Fried potatoes, how to cook - step by step photo recipe

Hi all! I have been a fan of fried potatoes, probably since childhood. I understand that this dish is not entirely healthy from the point of view of proper nutrition, but, nevertheless, I cannot deny myself a portion of crispy slices.

Mom knows about my passion and, therefore, when I come to the village to visit her, a whole frying pan of aromatic potatoes, fried with onions or in butter or lard, is certainly waiting for me. To go with it, we definitely open some cabbage salad in a jar or pickled tomatoes or cucumbers. Now I’m writing this, and I really imagined this culinary picture, my mouth is already watering.

I decided to make a selection of recipes for a reason. Firstly, I would like to share, in my opinion, the best options. Secondly, to get a response, in case you tell or recommend something that I don’t know about.

By the way, what do you do after you peel the tubers? If you put it in a bowl of water and then immediately cut it into a frying pan, then you probably won’t get a crispy crust. My advice is to be sure to dry them before slicing.

The best recipe for fried potatoes with onions in a frying pan

Simple, fast and tasty - these are the main advantages of the dish. I want to immediately add a remark. Do not use purple (Yalta) onions for cooking; during frying, they will change color and ultimately will not be very appetizing. You can use refined or homemade oil, depending on your preference.

Ingredients:

5-6 tubers;
sunflower oil – 50-70 ml;
salt – 0.5 tsp. (taste);
ground black pepper - a pinch (optional);
one medium onion.

How to cook

Wash the potatoes, peel and cut. The shape of the cut is not as important as whether the pieces are roughly the same size. Try to make slices of the same size, so the potatoes will not turn out half raw or partially burnt. It is convenient to cut it into strips - not too thin or thick. You can also cut the tubers into slices or circles - whichever you prefer. And very small tubers, the size of a cherry, can generally be fried whole.

Cut the peeled onion into small cubes. If the potatoes are chopped coarsely, then the onion can be chopped larger, for example, into quarters of rings.

Heat a sufficient amount of vegetable oil in a frying pan and place the chopped potatoes in it. It is advisable not to fry too many potatoes at once, as stirring them may turn into mush and not brown well. In the first minutes of cooking, you can cover the frying pan with a lid - this way the pieces will be better fried inside.

Cook for 3-5 minutes, then remove the lid and add the onion, stir. Cover the pan again and cook for another 3-5 minutes.

Add salt and black pepper. If desired, you can use other spices, but not too much so as not to interrupt the taste of the vegetables.

Stir again and fry without a lid until golden brown. The finished pieces will be easily broken with a spatula. Serve the dish immediately after cooking, before it cools down. You can serve it with lightly salted fish, baked chicken, pickles or fresh vegetables.

Fried potatoes in a slow cooker

Not only a frying pan and a stove will help you fry potatoes. This delicacy can be made in a slow cooker.

Take 1 kilogram of potatoes, 2 onions, salt, 300 ml of vegetable oil and 60 g of butter, spices and herbs.

The potatoes, as in previous recipes, need to be washed and peeled, then dried with a paper towel. Cut the potatoes into large pieces. Divide one medium-sized tuber into approximately 4 parts. Place the potato pieces in a multicooker bowl and pour in vegetable oil.

The timer is set to 25 minutes. Modes such as “Baking”, “Vegetables” or “Frying” are suitable here. When the “smart device” notifies you that cooking is complete, you need to cut the onion into rings, put it in the potatoes, stir everything, then set the cooking time for another 20 minutes.

Add butter to the prepared dish - the potatoes will turn out tender.

Fried potatoes with mushrooms, champignons and onions

Agree, you won’t find a simpler dish for lunch or dinner. I think every recipe deserves praise. I often cook with mushrooms for my husband. Fresh oyster mushrooms, boletus mushrooms, and indeed any wild mushrooms are suitable here. You can add garlic for flavor. It will be even tastier if you add bacon slices. As for spices, I prefer to use turmeric or paprika; I definitely add ground black pepper, which I recommend to you as well.

Ingredients:

7-8 tubers,
mushrooms – 250 g,
onions – 2 heads,
vegetable oil for frying,
2-3 pinches of salt,
½ tsp. paprika,
black pepper - to taste.

