary way. To make the refinement beautiful, decorate with fresh sprigs of fresh herbs and figures of fresh vegetables before serving.

New Year's holidays are already at hand. If you are preparing a New Year’s menu, include this recipe. All guests will be delighted with the masterpiece.

Baked potato with vegetables

I offer a vegetarian recipe - baked potatoes with vegetables. Although it does not contain meat products, the dish is hearty and tasty, and it can be served separately or as an addition to fish or meat.

Ingredients:

Potato - 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.

Cooking:

Pour over the prescribed vegetables in cold water. Peel and chop the potatoes in thick circles. In eggplant, remove the stalk, in pepper seeds. Cut them coarsely.
Prepare the form. I advise you to use a wide and deep container so that the vegetables are half full. In a small form, stirring vegetables is inconvenient. Put potatoes on the bottom of a greased dish.
Put onion, pepper and eggplant on top. If desired, pre-fry the onions. As for other vegetables, they are used raw.
In a deep bowl, mix dried herbs, add salt, olive oil and vinegar, pepper and whisk. Pour vegetables into the resulting mass. It is important that the dressing evenly covers everything.
Send the form with vegetables to the oven for twenty minutes. The temperature is 200 degrees. After the time has passed, mix the contents of the form and continue cooking, reducing the temperature to 170 degrees. After 40 minutes, take out the dish.

If the family does not adhere to a vegetarian way of eating, this delicacy will surely appeal. In addition, if you wish, you can always supplement it with baked lamb or diet rabbit.

Stewed potatoes with mushrooms

The next recipe is stewed potatoes with mushrooms. For cooking, take your favorite mushrooms. Suitable and canned, and frozen, and fresh. This will not affect the result.

Ingredients:

Potato - 1.5 kg.
Mushrooms - 350 g.
Onion - 2 heads.
Carrot - 2 pcs.
Garlic - 3 cloves.
Oil, laurel, salt, pepper.

Cooking:

Cut the peeled and washed potatoes into medium slices, put in a saucepan and fill with water. Place the container on the stove
While the main ingredient is being cooked, wash the mushrooms, dry and chop in small pieces. Pass the carrots through a coarse grater, and chop the onion into cubes.
In hot oil, first fry the onion, then add the carrots, mix and fry together. At the very end, send mushrooms to the pan and fry until the moisture evaporates. At this stage, salt and sprinkle the contents with pepper.
After boiling water, put a few leaves of bay leaf and garlic passed through a press into the pan. When the potatoes become soft, add the mushrooms fried with onions and carrots and mix. Stew the dish under the lid until cooked. Stir the contents of the pan.

Such stewed potatoes are combined with various additions, including salted salmon, vegetable salads, cold cuts or regular kefir. She will appreciate the excellent mushroom aroma and spicy taste.

Potato pancakes

It is not known who invented potato pancakes. Some say that Belarus is the birthplace of the dish. Ukrainian cooks unanimously declare that a masterpiece has been created in their country. This is not so important. The main thing is that, contrary to simplicity, the dish is really tasty.

If you have not had to cook them before, I suggest the simplest recipe. With it, you will make rosy, crunchy and mouth-watering pancakes, combined with sour cream.

Ingredients:

Potato - 4 pcs.
Flour - 4 tbsp. spoons.
Eggs - 2 pcs.
Salt.

Cooking:

Pass the washed and peeled potatoes through a meat grinder or a fine grater. Add flour with eggs and salt. Mix everything. The main thing is that there are no lumps in the mass.
In a suitable pan, heat the vegetable oil and lay the potato mass with a spoon. When the pancakes are fried on one side, turn over. Since everything happens quickly, I do not recommend moving away from the stove.

Despite the enviable simplicity, the dish will repulse intricate croutons or primitive pizza, especially if served in combination with a sauce, which includes sour cream and herbs.

Potato Origin History

At the end of the article you will find a fascinating history lesson. On which of the continents a person first discovered potatoes, is unknown. The area of \u200b\u200bits growth is considered South America. The vegetable began to spread from Peru. Such assumptions have been made by historians.

Ancient people, searching for an alternative way to get food, found tubers of wild potatoes in the ground.

The ancient Indians living in South America prepared potatoes in a variety of ways. But the favorite was a dish reminiscent of chips. It was stored for a long time and satisfying hunger.

In Europe, the vegetable appeared in 1565. The Spanish king Philip 2 ordered to deliver the plant to the palace. Despite this, the vegetable was not immediately recognized. At first, potatoes were not grown properly due to a lack of experience and knowledge. Even the Europeans tried to eat unripe tubers, poisonous fruits and tops, which led to poisoning and health problems.

