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

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

Fried potatoes in a slow cooker - general principles cooking

The main ingredient in the dish is potatoes. The tubers need to be cleaned, washed off the soil, peeled, cut out the eyes and rinsed again. The potatoes prepared in this way can be cut as you like: into cubes, wedges, slices and even cubes. Too thin potato plastics will fall apart with stirring. In order to preserve its shape as much as possible, it is better to cut the tuber into cubes 0.7-1 cm thick. The length of the cubes 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, chopped small cubes or half rings. If garlic is used instead of onion, the cloves must be chopped very finely and placed in the almost finished potato about five minutes before being cooked.

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

Fried potatoes in a slow cooker with onions

The traditional version of potatoes and onions, which turns out to be very similar to a dish from a frying pan. It can 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 the appliance on for baking. A variation of this mode is frying or "Pie", the frying time is 40 minutes.

Pour oil into a bowl and warm it up a little.

Put the potato sticks in the oil, stir.

Do not close the cover.

Chop the onion as you like.

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

Stir the potatoes after 20 minutes.

After 15 minutes salt the potatoes.

Cook for another 5 minutes, try it.

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

Fried potatoes in a slow cooker with a mixture of oils

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

Ingredients:

A kilogram of potatoes;

Half a glass of vegetable oil;

A tablespoon of butter;

Medium onion;

Pepper and salt.

Cooking method:

Cut the potatoes at your discretion.

Heat up in a multicooker vegetable oil by setting a baking or roasting program for 25 minutes.

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

Chop the onion while the potatoes are fried.

After the signal, lay onion rings or cubes.

Run the same program for another 20 minutes.

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

Decorate with chopped herbs on a plate.

Submit along with fresh cucumbers or tomatoes.

Fried potatoes in a slow cooker with garlic

Very aromatic 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.

Place the dried potato slices in the slightly warmed butter.

Cook for 10 minutes without touching the spatula.

Gently turn the fried potato layer over to the other side, snap on the lid 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.

Combine dried dill and garlic chunks.

5 minutes before the end of the program, add the garlic-dill mixture, salt, throw in the butter and snap the lid on.

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

You can additionally garnish with fresh chopped dill.

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

Fried potatoes with mushrooms in a slow cooker

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

Ingredients:

Six to seven potatoes;

A pound of fresh mushrooms;

A tablespoon of vegetable oil;

One medium onion;

A bunch of fresh dill;

A little mixture of peppers to your taste;

Green onions (optional).

Cooking method:

Cut the potatoes into slices.

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

Cut the onion into small cubes.

Pour oil into the bowl.

Fry the mushrooms on the frying program for five minutes.

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

Add potatoes.

Pour in two tablespoons of water.

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

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

Open the lid five minutes before it is ready to make a fried crust.

Season with salt and pepper.

Cooking time can vary depending on how cooked the potatoes are.

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 pieces of eggplant. The dish will taste like 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:

Cut the prepared potato tubers into cubes.

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

To make the bitterness go away, salt the eggplants and leave for 10 minutes.

Chop the garlic with a knife.

Rinse the eggplants and dry them with paper towels.

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

Start the baking program for 40 minutes.

Place potatoes, eggplant and garlic.

Close the lid.

Stir the components of the dish 2-3 times during the entire time by opening the lid.

Five minutes before being ready to salt, sprinkle with pepper. You can set off the taste with ground ginger and caraway seeds.

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

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

An original recipe for a simple potato that turns into a real one in this dish cooking masterpiece... A few pieces of bacon, oriental spices and chicken eggs is what makes this multicooker fries something awesome.

Ingredients:

A kilogram of potatoes;

Two hundred grams of fresh bacon;

Six eggs;

Two medium onions;

A bunch of fresh herbs;

Three cloves of garlic;

A pinch of curry, coriander and black pepper;

Two tablespoons of vegetable oil.

Cooking method:

Cut fresh fragrant bacon into thin slices.

