You probably couldn’t think of a greater variety of what you could serve with fried potatoes, based, of course, on your culinary preferences and the availability of ingredients. Probably the first thing I would say is salted herring with onions or any other fish, maybe smoked, for example mackerel. A salad of tomatoes and cucumbers works very well; it’s usually easy to arrange in the summer. And the worse the sauerkraut or pickled tomatoes and cucumbers from a jar, or maybe you have a jar of salted milk mushrooms in the refrigerator, it’s absolutely gorgeous! And any canned food will do. Or you can have it with a piece of lard or just sour cream. Bon appetit!
It is advisable to serve fried potatoes with vegetables - fresh or salted, vegetable or vegetable salads with the addition of meat or sausage products.
The most ideal version of fried potatoes on the Soviet table is herring with onions, pickles, cabbage, mushrooms and a glass of vodka, so to speak, for the appetite.
You can also serve boiled or baked sausages, cutlets, meatballs, fried liver, meat or fish.
Any Korean salads are great; they are very spicy, and fried potatoes help “put out the fire” from the pepper you eat.
Everyone’s tastes and preferences are different, one friend of mine doesn’t like fried potatoes with pickles and meat products, she washes the potatoes down with milk or, in extreme cases, kefir.
Surely every housewife knows at least 4-6 recipes where potatoes play the main role. Boiled, stewed, baked in the oven - they prepare it in different ways. But the most popular cooking option is frying. Today we will talk about how you can deliciously fry potatoes without spending a lot of precious time. Let us immediately note that fried potatoes are a fairly high-calorie dish, so it is not recommended to abuse them. But sometimes you need to treat yourself to an incredibly fragrant and crunchy treat. Let's look at the most popular recipes today, and also talk about the secrets and nuances of cooking potatoes in a frying pan.
Perfect fried potatoes
Before you figure out what you can use to fry potatoes, we’ll tell you about the main secrets of their preparation.
- Firstly, it is very important to choose the right frying pan. It is best to fry potatoes in a cast iron skillet. If you don’t have one in the kitchen, then simply cook the dish in a thick-bottomed dish.
- Secondly, before frying, the potatoes should be immersed in cold water. After the vegetable releases excess starch, listen to it with a paper towel.
- The third point is the potato variety. Sometimes housewives say that, even knowing what can be used to fry potatoes deliciously and how to cook them correctly, it is not always possible to get the desired result. The whole secret is that for cooking you should take tubers of the same variety. If you mix different varieties in a frying pan, you will never get a perfect crispy crust. The best option is considered to be potatoes with pink skin, firm to the touch, and a medium-growing variety.
- Fourthly, to get a crispy crust, you need to lightly sprinkle the potatoes with flour before frying.
- Fifth, heat the pan well. The question always arises of what oil to use for frying this vegetable. There may be several options. Some people use refined sunflower oil, but you can fry potatoes in butter. Sometimes chefs advise mixing two types of butter to get both a crispy crust and a pleasant creamy taste.
- Sixth, cover the pan with fried potatoes only at the end of cooking.
- The seventh point is a crispy crust. Beginning housewives do not always manage to make potatoes so that crispy chicken is combined with a well-cooked vegetable. Experienced chefs recommend frying the potatoes in a frying pan until crisp, and then finishing them in the oven.
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Start of the process
Before frying, potato tubers must be thoroughly washed and peeled. If the potatoes are young, then it is better to wash them well and scrape off the thin top film that was in contact with the ground with a knife.
You can cut potatoes in different ways: into cubes, large strips or disks. Their sizes depend on how the person who wants to cook them intends to fry the potatoes. It should be noted that the larger the cut, the longer it will take to fry. And if, moreover, there is enough of it, then the potatoes may turn out without an appetizing crust, soft and crumbly. It is better to take a heavy frying pan for this task: cast iron or with a thick bottom.
Salt and seasonings
Before we discuss what you can fry potatoes with to surprise your guests, let's talk about seasonings. The most important of them, of course, is salt. Experienced culinary professionals always say that when frying potatoes, it is recommended to add salt only at the end of cooking. At the very final stage, seasonings and fresh herbs are added. By the way, many people think that the best seasonings for fried potatoes are green onions or dill. In fact, it is rosemary. It is with its help that you can give a dish an amazing taste and piquant aroma.
Spelling the word "fried"
Such verbal prefixless adjectives should be distinguished from similar participles, which are written with “nn”. Let's compare:
- turned knife - a knife turned by a master;
- mown meadow - a meadow mown in the morning;
- jerky - meat that has been dried in the attic.
Once the dependent words appear, "fried" becomes the verb form - the passive past participle . It denotes a sign of the action of an object.
Carp fried in oil.
With carp (what did they do?) The carp was fried in oil.
See how easy it is to replace a participle with a past tense verb. This means that in this context the word “fried” is a verb form - a participle in full form, which, as you know, is written with the suffix -enn-, as opposed to the same-root adjective.
