How to fry potatoes in a frying pan? Fried potatoes: recipe. Crispy fried potatoes - cooking secrets

It is difficult to count how many recipes for dishes made from this root vegetable exist in the world, but fried potatoes have been and remain close to our hearts. Let's find out all the details, how to quickly and tasty, and most importantly, how to properly fry potatoes in a frying pan so that they turn out tender and with an appetizing golden brown crust.

Surprisingly, there are also many options for preparing aromatic tubers on a cast iron stove, but we tried to collect the most interesting and original recipes for you.

How to fry potatoes in a frying pan

The rules for frying potatoes are the same for any type of cutting: strips, slices, cubes, slices, and even fried whole new potatoes - they are prepared using the same technology. We offer a step-by-step look at each nuance of “potato cooking.”

How long to fry potatoes in a frying pan

The only difference can be time, because the smaller the pieces, the faster the dish will be ready. For example, it takes no more than 5 minutes to fry potato circles, 10-15 minutes to fry straws, and 20 minutes to whole small tubers of a young harvest under a closed lid.

At what heat to fry potatoes in a frying pan?

To obtain crispy crusts, it is best to place finely chopped and boiled potatoes in well-heated oil and fry the potatoes in it over high heat. This way the potatoes won’t have time to become saturated with fat and we’ll get beautiful golden brown crusts.

As for large cuts or cooking whole raw tubers, the temperature regime will change.

First, fry the potatoes over high heat for literally 5 minutes, then, under the lid, simmer the potatoes a little over medium heat, stirring them occasionally. When the tubers are almost ready, add heat to the stove and cook the “koloboks” until crunchy.

It is worth remembering that potatoes can be salted only after they are cooked, otherwise the vegetable will give juice, and as a result we will get not a fried dish, but a stew.

Which pan is best to fry potatoes in?

No matter how far modern technology goes, no Teflon or ceramic frying pans will ever be able to give us the result of frying potatoes like cast iron.

In a cast iron frying pan, heat is distributed evenly, which allows you to cook potatoes quickly and with those desirable crunches.

New potatoes in a frying pan: recipe with garlic

Ingredients

- 1 kg + -
— ½ -1/3 cup + -
- 2-3 cloves + -
- 1 bunch + -
Seasoning “Mixed peppers”- ½ tsp. + -
- taste + -

How to fry whole new potatoes in a frying pan

When at the end of summer we receive the first potato harvest with small tender tubers, we just want to quickly fry these tender “balls” in a frying pan.

The recipe we offer you is simply delicious. All your friends will be delighted with the cooked potatoes.

Young potatoes do not even need to be peeled; it will be enough to rinse them thoroughly with a soft brush. It is advisable to choose tubers of the same size, approximately the size of a quail egg.
Preparing the marinade for potatoes. Grind the garlic into a paste and mix with finely chopped dill, pepper, salt and vegetable oil.
Rub the resulting mixture onto the potatoes and leave for 15 minutes. During this time, the contents of the saucepan should be stirred a couple of times.
After a quarter of an hour, set the cast-iron frying pan to heat up, then unload the entire contents of the container onto it - potatoes with oil and spices.
Fry the buns over high heat, stirring them occasionally, until crispy.
Use a skewer or toothpick to check if the potatoes are ready. As soon as the potatoes become soft inside, the dish can be considered ready.

Fried potato slices

This very simple, but not particularly fast option for frying raw potatoes in slices in a frying pan will come in handy on the holiday table and will deservedly join the list of the most delicious original snacks.

Ingredients

Potatoes (large) – 4 pcs.;
Sunflower oil – 80-100 ml;
Garlic salt - to taste;
Black pepper powder - to taste.

How to fry potatoes in circles in a frying pan

Dry the peeled tubers on a kitchen towel, then chop them into even circles, which should also be dried from the released juice using paper napkins.

To make slicing round, smooth potatoes faster, you can use a grater/shredder.

Place a wide, voluminous frying pan over high heat, pour oil into it and wait until it gets hot.
Place potato slices in hot oil in one layer and fry them on both sides until crispy red. Literally 2 minutes on each side.
Place the finished chips on a paper towel, and only when the excess fat is absorbed into the paper, sprinkle the potatoes with garlic salt and pepper.

The potatoes stated in the recipe are enough for 4 full servings, so the whole family will have enough tasty treats for the evening.