Cut the potatoes into strips.

Chop the garlic with a knife.

Cut the onion into cubes or half rings.

Chop the greens as small as possible.

Start the frying program and toss the pieces of bacon into the bowl.

Fry the bacon for 15 minutes. The fat should be melted.

Do not get the greaves out of the bowl.

Add potato strips.

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

Pour garlic and onion over the potatoes, stir.

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

Beat eggs on top, but do not stir.

Cover with chopped herbs.

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

Stir when serving.

Fried potatoes in a slow cooker - tricks and tips

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

So that the potato slices do not stick together during frying and retain their shape as much as possible, they need to be soaked in cold water for 2-3 hours. During this time, the starch will stand out, thanks to which the fried potatoes in a multicooker will turn out to be as beautiful and fried as in a pan. It remains to take it out of the water and dry it thoroughly, spreading it in a thin layer on paper towels. If the potatoes are not dried, the water will not allow the potatoes to retain their shape: they will simply boil down in 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 variety of potatoes for frying, preference should be given to red or yellow potatoes. White tubers are good for mashed potatoes, but not for frying. They are too loose, so the slices will boil over during cooking.

If you use mustard oil instead of vegetable oil, the potatoes will have a very beautiful color and will look more appetizing.

Calorie content: Not specified
Cooking time: Not indicated

Many, when they hear what I want to tell you today about the recipe for cooking fried potatoes, they will say that I invented the bicycle. But I can't agree! The story with "fried potatoes", as well as with - how many people will cook it, so many different tastes will turn out! To be honest, I am good at cooking, but I do not always succeed in fried potatoes: I either overcook and break their teeth on potato "crunches" for dinner, or turn them into mashed potatoes while stirring. And with a crust in general a frustration - well, she doesn't want to crunch me! And then one day, on the advice of a friend, I tried to fry potatoes in a slow cooker, at the same time I used some cooking tips. Girls, everything worked out! And so that at least take out the camera and send it to the photo contest, it is so beautiful. As for the taste: I didn’t invite anyone for dinner, my loved ones caught the smell, knocking with spoons, as soon as I opened the lid of the multicooker at the end of cooking. So, try it too, you will definitely not regret it! So if you love recipes in a slow cooker and fried potatoes - arm yourself with my master class with a photo - and cook without fail!
Ingredients:
- 4-5 medium-sized potato tubers,
- vegetable oil (to make the dish with an unsurpassed smell - we take sunflower oil. I take 2-3 tablespoons, you like it fatter, you can pour more),
- salt according to your taste.

Recipe with photo step by step:

Peel the potatoes, put them in a bowl and fill them with cold water for 10 minutes. After that, we rinse the potatoes in cold water to get rid of excess starch and our potatoes will not stick together when frying.




Dry the potatoes lightly with a paper napkin and cut into approximately equal cubes.




Pour oil into the multicooker bowl and set the "Fry" mode.




When the oil is hot enough, carefully lay out the chopped potatoes, salt and close the lid of the multicooker assistant. Do not stir for 8-10 minutes! Then the signature crisp is guaranteed.










We open the lid and very carefully, without turning the sticks into smudges, quickly turn the bars over to the other side. The potatoes on the bottom should already be browned.




Lower the lid of the multicooker again and continue to cook for 5 minutes on the "Bake" mode so that the potatoes do not remain soggy inside.
Turn over the potatoes for the second time and bring them to readiness in the same mode under the lid.
Super fried potatoes are ready!
Hearty lunch and great appetite!




See also other recipes

Every Russian person knows the taste of fried potatoes, it can be cooked in different ways, but it will still be very tasty. As old people say: "There are potatoes, so we will live." You can eat it even without meat and bread, just with pickles or salad. We offer a simple recipe.

Ingredients:

• Potatoes - about 500 gr.;
• Medium onion - 1 piece;
• Vegetable oil or margarine - 150 gr.;
• Salt and seasoning for potatoes.

