In some families, fried potatoes are the most beloved and demanded dish. Many men are known who are ready to eat it every day (and even without meat). We will tell you how to fry potatoes in a pan so that it does not fall apart and remains appetizing-fried, as well as how easy it is to complement dishes with unusual ingredients.

How to fry potatoes in a pan - an easy way

Loose, with and without a crust, in fat and butter, with ketchup or sauerkraut - only fried potatoes can be tastier than fried potatoes! Each housewife has her own secrets of frying, but still there is a common between recipes - usually two ingredients are used: directly potatoes and vegetable oil. The remaining ingredients are always at the discretion of the craftswoman.

For the simplest way, we need:

  • potatoes - 1 kg (the number of tubers depends on the number of eaters);
  • salt - a pinch;
  • vegetable oil - 150 ml.

Peel and cut the potatoes into small cubes. The main thing is that they are not too thick, the same size. How to navigate? Very simple - remember the familiar french fries and cut, trying to give the same shape. Put slices of potatoes in a bowl of cold water so that it does not have time to darken.

The secret of an experienced hostess: varieties with a low starch content are suitable for roasting. It is best to use light yellow and red, but white is good for mashed potatoes and first courses.

While the potatoes are being cut, we heat the pan with vegetable oil. The best dishes for such a dish - with a thick cast-iron bottom. The fire should not be too strong, otherwise the root crops will quickly burn out below and remain moist above. The optimum temperature is slightly below average.Meanwhile, we discard the potatoes, carefully wipe it from the water with a paper towel or kitchen, but clean and dry.

It is time to put the potato straws in a frying pan. And now, attention, we remember the instructions for proper frying!

  1. The first 8-10 minutes you can’t touch the potato: let it calmly fry: if you start to tidy pieces, they will quickly lose their shape.
  2. We carefully pick up the straw with a spatula, turning it over with one whole layer: usually the crust from the bottom grabs the pieces evenly.
  3. We turn over and go about our business again. Only after 5-7 minutes it will be possible to approach the potato and stir it a second time.
  4. Add the dish correctly at the end so that the potatoes do not fall apart.
  5. For a minute or two until the end of the process, we cover the potatoes with a lid so that it slightly rinses.

Well-fried potatoes are rosy, golden, exudes magical aromas, and inside each piece is hidden melting delicious flesh. We eat it with pickles or dipping in a barbecue sauce.

It may seem that the process is time-consuming. In fact, it’s enough to cook potatoes a couple of times in order to master the skill well and for a long time. By the way, it only takes a few minutes to fry one or two tubers (which is enough for a hearty dinner for one person).

With onion

Many housewives fry potatoes in a pan with onions and do not recognize other options for the dish. Onion gives sweetness, juiciness, perfectly shading potatoes. It is worth recognizing that if you do not know some tricks, the dish turns out to be stewed more, so we will tell you a step-by-step recipe for the right onion potato.

The best potato of the same size - so it is fried evenly.

  1. Peel and fry the potatoes until half ready.
  2. When the straw has reached the aldente stage (it remains slightly crunchy inside), add onions and mix.
  3. If you put the chopped onion immediately, it will turn out “boiled” and will change the taste of the dish not for the better, so you should add it at the end of the frying.
  4. Add potatoes. Bring to readiness and serve.

Serve potatoes with onions with pieces of brown bread, cucumbers, greens and sour cream. Or eat it as a side dish for fish or chicken.

With crust

Potato in butter will turn out more appetizing if you fry it not on the vegetable, but with the addition of cream. The crust turns crispy, the potatoes melt in your mouth, and the dish acquires a pleasant creamy finish.

To get a crisp, you can soak the potatoes in advance - the excess starch will go away, and it will crunch perfectly after frying.

The crust always turns rosy, if you do not cover the pan with a lid, and fry the potatoes in an open pan.

In this recipe, you can move away from tradition and cut root vegetables into round pieces: they will fry faster, the correct golden brown crust will form. For the rest, follow the instructions of the first recipe - everything will turn out perfectly!

With mushrooms

Fried potatoes with mushrooms (it is also called mycelium) is a traditional dish for autumn, when people are actively picking forest mushrooms. The main mistake of many cooks is to add boiled mushrooms to the finished dish, and then simmer all together. The potato begins to “float”, acquires a not-too-pleasant porridge-like consistency.

Remember the tips on how to simply avoid this:

  1. Fry the potatoes in a skillet until almost cooked.
  2. In a separate stewpan, fry boiled forest mushrooms with onions until all the liquid has evaporated.
  3. Add a piece of butter to the mushrooms (they perfectly complement each other and make the taste of the potato much brighter).
  4. We combine with potatoes.
  5. Slightly simmer all together until fully cooked.

