Such potatoes will be an excellent side dish for meat or salted fish. Its combination with mayonnaise, ketchup, sour cream or sauce will be very tasty. Fresh vegetables or a light vegetable salad will also be a great addition. Potatoes should be eaten hot.

1. If you don't like garlic, you can use onions in the recipe. It should be finely chopped and added at the same time as the garlic.
2. To prevent the potatoes from falling apart during frying, you should not choose white varieties. It is best to use pink and white varieties of potatoes for these purposes. Also, do not cut the potatoes too thin - so any variety will turn into porridge for you.
3. If you have mustard oil, use it to fry potatoes instead of sunflower oil. Your dish will look more appetizing.
4. Spread potatoes only on heated oil. If the slow cooker and the oil in it do not warm up well, the potatoes may simply stick to the bottom.

Traditional fried potatoes can be cooked not only in a frying pan, but also in a slow cooker. Depending on the method, it can turn out to be both fried, with an appetizing crust, and tender, more like a stew.

Fried potatoes in a slow cooker have many advantages. This is an amazing taste, and a variety of recipes, and saving on cooking time.

Fried potatoes in a slow cooker - general principles of cooking

The main ingredient of the dish is potatoes. The tubers need to be cleaned, washed off the ground, peeled, cut out the eyes and rinsed again. Potatoes prepared in this way can be cut as you like: cubes, slices, slices and even cubes. Potatoes that are too thin will fall apart when stirred. In order to preserve the shape as much as possible, it is better to cut the tuber into sticks 0.7-1 cm thick. The length of the sticks does not really matter and can be from 3 to 5 cm.

Potatoes can be cooked with onions, without onions, with garlic. In the first case, the onion is peeled, cut into small cubes or half rings. If garlic is used instead of onions, the cloves should be cut very finely and put into an almost ready potato about five minutes before the readiness.

For frying potatoes, you can use vegetable or butter (or a mixture of them), melted fat, lard, bacon. To get a crust, the amount of fried potatoes in the slow cooker should be small, and you need to cook it with the lid open.

Fried potatoes in a slow cooker with onions

A traditional version of potatoes with onions, which is very similar to a dish from a frying pan. It can also be cooked without onions.

Ingredients:

Six small potatoes;

Small onion or ½ large;

Three tablespoons of vegetable oil;

Cooking method:

Cut the prepared potatoes into cubes.

Switch on the appliance to the baking mode. A variant of this mode is frying or “Pie”, frying time is 40 minutes.

Pour the oil into the bowl and heat it up a little.

Put the potato wedges into the oil, mix.

Do not close the lid.

Chop the onion however you like.

After 5 minutes from the beginning of laying the potatoes, pour onions on it.

Stir potatoes after 20 minutes.

Salt the potatoes after 15 minutes.

Cook for another 5 minutes, try.

If the potatoes are not ready yet, extend the frying time.

Fried potatoes in a slow cooker on a mixture of oils

By mixing two types of oil (vegetable and butter), you can achieve a special taste and preserve the beautiful shape of potato slices. If you fry potatoes only in butter, they will most likely fall apart.

Ingredients:

A kilogram of potatoes;

Half a glass of vegetable oil;

A tablespoon of butter;

Medium bulb;

Pepper and salt.

Cooking method:

Cut potatoes to your liking.

Heat vegetable oil in a slow cooker, setting the baking or frying program for 25 minutes.

4 minutes after the start, when the oil warms up, lay the potatoes.

While the potatoes are roasting, chop the onion.

After the signal, lay the onion rings or cubes.

Turn on the same program for another 20 minutes.

Throw butter into the finished potatoes, mix gently and serve.

Decorate the plate with chopped herbs.

Serve with fresh cucumbers or tomatoes.

Fried potatoes in a slow cooker with garlic

Very fragrant fried potatoes in a slow cooker will turn out if you replace the onion with garlic. This recipe also uses a blend of oils to enhance the wonderful flavor.

Ingredients:

seven potatoes;

Two tablespoons of vegetable oil;

Three cloves of garlic;

A tablespoon of sweet butter;

A tablespoon of dried dill.

Cooking method:

Pour vegetable oil into the multicooker bowl.

Set the timer for baking or frying programs for half an hour.

Lay the dried potato slices in slightly warmed oil.

Cook for 10 minutes without touching with a spatula.

Carefully flip the fried potato layer to the other side, snap the lid on and cook for another 10 minutes.

Repeat the turning procedure and fry the potatoes for the last ten minutes with the lid open.

While the fried potatoes in the slow cooker come to readiness, chop the garlic with a knife.

