Fried potatoes are one of the favorite foods for adults and children. It seems that frying potatoes is a piece of cake, but not all of them turn out to be delicious, with a golden crust. To cook ruddy juicy fried potatoes it is useful to know some of the tricks of its preparation, you should also adhere to a few simple rules:

• It is best to choose potatoes that contain a small amount of starch for cooking fried potatoes. Such potatoes can be fried, they will not crumble in a pan or deep fryer, they will not acquire a bitter taste and will not darken. Varieties Leader, Nadezhda, Kolobok, Bryansk early, Zhukovsky early, Impala, Felox, Sineglazka(in general, all types of potatoes with purple, reddish skin) - have the ability to "keep" starch from decaying into sugars, thanks to this property, potato slices retain their shape during frying
• To get rid of excess starch, you can put the peeled potatoes in a bowl with cold water.
• Traditionally, potatoes for frying are cut into thin strips, but you can also cut them into larger slices. Try to keep the cubes no more than 1 cm wide: too thin will turn out to be dry, and thick ones will not be fried.
• Chopped potatoes can be placed in a colander and rinsed several times under running water to rinse off excess starch.
• Dry the potatoes before frying (you can put them on a cloth).
• It is best to fry potatoes in small portions or in a large skillet or saucepan. If there is enough room for the potatoes, they will definitely not stick together. A cauldron or cast iron skillet is ideal for frying potatoes.
• You need to spread the potatoes only in a frying pan well heated with oil. It turns out very tasty potatoes fried in lard. To do this, lard, cut into pieces, must be put on hot skillet and fry. After the fat is melted from the bacon, the greaves can be removed (they will become fried) and put the potatoes in the pan. However, some people like potatoes with toasted bacon. In this case, the bacon 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 gently turn it over with a spatula. Do not stir the potatoes too often: ideally, during the entire frying time, they need to be mixed only 3-4 times. Fry potatoes over moderate heat.
• Salt fried potatoes 3-5 minutes until tender. If you salt it right away, then during the frying process it will release excess juice, and in the end it will turn out to be watery and will 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 cooking, 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's almost impossible to skip the crispy, golden brown potato slices. Fry potatoes with or without a lid, it's up to you. The cooking time and the dryness / softness of the potatoes depend on this. Also, do not forget that there are a lot of potato varieties, and each cooking time may be different.

Why fried potatoes do not belong to the representatives of healthy food, it is not worth talking - the words about carcinogens and other nasty things have already set everyone on edge for a long time. Better to note a couple of phrases in defense. After heat treatment useful material they are lost in the potato, 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 believed to be beneficial for cardiovascular disease, stool problems, and swelling.

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

Potato - favourite dish many. Someone prefers it boiled, someone baked, but true connoisseurs know that fried potatoes are the most delicious. Not all housewives know how to properly fry potatoes in a pan with a crust. However, you just need to remember a few secrets. To cook the perfect potato with a golden crust, you need to remember some simple rules.

How to choose potatoes

Culinary experts believe that pink and yellow potatoes are the most suitable varieties for frying.

When choosing potatoes, pay attention to their tubers. They should be firm and fresh. Old tubers can negatively affect taste potatoes.

How to choose the oil in which to fry potatoes

It is worth choosing refined sunflower oil for cooking fried potatoes... You should not even try to fry a vegetable on Deodorized unrefined. It will only produce an unpleasant aroma, smoke and bloom on the potatoes.

You can also use lard for frying. However, it should be borne in mind that such an ingredient will add a significant portion of calories to your dish. Many housewives use butter, which makes potatoes tender and soft. The disadvantage of cooking in such oil is that you will have to carefully monitor the pan so that the product does not burn for minutes.

To make the potatoes really tasty and have a golden crust, it is best to use a mixture of vegetable and butter.

Only 125 mg is needed per kilogram. vegetable oil and 2 tbsp. tablespoons of cream.

In which pan to fry potatoes

When you have selected all the products, you can start choosing a frying pan. It is worth immediately abandoning the aluminum options with a thin coating. Cast iron and aluminum pans with a thick base are most suitable for cooking potatoes.

A wide bottom is a prerequisite. Since you have to constantly stir the potatoes.

Do not allow the dish to be multi-layered. For the potatoes to be completely fried, they must be directly on the heated bottom of the pan.

