Fried potatoes have gained immense popularity, it is difficult to find a person who has not tried this dish. Such a widespread use of this recipe can be easily explained by the availability and low price. necessary products Besides, this dish is very tasty, although not very dietary. The ease and speed of cooking delicious fried potatoes in a pan will be appreciated by everyone who tries to cook this dish.

Next, you will learn how to fry potatoes deliciously. Let's take a separate look at each of the most popular recipes. Detailed and step by step description will help you learn how to fry potatoes in a pan, perhaps, even for a young, novice cook.

Fried potatoes with onions

Fried potatoes with onions are prepared from a range of products found in every home. For this simple recipe you can cut the potatoes into rings, half rings, strips or cubes. To your taste.

Grocery list:

• Potato, 600 gr., Depending on the size of the potato and pan;
• Bulb onions, 150 gr.;
• Flour, 2 tablespoons, with a slide:
• Salt, pepper, spices.

Cooking method:

Step 1: Wash, peel, chop the potatoes. Place on a cutting board and drain. Then, put the chopped potatoes in a saucepan. Pour flour, salt, pepper, spices into a saucepan, Stir the potatoes with flour, shake, closing the lid. Flour is evenly distributed over the surface of the sliced ​​potatoes - it will give a crispy taste and golden, appetizing shade to the finished dish.

Advice:

The fastest way is to cut the potatoes into rings, but they will fry faster potatoes, cut into small cubes.

Step 2: Pour oil into a frying pan, heat and add potatoes. Fry over medium heat, stirring constantly.

Advice:

In order for the potatoes to have a golden crust and the potatoes do not fall apart during the frying process, you need to pour it into very heated oil in a hot frying pan. Adhering to this rule, it will turn out to cook fried potatoes keeping its shape and appetizing appearance dishes.

Step 3: Cut the onion into thin half rings. Add to the potatoes when they are browned and soft. Fry until tender, serve hot. Bon Appetit!

Fried potatoes with meat and herbs

For this dish, any meat that has been previously boiled and cooled is suitable. You can use beef, pork, or chicken.

Grocery list:

• Potatoes, 500 gr.;
• Onion, 100 gr.;
• Vegetable oil. 50-100 gr.;
• Boiled meat, 400 gr.;
• Garlic, 1 wedge;
• Dill, parsley;
• Salt, pepper, spices.

Cooking method:

Step 1: Wash the potatoes. Peel and cut into cubes. The potato wedges should be about 1 to 2 cm.

Step 2: Add chopped potatoes to a hot skillet with heated oil. Fry over medium heat, stirring constantly.

Step 3: Finely chop the onion and add to the potatoes. Fry until the onions are translucent and the potatoes are soft.

Step 4: Cut the boiled meat into cubes, add to the pan and stir.

Step 5: Add chopped garlic clove to potatoes with meat. Stir, remove from heat.

Serve the dish hot, sprinkle with finely chopped herbs.

Advice:

It is recommended to salt fried potatoes only after they begin to brown. If you add salt earlier, then the potatoes will fall apart. Salt should be poured onto the potatoes and covered with a lid on top. When the salt has melted (a couple of minutes), open the lid and mix well. Then the potatoes will be salted all and evenly.

Fried potatoes with sausage, herbs and egg

For this recipe, you can use whichever sausage you like for this recipe. If you love smoked sausage, add it. Sausages, finely chopped sausages, boiled sausage... You can use several types of sausages - it will only taste better.

Grocery list:

• Potatoes, 800 gr.;
• Onion, 100 gr.;
• Egg, 1 pc .;
• Sausage or sausages, 300 gr.;
• Vegetable oil, 100 gr .;
• Dill, parsley;
• Salt, pepper, spices.

Cooking method:

Step 1: Wash the potatoes, cut into cubes. Put in a preheated skillet with butter. Once the potatoes are mixed with the butter, heat up medium-high.

Step 2: While frying the potatoes, chop sausages... When the potatoes are tender, add the sausage to the pan. Stir in potatoes. Now that the potatoes have begun to cover with a golden crust, add salt, pepper, spices.

