How to properly fry potatoes in a slow cooker. Fried potatoes in a slow cooker: crispy, flavorful. The best recipes for fried potatoes in a slow cooker with onions, mushrooms, and garlic. Fried potatoes in cartoon

You can also fry delicious potatoes with a crispy crust in a slow cooker. This cooking method requires less effort. Onions add a savory sweet note to the dish.

Ingredients

4-5 potato tubers;
1 onion;
4-6 tbsp. sunflower or olive oil.
Salt, spices to taste.

Peel the potatoes, rinse. Remove the peel from the onion and wash it in running water.

Cut the potato tubers in any way: into circles, slices, strips. The pieces should not be too thin so that they retain their shape during cooking.

To make potatoes fried in a slow cooker crispy, you need to first soak the pieces in water for a few minutes, then rinse with cold water and dry them with a paper towel.

Finely chop the onion. Grease the bottom of the multicooker bowl with vegetable or olive oil. Place chopped potatoes on the bottom. Salt, pepper, season with spices and other seasonings. Select the “Roasting” program and set the cooking time to 30 minutes.

Then add the onion, close the lid again and leave for another 10 minutes. When the dish is ready, open the lid and leave to heat for 5 minutes. Serve in portions, garnished with herbs.

Country-style potatoes in a slow cooker

Country-style potatoes
Appetizing slices of fried potatoes, crispy on the outside and soft on the inside, are an excellent appetizer and side dish for the main dish.

Ingredients

1 kg of potatoes;
4 tbsp. sunflower or olive oil;
1 tsp oregano;
100 g dill;
Salt, pepper, spices to taste.

Wash and peel the potatoes, cut out the eyes. Cut into medium-sized slices. Small tubers can be cut into 2 parts.

Prepare dressing for potatoes. In a deep bowl, mix refined vegetable or sunflower oil with salt. Add pepper, oregano and other spices to taste. Place the potato wedges in a plate with this sauce and mix thoroughly until all the pieces are soaked.

Place the potatoes along with the oil in the multicooker bowl. Close the lid and select the “Frying” mode. Set the cooking time to 40 minutes. Check and stir the potatoes periodically.

Before serving, rinse the dill and sprinkle it over the potatoes placed on plates.

How to fry potatoes in a multicooker, peasant style

This is another type of fried potatoes, here the multicooker replaces the Russian oven.

Ingredients:

potatoes – (600 – 700) g;
vegetable oil – 50g;
greens: parsley, dill, basil (to taste);
salt and spices (to taste).

Cooking sequence:

1. Prepare potatoes according to the recipe “How to fry potatoes in a slow cooker in the classic way”, cutting each potato into 6 parts.

2. Cut the greens.

3. Mix all the ingredients of the dish: potatoes, vegetable oil, herbs, salt and spices.

4. Place all ingredients into the multicooker bowl.

5. Set the multicooker operating mode to “baking” and the time to 30 minutes.

6. After 15 minutes, the dish needs to be stirred.

7. After 30 minutes, a signal will sound indicating that the potatoes are ready. All you have to do is press the “cancel” button to stop the heating process.

Potatoes fried with mushrooms in a slow cooker

Mushrooms and potatoes are a good combination. Champignons will make the dish even more satisfying, and cream will add tenderness and sophistication.

Ingredients

600 g potatoes;
500 g of mushrooms (champignons or oyster mushrooms);
1 onion;
2 paprikas;
100 ml heavy cream;
50 g of greens;
Refined sunflower or olive oil;
Salt, pepper, spices to taste.

Wash and peel the potatoes. Cut the tubers into medium-sized cubes. Peel the onion, rinse in cool running water and finely chop.

Pre-soak the mushrooms in cold water to remove dirt. Then rinse again under cool water. Peel, remove membranes and cut into slices or slices.

Grease the bottom of the multicooker bowl with olive or sunflower oil. Select the “Fry” mode and wait until the oil heats up. Then add the onions and mushrooms and cook until the onions are soft and translucent and the mushrooms are golden brown.

Then add chopped potatoes and paprika. Add salt, pepper, spices to taste. Mix the cream with 50 ml of water and pour over the potatoes and mushrooms. Close the lid and set the cooking time to 40 minutes.

When the device signals that the dish is ready, add chopped greens. Close the lid and let it sit for 15 minutes so that the potatoes and mushrooms are saturated with aroma and taste.

Potatoes fried with cabbage in a slow cooker

Fried potatoes with cabbage in a slow cooker
Another ingredient that potatoes go well with is cabbage. When fried, it will acquire a piquant taste, complemented by tomato paste.

Ingredients

500 g potatoes;
300 g white cabbage;
1 onion;
2 tbsp. tomato paste;
1 fresh carrot;
1 glass of water;
Sunflower or olive oil;
Salt, spices to taste.

