Plumbing

How to fry boiled potatoes. How to fry potatoes in a frying pan with a crust

This is probably the easiest and fastest recipe for making delicious potatoes. In addition, ruddy golden round potatoes will even decorate a holiday table as a side dish.

Ingredients:

Potato

Vegetable oil (olive)

Salt

How to fry boiled round potatoes

1 . It is better to choose potatoes of the same size, medium or small. Wash the potatoes thoroughly, put them in a saucepan and cover with water. Salt the water or add cucumber pickle (this will prevent the potatoes from boiling). Bring to a boil, reduce heat and simmer for 20-25 minutes. When the potatoes are cooked, drain the water and cool. Peel the boiled potatoes from their skins.

2 . Sprinkle a pinch of salt into a heated frying pan with vegetable or olive oil and place the potatoes. There should be at least 3 mm of oil at the bottom so that the potatoes brown well on the sides.

3 . Fry the potatoes on all sides until golden brown.

Delicious boiled-fried potatoes are ready

Bon appetit!

Many people probably know that potatoes contain a large amount of carbohydrates in the form of starch. Potatoes also contain coarse, indigestible fiber. But few people know that 300 grams of raw potatoes contains the daily dose of vitamin C needed by the human body. Any heat treatment above 60 degrees completely destroys this vitamin. Therefore, in boiled-fried potatoes Vitamin C is missing. Raw potatoes contain iron, potassium, magnesium and other trace elements.

Raw potatoes contain 94 kcal per 100 grams. And it has a high glycemic index for vegetables - 50 (increases appetite). In comparison, bell peppers have a glycemic index of 15, and eggplants generally have a glycemic index of 10. Boiled potatoes have an even higher glycemic index of 95 (with a maximum of 100).

Small and medium potatoes contain more vitamins. The healthiest raw potato salad with pepper and lemon.

Fried potatoes are an everyday dish, but experienced housewives serve them at the holiday table. This is not surprising, because the crispy crust and piquant taste of spices will not leave even the most sophisticated gourmet indifferent. Many novice cooks have difficulty preparing potatoes in large portions in one go. The slices stick together, fall apart and cook poorly. The situation can be corrected if you follow certain nuances. Let's look at them in order.

Features of cooking fried potatoes

For a truly delicious dish, choose potatoes with pink skin. Such tubers contain the least starch.
You can fry potatoes either pre-boiled, cooled, or raw.
To give the dish a special taste, you can combine potatoes with onions, meat, mushrooms, breadcrumbs, seasonings and herbs.
If you boiled the tubers in advance, peel them and chop them into bars, cubes, rings, and half rings. The same applies to chopping raw root vegetables.
Choose the “right” dishes. To get potatoes with a crust, it is necessary to carry out heat treatment in a cast iron or steel frying pan.
Place potatoes only in hot oil. In this case, stirring is carried out at the beginning of frying, otherwise the slices will fall apart.
If you salt the vegetables immediately after putting them in the pan, the potatoes will absorb the fat and begin to disintegrate. Salt must be added 3 minutes before the end of the procedure.
To get tender but piquant potatoes, fry them in a mixture of vegetable oil and butter. Proportions are calculated at your discretion.
If you are preparing a large portion, divide it into several parts. Do not allow the potatoes to be placed on the pan more than 5 cm in height.

Fried potatoes: traditional recipe

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

Wash the tubers, remove the peel. If the potatoes are not pink in color, soak them in cold water for 15 minutes. Add lemon juice to the liquid to prevent the fruits from darkening.
Prepare a dry cast-iron frying pan, pour vegetable oil into it, add butter. Heat the ingredients over high heat and stir.
Chop the potatoes into cubes, cubes or rings (if the fruits are small). Place the slices in a heat-resistant bowl and stir. The oil should coat each piece.
To get potatoes with a crust, cook the dish without a lid. If the root vegetable absorbs oil, add more. Fry at maximum power for 6-7 minutes.
Now reduce the heat to medium. Stir the potatoes, moving the fried pieces up. Cook for another quarter of an hour, stirring the mixture every 5 minutes.
3 minutes before cooking, salt the dish or skip this step. Salt can be added after arranging the potatoes into portioned plates. Serve garnished with chopped dill.

