Fried potatoes - what's the secret to crispy skin? For experts and beginners: how to fry potatoes in a frying pan. Grandmothers will tell you how to fry potatoes with a crust in a frying pan

What can I say, but fried potatoes- a traditional dish among many peoples of the world. This dish is especially famous in Russia, Belarus and Ukraine, because it is here that, following their traditions, they know how to properly fry in a frying pan and present potatoes, making them rosy, crispy, golden crust.

It seems that this is complicated, put the potatoes in oil, fry them and it’s done, but it’s not. Here you are seriously mistaken; fried potatoes can only become tasty, beautiful, appetizing when the cook observes important rules selection of ingredients for cooking, cutting and the cooking process itself.

Here, as in any business, it is important to approach the process creatively, with soul. By the way, you can make this wonderful one from potatoes. I highly recommend preparing it.

General principles of how to fry potatoes with a golden crust in a frying pan

Experts in frying potatoes, as strange as it may sound, have special secrets on how to make the dish the most delicious and attractive in appearance. Let's consider what rules are important to follow in order for these fried tubers to turn out golden brown?

1. After the tubers are cut, it is important to soak them in ice water for a few minutes (20-40). This will draw out the starch, which means that when frying it will be fried and not stewed. It is starch, as professional chefs point out, that prevents potatoes from browning to a golden crust.

2. After the cut potatoes have been in the water, it is important to dry them before frying. You can use regular paper towels and place the slices on them for about five minutes. Remember, excess moisture, like starch, interferes with the formation of a beautiful crust when frying.

3. Before sending the crushed product to the frying pan, you need to heat the oil to a boil, while fatty product no need to feel sorry. The more hot oil in the pan, the browner the crust, and you can remove excess fat during the cooking process or after the potatoes are fried by placing them on paper towels and only then on a serving dish.

4. Do not cover the frying pan with a lid when frying; moisture accumulates under the lid and the product ends up being stewed rather than fried.

5. Fry the potatoes in small portions, so they can fry quickly and not break during the cooking process.

For lovers of delicious golden-brown potatoes, I have selected a few simple and very delicious recipes frying this vegetable in a frying pan.

Ingredients:

• 6-7 medium-sized potatoes;
• Vegetable oil, you can use both refined and unrefined - half a glass;
• Salt to your own taste;
• Seasoning “For potatoes” - 10 gr.
• Two cloves of garlic (optional).

I would like to point out right away that you won’t get any crispy crust in a frying pan with a thin bottom. To achieve the desired result, take a deep frying pan with a wide and thick bottom and it is better if it has a non-stick coating.

Peel the potato tubers, rinse with water, cut into beautiful cubes or slices.

Pour into a deep bowl cold, almost ice water and place the chopped vegetables there for half an hour.

Drain the water after 30 or 40 minutes, place the potato wedges on a plate or paper towels, and let dry completely.

While the vegetables are drying, bring the oil to a boil in a frying pan; it should start to crackle.

To ensure that the tubers dry quickly, do not load them in a heap; spread the pieces on towels in an even layer.

Reduce the heat by half and add a portion of the potatoes so that they lie in the pan, scattered along the bottom, and not in a pile. Do not close the lid.

Stir the food occasionally for the first few minutes until a small crust sets.

Press the garlic with a garlic clove or finely chop it.

When you see that the potatoes have already browned sufficiently and have a few minutes left until the end of cooking, add spices, salt and garlic to the frying pan, stir the ingredients and fry them until a beautiful golden color.

Helpful advice! Garlic in this recipe can be replaced with green or onions. When serving, fried potatoes are decorated with chopped herbs.

This dish is perfect solution for lunch and dinner. A hearty, incredibly tasty and very aromatic dish, which, on top of everything else, is prepared quickly and easily.

Take for preparation:

• Medium size potatoes - 7 pieces.
• Salted lard – 80-100 gr.
• A piece of pork with lard and layers of meat (you can use smoked bacon) – 100 gr.
• Salt to your taste.