Step 3: Chop the onion, add to the skillet. Onions cook quickly. Therefore, add it at the very end of cooking.

Step 4: When the onion is lightened and soaked in oil, add a raw egg... Mix well. Turn off the heat and let stand under a closed lid for 3 minutes.

Step 5: Finely chop the dill, parsley and sprinkle on top of the potatoes in a plate.

Fried potatoes with mushrooms and garlic

Potatoes with mushrooms in a pan are prepared from minimum set products. Delicious and pretty hearty dish it will work even for those chefs who are just learning to cook.

The combination of mushrooms and potatoes can be supplemented with summer vegetable salad... A salad of cucumbers, tomatoes or fresh cabbage will go well with this dish. Fried potatoes with mushrooms can be poured with chilled sour cream. Mushrooms, sour cream and herbs are a combination that will impress even an exquisite gourmet.

Grocery list:

• Potatoes, 1 kg;
• Champignon mushrooms, 500 gr .;
• Onion, 150 gr.;
• Garlic, 1 wedge;
• Vegetable oil, 50-100 gr.;
• Salt pepper.

Cooking method:

Step 1: Peel the onion, chop finely. Add to a skillet with heated oil, fry until golden brown.

Step 2: Peel and chop the garlic. Add to onions. Fry lightly. Now, transfer the onion and garlic from the frying pan to the plate. We proceed to the next stage.

Step 3: Cut the washed mushrooms into thin slices. Put in a skillet and fry until tender, in own juice... The mushrooms are ready when the liquid has completely evaporated. We also transfer the finished mushrooms to a plate and proceed to cooking potatoes.

Step 4: Wash the potatoes and cut into small strips. Sliced ​​potatoes can be dried with a napkin or placed in a colander. Then, in a preheated pan, you should fry the potatoes.

Step 4: Add mushrooms and onions to the fried potatoes, mix. Season with salt and pepper to taste. The dish can be served at the table.

Advice:

Follow the algorithm and cooking sequence strictly according to the recipe. If you do not mix all the ingredients in one pan, then the potatoes will be fried until tender, and the onions will certainly remain tasty and golden.

Fried potatoes with bacon

This dish is traditional for Ukrainian cuisine... Potatoes and bacon can satisfy your appetite even after a hard day's work, or after a tiring trip. If you want to eat nutritiously, but do not have time to cook for a long time, use this recipe.

The lard for this recipe works best with a strip of meat. Such lard is popularly called "Adidas".

Fried potatoes with lard does not require the addition of either vegetable or butter. Economical and tasteful.

Grocery list:

• Potatoes, 700 gr.;
• Onion, 180 gr.;
• Lard, 500 gr .:
• Salt pepper.

Cooking method:

Step 1: Cut a slice of bacon. The pieces will be about one centimeter wide. It is not worth cutting too thin so that the fat does not burn out. Slices that are too thick will not work either, as they may not cook well. We spread the chopped bacon in a preheated pan and fry. Potatoes will be fried in the fat that comes out of the bacon. Let's move on to the next step.

Step 2: While the bacon is frying, peel and cut the potatoes. Put the chopped potato sticks in a skillet with bacon. Fry the potatoes until cooked, stirring constantly.

Step 3: Thinly chop the onion and add to the toasted potatoes. When the onion has passed a little oil, the dish should be tasted and salt to taste. Potatoes with bacon - ready to serve.

Despite the fact that fried potatoes are a fairly high-calorie dish, rarely anyone can refuse it, because incredible pleasure is a weighty argument for.

Bon Appetit!

It is difficult to count how many recipes for dishes from this root vegetable exist in the world, but fried potatoes have been and remain close to our hearts. Let's find out all the subtleties, how quickly and tasty, and most importantly, to properly fry the potatoes in a pan so that they turn out tender and with an appetizing golden brown crust.

Surprisingly, there are also a lot of options for cooking aromatic tubers in a cast iron pot, but we have tried to collect the most interesting and original recipes for you.

How to fry potatoes in a pan

The rules for frying potatoes are the same for any type of cutting: strips, wedges, cubes, slices, and even fried whole young potatoes - they are prepared using the same technology. We propose to consider step by step every nuance of "potato cooking".