Preparation:

Prepare all products. Next, cut the champignons into slices or strips.

Chop the onion into cubes, although you can cut it into half rings or rings. In my opinion, this is not important.

Cut the potatoes into slices or the same way as mushrooms.

First heat the oil in a frying pan, and then just add the potatoes and fry them for 5 minutes. Then add the champignons, but don’t stir them yet. Continue frying for 6-7 minutes. After this, turn the potatoes over, add the onion and cook for another five minutes.

You can now add spices. Fry for 10-15 minutes, turning over the potato slices 2-3 times during this time.

I want to make a small digression and return to fried potatoes and bacon. So, one day I had to eat it raw. I messed up a little with the cooking technology. Then my mother told me that I needed to start by boiling the potatoes in their skins.

The gist is this:

Fry sliced boiled potatoes.
Separately, fry the bacon and onions.
We combine everything, add spices and herbs, let the contents of the pan turn golden and serve.

The most popular potato recipes

Potatoes are a universal product. If you think that frying is the only way to cook, you are mistaken. It is boiled, steamed, baked in the oven, added to salad, and used as a pie filling. The bravest chefs make vodka from potatoes.

The bulk of the proteins, vitamins and minerals that potatoes are rich in are contained in the cambium layer. Therefore, it is recommended to cut the peel thinly, otherwise the lion’s share of substances valuable to the human body will be lost.

Vegetables and herbs are combined with potatoes. It is often served accompanied by various pickles, sauerkraut or pickled mushrooms. But there are foods with which it is not recommended to be used. We are talking about milk, sugar and fruit.

Let's look at popular and delicious step-by-step potato recipes, and you will have the opportunity to see for yourself.

Stuffed potatoes

Stuffed potatoes are a beautiful dish that is suitable for an everyday feast and looks great on a holiday table. I use fish, various meats, mushrooms or vegetables as fillings. You can use the filling as you wish.

Ingredients:

Potatoes – 12 pcs.
Carrot – 1 pc.
Tomato paste – 1 tbsp. spoon.
Wheat flour – 1 tbsp. spoon.
Sour cream – 4 tbsp. spoons.
Vegetable oil – 3 tbsp. spoons.
Onion – 1 pc.
Pork – 400 g.
Meat broth – 500 ml.
Salt and pepper.

Preparation:

Chop the onion into small cubes and fry in oil until golden brown. Pass the pork through a meat grinder twice, add the onion, salt and pepper and stir.
Cut off the top of the peeled potatoes and remove the core using a knife or spoon. To prevent it from falling apart during baking, the wall thickness should be within one centimeter. Fill the potatoes with the resulting mixture.
Fry the grated carrots in oil until softened. In a separate pan, without adding oil, fry the flour until creamy. Add broth to flour, stir, add carrots along with sour cream and tomato paste and stir.
Place the prepared potatoes on an oiled baking sheet and pour the sauce over them. All that remains is to send the dish to the oven. Bake at a temperature of two hundred degrees for about an hour.

When I first prepared this masterpiece, the family was delighted. Since then, I periodically prepare delicacies to satisfy the culinary needs of my household. I hope the treat leaves the same impression on your family members.

Potato casserole

This culinary masterpiece is truly outstanding. I’ll tell you about him.

Ingredients:

Potatoes – 1 kg.
Minced pork – 500 g.
Onion – 2 heads.
Carrots – 2 pcs.
Mushrooms – 300 g.
Processed cheese – 200 g.
Eggs – 5 pcs.
All-purpose seasoning, pepper, salt.

Preparation:

Boil the peeled potatoes until fully cooked. Chop the onion and pass the carrots through a medium grater. Fry the prepared vegetables in oil until half cooked along with chopped mushrooms.
Add minced meat to the pan, stir and fry until cooked. At the very end, salt, pepper and sprinkle the contents of the pan with seasoning.
Pass the boiled potatoes through a coarse grater, and beat the eggs with salt.
Place half the potatoes on the bottom of the pan, spread half the cheese on top, and then the whole filling. Pour half the egg mixture over everything, add the remaining ingredients and pour in the eggs.
Place the pan covered with foil into the oven. At 180 degrees, the casserole cooks for about twenty minutes. I recommend serving it in combination with pickles or sour cream.

