Fried potato strips in a frying pan recipe. Fried potatoes in circles. Fried potatoes in a frying pan, how to fry potatoes with a crust

I wonder if there is at least one person on earth who doesn’t like fried potatoes and doesn’t know how to fry them deliciously? Yes, even with a crispy crust. And with a bow. And straight from the frying pan and onto the table, as we say, piping hot.

Only, probably, the one who has never tried it, in some earthly places where there are no potatoes. Any other normal person who has tasted this dish at least once will never remain indifferent. Even famous ballerinas and athletes who have a diet and regimen sometimes allow themselves to relax. And then they eat not cutlets and sweets, pies and cakes, but fried crispy potatoes.

Many people think that preparing fried potatoes is not at all difficult - peel, cut and fry. To some extent this is true. But the question is different, how to deliciously fry potatoes in a frying pan? This will require certain knowledge, skills, and experience. Here you will find all the most useful secrets and tips. We hope that fried potatoes with an appetizing crust and onions will forever acquire the status of your signature dish.

Fried potatoes with golden crust

Ingredients:

potato;
vegetable oil;
salt;
onions (optional).

Preparation:

1. To answer the question of how to properly fry potatoes in a frying pan, you should start by choosing the cookware itself.

You will never get tasty and crispy potatoes in a frying pan with a thin bottom, even if it has the best non-stick coating (although it is welcome). Be sure to take a frying pan with a thick bottom and high sides.

The second condition is necessary so that when stirring the potatoes do not scatter all over the stove, and so that they can be fried more. After all, if you do everything right, it will turn out so tasty that it won’t be enough anyway. The best option is a heavy cast iron frying pan.

2. The second very important question is to properly prepare the potatoes.

Peel the tubers, cut into strips or cubes of the same size. Now we need to get rid of the starch. Rinse the potatoes until the water runs clear.

Then put it in a deep bowl, add water and let it sit for 5-10 minutes. Drain the water, place the potatoes in a colander, and let them dry. Before adding to the frying pan, the potatoes must be dry - this is the key to a crispy crust.

3. And now the most important thing. How to fry golden potatoes in a frying pan with a crust?

Place the frying pan on high heat, pour in vegetable oil (do not skimp on it, pour more, use odorless oil) and heat until a slight crackle appears.

Now reduce the heat a little and add the potatoes. You can put a lot of it, during the cooking process the potatoes will fry, but not in a heap, so that it is convenient to interfere. Do not cover with a lid, otherwise the potatoes will begin to steam and will be loose and crumbly.

Do not stir for the first 3-4 minutes so that the crust sets on the bottom layer. Then use a wide wooden or plastic spatula to gently stir the potatoes. Try to insert the spatula from the edge and lift the lowest layer of potatoes to the top in one motion. There should be already browned potatoes on top. Reduce heat to medium and fry until almost done.

Stir a couple more times at intervals of 5 minutes. Salt the potatoes just before the end of frying. Add salt and stir one last time. Just a couple more minutes and that’s it! The potatoes are ready.

4. For those who are interested in the question of how to fry potatoes and onions in a frying pan, it will be useful to know that finely chopped onions should be sprinkled on the potatoes in the middle of cooking. The onion should not be fried; when it is simply brought to a soft state, the dish will turn out much tastier and more aromatic.

5. When serving, you can sprinkle the potatoes with finely chopped fresh dill or green onions.

Let us remind you that last time we cooked.

Ingredients:
- 0.6 kg of potatoes;
- 3 tablespoons of vegetable oil;
- salt to taste.

How to cook with photos step by step

Wash potatoes in cold water. Clean the skin. And again we rinse thoroughly, while removing any remaining (possibly!) uncleaned areas. Cut the potatoes in half. If you want, you can fry whole potatoes, but then you need to choose very small ones, otherwise they will take a long time to fry. Place the cut potatoes on a paper towel (or a cloth one - natural fibers are preferable) and thoroughly blot off all the moisture. If you don’t do this, the oil will splatter a lot when frying - and you yourself may get hurt, and you will have to carefully wipe everything around the stove.

Heat a frying pan with vegetable oil. Place potatoes in hot oil in one layer. If you put a lot of potatoes at once, they will not fry simultaneously and evenly until golden brown. Some of the potatoes, although ready, will not be golden brown and may fall apart. So if you have a large portion of potatoes, it is better to fry them in 2 pans at the same time.

Fry the potatoes over medium heat, uncovered, until golden brown, about 4-5 minutes, without turning them.

