How to fry delicious potatoes in a pan. Fried potatoes - what's the secret to a crispy crust? Fried potato dishes

The most delicious and quick thing to do with potatoes is to cut them into large slices and fry until golden brown. This is the perfect side dish for any main course. This method of cooking is called rustic, because of its simplicity and availability of ingredients. But I have not yet met a single city dweller who would consider it tasteless. The most appetizing, in my opinion, is rustic potatoes in a pan. The recipe with a photo describes the cooking technology step by step, but there are a few “tricks” that I did not mention in it so as not to distract you from cooking. Here are the main ones:

• The type of vegetable matters. Choose tubers with moderate starch content. Then the pieces will keep their shape well, turn out to be soft inside and crispy on the outside.
• Potatoes in a pan need space. That is, it is desirable to cook in 1 run for more than 2-3 servings, so that the slices are placed in 1 layer. Then the crust will come out uniform, beautiful, raw or overcooked slices will not come across.
• To reduce the fat content of the dish, use a non-stick frying pan for frying.
• Add fresh spices a few minutes before cooking. Otherwise, they will start to burn and give an unpleasant bitterness.

I also suggest looking at a few rustic potatoes in the oven. They will help out if you need to cook a large portion of golden slices at once.

Ingredients (for 2 servings):

How to cook ruddy potatoes with meat or country-style sausage (step-by-step recipe with photo):

Usually, potatoes in the village are "their own" - environmentally friendly, grown in their own garden. Therefore, it is often cooked right in the peel. But if the potato is bought in the market or in a store, it is better to peel it. Choose smooth, small tubers without flaws - greens, sprouts, traces of insect pests. Carefully remove any defects with a knife. Wash the potatoes, rub with a coarse brush (especially if cooking in a "uniform" is supposed). Dry.
Cut each potato into 4-8 pieces (depending on their size). Also, potatoes for cooking in a rustic style are cut into thick sticks or circles.
Add salt and spices (except garlic) to taste to the potato wedges. In addition to those indicated above, suitable: dried dill, parsley, thyme, rosemary, oragano, curry mixture, dry adjika, mustard powder or grains. Stir.
To make the dish more homely and satisfying, I added some homemade sausage to the potatoes. Instead of sausages, you can put smoked pork loin or meat cut into small pieces (pork, chicken, beef). I fried the sausage in a small amount of rustic, fragrant, unrefined oil. Fry the meat product until golden brown. Remove from pan. Continue frying the potatoes with the remaining fat. By the way: You can use lard instead of frying oil. Cut the slightly frozen product into small pieces. Fry over low heat in a dry frying pan to melt the fat. Remove the resulting cracklings (they can be added to the potatoes at the very end of frying). Use the melted lard to fry potatoes.
Since the potatoes are cut rather large, in a rustic way, in a simple way, and even in a peel, it must be fried over low heat and under a lid. Only in this way will the middle be fully prepared. Pour the potato pieces into a pan with well-heated vegetable or animal fat. Cover the lid. Screw the burner down to the minimum. Cook for 10-15 minutes. Stir. Fry until done. To keep the slices whole and beautiful, it is advisable to mix the dish no more than 3 times. When the potato is covered with a uniform crispy golden crust, try it for readiness. Soft? So the dish is almost ready. Add previously fried sausage or meat to the pan. Add minced garlic. Stir gently. Sweat another 1-2 minutes. Ready!
Before serving, you can sprinkle the potatoes with chopped herbs - parsley, onion, dill.

I don’t know why, but people are usually divided into two categories - those who give in and submit to fried potatoes, and those who, no matter how hard they puff, cannot learn how to cook this simple dish. Fortunately, I have long and reliably (I hope, reliably) belong to the first group - I know how to fry potatoes, I love and create in every possible way. Do you want me to tell you my secrets?

Fried potatoes: the classic way

If you still dream of mastering the actually simple science of frying potatoes, you have to start somewhere. That's what we'll talk about to begin with. Step by step and very detailed.

Ingredients:

• large potatoes - 3-4 pcs.;
• vegetable oil, salt.