Boiled fried potatoes are perhaps the best and simplest side dish for a holiday table, which can be served with absolutely any meat, fish or vegetable main course.

Ingredients

Medium size potatoes - 10 tubers;
Unrefined sunflower oil – 100 ml;
Extra salt - to taste;
Parsley – 1 bunch;
Dill greens – 1 bunch;
Onions – ½ pcs.;
Garlic – 3 cloves.

How to fry boiled potatoes in a frying pan

Preparing potatoes for cooking

We peel the potato tubers and boil them whole in salted water until tender, then put them on a board and leave to cool.
After the potatoes have cooled, each tuber should be cut in half lengthwise.

Fry potatoes in a frying pan

Place the frying pan on a high flame and pour oil into it.
As soon as the oil is hot, place all the potato halves in it with the flat side and fry them until they are thick and red-brown, and then turn them over and fry on the other side.
Place the finished potatoes on paper napkins to remove excess fat.

Making a dressing for potato snacks

Chop all the greens very finely and mix with a pinch of salt and garlic passed through a press.
Chop the onion into thin rings.
Sprinkle all the potatoes with a dressing of herbs and garlic and place the finished dish on a plate in a heap. Place onion rings on top.

Boiled potatoes fried in a frying pan turn out very tasty, appetizing and satisfying. This traditional Slavic treat is served with a classic sauerkraut salad or salted mushrooms.

When buying French fries, we always wonder why they are always so crispy in a cafe, but when we fry them at home in a frying pan, they are soft? Yes, all because such a treat needs to be prepared correctly, then our potatoes in oil will turn out just as good, and even better.

Making such a dish at home with your own hands is very simple; you don’t even need any photos or video recipes, because our step-by-step instructions will explain everything more than clearly.

Ingredients

Medium potatoes – 6-8 pcs.;
Hot red pepper – 1-2 tbsp;
Vegetable oil (odorless) – 1-1.5 cups;
Extra salt – 2 pinches.

How to deliciously fry French fries in a frying pan

1. Wash the potatoes, peel them and cut them into relatively thick bars, as evenly as possible.

2. Sprinkle the potato slices with pepper, mix thoroughly so that all the slices are evenly coated with the seasoning, then transfer them to a sieve.

A sieve is needed so that the juice released from the potatoes drains, because if the liquid gets into the oil, the potatoes will boil and not fry. In addition, the oil will “shoot” in different directions.

3. Now pour vegetable oil into a dry, deep, but not very wide, frying pan and bring it to a boil over high heat.

4. As soon as the oil heats up to the desired state, reduce the heat to medium and add 2 armfuls of potatoes to the oil. You shouldn’t put a lot of sticks into oil at once.

5. Fry the potatoes for just a couple of minutes until they have a firm red-brown crust and remove them with a slotted spoon onto a paper napkin.

6. After all the potatoes are fried, sprinkle them with salt and immediately begin tasting, otherwise the salt will make the potatoes soft.

What can you use to fry potatoes in a frying pan?

Properly fried potatoes are already a super-tasty dish loved by many. However, in our traditional cuisine there are thousands of different recipes for frying potatoes with different additives. What you choose for yourself is a matter of your taste.

Potatoes fried with onions

The most popular option is frying potatoes with onions. In some recipes, chopped onion into rings is added to the frying pan at the same time as the potatoes.

Other recipes still advise adding the onions in the middle of the frying cycle. But the most optimal option is to separately fry the onions in another frying pan, followed by adding sauté to the finished potatoes.

Fried potatoes with mushrooms

Potatoes with mushrooms are a true autumn treat. It should be prepared in the same way as potatoes and onions. That is, it is advisable to first fry the onions and mushrooms in oil, then remove the frying and pour the potato cubes into the vacated frying pan.

Fry the root vegetable for 15 minutes and only then mix it with mushrooms, salt and anoint with spices.

Delicious potatoes with fried cracklings

Potatoes fried with cracklings are no less popular. Small pieces of lard are placed in a hot frying pan and fried until the fat is rendered, in which the potatoes are then fried in cubes.

Hearty appetizer of fried potatoes with meat

Potatoes with meat are also very popular, especially for men. To begin with, you should fry the meat in oil until cooked, and only then add potatoes, which are fried in oil saturated with meat aroma.

Using the same system, potatoes are prepared with liver, heart and other offal.