Wash the cabbage. Remove leaves. Chop into strips with a sharp knife. Wash the potatoes, peel them, remove the eyes. Cut into medium cubes.

Peel the carrots and cut into thin strips. Grease the multicooker bowl with sunflower or olive oil. Peel the onion, rinse and finely chop. Add cabbage, then potatoes, carrots and onions.

Pour tomato paste into a bowl. Salt, pepper, add spices and seasonings to taste. Close the multicooker bowl and set the “Frying” mode. Set the cooking time to 20 minutes.

Potatoes fried in a slow cooker with cheese

Potatoes with cheese
A cheese crust covering the potatoes will make the dish even more delicious. In a slow cooker, the cheese will be baked in an airy layer.

Ingredients

10 medium potatoes;
150 g cheese;
100 g mayonnaise (store-bought or homemade);
30 g butter;
Salt, seasonings, pepper to taste.

Rinse the potatoes in cold water and remove the skins. Cut out the eyes and use a sharp knife to make deep, even cuts at a distance of approximately 5 mm.

Coat each potato with mayonnaise. Salt, pepper, add spices to taste. All cuts must be coated.

Grease the multicooker bowl with vegetable or olive oil. Fold the potatoes neatly, cut side up. Place a piece of butter on each potato. Turn on the multicooker, set the “Baking” mode. Set cooking time to 40 minutes.

Meanwhile, grate hard cheese on a fine grater. 10 minutes before the end of cooking, open the multicooker and sprinkle cheese all over the potatoes. Serve with chicken or meat.

Potatoes fried with pork in a slow cooker

You can add meat to the potatoes and make a hearty and nutritious stir-fry.

Ingredients

300 g lean pork;
4-5 potato tubers;
1 onion;
1 fresh carrot;
2-3 cloves of garlic;
Salt, pepper, spices to taste;
Olive and refined vegetable oil.

Prepare all ingredients. Rinse the meat, remove veins and excess fat. Cut into large cubes. Peel the onion, peel the potatoes and remove the eyes. Rinse under cold running water. Peel the garlic and finely chop or squeeze through a press.

Grease the multicooker bowl generously with olive or sunflower oil. Add the onions and carrots and cook on the “Fry” setting for 5-10 minutes until the onions become transparent.

Meanwhile, fry the pork in a frying pan. Heat it over high heat with vegetable oil. Cook the pieces of meat for 5-10 minutes until they are covered with a golden crust.

Place the fried meat in the slow cooker, along with the onions and carrots. Select the “Frying” mode, pour in a glass of clean water or vegetable broth. The liquid should cover the meat. Cook for 30 minutes, then add the diced potatoes.

Close the lid and cook for another half hour. Serve with vegetable salad.

Roast potatoes with chicken in a slow cooker

In the classic roast recipe, pork can be replaced with a lighter and dietary meat - chicken.

Ingredients

6-8 medium-sized potato tubers;
1 medium carrot;
1 onion;
2 cloves of garlic;
500 g chicken fillet;
Salt, pepper, spices to taste;
Olive or vegetable oil for frying.

Prepare chicken fillet. Rinse it in cold running water and cut into large pieces. Grease the bottom of the multicooker bowl with vegetable or sunflower oil and lay out the chicken pieces. Salt and pepper to taste, add spices.

Peel the onion and cut into large half rings. Place on top of chicken fillet.

Peel the potatoes, rinse, cut into large cubes. Place on top of onion rings. Salt and pepper again. Peel the carrots and cut into rings. Place a top layer on top of the potatoes.

Peel the garlic, chop finely and place in a slow cooker. Close the lid, select the “Frying” mode and set the cooking time to 2 hours. Serve hot.

How to fry potatoes the classic way

This simple and beloved dish requires a small amount of ingredients and adherence to certain rules.

Ingredients:

potatoes – (600 – 700) g;
vegetable oil – 50g;
spices and salt (to taste).

Cooking sequence:

1. In order to fry potatoes in a slow cooker, you must first prepare them as follows:

Peel, wash and cut into pieces.
Soak for thirty minutes in water to reduce the percentage of starch content.
Dry with a towel, otherwise it will boil and not fry.

2. Place potatoes and oil in the multicooker bowl.

3. You need to know what mode to fry potatoes in a slow cooker. To do this, set the “frying” mode and set the time. In our case, 20 minutes is enough.

4. Close the lid and press the “start” button.

5. After 5-7 minutes, open the lid, stir the potatoes with a special spatula, add salt and close the lid again.

6. After another 5-7 minutes, open the lid again, add spices, stir and close the lid.

7. After 20 minutes, the potatoes will be cooked and the multicooker will signal this. At this time, you need to press the “cancel” button, otherwise the device will automatically switch to the “heating” mode.

Homemade roast with sour cream in a slow cooker

Roast is a classic recipe that can also be prepared in a slow cooker.

