Fried potatoes in a frying pan with a crispy crust. Fried potatoes - what's the secret to crispy skin?
Ingredients:
- 0.6 kg of potatoes;
- 3 tablespoons vegetable oil;
- salt to taste.
How to cook with photos step by step
Wash potatoes in cold water. Clean the skin. And again we rinse thoroughly, while removing any remaining (possibly!) uncleaned areas. Cut the potatoes in half. If you want, you can fry whole potatoes, but then you need to choose very small ones, otherwise they will take a long time to fry. Place the cut potatoes on paper towel(or fabric - their natural fibers are preferable) and thoroughly blot all the moisture. If you don’t do this, the oil will splatter a lot when frying - and you yourself may get hurt, and you will have to carefully wipe everything around the stove.
Heat a frying pan with vegetable oil. Place potatoes in hot oil in one layer. If you put a lot of potatoes at once, they will not fry simultaneously and evenly until golden brown. Some of the potatoes, although ready, will not be golden brown and may fall apart. So if you have a large portion of potatoes, it is better to fry them in 2 pans at the same time.
Fry the potatoes over medium heat, uncovered, until golden brown, about 4-5 minutes, without turning them.
Then turn the potatoes over. I have one secret on how to turn fried potatoes during cooking without any problems. If you remove the pan from the heat, wait 1 minute, and then start turning, the oil will not splatter as much as if you did it while holding the pan with the potatoes on the heat.
Place it on the stove again and fry on the other side for another 4-5 minutes, until golden brown.
Now add salt to the fried potatoes in a frying pan, cover with a lid, reduce the heat to low and bring to readiness. This usually takes up to 10 minutes. Please note that we salt the potatoes at this stage; if this is done earlier, the potato pieces will not retain their original shape so well.
It is very easy to make sure that the potatoes are ready - just pierce them with a wooden skewer. If it goes in easily, then the potatoes are ready.
Serve the finished potatoes immediately while they are hot - this will be the tastiest. 
Tips and tricks:
Today I fried potatoes in a very small frying pan; I chose neat round tubers, all of the same size. And in the end, my finished fried potatoes all turned out to be the same size. This is important - these potatoes (the same size) are cooked at the same time, and look much more appetizing than cut up as needed. 
But this type of cutting, as I did today, is not at all necessary. First of all, we decide on the shape of the fried potatoes. If you want to fry potatoes into cubes, it is better to choose potatoes of the same size - then the cubes will be approximately the same. If you want to cut potatoes into “pucks”, you need to select them of approximately the same diameter, then the pieces of fried potatoes will be the same. If the potatoes are not large, just cut them in half - they will fry quickly enough and will look very appetizing. 
The amount of potatoes depends on your appetite. Usually 300 g of potatoes is enough for 1 full serving.
Well, for fried potatoes, be sure to do
Easy-to-make dishes deserve attention modern man. Since you can fry potatoes in a frying pan in no time, we suggest you consider best variations. It turns out so delicious that the whole family will ask for more. Let's start!
No. 1. Fried potatoes in a frying pan: “classic”
- butter- 40 gr.
- potato tubers (large) - 6 pcs.
- garlic cloves - 5 pcs.
- dill - 25 gr.
- sunflower oil - 70 ml.
- spices
We tell you how to fry potatoes in a frying pan correctly, taking into account all the subtleties.
1. Clean and rinse the tubers, place in cold water for a quarter of an hour. In this simple way you will get rid of excess starch.
2. Chop the potatoes into cubes of equal size. Melt 2 types of butter in a frying pan and send the potato strips for frying.
3. Do not cover the dishes. Wait 7 minutes, during this period you need to mix the ingredients once.
4. Now reduce the heat to medium. Fry the slices until crusty for another 10-12 minutes.
5. 3 minutes before completion, add garlic pulp. Turn off the stove, sprinkle the dish with seasoned salt and chopped dill.
No. 2. Potatoes fried with crust and onions
- medium onion - 2 pcs.
- potato tubers - 7 pcs.
- spices
Not everyone knows how to fry potatoes according to the rules in a frying pan. You can cook it deliciously with a crust and onions in no time.