Potatoes are the most popular type of side dish in everyday and holiday menus. And knowing how to properly and tasty fry potatoes in a frying pan, your family will always be able to enjoy their favorite fried potato dishes, prepared in the old new way.

How to fry crispy potatoes in a frying pan, video from the chef

Our chef will show you how to properly fry potatoes in a frying pan: tasty, crusty, crispy, just like French fries.

Many people love potatoes and, in fact, they have become so firmly established in our diet that we cannot imagine life without potatoes, they are included in a huge number of dishes and have become simply irreplaceable for us...

But today we will talk about simple fried potatoes, and this article will most likely be useful to novice cooks, because its preparation does not cause any particular difficulties, you just need to follow a few simple rules and everything will work out...

How to cook fried potatoes recipe with photos step by step

It wasn't the first time I turned out delicious potatoes. I still remember my first bad experience at the age of 12 - the potatoes turned out half burnt and half raw, and it was a laugh and a 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 own experience and do not claim that this is the only correct way...

— It is very important to pay attention to the choice of frying pan; a cast iron one with a handle is best

— Potatoes should be no more than 2/3 of the volume of the frying pan, otherwise it will boil and not fry

— I never cover potatoes with a lid while frying, and I don’t advise you to

- Only after the potatoes are fried, cover them with a lid and let them sit for 5-10 minutes

- Dry the potatoes before frying with a waffle or paper towel

— The frying pan must be heated before putting in the potatoes (if you don’t heat it up, the potatoes will stick)

So, let's get started:

1) Peel the potatoes, remove all the eyes, trying to remove the skin as thinly as possible. I just peel the potatoes and put them in the sink, then wash them, they don’t have time to darken. If you still can’t peel it quickly, fill a pan with water and put the peeled potatoes there.

After peeling, wash it thoroughly and clean up missing eyes and other defects in the potato.

2) Now you need to cut it. Some people find it more convenient to do this on a cutting board, but I prefer to cut while holding it in my hands. First, we cut the potatoes in half (so it’s better to take small potatoes, it will be neater and more convenient), and then we cut each half into thin slices.

First, pour water into 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 potatoes fall, they will splash; it is better to add water later as needed.

3) After all the potatoes have been cut, they need to be dried. To do this, lay it out on a towel. If you cut the potatoes into a pan of water (which is even better, because unnecessary starch will go away with the water, you can let the potatoes stand in the water for about half an hour), drain them through a colander, let them drain, and then put them on a towel.

4) Place the frying pan on the stove, over the highest heat, pour in vegetable oil (don’t be sorry) so that it covers the bottom of the frying pan by about 0.5 cm, wait until it gets hot, when a slightly noticeable white smoke appears (but not rocker smoke 🙂, don’t overdo it).

Now, very carefully, so as not to burn yourself with hot oil, place the potatoes in the frying 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 heat is low, you won’t get a crispy crust. You need to stir at intervals of about 3-5 minutes.

5) Mix very carefully, as if lifting the bottom layer of potatoes, which has already set, and replacing it with the top, not fried one. Do not stir too often, otherwise the potatoes will not have time to form 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 them and add onions, stir and fry further, but you need to stir the onions a little more often, they burn faster. If you don't want to add 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 sit for 10 minutes.

8) You can serve potatoes. Potatoes can be used as a side dish and served with meat, fish, cutlets, chicken, herring, or anything; potatoes go very well with almost all foods. Complete the dish with potatoes with salad or other vegetables, pickles or cabbage.

Bon appetit!

Easy-to-implement dishes deserve the attention of modern people. Since you can fry potatoes in a frying pan in no time, we suggest considering the best variations. It turns out so delicious that the whole family will ask for more. Let's start!

No. 1. Fried potatoes in a frying pan: “classic”

butter - 40 gr.
potato tubers (large) - 6 pcs.
garlic cloves - 5 pcs.
dill - 25 gr.
sunflower oil - 70 ml.
spices

We tell you how to fry potatoes in a frying pan correctly, taking into account all the subtleties.

1. Clean and rinse the tubers, place in cold water for a quarter of an hour. In this simple way you will get rid of excess starch.

2. Chop the potatoes into cubes of equal size. Melt 2 types of butter in a frying pan and send the potato strips for frying.