Mix dried dill and garlic pieces.

5 minutes before the end of the program, lay the garlic-dill mixture, salt, throw in the butter and lock the lid.

After the signal, mix the potatoes, arrange on plates and serve.

You can additionally decorate with fresh chopped dill.

Fried potatoes with fresh vegetables and steam cutlets are very good.

Fried potatoes with mushrooms in a slow cooker

Peerless potatoes with mushrooms - a great option for a quick dinner. You can cook the dish with forest mushrooms or purchased champignons.

Ingredients:

Six to seven potatoes;

Half a kilo of fresh mushrooms;

a tablespoon of vegetable oil;

One medium bulb;

A bunch of fresh dill;

A little pepper mix to your liking

Green onions (optional)

Cooking method:

Cut potatoes into slices.

Rinse the mushrooms, pat dry with a towel and cut into cubes or slices.

Onion cut into small cubes.

Pour oil into the bowl.

Sauté the mushrooms on the frying program for five minutes.

Put the onion, mix, fry for another five minutes (do not close the lid).

Put in potatoes.

Pour in two tablespoons of water.

Close the lid and fry on the same program for 20 minutes.

After 7-10 minutes, mix the contents of the bowl, close the lid again.

Open the lid five minutes before it's ready to get a crispy crust.

Salt, sprinkle with pepper.

The cooking time may vary depending on the readiness of the potatoes.

Serve garnished with chopped green onions.

Fried potatoes in a slow cooker with eggplant

The original recipe for fried potatoes in a slow cooker with the addition of eggplant pieces. The taste of the dish will resemble potatoes with mushrooms. Optionally, the recipe can be supplemented with onions, bell peppers.

Ingredients:

six potatoes;

Two eggplants;

Three cloves of garlic;

Two tablespoons of vegetable oil;

A mixture of ground peppers;

Cooking method:

Prepared potato tubers cut into cubes.

Wash the eggplants and, together with the skin, cut into cubes of the same shape and size.

To remove the bitterness, salt the eggplant and leave for 10 minutes.

Chop the garlic with a knife.

Rinse and dry the eggplant with paper towels.

Pour the oil into the bowl, hold on the frying program for 2-3 minutes to warm it up.

Turn on the baking program for 40 minutes.

Add potatoes, eggplant and garlic.

Close the lid.

During the whole time, mix the ingredients of the dish 2-3 times, opening the lid.

Five minutes before the readiness to salt, sprinkle with pepper. You can shade the taste with ground ginger and cumin.

Serve as an independent dish or as a side dish for meat, meatballs.

Fried potatoes in a slow cooker with bacon, spices and eggs

The original recipe for a simple potato, which in this dish turns into a real culinary masterpiece. A few pieces of bacon, oriental spices and chicken eggs are what make this slow cooker version of fried potatoes something amazing.

Ingredients:

A kilogram of potatoes;

Two hundred grams of fresh bacon;

six eggs;

Two medium bulbs;

A bunch of fresh herbs;

Three cloves of garlic;

A pinch of curry, coriander and black pepper;

Two tablespoons of vegetable oil.

Cooking method:

Fresh fragrant bacon cut into thin slices.

Cut potatoes into strips.

Chop the garlic with a knife.

Onion cut into cubes or half rings.

Chop greens as small as possible.

Turn on the frying program and throw pieces of lard into the bowl.

Fry the bacon for 15 minutes. Salo should melt.

Do not take the cracklings out of the bowl.

Lay potato chips.

Fry 10 minutes. Do not stir, close the lid.

Pour garlic and onion over potatoes, mix.

Season the dish with curry and coriander, pepper and mix again.

Beat eggs on top, but do not mix.

Cover with chopped herbs.

Switch the program to the extinguishing mode by setting the timer for 15 minutes.

Stir when serving.

Fried potatoes in a slow cooker - tricks and tips

In order for an appetizing crust to form on potato slices, you need to fry them in well-heated oil. To do this, about five minutes must elapse from the moment the frying, baking, etc. program is switched on.

So that potato slices do not stick together during frying and retain their shape as much as possible, they must be soaked in cold water for 2-3 hours. During this time, the starch will stand out, thanks to which the fried potatoes in the slow cooker will turn out to be as beautiful and fried as in the pan. It remains to take it out of the water and dry it well, spreading it out in a thin layer on paper towels. If the potatoes are not dried, water will not allow the potatoes to keep their shape: they will simply boil into mashed potatoes.

Do not salt potatoes at the beginning of frying. Salt absorbs oil very well, so the potatoes will turn out soft and lose their shape. You can salt the dish 5-7 minutes before the end of the appliance.

