Delicious fried potatoes in a frying pan: the subtleties of cooking. Fried potatoes in a frying pan with a crispy crust
Fried potatoes are the queen of the table, there is hardly a person who can dispute this.
It’s hard to think of something that can’t be served with rosy, hot potatoes.
Meat and fish in any form, any salad, or salted, pickled, pickled vegetables.
Dairy products and juices, even pieces of low-fat jelly will only decorate the taste of potatoes, will complement it, but will not spoil it.
And absolutely, if you know some secrets of how to fry potatoes, then cover a modest, but truly home desk won't make it for dinner special labor.
Fried potatoes in a frying pan, how to fry potatoes with a crust - general cooking principles
For frying in a frying pan, you need to take medium-boiled potato varieties with the least starch content; the skin of such varieties is usually pinkish in color.
You can fry potatoes in a frying pan either raw or pre-boiled. Boiled potatoes for frying are taken only chilled.
For frying potatoes, to enhance taste characteristics dishes, you can add onions, both onions and feathers, ground breadcrumbs, spices and various seasonings.
Pre-boiled potatoes are peeled and cut into cubes or small slices, sticks, rings; the same cutting is used in preparation for frying raw potatoes.
To fry potatoes with a crust, you need to take thick-walled cast iron or steel frying pans. In Teflon and lightweight aluminum frying pans, potatoes burn at high heat, and when the temperature drops, they stop frying.
For frying, you can take any type of fat, vegetable or animal; often potatoes are fried in a mixture consisting of 70% vegetable fats and only 30% animal fats.
In order to get fried potatoes with a golden brown crust, they are placed in a frying pan with only very hot fat, and so that the slices do not stick together, they are stirred periodically, but only at the beginning of frying.
Salt fried potatoes 2-3 minutes before they are ready.
Fried potatoes in a frying pan with onions
Ingredients:
Potatoes – 7–8 medium-sized tubers;
70 grams fresh lard;
Three large onions.
Cooking method:
1. Heat a deep, preferably cast iron, frying pan well and place the chopped small pieces lard, melt for three minutes.
2. Add potatoes cut into oblong cubes and fry until evenly golden brown.
3. Add the onion chopped into thin half rings and continue to fry the potatoes over low heat until tender.
How to fry Sablé potatoes in a frying pan
Ingredients:
500 grams of potatoes;
60 grams of natural 72% butter;
Ground white wheat crackers - 2 tablespoons.
Cooking method:
1. Rinse the potato tubers thoroughly under running water, peel and cut into large slices, immerse in cold water for three minutes.
2. Wash the starch off the potato pieces and place them on a linen towel, wipe and fry. In well-heated butter, fry the potatoes in a frying pan until golden brown.
3. Two minutes before the end of frying, add salt, add crackers and stir well so that the potatoes fried in a frying pan are evenly covered with crackers and lightly fried.
How to fry potatoes in a frying pan with a golden brown crust - “Potato Oksanka”
Ingredients:
One kilogram of potatoes, unboiled;
Butter 72% fat – 50 grams;
Refined corn oil - 2 tbsp. l.;
A small pinch of ground nutmeg;
Allspice.
Cooking method:
1. Peeled potatoes, thoroughly washed from starch, cut into thin rings, sprinkle with coarse salt, ground nutmeg and allspice.
2. Place in a wide, deep frying pan. butter, pour in corn and bring to a boil.
3. Add potato rings, spread them over the bottom of the pan in an even layer and fry the potatoes in the pan without stirring.
4. When the bottom of the potatoes is browned, reduce the heat to minimum, and, covering with a lid, keep the potatoes for a quarter of an hour, during which time they will bake into one whole flat cake.
5. Lift the potato cake with a wide spatula, transfer it to an empty shallow plate, browned side up, and quickly slide the potato cake back into the pan.
6. Fry until the bottom is browned.
7. Transfer the finished fried potatoes with the crust to a sieve to remove excess fat.
How to fry potatoes with a crust in a frying pan from any type of potato - “Grandma’s Tale”
Difficulty of choice suitable variety will become unnecessary if the basic principles of how to fry potatoes in a frying pan are clear. This recipe uses them all at once.
Ingredients:
Potatoes – any, quantity based on the size of the pan;
Vegetable oil - any of your choice;
Coarse garden salt;
Butter, preferably thickened homemade cream.