1. We clean the potatoes and immediately put them in a bowl of water, while the vegetables should be completely covered with liquid. Cut into sticks, which are then also put in a bowl.
2. After all the potatoes are chopped, put a pan with a thick bottom on the stove (ideally cast iron, good steel with a thickened bottom). Pour a few tablespoons of vegetable oil and turn on medium heat.
3. At this time, drain the water from the potatoes and spread it on a paper towel (can be fabric) to dry it from excess water.
4. Once the oil in the pan is hot, add the potatoes. And we don’t touch it for at least the next 5-7 minutes, while we slightly reduce the gas - to a little weaker than average. We do not stir, we do not stir, we do not remember. This is one of the main rules of successfully fried potatoes.
5. After the specified time, we take a wide spatula and turn the potato layers over with several movements. We don’t flicker, we don’t grind - briskly, widely, confidently. If you find the right moment, then the potato bars will turn over in layers. FROM reverse side you should be waiting for a delicious ruddy crust. Done? Everyone, go about your business, do not touch dinner now for a little less time - about 3-4 minutes.
6. So, we turn over a second time and go to rest. After a while, we turn it over a third time, wait a couple of minutes, select the thickest bar and check it for readiness. If the potatoes are a little damp, mix again and fry until tender.
7. Salt, lightly and gently mix and arrange on plates. Tasty!

Fried potatoes with mushrooms

Ingredients:

• potatoes - 2-3 tubers;
• mushrooms - 100 g;
• bulb - 1 pc.;
• salt, pepper, vegetable oil.

1. We clean the potatoes and cut them into cubes, dry them and put them in a well-heated pan. Fry over medium heat until done.
2. At the same time, put finely chopped mushrooms in another frying pan (heated and oiled). If we are talking about champignons - raw, if there are forest mushrooms on the farm - boiled. Fry until golden, at the end add the onion cut into half rings and fry until the onion is cooked.
3. We spread the mushrooms in the potatoes, mix, fry for about a minute, salt and serve immediately.

On a note. I recommend not to neglect the second frying pan - both potatoes and mushrooms give off quite a lot of water when frying, so if you want to get not something stewed, but a ruddy and crispy dinner, do not be too lazy to get another frying pan.

Rustic potatoes

How delicious! This is how my grandmother cooked - and, it seems to me, even now, having closed my eyes, I can remember that magnificent combination of aromas, sounds and pictures that accompanied country-style potatoes. Incredibly yellow potato tubers, orange eggs, snow-white onions, dazzlingly bright greens - I would give half the world now for dinner cooked with gentle wrinkled hands ... Alas, for lack of an opportunity to try my grandmother's treat, I go to the kitchen myself.

Ingredients:

• potatoes - 2-3 tubers;
• eggs - 2 pcs.;
• parsley - a few branches;
• lard - 3-4 slices;
• salt.

1. We peel the potatoes, cut them into “skibochki” - first in half lengthwise, and then into slices: we get crescents.
2. We spread the lard on a heated frying pan, melt the fat over a minimum fire. You can remove the cracklings (or you can leave them), put the dried potatoes in the pan.
3. We fry until cooked, at the end we salt and pour in slightly loose eggs. Cover with a lid and bring to readiness - just a couple of minutes. Serve sprinkled with finely chopped herbs.

young fried potatoes

Contrary to popular belief, young potatoes can be fried very well. To avoid the hassle of falling apart and sprawling, here's a little trick that will turn your dinner into a real feast.

Ingredients:

• small young potatoes - about 1 kg;
• butter - 50 g;
• a bunch of dill, salt.

The potatoes should be really small - about the size of a walnut, no more. In addition, it is necessary to select tubers of the same size. In order not to waste time and not feel like Cinderella, go to the market: grandmothers sell exactly what you need in the season of young potatoes. Digging a crop in the garden, they immediately sort it by size, wash it, put it into bags and bring everything to the market in the hope that there will be a buyer for each product. And he will be found - you! Let them look at you strangely, it doesn't matter. Do not hesitate and take the cheapest potatoes - the smallest. Yes, and don't worry, you don't need to clean it.