When choosing a potato variety for frying, preference should be given to red or yellow potatoes. White tubers are suitable for mashing, but not for frying. They have a too loose structure, so the slices will boil during cooking.

If you use mustard oil instead of vegetable oil, the potatoes will turn out to be very beautiful in color and will look more appetizing.

Recently, such a miracle of technology as a slow cooker is gaining popularity more and more. Even those who have a gas or electric stove at home prefer to cook in a slow cooker, it is convenient and the taste of the dishes also turns out to be completely different, somehow new and unusual. And even such a simple dish as fried potatoes with onions in a slow cooker will appeal to everyone without exception ....

Ingredients

• Potatoes - 400 gr__NEWL__
• Onion - 1 piece __NEWL__
• Vegetable oil - 1-2 tbsp. false__NEWL__
• Salt to taste__NEWL__

So, everything ingenious is very simple, we put the slow cooker in the frying mode, I immediately set the time for 30 minutes, during which time the potatoes will be cooked. I pour vegetable oil into the multicooker bowl and wait until it heats up well. When the oil starts to boil, throw finely chopped onion into it, and fry it until transparent.

Potatoes need to be peeled and washed. And cut into small pieces, about 2-3 cm, do not make the pieces very thin, otherwise your potatoes will turn out in the form of porridge.

We send the chopped potatoes to the slow cooker and cook with the lid open.

We fry the potatoes in a slow cooker in the "FRY" mode until cooked, the lid should be open at this time. I would also recommend that you do not mix the potatoes very often, 4 times during the entire cooking time. Salt fried potatoes with onions in a slow cooker at the end of cooking. Serve hot, with some light seasonal salad.

You can also fry delicious potatoes with a crispy crust in a slow cooker. This cooking method requires less effort. Onions will add a savory sweet touch to the dish.

Ingredients

• 4-5 potato tubers;
• 1 onion;
• 4-6 tbsp sunflower or olive oil.
• Salt, spices to taste.

Peel potatoes, rinse. Free the bulb from the husk and wash in running water.

Cut potato tubers in any way: circles, slices, straws. The pieces should not be too thin so that they retain their shape during cooking.

To make potatoes fried in a slow cooker crispy, you must first soak the pieces in water for several minutes, then rinse with cold water and dry it with a paper towel.

Chop the onion finely. Grease the bottom of the multicooker bowl with vegetable or olive oil. Put the chopped potatoes on the bottom. Salt, pepper, season with spices and other seasonings. Select the program "Frying" and set the cooking time to 30 minutes.

Then add the onion, close the lid again and leave for another 10 minutes. When the dish is ready, open the lid and leave to heat for 5 minutes. Serve in portions, garnished with greens.

Rustic potatoes in a slow cooker

Rustic potatoes

Appetizing fried potato wedges, crispy on the outside and soft on the inside, are a great appetizer and side dish for a main course.

Ingredients

• 1 kg of potatoes;
• 4 tbsp sunflower or olive oil;
• 1 tsp oregano;
• 100 g dill;
• Salt, pepper, spices to taste.

Wash and peel the potatoes, cut out the eyes. Cut into slices of medium size. Small tubers can be cut into 2 parts.

Prepare the potato dressing. In a deep bowl, mix refined vegetable or sunflower oil with salt. Add pepper, oregano and other spices to taste. Put the potato wedges in a bowl with this sauce and mix thoroughly so that all the pieces are soaked.

Put the potatoes together with the oil in the multicooker bowl. Close the lid and select the "Frying" mode. Set the cooking time to 40 minutes. Check and stir potatoes periodically.

Before serving, rinse the dill and sprinkle it over the potatoes, laid out on plates.

Potatoes fried with mushrooms in a slow cooker

Mushrooms and potatoes are a good combination. Mushrooms will make the dish even more satisfying, and cream will add tenderness and sophistication.

Ingredients

• 600 g potatoes;
• 500 g of mushrooms (champignons or oyster mushrooms);
• 1 onion;
• 2 paprika;
• 100 ml of heavy cream;
• 50 g of greens;
• Refined sunflower or olive oil;
• Salt, pepper, spices to taste.

Wash and clean potatoes. Cut tubers into medium sized cubes. Peel the onion from the husk, rinse in cool running water and chop finely.

Soak mushrooms in cold water to remove dirt. Then rinse again under cool water. Remove the peel, remove the films and cut into plates or slices.