1. Chop the peeled potato tubers and chop into bars. Chop the onions into halves of rings.
2. Place the potatoes in water for 10 minutes, then remove and eliminate excess liquid. To do this, place the vegetable pieces on napkins.
3. Heat the oil in a frying pan until it bubbles. You put average power. Lay out the potato wedges.
4. Let sit for 7 minutes, then carefully turn over with a spatula. Don't break the pieces.
5. Turn the burner down slightly to between low and medium. Wait 10 minutes, stir the contents several times.
6. After the allotted period of time, add onion half rings. Stir and bring the dish until cooked. This will take about 8 minutes.
7. Before turning off the stove, add spices, salt, and you can chop the green stuff. Consume the dish hot immediately.
No. 3. Fried potatoes with garlic crust
- butter - 30 gr.
- potato tubers - 7 pcs.
- garlic cloves - 6 pcs.
- sunflower oil - in fact
- seasonings
We suggest considering another interesting variation on how to fry potatoes. We recommend cooking it in a frying pan; the dish is very tasty and crusty when fried with garlic.
1. According to the already familiar scheme, prepare the tubers by peeling and chopping into cubes.
2. Heat the butter and add the vegetable oil by eye. Place the potatoes and let sit for 7 minutes without stirring.
4. During the allotted time, you need to turn the contents over a couple of times. Now sprinkle with spices and don’t forget to add salt. Wait 6-8 minutes and turn off.
No. 4. Potatoes fried with mushrooms
- garlic cloves - 8 pcs.
- onion - 2 pcs.
- mushrooms (preferably champignons) - 0.6 kg.
- potatoes - 1 kg.
- dill - 45 gr.
- spices
Fried potatoes with onions and mushrooms will conquer even the most sophisticated gourmet. We will cook it in a frying pan, here is the recipe.
1. Chop the potato tubers into cubes of equal size for uniform heat treatment.
2. Crush the garlic cloves into a paste. Chop the onion into cubes or halves of rings. Fry vegetables with oil.
3. In the bowl where the vegetables were simmered, fry the mushroom slices. They should lose volume and become rosy. Stir in onion and garlic.
4. How to fry potatoes: place them in a frying pan in sizzling oil, hold for 7 minutes. Stir, add salt and spices to make it delicious.
No. 5. Fried potatoes with meat
- potatoes - 900 gr.
- dill - 60 gr.
- pork - 0.4 kg.
- spices
Before frying the potatoes, decide on the meat. Pork cooks best in a frying pan.
1. Wash the meat, chop into bars. You can pre-beat it to make the product softer.
2. Now heat the oil until it sizzles. Place the pork on the grill to give it a crust. Salt and season with spices.
3. When the crust appears on all sides, reduce the power, cover the dish with a lid and simmer for a quarter of an hour.
4. Tackle potato tubers. They need to be cleaned and chopped. Stir into pork, let sit for 10 minutes, do not cover contents.
No. 6. Fried potatoes with cheese
- potato tubers - 8 pcs.
- cheese - 0.35 kg.
- dill - 50 gr.
- spices
1. Before frying the potatoes, you need to chop them into 2*2 cm cubes. It turns out delicious in a frying pan.
2. Place the vegetable in the sizzling oil, keep for 7-10 minutes until a crust forms. Then reduce the power to the middle level.
3. Time yourself for at least another 10 minutes. It is necessary to control the heating of the stove so that the potatoes do not burn, but are baked inside.
4. When the dish is almost ready, sprinkle it with spices and crumble coarsely grated cheese.
5. Close the dish, set the heat to minimum and wait 5 minutes. Add herbs before tasting.
No. 7. Potatoes with crust, fried with lard and apple
- lard with layers of meat - 0.2 kg.
- potatoes - 1 kg.
- onion - 2 pcs.
- apple - 1 pc.
- seasonings
1. Peel the fruit and cut out the core. Chop into cubes or wedges. Chop the onion into half rings and the lard into slices.
2. Now heat the oil, not too much, until it sizzles. Add lard and wait until it turns light.
3. Reduce the burner to medium, add the diced or cubed potatoes. Keep for 6 minutes, stir.
4. After 5 minutes, turn over again. Add onion and apple, set aside for 12-15 minutes. Finally, sprinkle with spices and salt. Ready!