Cooking method:
1. Peel the potatoes, placing the tubers in a spacious bowl with cold water.
2. Wash the potatoes thoroughly in running water and put it back into the pan, completely covering it with water.
3. Cut the potatoes. To begin with, we “dissolve” the tuber according to maximum length into layers 1 to 2.5 cm thick. Next, cut with a knife with a sharp, narrow and thin blade into plates 2–3 mm thick. We put the chopped potatoes back into the water, trying not to disturb the original shape too much.
4. Having cut all the potatoes, put them in a large colander, rinse them with a stream of water and let them drain well.
5. Steel, or cast iron frying pan with a thick bottom and walls, heat at maximum heat until the characteristic smell of hot metal appears. Pour about 1/2 teaspoon of salt (be sure to dry it) and, shaking the frying pan, distribute the salt along the bottom. Let the salt heat for about another minute and add the oil. The amount of oil should be enough to cover the bottom of the pan with a layer of 3 millimeters.
6. Heat the oil at maximum heat, carefully watching the surface. As soon as the smallest streams of whitish smoke begin to run against the background of the walls, immediately add the potatoes and quickly level their surface with a flat slotted spoon. Ideally, the frying pan has sides 5–7 centimeters high, and the height of the potatoes will be 1.5–2 cm less.
7. Immediately, without allowing the potatoes to stick to the metal, use a slotted spoon to slightly move them away from the walls. Also, carefully, without turning over, lift the potato layer from different sides and carefully place it back.
8. We fry, still at maximum, focusing not on time, but “grandmother’s way” - by smell. When it is already very appetizing, again lift the layer of potatoes with a slotted spoon. Now you need to look and make sure that the crust underneath is cooked enough. Some “white spots” are not scary, the main thing is that they don’t burn!
9. As soon as you think the crust is brown enough, immediately turn the potatoes over. There is no need to stir it; try to turn all the potatoes over in one layer; a second slotted spoon may be useful for this. This is very difficult and if it doesn’t work out, no problem, turn it over in several pieces, it’s more important not to leave crispy plates on the bottom, they will start to burn and you’ll have to stir the dish again, which is extremely undesirable.
10. After turning the potatoes for the first time, immediately reduce the heat to half and fry until the smell of fried potatoes becomes even stronger. Add salt, remembering that some of the salt was already in the pan.
11. Turn over, or if you have a very thick layer, stir the potatoes, trying to move the lighter parts down. If there are a lot of uncooked potatoes, you should add a little vegetable oil, trying to pour it directly onto the surface of the pan. If necessary, turn the potatoes over again.
12. Once most of the potatoes have achieved the desired brown color, try the lightest pieces. If they are soft, place the potatoes on plates and top with cream or butter. This will cut down on the strong flavor while leaving the crust just as delicious and crispy.
13. Serve with cold homemade milk, or yogurt, and hot homemade bread.
How to fry potatoes with a boiled crust - “Student style”
Finish university while living in a dormitory and not learn how to fry potatoes, much less how to fry potatoes in a frying pan? Was it even worth studying?
Ingredients:
Potatoes of any variety, boiled “in their jackets”;
Vegetable oil, unrefined;
Coarse garden salt;
Butter;
Broth seasoning – “Mushroom” or “Chicken”, seasoning “ Spring herbs».
Cooking method:
1. Boil the potatoes “in their jackets” and cool in cold water. If the potatoes were cooked a day or two ago, it would be better if they were kept in the refrigerator or in a cold place.
2. Peel the potatoes, removing all dark spots. Using a sharp, thin knife, cut into 1.5–2 cm cubes. Wet the knife, then the potatoes will crumble less. Do not try to separate the cubes; they will disintegrate on their own in the hot oil.
3. Heat, as in the previous recipe, first the frying pan, then the salt and oil. Reduce the heat slightly from maximum and add the potatoes. This needs to be done in such a way that the potatoes lie in one layer, maybe a little more.
4. Fry the potatoes, lifting and shaking the pan from time to time, until the bottom part is clearly crispy. Then turn it over with a slotted spoon and, slightly reducing the heat, continue until done.
5. Transfer the finished potatoes into plates, without overusing them, sprinkle with seasonings, and thinly slice the butter on top. Cut the onion feathers and sprinkle generously over the potatoes, or serve separately whole.
Fried potatoes in a frying pan, how to fry potatoes with a crust - tricks and useful tips
Potatoes fried in a frying pan will be more flavorful if they are fried in a mixture of any vegetable oil and natural butter or homemade cream.