How to properly chop potatoes before frying

The optimal size is considered to be slices of 5-7 mm. Such pieces can be fried well both inside and outside.

A vegetable cutter will simplify the task. With its help, you can complete the task in a couple of minutes.

Golden Crust Fried Potato Recipe

You will need:

• pink potatoes
• butter
• vegetable oil

Finally, when you have selected all the ingredients, picked up the pan and chopped the vegetables, you can start frying.

Most main secret delicious fried potatoes - a minimum of starch. The less it is in the vegetable, the easier it is to achieve a golden crust.

To reduce the percentage of starch in potatoes, pour cold water over it for 20 minutes. Afterwards, rinse the vegetable under running water and lay it out on a towel to dry.

It is necessary to pour potatoes into a well-heated frying pan to prevent the vegetable from sticking to the surface. Only after heating the pan, coat the bottom with a mixture of two oils and let them warm up. If you don't have one of the components, it doesn't matter. You can only use vegetable oil. To make sure your skillet is well warmed up, place only one slice of sliced ​​potatoes on top of the pan.

When the butter starts to sizzle and sizzle, this is a sign that the pan is ready to fry. You can pour all the sliced ​​potatoes into it. Spread the slices evenly over the entire surface of the pan to keep them warm. While stirring the vegetable regularly, keep the potatoes from clumping and sticking.

Pause for 3-5 minutes to cook the potatoes. As you stir it to lower the temperature of the dish, flip all the slices over to the other side after a couple of minutes. Use a wooden spatula. The potatoes should be turned over in a whole layer, and not in separate parts. This moment will let you know if you did everything right. Fry the dish on the other side for the same time. Repeat this manipulation a couple more times so that the potatoes are completely baked.

How long does it take to fully cook potatoes

It will take about 20 minutes to cook the crispy fries. You need to fry potatoes without a lid. If you cover the dish, start the braising process. These potatoes will be loose and soft, falling apart with stirring.

Salt and pepper potatoes only at the end of cooking. Then the dish must be thoroughly mixed. Chefs recommend adding grated garlic when serving potatoes. If you want to reduce the calorie content of the dish, then blot all the potatoes with a paper towel. This will remove excess oil from the slices and reduce the percentage of fat.

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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! From early 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 clearer, I will add photos.

Which potato is 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 fry it too much, then it will also preserve useful substances!

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 closely monitored. In this 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 she 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 cold water over the slices 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, to unheated oil raw potatoes it is forbidden. It will not fry, but it 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 butter 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 time 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 onions, plus herbs are great.

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.

Add spices to the sliced ​​wedges in a deep bowl. 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 coated 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 coals.

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, 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). 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 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 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 to the table with vegetable salad, sour cream.

How to cook with meat

To prepare a 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 for high fire... 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 an apple half without 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, 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 you 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!

Many people love potatoes, and in fact, it is so firmly included in our diet that we cannot imagine life without potatoes, it is part of a huge number of dishes and has become simply irreplaceable for us ...

But today we will talk about simple fried potatoes and this article will most likely be useful for novice cooks, because its preparation does not cause any special difficulties, you just need to follow a few simple rules and everything will work out ...

How to cook fried potatoes step by step photo recipe

Far from the first time I did it delicious potatoes... I still remember my first unsuccessful experience at the age of 12 - the potatoes turned out to be half burnt and half raw, and laughter and sin ... 😉. Now, of course, this problem has already been resolved. I would like to add that I am writing about how to fry potatoes from my experience and do not pretend that this is the only The right way…

- It is very important to pay attention to the choice of a frying pan, a cast iron with a handle is best suited

- Potatoes should be no more than 2/3 of the pan's volume, otherwise it will cook, not fry

- I never cover potatoes with a lid during frying, and I do not advise you

- Only after the potatoes are fried, cover it with a lid and let it stand for 5-10 minutes

- Dry the potatoes in preparation for frying with a waffle or paper towel

- The pan must be heated before putting the potatoes (if you do not heat it, the potatoes will stick)

And so, let's get started:

1) We clean the potatoes, remove all the eyes, trying to remove the peel thinner. I just peel the potatoes and put them in the sink, then wash them, they don't have time to darken. If you still can't clean quickly, put water in a saucepan and put the peeled potatoes there.