Cooking fried potatoes in a slow cooker

First, peel and rinse our potatoes as expected.

Then cut into small slices or circles, as you like, the taste will not change from this.

In this recipe, we will only add onions and seasoning to the potatoes.

But, of course, you can add garlic there, chopped or grated, this is not for everybody. Do not forget to salt, and then mix everything thoroughly.

We will fry potatoes in a multicooker in the "Frying" mode of the same name. By default, this is 20 minutes, but this will not be enough, so we set the timer to 35 minutes. Some people fry potatoes in a multicooker in the "Bake" mode. The cooking temperature is the same for both modes, only the time is different. In general, the time depends on how many products are laid and how thick the sliced ​​potatoes are, each housewife determines this individually.

The above modes are not automatic, so you can open the lid of the multicooker during cooking. It is necessary to stir the potatoes periodically, but do not do this too often, or the tasty crispy crust will not have time to form.

At the end, add seasoning, dill or whatever.

Fried potatoes in a slow cooker are ready, you can serve. Especially delicious are fried potatoes seasoned with olive oil, with sauerkraut or pickles.

The dish was prepared using a Brand 502 multicooker.

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

Many cooks are interested in whether it is possible to fry potatoes in a slow cooker so that they turn out to be identical to the one that everyone is used to making in a pan. There are secrets of making delicious fried potatoes in a slow cooker. This dish can be varied - seasoned with onions, garlic or mushrooms, combined with meat or smoked meats.

How to cook fried potatoes in a slow cooker

It is very easy to make your own fried potatoes in a slow cooker, but it is worth choosing the right ingredients so that the dish does not become mashed or turn into gruel. To do this, you need to take a young fresh potatoes, preferably low in starch, or a special variety for roasting. The process involves the use of vegetable or butter - it is better to take refined sunflower or olive oil, and it is also suitable lard, fat.

Frying potatoes in a multicooker is reduced to cutting the main product into slices, cubes or straws, sending it to the bottom of the bowl with hot oil and setting the appropriate mode. In addition to the roasting program, you can select baked goods, vegetables or a multi-cook. Seasoning is allowed with onions, garlic, tomatoes or mushrooms. If you want to get a dish with a high calorie content, you should take meat, minced meat or smoked sausage... You need to cook for about 30-40 minutes, and use the tips at the end of the article to form a crust.

Fried potatoes in a slow cooker - recipes with photos

Kadoma home cook it is useful to know the recipe for fried potatoes in a slow cooker, because there is not always a frying pan in the house or there is no time to follow the dish on the stove. Here the multicooker will help out, where you just need to load the prepared products and set the desired mode. After the end of the cooking time, the smart appliance will beep.

How to fry potatoes

• Time: 40 minutes.
• Servings Per Container: 5 Persons.
• Calorie content: 225 kcal.
• Purpose: for lunch.
• Cuisine: author's.
• Complexity of preparation: easy.

How to cook fried potatoes in a slow cooker, the following simple recipe will tell you, which facilitates the process, which can be painstaking and time-consuming in a pan. The prepared dish is characterized by low cholesterol content, rich mild taste and time saving. The potato turns out to be like a baked potato, with a golden crust and a delicate texture.

Ingredients:

• potatoes - 1 kg;
• vegetable oil - a glass;
• butter - 50 g;
• onions - 100 g;
• spices for potatoes - 2 pinches.

Cooking method:

1. Prepare the potatoes - cut into large pieces, send with butter to the bottom of the bowl. Season with salt, pepper, set the baking or frying mode, cook for 20 minutes.
2. Stir, add onion half rings, repeat the program. Add butter, stir.
3. Serve with fresh leafy greens, vegetables, creamy mustard sauce.

With mushrooms

• Time: 45 minutes.
• Servings Per Container: 4 Persons.
• Calorie content: 232 kcal.
• Purpose: for dinner.
• Cuisine: author's.