1. Take out a large bowl, put a trophy in it, pour a few handfuls of coarse rock salt, close the lid, turn on your favorite music loudly and, hugging the bowl, dance. Vigorously, strongly and a lot, while it is important to shake the bowl, shake and shake. After about five minutes, you will get a peeled potato (you only have to wash it), a good mood, lost calories and toned muscles.
2. So, wash it and put it in a saucepan, fill it with water. Bring to a boil, boil until almost cooked, turn off and immediately drain the water.
3. We dry it (you can put the pan on the fire and wait a minute or two). In a frying pan, heat the butter, spread the potatoes and, stirring occasionally, fry, bringing to readiness. Salt and serve, sprinkled with finely chopped dill.

French fries

Once upon a time there was a Belgian named Frite. Once he came up with a wonderful thing - to sell takeaway potatoes, and not ordinary ones, but fried cubes in a lot of oil. The dish quickly became popular, and now, in my opinion, everyone knows what french fries are and what they taste like.

Ingredients:

• potatoes - 1 kg;
• vegetable oil - about 0.5 l;
• salt.

1. We clean the potatoes and cut into cubes of the same thickness. We dry.
2. Pour the oil into a ladle (saucepan) of small diameter and warm it up well. You can fry potatoes only after the oil is completely calcined.
3. Gently place the potatoes in small portions in a ladle, fry until a faint even golden color and immediately remove with a slotted spoon.
4. We spread the finished potatoes on paper napkins, salt before serving.

Deep fried potatoes

Another option for deep-fried potatoes is roses. Such “flowers” ​​can be used as a decoration for salads, as a separate dish, or just as a decor for serving the above-described french fries.

Ingredients:

• large potato tubers - 3-4 pcs;
• salt, vegetable oil.

1. We peel the potatoes, cut them in half lengthwise, and then into thin, thin semicircles. We select the first "petal", we turn it into a tube. We wrap the second “petal” around the first, trying to firmly press the base, and, on the contrary, leave the top free. Thus, from 10-15 petals we form a “rose”, fasten the “peduncle” with a toothpick.
2. Lower for a few seconds a large number of hot vegetable oil (all potatoes should be covered with oil), take out as soon as the vegetable acquires a light golden hue.
3. Lay out on a paper towel. After cooling (small, but better complete), remove the toothpick. Salt before serving.

Fried potatoes "Khvorost"

Have you seen what bundles of brushwood the peasants carry from the forest? We will cook something like this - well, maybe a little shabbier, but the difference is not particularly striking.

In general, the recipe shamelessly resembles potato pancakes and hash browns, and the essence is the same, but still it turns out not potato pancakes, but fried potatoes.

Ingredients:

• large potatoes - 3 pcs.;
• medium carrots - 2 pcs.;
• eggs - 2 pcs.;
• flour - 3 tbsp. l.;
• salt, vegetable oil.

1. Wash potatoes, peel and cut into strips. This is important - we cut it, and not be lazy and rub it. Moreover, if you want to get the ideal version of edible “brushwood”, you should strive to ensure that all the straws are relatively the same thickness (and preferably not very large).
2. We clean the carrots and also cut them into strips, moreover, many times thinner than potato ones.
3. Mix, salt, add eggs and flour. Let stand for a couple of minutes, then fry under the lid, laying out small pancakes, over a fire, slightly less than average, until golden brown.
4. Flip over and fry again until done. Take your time - potatoes in cubes may not have time to fry, so it's better not to make a big fire. We serve immediately.

Innings

The easiest option and the most boring is a plate, on which a bunch of fried potatoes lies in an appetizing slide. At best, sprinkled with finely chopped dill. Let's get away from this, shall we?

You can serve potatoes in a hot skillet in a very effective way: the fat is still sizzling, the vegetables are almost bouncing on the oil, and you are carrying a frying pan that will keep heat for a long time and not let the food cool down. Carry and sip sweetly with your nose - the aromas tickle and seduce, the picture pleases the eye and soul, and a sharp thought comes the feeling of the beauty of life!