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

Peel the garlic and chop it into thin slices. Chop the onion into cubes or half rings. Prepare potato tubers for frying (washing, peeling).
Chop them into cubes or slices. Wash the champignons/oyster mushrooms, cut the mushrooms along the grain. Take a thick-walled frying pan, pour oil into it, place it on the stove and heat it to maximum.
Now fry the garlic slices, after 3 minutes add the potatoes. Cook the dish on high for 5 minutes, then reduce the burner to medium.
Cook the dish for another 10 minutes. Now you need to fry the onions and mushrooms using a second frying pan. Once you have done this, mix the mixture into the potatoes.
Now fry the mixture over maximum heat until golden brown. 1-2 minutes before cooking, salt and pepper the dish, add a slice of butter. Serve garnished with chopped dill.

Fried potatoes with onions

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

Wash the tubers, remove the peel, chop into strips. Place the fruits in cold water and add a little lemon juice. After 20 minutes, remove the potatoes and leave them to drain on a sieve.
Pat the potatoes with napkins to remove any remaining moisture. Heat a frying pan over high heat, pour in oil. Heat it up and place the potato slices into the bowl.
Fry the straws for 5 minutes, stirring once. After this period, a crust should form. Add chopped onion into half rings and a piece of butter (optional).
Fry the dish for another 10-15 minutes, under no circumstances cover with a lid. 2 minutes before readiness, add salt and mix gently. Serve potatoes with sour cream and green onions.

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

First you need to cook the meat. Send it to boil, fry or cook in the oven. Chop into cubes or thin slices. If desired, the meat can be replaced with bacon.
Prepare the potatoes. Peel the tubers, rinse and chop into bars. Soak in lemon water for 10 minutes, then remove and dry with towels.
Take a heat-resistant dish with a thick bottom, pour in the oil and place over high heat. After 2 minutes, add the potatoes and fry them for 4-6 minutes.
After the specified period, stir the composition. Now chop the onion and place it in the frying pan. Reduce the stove's power to medium.
The duration of heat treatment is 12-15 minutes. When the time has passed, add chopped meat and garlic through a crush to the potatoes.
Add pepper, herbes de Provence, and salt. After 5 minutes, turn off the burner, sprinkle with dill, leave the potatoes covered for 5 minutes. Start using.

Roasted Potatoes with Nutmeg

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

Prepare the potato tubers; they need to be washed, peeled and cut. Sprinkle the slices with nutmeg, pepper and salt. Heat a thick-bottomed frying pan over high heat.
Add corn oil and butter to the bowl and stir. After 2 minutes, fry the potatoes. Cook it on high for 5 minutes.
Next, stir, reduce power to medium. Cook the dish for another 15 minutes, stirring once every 5 minutes. After the specified period, place the potatoes on plates, garnish with herbs and sour cream.

ground crackers (rye, wheat) - 40-50 gr.
potatoes - 550 gr.
butter - 80 gr.
salt - 10 gr.

Rinse the potatoes under the tap, remove the skins, chop into slices or cubes. Soak in cold water adding a little lemon juice. After 10 minutes, remove and dry.
Place the butter in a frying pan, heat it and place the potato pieces in a heat-resistant container. Fry at maximum power for 5 minutes, eventually a golden brown crust should appear.
When the specified time has elapsed, reduce the heat to medium. Cook the potatoes for another 15 minutes, during which time you need to stir them 3-4 times. Before finishing cooking, add salt, crackers, and ground pepper.

Prepare fried potatoes according to the traditional recipe. Consider technologies with the addition of meat, ground crackers, mushrooms, and nutmeg. People who want to enjoy potatoes with a crispy crust should place the slices in hot oil and fry them over high heat. After the blush appears, the power of the stove is reduced to the middle level.

Video: how to deliciously fry potatoes

Boiled and fried potatoes are the easiest dish to prepare. It can be a side dish or an independent Lenten dish. The aroma of fried tubers will not leave anyone indifferent.
Recipe contents:

It would seem, well, what’s so difficult about boiling potatoes! This dish is familiar to everyone and loved by many. However, the potatoes will taste better if you fry them before serving. If you want to master the simple science of frying potatoes, you have to start somewhere. We’ll talk about this step by step in this review.