Then turn the potatoes over. I have one secret on how to turn fried potatoes during cooking without any problems. If you remove the pan from the heat, wait 1 minute, and then start turning, the oil will not splatter as much as if you did it while holding the pan with the potatoes on the heat.
Place it on the stove again and fry on the other side for another 4-5 minutes, until golden brown.

Now add salt to the fried potatoes in a frying pan, cover with a lid, reduce the heat to low and bring to readiness. This usually takes up to 10 minutes. Please note that we salt the potatoes at this stage; if this is done earlier, the potato pieces will not retain their original shape so well.

It is very easy to make sure that the potatoes are ready - just pierce them with a wooden skewer. If it goes in easily, then the potatoes are ready.

Serve the finished potatoes immediately while they are hot - this will be the tastiest.

Tips and tricks:
Today I fried potatoes in a very small frying pan; I chose neat round tubers, all of the same size. And in the end, my finished fried potatoes all turned out to be the same size. This is important - these potatoes (the same size) are cooked at the same time, and look much more appetizing than cut up as needed.

But this type of cutting, as I did today, is not at all necessary. First of all, we decide on the shape of the fried potatoes. If you want to fry potatoes into cubes, it is better to choose potatoes of the same size - then the cubes will be approximately the same. If you want to cut potatoes into “pucks”, you need to select them of approximately the same diameter, then the pieces of fried potatoes will be the same. If the potatoes are not large, just cut them in half - they will fry quickly enough and will look very appetizing.

The amount of potatoes depends on your appetite. Usually 300 g of potatoes is enough for 1 full serving.
Well, for fried potatoes, be sure to do

I wonder if there is at least one person on earth who would not love fried potatoes and wouldn’t know how to fry it deliciously? Yes, even with a crispy crust. And with a bow. And straight from the frying pan and onto the table, as we say, piping hot.

Fried potatoes with golden crust

Ingredients:

potato;
vegetable oil;
salt;
onions (optional).

Preparation:

To answer the question of how to properly fry potatoes in a frying pan, you should start by choosing the cookware itself.

The second very important question is to properly prepare the potatoes.

Peel the tubers, cut into strips or cubes of the same size. Now we need to get rid of the starch. Rinse the potatoes until the water runs clear.

And now the most important thing. How to fry golden potatoes in a frying pan with a crust?

Place the frying pan on high heat, pour in vegetable oil (do not skimp on it, pour more, use odorless oil) and heat until a slight crackle appears.

For those who are interested in the question of how to fry potatoes and onions in a frying pan, it will be useful to know that finely chopped onions should be sprinkled on the potatoes in the middle of cooking. The onion should not be fried; when it is simply brought to a soft state, the dish will turn out much tastier and more aromatic.
When serving, you can sprinkle the potatoes with finely chopped fresh dill or green onions.

Fried potatoes with Provençal herbs recipe

Fried potatoes with Provençal herbs will please your whole family due to their piquancy and rich taste. Potatoes are the most popular and famous dish of many Russians. There are a huge variety of potato recipes, and new ones appear every day. We bring you one delicious fried potato recipe that is very easy to prepare.

Ingredients:

potatoes (medium) - 10-12 pcs;
Provencal herbs - 0.5-1 tsp;
garlic salt (to taste);
vegetable oil - 3 tbsp;

Preparing fried potatoes:

Roasted Potatoes Recipe. Rinse the potatoes in cold water, cut into long pieces.
Take a frying pan with thick walls and a bottom, lay out the potato wedges, generously pour in vegetable oil, season with garlic salt and fry a little.
Sprinkle herbes de Provence on top and stir. This is how fried potatoes turn out (photo).
Fry the potatoes until done. Place on a plate. Delicious fried potatoes are ready. If desired, add greens. Bon appetit!

Delicious fried potatoes with onions

Today we will tell you the secret of the most delicious fried potatoes. For many young housewives, this simple dish evokes very strong emotions. It seems like what could be easier than frying potatoes? But it turns out that the preparation of this elementary dish has its own cooking wisdom.

But first things first. To prepare fried potatoes, use a cast iron frying pan with a lid, if you have one. If not, any frying pan with a thick bottom will do. Non-stick ones make good fried potatoes, but the taste is still not the same. What you need to cook fried potatoes:

Ingredients for making fried potatoes with onions:

10 medium-sized potatoes;
1-2 onions;
Refined vegetable oil;
Salt;
Pepper;
Optional: garlic and herbs.