And although people rebelled against the use of potatoes, European kings did everything possible to spread the plant, trying to solve the problem of hunger. In the middle of the seventeenth century, the vegetable gained popularity and acquired the status of the main European agricultural crop.

In Russia, potatoes appeared at the end of the seventeenth century. During a visit to the Netherlands, Peter I became interested in this outlandish vegetable and took it with him. Initially, in Russia, the plant was considered a curiosity and exotic. At balls and receptions served at the table as an overseas treat, seasoning with sugar.

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

In Ireland, it is believed that there are only two things in the world that need to be taken seriously - marriage and potato cooking. Next, we will partially consider the second point, namely - how to fry potatoes in a pan so that it turns out fragrant, crispy with a delicate yellowish crust. Despite the outward simplicity of the technology, there are nuances in it, without understanding which a tasty dish will not work.

1. The variety. Not every potato is good for frying. Varieties with a high starch content are best left in mashed potatoes, as they do not give a golden crust, and when frying, the pieces stick together. Soaking in water only partially solves the problem of excess starch.

I advise you to fry potatoes with a red or yellow peel, since the flesh of white varieties darkens faster after cutting or a bluish tint appears on it. Choose large, even tubers with a dense skin without signs of spoilage. In late spring or early summer, last year's potatoes wrinkle, becoming unsuitable for frying.

2. Frying pan. The stores have a wide selection of pans of various shapes, sizes, materials and floor coverings. But for fried potatoes, most professional chefs prefer to use a classic cast-iron frying pan with a thick bottom and high sides, which keeps a constant temperature, and when stirring, the potato pieces do not fall out onto the stove.

Cast-iron skillet is fried potato's best friend

Of modern models, a wok pan in the shape of a hemisphere is suitable. This pan heats up quickly, fry even large pieces well and save oil. It is clear that you can fry potatoes in any pan available in the house, but the result will be worse.

Wok - a modern replacement for the cast iron counterpart

3. Oil. Any refined vegetable oil is suitable. It can withstand heat without changing the taste of potatoes. Olive oil is considered to be the most useful, you can fry it on any grade except Extra Virgin, created for salads and other dishes without heat treatment.

Crude oil contains residual water, foams when heated, absorbs other flavors and boils potatoes, rather than fries it. Butter is added only at the end of cooking to enhance the taste. Under the influence of heat, it quickly burns, giving an unpleasant bitter aftertaste.

Potatoes fried in fat or lard are more satisfying, but their aroma and taste change slightly, and the golden crust acquires a sloppy brownish tint. This dish is for everybody.

The amount of frying oil depends on the pan. Potatoes should not float, but the pan cannot be dry. The normal layer is 5-6 mm. Better not to save by adding a little more oil. With proper frying, the potato quickly crusts and does not absorb a lot of oil.

4. Cutting. The form of potatoes for frying can be any: circles, slices, slices, large or small straws. Cutting affects only the aesthetic perception of the dish. The small bars look beautiful with fried meat or fish, the circles are usually served with fish dishes, the long slices are in harmony with the baked meat, and the straws are combined with meatballs and steaks.

The shape of the slices is not critical

The main thing is that all the pieces are about the same size and shape, otherwise small slices will burn before the large ones have time to fry. The optimum thickness of the pieces is about 1 cm.

In most cases, before peeling, the potatoes are peeled. The edges of peeled tubers are smooth and neat, but fried potatoes with peels have a more interesting texture. The taste does not change. In some recipes, the presence of the peel is a prerequisite, for example, in a rustic potato.

Young potatoes harvested before the beginning of July are usually not peeled, but fried along with a delicate peel.

5. The feasibility of preliminary boiling. The procedure increases the cooking time, but it makes sense. Fried raw potatoes turn out to be fatter and not as crispy as the first boiled potato, since the pulp loses a lot of starch in boiling water. But drying boiled potatoes before frying is more difficult than raw. There is one secret: after draining the water, cover the pan with a lid, then put it on a strong fire for 20-30 seconds, due to this excess moisture will evaporate.

6. Adding other ingredients. As seasonings, add onion, red and black pepper, garlic, parsley, dill, rosemary root to the fried potatoes. It is important to know at what stage to add each ingredient. For example, if you add the onion immediately, it will quickly burn. Therefore, it is better to fry the onions in a separate pan and mix with potatoes at the very end of cooking (4-5 minutes before cooking), this applies to other vegetables, as well as mushrooms, which need less time for heat treatment. To enhance the taste, 1-2 minutes before the dish is ready, you can put a piece of unsalted butter in the pan.

You need to salt the fried potatoes at the very end, otherwise it will soften and turn into porridge!