Ingredients

600 g of meat (pork or beef);
8 medium potato tubers;
1 medium onion;
2 tbsp. tomato paste;
2 tbsp. sour cream;
Salt, pepper, spices to taste;
1 glass of water;
1 tbsp. vegetable or olive oil.

Peel the onions and carrots, cut them into small pieces. Peel the potatoes, rinse and cut into cubes. Rinse the meat in cold running water and cut into small cubes.

Grease the multicooker bowl with vegetable or olive oil. Fry the onions and carrots on the “Baking” mode for 15 minutes. Add meat and cook until lightened. Place potato pieces. Mix water with tomato paste and sour cream, pour this mixture over the potatoes.

Add bay leaf, salt and pepper to taste. Turn on the “Frying” mode and set the cooking time to 1 hour.

Cooking features

For frying, you need to choose a certain type of potato. It should contain as little starch as possible so that the potato pieces do not fall apart when frying.

The least amount of starch is found in table potatoes, about 15% or 16%. These potatoes differ from fodder and industrial potatoes in their good taste and the fact that they do not darken for a long time in the air after peeling.

Before frying potatoes in a slow cooker, they must be dried with a paper towel. First, blot the whole tubers, then each portion of cut potatoes.

You can cut the tubers into pieces of arbitrary shape. The main thing is that the pieces are similar to each other. The most popular form is bars, circles or semicircles.

Onions and spices must be added at the end of frying. Salt the potatoes when they are almost ready.

It is better to take refined, purified vegetable oil for cooking so that the finished dish does not have an unpleasant aftertaste. You can add lard to potatoes.

Nutritionists do not recommend combining vegetable and animal fats together when frying. Therefore, if you are preparing a recipe for fried potatoes in a Redmond slow cooker using lard, you will have to stop using vegetable oil.

French fries in a slow cooker

Appetizing French fry sticks can be cooked not only in deep frying, but also in a slow cooker.

Ingredients

2-3 potato tubers;
1 liter of refined sunflower oil;
Tomato sauce;
1 medium lemon.

Wash the potatoes and remove the skins with a special knife. Carefully remove the eyes. Wipe the tubers dry with a paper towel and cut into oval slices or medium-sized strips with a sharp knife.

Prepare deep fat in a multicooker bowl. Pour 1 liter of vegetable oil into the bottom and turn on the heat.

While the oil is heating, cut the potatoes into equal-sized pieces. Switch the multicooker to frying mode and set the cooking time to 30 minutes. Place the chopped potatoes in the oil. Lift from the bottom with a slotted spoon. When the oil begins to boil, close the multicooker lid. By the end of cooking, the fries will float to the surface and become golden brown.

Carefully remove the fries from the hot oil to avoid burning themselves. Prepare a paper towel in advance to place the potatoes on so that any remaining oil and excess fat can drain off. While the slices are lying on the towel, salt and pepper them. Serve hot with tomato sauce. You can drizzle lemon juice over the fried potatoes.

Fried potatoes can be called a traditional dish. But this dish is tricky, not everyone succeeds, especially with a golden crust. Either it needs to be on high heat, or the lid needs to be kept open - there are secrets.

Potatoes fried using a slow cooker taste and look like baked ones. The potatoes turn out unusually soft, with a golden crust and a wonderful aroma. And this cannot always be achieved on the stove. In addition, thanks to the slow cooker, the vegetable retains the maximum amount of vitamins and nutrients.

Yield: 2 - 3 servings

How to serve the dish

Fried potatoes are a very tasty dish that cannot be called dietary. Therefore, when offering it to your loved ones or guests, you need to take into account two circumstances: the impact of all components of the dish on the human body and the beauty of the dish.

Potatoes have a high glycemic index. After consuming it, the body receives a large amount of glucose, which can turn into fat. But the dish already contains fat that has been exposed to high temperatures, which means it contains carcinogens. You can remove them from the body with the help of bran, vegetables and fruits.

Therefore, we will not serve fried potatoes with pickles, but will serve them with bran bread and a salad of fresh vegetables. Greens in large quantities will not only decorate the dish, but also fight carcinogens. It is very good to serve potatoes with vegetable juice, cabbage salad or boiled beets, the anti-carcinogenic properties of which are known.

When preparing any dish, you need to take into account not only its taste, but also the benefits or harm to the body. You don't have to completely give up your favorite foods, but you do need to be aware of their effects and have a sense of proportion.

Preparation

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A little secret

: To ensure crispy potatoes, soak the cut pieces in water for a few minutes, then rinse them with cold water and dry them with a paper towel.

The onion should be finely chopped. And to avoid crying, rinse it and the knife with cold water.

Pour oil into the bottom of the multicooker bowl and place chopped potatoes there. Add a little salt and season with spices.

Select the “Baking” program and leave for half an hour.