How to cook fried potatoes:

Take new potatoes and peel them very thinly. If the potatoes are old, peel off the skin in a thick layer.
We wash the peeled tubers well in cool water and cut them into small cubes or strips.
Heat vegetable oil in a frying pan. You don’t need too much of it, first pour 4 tablespoons. You can use melted lard for frying.
Cover the pan tightly with a lid and fry the potatoes for about 10 minutes. During this time, you need to stir them 3 times with a wide spatula.
Peel the onion and chop it finely. Add onion to the already slightly fried potatoes.
This is done exactly 10 minutes after the start of frying so that the onions do not burn. Salt the potatoes, add pepper and your favorite spices, mix well and don’t close the lid again, otherwise both the onions and potatoes will turn out boiled.
We don’t make too much gas, we keep it a little less than average. Do not stir the fried potatoes too often - let them brown. It is not possible to say a specific cooking time, everyone has different frying pans, and the amount of fried potatoes will also turn out different.
Fry until done. A few minutes before the fried potatoes are completely ready, you can peel the garlic and finely chop it, or squeeze it through a garlic press.

Serve hot with fresh milk or sour cream. You can finely chop the greens and sprinkle them on the finished potatoes.

Bon appetit!

Fried potatoes with champignons

Surely all people like the taste of mushrooms fried in a frying pan. What if this product is used in combination with potatoes? The result is an exquisite dish that will take its rightful place on the festive and everyday table. The recipe is for two servings of potatoes.

Main ingredients for cooking:

Half a kilogram of potatoes (5-6 medium-sized pieces);
170-180 grams of fresh champignons;
1 large onion;
A teaspoon of salt and a pinch of black pepper;
Vegetable oil 100 ml;
Greenery.

Preparation:

Peel the vegetables and rinse under running water. The mushrooms should also be washed; it is advisable to get rid of the top film if it begins to darken.
Cut the potatoes into slices and dry on a paper towel. Pour the potatoes into a pre-heated frying pan with vegetable oil. Fry the product over medium heat until a golden crispy crust forms on its surface.
In parallel with cooking the potatoes, heat a second frying pan, greasing it a little with vegetable oil. Cut the mushrooms into four parts and pour into the pan.
Cook over medium heat until fully cooked. Next, cut the onion into half rings, chop the greens and add to the mushrooms. After 5-7 minutes, the mushrooms can be removed from the stove.
Add the mushrooms to the potatoes, which are ready by this time. Salt, pepper, fry for literally another 2 minutes. Potatoes with mushrooms are ready.

We recommend using two frying pans during the cooking process. This is very important, this is the only way the potatoes and mushrooms will have a browned, crispy crust. If you fry potatoes in the same pan with mushrooms, the dish will turn out to be stewed. The thing is that when frying, these ingredients release a large amount of liquid. By processing vegetables in different frying pans, the liquid evaporates quickly, and the product is fried efficiently.

Fried new potatoes

Many housewives are tormented by the question of how to cook young fried potatoes. It is worth noting that the most delicious young vegetable is small-sized potatoes.

We will cook small potatoes whole, without peeling them. The serving is for three people.

From the ingredients we need to take:

750 grams of young small potatoes;
50 grams of butter;
Salt and pepper to taste;
Greenery;
4 small cloves of garlic or half a teaspoon of garlic seasoning powder.

Potatoes should not be larger than the diameter of a cherry tomato. It is desirable that all vegetables are approximately the same size. This way all the potatoes can cook at the same time. It is best to buy such a product at the market, where new potatoes are pre-sorted into bags according to size. Another advantage of small potatoes is their low cost.

Preparation:

Take a large bowl and pour the required amount of potatoes into it. Wash it thoroughly and place it on a paper towel to absorb excess moisture. It is not necessary to peel the vegetable. However, if you prefer to eat a purified product, then there is one little secret.
In the same bowl where you wash the potatoes, add three heaped tablespoons of salt. Pour in enough water to cover all the potatoes. Hold the container suspended over the sink and begin to shake the bowl vigorously. After a couple of minutes, you will see that the peel itself will peel off from the vegetable. It’s very simple and quick, and most importantly, you can additionally lose calories by doing this exercise.
Before you start frying new potatoes, you need to boil them until half cooked. To do this, take a pan, pour water into it and pour in the potatoes. The liquid should rise 1.5-2 cm above the vegetables.
As soon as you realize that the product is almost ready, drain the water through a colander. Leave the semi-finished product for five minutes, this will allow all excess liquid to drain. Heat a frying pan and melt butter in it.
Add potatoes and fry for 7-10 minutes. At the very end, before removing the dish, squeeze out the garlic, add salt and pepper. Finely chop the greens and add them to the frying pan.