Classic fried potato recipe

Ingredients:

potatoes (medium) - 6 pieces;
vegetable oil - 50-100 ml (depending on the pan);
lemon juice - 5-6 drops (optional);
pepper, garlic, other seasonings, herbs (optional) - to taste;
butter - 1 teaspoon (optional);
salt to taste.

Cooking:

1. Cut the potatoes into pieces of any shape up to 1 cm thick.

2. Place the slices in a deep plate, pour cold water, stand for 10-30 minutes to wash off excess starch.

So that the flesh does not darken, you can add 5-6 drops of lemon juice or 1-2 grams of citric acid to the water.

3. Drain cloudy starch water. Pour potatoes again with fresh cold water. Soak for 2-3 minutes, then drain the water again.

4. Dry potato slices on napkins or a paper towel to get rid of water residues.

Only absolutely dry potatoes can be fried, otherwise hot oil will sprinkle. Evaporating, particles of water burst upward, taking oil with them. By negligence, you can burn your face and eyes.

5. Pour the vegetable oil into a cold frying pan, you should get an even layer. Warm up the pan as much as possible until a light haze appears. A very important point! If this is not done, the slices will stick to the bottom of the pan, and then they will burn.

6. Put the potatoes in a skillet in an even layer. It is not necessary to completely fill the pan, it is better to fry the slices in a couple of passes. So the potatoes are fried faster and it will be more convenient to mix.

7. After 1-2 minutes, shake the pan slightly so that the pieces adhering to the bottom fall behind, but do not turn over!

8. Chop the onion finely (optional).

9. If a golden or light brown crust appears on the bottom of the potato slices (usually after 5-10 minutes), carefully turn the potatoes to the other side so that the top not fried layer is in oil.

10. Turn potatoes periodically (4-5 times for the entire cooking) so that it does not burn. Turning it too often makes the taste worse.

Turn slices conveniently with a wooden spatula

The total cooking time for fried potatoes depends on the power of the stove, pan, and variety. On average, frying takes 20-25 minutes.

11. 4-5 minutes before being ready, add chopped onions, garlic, spices, herbs.

Fans of soft fried potatoes can cover the pan.

12. Salt the dish 2-3 minutes before removing from heat and add butter (optional).

13. Ready fried potatoes served hot, cold if not tasty.

The question of how to fry potatoes in a pan, perhaps, will not perplex anyone. However, this does not mean that for everyone it turns out to be tasty, mouth-watering, with a golden alluring crust. Here from this article you will learn how to cook fried potatoes so that even the neighbors have a desire to visit you. There are a huge number of recipes, but we will first discuss those 7 rules of the process, without which you will not advance a single step in this matter.

Rule 1: what to take potatoes for frying?

This should be a variety containing as little starch as possible, otherwise it will not be a crisp, but a real puree. To get rid of excess starch, leave peeled tubers in cold water for at least 20-30 minutes. If you are afraid that the potatoes may darken, add a few drops of lemon juice to the water.

Rule 2: how to cut tubers?

If we want to know how to fry potatoes in a pan according to all the rules, then this moment cannot be ignored. So, as soon as our potato gave away excess starch, it must be cut into small sticks. It is desirable that their width is not more than 1 cm. Otherwise, small pieces will dry out very much, and large ones will not be fried. After cutting, rinse the product again, then lay it on a paper towel to dry.

Rule 3: A preheated pan is the key to success!

Every person associates fried potatoes with a golden crust. That's it, in order to obtain such beauty, it is necessary to heat the pan very strongly, and only then lay the product. However, do not wait until the sunflower oil begins to smoke, the potato will not taste better from this, but will only burn.

Rule 4: how much to pour sunflower oil?

The answer is simple: more! Naturally, within reason. On the one hand, potatoes should not float in oil, on the other hand, the pan should not be dry. Do not be afraid, pour oil, potatoes will take it as much as necessary.

Rule 5: how often to mix?

Try to do this as little as possible, otherwise get porridge. If you do not fry a lot of potatoes at once (and this is not recommended), then just mix all 3-4 times for cooking.

Rule 6: Do Not Salt

Of course, no one will like fried potatoes without salt, but you need to add salt not immediately, but 5 minutes before they are ready. Why is that? If you do this right away, then the potato will let in a lot of excess juice, and this will deprive you of the much-desired golden crust.

Rule 7: Cooking Time

If you are interested in how much to fry potatoes in a pan, then it is impossible to give a definite answer. It also depends on the type of potato, on what fire you cook, and on your preferences. So it remains only to try!

Potato Benefits

Above, we examined the basic rules that must be observed in order for the fried potatoes in the pan to be fragrant and appetizing. Is this product useful? Of course, there are plenty of calories in such a dish, but it doesn’t stop anyone. How can you refuse such a yummy? In order not to think about calorie content, it is better to know that fried potatoes have potassium, magnesium, phosphorus, iron, calcium, folic acid, carotene and other useful vitamins and minerals. Now let's move on to the recipes.