After it has been cleaned, I wash it thoroughly and clean up the missed eyes and other flaws in the potatoes.

2) Now you need to cut it. Someone finds it more convenient to do this on a cutting board, but I prefer to cut, holding it in my hands. First, we cut the potatoes in half (therefore, it is better to take small potatoes, it will turn out neater, and even more convenient), and then we cut each half into thin slices.

Pre-pour water on the bottom of another saucepan and cut the potatoes there, again, so that they do not darken, if you manage to cut quickly, then this is not necessary. Pour a little water, otherwise, when the sliced ​​potatoes fall, they will splash, it is better to add water later as needed.

3) After all the potatoes have been cut, they must be dried. To do this, lay it out on a towel. If you cut the potatoes into a pot of water (which is even better, because the unnecessary starch will go away with the water, you can let the potatoes stand in the water for about half an hour or an hour), drain them through a colander, let them drain, and then put them on a towel.

4) We put the pan on the stove, on the highest fire, pour in vegetable oil (you should not regret it) so that it covers the bottom of the pan by about 0.5 cm, wait until it gets hot, when a slightly noticeable white smoke appears (but not smoke from the rocker 🙂, do not overexpose).

Now, very carefully, so as not to burn yourself with hot oil, put the potatoes in the pan. The fire can be slightly reduced. I always fry on the very high fire, because I put a lot of potatoes, and if the fire is low, then the crisp will not work. Stir at intervals of about 3-5 minutes.

5) Stir very gently, as if prying the bottom layer of potatoes, which has already grabbed and replacing it with the top, not fried. Do not stir too often, otherwise the potatoes will not have time to form a crispy crust. If you like fried potatoes with onions, peel and chop the onion while the potatoes are fried.

6) After about 10-15 minutes from the start of frying the potatoes, salt it and put the onion, stir and fry further, but stir with the onion a little more often, it burns faster. If you don't want to add the onions, continue frying as usual, just remember to add salt.

7) Taste the potatoes for salt and cooked. Take the palest potatoes with a fork, cool a little and taste. When the potatoes are ready, turn off the stove, cover it with a lid and let it stand for 10 minutes.

8) You can serve potatoes. Potatoes can be used as a side dish and served with meat, fish, cutlets, chicken, herring, anything, potatoes go very well with almost all products. Supplement the dish with potatoes with salad or other vegetables, pickles or cabbage.

Bon Appetit!

Not even every experienced hostess knows how to fry potatoes correctly and tasty. After all, the ideal dish should have an appetizing golden crust and a soft tender center. The following are the most successful recipes fried potatoes.

Ingredients: 5-6 potatoes, onion, fresh garlic to taste, a pinch of pepper, vegetable oil, salt.

1. The potatoes are peeled, washed, wiped dry and cut into large strips.
2. Pieces of vegetable are laid out in hot oil. Do not salt them and cover the container with a lid.
3. Products are fried for 12-14 minutes with occasional stirring.
4. Then chopped onion and garlic are poured into the pan.
5. The ingredients are cooked for another 6-7 minutes.
6. The dish is salted and peppery.

It remains to bring it to full readiness... This will take another 3-4 minutes.

With onions in a pan

Ingredients: a pound of potatoes, 2 white onions, seasonings, salt, oil.

1. It is very important to dry the peeled potatoes well after water procedures. Only in this case will it be possible to cook it rosy and crispy.
2. Potatoes are cut into long pieces, onions are cut in half rings. You can grind these products in any convenient way.
3. Ideally, a cast iron skillet with high sides is used for frying. The oil is thoroughly warmed up in it.
4. Next, potato sticks are sent to the pan. The first 8-9 minutes they do not need to be disturbed or disturbed in any way.
5. Then the whole layer of potatoes is turned over and cooked for another 10 minutes.
6. After adding the onions, the dish remains on the fire for 10-12 minutes.

Salt and seasonings are sent to the dish a couple of minutes before it is fully cooked.

In a multicooker

Ingredients: a kilo of potatoes, a full glass of refined butter and 60 g of butter, 2 onions, rock salt, aromatic herbs. How to fry potatoes in a slow cooker is described in detail below.