There is no doubt that the dish is prepared simply. To make the delicacy beautiful, before serving, garnish with sprigs of fresh herbs and figurines of fresh vegetables.

New Year's holidays are already around the corner. If you are planning a New Year's menu, include this recipe. All guests will be delighted with the masterpiece.

Baked potatoes with vegetables

I offer a vegetarian recipe - baked potatoes with vegetables. Although it contains no meat products, the dish is hearty and tasty, and can be served separately or as an addition to fish or meat.

Ingredients:

Potatoes – 500 g.
Bell pepper – 2 pcs.
Onion – 1 head.
Eggplant – 1 pc.
Garlic – 3 cloves.
Olive oil – 0.33 cups.
Table vinegar - 2 tbsp. spoons.
Pepper, salt, ground oregano, basil.

Preparation:

Rinse the vegetables called for in the recipe with cold water. Peel the potatoes and cut into thick slices. Remove the stem from the eggplant and the seeds from the pepper. Chop them coarsely.
Prepare the form. I recommend using a wide and deep container so that the vegetables are filled halfway. It is inconvenient to mix vegetables in a small form. Place potatoes on the bottom of a greased dish.
Place onion, pepper and eggplant on top. If desired, fry the onion first. As for other vegetables, they are used raw.
In a deep bowl, mix dried herbs, add salt, olive oil and vinegar, pepper and beat. Pour the resulting mixture over the vegetables. It is important that the dressing covers everything evenly.
Place the pan with vegetables in the oven for twenty minutes. Temperature – 200 degrees. After the time has passed, stir the contents of the mold and continue cooking, reducing the temperature to 170 degrees. After 40 minutes, remove the dish.

If your family does not follow a vegetarian diet, you will definitely like this delicacy. In addition, if you wish, you can always supplement it with baked lamb or diet rabbit.

Stewed potatoes with mushrooms

The next recipe is stewed potatoes with mushrooms. To prepare, take your favorite mushrooms. Canned, frozen, and fresh will do. This will not affect the result in any way.

Ingredients:

Potatoes – 1.5 kg.
Mushrooms – 350 g.
Onion – 2 heads.
Carrots – 2 pcs.
Garlic – 3 cloves.
Oil, bay, salt, pepper.

Preparation:

Cut the peeled and washed potatoes into medium slices, place in a saucepan and cover with water. Place the container on the stove
While the main ingredient is cooking, wash the mushrooms, dry them and chop them into small pieces. Pass the carrots through a coarse grater and chop the onion into cubes.
First fry the onion in hot oil, then add the carrots, stir and fry together. At the very end, add the mushrooms to the frying pan and fry until the moisture evaporates. At this stage, salt and pepper the contents.
After the water boils, put a few bay leaves and garlic pressed through a press into the pan. When the potatoes become soft, add the mushrooms fried with onions and carrots and stir. Simmer the dish under the lid until done. Stir the contents of the pan.

This stewed potato is combined with various additions, including salted salmon, vegetable salads, cold cuts or regular kefir. It will delight you with its excellent mushroom aroma and spicy taste.

Potato pancakes

It is unknown who invented potato pancakes. Some claim that Belarus is the birthplace of the dish. Ukrainian chefs unanimously declare that a masterpiece has been created in their country. It's not that important. The main thing is that the dish, despite its simplicity, is really tasty.

If you have never cooked them before, I offer a simple recipe. With its help you will make rosy, crispy and delicious pancakes, combined with sour cream.

Ingredients:

Potatoes – 4 pcs.
Flour – 4 tbsp. spoons.
Eggs – 2 pcs.
Salt.

Preparation:

Pass the washed and peeled potatoes through a meat grinder or fine grater. Add flour along with eggs and salt. Mix everything. The main thing is that there are no lumps in the mass.
Heat the vegetable oil in a suitable frying pan and spoon in the potato mixture. When the pancakes are cooked on one side, flip them over. Since everything happens quickly, I don’t recommend leaving the stove.

