Fried potatoes. How to fry potatoes in a pan? Fried potatoes: recipe

Many people love potatoes, and in fact, it has become so firmly established in our diet that we cannot imagine life without potatoes, it is part of huge amount dishes and became simply indispensable for us ...

But today we will talk about simple fried potatoes and this article will most likely come in handy for beginner 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 recipe with photo step by step

Far from the first time I succeeded tasty potato. I still remember my first unsuccessful experience at the age of 12 - the potatoes turned out half burnt and half raw, and laughter and sin ... 😉 . Now, of course, this problem has already been solved. 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 pan, cast iron with a handle is best

- Potatoes should be no more than 2/3 of the volume of the pan, otherwise it will boil, 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 potatoes in preparation for frying with waffle or paper towels

- 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 before they get dark. If you still can’t clean it quickly, fill a saucepan with water and put the peeled potatoes there.

After we have cleaned it, wash it thoroughly and clean the missed eyes and other flaws of the potato.

2) Now you need to cut it. It is more convenient for someone 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 a small potato, it will turn out neater and 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 as not to darken, if you can cut quickly, then this is not necessary. Pour a little water, otherwise, when the sliced ​​\u200b\u200bpotatoes fall, it will splash, it is better to add water later as needed.

3) After the whole potato has been cut, it must be dried. To do this, put it 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 through a colander, let it drain, and then put it on a towel.

4) We put the pan on the stove, on the biggest fire, pour vegetable oil(you shouldn’t regret it), so that it covers the bottom of the pan by about 0.5 cm, wait until it heats up, when a slightly noticeable white smoke appears (but not smoke with a rocker 🙂, don’t overdo it).

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

5) Stir very gently, as if prying off the bottom layer of the potato, which has already seized and replacing it with the top, not fried. Don't stir too often or the potatoes won't have time to develop a crispy crust. If you like potatoes fried with onions, then while the potatoes are fried, peel and cut the onion.

6) After about 10-15 minutes from the start of frying the potatoes, salt it and put the onion, mix and fry further, but you need to 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 don't forget to add salt.

7) Taste the potatoes for salt and readiness. Take the palest potato 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, meatballs, chicken, herring, anything, potatoes go very well with almost all foods. Complement the dish with potatoes, salad or other vegetables, pickles or cabbage.

Enjoy your meal!

Potato - favorite 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, it is worth just remembering a few secrets. To cook the perfect potato with a golden crust, you need to remember 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-skinned and fresh. Old tubers can adversely affect palatability 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. From it only an unpleasant aroma, smoke and plaque on the potatoes will appear.

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, on it the potatoes turn out tender and soft. The disadvantage of cooking with such oil is that you will have to carefully monitor the pan so that the product does not burn out for minutes.

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

For 1 kilogram you need only 125 mg. vegetable oil and 2 tbsp. butter spoons.

What pan to fry potatoes

When you have picked up all the products, you can start choosing a pan. Immediately it is necessary to abandon the aluminum options with a thin coating. Cast iron and aluminum pans with a thick bottom are most suitable for cooking potatoes.

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

Do not allow the layering of the dish. In order for the potatoes to be completely fried, they must be located directly on the heated bottom of the pan.

How to properly cut potatoes before frying

Slices of 5-7 mm are considered the optimal size. Such pieces can be well-fried both inside and out.

The vegetable cutter will simplify the task. With its help, you can cope with the task in a couple of minutes.

golden brown fried potato recipe

You will need:

• pink potato
• butter
• vegetable oil

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

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

To reduce the percentage of starch in potatoes, it must be poured cold water for 20 minutes. After the vegetable, rinse under running water and spread on a towel to dry.

It is necessary to pour the potatoes into a well-heated pan to prevent the vegetable from sticking to the surface. Only after heating the pan, coat its bottom with a mixture of two oils and let them warm up. If you do not have one of the components - it does not matter. You can only use vegetable oil. To make sure your pan is hot enough, place just one slice of chopped potatoes on top of the pan.