Try not to serve potatoes alone. Garnish with fresh vegetables, pickles, a few balls of green peas, a mean parsley leaf - it doesn’t matter, just to dilute the potato aria with something.

Oh, and don't forget the sauces! Ketchup directly asks for potatoes, and banal sour cream mixed with garlic is also not very bad. Aioli, satsebeli, adjika, mushroom sauce - in this case, almost everything will be appropriate.

When announcing that today, for example, you have fried potatoes for dinner, you should understand that there will be ... potatoes on the table. Confused? I mean, the key when choosing a product for this dish is its taste. Varietal properties are also important, but they are secondary, but savory fillings are more important than ever. If you buy potatoes that are watery, with an unpleasant aftertaste or a slurred texture (ready-made), it’s better not to waste your time: you won’t succeed. In this case, sweetie will not come out of nonsense, therefore, having found and spotted a suitable potato once or twice, mentally put a tick next to it: it is worth buying this particular variety for frying.

However, certain rules can still be deduced. It is best to choose potatoes of medium-boiled varieties with a dense skin and low starch content. If, after heat treatment, the tubers keep their shape well, this suits you, take it. Experts say that it is better to prefer yellow and pink potatoes - I will not give justification, since everything is much simpler for me: I take what I grow in the garden. Perhaps you should look for “your” granny in the market, who will sell you the best proven product?

Oil and fat

Roast potatoes on anything. Most often and, I think, healthier - in refined oil, which is specially refined for use in a pan. Nevertheless, I will say from experience that the most delicious potatoes are those that are cooked in lard or lard. Yes, yes, you can close your eyes in horror and defiantly sigh, imagining how much the calorie content of dinner will increase when using such fat. However, since we initially decided that occasionally you can afford a small celebration of the stomach, then let's spend it so that it really is a holiday, and not a miserable semblance of a matinee in kindergarten. So, potatoes with cracklings, ruddy and fried, crispy and fragrant - that's what is the standard for me!

By the way, you can fry butter, however, there is a big risk of getting dinner along with the pan: it is easy to miss the moment, and then the potatoes will hopelessly stick to the bottom. Delicious, not uncomfortable. The way out is to add a small amount of butter to the main amount of vegetable oil.

1. For frying potatoes, it is better to take a large-diameter frying pan: let the frying area be solid, and the potato layer be insignificant. So you get the finished dish faster and get by with less mixing, which will significantly affect the integrity of the potatoes and their crispiness.

2. When slicing potatoes, housewives usually put them in a bowl of water (so as not to darken). Make sure that you lay out the pieces in the pan, from which the excess liquid is very, very well drained.

3. Another reason why you should put potatoes in a container of water before frying is starch. After half an hour spent in the “bath”, the vegetable will lose most of this substance, which will have a very positive effect during frying: the potatoes will not fall apart.

4. Frying pan - perfectly and fully heated!

5. During frying, try not to mix the potatoes very often, and when you do this, take a spatula with a wide "blade" that will turn a large layer over at a time. Start from the edge, gently bring to the center, turn over to the same place with a sharp, precise movement.

6. You need to salt the potatoes at the very end of frying - otherwise it will soften and absorb excess fat.

7. Together with potatoes, it is worth frying onions - it gives the main vegetable aroma and sweetness. In addition, carrots, celery root and parsley, thinly chopped cabbage are good for this dish. Ideally, any meat products fit into the picture - bacon, ham, boiled pork and even sausages.

Calorie content, benefits and harms

I think about why fried potatoes do not belong to the representatives of healthy food, it’s not worth talking about - the words about carcinogens, cholesterol and other nasty things have already set their teeth on edge for a long time. In general, I do not want to raise this topic, it is not interesting. I'd rather say a few words in defense. Of course, most of the vitamins and useful substances, which are contained in potatoes, are lost after heat treatment, however, something remains - and therefore we can say that this vegetable is a rich carrier of vitamins C, B, K, E, PP, it contains quite a lot folic acid, salts of magnesium, phosphorus and potassium. In addition, potatoes are considered a product useful for cardiovascular diseases, stool problems and swelling.