Despite its enviable simplicity, the dish will fight back against intricate croutons or primitive pizza, especially if served in combination with a sauce containing sour cream and herbs.

Fried potatoes with onions in lard

It turns out aromatic and rosy, appetizing and satisfying. The calorie content of such a dish is 175 kcal per 100 g. The onion gives the dish a special subtle aroma and a light sweetish taste. The simplest recipe is in front of you!

For frying, it is advisable to use lard with small layers of meat. You can take both salty and fresh, and based on this, adjust the amount of salt in the dish.

Ingredients:

pork lard – 70-100 g;
potatoes - 5-7 medium-sized tubers;
onion – 1 pc. (average);
table salt – 2 pinches;
freshly ground black pepper - a pinch.

Preparation:

Remove the skin from the lard and cut it into small cubes. Place in a dry frying pan.

Over moderate heat, melt the fat from the lard, and remove the resulting crispy cracklings from the frying pan and place them on a separate plate.

While the lard is rendering, wash and peel the potatoes with a brush. Medium to low starch varieties work well for frying. In this case, you can be sure that the slices will retain their shape well when stirred and will be evenly covered with a golden crust. Cut it into cubes of medium size and thickness.

Peel the onion and chop finely. By the way, in order not to shed tears from it, put the knife under a stream of ice water more often.

After removing the cracklings from the pan, add the chopped potatoes. Cover the pan with a lid with a steam vent and fry the vegetables over low heat for 4-6 minutes, until golden brown.

Stir as little as possible so that the pieces do not break or become deformed.

When the bottom of the dish is browned, turn the potato slices over and add the onion, salt and pepper to the pan. Cover again and cook in the same mode for another 3-5 minutes.

As soon as you see that the bottom layer of vegetables has become crispy, stir gently. Now the cover can be removed to the side; it will no longer be needed. Cook for a few more minutes, you can stir once more so that it cooks evenly.

At the end of cooking, place the cracklings in the pan and mix with the potatoes. Or you can serve them separately - depending on your preference.

Rosy and fragrant potatoes are ready to serve. All that remains is to get a jar of cucumbers or tomatoes from the cellar and cut up fresh bread.

How to fry potatoes in a frying pan with a crust

How to properly and deliciously fry potatoes so that they turn out crispy? We bring to your attention a simple recipe, such potatoes will not pull anyone away by the ears!

Ingredients:

potato,
vegetable oil,

Recipe:

Place the peeled potatoes in a bowl without water, then cut the prepared root vegetables into thin slices. If possible, place the potato pieces in a special bowl and place them in the microwave for 1-2 minutes. at maximum power. Then remove the potatoes, stir them, then put them in the microwave for another 1-2 minutes. All this is necessary in order to get rid of excess moisture, since the toastiness of the finished dish depends on the degree of dryness of the pieces. The main thing is not to let the potatoes burn. If you don’t have a microwave oven, you can skip this step of preparing fried potatoes, although in this case the cooking time will increase almost 3 times, and the quality of the crispy crust will be much worse. If you wish, you can simply place the potato pieces on a towel to remove moisture.
Pour refined vegetable oil (odorless) into a preheated dry frying pan and place a potato block on it. When the oil begins to bubble around this slice, you can add the rest of the potatoes and cover the pan with a lid.
After some time, open the pan slightly, check the degree of browning of the bottom layer, if it is browned enough, carefully turn the pieces of root vegetables over. It is also necessary to remove drops of moisture from the inside of the lid so that they do not get into the potatoes. When you notice that it is dry enough and turns over easily, you can open the pan halfway. After a while, remove the lid completely. Constantly maintain a fairly high level of flame under the frying pan, only at the very end turn it down a little.

Appetizing fried potatoes cooking secrets

Before peeling potatoes, they must be thoroughly washed.
Immediately place the peeled potatoes into (cold) water so that they do not have time to darken.
Potatoes cut into slices, cubes or strips must be washed again and dried on a towel or cloth napkin. Then it won't stick together.
You need to pour refined oil (2-3 mm layer) into a frying pan and wait for it to heat up. When a light smoke appears above the frying pan, you can place the prepared potatoes on it.