Fried potatoes with mushrooms in a slow cooker acquire a rich mushroom aroma, bright baked crust and attractive filling. Any mushrooms are suitable for cooking - champignons, porcini, chanterelles or oyster mushrooms. You can take fresh or frozen ones, but dry ones should first be soaked in boiling water for a couple of hours, then put to the rest of the mass.

Ingredients:

• champignons - 120 g;
• potatoes - half a kilo;
• onions - 2 pcs.;
• salt - 3 g;
• spices - 2 pinches;
• butter - 10 g;
• vegetable oil - 10 ml.

Cooking method:

1. Cut the mushrooms into plates, fry in butter with chopped onions. Salt slightly, add potato cubes.
2. Turn on the baking mode for half an hour, cook without a lid to get a fried crust.
3. Season with salt, season with spices, garnish with a sprig of rosemary, cheese sauce.

With bacon

• Time: half an hour.
• Servings Per Container: 8 Persons.
• Calorie content of the dish: 242 kcal.
• Purpose: for lunch.
• Cuisine: author's.
• Complexity of preparation: medium.

Potatoes with bacon in a slow cooker are distinguished by their high calorie content, but they acquire an incredible taste with an appetizing aroma. The added onion with garlic, potato spices, sold ready-made, will help to enhance these properties. Decorate the fried potatoes, preferably with dill or parsley, and serve preferably with pickles, sauerkraut and tomato sauce.

Ingredients:

• potatoes - 1000 g;
• salted lard- 175 g;
• onion - 1 pc.;
• garlic - 4 cloves;
• vegetable oil - 20 ml;
• parsley - 40 g.

Cooking method:

1. Cut the potatoes into cubes.
2. Wash the lard from salt, trim the skin, chop into pieces, put on the bottom of a heated bowl, fry in the frying mode until the fat melts and a crisp appears.
3. Remove the frying, put the potatoes, onion half rings, pepper.
4. Fry until golden brown, crush the garlic cloves, sprinkle with crispy frying, chopped parsley.

With onion

• Time: 1 hour.
• Servings Per Container: 10 Persons.
• Calorie content: 221 kcal.
• Purpose: for dinner.
• Cuisine: author's.
• Complexity of preparation: medium.

Fried potatoes with onions in a slow cooker are considered classic snack and a versatile side dish. It is good to serve it alone with garlic sauce and vegetables or make hearty dish with chicken, meat or fish. Specially purchased white potatoes for frying will make the appetizer crispy and browned, and onion in combination with green will add spice.

Ingredients:

• potatoes - 1500 g;
• sunflower oil - half a glass;
• onions - 5 pcs.;
• salt - 5 g;
• black pepper - 5 g.

Cooking method:

1. Peel the potatoes, wash, add water to release the starch. Cut into strips, put with butter on the bottom of the bowl, set the baking program for half an hour.
2. Add onion cubes, salt and pepper, keep for 20 minutes. Switch the program to a multi-cooker with a temperature of 170 degrees and wait 15 minutes.
3. For a crisp effect, you can immediately set the multi-cook program with 170 degrees for half an hour.
4. Serve with sour cream, salad with fresh vegetables.

With meat

• Time: 1.5 hours.
• Servings Per Container: 4 Persons.
• Calorie content: 239 kcal.
• Purpose: for lunch.
• Cuisine: author's.
• Complexity of preparation: medium.

The recipe for fried potatoes with meat in a slow cooker involves taking the pulp of pork or beef, frying it in thin sticks with spices and spicy vegetables. According to this recipe, potatoes are aromatic, with a taste of garlic shavings and soy sauce. Sesame grains add piquancy to it, you can call this an improved Thai dish with sweet and sour pork.

Ingredients:

• potatoes - half a kilo;
• pork - 600 g;
• green onions- beam;
• garlic - 2 cloves;
• soy sauce - 30 ml;
• olive oil- 20 ml;
• sesame seeds - 10 g.