If desired, you can fry potatoes in vegetable oil, a mixture of vegetable and butter, lard, lard, bacon, etc. The final taste will depend on the fat used. If you want a more filling and high-calorie dish, use lard; butter will give a more delicate taste. Today we will prepare boiled new potatoes, but you can use any tubers, for example, winter ones. To make the potatoes much more interesting and tastier, take small fruits. This method will also save you from the tedious process of peeling potatoes, because... According to the recipe, the potatoes are boiled and fried directly in the skins.

Cutlets, stewed meat, or just a fresh vegetable salad are suitable as a side dish for potatoes. Also, using vegetable oils for frying potatoes, this dish will perfectly diversify the menu on fasting days. This dish turns out appetizing and tender thanks to the wonderful taste properties of young tubers with thin skin, full of vitamins and nutrients.

Calorie content per 100 g - 192 kcal.
Number of servings - 3
Cooking time - 30-35 minutes

Ingredients:

New potatoes - 600 g
Pork lard - 50 g
Bay leaf - 2 pcs.
Salt - 1 tsp.
Ground black pepper - a pinch

Step-by-step preparation of boiled and fried new potatoes:

1. Wash the potato tubers and scrape the skin. There is no need to completely peel the potatoes. Place it in a saucepan, fill it with cold drinking water and place it on the stove.

2. Add bay leaf, season with salt and bring to a boil over high heat. If desired, you can add a clove of garlic, a peeled onion, celery root and other spices for taste. Then turn the temperature down to minimum, cover the pan with a lid and cook the tubers for about 15 minutes until soft.

3. Check readiness by piercing a toothpick - it should easily enter the tubers. Do not use a fork for this purpose, because... the tubers will fall apart. After draining the pan, leave the potatoes in the pan, which you place on the stove over medium heat. Leave for 2-3 minutes so that the tubers dry and all moisture evaporates.

4. Meanwhile, cut the lard into pieces.

5. Place the frying pan on the stove and add the slices of lard.

6. Heat them and remove from the pan. Although you can leave it if you wish if you like cracklings.

7. Place the potatoes in the pan and turn on medium heat.

It would seem that nothing could be simpler than boiled potatoes - boil them and serve! But boiled potatoes will become much tastier if they are first fried in vegetable oil before serving. If you wish, you can use a mixture of vegetable and butter, this will make the potatoes more tender, but you should not fry with butter alone, as it may burn.
The recipe for how to fry boiled potatoes is designed for young potatoes, but it can be used for any, it’s just that young potatoes turn out much more interesting, especially if you take small ones. In addition, this cooking method will save you from the tedious process of peeling young potatoes, because according to our recipe they are boiled and fried directly in the skins.
I strongly recommend that you boil young potatoes not in water, but by steaming them: to do this, simply place a metal colander with washed potatoes on a pan of water and cover it with a lid. This is the most gentle way of preparing any food, which preserves the maximum amount of vitamins and other useful substances. The taste of potatoes is the same as those boiled in water, but much more healthy. Well, frying will give it a very appetizing look and aroma. For those who have their own potatoes, this recipe will be a great opportunity to use very small potatoes and prepare a delicious, aromatic dish from them that can be served on its own with salad or pickles.
Potatoes are also good in various combinations, especially with mushrooms or meat, as in recipes
or , or both together, like .

Number of servings: 2
Calories: Medium calorie
Calories per serving: 320 kcal

To prepare boiled fried potatoes, you will need:

Young potatoes – 0.5 kg
garlic – 2 cloves
greens – 1 bunch
salt - to taste
spices - to taste
vegetable oil - for frying

How to cook boiled fried potatoes.

1. Rinse the new potatoes very thoroughly under running water and boil them in their skins until almost done, but so that they remain a little hard.
2. Drain the water, rinse the potatoes with cold water to cool faster, and then cut them directly with the skin in half if the potatoes are small, or into large slices.
3. Heat vegetable oil in a frying pan and quickly fry the potatoes over high heat until golden brown. Remember to stir the potatoes with a spatula so they cook evenly. At the end of frying, add salt, sprinkle with your favorite spices and garlic, passed through a garlic press, and mix. When the potatoes are ready, turn off the heat, cover the pan with a lid and let the potatoes sit for 5 minutes so that they are properly saturated with aromas.
4. When serving, sprinkle with chopped herbs.