How much to fry potatoes in a pan

Only time can differ, because the smaller the pieces, the faster the dish will be ready. For example, frying potato circles takes no more than 5 minutes, straws - 10-15 minutes, and whole small tubers of a young crop - 20 minutes under a closed lid.

What heat to fry potatoes in a pan

For crispy crusts, finely chopped and boiled potatoes it is best to spread in well-heated oil and fry the potatoes in it on high fire... So the potatoes will not have time to get saturated with fat and we will get beautiful ruddy crusts.

As for large slicing or cooking of whole raw tubers, then the temperature regime will change.

To begin with, fry the potatoes over high heat, literally 5 minutes, then under the lid you should darken the potatoes a little over medium heat, stirring occasionally. When the tubers are almost ready, add fire on the stove and bring the "koloboks" to a crisp.

It is worth remembering that potatoes can be salted only after they have been cooked, otherwise the vegetable will give juice, and as a result we will get not a fried, but a stew.

In which pan is it better to fry potatoes

No matter how far modern technologies go, no Teflon and ceramic pans will ever be able to give us that result of frying potatoes like a cast iron.

In a cast-iron frying pan, the heat is distributed evenly, which allows you to cook potatoes quickly and with such a desirable and appetizing crunch.

Young potatoes in a pan: a recipe with garlic

Ingredients

• - 1 kg + -
• - ½ -1/3 cup + -
• - 2-3 teeth + -
• - 1 bundle + -
• Seasoning "Pepper Blend"- ½ tsp + -
• - taste + -

How to fry whole young potatoes in a pan

When at the end of summer we get the first potato crop with small tender tubers, we want to quickly fry these tender "koloboks" whole in a pan.

The recipe we are offering you is simply delicious. All your friends will be delighted with cooked potatoes.

1. Young potatoes do not even need to be skinned; it will be enough to rinse them thoroughly with a soft brush. It is advisable to choose tubers of the same size, about the size of a quail egg.
2. Cooking marinade for potatoes. Grind the garlic into gruel and mix with finely chopped dill, pepper, salt and vegetable oil.
3. Rub the potatoes with the resulting composition and leave for 15 minutes. During this time, the contents of the saucepan should be mixed a couple of times.
4. After a quarter of an hour, we set the cast-iron pan to warm up, then unload the entire contents of the container onto it - potatoes with oil and spices.
5. Fry the "koloboks" over a high flame, stirring occasionally until crisp.
6. You should check the readiness of the potatoes with a skewer or a toothpick. As soon as the potatoes become soft inside, the dish can be considered ready.

Fried potatoes in circles

This one is very simple, but not very quick option roasting raw potatoes circles in a frying pan will come in handy on the festive table and deservedly add to the list of the most delicious original snacks.

Ingredients

• Potatoes (large) - 4 pcs.;
• Sunflower oil - 80-100 ml;
• Garlic salt - to taste;
• Black pepper powder to taste.

How to fry potatoes in circles in a pan

• Dry the peeled tubers on a kitchen towel, then chop them into even circles, which should also be dried from the juice that has come out with paper napkins.

To cut round, even potatoes faster, you can use a shredder.

• We put a wide, voluminous frying pan on an intense fire, pour oil into it and wait for it to heat up.
• Put potato mugs in hot oil in one layer and fry them on both sides until crisp red. Literally 2 minutes on each side.
• Put the finished chips on a paper towel, and only when the excess fat is absorbed into the paper, sprinkle the potatoes with garlic salt and pepper.

The potatoes declared in the recipe are enough for 4 full servings, so that the whole family delicious treat enough for the evening.

Boiled fried potatoes - this is perhaps the best and simplest side dish for festive table, which can be served with absolutely any meat, fish or vegetable main course.

Ingredients

• Medium potatoes - 10 tubers;
• Unrefined sunflower oil - 100 ml;
• Extra salt to taste;
• Parsley greens - 1 bunch;
• Dill greens - 1 bunch;
• Bulb onions - ½ pcs.;
• Garlic - 3 wedges.