1. Cut the lard into thin long pieces, about four centimeters in length.

2. Cut the bacon into arbitrary pieces as you like.

3. Peel the potatoes, cut into strips or slices, but not too thin, do not forget, you are frying the tubers, not making chips.

4. Place the potatoes in water, at this time put salted lard in a frying pan, greased with oil and fry until it releases fat. It is with this fat that we will make awesome potatoes.

5. As soon as the lard begins to release fat, add bacon to it, and remove the potatoes from the water and place them on a towel to dry.

6. For meat delicacies, when the fat and oil in the frying pan are already boiling, add potatoes.

7. Cook until a beautiful golden brown crust appears, constantly approximately every two minutes of frying, turning the food from one side to the other.

Attention! We don’t cover it with a lid, we add salt while it’s hot, but only when it’s ready. Don’t forget that the recipe uses salted lard, and therefore you may not need salt in the dish at all. If you wish, you can add onion or when serving, garnish it with fresh green onion.

French fries - recipe for how to fry at home

Great news for fast food lovers, now they can make their favorite fries at home, spending only 10-15 minutes on its preparation.

For 4 servings of “Fries” you will need:

• 8 potato tubers;
• A liter of sunflower oil (odorless);
• Salt.

Preparing French fries

We cut the potato tubers into identical, beautiful long pieces, just like cutting French fries.

Place your creation in a colander and rinse cold water, stirring the product with your hands until the water runs clear.

Pour the oil into a saucepan or deep frying pan and bring to a boil.

The oil for making fries should just come to a boil. Handle it carefully; there is a risk of serious burns.

Carefully place about a handful of the first portion into the oil and fry, stirring. The potatoes should be completely covered with oil, they should boil directly in it, frying. To fully prepare the dish, it is enough to soak it in oil for seven, maximum ten, minutes.

First remove the fries from the boiling oil onto a paper towel so that all the fat drips off, and then place them beautifully on lettuce leaves or simply on a serving dish.

You can sprinkle the top of the still hot potatoes with salt or some of your favorite spices. Potatoes should be served hot with mayonnaise, cheese, garlic, tomato or some other sauce.

Fried potatoes with bell peppers and onions

An incredibly aromatic and appetizing dish, fried potatoes, which can be prepared with the addition of fresh bell pepper, or with a frozen product, which, of course, must first be thawed.

Ingredients:

• Potatoes – 10 pcs.
• Bell pepper, best if it is red - one piece.
• Tomatoes (you can omit them and replace them with a spoonful of tomato paste) – two pcs.
• Onions - one onion;
• Fresh for decoration green onions and parsley - a bunch;
• Garlic at your discretion (you can use dried);
• Creamy and vegetable oil– 20 gr. and 50 ml. respectively;
• Seasonings, salt to your own taste.

Cooking:

When all the ingredients are cleaned and washed, they are in front of you, we begin the cooking process.

We cut the potatoes randomly, into circles if the vegetables are small or into half circles if the tubers are large.

Heat butter and vegetable oil in a frying pan, it should boil, put the chopped product there, fry on all sides for 10 minutes.

Thinly slice the onion into rings and chop the pepper into strips. I take green, which was frozen for storage for the winter (previously defrosted at room temperature and drained excess liquid), but it’s better to take fresh and red, it tastes better.

We send the onion to the potatoes and fry the products together, stirring after about a minute. Cook without a lid.

Following the onions, they go into the frying pan. bell pepper and chopped garlic.

When the food in the frying pan is slightly fried, add peeled tomatoes or a spoonful of tomato paste, salt and pepper.

On a note! Tomato paste It is possible to replace it with adjika if you like it spicy.

We bring the treat to readiness, as soon as the potatoes turn brown and begin to emit an incredibly tasty aroma, serve to the table, sprinkled with green onions and dill.

100 grams of potatoes fried in oil contain approximately 280-320 kcal, depending on the method of frying and cooking. It is worth noting that this is not too much and in order to harm your health with this dish and gain weight, you need to at least eat a pan of such a dish every day.

Now as for the harm and benefit.