To ensure uniform frying, the layer of potatoes placed in the frying pan should not be thicker than 5 cm. Therefore, it is best to take a fairly large frying pan.
Potatoes that are salted ahead of time will absorb a lot of fat and at the same time begin to fall apart.
If you start frying the potatoes over high heat and cook over medium heat until done, fried potatoes it will turn out with a crust.
Good day!
Today I decided to give you my most valuable recipe about how to fry the most delicious potatoes :) I carried this recipe under my heart for a long time since childhood, living in the village, eating, like many, often one potato at a time!
The step-by-step recipe, photos and videos for it, of course, reveal all the secrets of my preparation of fried potatoes with a crust! Naturally with golden :) With onion, garlic and dill.
I’ll tell you and show you all the intricacies of choosing the right frying pan, the potatoes themselves and the principles of proper frying, otherwise many beginners will definitely not be able to avoid an incomprehensible “cooking” in a frying pan. But you still want to eat deliciously :) And not just about chopping up what happened...
Video! How to deliciously fry potatoes
I advise you to watch the video to the end, it is not long and contains a lot of my personal life hacks! Visualization is always good + the video really works up your appetite :)
You will definitely have to master the recipe right away, especially since it is simple and is described step by step in the article; you will definitely be able to fry your delicious potatoes with a golden crust today!
But now, before the recipe, which I have designed to feed 4 people, I would like to tell you a little about the most amazing facts about potatoes, which I learned from secret sources :) by the time I was 46 years old.
Amazing Potato Facts
How multifaceted and amazing the world we live in is! Each facet plays with its own colors, shades, facts. The world of cuisine, the world of culinary specialists is just one of hundreds of thousands of facets.
Each dish in turn has its own history and flavor. Each seemingly well-known ingredient and product also has its own history. And it happens that it would seem - well, what could be interesting or exciting here? But no!
Take potatoes: it seems to us that from time immemorial we have had them in many dishes. And pundits say that from time immemorial it was only on the territory of modern South America, 7-9 thousand years ago, where modern Bolivia is located, wild potatoes were used for food.
He was then even worshiped as an animate being. They also said that in the Inca calendar there was such a unit for determining time as the time to cook a potato dish - about one hour))
On our continent, at first, potatoes took root with difficulty; there were potato riots and clashes. They called it both the devil's apple and the devil's apple, but it was a fact that potatoes helped overcome hunger at some point in time!
There is one historical fact: There were times when peasants in Rus' did not want to plant potatoes at all. And then they came up with such a cunning move: they planted a field with potatoes and assigned soldiers to guard them, they say, the value of this field is growing considerably!
Well, our man is our man - little by little they began to steal those potatoes and plant them in their own gardens). So, by hook or by crook, potatoes have become widespread and deserved recognition. And now they call her nothing more than second bread, and this is the honest truth)).
I remembered here the story of one of my acquaintances, how he traveled on a trip to hot, overseas countries. At first, nothing - exotic. Bananas are almost lying under your feet, wonderful binturongs are lazily climbing trees, and then he says that he almost howled like a wolf: he just wanted fried potatoes with onions and dill!
You can understand the man; I myself can hardly last long without potatoes. Without bananas - as much as you like, but without potatoes - excuse me, I refuse)).
And the first thing my friend did when returning from a trip was to ask his wife to cook some fried potatoes. She cooked it, of course, but it didn’t turn out quite right)
My friend dreamed of getting tasty, crispy, fried slices, neatly cut into strips, but it turned out to be either puree with fried ingredients, or stewed potatoes, half fried...
Of course, he did not express any complaints, his wife is golden, but you must agree, friends, there is such a thing - not everyone and not always succeeds in exactly the “classics of the genre”, namely fried potatoes with a crispy crust!
Although many people think: “Ugh! Making a potato fan is easier than steaming turnips.” But no, my dears, this also has its own peculiarities, tricks and techniques, its own rules of preparation, and if you do not know them and do not follow them, then the result will not be quite the same or not at all).
These rules are quite simple, they do not require specialized education, and they mainly concern the two most important points: choosing suitable utensils for such a case and choosing the right one - buying potatoes suitable specifically for frying. Yes, and thirdly: the process itself, the technique of execution).
Which pan is best to cook in?