Calorie content ... well, yes, the figure is not very pleasant. In 100 g of fried potatoes, an average of 300 kcal is hidden. However, everything is good in moderation - and if you don’t eat a bucket of potatoes at a time, I think that such a dinner will bring more benefits than harm, while I suggest not to forget about the incredible gastronomic pleasure and consider it a weighty argument “for”.

Want to start frying potatoes? It would seem, what could be easier? Nothing, you say, and you will be right! However, reading how to fry it correctly so that the potatoes are not only tasty, but also healthy is a must!

Fried potatoes are one of the most favorite dishes for many. This is not only an amazing side dish for fish, meat, chicken, but also a delicious independent dish. So what is the right way to fry potatoes?

Fried potatoes are one of the most favorite dishes in adults and children. It seems that frying a potato is a couple of trifles, but not everyone gets it appetizing, with a golden crust. To prepare a ruddy juicy fried potato, it is useful to know some tricks for its preparation, you should also follow a few simple rules:

• It is best to choose potatoes that contain a small amount of starch for making fried potatoes. Such potatoes can be fried, they will not crumble in a pan or in a deep fryer, they will not acquire a bitter taste and will not darken. Varieties Leader, Nadezhda, Kolobok, Early Bryansk, Early Zhukovsky, Impala, Felox, Sineglazka(generally, all types of potatoes with purple, reddish skins) - have the ability to “keep” starch from breaking down into sugars, thanks to this property, potato slices retain their shape when frying
• To get rid of excess starch, peeled potatoes can be laid out in a bowl with cold water.
• Traditionally, potatoes for frying are cut into thin strips, but larger slices can also be cut. Try to keep the sticks no more than 1 cm wide: too thin ones will turn out dry, and thick ones will not be fried.
• Sliced ​​potatoes can be transferred to a colander and rinsed several times under running water to wash off excess starch from them.
• Before frying, the potatoes should be dried (you can put them on a cloth napkin).
• It is better to fry potatoes in small portions or in a large frying pan or saucepan. If there is enough space for the potatoes, they will definitely not stick together. A cauldron or cast iron skillet is an ideal dish for frying potatoes.
• Spread potatoes only on a well-heated pan with oil. It turns out very tasty potatoes fried in lard. To do this, lard, cut into pieces, you need to put in a hot frying pan and fry. After the fat is rendered from the fat, the greaves can be removed (they will become fried) and put the potatoes in the pan. However, some people like potatoes with fried lard. In this case, the fat can be fried only a little, put the potatoes on it and fry them further together.
• Don't stir the potatoes right away! Wait until a golden crust appears, and only then carefully turn it over with a spatula. Do not mix the potatoes too often: ideally, you need to mix them only 3-4 times during the entire frying time. Fry potatoes on moderate heat.
• Salt fried potatoes should be 3-5 minutes before readiness. If you salt it right away, then in the process of frying it will release excess juice, and as a result it will turn out watery and fall apart.
• If you decide to fry potatoes with onions and garlic, then you need to add them to the pan 5-7 minutes before the potatoes are ready so that they do not burn.
• Potatoes fried with mushrooms are very tasty. But it is better to fry the mushrooms in advance, separately from the potatoes, and only then, 10-15 minutes before they are ready, add them to it.
• At the end of frying potatoes (especially if you are frying large wedges), you can cover the pan with a lid.

It is almost impossible to refuse potato slices covered with a crispy golden crust. Fry potatoes with or without a lid, it's up to you. Cooking time and dryness / softness of potatoes depend on this. Also, do not forget that there are a lot of varieties of potatoes, and each cooking time may be different.

Why fried potatoes do not belong to the representatives of healthy food is not worth talking about - the words about carcinogens and other nasty things have already set their teeth on edge for a long time. It is better to note a couple of phrases in defense. After heat treatment, useful substances in potatoes are lost, however, something remains - and therefore we can say that this vegetable is a rich carrier of vitamins C, B, K, E, PP, it contains quite a lot of folic acid, magnesium salts , phosphorus and potassium. In addition, potatoes are considered a product useful for cardiovascular diseases, stool problems and swelling.

calories, the figure is not very pleasant. In 100 g of fried potatoes, an average of 300 kcal is hidden. However, everything is good in moderation - and if you do not eat a bucket of potatoes at a time, such a dinner will bring more benefits than harm.

