How to fry potatoes in a pan

Fried potatoes belong to everyday dishes, but experienced housewives serve them at 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 preparing potatoes in large portions in one approach. Slices stick together, disintegrate and poorly fried. You can correct the situation if you follow certain nuances. Let's consider them in order.

Features of cooking fried potatoes

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

Fried potatoes: a traditional recipe

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

1. Wash the tubers, remove the peel. If the potato is not pink, soak it 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 cream. Heat the components over high heat, mix.
3. Chop the potatoes with cubes, cubes or rings (if the fruits are small). Send slices to heat-resistant dishes, mix. Oil should envelop every bite.
4. To get potatoes with a crust, prepare a dish without a lid. If the root crop absorbs oil, add more. Fry at maximum power for 6-7 minutes.
5. Now turn down the heat to a medium mark. Stir the potatoes by shifting the fried cubes up. Cook another quarter hour, stir the composition every 5 minutes.
6. Salt the dish 3 minutes before cooking or skip this step. Salt can be added after laying potatoes on portioned plates. Serve garnished with chopped dill.

Fried potatoes with mushrooms

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

1. Peel the garlic, chop it into thin plates. Chop the onions with cubes or half rings. Prepare potato tubers for frying (washing, peeling).
2. Chop them into cubes or slices. Wash mushrooms / oyster mushrooms, cut mushrooms along the fibers.Take a thick-walled pan, pour oil into it, put on the stove and heat to the maximum mark.
3. Now fry the slices of garlic and fry the potatoes in 3 minutes. Cook the dish at the maximum mark for 5 minutes, then reduce the burner to medium power.
4. Cook the dish for another 10 minutes. Now you need to fry the onions with mushrooms, using a second pan. When you do this, mix the composition into the potatoes.
5. Now fry the mixture over high heat until golden brown. For 1-2 minutes before cooking, salt and pepper the dish, add a slice of butter. Serve to the table, beautiful chopped dill.

Fried potatoes with onions

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

1. Wash the tubers, remove the peel, chop into strips. Send the fruit into cold water, add a little lemon juice. After 20 minutes, remove the potatoes, leave on the sieve to drain.
2. Blot the potatoes with napkins to collect any remaining moisture. Heat the pan over high heat, pour in oil. Preheat it, send potato slices to the dishes.
3. Fry the straws for 5 minutes, mixing 1 time. After this period, a crust should form. Add onion chopped in half rings and a slice of butter (optional).
4. Fry the dish for another 10-15 minutes, in no case cover with a lid. Pour salt in 2 minutes before cooking, mix gently. Serve potatoes with sour cream and green onions.

Fried potatoes with meat

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

1. First you need to cook the meat. Send it to cook, fry or cook in the oven. Chop into cubes or thin plates. If desired, meat can be replaced with bacon.
2. Prepare the potatoes. Peel the tubers, rinse and chop the bars. Soak in lemon water for 10 minutes, then remove and dry with towels.
3. Take heat-resistant dishes with a thick bottom, pour in oil and send to a strong fire. After 2 minutes, add the potatoes, fry it for 4-6 minutes.
4. After the specified time, mix the composition. Now chop the onion, send it to the pan. Reduce the power of the stove to an average.
5. The duration of the heat treatment is 12-15 minutes. When the deadline is over, add the chopped meat and garlic passed through the crush to the potato.
6. Add pepper, herbs, salt. After 5 minutes, turn off the burner, sprinkle with dill, leave the potatoes under the lid for 5 minutes. Get started.

Fried potatoes with nutmeg

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

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

Fried potatoes with breadcrumbs

• 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 skillet, heat and send the pieces of potatoes to a heat-resistant container. Fry at maximum power for 5 minutes, as a result, a golden crust should appear.
3. When the specified time is up, lower the heat to a medium mark. Cook the potatoes for another 15 minutes, during this period it needs to be stirred 3-4 times. Before cooking, add salt, crackers, ground pepper.

Make fried potatoes according to a traditional recipe. Consider technologies with the addition of meat, ground crackers, mushrooms, nutmeg. People who want to eat potato with a crispy crust should lay slices in hot oil and fry them over high heat. After the appearance of a blush, the power of the plate decreases to the middle mark.

Video: how to deliciously fry potatoes