“Well! Surprised! - the impatient reader will think. Like, everyone knows that potatoes are fried in a frying pan, not in a flask). That's how it is, but the frying pan must be correct.
I myself somehow “blurred”, bought a very beautiful frying pan, but a very useless one, because the walls and bottom of that frying pan were thin, and no matter how hard I tried, no matter how I adjusted the heating of the stove, nothing good came of it: it burned on the bottom , the top remained raw.
Therefore, here is the first rule: you need to fry potatoes in a thick-walled frying pan with a thick bottom. Only in this case is it heated evenly throughout the entire volume, and the result is fried potatoes, and not a burnt, unevenly cooked mass.
Personally, I prefer an ordinary massive cast-iron frying pan, the kind our mothers and grandmothers cooked on. The result is excellent!
How to choose the “right” potatoes for frying
The next point is to choose the right potato. You've probably noticed that when preparing dishes, some potatoes cook faster, while others for some reason take longer to cook. One quickly falls apart, the other does not.
The thing is that there are a great many varieties of potatoes, agronomist breeders have worked hard, and it turns out that potatoes are different from potatoes.
There are more starchy varieties, and there are less starchy ones. For frying, we are interested in potatoes with a lower starch content, these fall apart less, and these are the ones that make delicious crispy slices.
And it’s not at all difficult to choose, to identify exactly such potatoes at the market or in a store: you need to look, focus on the color of the peel.
Potatoes with red and dark red, brown tubers contain less starch, this is exactly what we need, this is what we buy for frying.
Tubers are light yellow, yellow ones are more starchy, they boil quickly, when frying, the slices quickly fall apart and lose their shape, so it is better to buy such potatoes for making mashed potatoes.
The tubers should be even, without large ugly “eyes” or irregularities. There should be no damage on the tubers or even a hint of a rotten side or cut.
It’s an everyday matter, and let’s be honest, many, having come home and discovered a spoiled tuber that a smiling saleswoman at the market “quite by accident” put in your bag, think something like this: “Yes, I’ll trim just a little here and it’ll be good.” Don’t throw such a potato in the trash!”
And this is a mistake. Spoiled, even barely noticeably rotten, tubers should not be used for food. The fact is that any disease: rot, mold that touches a potato spreads throughout the entire tuber. It's like a thorn in your finger - it's there, and inflammatory process accordingly touched the whole body!
Therefore, do not risk your health, it is not worth it. Also, under no circumstances should you use tubers that have turned green on one side. The green peel, even on one side, indicates that such potatoes contain corned beef - a poison that can cause severe poisoning, so the formula: “I’ll cut it a little and it’ll go,” you understand, will not lead to anything good.
Don't take risks, it's not worth it! It is forbidden to give green tubers even as livestock feed, I’m telling you this as a person who once passed a test in feed production).
Delicious fried potatoes recipe
In general, we have figured out the choice of utensils and how to choose the right potatoes, now you can move on to the process of preparing delicious, crispy, fried potatoes.
I think it wouldn’t hurt to know that 1 kilogram of raw, unpeeled potatoes will yield approximately 800 grams of ready-fried potatoes. In terms of calories, it is approximately 1500 kcal, 25 grams of protein, 180 grams of carbohydrates.
Approximate cost at the time of writing:
Potatoes - 17 rubles per kg
Sunflower oil - 82 rubles per liter
Salt - 12 rubles per 1 kg
Onions - 15 rubles kg
Dill greens (bunch) - 20 rubles
Garlic (head) - 10 rubles
As you can see, the range of products is very affordable in price and is available to anyone - both a student and an academician. The cost of a dish for 4 men according to the recipe described below will be 173 rubles + almost a full bottle of butter, a pack of salt and almost a kilo of onions will remain for further use!
Cooking time is no more than 30 minutes, and this is in a measured, leisurely mode!
You will need:
Potatoes - 2000 gr (2 kilograms)
Sunflower oil - 80 g (5 tbsp. spoons)
Medium salt - 10 g (1 teaspoon)
Onion - 50 g (½ medium-sized onion)
Dill greens - 3, 4 branches
Garlic - 3 cloves
How to fry potatoes deliciously and with a crust
In order to fry potatoes and cook them deliciously and with everyone’s favorite golden crust, so that everything is not only tasty, but also looks beautiful, the onions and garlic do not burn, you need to follow my step by step recipe and then everything will be like fire!
And so let's go...