Of course, due to the frying of the product, fried potatoes contain a lot of cholesterol and carcinogens that are not beneficial to our body, but this dish also has undoubted benefits. After undergoing heat treatment, potatoes, although they lose most of the useful elements and microelements found in them, still retain some, in particular phosphorus, folic acid, potassium, vitamins PP, B, E and K.

As always, I put together an interesting video on this topic.

Fried potato wedges with a crispy crust (video)

By the way, soon New Year and I decided to cook one of the holiday dishes. I think I will surprise and delight the guests.

I hope that all the recipes presented will make you want to follow them and enjoy the taste of a dish you have already prepared yourself - fried potatoes with a golden crust.

Good luck and all the best!

Today I want to tell you how to cook fried potatoes in a frying pan. Yes, yes, I know that fried potatoes– it’s not healthy at all, but... It’s 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 potatoes in cold water and peel the skin. 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.

There are situations when the refrigerator is empty and there is no way to fill it, since there are only a few days left until payday. But then what to cook for dinner? Here the “standby” dish will always come to the rescue - fried potatoes. In combination with homemade pickled cucumbers or vegetable salad, this is a pretty good way out of a crisis situation when you need to feed your family something satisfying. By the way, this dish is most often the first dish for young chefs who are just learning the basics of the skill. Is it possible to make it in a new way using additional ingredients and spices? Of course, there are many secrets to how to fry delicious potatoes. This will be discussed in our article.

How to cook delicious potatoes?

1. For frying, it is best to use potatoes with a medium starch content. If it tends to boil very quickly, you will not be able to get whole golden brown pieces, since when turning over during frying, the too crumbly root vegetable will turn into a shapeless mass.
2. It is best to cut potatoes in the form of cubes or by chopping halves of a tuber into plates of medium thickness. If the pieces are too large, it will be problematic to fry them, while small ones will not be able to brown, falling apart, or, on the contrary, will turn into crispy chips.
3. To cook potatoes in a frying pan, use a medium-thick pan. If the bottom is thin, the dish may burn, and thick-walled containers will not provide a crispy crust. There is no need to close the lid.
4. Additional ingredients can be vegetables (onions, garlic, carrots, zucchini) and chopped meat or mushrooms. They are added to the floor ready dish. And, of course, aromatic herbs, spices and all kinds of seasonings are used - dried dill, ground pepper, oregano, herbs de Provence, etc.

How to fry delicious potatoeswith crispy crust

1. The first secret to guaranteeing the formation of golden pieces is to pre-soak the cut potatoes in water to remove excess starch. After 20-30 minutes in the saline solution (1 tablespoon per 1 liter of water), drain the mixture in a colander and let it drain well. Then blot the bars paper towel and only then start cooking.
2. The second condition is that the cut pieces must be placed on a heated frying pan, otherwise the potatoes may simply stick to the surface. What oil do you use to cook with? Everyone has their own option. Vegetarians love plant-based foods, while others prefer butter or its mixture with pork fat. A particularly appetizing recipe is from Ukrainian cuisine, which uses fried pieces of lard with meat.

3. How to fry delicious potatoes? Third important advice: you need to catch the moment when to turn the cut pieces over. There is no need to stir it often when cooking. Let the bottom crispy layer form, and only then, using a fork or spatula, lift it to the top, as if swapping places with the raw top bars. By following all the recommendations on how to fry delicious potatoes, you will make your dish not only “on duty” in emergencies, but also a favorite. Fantasize and get new versions of the well-known

How to deliciously fry potatoes and onions? Yes, it’s as simple as shelling pears, you say, all you need to do is throw chopped vegetables into hot oil and cook for 15-20 minutes. But fried potatoes succeed in different ways; they are not always appetizingly crispy, with a golden-colored crust, and sometimes the onions burn or become too crunchy. Let's take a step-by-step look at how to deliciously cook fried potatoes in a frying pan so that they are tasty, full of pleasant onion flavor, the aroma of spices and herbs.

What vegetables are suitable?