How to fry boiled potatoes in a pan

Preparing potatoes for cooking

• Peel the potato tubers and boil them whole in salted water until tender, then put them on a board and leave to cool.
• After the potatoes have cooled, each tuber should be cut in half lengthwise.

Fry potatoes in a pan

• We put the frying pan on a large flame and pour oil into it.
• As soon as the oil is warmed up, put all the potato halves in it with the flat side and fry them until a dense red-brown crust, and then turn over and fry on the other side.
• Transfer the finished potatoes to paper napkins to remove excess fat.

Making a dressing for a potato snack

• Chop all the greens very finely and mix with a pinch of salt and garlic passed through a press.
• Chop the onion into thin rings.
• Pour all the potatoes with a dressing of herbs and garlic and spread ready meal on a plate with a slide. Lay the onion rings on top.

Boiled potatoes, fried in a pan, turn out to be very tasty, appetizing and satisfying. Such a traditional Slavic treat is served with classic salad from sauerkraut or with salted mushrooms.

When buying French fries, we always wonder why they are always so crispy in a cafe, and when we fry them at home in a pan - soft? Yes, all because you need to cook such a treat correctly, then our potatoes in oil will turn out to be no worse, and even better.

It is very simple to make such a dish at home with your own hands, here even no photo and video recipes are needed, because our step-by-step instructions will explain everything more than intelligibly.

Ingredients

• Medium potatoes - 6-8 pcs.;
• Hot red pepper - 1-2 tablespoons;
• Vegetable oil (odorless) - 1-1.5 cups;
• Extra salt - 2 pinches.

How delicious to fry fries in a pan

1. Wash potatoes, peel them and cut them into relatively thick bars, as evenly as possible.

2. Sprinkle the potato sticks with pepper, mix well so that all the slices are evenly covered with seasoning, then transfer them to a sieve.

A sieve is needed so that the juice escaping from the potatoes drains, because if the liquid enters the oil, the potatoes will boil, not fry. In addition, the oil will “shoot” in different directions.

3. Now pour vegetable oil into a dry, deep, but not very wide, frying pan and bring it to a boil over high heat.

4. As soon as the oil heats up to the desired state, reduce the fire to medium and send 2 armfuls of potatoes to the oil. You should not send a lot of sticks to butter at once.

5. Fry the potatoes for just a couple of minutes until they have a firm red-brown crust and remove them with a slotted spoon on a paper napkin.

6. After all the potatoes are fried, sprinkle them with salt and immediately start tasting, otherwise the salt will soften the potatoes.

With what you can fry potatoes in a pan

Correctly fried potatoes are already a super-tasty and beloved dish by many. However, in our traditional cuisine there are thousands different recipes frying potatoes with various additives. What you choose for yourself is a matter of your taste.

Fried potatoes with onions

The most popular option is to fry potatoes with onions. In some recipes, onions chopped into rings are added simultaneously with potatoes in a frying pan.

Other recipes still recommend adding onions halfway through the frying cycle. But the most optimal is the option with separate frying of onions in another pan, followed by the addition of sautéing to the finished potatoes.

Fried potatoes with mushrooms

Potatoes with mushrooms are a true autumn treat. It should be cooked in the same way as potatoes and onions. That is, it is advisable to first fry the onions with mushrooms in oil, then remove the frying, and pour potato cubes into the freed pan.

Fry the root vegetable for 15 minutes and only then mix it with mushrooms, salt and anoint with spices.

Delicious potatoes with fried cracklings

No less popular are potatoes fried with cracklings. On the hot skillet small pieces of bacon are laid out and fried until fat is melted, in which potatoes are further fried in cubes.

Hearty roast potato appetizer with meat

Potatoes with meat are also very relevant, especially for men. To begin with, it is worth frying the meat in oil until cooked, and only then potatoes are added to it, which is fried in butter soaked in meat aroma.

The same system is used to prepare potatoes with liver, heart and other offal.

Potatoes are the most popular side dish in everyday and holiday menu... And knowing how to properly and deliciously fry potatoes in a pan, your family will always be able to enjoy their favorite fried potato dishes, prepared in the old new manner.

How to fry crispy potatoes in a pan, video from the chef

Our chef will show you how to fry potatoes in a pan: delicious, crusty, crispy, just like fries.