Despite the simplicity of the products used for frying, each time you can cook different dishes from each other. How to fry potatoes so that everyone likes it? To do this, you need to take into account several recommendations. And various auxiliary products will give an additional taste to the potatoes.

What do you need to know about frying?

How to fry potatoes? What do you need to know to achieve exactly the effect you intended? Let's start from the very beginning. It is better to choose older potatoes for frying. Young can also be deliciously cooked, but the taste of the usual will be richer. Peel the tubers, cut into strips, plates or slices.

To get a fried crust, you need to put the dry product on a pasted pan with oil. The lid does not need to be covered. If you want softer potatoes, be sure to cover, but not immediately.

The best spices are salt, pepper, bay leaf. You can add herbs, oregano, suneli hops, ginger and nutmeg.

As additives use:

How long does it take to fry potatoes in a pan? It all depends on the temperature, portion size, readiness of other products. It is best to stand it for 25-30 minutes, and then check with a match how soft it is.

How to fry potatoes in a pan? We heat the oil, you can ghee, or lard. Fry onions, add potatoes and stir. Periodically turns the lower slices up.

How to fry delicious potatoes in a multicooker? To do this, just pour the oil, put the peeled and cut potatoes in the bowl, add the onion, mix and put in the frying mode for 30 minutes.

There are many ways to prepare such a simple dish. Here are some of them.

New potatoes

With young potatoes, you can make such a dish. Select the smallest tubers, the smaller the better. It is desirable that they do not need to be cut. Scrape off the rough skin. Boil in lightly salted water until tender.

Crush the breadcrumbs in a bowl. Roll potatoes in them. Pour a frying pan or cauldron with oil and heat well. Put potatoes in there. 10 minutes - and the dish is ready! Add butter.

With herbs, garlic and lard

From young tubers you can make one more tasty dish. Potatoes are fried with their skins on. All you need to do is cut it into slices. Melt the butter in a frying pan. Cut lard or bacon into thin strips. Fry until transparent. Add potatoes and simmer uncovered for 25 minutes.

Turn over periodically. During this time, chop the greens: dill, parsley, onion. Mix with salt, pepper and crushed garlic (to taste). Turn off the heat under the pan and add the prepared mixture there.

A la deep frying

Cut potatoes into strips. It is convenient to take large oblong tubers of yellow varieties. Heat the oil in a cauldron. You need to pour enough so that the depth is about 5 centimeters at least. When the oil boils, you can get down to business.

How long to fry depends on how hot the oil is and how browned you want it to be. Salt and pepper at the end. Spread on a napkin to get rid of fat.

With egg and cheese

The pan is greased ghee. Potatoes are cut into thick strips and poured onto a heated surface. When the entire portion is laid, you need to pour vegetable oil on top. Fry the slices for 10 minutes and turn them over with a spatula. Cover with a lid and simmer over medium heat.

The bottom layer will be baked into crispy pieces. When the dish is almost ready, salt and pepper. We break 2-3 eggs up, pour grated cheese in a thick layer, cover and leave on low heat for 7 minutes. Turn off the stove and leave for another 5-10 minutes.

A very tasty combination - potatoes and chanterelles, as well as porcini mushrooms and honey mushrooms. You can use ordinary champignons and oyster mushrooms, but the flavor will be slightly different. To get rid of excess fluid and possible toxins, it is better to boil the mushrooms in advance. How to fry forest chanterelles with potatoes?

Fry the onion in butter, toss in the sliced ​​potatoes. After 10 minutes, add the mushrooms. To get a fragrant yushka, pour in a couple of tablespoons of water. Spices are added after the liquid boils. Since you need to fry the boiled mushrooms with potatoes a little less, you can throw them 10 minutes before the dish is ready.