The dish turns out incredibly tasty and visually attractive. Bon appetit.

Country fried potatoes

Country-style potatoes are prepared not only at home, but also served in expensive restaurants in our country. This dish is the perfect example of how you can combine simplicity and sophistication on one plate. Before frying country potatoes, we need to take the following Components:

500 grams of medium-sized potatoes;
100 ml sunflower oil;
One small onion;
Salt, pepper to taste;
Greenery;
Two cloves of garlic;
100 gr. grated cheese or salted hard cheese.

Preparation:

It is worth noting that using a large amount of salt can lead to oversalting. After all, one of the components of the dish is feta cheese or cheese, which already have a salty taste. We wash the potatoes and cut them into slices, first in half, and cut the halves again.
Pour the potatoes into a preheated frying pan with sunflower oil. Cover with a lid, stirring occasionally. While frying the potatoes, cut the onion into cubes, chop the herbs and grate the cheese (or feta cheese) on a medium grater.
As soon as a nice golden crust appears on the surface of the potatoes, add the onion and squeeze out the garlic.
Bring the added ingredients to readiness.
Then salt, pepper and add herbs. It is recommended to serve this dish hot, without waiting for the potatoes to cool. Pour it into portioned plates and sprinkle grated cheese on top. Read more:

Fried potatoes are recommended to be served with pickles. It can be anything - sauerkraut or tomatoes, cucumbers or zucchini. The thing is that potatoes fried in sunflower oil are quite fatty. And this can negatively affect the health of the stomach or pancreas. Acid from pickles promotes better absorption and digestion of the product.
Green onions are also an indispensable component in the process of eating fried potatoes.
Quite often, tomato juice is served with this dish.
It would be nice to complement the potatoes with pre-prepared sauce. It can be banal ketchup or exquisite creamy cheese sauce. Many people prefer mustard, adjika, sour cream and garlic and other types of sauces.
To make the dish less high in calories and fat, you need to fry the potatoes in refined oil. Such products undergo pre-cleaning. However, if you want to pamper yourself and make delicious fried potatoes, then you will have to use lard or fat instead of oil. Of course, it's too high in calories, but incredibly tasty. To obtain a piquant taste from potatoes, some housewives fry them in butter.

Today you learned how to fry potatoes, which will turn out incredibly tasty. Your family and friends will appreciate such dishes.

Potatoes have long been considered second bread for many families. It is unpretentious in cultivation and unpretentious in preparation. The pleasant aroma of fried potatoes always whets the appetite and quickly gathers household members around the table.

Choose larger potatoes for frying: this will reduce waste. Inspect and sort the tubers. Ruthlessly throw rotten, sprouted and green ones into the trash can - they are not suitable for food. Sprouts and green skin indicate the presence of a dangerous alkaloid - solanine.

This harmful substance accumulates around the eyes and under the skin of even normal-looking potatoes during long-term storage. But in this case there is not much of it. Cut off the skin of old potatoes in a thicker layer, and remove the eyes with a reserve.

For frying, choose potatoes that are reddish or yellowish in color. These tubers contain more starch and less moisture.

Secrets of crispy potatoes

Blotters

Would you like potatoes with a crust? Then don’t be lazy after cutting, spread it on a napkin and blot it with a napkin. The purpose of the procedure is to remove excess moisture - this is what interferes with the formation of a crust.

For particularly important preparations, you can even use a secret weapon - a hairdryer. Direct a stream of hot air onto the potatoes - they will dry in half a minute.

Here's another way to eliminate moisture. Pour the potato slices into a heated dry frying pan, stir for a minute with a spatula, and only after drying add oil. Continue stirring until the oil warms up.

How much oil do you need for frying?

To prepare a frying pan of fried potatoes, the normal oil consumption is 50-75 g (by volume - about a glass and a half).

Frying chips and french fries will require much more oil - 200-250 g (about a glass or a quarter of a liter bottle).

When and how much to salt?

If you add salt right away, there will be no crust on the potatoes. It will turn out to be average between boiled and baked. Supplement this recipe with garlic, onions and herbs - it will be delicious.

If our goal is potatoes with a crust, we add salt only before turning them over for the first time, that is, 3-4 minutes after loading them into hot oil in a frying pan. Salt with a sparing pinch. It’s easy to correct the under-salting already on the plate. Over-salted potatoes cannot be returned to their original state.