16.01.2015

How to fry potatoes- almost the most popular question when preparing dinner. Fried potatoes or potato- you can say the National dish Slavic people. Fried potatoes with mushrooms, onions, bacon, garlic - there are a lot of variations. Each of us at least once fried potatoes and, most likely, it did not always turn out tasty enough. Therefore, today I will devote a post to such an unpretentious side dish as fried potatoes, because when cooking even the most ordinary, at first glance, dishes, there are always pitfalls and small secrets. Today you will find out tasty, correct and fast.

Ingredients

• - 1 kg (for frying)
• - onion - 1 large piece (optional)
• - 2 cloves (optional)
• - better unrefined sunflower

Cooking method

In order for the fried potatoes to turn out tasty and keep the shape of the slices during the cooking process, you need to choose varieties with a lower starch content. Potatoes with a high starch content are used when making mashed potatoes, it turns out to be boiled and easily crumbles, while mashed potatoes come out fluffy, airy, but high in calories. We clean the potatoes and rinse well. We put the potatoes on a paper towel so that all the water is absorbed into it, otherwise when frying, putting the potatoes in boiling oil, the water will shoot in all directions.
When the potatoes are dry, we begin to cut them. The shape is not important, many people like to cut into long cubes, others - into circles. The main thing is that a piece of any shape is thin enough, then the potatoes will be fried better and faster and will be more crispy. Cut into pieces approximately 2-3 mm thick.
Put a flat-bottomed pan on fire, heat for a few minutes, then pour sunflower oil and keep heating for a couple of minutes. It is better to use unrefined sunflower oil, its taste qualities harmonize perfectly with fried potatoes and add a certain rustic flavor. By the way, you can choose any frying pan you like, but I will say from my own experience that an ordinary steel pan without any additional coatings is best for frying potatoes. When it warms up well, make the fire much weaker and lay out the chopped vegetable, evenly distributing the slices over the pan.
Cover with a lid and leave for 15-20 minutes. You do not need to lift the lid and constantly stir the potatoes, they will cook much better themselves: they will become ruddy at the bottom and baked inside. After 15 minutes, remove the lid and salt the dish well.
Take a flat spatula and gently turn the potatoes to the other, not toasted, side. It will easily roll over in layers. We salt on the other side and make the fire stronger: the potatoes are already ready for use, it remains only to brown it faster on the reverse side.
At this point, you can add onions and garlic. This time I didn’t use any of it because the fried potatoes are good in that form. But with onions and garlic, it acquires a slightly different taste and texture, which is also very tasty. If you want to add these vegetables to your dish, chop them very finely while cooking the potatoes under the lid for 15 minutes. After flipping the potatoes to the other side, move them slightly to the side to free up a small area of ​​the pan and place the onion and garlic on top of it. Fry, stirring constantly, for a few minutes, until they are lightly browned, then stir in the potatoes. These vegetables cannot be mixed with potatoes initially, because they cook much faster and will simply burn.
We lay out the "fried potato" garnish on the plates, add fish or meat dish, for example, and start the meal.
Now you know, . Enjoy your meal!

Greetings my dears! Who doesn't love delicious fried potatoes with a crust? Today I will tell you how to fry potatoes in a pan deliciously. It would seem such a simple question, but how many answers to it ... 🙂

I just love this dish! Since childhood. When parents "conjured" in the kitchen and the smell of fried potatoes spread throughout the house - it was a holiday! And each family has its own methods and recipes for cooking. But to achieve a golden crust - the rules are the same. I'll start in order. And to make it more understandable, I will add photos.

Which potatoes are best?

Two varieties are best for frying - pink and yellow. Choose tubers that are firm and fresh. Old tubers may not make crispy potatoes and the dish will not taste right.

Fried potatoes are great for hearty lunch. 100 g of fried potatoes 300 kcal... It will turn out more with lard. But if you eat it in moderation and not too much fry, then it is also useful material will save!

Oil selection

Take refined sunflower seeds. Deodorized unrefined will definitely not work. It will smoke, foam and interrupt the taste of the dish.

