How to fry potatoes in a pan

Fried potatoes belong to everyday dishes, but experienced housewives serve it to the festive table. This is not surprising, because the crisp and spicy taste of spices will not leave indifferent even the most sophisticated gourmet. Many novice cooks have difficulty when preparing potatoes in large portions in one approach. Slices stick together, break up and poorly roasted. You can correct the situation if you observe certain nuances. Consider them in order.

Features of cooking fried potatoes

1. To cook a truly delicious dish, choose potatoes with pink skin. These tubers contain the least starch.
2. You can fry the potatoes in pre-cooked chilled or cheese.
3. To give the dish a special taste, you can combine potatoes with onions, meat, mushrooms, breadcrumbs, seasonings and greens.
4. If you have boiled the tubers beforehand, peel them off, chop them into bars, cubes, rings, half rings. The same applies to the shredding of raw root vegetables.
5. Choose the "right" dishes. To get a potato with a crust, it is necessary to conduct heat treatment in a cast-iron or steel griddle.
6. Spread potatoes only in hot oil. At the same time stirring is carried out at the beginning of frying, otherwise the slices will fall apart.
7. If you add salt to the vegetables immediately after sending them to the pan, the potatoes will absorb the fat and begin to break up. Salt must be added 3 minutes before the end of the procedure.
8. To get a tender but savory potato, fry it in a mixture of vegetable and butter. Proportions are calculated at the discretion.
9. If you are preparing a large portion, distribute it into several parts. Do not allow the potatoes to be laid out in the pan more than 5 cm in height.

Fried Potato: A Traditional Recipe

• vegetable oil - 100 ml.
• butter - 40 gr.
• salt - 20 gr.
• potatoes - 1.3 kg.
• fresh dill - 30-40 g.

1. Wash the tubers, remove the peel. If the potatoes are not pink, soak them in cold water for 15 minutes. Add lemon juice to the liquid so that the fruits do not darken.
2. Prepare a dry cast iron skillet, pour vegetable oil into it, add butter. Heat the components over high heat, stir.
3. Chop the potatoes in cubes, cubes or ringlets (if the fruits are small). Send slices to heat-resistant dishes, mix. Oil should envelop each piece.
4. To get a potato with a crust, cook the dish without a lid. If the root crop will absorb oil, add more. Roast at maximum power for 6-7 minutes.
5. Now turn down the heat to the middle mark. Stir the potatoes, shifting the fried sticks up. Cook another quarter of an hour, stir the composition every 5 minutes.
6. Salt the dish 3 minutes before the preparation is ready or skip this step. Salt can be added after potato layouts on a la carte plates. Serve garnished with chopped dill.

Fried Potatoes With Mushrooms

• garlic - 5 teeth
• potatoes - 650-680 gr.
• Oyster mushrooms or champignons - 350 gr.
• onion - 2 pcs.
• butter - 30 gr.
• vegetable oil - in fact
• dill (greens) - 40 gr.
• salt - 15-20 grams.
• crushed pepper - 5 gr.

1. Peel the garlic, chop it into thin plates. Chop the onion in small pieces or half rings. Prepare the potato tubers for roasting (washing, cleaning).
2. Chop them into cubes or slices. Wash the champignons / oysters, cut the mushrooms along the fibers. Take a thick-walled pan, pour oil into it, put it on the stove and heat it up to the maximum mark.
3. Now send slices of garlic to roast, after 3 minutes add potatoes. Cook the dish at the maximum mark for 5 minutes, then turn down the hotplate to medium power.
4. Cook another 10 minutes. Now you need to fry the onions with mushrooms using a second griddle. When you do this, mix the composition into the potatoes.
5. Now fry the mixture at maximum heat until golden brown appears. 1-2 minutes before cooking, salt and pepper the dish, add a slice of butter. Serve at the table, handsome chopped dill.

Fried Potatoes with Onions

• vegetable oil - 150 ml.
• potatoes - 300 gr.
• onion - 2-3 pcs.
• salt - the amount to taste

1. Wash the tubers, peel, chop straws. Send the fruit in cold water, add a little lemon juice. After 20 minutes, remove the potatoes, leave to drain on a sieve.
2. Blot the potatoes with napkins to collect the remaining moisture. Heat the pan on high heat, pour in the oil. Heat it, send in slices of potatoes.
3. Fry the straw for 5 minutes, mixing 1 time. After this period, a crust should form. Add the onion, chopped into half rings, and a piece of butter (if desired).
4. Fry the dish for another 10-15 minutes, in any case, do not cover with a lid. For 2 minutes until cooked, add salt and mix gently. Serve the potatoes with sour cream and green onions.

Fried Potatoes with Meat

• potatoes - 380 gr.
• ground black pepper - 5-7 gr.
• Provence seasonings - 20 gr.
• salt - to taste
• Dill - 35 gr.
• Onions - 50-60 gr.
• meat (beef, pork, chicken) - 330-350 gr.
• garlic teeth - 5 pcs.

1. First you need to cook meat. Send it to cook, fry or cook in the oven. Chop into cubes or thin plates.If desired, the meat can be replaced with bacon.
2. Prepare the potatoes. Clean the tubers, rinse and chop into bars. Soak in lemon water for 10 minutes, then remove and dry with towels.
3. Take a heat-resistant dishes with a thick bottom, pour in the oil and send to high heat. After 2 minutes, add the potatoes, fry them for 4-6 minutes.
4. After the specified period, mix the composition. Now chop the onion, send it to the pan. Reduce plate power to average.
5. The duration of heat treatment is 12-15 minutes. When it is due, add minced meat to the potatoes and garlic passed through the mash.
6. Pour pepper, Provencal herbs, salt. After 5 minutes, turn off the hob, sprinkle with dill, leave the potatoes in a lid for 5 minutes. Start to use.

Roasted Potatoes With Nutmeg

• potatoes - 1.2 kg.
• corn oil - 80 ml.
• butter - 70 gr.
• greens (any) - 40 gr.
• black pepper to taste
• nutmeg - on the tip of a knife

1. Prepare the potato tubers, they need to be washed, peeled and cut.Sprinkle with nutmeg, pepper and salt. Heat a thick-bottomed skillet over high heat.
2. Add corn and butter to the bowl, stir. After 2 minutes, fry the potatoes. Cook it at the maximum mark of 5 minutes.
3. Next, mix, reduce power to an average. Cook the dish for another 15 minutes, stirring once every 5 minutes. After a specified period of time, arrange the potatoes in plates, garnish with herbs and sour cream.

Fried Potatoes with Rusks

• ground crackers (rye, wheat) - 40-50 gr.
• potatoes - 550 gr.
• butter - 80 gr.
• salt - 10 gr.

1. Rinse the potatoes under the tap, remove the uniform, chop into slices or cubes. Soak in cold water by adding a little lemon juice. After 10 minutes, remove and dry.
2. Place the butter in a frying pan, heat it and send pieces of potatoes into heat-resistant container. Roast at maximum power for 5 minutes, as a result a ruddy crust should appear.
3. When the specified time has elapsed, reduce the heat to the middle mark. Cook the potatoes for another 15 minutes, during which time it should be prevented 3-4 times. Before the end of cooking, add salt, crackers, ground pepper.

Cook the fried potatoes according to the traditional recipe. Consider the technology with the addition of meat, ground crackers, mushrooms, nutmeg. People who want to eat potatoes with a crispy crust, should lay out slices in hot oil and fry them over high heat. After the appearance of blush, the power of the plate is reduced to the average mark.

Video: how to fry delicious potatoes