When the oil begins to sizzle and sizzle, this is a sign that the pan is ready for frying. You can pour all the chopped potatoes into it. Spread the slices evenly over the entire surface of the pan so that they warm up well. Stir the vegetable regularly to prevent sticking and sticking of the potatoes.

Pause for 3-5 minutes to let the potatoes bake. Since by stirring it, you lower the temperature of the dish. After a couple of minutes, turn all the slices on the other side. Use a wooden spatula. Potatoes should turn over as 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 you about 20 minutes to cook fried potatoes with a golden crust. You need to fry potatoes without a lid. If you cover the dish, then start the stewing process. Such potatoes will be loose and soft, falling apart when mixed.

You can salt and pepper potatoes only at the end of cooking. Then the dish must be thoroughly mixed. Cooks recommend adding grated garlic when serving potatoes. If you want to reduce the calorie content of the dish, then blot the whole potato with a paper towel. In this way, you will remove excess oil from the slices and reduce the percentage of fat.

Related videos

Boiled potatoes are an excellent side dish that harmonizes perfectly with fish and any meat, but this dish has one drawback - it is delicious only freshly cooked. But, as a rule, every housewife always cooks with a small margin so that her household, God forbid, does not remain hungry. But what to do with yesterday's potatoes? Reheat tasteless, throw away - transfer products! It turns out that in just 5 minutes you can cook very tasty fried potatoes with a crust from it. At the same time, you do not need to fiddle with the oven for a long time, such potatoes are cooked in a pan. The potatoes turn out delicious, with a beautiful crispy crust.

Ingredients:

(2-3 servings)

• 500 gr. boiled potatoes
• 1 tsp paprika
• ground black pepper to taste
• hot red pepper to taste
• salt to taste
• 1-2 tbsp ketchup
• 2 tbsp flour
• 3-4 tbsp vegetable oil

• So, how to fry potatoes in a pan with a crust? Everything is indecently simple. We take yesterday's boiled potatoes, put it in a wide pan or bowl, it will do Plastic container for products.
• By the way, in order for the fried potatoes to have a crispy crust, it’s just better to use not freshly boiled potatoes, but yesterday’s, as it has already dried up a little, which is what we need)))))
• In a cup or small bowl, mix 1 teaspoon paprika, 1/4 tsp. seasonings of hot red pepper, a little black pepper, a little salt. (If you are cooking potatoes with a crust for the first time, then be careful with hot peppers. It is better to put less at first, and then add to taste.)
• Add a couple of tablespoons of ketchup and mix everything well.
• Pour the resulting spicy mixture over the potatoes, mix with your hand so that the mixture more or less evenly coats the entire potato.
• In order not to smear your hands, you can cover the container with potatoes and mix by gently shaking the container.
• Sprinkle the potatoes with flour, shake in a container so that the flour is evenly distributed over the potatoes. We repeat the operation.
• Pour more oil into the pan. When the oil is hot enough, put the potatoes in the pan. It is desirable that the potatoes lie in one layer.
• Fry the potatoes in a skillet over medium heat until golden brown. This only takes a few minutes.
• Then turn the potatoes over so that the other side is well browned. Taste for salt and spices. If something is not enough, then you can add salt and pepper. Fry potatoes on all sides.
• That's all! As you can see, frying potatoes in a pan with a crust is quite simple, and most importantly, quickly and practically! I hope you enjoy this fried potato recipe, it has saved me many times))))).

Fried potatoes in a frying pan - how delicious it is! I know you will say that it is very harmful, and you will be right a thousand times, but ... I still can’t give it up completely and sometimes I allow myself to eat some of such tasty and appetizing fried potatoes. It seems to me that occasionally you can treat yourself to such a dish - after all good mood from tasty food also has great importance. I will tell you how to fry potatoes in a crispy pan, my dad taught me this.

In fact, it was the only dish he knew how to cook. But he did it just fine! I don’t know why – either because I was very fond of fried potatoes, or because in my student years there was no other option to have a normal lunch in the hostel ... But the fact is that my father’s fried potatoes always turned out very tasty. And he taught me and my brother all the subtleties of its preparation. Now I, too, sometimes pamper my home with crispy fried potatoes in a pan. Would you like me to share this recipe with you?