Cooking method:

1. Peel the potatoes, cut them into round slices, dice the meat, chop the onion and garlic.
2. Pour oil on the bottom of the bowl, put the food, pour soy sauce, to cover with a lid. Set the baking mode for an hour.
3. Add sesame seeds, darken with heating for 15 minutes.

With minced meat

• Time: 45 minutes.
• Servings Per Container: 6 Persons.
• Calorie content: 249 kcal.
• Purpose: for dinner.
• Cuisine: author's.
• Complexity of preparation: medium.

Fried potatoes with minced meat will help out when you urgently need to cook dinner, but there is no longer any energy left to make it. It remains to peel the vegetables, combine with minced meat and set the cooking mode. It is recommended to take for the dish mixed minced pork and beef, preferably with a small amount of fat. For a lighter option, use chicken or turkey. You will have to mix the appetizer several times during the cooking process.

Ingredients:

• potatoes - 1000 g;
• minced meat - 250 g;
• onion - 1 pc.;
• butter - 30 g.

Cooking method:

1. Preheat the bowl, put the butter to melt.
2. Cut the potatoes into cubes, chop the onion, transfer with the minced meat to the bottom of the bowl.
3. Season with salt, pepper, mix.
4. Cover with a lid, set the buckwheat mode, cook until beep. Serve with sour cream or mayonnaise.

Puff potatoes

• Time: 1 hour.
• Servings Per Container: 5 Persons.
• Calorie content: 256 kcal.
• Purpose: for lunch.
• Cuisine: author's.
• Complexity of preparation: medium.

Layered potatoes in a multicooker will become a culinary signature dish if he learns the secrets of cooking. The recipe below with a photo will help him with this. It is comparatively simple, but it allows you to prepare a delicious snack with a rich aroma and a baked creamy cheese crust.

Ingredients:

• vegetable oil - 20 ml;
• potatoes - 5 pcs.;
• eggs - 2 pcs.;
• chicken fillet- 1 PC.;
• dried paprika - 5 g;
• onion - 1 pc.;
• hard cheese- 50 g.

Cooking method:

1. Grease a bowl with oil, put thinly sliced ​​potato slices.
2. Lay the chicken fillet in the second layer, season with salt, sprinkle with paprika.
3. Put onion half rings, grated cheese.
4. Pour the beaten eggs over the dish.
5. Set the baking mode for 50 minutes. Cook by opening the valve slightly to let the air escape.
6. Serve by cutting the dish into portions.

With Chiken

• Time: 1 hour.
• Servings Per Container: 4 Persons.
• Calorie content: 259 kcal.
• Purpose: for dinner.
• Cuisine: author's.
• Complexity of preparation: medium.

Fried chicken with potatoes in a slow cooker will become excellent option a dinner that will feed the whole family and get ready quickly. You will need chicken for cooking - it is better to take the thighs, but both wings and fillets will do. Depends on your preference. Hips are the best option because in the end delicious snack it will turn out to be moderately soft and tender, appetizing.

Ingredients:

• chicken thighs - 4 pcs.;
• potatoes - 8 pcs.;
• onions - 2 pcs.;
• carrots - 2 pcs.;
• water - 0.2 l.

Cooking method:

1. Rinse the thighs, remove the bones, cut into pieces, fold on the oiled bottom of the bowl.
2. Cook on the fry function for 10 minutes, stirring constantly.
3. Introduce onion half rings, finely grated carrots. Fry for 10 minutes.
4. Add potato cubes, stir, add salt, pepper, you can season with bay leaves.
5. Pour in water, simmer for 40 minutes at the appropriate mode.
6. Serve with chopped herbs.

With sausages

• Time: half an hour.
• Servings Per Container: 3 Persons.
• Calorie content: 221 kcal.
• Purpose: for lunch.
• Cuisine: author's.
• Complexity of preparation: simple.