To create a crispy crust on the potatoes, be sure to turn up the heat to increase the heat in the pan before placing them in the pan.
Turn the potatoes only after they are slightly browned.
After about 10 sec. After increasing the heat, you can put the prepared pieces of root vegetables into the frying pan. Then, after about 0.5-1 minutes, you can turn the heat down a little lower again, then carefully turn the potatoes over, shaking the pan slightly. If you use a spatula or spoon for this purpose, the potato pieces will probably be deformed or completely broken, but this will not happen when you shake the frying pan. The main thing is not to spill the oil and not get burned! Then continue cooking the dish over medium heat until fully cooked. In this case, you will be able to fry the root vegetables evenly and avoid getting the effect of “stewed” potatoes.
It should also be noted that it is best to salt fried potatoes after they are fully cooked, then their final taste will be much better! Now you know how to fry potatoes correctly and tasty, we wish you success in this easy task - cooking fried potatoes.

How to fry potatoes with pork and onions

In this recipe, just like with bacon, the products are first fried separately, then combined and cooked until cooked.

What do you need:

300 g meat,
half a kilo of potatoes,
large onion,
salt to taste,
garlic to taste,
vegetable oil,
spices.

Preparation:

Cut the potatoes into cubes, wash and dry.

Cut the pork into pieces and the onion into half rings.

Pour oil into the frying pan as much as you see fit, but still not too much. Fry the meat over high heat until browned. During frying, at the end, sprinkle with spices (including salt).

Add potatoes. Fry, stirring, until a crust begins to appear on the pieces. Add the onion, and at the very end of cooking, add crushed garlic.

Mix everything again and you can serve.

Potatoes cooked with egg

This dish is prepared quite quickly, it can be made when guests unexpectedly arrive or when there is a lack of time. You will need the following ingredients: about 1 kg of potatoes, 4 chicken eggs, vegetable oil, pepper and salt to taste.

Wash the potatoes, peel them, cut them into strips. Heat a frying pan, add oil, add the main product and cook it over medium heat for about 15 minutes. When the potatoes are almost ready, salt and pepper them, beat in the eggs, and fry until done. This dish can be served with both vegetables and meat. It will be delicious in any case.

It’s up to you to decide how best to fry potatoes, with what ingredients. Don't be afraid, experiment. Bon appetit!

Recipe for fried potatoes with onions and zucchini

Just as you can’t spoil porridge with oil, you can’t spoil potatoes either. Any additional ingredient is only a plus. I offer another option for a delicious dish for dinner.

Products:

6-7 tubers,
small zucchini,
onion head,
head of garlic,
greenery,
vegetable oil,
spices.

Stages:

I won’t talk about preparing vegetables, this is already clear. For the roast, cut the zucchini into slices or cubes. I first cut the vegetable lengthwise and then crosswise.

Chop the onion into strips. In general, I don’t think that cutting is important here. Do as you like.

Prepare the potatoes and start frying them by preheating the oil in a frying pan.

As soon as you see that the bottom has begun to brown, turn it over. Add onion and continue frying. Stir gently a couple of times.

Then add the zucchini. Keep cooking. As soon as the vegetables begin to fry in the pan, add garlic, spices and herbs. Keep on the fire for 5-8 minutes and you can serve.

By the way, as an option, zucchini can be replaced with eggplants. Many claim that the blue ones add a mushroom flavor to the dish. Frankly, I haven’t tried cooking this way, but I found a video recipe that I suggest you watch. I’ve already taken note of it, it all turned out very appetizing.

Description of preparation:

The main secret of delicious crispy fried potatoes is a golden crust.
And this is precisely what often becomes a problem for many cooks: making potatoes, especially when they are fried in large quantities in a frying pan, crispy, but at the same time bringing them to readiness is not so easy. Today I will tell you how to make crispy fried potatoes. There are several secrets to a crispy crust: dry the potatoes before frying, dip them in well-heated oil and salt them a few minutes before they are ready. Purpose: For lunch / For dinner / In a hurry Main ingredient: Vegetables / Potatoes / New potatoes Dish: Hot dishes / Side dishes Diet: Vegetarian food

How to simply fry potatoes with sausage and onions

This recipe turned out, one might say, piping hot. Just today at the market I bought lightly salted ivasi herring. While walking home, I was thinking about what was better: boiling or frying potatoes. I decided to go with the second option. My husband asked me to add sausage.