For frying, choose medium-cooking potatoes with low starch content. For example, “Nevsky” or “Sante” with a starch content of 10–14% are ideal for frying. Discard tubers that have turned green from lying in the sun for a long time or are frostbitten.

Onion regular will do onion or white. It is better to avoid purple “Crimean” onions, they change color when heat treatment. You can take leek, it will add piquancy, and green onions, added to almost ready potatoes, will give the dish a wonderful fresh aroma of spring greens.

Butter, lard, lard or other fats?

You can fry potatoes on anything. The healthiest option is vegetable oil that has been specially refined for use in the frying pan. Although many people like to cook on unrefined oil, it gives a certain bitterness, but gives the dish bright aroma roasted sunflower.

Very tasty, but also higher in calories, fried potatoes in lard or lard. Pieces of lard are rendered until they become crispy cracklings, after which the potatoes are added to the frying pan. As a result, it turns out rosy and crispy, with a characteristic aroma and pleasant sweetness - for many gourmets this is the standard potato! Lard can be taken raw, salted or smoked; in the latter case, the dish will acquire a smoky aroma. It’s delicious if there is lard with a layer of meat. The skin is usually cut off, although if you have undercuts, where it is very soft, you can leave it.

If you like butter, you can fry in it. But not in its pure form, but by adding a small piece to the main amount of vegetable oil, otherwise there is a risk that the potatoes will burn and stick to the bottom, and the oil itself will turn black and smoke.

Secrets of delicious fried potatoes

1. The potatoes should be dry. When cleaning tubers, housewives often place them in a bowl of water to prevent them from darkening. After such a “bath”, be sure to dry the potatoes, then they will fry well and be crispy.
2. It's best to cook on a large scale cast iron frying pan. How larger area frying pans more quantity the moisture will evaporate, and cast iron distributes heat more evenly, which means all the pieces will cook evenly. And make sure it is properly warmed up.
3. It is better to fry in small portions. The potato layer should ideally be no higher than 2 centimeters, then it will be fried and not stewed.
4. Place the onion 7-10 minutes before it’s ready, then it won’t burn.
5. Add salt at the end, then the potatoes and onions will be crispy, will not absorb excess fat and will not soften.

Ingredients

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

How to cook fried potatoes with onions in a frying pan

1. 
   First you need to prepare the vegetables. Couple large bulbs I peeled and 6-8 potato tubers and rinsed them with water. Next, I cut the onion into half rings and the potatoes into cubes. The cutting method is not important. You can chop the onion into cubes, and cut the tubers into circles or semicircles, cubes, etc. To get rid of excess moisture and juice, do not forget to dry the potato slices on a paper or cotton towel.
2. 
   I preheated a frying pan - ideally cast iron, with high walls and a thick bottom, although in the absence of such utensils, a deep one will do non-stick cookware. You need to pour oil into it and put it on medium heat, warm it up thoroughly. I pour the amount of oil by eye, it should fill the bottom of the pan. Once the oil is hot, you can add the potatoes into it.
3. 
   During the first 5-7 minutes, you should turn the potatoes over and generally disturb them in any way. During this time, excess moisture will leave, and the bottom layer will set as the first crust. The heat should be medium so that nothing burns. It is most convenient to turn over with a wooden spatula; it grabs the entire layer of potatoes at once without breaking them into pieces.
4. 
   After the first turning, you need to reduce the heat (you don’t need to cover with a lid if you don’t want the cubes to be soft) and cook for another 10 minutes. During frying, I stir it a couple of times with a spatula. As a result, the potatoes should be half cooked; they will be a little damp inside. Now I add the onion.
5. 
   I fry the onions and potatoes over moderate heat for about 7-10 minutes, until tender, stirring occasionally, without a lid, so that all excess moisture evaporates. At the very end, add salt and pepper, mix gently and remove from heat.
6. You can add finely chopped dill and green onions to the finished dish if you like. Should be served hot. An excellent addition would be vegetable salad, pickles, mushrooms, sour cream, spicy tomato or garlic sauce. Bon appetit!