Grease the bottom of the multicooker bowl with olive or sunflower oil. Select the "Frying" mode and wait until the oil heats up. Then add the onion and mushrooms and cook until the onion is soft and translucent and the mushrooms are golden brown.

Then lay out the chopped potatoes and paprika. Add salt, pepper, spices to taste. Mix cream with 50 ml of water and pour potatoes with mushrooms. Close the lid and set the cooking time to 40 minutes.

When the device beeps that the dish is ready, add the chopped greens. Close the lid and let it brew for 15 minutes so that the potatoes with mushrooms are saturated with aroma and taste.

Potatoes fried with cabbage in a slow cooker

Fried potatoes with cabbage in a slow cooker

Another ingredient that goes well with potatoes is cabbage. When fried, it will acquire a spicy taste, tinted with tomato paste.

Ingredients

• 500 g potatoes;
• 300 g of white cabbage;
• 1 onion;
• 2 tbsp tomato paste;
• 1 fresh carrot;
• 1 glass of water;
• sunflower or olive oil;
• Salt, spices to taste.

Rinse the cabbage. Remove leaves. Chop into straws with a sharp knife. Rinse potatoes, peel, remove eyes. Cut into medium cubes.

Peel the carrots and cut into thin strips. Lubricate the multicooker bowl with sunflower or olive oil. Peel the onion from the husk, rinse and chop finely. Put cabbage, then potatoes, carrots and onions.

Pour the tomato paste into the bowl. Salt, pepper, add spices and seasonings to taste. Close the multicooker bowl and set the "Frying" mode. Set the cooking time to 20 minutes.

Potato fried in a slow cooker with cheese

Potato with cheese

The cheese crust covering the potatoes will make the dish even more delicious. In a slow cooker, the cheese will be baked with an air layer.

Ingredients

• 10 medium potatoes;
• 150 g of cheese;
• 100 g mayonnaise (store-bought or homemade);
• 30 g butter;
• Salt, seasonings, pepper to taste.

Rinse potatoes in cold water, peel. Cut out the eyes and with a sharp knife make deep even cuts at a distance of about 5 mm.

Coat each potato with mayonnaise. Salt, pepper, add spices to taste. All cuts must be sealed.

Lubricate the multicooker bowl with vegetable or olive oil. Fold the potatoes neatly, cut side up. Put a piece of butter on each potato. Turn on the multicooker, set the "Baking" mode. Set the cooking time to 40 minutes.

In the meantime, grate hard cheese on a fine grater. 10 minutes before the end of cooking, open the slow cooker and sprinkle all the potatoes with cheese. Serve with chicken or meat.

Potatoes fried with pork in a slow cooker

Meat can be added to potatoes to make a hearty and nutritious roast.

Ingredients

• 300 g lean pork;
• 4-5 potato tubers;
• 1 onion;
• 1 fresh carrot;
• 2-3 cloves of garlic;
• Salt, pepper, spices to taste;
• Olive and refined vegetable oil.

Prepare all ingredients. Rinse the meat, remove the veins and excess fat. Cut into large cubes. Peel the onion from the husk, peel the potatoes and remove the eyes. Rinse under cold running water. Peel the garlic and finely chop or squeeze through a press.

Lubricate the multicooker bowl liberally with olive or sunflower oil. Put onions and carrots and cook on the “Frying” mode for 5-10 minutes until the onions become transparent.

Meanwhile, brown the pork in a skillet. Heat it over high heat with vegetable oil. Cook the pieces of meat for 5-10 minutes when they are covered with a golden crust.

Put the fried meat in a slow cooker, to the onions and carrots. Select the "Frying" mode, pour in a glass of clean water or vegetable broth. The liquid should cover the meat. Cook for 30 minutes, then add diced potatoes.

Close the lid and cook for another half an hour. Serve with a vegetable salad.

Roast potatoes with chicken in a slow cooker

In the classic recipe for roast pork, you can replace it with a lighter and more dietary meat - chicken.

Ingredients

• 6-8 medium-sized potato tubers;
• 1 medium carrot;
• 1 onion;
• 2 cloves of garlic;
• 500 g chicken fillet;
• Salt, pepper, spices to taste;
• Olive or vegetable oil for frying.

Prepare chicken fillet. Rinse it in cold running water and cut into large pieces. Lubricate the bottom of the multicooker bowl with vegetable or sunflower oil and lay out the chicken pieces. Salt, pepper to taste, add spices.

Peel the onion from the husk and cut into large half rings. Lay on top of the chicken fillet.

Peel potatoes, rinse, cut into large cubes. Place on top of the onion rings. Salt and pepper again. Peel the carrots and cut into rings. Lay top layer on top of potatoes.