Pan

Nowadays, cookware manufacturers boast that their non-stick frying pans are light and beautiful.

You can really cook on Teflon with just a drop of oil. The coating will protect the products from burning, but they will not be covered with a golden crust. Thin-walled frying pans are of little use for frying potatoes “with a crunch”. They do not correspond to our traditional ideas about how to fry potatoes in a frying pan correctly.

Fried potatoes taste best in a cast iron frying pan. The secret lies in the high thermal conductivity of this metal. The thick cast iron bottom, heated above the burner, quickly transfers heat to the walls and lid. The contents are heated evenly throughout the entire volume, cast iron provides optimal temperature conditions. This frying pan is like an oven and a pressure cooker at the same time. And the high sides allow you to use it as a deep fryer. French fries are cooked in boiling oil in a couple of minutes.

Golden crispy potatoes: recipe

You will need:

Potatoes – 1 kg.
Onion (large head).
Salt.
A bunch of greens (dill, cilantro, parsley).
Sunflower oil.

After cleaning the tubers, we wash them and cut them as you like: into slices, strips, cubes. After drying, fry over medium heat. After 5 minutes, add salt, at this time add the onion, cut into rings. A couple of minutes before the end of frying, add half the chopped herbs, reduce the heat to low, and cover the pan with a lid.

Serve in a frying pan. Sprinkle the remaining herbs over our delicious food in plates.

Frying potatoes - what could be easier? Despite the fact that many people adore such a simple dish, not everyone knows how to cook it correctly. A golden brown crust is especially difficult to achieve. Most people end up with stewed potatoes instead of fried ones. So now is the right time to learn all the intricacies of preparing this dish.

In this article we will look at how to fry potatoes in a frying pan and in a slow cooker, what oil is best to do this in, and how long it can take to prepare such a simple dish.

Few people know, but the choice of products when it comes to frying potatoes plays a very important role. It is important to choose the right variety of root crop.

Don't forget that knowing how to cut potatoes for frying is also of great importance. The thinner you cut it, the browner it will be.

How to choose potatoes

To make potatoes with a golden crust, you need to choose a variety that contains the least amount of starch. The more of it there is in the root crop, the more abundant the liquid is released. And this prevents you from preparing a delicious fried dish.

How can you tell which potatoes contain a lot of starch? The whiter the fruit, the more starch it contains.

Preparing for frying

Before peeling, potatoes must be washed and then peeled, cutting off the skin as thinly as possible.

How to cut potatoes for frying depends on what kind you are going to cook. This could be French fries, oven fried or any other option. The main thing is that all the pieces are approximately the same size. Then it will cook evenly.

Already cut potatoes must be rinsed again under running water until the water becomes clear.

In order to get rid of excess starch, pour water over the chopped root vegetables and let stand for 15 minutes.

It is important that all pieces are dry before frying. To do this, drain the water and blot with a clean towel or paper napkin.

Selection of cookware

If we talk about how to fry potatoes in a frying pan, then you must first select the appropriate utensils for this. It is best to choose a frying pan with a wide, flat bottom and thick walls. In the age of technological development, it is best to use a frying pan with a non-stick coating, in which case there is a greater chance that the potatoes will not burn. Cast iron will also work. But then you will have to monitor the fire and stir the potatoes periodically. It is better not to use aluminum, enameled and other frying pans with a thin bottom for cooking dishes at all.

If we are talking about how to fry potatoes in a slow cooker, then there will be no difficulty in choosing dishes. All bowls in multicookers are made with a non-stick coating and are suitable for preparing such a simple and at the same time delicious dish.

What oil is best for frying potatoes?

What oil is best for frying potatoes? Surely any grandmother will say that it is better to do this with aromatic sunflower oil. Is it so? Let's try to figure it out.

Of course, with such oil the potatoes will turn out tasty and aromatic. But how healthy will such a dish be? Moreover, today on store shelves you can find aromatic oils for every taste.

Of course, pure sunflower oil is very healthy, but only if it cannot be heated. When heated to 100 degrees, which usually happens when frying in a frying pan, the oil begins to release harmful substances that have an extremely negative effect on the body. Experts came to the same conclusion regarding corn and flaxseed oils.

For frying, it is best to use oils whose heating temperature is much higher. The best option is olive oil. The combustion temperature of the product is 190 degrees. The main thing is to follow the rules of heat treatment, and then you will be able to enjoy not only a tasty, but also a healthy dish.

If you are cooking fried or frying, then olive oil will not be suitable. In this case, it is better to choose a combustion temperature that reaches 230 degrees.