If you cook such a dish with meat, you get a full hearty lunch. Additionally, you can add some grated carrots and nuts.

With vegetables and meat

This recipe is similar to the previous one. But here it all starts with the fact that you need to cut into pieces meat, for example, pork. Fry it in oil for a few minutes. When the yushka flows, add onions and carrots. After 10 minutes, add chopped potatoes. We fry everything together.

When the dish is almost ready, add vegetables: peas, corn, zucchini, beans, broccoli, etc. Salt, pepper. Cover with a lid for 5 minutes. Vegetables should remain slightly crunchy. Turn off the fire and leave to infuse.

with spices

This recipe is great for cooking in a slow cooker. We fry the onion. Put the chopped potatoes in a bowl, mix everything. Pour in salt, pepper, suneli hops and some Italian herbs.

Close the multicooker and set to fry for 20-30 minutes. The aroma is simply amazing! You can also add pork or chicken thighs. Then we put the meat first, and then everything else.

Fried potatoes are a great option for a hearty lunch. This dish will not leave anyone indifferent. Therefore, sometimes you can afford to relax a little and eat delicious.

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

The highlight of a properly fried potato is a tasty and appetizing crust. Not every cook can get it, because making potatoes crispy and ruddy is not so easy. To get the result, you must follow the rules during preparation and frying. On this account I have good advice. I recommend checking them out.

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

Usually refined vegetable oil is used to make fried potatoes. But you can cook the dish in butter. Only to get tender and fragrant potatoes in this case, you will have to constantly monitor it so that it does not 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 the calorie content, it will reach exorbitant levels. The calorie content of fried potatoes is 320 kcal per 100 grams.

Classic pan fried potato recipe

Ingredients:

• Potatoes - 4 pcs.
• Vegetable oil- 6 tbsp. spoons.
• Salt.

Cooking:

1. Cut the peeled and washed potatoes into slices 3 mm thick. Then send to a frying pan with hot oil and evenly distribute.
2. Roast for about fifteen minutes until done. Turn over only once. Do this after the potatoes are browned on one side.
3. After frying, put the potatoes on a paper towel to drain excess fat. Salt, garnish with chopped herbs and send to the table.

Video recipe

Contrary to seeming simplicity, not every novice cook succeeds in preparing crispy and browned potatoes the first time. Results can only be achieved with practice. So if the first attempt fails, do not give up and practice. Therein lies the secret of success.

The most popular potato recipes

Potatoes are a versatile 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 a salad, used as a filling for a pie. The most daring cooks make vodka from potatoes.

The main part 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 herbs 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 use it. We are talking about milk, sugar and fruits.

Consider popular and tasty step by step recipes from potatoes, and you will get the opportunity to verify this.

stuffed potatoes

Stuffed potatoes are a beautiful dish that is suitable for everyday feasts and looks on the festive table. As a filling, I use fish, various meats, mushrooms or vegetables. You can take the toppings of your choice.

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:

1. Chop the onion into small cubes and fry in oil until golden brown. Pass the pork through a meat grinder twice, add the onion, salt, sprinkle with pepper and mix.
2. Cut off the top of a peeled potato and remove the core with a knife or spoon. To prevent falling apart during baking, the wall thickness should be within one centimeter. Fill the potatoes with the mixture.
3. Fry the grated carrots in oil until softened. In a separate frying pan without adding oil, fry the flour until it becomes creamy. Add the broth to the flour, stir, put the carrots together with sour cream and tomato paste and mix.
4. Put the prepared potatoes on a baking sheet treated with oil and pour over the sauce. It remains to send the dish to the oven. Bake at 200 degrees for about an hour.

When I first cooked this masterpiece, the family was delighted. Since then, I have been periodically preparing a delicacy to satisfy the culinary needs of the household. I hope the treat will leave the same impression on your family members.