They are also fried in lard. Then so many calories in food will be added, oh-oh-oh! If you are on a diet, then it is better to refuse eating with potatoes. You can cook on butter too. Then your dish will come out especially tender. But the potatoes will need to be very closely monitored. In such oil, the slices burn very quickly. Experience is needed here.

An ideal option is a mixture of vegetable and butter. The amount depends on the portion. On average, 1 kilogram of potatoes needs 125 ml of vegetable oil and 2 tbsp. tablespoons of cream

Which pan to cook in?

You can also use a deep fryer, but for me, it's somehow soulless. Delicious potatoes "like in childhood" are still better in a frying pan.

Discard aluminum dishes and with a thin bottom right away. Two ideal options: cast iron and aluminum with a thick bottom. The dishes should be wide so that it is convenient to mix and not put the potatoes in several layers. For example, this will go:

Frying pan Vitesse "Le Splendor" with lid, marbled, with removable handle, color: burgundy. Diameter 26 cm.VS-2269

To the store
ozon.ru

Perfect slicing

Straws 5-7 mm thick. Then the dish will come out toasted on the outside and soft on the inside. To save time, I advise you to use a vegetable cutter. I really like this one:

It turns out much faster than cutting on the board. Especially when you need to cook for a large family or guests will soon catch up. And so I set it up, quickly fried potatoes, made a salad and everyone is happy

How to fry with a golden crust

The secret to a perfectly fried dish is to get rid of excess starch. Then it will be easier to get potatoes with a crust. Pour over slices cold water so that they are slightly covered. Leave it on for about 15-20 minutes. Then drain the water and lightly rinse the straw again. Place the slices on a towel and blot all the slices.

A very important rule: send to a cold frying pan, into unheated oil raw potatoes it is forbidden. It will not fry, but will stick and will not turn out tasty. Therefore, first we turn on a strong fire, put in a frying pan and pour oil. Let it warm up well.

I wrote above about the ideal combination of butter and vegetable oil. You can cook only on vegetable. Everything to your taste 🙂

To check if the pan is warmed up, place one potato wedge. If the oil sizzles, you can cook.

Put the pieces on a hot surface and let them roast. We set the fire to medium. You don't need to stir, check or touch it in any other way. Let it cook for 3-5 minutes. Then, turn the potatoes over with a dexterous movement of the spatula. He must turn over in a whole layer. This will work if you did everything right. Fry the dish on the other side for the same time. And so do it 1-2 times more.

How much to fry potatoes in a pan in total - about 20 minutes

The whole process takes place without a cover. Cover - get not fried, but stewed potatoes loose and falling apart. Salt and pepper only at the end before the last stirring. You can also add grated garlic "under the curtain" - it turns out very tasty!

To reduce calories, place the potatoes on a paper towel. The excess oil will be absorbed and reduce the fat content of the dish. By the way, .

Now you know the secrets of how to cook fried potatoes in a pan, very tasty and with a golden crust. It's time to start experimenting with different flavors. Garlic or onion, plus herbs - great option.

Step-by-step recipe with a photo of frying potatoes with onions

Potatoes prepared this way are often cooked in my family. Combining spices with onions makes for a simple yet delicious and nutritious dish.

• 5 large or 10 small potatoes;
• 1 medium onion;
• 1/2 tsp salt;
• 1/3 tsp ground black pepper;
• 1/3 tsp sweet paprika;
• 2-3 bay leaves;
• frying oil.

Wash and clean the tubers. Cut the potatoes into slices or slices like for chips.

In a deep bowl, add spices to the sliced ​​wedges. If you will be cooking from frozen potatoes, follow the same steps.

Break the bay leaf into small pieces. Mix everything together thoroughly.

Peel the onions and chop them into cubes. Pour oil into a skillet and place over medium heat. When the oil is well heated, place the potatoes in the skillet.

Stir with a spatula so that each potato wedge is covered in oil. Turn the wedges over several times during frying to fry on all sides. When you see that the potatoes are half soft, add the cubes onions... Do not do this before, otherwise the onion will burn out and there will be embers.

Stir and cover the skillet with a lid. Let everything sweat in the pan.