The process of cooking potatoes in a frying pan

Having figured out how to properly prepare the root vegetable before cooking and which oil is best to choose, let’s figure out how to fry potatoes with a crust.

To do this, heat the olive oil in a frying pan to maximum temperature and add the potatoes. There is no need to cover it with a lid, otherwise it will turn out not fried, but stewed.

Now let’s figure out how long to fry the potatoes in a frying pan so that they turn out golden brown and don’t burn.

Do not stir for the first 3 minutes so that the potatoes can “stick”. Next, fry it until it is ready, without stirring or covering with a lid. When the potatoes are fried on one side, carefully turn them over with a wooden spatula so as not to break them, and fry again until crisp. Add oil if necessary.

When the potatoes are fried on all sides, you can salt them. You can add grated garlic and ground pepper.

It is important to fry the potatoes in small batches so that they cook evenly.

Before serving, sprinkle with finely chopped herbs.

How to fry potatoes in a slow cooker

So, to prepare it we need a minimum set of products:

one kilogram of potatoes;
a few pieces of lard;
salt;
a couple of cloves of garlic;
ground pepper;
a bunch of fresh herbs.

Step by step recipe

We prepare the potatoes in the usual way. Cut the lard into small pieces and place in a slow cooker. Set the “Fry” mode.

Fry for 5 minutes until it begins to release fat. Now cut the potatoes in any way you like. And put it into the multicooker bowl. We do not close the lid. The entire frying process will take no more than half an hour. Fry the potatoes on all sides until fully cooked.

Grate the garlic on a fine grater and place it in the slow cooker 10 minutes before it’s ready, close the lid. Before turning off, do not forget to add salt and pepper. Finely chop the greens and sprinkle on the finished potatoes before serving.

Having figured out how to fry potatoes in a slow cooker, let's look at how to do it in the oven.

Homemade potatoes

Ingredients:

kilogram of potatoes;
rice oil or lard;
vegetable oil for frying mushrooms;
salt and ground pepper;
0.5 kilograms of mushrooms (chanterelles or champignons);
a bunch of fresh dill;
several cloves of garlic;
one head of onion.

How to cook

First you need to prepare the mushrooms.

If you choose chanterelles, you need to sort them out and rinse them under running water. Then cut each mushroom in half and fry in a frying pan in vegetable oil. Fry for 15 minutes until the water has evaporated. There is no need to bring it to readiness, since the mushrooms will still be fried in the oven.

In the case of champignons, they need to be washed and cleaned. Dry on a paper towel and cut into small slices. Champignons do not need pre-frying.

Prepared potatoes should be cut into thin rings. Preheat the oven to 180 degrees.

Pour oil over the baking sheet, or best of all, grease it with lard, and lay out the potatoes in one layer. Fry the root vegetable on one side for 3 minutes, turn over and fry for the same amount. After it is fried, place mushrooms on both sides.

At the next stage, finely chop the onion and grate the garlic.

You need to add the onion to the baking sheet a few minutes after you add the mushrooms. Add the garlic a couple of minutes before you are going to pull out the home-style potatoes.

At the same time, add salt and pepper. At the last stage, sprinkle the dish with finely chopped dill.

We looked at how to fry potatoes with onions and mushrooms at home in the oven. Bon appetit! You can serve with pickles or fresh tomatoes.

Fried potatoes with onions in a frying pan

Let's look at this recipe step by step.

Step one. Ingredients. To prepare delicious fried potatoes with onions, we will need the following products:

potato;
olive oil;
onion;
salt and ground pepper;
fresh greens.

Step two. Prepare the potatoes. We wash, peel and cut the potatoes into small slices from 3 to 5 millimeters long. Wash again and dry with a paper towel so that the potatoes are better fried and do not stick together.

Step three. Peel the onion and chop finely.

Step four. Wash the greens and chop finely. Dill is best for fried potatoes.

Step five. Frying process. Heat olive oil in a cast iron frying pan and add potatoes. Do not reduce the heat and fry the root vegetable on one side, without turning over, for about 5 minutes. Although you can regulate how long to fry the potatoes in a frying pan yourself. It all depends on how you cut the potatoes and what kind of pan you chose. Once the potatoes are browned on one side, you can turn them over. Reduce the heat and continue frying. We do not cover with a lid. Add onion. Salt and pepper a few minutes before turning off. Before serving, sprinkle with finely chopped dill.

Now you know how to properly fry potatoes in a frying pan and in a slow cooker so that they turn out not only tasty, but also healthy.