We wash the potatoes under running water; on the tubers of even “fashionable” manufacturers, whose potatoes are packaged in beautiful bags, there are still particles of earth left that, when peeled, stick to the fingers and, accordingly, then to the already peeled tubers. Then the whole thing is poorly washed).
We washed it, then we peeled the potatoes; for this it is better to use a small knife that fits comfortably in your hand, and with which you can easily and conveniently remove excess eyes immediately, and they will be). You can, however, use a special peeler - a vegetable peeler, which removes the peel very thinly. Here it will be more convenient for you.
Immediately place the peeled potato tubers in a saucepan or any other container. suitable size with cold water. This is done to prevent the potatoes from darkening in the air. And the second point: this will remove some of the unnecessary starch from the potatoes, which prevents the formation of a golden brown crust).
After preparing and cutting our potatoes in this way, they must be rinsed under cold running water in a colander under the tap. In this way, we again remove excess starch, so the pieces will not stick together and will fry better.
Rinse - place on a paper towel thin layer, blot to remove excess moisture.
Otherwise, oil heated in a frying pan may begin to “shoot” at different sides, staining your kitchen and getting on your skin and clothes.
While a paper (you can also use a clean cloth) towel absorbs moisture, put a frying pan on high heat and pour in sunflower oil, heat it well for 3 minutes.
Carefully place the prepared potatoes into the frying pan so as not to burn yourself. There should be 2-3 layers of potatoes in the pan. If you make a pan full of potatoes, they won’t turn out fried and crispy!
It’s better to cook as I describe in two batches or cook in two frying pans at the same time.
Pour the potatoes into the frying pan on your own! Not on, but from yourself. Do not cover with a lid, reduce the heat to medium. If you want delicious, crispy fried potatoes, never fry them covered. For many this will be something new and unexpected, but that’s how it is - don’t cover it up!)
So we fry the potatoes for 5-7 minutes, without interfering, there is no need to endlessly oil them with a spatula, turn them over, as they say - do not interfere with the process. During these 5-7 minutes, the potatoes will brown on the bottom until golden brown. Now you can turn it over).
You need to turn over in three or four movements, trying to turn over the entire layer, this whole “pie” that is fried and golden on the bottom.
For convenience, you can and should use two spatulas or a spatula and a spoon, for example.
Everyone’s stoves are different, and so are their frying pans, so adjust the degree of frying and time yourself, based on your taste. Some people like the slices only lightly browned, while others fry them quite heavily.
Turn over and fry for another 5-7 minutes over medium or slightly below medium heat. Peel the onion and a couple of cloves of garlic and finely chop cutting board.
After turning the potatoes a second time and frying them for 5-7 minutes, add salt and add chopped onion and garlic on top. That is, you need to salt and add onion and garlic at the final stage of cooking!
If you do this at the very beginning or in the middle of cooking, then the potatoes will “give juice,” moisture will be released, and you may not get a golden brown crust.
Separately about onions and garlic. Some people can’t stand onions or garlic, so it’s up to you to decide whether to add what, and exactly how much. I like it better this way, with garlic and onions).
I add dill greens, well washed under running water and finely chopped, at the very end of frying, or to a plate with potatoes, immediately before use.
Without dill, I think the dish is not completely complete, but this is my subjective opinion, here again, rely more on your taste.
These potatoes with milk are especially good; let me tell you, this is just a song without an accordion!). In general, try it, I'm sure you'll like it.
And perhaps the last recommendation: never try to cook something worthwhile if you are in bad mood. I am far from mysticism, esotericism and other fancy and secret “teachings”, but the fact is clear: I’m preparing something in a bad mood, that’s it! Turn off the light - it turns out to be such a mess, it’s almost embarrassing).
Therefore, cook with a light heart and bright thoughts and everything will work out. I hope my article will help you with this, but if anything is not entirely clear, take a look step by step video, filmed specifically for this article, ask questions in the comments.
You may be interested in a description of the process of preparing a specific dish), so I will be happy to do it! All the best to you! Your Petrovich.
Now I heard that scientists said that potatoes are very beneficial for the body. This may be true, but you definitely shouldn’t overuse fried foods!
Many people love potatoes and, in fact, they have become so firmly established in our diet that we cannot imagine life without potatoes, they are part of huge amount dishes and has become simply irreplaceable for us...
But today we will talk about simple fried potatoes, and this article will most likely be useful to novice cooks, because its preparation does not cause any special difficulties, you just need to follow a few simple rules and everything will work out...