Peel the garlic, finely chop and put in a slow cooker. Close the lid, select the "Frying" mode and set the cooking time to 2 hours. Serve hot.

Roast at home with sour cream in a slow cooker

Roast is a classic recipe that can be prepared in a slow cooker.

Ingredients

• 600 g of meat (pork or beef);
• 8 medium potato tubers;
• 1 medium onion;
• 2 tbsp tomato paste;
• 2 tbsp sour cream;
• Salt, pepper, spices to taste;
• 1 glass of water;
• 1 tbsp vegetable or olive oil.

Peel onions and carrots, cut them into small pieces. Peel potatoes, wash and cut into cubes. Rinse the meat in cold running water and cut into small cubes.

Lubricate the multicooker bowl with vegetable or olive oil. Fry the onions and carrots in the "Baking" mode for 15 minutes. Add meat and cook until light brown. Put in the potato pieces. Mix water with tomato paste and sour cream, pour potatoes with this mixture.

Add bay leaf, salt and pepper to taste. Turn on the "Frying" mode and set the cooking time to 1 hour.

French fries in a multicooker

Appetizing french fries sticks can be cooked not only in deep fat, but also in a slow cooker.

Ingredients

• 2-3 potato tubers;
• 1 liter of refined sunflower oil;
• Tomato sauce;
• 1 medium lemon.

Rinse the potatoes, remove the peel from it with a special knife. Remove eyes carefully. Wipe the tubers dry with a paper towel and cut with a sharp knife into oval plates or medium straws.

Prepare deep fat in a multicooker bowl. Pour 1 liter of vegetable oil into the bottom and turn on the heating.

While the oil is heating, cut the potatoes into even-sized pieces. Switch the multicooker to frying mode and set the cooking time to 30 minutes. Dip the chopped potatoes into the oil. Raise from the bottom with a slotted spoon. When the oil begins to boil, close the lid of the multicooker. By the end of cooking, the French fries will float to the surface and be covered with a golden crust.

Carefully remove the french fries from the boiling oil so as not to burn yourself. Prepare a paper towel in advance, on which you need to put the potatoes so that the remaining oil and excess fat drain from it. While the slices are on the towel, salt and pepper them. Serve hot with tomato sauce. You can sprinkle fried potatoes with lemon juice.

Fried potatoes are rightfully considered one of the most popular and favorite dishes. I do not mean french fries (although our assistant does a great job with this too), but ordinary potatoes in a frying pan with butter. There is nothing easier than throwing a piece of ghee into the pan and frying potato slices, right?

But once I was puzzled by the question, but will it turn out fried potatoes in a slow cooker? And in general, is it even worth frying it in such an unusual way, if the frying pan is always at hand anyway, and washing that the bowl from the multicooker, that the pan will have to be the same? And most importantly, will the finished dish be as tasty as in the pan?

The undoubted advantage of all multicookers is that at the end of the cooking program, it will switch to auto-heating mode or turn off completely. And this means that we will never spoil a potato by being distracted for just a few minutes (let's say a phone call) and leaving it on the stove. That is, we will not forget to turn it off, and this is already a big plus for the multicooker, and due to this, we halve the “time spent at the stove”. Not bad anymore, right?

The second plus is that during cooking, the device will maintain the temperature that is provided for by the program or that we set for it in the multi-cook mode (if any). Also good!

Well, we have two obvious pluses, so it's worth a try! Shall we start?

We will need:

• Potato - 6-7 medium tubers;
• Melted butter - 1 tbsp. a spoon;
• Vegetable oil - 2-3 tablespoons;
• Salt - to taste;
• Greens - dill, onion.

How to fry potatoes in a slow cooker

Peel and cut potatoes as you like.

We put the ghee and vegetable oil in the bowl and turn on the “frying” mode, but only until the readiness signal sounds and our oil melts, after which we turn off the mode.

After 10 minutes (if anyone likes more roasted 15 minutes), open the lid, mix and sprinkle with finely chopped dill and green onion on top. We close the lid, and this is where our participation in the preparation is over.

At the end of the program, open the lid (holding on to something so as not to fall from the breathtaking aromas), mix again and put on plates.

Well, in conclusion, I want to answer the main question, did our dish turn out to be as tasty as in a frying pan? I answer: yes!

Fried potatoes in a slow cooker turned out deliciously delicious, with very tender and slightly golden roasts.

But still, it was different from the one we usually fried in a pan and, for my taste and my rather capricious stomach, in a much better way.

Well, the empty and literally “licked” plates of my home only confirmed the excellent result!