How To Fry Delicious Potatoes

Potatoes are the basis of not only everyday, but also a festive diet; most modern people cannot imagine their lunch or dinner without it.

Potatoes are the basis of not only everyday, but also a festive diet; most modern people cannot imagine their lunch or dinner without it. It is difficult to imagine that it was once grown for the sake of flowers. Even later, having discovered the nutritional properties of tubers, our ancestors preferred to boil them, and poor peasants came up with the idea of ​​frying potatoes - they wanted to somehow diversify their diet. 

Today, crispy, fried potatoes with a golden crust are a simple but very tasty dish, which is why many people love it. To make it always turn out with a bang, you need to know the recipe for cooking and own a couple of tricks.

 

The easy way to fry potatoes

For this option, you will need about 6 medium potatoes, 1 onion, salt, pepper, garlic and oil for frying. 

Potatoes are prepared in the following way.

First, the potatoes must be peeled, washed and wiped dry with a towel. We cut the tubers into large strips or circles - as you like. We put the pan on the fire and pour vegetable oil into it, when it is hot, put the chopped potatoes. Fry for about 10-15 minutes over medium heat. It is advisable to stir it, but not often. Add chopped onion and garlic to half-finished potatoes, mix everything, then fry for another 5-7 minutes. Salt and pepper the cooked potatoes.

It is undesirable to salt the potatoes during frying, otherwise it will begin to release liquid and stick together, so most likely it will not work out a crispy appetizing crust.

 

Potatoes with onions

You will need potatoes and white onions, preferably Sterling varieties, as well as salt, pepper and vegetable oil. For a pound of tubers - 2 medium onions, 1 teaspoon of salt, a pinch of pepper and a third of a glass of oil.

It is ideal to cook such potatoes in a cast-iron skillet with a thick bottom and high walls.

Peel the potatoes, wash and dry with a towel, then cut into long sticks. We clean the onion from the husk and cut into rings or half rings.

Put the potatoes in the oil heated in the pan and do not mix for 10 minutes. During cooking, the pieces will not only fry on one side, but also stick together into a kind of layer. Then we spread the onion on top of such a layer and fry on low heat for another 5 minutes. We turn the potatoes over, trying not to damage the integrity of the formed layer. It is most convenient to do this with a wooden or plastic spatula.

When the potatoes and onions are fried for another 10 minutes on the other side, remove the pan from the heat. Salt and pepper the potatoes, and then, when it cools down a bit, serve.

 

Fried potatoes in a slow cooker

Not only a frying pan and stove will help 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.

Potatoes, as in previous recipes, need to be washed and peeled, then dried with a paper towel. Cut potatoes into large pieces. We divide one medium-sized tuber into about 4 parts. Potato pieces need to be folded into a multicooker bowl and pour vegetable oil.

The timer is set to 25 minutes. Here, such modes as "Baking", "Vegetables" or "Frying" are suitable. When the “smart appliance” notifies you of the end of cooking, you need to cut the onion into rings, put it in potatoes, stir everything, then set the cooking time for another 20 minutes.

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

 

What to serve with potatoes

Of course, everyone has their own tastes and culinary preferences. And yet, there are combinations with fried potatoes that have proven themselves well, and therefore absolutely everyone likes them.

Fried potatoes can be sprinkled with finely chopped herbs or poured with sour cream. 

Alternatively, it would be nice to make a homemade sauce by mixing sour cream, salt and garlic, and adding chopped herbs to it. We choose the proportions of the ingredients to taste. We serve this sauce separately from the potatoes, so that everyone who decides to enjoy this gastronomic duet gets the right portion for themselves.

Bon appetit!