3. Do not cover the dishes. Wait 7 minutes, during this period you need to mix the ingredients once.

4. Now reduce the heat to medium. Fry the slices until crusty for another 10-12 minutes.

5. 3 minutes before completion, add garlic pulp. Turn off the stove, sprinkle the dish with seasoned salt and chopped dill.

No. 2. Potatoes fried with crust and onions

medium onion - 2 pcs.
potato tubers - 7 pcs.
spices

Not everyone knows how to fry potatoes according to the rules in a frying pan. You can cook it deliciously with a crust and onions in no time.

1. Chop the peeled potato tubers and chop into bars. Chop the onions into halves of rings.

2. Place the potatoes in water for 10 minutes, then remove and eliminate excess liquid. To do this, place the vegetable pieces on napkins.

3. Heat the oil in a frying pan until it bubbles. Set the average power. Lay out the potato wedges.

4. Let sit for 7 minutes, then carefully turn over with a spatula. Don't break the pieces.

5. Turn the burner down slightly to between low and medium. Wait 10 minutes, stir the contents several times.

6. After the allotted period of time, add onion half rings. Stir and bring the dish until cooked. This will take about 8 minutes.

7. Before turning off the stove, add spices, salt, and you can chop the green stuff. Consume the dish hot immediately.

No. 3. Fried potatoes with garlic crust

butter - 30 gr.
potato tubers - 7 pcs.
garlic cloves - 6 pcs.
sunflower oil - in fact
seasonings

We suggest considering another interesting variation on how to fry potatoes. We recommend cooking it in a frying pan; the dish is very tasty and has a crust when frying with garlic.

1. According to the already familiar scheme, prepare the tubers by peeling and chopping into cubes.

2. Heat the butter and add the vegetable oil by eye. Place the potatoes and let sit for 7 minutes without stirring.

4. During the allotted time, you need to turn the contents over a couple of times. Now sprinkle with spices and don’t forget to add salt. Wait 6-8 minutes and turn off.

No. 4. Potatoes fried with mushrooms

garlic cloves - 8 pcs.
onion - 2 pcs.
mushrooms (preferably champignons) - 0.6 kg.
potatoes - 1 kg.
dill - 45 gr.
spices

Fried potatoes with onions and mushrooms will conquer even the most sophisticated gourmet. We will cook it in a frying pan, here is the recipe.

1. Chop the potato tubers into cubes of equal size for uniform heat treatment.

2. Crush the garlic cloves into a paste. Chop the onion into cubes or halves of rings. Fry vegetables with oil.

3. In the bowl where the vegetables were simmered, fry the mushroom slices. They should lose volume and become rosy. Stir in onion and garlic.

4. How to fry potatoes: place them in a frying pan in sizzling oil, hold for 7 minutes. Stir, add salt and spices to make it delicious.

No. 5. Fried potatoes with meat

potatoes - 900 gr.
dill - 60 gr.
pork - 0.4 kg.
spices

Before frying the potatoes, decide on the meat. Pork cooks best in a frying pan.

1. Wash the meat, chop into bars. You can pre-beat it to make the product softer.

2. Now heat the oil until it sizzles. Place the pork on the grill to give it a crust. Salt and season with spices.

3. When the crust appears on all sides, reduce the power, cover the dish with a lid and simmer for a quarter of an hour.

4. Tackle potato tubers. They need to be cleaned and chopped. Stir into pork, let sit for 10 minutes, do not cover contents.

No. 6. Fried potatoes with cheese

potato tubers - 8 pcs.
cheese - 0.35 kg.
dill - 50 gr.
spices

1. Before frying the potatoes, you need to chop them into 2*2 cm cubes. It turns out delicious in a frying pan.

2. Place the vegetable in the sizzling oil, keep for 7-10 minutes until a crust forms. Then reduce the power to the middle level.

3. Time yourself for at least another 10 minutes. It is necessary to control the heating of the stove so that the potatoes do not burn, but are baked inside.

4. When the dish is almost ready, sprinkle it with spices and crumble coarsely grated cheese.

5. Close the dish, set the heat to minimum and wait 5 minutes. Add herbs before tasting.

No. 7. Potatoes with crust, fried with lard and apple

lard with layers of meat - 0.2 kg.
potatoes - 1 kg.
onion - 2 pcs.
apple - 1 pc.
seasonings

1. Peel the fruit and cut out the core. Chop into cubes or wedges. Chop the onion into half rings and the lard into slices.