Ingredients for 2 servings:

• 4-5 potato tubers (500 - 600 g);
• 4 tablespoons of vegetable oil;
• salt to taste.

Cooking:

Wash and clean potatoes. Rinse the peeled potatoes again thoroughly with running cold water. Cut potatoes into strips. The thickness of the straws is up to your taste: if you like thinly sliced ​​\u200b\u200bpieces, cut into about 5 mm, if thick - 1 cm.

We shift the potatoes into a large container - a bowl or pan and pour plenty of cold water. Soaking removes excess starch and nitrates. Soak the potatoes in water for about 1 hour, then drain the water. After such a procedure, most of the nitrates from the potato will be removed.

Dry the potatoes well with paper towels or kitchen napkins.

Heat vegetable oil well in a frying pan. A prerequisite for obtaining crispy potatoes is that there should not be too much of it in the pan, it should be fried in a thin layer. Therefore, it is best to fry potatoes at the same time in two pans.

Dip the potatoes in the oil and fry on a fire above average for 5-8 minutes, until golden brown.

Then carefully turn the potatoes over and continue frying, also until golden brown. The frying time may be different - it depends on the variety of potatoes and the thickness of the tubers.

Reduce the heat to below medium, cover the pan with a lid and fry the potatoes for another 5 minutes, until almost cooked.

Then salt the potatoes, mix gently, trying not to damage the pieces.

Fry the potatoes without a lid over low heat until tender, another 3-5 minutes. We check the readiness of the potatoes with a wooden stick.

Ready potatoes are immediately served to the table. We decorate to taste.

Enjoy your meal!

I want to dwell separately on how to choose the right potatoes for frying. It is best if the tubers are medium in size, not too large, but not small either - then it will be more convenient to cut the potatoes. If there are any flaws on the surface - cracks, cavities, humps, then it is better to leave such potatoes for mashed potatoes - all these defects will not be visible in the potato masher.

Discussing

I love whey-based pancakes - and make and eat! The recipe for thin, already ...




• Have you ever made chakhokhbili? If not, prepare the obligatory ...

  
  

• "Oatmeal, sir!" Judging by the expression on the main character's face...

  
  

• Cook potatoes with chicken baked with sour cream in the oven very...

• Everyone loves fried potatoes, even those who consider this dish unhealthy.
• But at least sometimes you can treat yourself to a delicious ruddy potato?
• There are a few rules that will help you cook delicious, roasted potatoes.

Cooking method

• Rule 1 Potatoes after peeling and slicing must be soaked in cold water. The water must be cold in order to draw the starch out of the root crop. If the water is hot or warm, the starch will remain in the roots, and the finished dish will become more like stewed potatoes. Starch prevents the potatoes from browning, so you need to get rid of it by soaking. The younger the potatoes, the longer it takes to soak. Best if it takes 15-30 minutes.
  
• Rule 2 After soaking, the potatoes must be thoroughly dried. It is better if you put the potatoes in a colander and then dry them on a paper towel. Ordinary linen will do. Potatoes must be dry, because excess moisture will prevent the formation of a golden crust. And the contact of water with hot fat can cause stains on your apron or kitchen utensils.
  
• Rule 3 The frying pan should be hot, and the oil on it is heated. You should not feel sorry for the oil, the potatoes should be well immersed in it. Do not forget that the french fries, beloved by many, are fried in in large numbers boiling oil.
  
• Rule 4 Never cover potatoes while frying. To get a golden and crispy crust, potatoes should be fried in an open pan.
  
• Rule 5 Don't put too many potatoes in the pan. Optimally 2-3 layers. Not more.
• Rule 6 Salt and add various spices only after the potatoes are ready. If you salt the potatoes during or before frying, it will give off moisture, which will prevent the formation of a golden crust. Once the potatoes are cooked, transfer them to a platter with a slotted spoon to allow excess oil to drip off. Then salt and add spices. Enjoy your meal!