No. 8. Country-style potatoes in a frying pan
- potatoes - 0.6 kg.
- vegetable oil - 70 ml.
- spices
Before frying country-style potatoes in a frying pan, you need to marinate them deliciously.
1. Select medium-sized tubers. Rub them with a hard sponge while holding them under the tap. Do not peel off the peel.
2. Now chop the tubers into “orange” slices. Make a marinade from oil and your favorite spices, leave the slices in it for a quarter of an hour.
3. Place in a hot frying pan and fry for 10 minutes at maximum power. Next, reduce the indicators and cook for another 5-7 minutes.
Today's material was devoted to how to cook delicious fried potatoes. All manipulations are carried out in a frying pan; you do not need a lot of effort or components.
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 butter in a wide, deep frying pan, pour in corn oil 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 in any case, with different sides lift the potato layer 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 bring them to medium heat until done, the fried potatoes will turn out crusty.
Today I want to tell you how to cook fried potatoes in a frying pan. Yes, yes, I know that fried potatoes are not healthy at all, but... They are so delicious! And I’m not trying to convince you to cook it every day, not at all. But sometimes you can afford a small portion of delicious fried potatoes in a frying pan. I was surprised when, after talking with many of my friends, I realized that few people know the right recipe fried potatoes in a frying pan.
No, of course, it is prepared, but the result is not always what is expected. Either it turns out rosy, but raw inside, then it is ready, but without an appetizing crust on top... Either the oil splashes too much, or the potatoes do not hold their shape, but fall apart...
So today I decided to tell you how and what to do: how to fry potatoes in a frying pan so that they don’t fall apart, and how long to fry potatoes in a frying pan, and how to achieve a golden brown crust on the outside and a soft center... In general, a real master class on topic: “How to cook fried potatoes in a frying pan.” Ready to remember? Then let's get started...
Ingredients for 3 servings:
- 1 kg of potatoes;
- 2-3 cloves of garlic;
- 2-4 tablespoons of vegetable oil for frying;
- salt - to taste.
How to deliciously fry potatoes in a frying pan:
Wash the potatoes in cold water and peel the skins. Rinse thoroughly again.
When answering the question of how to properly fry potatoes in a frying pan, it is worth remembering a few important rules. One of them: no excess moisture. Place the potatoes on a clean napkin and blot, removing the water. If this is not done, during frying the water remaining on the tubers will splash out, which will greatly complicate the process.
Cut the potatoes into strips, approximately 5-7 mm thick. The length of the straw depends on the size of the tubers. If the potatoes are large, cut them crosswise so that the slices do not turn out too long (they may break during frying). Cut not very large potatoes lengthwise.
Heat vegetable oil in a frying pan. Lay out the potatoes. There should not be too many potatoes in the pan, otherwise they will not be fried, but rather stewed. Here is the answer to the question of how to fry potatoes in a frying pan with a crust - do not put too much of it in the frying pan. For the specified amount of potatoes you will need 2 frying pans with a diameter of 24 cm.
Fry the potatoes over medium heat for 3-4 minutes, then carefully turn them over. Fry for another 3-5 minutes. Turn over again, reduce the heat slightly (it should be below medium) and cover the pan with a lid. Fry for 4-5 minutes and stir gently.
Cover again with a lid and fry for another 5 minutes. How long to fry the potatoes in a frying pan depends on the thickness of the potato slices and its variety. Therefore, test the potatoes for readiness and decide for yourself whether to continue frying.
Salt the finished potatoes, add garlic, passed through a press, and mix gently. Actually, garlic is not a necessary ingredient; if you don’t like it, you don’t have to use it.
Place the pan on the lowest heat for another couple of minutes.
Serve hot potatoes immediately.
It is better to choose tubers for frying correct form, then there will be less waste during cleaning.
The quality of the finished potatoes depends on the amount of vegetable oil. If you fry potatoes on large quantities oil (4-5 tablespoons), it will all have a crispy golden crust.
I’m sharing my method of cooking fried potatoes with mushrooms - a simple but very popular dish. And it’s not surprising - it’s fast, tasty, satisfying, and doesn’t require any special financial expenses. Perfect:)
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