2. Now heat the oil, not too much, until it sizzles. Add lard and wait until it turns light.

3. Reduce the burner to medium, add the diced or cubed potatoes. Keep for 6 minutes, stir.

4. After 5 minutes, turn over again. Add onion and apple, set aside for 12-15 minutes. Finally, sprinkle with spices and salt. Ready!

No. 8. Country-style potatoes in a frying pan

potatoes - 0.6 kg.
vegetable oil - 70 ml.
spices

Before frying country-style potatoes in a frying pan, you need to marinate them deliciously.

1. Select medium-sized tubers. Rub them with a hard sponge while holding them under the tap. Do not peel off the peel.

2. Now chop the tubers into “orange” slices. Make a marinade from oil and your favorite spices, leave the slices in it for a quarter of an hour.

3. Place in a hot frying pan and fry for 10 minutes at maximum power. Next, reduce the indicators and cook for another 5-7 minutes.

Today's material was devoted to how to cook delicious fried potatoes. All manipulations are carried out in a frying pan; you do not need a lot of effort or components.

Greetings, my dears! Who doesn't love delicious fried potatoes with a crust? Today I’ll tell you how to fry potatoes in a frying pan deliciously. It would seem such a simple question, but there are so many possible answers to it... :)

I just love this dish! From early childhood. When the parents “worked magic” in the kitchen and the smell of fried potatoes spread throughout the house - it was a holiday! And every family has its own cooking methods and recipes. But to achieve a golden crust, the rules are the same. I'll start in order. To make it more clear, I’ll add photos.

Which potatoes are better?

Two varieties are best suited for frying - pink and yellow. Choose tubers with thick skins and fresh ones. Old tubers may not produce crispy potatoes and the dish will not taste the same.

Fried potatoes are great for a hearty lunch. 100 g of fried potatoes contains 300 kcal. It will turn out better with lard. But if you eat it in moderation and don’t fry it too much, it will also retain its beneficial substances!

Oil selection

Take refined sunflower oil. Deodorized unrefined will definitely not work. It will smoke, foam and interrupt the taste of the dish.

They are also fried in lard. Then so many calories will be added to the food, oh-oh-oh! If you are on a diet, then it is better to avoid eating lard with potatoes. You can also cook with butter. Then your dish will come out especially tender. But you will need to watch the potatoes very carefully. Slices burn very quickly in this oil. Experience is needed here.

The ideal option is a mixture of vegetable and butter. The quantity depends on the serving. On average, 1 kilogram of potatoes requires 125 ml of vegetable oil and 2 tbsp. spoons of cream

What kind of pan should I cook in?

You can also use a deep fryer, but for me, it’s somehow soulless. Delicious potatoes “like in childhood” are still better prepared in a frying pan.

Immediately discard aluminum cookware and those with a thin bottom. Two ideal options: cast iron and aluminum with a thick bottom. The dishes should be wide so that it is convenient to mix and not put the potatoes in several layers. For example, this would go:

Vitesse "Le Splendour" frying pan with lid, marbled, with removable handle, color: burgundy. Diameter 26 cm. VS-2269

To the store
ozon.ru

Perfect cut

Straws 5-7 mm thick. Then the dish will come out toasted on the outside and soft on the inside. To save time, I advise you to use a vegetable cutter. This is the one I really like:

It turns out much faster than cutting on a board. Especially when you need to cook for a large family or guests will soon arrive. And so I sliced it, quickly fried the potatoes, made a salad and everyone was happy :)

How to fry with a golden crust

The secret to a perfectly fried dish is to get rid of excess starch. Then it will be easier to get potatoes with a crust. Pour cold water over the slices until they are barely covered. Leave for about 15-20 minutes. Next, drain the water and lightly rinse the straw again. Place the slices on a towel and blot all the pieces.

A very important rule: you cannot place raw potatoes in a cold frying pan or in unheated oil. It will not fry, but will stick and will not be tasty. Therefore, first turn on high heat, place the frying pan and pour in the oil. Let it warm up thoroughly.

I wrote above about the ideal combination of butter and vegetable oil. You can cook only with vegetable oil. Everything is to your taste :)

To check if the pan is hot, add one potato wedge. If the oil sizzles, you are ready to cook.