Before serving, you can sprinkle potatoes with fresh dill, season with a spoon of fresh sour cream. We eat a dish with a light vegetable salad, seasoned with aromatic vegetable oil or lemon juice.

How to fry potatoes in a pan with meat?

Show at least one man who, after a hard day's work, will refuse a tender and satisfying potato fried with meat?

In order to make the potatoes fried rather than stewed, we recommend writing down a few rules:

  1. For potatoes, it is better to take meat, which is prepared quickly: pork, chicken, young veal.
  2. The meat and potatoes are fried separately and combined at the last moment.
  3. If you want to make the dish juicier - add more onions or slices of bacon.
  4. Potatoes are cut into square pieces - the straw in this recipe will quickly break, which makes the consistency lose accuracy.

The total cooking time for potatoes is calculated based on the type of meat, but generally rarely exceeds 60 minutes (take into account the time for cleaning the potatoes!). Vegetarians can replace meat with soy or pieces of eggplant - it turns out very tasty and “energetic”.

Option for frying potatoes in fat

In Ukraine, potatoes in fat are a national pride and a traditional dish of all residents of the country.

The trick of the dish consists in frying fat: it is important to evaporate fat from it, and only fry it at the end, turning it into greaves. To do this, cut the pieces of bacon into cubes of 5 mm in size and fry over high heat. Then we reduce the fire and simmer until tender, until the lard begins to melt.

In the melted lard, add the potatoes, cut into cubes, mugs or cubes, and fry it until cooked. Potatoes are cooked faster, because the heating temperature of the fat is high. And in this case, you can salt it right away so that it absorbs all the juices, becomes juicy and aromatic.

This version is hearty, high-calorie, truly masculine. It is usually served with smoked or salted fish, pickled vegetables. On holidays, you can give the eater “little white” - ice, certainly, from tiny glasses.

Countryside Fried Potato

They whipped up a dish, but at the same time, they learned to cook hearty, very "warm" in the villages. At the time of harvest, when there is little time for cooking, it has been helping the housewives from time immemorial. And at the same time, it helps to put into action substandard potatoes of small size, which are not stored for a long time.

You can boil the potatoes in advance - you just have to fry it in a large skillet with onions and salt.

For cooking, we need:

  • small potatoes - 1 kg;
  • onion - 2 pcs.;
  • salt to taste;
  • vegetable oil - to taste;

Thoroughly rinse small potatoes, cleaning them from dirt with a stiff brush. In a large saucepan, boil water, boil the potatoes directly “in their uniforms” and let it cool. Next, you have to decide: someone likes potatoes with a peel, and someone does not lazy, peeling off the skin. The taste will be different, but both options are very tasty.

Next, cut the potatoes into 2 parts. Grind onions into cubes, pass until golden in a frying pan in vegetable oil. Add potatoes to the onion, fry all together until golden brown. The finished dish exudes magical aromas and attracts consumers. Serve with herbs, pickles, pickles - all that is in the house. The potato in a rustic way is self-sufficient, satisfying, does not require steak additions, and it is also tasty in the cold.

If suddenly the remnants of the dinner, for some unknown reason, survived, pour eggs in the morning, add bell pepper, garlic and tomatoes - you will get an original breakfast.

A few secrets of cooking a delicious dish

Why do some craftswomen get potatoes fragrant, sweet, and the second watery and constantly burns?

It is worth taking a few tips:

  1. A wide frying pan is suitable for frying, while the straw layer should not be thick - so it does not boil in its own juice.
  2. Potato well-dried with a towel is the key to a pleasant crunch and a delicious crust.
  3. The pan must be thoroughly and evenly heated.
  4. You can soak the straws in advance (for example, in the evening) - excess starch will come out, and the dish will turn out even tastier.
  5. Salt potatoes only at the very end - so it does not soften and does not absorb excess fat.

You can prepare a dish with any vegetables, slices of bacon, hunting sausages, ham, beat eggs into it and add garlic with greens - there are a lot of options, and it is easy to delight yourself with the dish several times a week, without fear that it will bother you.

Fans of diets will exclaim: “What about the figure! Only 100 grams of potato “hides” more than 300 calories! ”But remember, what kind of gastronomic pleasure this dish delivers and recall the measure - it is enough to eat the dish in small portions, not season with fatty sauces, not to eat bread and it will not bring harm ! Bon Appetit.

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