When you see that the onions have softened and the potatoes have become crispy, then the dish is ready. Use a spatula to place everything on a plate. Taste with salt and add spices if necessary.

Delicious and fast with mushrooms

To fill the whole family, we take half a kilogram of tubers, 300 g of fresh mushrooms (well, or any other mushrooms that you like), 4 medium cloves of garlic, 1 medium onion, and herbs, salt and pepper to taste.

Prepare the potatoes (see above for how to do this). We cut into strips, wash and so on. Chop the onion and garlic finely and fry them separately in oil. Chop the greens finely.

Cut the mushrooms into slices and fry them separately. You can use the same skillet where the onions and garlic were fried. Brown the mushrooms until crusty. This usually takes about 10 minutes.

Put the potatoes in a very well-heated frying pan and fry them according to all the rules. When the potatoes are almost ready, add mushrooms, an onion with garlic and herbs to it. Salt, pepper, stir and remove from heat. Traditional Russian dish ready! Serve it with vegetable salad, sour cream.

How to cook with meat

To prepare the dish quickly, let's start with the meat. Boil it or bake it in the oven. We will add ready-made meat to the potatoes.

You will need the following ingredients for 4 servings:

• 4-5 tubers;
• onion - 1 pc.;
• garlic - 3-4 medium cloves;
• ready-made meat - 300 g (beef, lean pork or bacon slices are suitable).
• your favorite spices, salt, pepper and herbs to taste.

Heat the oil in a skillet, send the chopped tubers and fry on one side for 3-5 minutes over high heat. Flip over and add the onion. Reduce heat to medium. Stirring occasionally, fry for another 10-15 minutes.

Cut the finished meat into small cubes. When the potatoes are almost "reached" - add the garlic. We fry for another minute and add the meat. If it comes out dry, add a little water - half a cup. Stir again. While the water is evaporating, salt and pepper. When the water has evaporated, add the chopped greens. Everything, food is served! Crispy golden potatoes with meat for a hearty lunch.

Crispy potatoes with bacon

And this recipe is from my dad. It has one secret ingredient.

Required Ingredients:

• half a kilogram of tubers;
• lard with meat layer - 100 g;
• onion - 1 pc.;
• spices to taste;
• the secret ingredient is a half of an apple without a core and skin.

Cut the onion as you like, and the apple into thin strips. The bacon should be cut into small strips. Heat the pan well and add a little vegetable oil so that it does not turn out too greasy. After all, the fat will melt. Put the bacon on a very hot frying pan. Reduce heat to medium. When you notice that the layers of meat on the lard have turned white, add the potatoes. Turn over after 5-7 minutes. We wait another 4-5 minutes and turn over again.

Then add the sliced ​​apple and onion at the same time. Fry for another 10-15 minutes, stirring. Add spices at the end. Sprinkle with coriander. Salt, pepper, mix. The taste is awesome from the addition of the apple! Try it.

Boiled potatoes with onions

The option is unusual in that we will fry the potatoes already cooked in their uniforms 🙂

Required Ingredients:

• 900 g potatoes in a peel;
• 4 tbsp. l vegetable oil;
• 2 pcs. onions;
• 1 clove of garlic;
• 2 tea tablespoons of dried herbs;
• salt and pepper.

Rinse the tubers and boil in their uniform. Cook until tender for about 10-15 minutes. When the potatoes have cooled, cut into cubes. If the tubers are fresh, then I do not peel them. And if the crop is last season, then it is better to clean it.

Pour two tablespoons of vegetable oil into a preheated skillet. Sauté chopped onion and garlic until golden brown. Transfer to a bowl. If you don't like garlic, then you can skip adding it.

Fry the potato cubes in the second part of the oil. Add pepper and salt as you cook. When the cubes are browned on all sides, add the browning. Cook for a few more minutes.

Remove from heat and sprinkle with fresh herbs or dried herbs. It is better to serve such a side dish right away.

How to make a delicious sauce

Potato dishes cannot be called exquisite. They are prepared as an everyday meal. But if you add here such a touch as sauce, then you can pleasantly surprise your family and friends. Colored sauce is a great solution. There is a sauce recipe that goes perfectly with all three dishes.