Name 10 ways... Hmm, allow me a preface: Once a business trainer at a seminar where about 80 people were present gave the first of them a felt-tip pen. Yes, an ordinary felt-tip pen, and asked each participant to come up with a way to use this item. There was only one condition for this task: do not repeat yourself! Imagine the enthusiasm of the first rows and the tension of the people who made it to the last ten... Phew! It was the height of excitement! Therefore, to answer the question, how to fry potatoes in an unusual way, I remembered that experience and decided: since I managed it then, I can handle it now. Of course, the first helpers in adding variety to the menu were spices and herbs. Having picked up a mountain of cookbooks, remembering what I cook myself and what I saw with my friends, having watched the program of one famous chef, I present the TOP 10 ways to cook potatoes with spices.

Fried potatoes with garlic

Mostly potatoes are fried just like that, with onions or mushrooms, and only a few do this with garlic. Perhaps many are afraid of the persistent garlic smell, which will not be present if you add just a clove of this plant. Before I tell you, I’ll tell you a secret: Root vegetables fry faster if they are immersed in hot water for 2 minutes before heat treatment, then wiped dry with a towel.

So, the potatoes are peeled, cut as usual and placed in a heated frying pan with vegetable oil. First, one side is fried (10-15 minutes), then the contents of the pan are salted and turned over, frying for another 10-15 minutes. Ideally, you can turn the potatoes only twice, but in reality, not everyone can do this. Question, how to fry potatoes with garlic, the solution is simple: just one chopped garlic clove is poured into the dish that is ready to serve. This is enough to give a colorful aroma, but not to create bad breath.

You can also diversify boring potatoes by adding curry, rosemary, oregano or other potato spices when frying.

Country style potatoes

You can fry country-style potatoes in several ways: in the oven or in a deep, thick-bottomed frying pan. But no matter how they make it, you will know: this is it! It is distinguished by its large pieces (potatoes cut into 8 pieces), the presence of a peel and a crispy crust.

How to fry potatoes the country style Right? To do this, prepare a mixture of spices: curry, turmeric, marjoram, coriander, paprika and pepper (half a teaspoon of each component), the root vegetables are well cleaned of dirt particles (with a brush) and cut into slices. Spices are combined with vegetable oil (about 4-5 tbsp) and placed in a food bag, where potatoes are also added. The contents are shaken well to distribute the spices and oil evenly, placed on a baking sheet/hot frying pan and fried until cooked. You can do it easier and sprinkle the potato wedges with spices on top.

French fries

Traditionally, fries look like crispy strips. This shape is easy to cut if the root vegetable is large and mature. Recipe for frying French fries simple: you need a lot of oil. Different types of oils give the finished dish different flavors. The flavor can also be varied by adding spice mixtures, such as garam masala, to the oil.

The oil is poured into a deep bowl (at home, if you don’t have a deep fryer, a cauldron or ladle will do) and heated to the point where when potatoes get into it, they begin to squeak and float. The vegetables are fried until golden brown, removed from the oil and sent... No, not immediately to the table, first in a colander to get rid of excess fat. The fries are salted upon serving. At the same time, you can sprinkle it with spices if they were not in the frying oil.

"Roses"

Roses are a good example how to fry potatoes in an unusual way. More precisely, the frying process itself resembles fries, only the design of the dish is different. The root vegetables are cut in half lengthwise, then each half is cut lengthwise into very thin layers. After cutting, the first “petal” is rolled into a tube, the next layer is formed around it, and so on until a potato flower is formed, the base of which is fastened with a sharpened match or toothpick.

Roses are fried in a large amount of oil, after cooking they are sprinkled with salt and spices, for example, sesame seeds.

How to fry Bombay potatoes

My grandfather liked to fry already boiled potatoes. The recipe for Bombay potatoes, which we borrow from James Oliver, an English restaurateur, is based on this same cooking method. According to him bombay potatoes It’s done like this: young root vegetables are boiled in their skins and cooled, after which they are peeled and cut into 4 parts and then into cubes.