Place the pieces on a hot surface and let them toast. Set the heat to medium. There is no need to stir, check or touch it in any way. Let it cook for 3-5 minutes. Then, with a deft movement of the spatula, turn the potatoes over. It should turn over in a whole layer. This will work if you did everything correctly. Fry the dish on the other side for the same time. And do this 1-2 more times.

How long to fry potatoes in a frying pan for a total of about 20 minutes

The entire process takes place without a lid. If you cover it, you will get not fried, but stewed potatoes, loose and falling apart. Add salt and pepper only at the end before the last stirring. You can also add grated garlic “at the end” - it turns out very tasty!

To reduce calories, place potatoes on a paper towel. Excess oil will be absorbed and reduce the fat content of the dish. By the way, you can also eat potatoes when losing weight.

Now you know the secrets of how to cook fried potatoes in a frying pan, very tasty and with a golden crust. Now is the time to start experimenting with different flavors. Garlic or onions, plus herbs are a great option.

Step-by-step recipe with photos of frying potatoes with onions

Potatoes prepared this way are often cooked in my family. Combining spices with onions makes for a simple yet tasty and nutritious dish.

5 large or 10 small potatoes;
1 medium onion;
1/2 tsp. salt;
1/3 tsp. ground black pepper;
1/3 tsp. sweet paprika;
2-3 bay leaves;
oil for frying.

Wash and peel the tubers. Cut the potatoes into slices or slices like chips.

In a deep bowl, add spices to the chopped slices. If you are cooking from frozen potatoes, follow the same step-by-step steps.

Break the bay leaf into small pieces. Mix everything together thoroughly.

Peel the onion and chop it into cubes. Pour oil into a frying pan and place it over medium heat. When the oil is hot, place the potatoes in the pan.

Toss with a spatula until each potato wedge is coated with oil. While frying, turn the slices several times to brown on all sides. When you see the potatoes become half soft, add the onion cubes. Don't do this before, otherwise the onion will burn and there will be embers.

Stir and cover the pan with a lid. Let everything simmer in the frying pan.

When you see that the onions have softened and the potatoes have become crispy, the dish is ready. Using a spatula, remove everything onto a plate. Taste for salt and add spices if necessary.

Tasty and quick with mushrooms

To feed the whole family, take half a kilogram of tubers, 300 g of fresh champignons (well, or any other mushrooms that you like), 4 medium cloves of garlic, 1 medium onion, and herbs, salt and pepper to taste.

Prepare the potatoes (read above for how to do this). We cut into strips, wash and so on. Chop the onion and garlic finely and fry separately in oil. Finely chop the greens.

Cut the mushrooms into slices and fry separately. You can use the same frying pan where you fried the onions and garlic. Fry the champignons until a crust forms. This usually takes about 10 minutes.

Place the potatoes in a very well-heated frying pan and fry according to approximately all the rules. When the potatoes are almost ready, add mushrooms, onions with garlic and herbs. Salt, pepper, stir and remove from heat. The traditional Russian dish is ready! Serve it with vegetable salad and sour cream.

How to cook with meat

To prepare the dish quickly, let's start with the meat. Boil it or bake it in the oven. We will add ready-made meat to the potatoes.

For 4 servings you will need the following ingredients:

4-5 tubers;
onion – 1 pc.;
garlic – 3-4 medium cloves;
already prepared meat - 300 g (beef, lean pork or bacon slices will do).
your favorite spices, salt, pepper and herbs to taste.

Heat the oil in a frying pan, add the chopped tubers and fry on one side for 3-5 minutes over high heat. Turn over and add onion. Reduce heat to medium. Stirring occasionally, fry for another 10-15 minutes.

Cut the finished meat into small cubes. When the potatoes are almost done, add the garlic. Fry for another minute and add meat. If it comes out a little dry, add a little water - half a cup. Stir again. While the water is evaporating, add salt and pepper. When the water has evaporated, add chopped herbs. That's it, food is served! Crispy golden potatoes with meat - a hearty lunch.

Crispy potatoes with lard

And this recipe is from my dad. It has one secret ingredient.

Required ingredients:

half a kilogram of tubers;
lard with meat layer – 100 g;
onion – 1 pc.;
spices to taste;
The secret ingredient is half an apple without core and skin.