How to cook fried potatoes recipe with photos step by step
I didn't succeed the first time delicious potatoes. I still remember my first bad experience at the age of 12 - the potatoes turned out half burnt and half raw, and it was a laugh and a sin... 😉 . Now, of course, this problem has already been solved. I would like to add that I am writing about how to fry potatoes from my own experience and do not pretend that this is the only The right way…
— It is very important to pay attention to the choice of frying pan; a cast iron one with a handle is best
— Potatoes should be no more than 2/3 of the volume of the frying pan, otherwise it will boil and not fry
— I never cover potatoes with a lid while frying, and I don’t advise you to
- Only after the potatoes are fried, cover them with a lid and let them sit for 5-10 minutes
- Dry the potatoes before frying with a waffle or paper towel
— The frying pan must be heated before putting in the potatoes (if you don’t heat it up, the potatoes will stick)
So, let's get started:
1) Peel the potatoes, remove all the eyes, trying to remove the skin as thinly as possible. I just peel the potatoes and put them in the sink, then wash them, they don’t have time to darken. If you still can’t peel it quickly, fill a pan with water and put the peeled potatoes there.
After peeling, wash it thoroughly and clean up missing eyes and other defects in the potato.
2) Now you need to cut it. Some people find it more convenient to do this on a cutting board, but I prefer to cut while holding it in my hands. First, we cut the potatoes in half (so it’s better to take small potatoes, it will be neater and more convenient), and then we cut each half into thin slices.
First, pour water into the bottom of another saucepan and cut the potatoes there, again, so as not to darken; if you can cut quickly, then this is not necessary. Pour a little water, otherwise, when the sliced potatoes fall, they will splash, better later add water as needed.
3) After all the potatoes have been cut, they need to be dried. To do this, lay it out on a towel. If you cut the potatoes into a pan of water (which is even better, because unnecessary starch will go away with the water, you can let the potatoes stand in the water for about half an hour), drain them through a colander, let them drain, and then put them on a towel.
4) Place the frying pan on the stove, over the highest heat, pour vegetable oil(no need to feel sorry) so that it covers the bottom of the frying pan by about 0.5 cm, wait until it gets hot and a slightly noticeable white smoke appears (but not smoke like a rocker :) don’t overcook it).
Now, very carefully, so as not to burn yourself with hot oil, place the potatoes in the frying pan. The fire can be reduced a little. I always fry on the highest heat, because I put a lot of potatoes, and if the heat is low, you won’t get a crispy crust. You need to stir at intervals of about 3-5 minutes.
5) Mix very carefully, as if lifting the bottom layer of potatoes, which has already set, and replacing it with the top, not fried one. Do not stir too often, otherwise the potatoes will not have time to form a crispy crust. If you like potatoes fried with onions, then while the potatoes are fried, peel and cut the onion.
6) After about 10-15 minutes from the start of frying the potatoes, salt them and add onions, stir and fry further, but you need to stir the onions a little more often, they burn faster. If you don't want to add onions, continue frying as usual, just don't forget to add salt.
7) Taste the potatoes for salt and readiness. Take the palest potato with a fork, cool a little and taste. When the potatoes are ready, turn off the stove, cover it with a lid and let it sit for 10 minutes.
8) You can serve potatoes. Potatoes can be used as a side dish and served with meat, fish, cutlets, chicken, herring, or anything; potatoes go very well with almost all foods. Complete the dish with potatoes with salad or other vegetables, pickles or cabbage.
Bon appetit!
In Ireland, it is believed that there are only two things in the world that should be taken seriously - marriage and cooking potatoes. Next, we will partially consider the second point, namely, how to fry potatoes in a frying pan so that they turn out aromatic, crispy with a delicate yellowish crust. Despite the apparent simplicity of the technology, there are nuances in it, without understanding which the dish will not turn out delicious.
1. Variety. Not all potatoes are suitable for frying. Varieties with high content It is better to leave starch on the puree, since they do not give a golden brown crust, and when frying, the pieces stick together. Soaking in water only partially solves the problem of excess starch.
I recommend frying potatoes with red or yellow skins, since the flesh of white varieties darkens faster after cutting or develops a bluish tint. Choose large, smooth tubers with thick skins and no signs of spoilage. At the end of spring or beginning of summer, last year's potatoes shrivel, becoming unsuitable for frying.