Potato casserole

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

Ingredients:

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

Cooking:

1. Boil the peeled potatoes until fully cooked. Chop the onion, pass the carrot through a medium grater. Fry the prepared vegetables in oil until half cooked along with chopped mushrooms.
2. Add minced meat to the pan, stir and fry until cooked. At the very end, salt the contents of the pan, pepper and sprinkle with seasoning.
3. Pass the boiled potatoes through a coarse grater, and beat the eggs with salt.
4. Put half the potatoes on the bottom of the mold, spread half the cheese on top, and then the whole filling. Pour half of the egg mass over everything, lay out the remaining ingredients and pour over the eggs.
5. Send the form covered with foil to the oven. At 180 degrees, the casserole cooks for about twenty minutes. I advise you to serve it in combination with pickles or sour cream.

There is no doubt that the dish is prepared elementarily. To make the delicacy beautiful, garnish with sprigs of fresh herbs and fresh vegetable figurines before serving.

New Year's holidays are already on the nose. If you are compiling New Year's menu, include this recipe. All guests will be delighted with the masterpiece.

Baked potatoes with vegetables

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

Ingredients:

• Potato - 500 g.
• Bulgarian 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:

1. Plunge the vegetables provided for in the recipe with cold water. Peel the potatoes and cut into thick slices. Remove the stalk from the eggplant, remove the seeds from the pepper. Cut them up big.
2. Prepare the form. I advise you to use a wide and deep container so that the vegetables are half filled. It is inconvenient to mix vegetables in a small form. Place the potatoes in the bottom of an oiled dish.
3. Put the onion, pepper and eggplant on top. Pre-fry the onion if desired. As for other vegetables, they are used raw.
4. In a deep bowl, mix dried herbs, add salt, olive oil and vinegar, pepper and beat. Pour the resulting mass over the vegetables. It is important that the dressing evenly covers everything.
5. Send the form with vegetables to the oven for twenty minutes. The temperature is 200 degrees. After the time has elapsed, mix the contents of the form, and continue cooking, reducing the temperature to 170 degrees. Remove the dish after 40 minutes.

If the family does not adhere to a vegetarian way of eating, this delight is sure to please. In addition, if you wish, you can always supplement it with baked lamb or dietary rabbit.

Stewed potatoes with mushrooms

The next recipe is stewed potatoes with mushrooms. For cooking, take your favorite mushrooms. Canned, frozen, and fresh will do. This will not affect the result in any way.

Ingredients:

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

Cooking:

1. Cut the peeled and washed potatoes into medium slices, put in a saucepan and cover with water. Place the container on the stove
2. While the main ingredient is being cooked, wash the mushrooms, dry them and chop them into small pieces. Pass the carrot through a coarse grater, and chop the onion into cubes.
3. In hot oil, initially fry the onion, then add the carrot, mix and fry together. At the very end, send the mushrooms to the pan and fry until the moisture evaporates. Season with salt and pepper at this stage.
4. 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 pot.

Such stewed potatoes are combined with various additions, including salted salmon, vegetable salads, cold cuts or regular kefir. It will please with 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 chefs unanimously declare that a masterpiece has been created in their country. It's not that important. The main thing is that the dish, despite its simplicity, is really tasty.

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

Ingredients:

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

Cooking:

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

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

The history of the origin of potatoes

At the end of the article, a fascinating history lesson awaits you. On which of the continents man first discovered potatoes is unknown. Its habitat is South America. The vegetable began its distribution from Peru. Such assumptions have been made by historians.

Ancient people, looking for an alternative way to get food, discovered wild potato tubers in the ground.

Ancient Indians living in the territory South America, cooked potatoes in a variety of ways. But the favorite was a dish resembling chips. It was stored for a long time and satisfied hunger.

On the territory of Europe, the vegetable appeared in 1565. The Spanish king Philip 2 ordered the plant to be delivered to the palace. Despite this, the vegetable did not immediately receive recognition. At first, potatoes were grown incorrectly due to lack of experience and knowledge. Even Europeans tried to eat unripe tubers, poisonous fruits and tops, which led to poisoning and health problems.

And although people rebelled against the consumption 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. Peter I, during a visit to the Netherlands, 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, they were served to the table as an overseas delicacy, seasoned with sugar.

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