Required Products:

5-6 potatoes,
onion head,
vegetable oil,
150-180 g boiled sausage,
greenery,
spices.

How to cook:

Cut the “varenka” into cubes and the onion into half rings. But, again, cutting is optional. Perhaps you like cubes, slices, straws, etc.

Cut the peeled potatoes into slices and place in a frying pan with hot oil. There is no need to cover with a lid. The mode on my electric stove was set to 4. Do not fry over low heat, as the slices are more likely to steam than fry. But you don’t need it on high either - they’ll just burn. It's too early to salt.

As soon as the potatoes begin to crust a little, turn them over. Do not stir by moving the spatula back and forth across the pan, but rather turn it over - once, twice.

Add onion, stir and continue frying. After 5-7 minutes, add the sausage and sprinkle with spices. In addition to salt, I took suneli hops.

Now you no longer need to leave the frying pan for a long time. Mix potatoes with onions and sausage often, bring the products to the desired degree of readiness. Don't forget the greens.

History of the origin of potatoes

At the end of the article you will find a fascinating history lesson. It is unknown on which continent man first discovered potatoes. Its habitat is considered to be South America. The vegetable began its distribution in Peru. Historians have made such assumptions.

Ancient people, searching for an alternative way to obtain food, discovered wild potato tubers in the ground.

The ancient Indians living in South America prepared potatoes in a variety of ways. But the favorite was a dish that resembled chips. It was stored for a long time and satisfied hunger.

The vegetable appeared in Europe in 1565. The Spanish King Philip 2 ordered the plant to be delivered to the palace. Despite this, the vegetable did not immediately receive recognition. At first, potatoes were grown incorrectly due to lack of experience and knowledge. Europeans also tried to eat unripe tubers, poisonous fruits and tops, which led to poisoning and health problems.

And although people rebelled against eating potatoes, European kings did everything they could to spread the plant in an attempt to solve the problem of hunger. In the mid-seventeenth century, the vegetable gained popularity and acquired the status of the main European agricultural crop.

Potatoes appeared on Russian territory at the end of the seventeenth century. During his visit to the Netherlands, Peter I became interested in this strange vegetable and took it with him. Initially, in Russia the plant was considered a curiosity and exotic. At balls and receptions they were served as an overseas delicacy, seasoned with sugar.

In the mid-nineteenth century, the country's leadership began to distribute instructions on growing and eating potatoes. As a result, the vegetable began to be grown on a large scale, eaten, given to livestock as feed, and processed into alcohol and starch.

Fried potatoes are much more appetizing and tastier if they are cooked with a crispy crust and a beautiful, even golden color. How to achieve this effect when frying in a frying pan?

How to fry potatoes in a frying pan with a golden, crispy crust?

Ingredients:

medium-sized potatoes – 5-7 pcs.;
coarse salt - to taste;
Refined sunflower oil – 90 ml.

Preparation

First of all, the potatoes must be washed, peeled and cut into slices of the desired shape. Most often, the tubers are chopped into circles or cut into bars approximately five to seven millimeters thick.

After chopping, be sure to rinse the vegetable several times in cold water to remove as much starch from the surface of the slices as possible. After this, dry the slices, blotting them with a towel to remove excess moisture. This procedure is one of the unchangeable conditions for obtaining a crispy, golden-brown effect when frying potatoes.

Pour unflavoured sunflower oil into a wide frying pan (necessarily with a thick bottom) and let it warm up thoroughly. Now put the prepared potato slices in it in a small layer. The smaller the portion of potatoes that are fried in a frying pan at a time, the more rosy and crispy the resulting dish.

After the potatoes become golden brown and crispy, put them on a plate, add some salt and serve while hot.

How to properly and tasty fry boiled potatoes with a golden crust?