After the time has passed, open the multicooker, add the chopped onion, add a little more salt and mix everything carefully.

Close the multicooker lid and set the timer for another 10 minutes on the same setting. After a sound notification that the dish is ready, you can open the lid and enjoy the aroma.

That's all, delicious potatoes with a golden crust are ready.

Fried potatoes should be served hot as a side dish for fish and meat or as a main course. In addition, you can add vegetable salad, pickles, sauerkraut or herring.

Delicious fried potatoes in a multicooker (Panasonic, Redmond, Philips, Polaris, Scarlet, Moulinex, Vitek and other models) are easy to prepare. For this purpose, the “Baking” or “Frying” programs are provided. Focus on your model, and the frying process is the same everywhere. So, a simple and tasty recipe for fried potatoes for a slow cooker. By the way, fried potatoes can be cooked with, with (chicken), with onions, etc.

Ingredients for fried potatoes in a slow cooker:

1.5 kg potatoes;
½ measuring cup oil (any vegetable);
1 medium onion;
salt to taste.

Cooking process

Wash and dry the potatoes. Peel off the peel. Peel the onion and cut into half rings.
Cut the potatoes into even slices. You can cut it in different ways: into strips, into circles, on a special grater that will give it shape. The main thing is that the pieces are approximately the same, then it will fry evenly.
Dry the chopped potatoes on a paper towel. This way the potatoes will get the coveted crispy crust.
Pour sunflower oil into a frying pan. Over high heat, let the oil get hot. If you put potatoes in a cold frying pan, they will burn, so be sure to let the frying pan with oil warm up for 1-2 minutes.
Place the chopped potatoes into the frying pan. Do not stir the potatoes immediately, wait 5-7 minutes until the bottom layer is fried and a crust forms. Then you can stir more often, every 3 minutes, making sure that it does not fall apart.
5 minutes before readiness, add the onion. Place it on top of the potatoes for a few minutes, then stir. This way the onions will be ready at the same time as the potatoes.
Add spices, including salt, at the very end of cooking. If you salt the potatoes while frying, they will release more water and will look like they are boiled. Avoid this common mistake.

To remove excess starch from potatoes, soak them in cold water for 15 minutes. During frying, such potatoes will not stick together.

The potato dish can be varied. Add flavor by preparing -pan-fried potatoes with mushrooms.—

Fried potatoes in a slow cooker: step by step recipe

How to deliciously cook fried potatoes in a slow cooker

? As always, you need to clean and wash first for frying in the slow cooker. Cut it into cubes or into slices, as you are used to.

In what mode (program) to fry and how long to cook fried potatoes in a slow cooker

Pour oil into the slow cooker. Close the lid. Place the cursor next to the “Baking” or “Frying” mode. The time will be set by default to 40 minutes, this is quite enough for frying potatoes

Use the “Start” button to launch the program. Coarsely chopped potatoes take longer to fry in a slow cooker.

Vegetable oil heats up for about 4 minutes. Open the lid and place the chopped potatoes for frying in the multicooker. Add salt and pepper if you like, add spices for potatoes (optional).

Stir. Close the lid. Cook until signal. Ten minutes before the end, add the chopped onion. During the frying process, you can open the multicooker and stir if necessary.

If you like your fried potatoes brightly golden, you can fry with the lid open for a while. For a moderate crust, you can simply remove the valve. After the signal, the fried potatoes in the slow cooker are ready. Bon appetit!

Fried potatoes in a slow cooker recipe video

All housewives can be divided into two categories: those whose fried potatoes turn out crispy, and those who, no matter how hard they try, cannot achieve an appetizing crispy crust. It would seem that there is nothing simpler than frying potatoes, but in fact it turns out that even here there are some tricks. In this article you will learn the secrets of cooking fried potatoes in a slow cooker for every taste.

If you are just beginning to master the art of frying perfect potatoes, we invite you to test yourself with a classic recipe for preparing this dish.

You won't need much:

potatoes – 4 pcs;
salt - to taste;
sunflower oil.

Peel the tubers and fill them with water so that it completely covers the tops - this will prevent them from darkening.
Cut the potatoes into cubes.
In a multi-cooker bowl, heat the sunflower oil on the “Fry” program.
Drain all the water from the potatoes in a colander.
Pour the cubes into the hot oil, lower the lid and (importantly) do not stir for 3-5 minutes if you want crispy potatoes with a golden brown crust.
Then, with a few strokes of a wooden spatula, turn the potatoes over, being careful not to break the sticks. Ideally, the mass should be turned over into layers, and there should be a golden brown crust on the back side.
Change the program to “Bake”, lower the lid again and wait another 5 minutes.
Flip again with a few simple movements and leave covered for 5 minutes.
Before the third turn, salt the fried potatoes in the slow cooker and cook for the last 5 minutes.