How to cook potatoes with sausages in a slow cooker is described in detail in the instructions below. This excellent lunch option will be appreciated by all households, because no one refuses to eat fried potatoes with smoked or ordinary sausages. Pleasant aroma, rich taste and appetizing crispy crust will make it a favorite dish for the whole family. It is prepared quickly, without requiring specific skills.

Ingredients:

• potatoes - 6 pcs.;
• onion - 1 pc .;
• sausages - 3 pcs.;
• sunflower oil- 2 teaspoons;
• butter - 40 g.

Cooking method:

1. Cut the potatoes into slices, the sausages into slices, chop the onion.
2. Pour oil on the bottom of the bowl, set the baking mode, lay the onion, after 10 minutes add the potatoes with sausages, salt.
3. Stir, cover, cook the dish for 20 minutes. Season with butter, garlic, green onions.

With garlic

• Time: 50 minutes.
• Servings Per Container: 2 Persons.
• Calorie content: 213 kcal.
• Purpose: for dinner.
• Cuisine: author's.
• Complexity of preparation: medium.

How to cook delicious fried potatoes with garlic in a slow cooker, you can learn from next recipe... Thanks to him, the dish will turn out to be incredibly fragrant, with a pleasant smell that makes you want to try. In addition to garlic cloves, the recipe includes spicy dill, parsley, cilantro or oregano. It is good to use allspice or rosemary, thyme.

Ingredients:

• potatoes - 5 pcs.;
• butter - 20 g;
• garlic - 4 cloves;
• dill - 40 g.

Cooking method:

1. Cut potato tubers into strips, put on butter. Set the baking mode.
2. Cook for 40 minutes.
3. 10 minutes before the end of cooking, add pressed garlic, chopped dill, salt and pepper.
4. After mixing, let it brew.

There are several options for how to fry potatoes in a slow cooker so that they remain crispy and not boiled or stewed. Here are the basic ideas for making an appetizing fried dish from renowned chefs:

1. Fried potatoes in a slow cooker, cut into bars, will become crispy and acquire a beautiful fried crust if you first heat the oil mixture in the frying mode and pour out the pieces, immediately closing the lid. It is important not to stir the pieces for the first five minutes, otherwise the crust will not work and the food will lose its shape.
2. It is best to use a wooden spatula to turn over. It is ideal to turn food in large portions.
3. After that, you should change the program to baking, cook for another five minutes. Turn the chips over again, season with salt and let sit for another five minutes.
4. Some people like it when fried potatoes are cut into wedges - this "country style potato" has a baked crust. To make it, you first need to melt the bacon in the frying mode, fry it gently on all sides with the lid open and salt at the end. If you wish, you can fill it with beaten eggs and serve with fresh herbs.
5. If the potato is small, up to half a centimeter in diameter, then it will turn out with fried crust when cooking whole without slicing. It is worth taking it about the same size, cover it with sea salt. Boil the washed balls until half cooked, fry with the set frying function in butter. It is necessary to turn over rarely and carefully, and serve with dill.
6. Fried potatoes fries can also be made in a multicooker, if you chop it with special long bars with a curly knife or use ready-made purchased semi-finished products. To get a fried crust on such potatoes, you need to heat the oil well in the frying mode and lower the straw so that it floats in the contents of the bowl. After that, it remains to take it out and dry it with a paper towel. If the multicooker has a french fries function, then cooking will be easier, because a frying mesh is included with such devices.

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Fried potatoes in a slow cooker: recipes with photos

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. Also a great addition will be fresh vegetables or a light vegetable salad. 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 potatoes from falling apart during frying, you should not choose white varieties. It is best to use pink and white potatoes for these purposes. Also, do not cut the potatoes too thin - this will turn any variety into porridge.
3. If you have mustard oil, use it for frying potatoes instead of sunflower oil. Your dish will look more appetizing.
4. Spread potatoes only on hot oil. If the slow cooker and the oil in it do not warm up well, the potatoes may simply stick to the bottom.