For cooking you will need:

• 2-3 medium onions;
• parsley root or celery root;
• tomato paste - 1 tablespoon;
• olive oil - 2 tablespoons;
• 2 tablespoons lemon juice
• dry wine - 3 tablespoons (red or white - no difference);
• 1 teaspoon honey. It must be liquid. If you only have candied, then you need to melt it;
• 1 pinch of ground red pepper;
• salt.

Chop the onion, parsley (celery) very finely and place in a heavy-bottomed saucepan. Take a glass of water (100 g) and add honey there, tomato paste, lemon juice... Stir everything and pour into a saucepan with vegetables. Add wine there.

We put the pan on low heat and simmer for 30-40 minutes. The mixture must be stirred periodically. Brought to readiness - salt, pepper, mix and remove from heat. Let the sauce cool and serve in a gravy boat.

Look also found a small video as an instruction to make everything clearer.

If you are satisfied with the information received, do not forget to tell your friends about it on social networks. blog. I am always looking for you delicious recipes... Imagine and experiment in the kitchen. And you will succeed!

Despite the simplicity of the products used for frying, different dishes can be prepared each time. How to fry potatoes so that everyone likes them? 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 properly? What do you need to know to achieve exactly the effect you intend? Let's start from the very beginning. Choose for frying better potatoes older. Young can also be cooked deliciously, but the taste of the usual will be richer. Peel the tubers, cut into strips, plates or wedges.

To get a fried crust, you need to put the dry product in a glued pan with butter. You do not need to cover with a lid. If you want softer potatoes, cover it without fail, but not right away.

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

Used as additives:

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

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

How to fry delicious potatoes in a slow cooker? To do this, just pour in 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

You can make such a dish with young potatoes. 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 half cooked.

In a bowl, crush breadcrumbs... Dip the potatoes in them. Pour oil over a frying pan or cauldron and heat well. Add potatoes there. 10 minutes - and the dish is ready! Add butter.

With herbs, garlic and bacon

One more can be made from young tubers tasty dish... The potatoes are fried right with the skin. All you need is to cut it into slices. Melt the butter in a skillet. Cut lard or bacon into thin strips. Fry until transparent. Add the potatoes and leave to roast, uncovered, for about 25 minutes.

Turn over periodically. During this time, cut the greens: dill, parsley, onion. Combine with salt, pepper and press-crushed garlic (to taste). Turn off the heat under the skillet and add the prepared mixture there.

A la deep fat

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

How much to fry depends on how hot the oil is and how much ruddy you want to achieve. Salt and pepper at the end. It is better to spread it on a napkin to get rid of fat.

With egg and cheese

The frying pan is greased with ghee. The potatoes are cut into thick strips and poured onto a heated surface. When the entire portion is filled, pour vegetable oil on top. Fry the slices for 10 minutes and turn them over with a spatula. Cover 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 up 2-3 eggs, cover the grated cheese with a thick layer, cover and leave on small fire minutes for 7. Turn off the stove and leave for another 5-10 minutes.

Very tasty combination- potatoes and chanterelles, as well as porcini mushrooms and honey agarics. You can use regular mushrooms and oyster mushrooms, but the aroma 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 onions in oil, toss in the sliced ​​potatoes. After 10 minutes add the mushrooms. To get a fragrant soup, pour in a couple of tablespoons of water. Spices are added after the liquid has boiled. Since you need to fry the boiled mushrooms with potatoes a little less, you can throw them in 10 minutes before the dish is ready.

If you cook such a dish with meat, you get a full-fledged 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 meat into pieces, for example, pork. Fry it in oil for a few minutes. When the soup flows, add the onions and carrots. After 10 minutes, add the chopped potatoes. Fry everything together.

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

With spices

This recipe is great for multicooker cooking. Fry the onions. Put the chopped potatoes in a bowl, mix everything. Add salt, pepper, suneli hops and some Italian herbs.

We 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 first we lay the meat, and then everything else.

Fried potatoes- a great option for a hearty lunch. Such a dish will not leave anyone indifferent. Therefore, sometimes you can afford to relax a little and eat something tasty.