Cut the onion as you like, and the apple into thin strips. The lard should be cut into small strips. Heat the frying pan thoroughly and add a little vegetable oil so that it doesn’t turn out too greasy. After all, the lard will melt. Place lard in a very hot frying pan. Reduce heat to medium. When you notice that the layers of meat in the lard have turned white, add potatoes. Turn over after 5-7 minutes. We wait another 4-5 minutes and turn it over again.

Then add the chopped apple and onion at the same time. Fry for another 10-15 minutes, stirring. Add spices at the end. You can sprinkle with coriander. Salt, pepper, mix. Adding an apple makes it taste amazing! Give it a try.

Boiled potatoes with onions

This option is unusual in that we will fry the potatoes already boiled in their jackets :)

Required ingredients:

900 g potatoes in skins;
4 tbsp. l. vegetable oil;
2 pcs. onions;
1 clove of garlic;
2 tsp. spoons of dried herbs;
salt and pepper.

Wash the tubers and boil them in their skins. Cook until done for about 10-15 minutes. When the potatoes have cooled, cut into cubes. If the tubers are fresh, then I do not peel them. And if the harvest is last season, then it is better to clean it.

Pour two tablespoons of vegetable oil into a heated frying pan. Fry the chopped onion and garlic until golden brown. Transfer to a bowl. If you don't like garlic, you don't have to add it.

In the second half of the oil, fry the potato cubes. During cooking, add pepper and salt to your taste. When the cubes are already browned on all sides, add frying. Cook for a few more minutes.

Remove from heat and sprinkle with fresh herbs or dried herbs. This side dish is best served immediately.

How to make a delicious sauce

Potato dishes cannot be called gourmet. They are prepared as an everyday meal. But if you add a touch like sauce here, you can pleasantly surprise your family and friends. Colored sauce would be a great solution. There is a sauce recipe that goes perfectly with all three dishes.

To prepare you will need:

2-3 medium onions;
parsley root or celery root;
tomato paste – 1 tablespoon;
olive oil – 2 tablespoons;
2 tablespoons lemon juice;
dry wine - 3 tablespoons (red or white - no difference);
1 teaspoon honey. It should be liquid. If you only have candied, you need to melt it;
1 pinch of ground red pepper;
salt.

Chop the onion and parsley root (celery) very finely and place in a saucepan with a thick bottom. Take a glass of water (100 g) and add honey, tomato paste, lemon juice. Mix everything and pour into the pan with the vegetables. Add wine there too.

Place the pan on low heat and simmer for 30-40 minutes. The mixture must be stirred periodically. Bring it to readiness - add salt, pepper, mix and remove from heat. Let the sauce cool and serve it in a gravy boat.

Look, I also found a short video as instructions to make everything clearer.

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Boiled potatoes are an excellent side dish that goes well with fish and any meat, but this dish has one drawback - it is only tasty when freshly prepared. But, as a rule, every housewife always cooks with a small reserve so that her household, God forbid, does not go hungry. But what to do with yesterday's potatoes? It’s tasteless to reheat, throw away - transfer the food! It turns out that in just 5 minutes you can prepare very tasty fried potatoes with a crust. At the same time, you don’t need to bother with the oven for a long time; these potatoes are cooked in a frying 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 frying pan with a crust? Everything is indecently simple. Take yesterday’s boiled potatoes and place them in a wide saucepan or bowl; a plastic food container will do just fine.
By the way, in order for the crust of fried potatoes to be crispy, it is better to use not freshly boiled potatoes, but yesterday’s potatoes, since they have already dried out a little, which is what we need)))))
In a cup or small bowl, mix 1 teaspoon paprika, 1/4 tsp. hot red pepper seasoning, a little ground black pepper, a little salt. (If you are cooking potatoes with a crust for the first time, then be careful with hot pepper. It is better to put less at first, and then add to taste.)
Add a couple of spoons of ketchup and mix everything well.
Pour the resulting spicy mixture over the potatoes, mix with your hand so that the mixture coats all the potatoes more or less uniformly.
To avoid getting your hands dirty, you can cover the container with potatoes and mix by gently shaking the container.
Sprinkle the potatoes with flour, shake in the 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, add the potatoes to the pan. It is advisable that the potatoes lie in one layer.
Fry the potatoes in a frying pan 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, you can add salt and pepper. Fry the potatoes on all sides.
That's all! As you can see, frying potatoes in a frying pan with a crust is very simple, and most importantly, quick and practical! I hope you enjoy this fried potato recipe, it has saved me many times))))).