1. The potatoes are peeled and cut into thick pieces.
2. They are immediately laid out in the bowl of the "smart pan" and poured over with filtered oil. At this stage, the products are salted, sprinkled with any aromatic herbs to taste.
3. To prepare the discussed dish, several modes of the device are suitable at once. These are "Vegetables", "Baking" or "Frying". In any case, the timer is set for 20-25 minutes.
4. When the program ends and the corresponding signal sounds, you need to mix the potato pieces, add half-rings of onion to them and set the timer again for the same time.

Butter is added to ready-made potatoes. Immediately after this, the dish is served hot to the table.

Legendary Odessa recipe

Ingredients: about a kilogram of potatoes (8-10 tubers), 2 large onions, table salt, 70 g fat butter and half a glass of refined.

1. To begin with, washed and dried potatoes are cut into identical slices. This will allow her to cook evenly later on. The thickness of the slices should be no more than ½ cm.
2. Sliced ​​potatoes are washed again to remove excess starch and dried.
3. The onion is chopped into rings.
4. Refined oil heats up well in a skillet. Potato slices are laid in it and fried with frequent stirring. When the slices are lightly blush, you can add chopped onions and butter.
5. Next, the dish is fried for another 8-9 minutes over high heat with vigorous stirring. You do not need to cover the pan with a lid.

To prevent the treat from becoming too greasy, you can put the finished potatoes in a colander and drain off the excess oil.

Potatoes in a frying pan with a crust

Ingredients: 6-7 medium potato tubers, coarse salt to taste, refined oil.

1. First, the potatoes are washed, cut into equally sized slices of any shape. Next, be sure to rinse them well a couple of times with running water to get rid of excess starch and dry them with a paper towel. Without this step ready meal you definitely can't cook it with a crust.
2. Refined oil warms up well in a wide skillet with a thick bottom. Potatoes are laid out in one layer. If you pour a whole mountain of vegetable pieces, then you will also have to forget about the "crunchiness" of the treat.
3. The smaller the portion of potatoes, the more ruddy it will turn out in the end.
4. The dish is fried with the lid open with frequent stirring.

Cooked potatoes in a frying pan with a crust are served hot. It is very tasty to complement it with various spicy sauces... For example, sour cream with garlic and chopped herbs.

How to cook potatoes with meat?

Ingredients: 260 g of pork pulp, a mixture of colored ground peppers, a large white onion, 1 teaspoon of table salt, a pound of potatoes.

1. The meat pulp is cut into thin oblong pieces. If desired, you can slightly beat off the product with a special hammer. The thickness of each piece should be no more than 0.5 cm.
2. The prepared meat is salted, peppered and fried until cooked in hot oil. You need to cook it over high heat for a couple of minutes on each side.
3. The potatoes are cleaned, washed, dried with napkins and crushed into even, identical straws. Next, you need to send it to the pork pan. The ingredients are cooked together for another 5-6 minutes.
4. After that, onions, chopped into half rings, are poured to them.
5. The pan remains on fire until all its components are completely cooked. If desired, in addition to onions, fresh chopped garlic can be added to the pan.
6. Stir the dish no more than 3 times at a time. Otherwise, the contents of the pan will quickly turn into an unappetizing mass.

1. If young potatoes are used, they can be chopped directly into the thin, delicate skin. An old vegetable must be peeled. Potatoes are chopped into random pieces, which must be rinsed well and dried with paper towels.
2. Onions are peeled and chopped small cube... Garlic is chopped with a knife or simply passed through a press.
3. First, onion and garlic are fried in well-heated oil. As soon as the products are slightly browned, prepared potatoes are sent to them. The food is cooked together for 12-14 minutes.
4. The mushrooms are washed, chopped finely and lightly fried in a separate saucepan.
5. When the potatoes are half-cooked, mushrooms are laid out to it, salt and aromatic herbs are also added.

It remains to fry the potatoes with mushrooms for another 6-7 minutes without a lid.

Rustic

Ingredients: a pound of brown potatoes, coarse salt, a glass vegetable oil, a pinch of freshly ground allspice and sweet paprika.

1. The potatoes are washed, after which each one is cut into 4-6 pieces. The peel is not peeled.
2. A marinade is prepared from oil, salt and seasonings. Potato slices are poured into it.
3. After 10-12 minutes, you can put the pickled potatoes in hot oil and fry over high heat until tender.