Classic cooking option

You already know all the rules on how to fry potatoes in a pan. Therefore, boldly proceed with the process. Take the required amount of potatoes, wash it, leave it in the water for a while, then cut into small cubes, rinse again, and dry.

Now heat the pan, pour enough vegetable oil. By the way, this product must be refined, otherwise the finished dish will smell not of potatoes, but of what oil is made of. Lay potatoes. Try not to be distracted from the process for a long time, keep track of when it is time to mix the potatoes. When the product has the same crust, it becomes softer, salt the dish, and turn it off after 4-5 minutes. This is the simplest and fastest recipe, which is ideal for those who are just learning how to fry potatoes in a pan.

Fragrant potato with bacon and mushrooms

Now we move on to such a recipe, according to which you can cook daily, and it will not get bored! So, stock up on products. You need to purchase: 800-900 g of potatoes, 300 g of champignons, 2 onions, 3 eggs, 80-90 g of bacon, green onion, salt, ground pepper.

We prepare potatoes for frying in the manner described above, but cut them into slices, mushrooms - into slices, bacon - into thin slices, onions - as you like. Beat the eggs a little, to taste we add salt, spices.

In the fat remaining from the bacon, fry the mushrooms and also spread on a separate plate.

Now we pour high-quality vegetable oil into the pan, fry the main product there almost until ready, salt it. Now pour the onion to the potato, fry for another 5 minutes. After this time, add the bacon and mushrooms to the mass, mix.

From above, distribute the egg mixture as evenly as possible, put the pan on a small fire for 5 minutes, do not mix! Sprinkle the finished dish with green onions.

Young potatoes with dill

This fragrant summer dish will appeal to everyone, so cook and enjoy! And if you do not know how to fry young potatoes correctly, then write down or memorize. So, in advance it is necessary to prepare such ingredients: 1 kg of young potatoes, vegetable oil, salt, dill to taste.

When the potatoes are still young, they cannot just be fried, otherwise everything will turn into porridge. First, the product needs to be boiled a little. To do this, boil a teapot, wash my potatoes, peel, cut into cubes not 1 cm, but 2-3 cm. Put the main product in a pan, pour boiling water over it and cook for about 10 minutes. Next, drain the water, heat the pan, add vegetable oil and fry the potatoes there for only 5-7 minutes. Try to mix as little as possible, do not forget that the potatoes are young.

Now we wash the dill and finely chop it. Add salt, pepper, add greens and mix everything carefully. Bon Appetit!

Fried potatoes with pumpkin

This is a rather unusual dish, which is not as popular as, for example, ordinary potatoes fried with onions. But it is very useful, it can be cooked in a post or served as a vegetable side dish for meat dishes.

Take the main ingredients, pumpkin and potatoes in equal proportions, rinse, peel, cut into small pieces. Fry the potatoes (you already know the rules), and add the pumpkin for about 10 minutes. When the dish is almost ready, salt it and add spices to taste. Bon Appetit!

Garlic, Onion, and Thyme Potato Recipe

Already the name of the dish makes you want to rush into the kitchen and cook, is not it? No problem, just prepare the necessary products in advance and go! So, we need to purchase: approximately 1 kg of potatoes, 9-10 tbsp. l unsalted butter, 1 onion (preferably red), 2 cloves of garlic, a few drops of lemon juice, thyme, salt, pepper to taste.

For this recipe, as well as for one of the ones described above, we first boil the potatoes until half ready, after cutting them into cubes.

Next, put the butter in a hot frying pan, heat it, send chopped garlic here, red onion cut into 8 parts, pour lemon juice, mix, cook for a couple of minutes.

We throw the potatoes into a colander, all the water should drain. After that, we transfer the main product into a pan with the rest of the ingredients, mix well. Reduce the heat and cook for 20-25 minutes.

Once the main product is ready, sprinkle it with salt, pepper, thyme. Bon Appetit!

Potato cooked with egg

This dish is prepared quickly enough, it can be done with an unexpected arrival of guests or with a lack of time. You will need the following ingredients: about 1 kg of potato, 4 chicken eggs, vegetable oil, pepper and salt to taste.

My potatoes, peeled, cut into strips. We heat the pan, add oil there, put the main product and cook it over medium heat for about 15 minutes. When the potato is almost ready, salt it, pepper, drive the eggs here, fry until cooked. Serving such a dish is possible with vegetables and meat. It will be tasty anyway.

What is the best way to fry potatoes, with which ingredients - you decide. Do not be afraid, experiment. Bon Appetit!