We will learn more about this in the article “Difference between verbal adjectives and participles.”
The adjective “fried” is written with the suffix -en-. The passive past participle “fried” (in oil) has the suffix -enn-.
Fried potatoes with pickled mushrooms
This is perhaps the most favorite recipe for many housewives. Let's talk about whether it is possible to fry potatoes with pickled mushrooms without spending a lot of time and money on buying ingredients. I would like to say right away that potatoes are a universal dish, not only because they are prepared quickly and tasty, but also because they are often not bought in the store, but grown in the garden. This makes the dish even more budget-friendly. The same can be said about pickled mushrooms, which are often not bought in the supermarket, but collected in the nearest forest. What other products will be needed to prepare the dish?
Potatoes fried in a frying pan
Serve with boiled or fried potatoes, garnishing the dish with herbs and heaps of sauce or ketchup; Chops are often prepared with potatoes - fried beef or pork, which allows you to be well fed and feel the taste of the dish itself. Chops are prepared very quickly - the meat is beaten to an even layer, fried over high heat in a frying pan and served along with potatoes, cooked in any way. You can generously pour the chop sauce over the potatoes to give them an additional, good taste; What to cook from potatoes and any type of meat?
You can make a classic dish in the oven - bake potatoes with meat on a baking sheet. It’s also not particularly difficult to do - peel the potatoes, cut them into slices, not very thick and not very thin.
After this, cut the meat into round pieces slightly larger than the palm of your hand, you can beat it additionally, add pepper and salt. Additionally, you can also make a simple marinade for meat - chop the onion, pour it into a bowl, put the meat there, pour mayonnaise on it. You can add various store-bought sauces, ketchup or tomato paste to it. So, you can marinate for several hours, after which you spread it in an even layer along with the marinade and onions on a baking sheet.
How to cook
If you didn’t know whether you could quickly fry potatoes with mushrooms, then this recipe will be a real find. The pickled mushrooms used in it make it possible to significantly save time. All you have to do is remove them from the jar, rinse them lightly under cold water and add them to the pan. There is no need to sort them out, wash them, cook them, etc.
Peel the potatoes and cut them as desired. To get a good golden brown crust, it is recommended to lightly blot the potatoes with a paper towel. The onion is cut into half rings. If the mushrooms were sealed whole in a jar, then they can also be cut in half before adding. To remove excess acid, immerse mushrooms in cold water for 15 minutes. There will be no vinegar smell left.
Fry the potatoes in a well-heated frying pan with some oil. First we get a golden brown crust, then add onions and carrots and cover the vegetables with a lid. We bring them to softness. At the last stage, mushrooms are added. The cooking time for all ingredients at this stage will be 10 minutes.
Try to mix the potatoes more carefully so as not to break the pieces. If you didn’t know what you could use to fry potatoes in a frying pan, then this is the first recipe you should try. Potatoes and mushrooms are the perfect culinary combination. Once the heat is off, add rosemary, salt and pepper. Cover with a lid. Let the dish sit for another three minutes.
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Fried or fried
If the word “fried” does not have dependent words in a sentence or phrase, then it is written with one letter -n-. For example: fried goose, fried mushrooms, fried chicken.
If the word “fried” has dependent words, then it is written with -НН-. For example: fried potatoes with mushrooms. Here we can ask the question: fried with what? Answer: with mushrooms. “With mushrooms” are dependent words.
It should be noted that the question is asked specifically from the word “fried”. For example, in the phrase “fried new potatoes”, the question is asked from the word “potato”. What kind of potato? Young. So "young" refers to the word "potato", not the word "fried". That's why there's only one letter -n-.
Cooking features
First, let's prepare the vegetables. The squash is washed under cold water and cut into random small pieces. The carrots are also skinned and cut into slices. Peel the potatoes and cut them into cubes. The onion can be chopped into half rings. Greens, as well as lettuce and spinach are chopped quite finely.
Add oil to the frying pan, followed by onions. Fry it for 5 minutes until a golden translucent crust appears. After the onions, carrots, potatoes and squash go into the frying pan. Mix carefully, add salt and pepper. Cover with a lid and wait 30 minutes. After the specified time, add chopped spinach, lettuce and parsley to the dish. Turn off the fire.
A few secrets for preparing a delicious dish
Why do some craftswomen produce potatoes that are aromatic and sweet, while others turn out watery and constantly burn?
It’s worth taking a few tips into account:
- A wide frying pan is suitable for frying, and the layer of straw should not be thick - this way it will not cook in its own juice.
- Well-dried potatoes are the key to a pleasant crunch and an appetizing crust.
- The frying pan must be thoroughly and evenly heated.
- 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.
- The potatoes are salted only at the very end - this way they do not soften and do not absorb excess fat.