Pour 3-4 tbsp into a hot frying pan. l. oil, and add 1 tsp into it:

black mustard seeds,
turmeric and coriander,
garam masala and chili pepper.

Another small pinch of ground cumin is added to the “nuclear mixture”. All these spices will provide the potatoes with an excellent, luxurious aroma. They are warmed up a little, shaken, after which melted butter (can be butter, about 100 g) and grated ginger (2x2 piece) are placed in them. In the absence of fresh ginger, 1 tsp will do. ground.

When the butter has melted, add potato preparations to the frying pan, mix well with spices and fry. Finally, place the diced tomatoes in the pan. The finished dish is decorated with parsley or cilantro. It looks very appetizing and even festive.

Attention: it is mustard seeds that are fried in oil, not mustard powder or the undiluted finished product.

Boiled potatoes must cool before placing in the pan. Then it will not crumble and release liquid, and the hot oil will not shoot.

Draniki, recipe

An excellent breakfast dish is hot potato pancakes. To prepare them, root vegetables are grated on a fine or medium grater. The resulting minced meat is salted, peppered, and an egg and flour or starch are added to it. Delicious and golden brown pancakes are made with curry. The potato preparation is mixed and spooned in portions into a hot oil frying pan. The result is a kind of “curly” pancakes, which are fried on both sides and served hot with one of the sauces: mayonnaise, adjika, mustard, ketchup, etc. If the pancakes have cooled down and you haven’t had time to eat them, then put them on a slice of bread and use as a sandwich.

Grilled sliced potatoes

This dish is pleasing to the eye, unusual and appetizing. It is roasted in the oven, so it is healthier than frying it in a pan. The basis of the dish is long thin wooden skewers (sticks), sharpened on one or more sides. Clean potatoes in their uniforms are pricked onto these skewers. For each stick you will need 3-4 potatoes.

When the vegetables are strung, they are cut crosswise into thin strips on both sides. The knife will bump into the skewer and the tubers will not fall apart when slicing. The finished “kebabs” are generously rubbed with butter and sprinkled with cumin (oregano, rosemary), placed on the oven rods and fried at 180 degrees.

Tip: when preparing a dish, place a tray with water at the very bottom of the oven. This will prevent large amounts of smoke from burning due to the burning of droplets of juice released due to heat treatment.

Potato fan

Of all the ways how to fry potatoes in an unusual way, “fan” is distinguished by its satiety. Large oblong tubers are peeled and cut into slices crosswise, but not separated from each other (not completely). Slices of bacon are inserted between the resulting thin slices. The resulting fan is salted, sprinkled with potato spices and placed on rods in a preheated oven. Fry the “fan” until a golden brown crust appears. Be sure to place a water pan under it, otherwise the lard will flow onto the walls of the oven, burn and smoke.

Potatoes with smoke

This recipe is a synthesis of “fan” and sliced potatoes: it also uses lard and skewers. However, the original taste can only be obtained by frying over a fire.

Unusual recipe for frying potatoes: root vegetables are washed and cored (cut out). A block of salted, peppered and spiced lard is inserted into the resulting “tunnel.” A skewer is inserted into the middle of the “tunnel” and the potatoes are cooked over a fire.

How to fry potatoes in the microwave

And the last recipe is suitable when guests unexpectedly appear, and you are not ready, you have not prepared the food in advance. This dish is prepared in 10 minutes. Young or light potatoes are best suited for this.

Root vegetables are washed and dried with a napkin (towel), rubbed with oil and then salt and spices. For cooking, select tubers of the same size for uniform roasting. The potato blanks are placed on a microwave-safe dish and placed in it for 10 minutes (power - from 800W). The readiness of the dish is checked with a skewer or fork, piercing the middle of the thickest tuber. Now you won't have any questions, how to fry potatoes in the microwave, because it’s as easy as shelling pears!

Any of these recipes is now yours. Prepare, leave your comments and corrections. If you know any other ways, how to fry potatoes in an unusual way, please report them here or in the guest book. Bon appetit!