Ingredients:

potatoes, boiled – 5-7 pcs.;
onion – 95 g;
coarse salt - to taste;
a mixture of Italian dry herbs – 1 pinch;
– several branches;
Refined sunflower oil – 60 ml.

Preparation

You can fry not only raw potatoes with a crispy crust, but also boiled ones in their skins. This method is especially good if the vegetable tubers available are small and it is much more difficult to peel them raw. This is also a great way to make a delicious dinner using leftover boiled potatoes after preparing other dishes.

In order for boiled and peeled potatoes to turn out crispy after frying, they must be cooled down, or even better, additionally cooled in the refrigerator. Cut it into circles approximately three millimeters thick (leave small fruits whole) and place them in thoroughly hot sunflower oil without aroma. Just like when frying raw potatoes, we try to fry the smallest portion of the vegetable at a time so that it is located in a thin layer along the bottom. Fry the boiled potatoes, without disturbing, until they acquire a beautiful golden brown color on one side, and only then turn them over to the other side. Add salt to the product to taste, season with pepper and aromatic Italian herbs. Let it brown on the other side as well, and then put it on a plate, season with herbs and serve.

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!

Video on how to fry delicious potatoes with carrots and garlic

Prepare this unusual side dish for meat dishes and they will tell you: It was delicious!

You have learned delicious and simple recipes with our favorite potatoes. And that’s not all, in the following articles we’ll look at how fried potatoes are deliciously prepared with meat.

It would seem that what could be simpler than fried potatoes? However, not all housewives know how to fry it deliciously. Either the potatoes burn and stick to the pan, then they turn out to be crispy and raw inside, then they fall apart and turn into mush, or they turn out to be too dry or greasy. The recipe provides detailed instructions on how to deliciously fry potatoes at home in the most ordinary frying pan. The exact weight and proportions of the ingredients are indicated, each step is described minute by minute.

The secrets of crispy fried potatoes

This simple and very tasty dish is quite finicky to prepare. So, to get potatoes with a crispy crust, you need to choose them correctly, prepare them and, of course, fry them. And the advice of experienced housewives will help us with this:

For frying, choose firm tubers with pinkish-skinned varieties that do not overcook.
You can achieve a crispy skin on potatoes faster by frying pre-boiled root vegetables.
As a rule, potatoes are fried in refined vegetable oil. And if you choose cream for these purposes, then make sure that the potatoes do not burn.
You can cut root vegetables in different ways - into cubes, circles, strips, etc. The main thing is that the pieces are thin.
Before cooking, it is recommended to pour cold water over the potatoes and keep the root vegetables in it for about half an hour. This way the potatoes will not stick together when frying, but some of their beneficial properties will also be lost.
You can fry potatoes with onions, mushrooms, meat and carrots. It all depends on your taste preferences.
Place the potatoes in the pan only when the oil is hot.
In order for all the pieces to fry evenly, the potato layer should be no higher than 5 cm.
You need to salt the potatoes when they are almost ready.
To ensure crispy potatoes, fry them first on a high burner and then on a medium burner.
If you don't want to end up with stewed potatoes, don't cover the pan.
Do not stir the root vegetables often, but it is better to do this carefully with a wooden spatula.
To ensure the potatoes are thoroughly browned, sprinkle them with lightly sifted flour.

Useful tips from experienced chefs

Potatoes can be cooked not only in butter or sunflower oil. There are dozens of other oils you can fry with. This will not change the crust of the potatoes, but the taste will change dramatically. For example, you can use mustard, corn, peanut, and hemp oils.

As for spices, here the root vegetable is friends with almost everyone. It is very tasty to combine it with herbs, such as basil or rosemary. You can use infusions such as suneli hops or herbes de Provence. You can also use fenugreek, saffron, coriander, paprika, chili, garlic and other spices.

Simply serving the potatoes with fresh herbs is also a good option. Especially with green onions. Ukrainians often eat lard with it. And if you learn how to prepare tomato, cream, cheese or mushroom sauces, then fried potatoes will instantly become a gourmet dish!

Just a few nuances that we described today will help you achieve perfect crispy potatoes in any pan!