2. Frying pan. In shops wide choose frying pans different forms, sizes, materials and bottom coatings. But for fried potatoes, most professional chefs prefer to use a classic cast-iron frying pan with a thick bottom and high sides, which maintains a constant temperature, and when stirring, potato pieces do not fall out onto the stove.
Cast iron frying pan - best friend fried potatoes From modern models A hemispherical wok pan is suitable. This frying pan heats up quickly, fries even large pieces well and saves oil. It is clear that you can fry potatoes in any frying pan available in the house, but the result will be worse.
Wok - a modern replacement for its cast iron counterpart 3. Oil. Any refined vegetable oil is suitable. It can withstand high temperatures without changing the taste of potatoes. Considered the most useful olive oil, you can fry in any variety except “Extra Virgin”, created for salads and other dishes without heat treatment.
Unrefined oil contains residual water, foams when heated, absorbs other flavors and boils the potatoes rather than frying them. Butter is added only at the end of cooking to enhance the flavor. Under influence high temperature it burns quickly, giving an unpleasant bitter taste.
Potatoes fried in lard or lard turn out more filling, but their aroma and taste change slightly, and the golden crust takes on a sloppy brownish tint. This dish is not for everyone.
The amount of oil for frying depends on the pan. The potatoes shouldn't float, but the pan shouldn't be dry either. The normal layer is 5-6 mm. It's better not to save money by adding a little more oil. When properly fried, the potatoes quickly become crusty and do not absorb much oil.
4. Slicing. The shape of potatoes for frying can be any: circles, cubes, slices, large or small straws. Slicing only affects the aesthetic perception of the dish. The bars look beautiful with fried meat or fish, the circles are usually served with fish dishes, long slices are in harmony with baked meat, and straws are combined with cutlets and steaks.
The shape of the cut is not of fundamental importance The main thing is that all the pieces are approximately the same size and shape, otherwise the small slices will burn before the large ones have time to fry. Optimal thickness pieces - about 1 cm.
In most cases, potatoes are peeled before slicing. The edges of peeled tubers are smooth and neat, but fried potatoes with skins have a more interesting texture. The taste doesn't change. In some recipes the presence of peel required condition, for example, in country-style potatoes.
Young potatoes harvested before the beginning of July are usually not peeled, but fried with their tender skins.
5. The advisability of pre-boiling. The procedure increases cooking time, but makes sense. Fried raw potatoes turn out fattier and not as crispy as first boiled ones, since the pulp loses a lot of starch in boiling water. But drying boiled potatoes before frying is more difficult than raw ones. There is one secret: after draining the water, cover the pan with a lid, then put it on high heat for 20-30 seconds, this will allow the excess moisture to evaporate.
6. Adding other ingredients. As seasonings, onion, red and black ground pepper, garlic, parsley, dill, and rosemary root are added to fried potatoes. It is important to know at what stage to add each ingredient. For example, if you add onions right away, they will burn quickly. Therefore, it is better to fry the onions in a separate frying pan and mix with the potatoes at the very end of cooking (4-5 minutes before readiness); this applies to other vegetables, as well as mushrooms, which need less time to cook. heat treatment. To enhance the taste, 1-2 minutes before the dish is ready, you can add a piece of unsalted butter to the frying pan.
You need to salt fried potatoes at the very end, otherwise they will soften and turn into mush!
Classic fried potato recipe
Ingredients:
- potatoes (medium) – 6 pieces;
- vegetable oil – 50-100 ml (depending on the frying pan);
- lemon juice – 5-6 drops (optional);
- pepper, garlic, other seasonings, herbs (optional) - to taste;
- butter – 1 teaspoon (optional);
- salt - to taste.
Preparation:
1. Cut the potatoes into pieces of arbitrary shape up to 1 cm thick.
2. Place the pieces in a deep plate, cover with cold water, leave for 10-30 minutes to wash out excess starch.
To prevent the pulp from darkening, you can add 5-6 drops to the water. lemon juice or 1-2 grams of citric acid.
3. Drain off the cloudy starchy water. Pour fresh cold water over the potatoes again. Let stand for 2-3 minutes, then drain the water again.
4. Dry the potato slices on napkins or paper towel to get rid of any remaining water.
You can only fry completely dry potatoes, otherwise the hot oil will splash. As water particles evaporate, they rise to the top, taking the oil with them. If you are careless, you can burn your face and eyes.