You can prepare the dish with any vegetables, pieces of bacon, hunting sausages, ham, beat in eggs and add garlic and herbs - there are a lot of options, and it’s easy to please yourself with the dish several times a week without fear that you will get tired of it.
Fans of diets will exclaim: “What about the figure! More than 300 calories are “hidden” in just 100 grams of potatoes!” But let’s remember what gastronomic pleasure this dish brings and let’s remind you about moderation - it’s enough to eat the dish in small portions, don’t season it with fatty sauces, don’t eat it with bread, and it definitely won’t do any harm!
Description of the cooking process
Housewives very often cook fried potatoes. They often also prepare fried mushrooms. But you don’t always get around to combining two dishes together. And the result is worth it. Today we will prepare this mushroom and vegetable dish at the same time. It will take a little time, but the result will please the whole family.
Peel the potatoes and cut them into fairly thin and even pieces. Place the potato pieces in a plate of cold water. They stay there for about 15-20 minutes. Then we take them out, place them on a paper towel and lightly blot them. This is done so that the resulting cooking results in a golden-brown, crispy crust.
Mushrooms are washed and chopped fairly finely. There is no need to boil oyster mushrooms, young honey mushrooms or champignons first. Is it possible to fry milk mushrooms with potatoes? You can, but first you need to sort them thoroughly, soak them and boil them. Cut the onion into small cubes. For beauty, you can also take green feather onions. Chop the garlic and cut it into thin slices. The preparatory stage is completed.
Pour oil into a deep frying pan with a thick bottom and add the potatoes there. Over high heat, fry the potatoes until golden brown. Add onion. After 5 minutes, add finely chopped mushrooms. Mix carefully. Cover with a lid. The ingredients will be steamed for 10-12 minutes. Why open the lid again, add pepper and salt. Mix again. A couple more minutes on medium heat. Add the greens, stir, remove from the stove.
Crispy potatoes in the oven - general cooking principles
- For cooking, choose potatoes with yellow or red skin.
- Before peeling potatoes, wash them thoroughly.
- Do not keep peeled potatoes in water for a long time, so as not to wash out all the starch.
- Slice the potatoes thinly.
- To ensure crispy potatoes, pre-boil them in water for two minutes.
- Dry the cut potatoes with paper towels before baking.
- It is advisable to salt the dish at the end of cooking.
- Preheat the oven before cooking.
- Serve the dish after sprinkling it with herbs.
Preparation
Some will call this recipe banal, while others will say that this is a real lifesaver for the housewife. The preparation involves very simple ingredients, which at the same time are satisfying and quite high in calories. In addition, this recipe is always used if you need to cook something “quickly”. Of course, there is no way to shorten the cooking time for potatoes. But raw meat can be replaced with dried or smoked meat, which will save some time.
So, let's start cooking. Peel the potatoes and cut them into large pieces. Rinse in cold water or place in a plate of water for 15 minutes (everything will depend on the amount of time). Then place the pieces on paper towels and blot, getting rid of excess liquid and starch. Fry the potato wedges in a well-heated frying pan in a sufficient amount of sunflower oil.
As soon as the crust appears golden brown, add the meat and onions. Fry without covering with a lid for 5-7 minutes. Now it's time to add salt, herbs, rosemary, and ground black pepper. Mix everything carefully. Cover the pan with a lid. Cook the dish for another 12-15 minutes. When serving, add pieces of bright red tomato to the plate with potatoes.
Fried potatoes are a familiar dish and very much loved by everyone. Potatoes can be fried with onions and mushrooms. We would like to offer you fried potatoes “Macedonian style” . Our dish turns out amazingly tasty: potatoes are fried in a large amount of vegetable oil with the addition of garlic, spices and chopped parsley, dill and onions. This makes it not only crispy and crispy, but also very aromatic.
Classic recipe for frying potatoes
Now let's look at the main question: how to fry potatoes correctly? Before starting this action, it is advisable to place the potatoes cut into slices in some container and rinse in water, freeing them from excess starch. After this, drain the water and dry the potatoes with a paper towel, removing all moisture.
Next, place the dried potatoes in a frying pan with well-heated oil. You need to start frying it over high heat, turning it occasionally so as not to burn it. When the slices acquire a beautiful golden brown color and are covered with a crispy crust, you can reduce the heat and cover the pan with a lid. This is necessary so that the potatoes do not turn out dry and undercooked. At the same time, do not forget to stir it occasionally.
The lid for the frying pan in which the potatoes are fried should be dome-shaped. There will be enough space under it for the circulation of water vapor, which contributes to uniform frying of the product. Whereas, using a flat lid may result in the potatoes being too wet and not crispy.
It is recommended to salt fried potatoes at the end of cooking, for about five minutes before turning off the heat. This is done to taste, followed by one-time stirring. The duration of frying is determined individually, as it depends on the amount of potatoes and the size of their cutting. To do this, you should take one slice from the frying pan and try it. If the degree of roasting is satisfactory, then the potatoes are ready to eat.