How to cook with lard

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

Fried potatoes in a frying pan are a ready-made dish for quickly satiating a hungry human body. IN best case scenario it can be used as a side dish for meat and fish.

Potatoes can be fried raw or pre-boiled. It turns out juicier when frying it raw. There are two ways to cook potatoes: with a little fat or deep-fried.

In the process of reviewing recipes, you will learn the basic rules, following which the dish turns out with a crispy crust, very tasty and aromatic. The aroma of potatoes spreads throughout

Article outline:

How to deliciously fry potatoes and onions in a frying pan

Fragrant potatoes with a crispy crust are always obtained if you follow the frying rules. Find out how.

Ingredients:

• peeled potatoes - 800 g
• onion - 1 pc.
• salt, parsley - to taste
• vegetable oil + ghee - for frying

Preparation

1. Cut the potatoes into strips using a shredder and wash them.

The cut potatoes should be washed twice in water. Then be sure to dry it with a paper or linen towel.

If the slices have droplets of water, the potatoes will not be fried, but boiled.

The frying pan must have a thick bottom, cast iron or non-stick.

2. Pour vegetable oil into a heated frying pan and add a little melted butter. Melted butter will give a pleasant flavor to the potatoes.

3. Then pour the prepared potatoes into a well-heated frying pan and level them.

The chopped potatoes should fill the pan in height less than half.

4. Do not touch the slices again for 6-7 minutes. And only then we turn it over.

5. After this, fry for another 4-5 minutes without turning over. 5 minutes passed and only then do we salt it and add chopped onions. Our recipe theme is fried potatoes with onions. Turn the onion slices over.

6. Now reduce the heat so that the onion does not burn and fry for another 4 minutes.

During the entire cooking process, you need to stir with a wide spatula no more than 4-5 times.

7. To prevent the onion from burning, you need to carefully stir again so as not to damage the straw. Just a little more and the fried potatoes are ready.

Recipe for fried potatoes with onions and mushrooms

Required:

• 10-12 boiled potatoes
• 3 onions
• 4 tbsp fat
• 400 g fresh mushrooms
• salt, herbs

Cooking method

1. First of all, clean the mushrooms, cut them and boil them in salted water.
2. Then remove the mushrooms, drain, place in a frying pan and fry until tender.
3. Lightly sauté the onions.
4. Take boiled potatoes, cut them into slices, salt and fry.
5. Then combine the fried potatoes with fried mushrooms, sauteed onions and fry everything together a little.

Enjoy eating!

Video on how to simply and deliciously cook fried potatoes

Discover the delicate and aromatic taste of the dish using this recipe.

This side dish is perfect as a side dish for any dish.

Fried potatoes with eggs and green onions

Products:

• boiled potatoes 10-12 pcs.
• eggs - 3 pcs.
• any fat - 2 tbsp. spoons
• sour cream - 4 tbsp. spoons
• salt, green onions

Cooking procedure

1. Immediately boil the washed potatoes in their skins, then peel and cut into slices.
2. Place the sliced ​​​​circles in a frying pan and fry.
3. Break the eggs, combine them with sour cream, salt and mix.
4. Pour this mixture over the potatoes and fry.

Bon appetit!

How to cook potatoes with eggplants in a frying pan - video recipe

The dish turns out to be very unusual, as it resembles the taste of mushrooms.

I made this recipe and liked it.

Fried potatoes with tomatoes in a frying pan

Required Products:

• 10-12 boiled potatoes
• 4 tomatoes
• 100 g lard(or other fat)
• salt, herbs, pepper

Cooking procedure

1. Cut the boiled potatoes into slices, add salt and fry on both sides in lard.
2. Next, fry the slices fresh tomatoes, having previously salted and peppered them.
3. When serving, place toasted tomato slices on top of the fried potatoes.

Eat with pleasure!

Video on how to fry delicious potatoes with carrots and garlic

Prepare this unusual side dish for meat dishes and they will tell you: It was delicious!

You learned delicious and simple recipes with our favorite potatoes. And that’s not all, in the following articles we’ll look at how fried potatoes are deliciously prepared with meat.