5. Pour vegetable oil into a cold frying pan; you should get an even layer. Heat the frying pan as hot as possible until light smoke appears. Very important point! If you don't do this, the slices will stick to the bottom of the pan and then burn.
6. Place the potatoes in the pan in an even layer. There is no need to completely fill the pan; it is better to fry the slices in a couple of batches. This way the potatoes will fry faster and will be easier to stir.
7. After 1-2 minutes, shake the pan slightly so that the pieces stuck to the bottom come off, but do not turn it over!
8. Finely chop the onion (optional).
9. When a golden or light brown crust appears on the bottom of the potato slices (usually after 5-10 minutes), carefully turn the potatoes over to the other side so that the top unfried layer is in the oil.
10. Turn the potatoes periodically (4-5 times throughout cooking) so that they do not burn. Turning too often degrades the flavor.
It is convenient to turn the slices 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 readiness, add chopped onion, garlic, spices, and herbs.
Those who like soft fried potatoes can cover the pan with a lid.
12. 2-3 minutes before removing from heat, salt the dish and add butter (optional).
13. Serve the finished fried potatoes hot; they are not tasty when cold.
I wonder if there is at least one person on earth who doesn’t like fried potatoes and doesn’t know how to fry them deliciously? Yes, even with a crispy crust. And with a bow. And straight from the frying pan and onto the table, as we say, piping hot.
Only, probably, the one who has never tried it, in some earthly places where there are no potatoes. Any other normal person Anyone who has tasted this dish at least once will never remain indifferent. Even famous ballerinas and athletes who have a diet and regimen sometimes allow themselves to relax. And then they eat not cutlets and sweets, pies and cakes, but fried crispy potatoes.
Many people think that preparing fried potatoes is not at all difficult - peel, cut and fry. To some extent this is true. But the question is different, how to deliciously fry potatoes in a frying pan? This will require certain knowledge, skills, and experience. Here you will find all the best useful secrets and advice. We hope that fried potatoes with an appetizing crust and onions will forever acquire the status of your signature dish.
Fried potatoes with golden crust
Ingredients:
- potato;
- vegetable oil;
- salt;
- onions (optional).
Preparation:
1. To answer the question of how to properly fry potatoes in a frying pan, you should start by choosing the cookware itself.
You will never get tasty and crispy potatoes in a frying pan with a thin bottom, even if it has the best non-stick coating(although it is welcome). Be sure to take a frying pan with a thick bottom and high sides.
The second condition is necessary so that when stirring the potatoes do not scatter all over the stove, and so that they can be fried more. After all, if you do everything right, it will turn out so tasty that it won’t be enough anyway. Most the best option- heavy cast iron frying pan.
2. The second very important question is to properly prepare the potatoes.
Peel the tubers, cut into strips or cubes of the same size. Now we need to get rid of the starch. Rinse the potatoes until the water runs clear.
Then put it in a deep bowl, add water and let it sit for 5-10 minutes. Drain the water, place the potatoes in a colander, and let them dry. Before adding to the frying pan, the potatoes must be dry - this is the key to a crispy crust. 
3. And now the most important thing. How to fry golden potatoes in a frying pan with a crust?
Place the frying pan on high heat, pour in vegetable oil (do not skimp on it, pour more, use odorless oil) and heat until a slight crackle appears.
Now reduce the heat a little and add the potatoes. You can put a lot of it, during the cooking process the potatoes will fry, but not in a heap, so that it is convenient to interfere. Do not cover with a lid, otherwise the potatoes will begin to steam and will be loose and crumbly.
Do not stir for the first 3-4 minutes so that the crust sets on the bottom layer. Then use a wide wooden or plastic spatula to gently stir the potatoes. Try to insert the spatula from the edge and lift the lowest layer of potatoes to the top in one motion. There should be already browned potatoes on top. Reduce heat to medium and fry until almost done.
Stir a couple more times at intervals of 5 minutes. Salt the potatoes just before the end of frying. Add salt and stir one last time. Just a couple more minutes and that’s it! The potatoes are ready. 
4. For those who are interested in the question of how to fry potatoes with onions in a frying pan, it will be useful to know that finely chopped onions You should sprinkle the potatoes halfway through cooking. The onion should not be fried; when it is simply brought to a soft state, the dish will turn out much tastier and more aromatic.
5. When serving, you can sprinkle the potatoes with finely chopped fresh dill or a green onion.
Let us remind you that last time we cooked.
