Proper fried potatoes. The process of cooking potatoes in a frying pan

Greetings, my dears! Who doesn't love delicious potatoes, fried with a crust? Today I’ll tell you how to fry potatoes in a frying pan deliciously. It would seem such a simple question, but there are so many possible answers to it... :)

I just love this dish! Since childhood. When the parents were “doing magic” in the kitchen and the smell spread throughout the house fried potatoes– it was a holiday! And every family has its own cooking methods and recipes. But to achieve golden crust- the rules are the same. I'll start in order. To make it more clear, I’ll add photos.

Which potatoes are better?

Two varieties are best suited for frying - pink and yellow. Choose tubers with thick skins and fresh ones. Old tubers may not produce crispy potatoes and the dish will not taste the same.

Fried potatoes are great for hearty lunch. 100 g of fried potatoes contains 300 kcal. It will turn out better with lard. But if you eat it in moderation and don’t fry it too much, then it will also useful substances will save!

Oil selection

Take refined sunflower oil. Deodorized unrefined will definitely not work. It will smoke, foam and interrupt the taste of the dish.

They are also fried in lard. Then so many calories will be added to the food, oh-oh-oh! If you are on a diet, then it is better to avoid eating lard with potatoes. You can also cook with butter. Then your dish will come out especially tender. But you will need to watch the potatoes very carefully. Slices burn very quickly in this oil. Experience is needed here.

The ideal option is a mixture of vegetable and butter. The quantity depends on the serving. On average, 1 kilogram of potatoes requires 125 ml of vegetable oil and 2 tbsp. spoons of cream

What kind of pan should you cook in?

You can also use a deep fryer, but for me, it’s somehow soulless. Delicious potatoes“like in childhood” still works better in a frying pan.

Immediately discard aluminum cookware and those with a thin bottom. Two ideal options: cast iron and aluminum with a thick bottom. The dishes should be wide so that it is convenient to mix and not put the potatoes in several layers. For example, this would go:

Vitesse "Le Splendour" frying pan with lid, marbled, with removable handle, color: burgundy. Diameter 26 cm. VS-2269

To the store
ozon.ru

Perfect cut

Straws 5-7 mm thick. Then the dish will come out toasted on the outside and soft on the inside. To save time, I advise you to use a vegetable cutter. This is the one I really like:

It turns out much faster than cutting on a board. Especially when you need to cook big family or the guests will arrive soon. And so I sliced ​​it, quickly fried the potatoes, made a salad and everyone was happy :)

How to fry with a golden crust

The secret to a perfectly fried dish is to get rid of excess starch. Then it will be easier to get potatoes with a crust. Pour over the slices cold water so that they are slightly covered. Leave for about 15-20 minutes. Next, drain the water and lightly rinse the straw again. Place the slices on a towel and blot all the pieces.

Very important rule: into a cold frying pan, into unheated oil raw potatoes it is forbidden. It will not fry, but will stick and will not be tasty. Therefore, first turn on high heat, place the frying pan and pour in the oil. Let it warm up thoroughly.

About perfect combination creamy and vegetable oil wrote above. You can cook only with vegetable oil. Everything is to your taste :)

To check if the pan is hot, add one potato wedge. If the oil sizzles, you are ready to cook.

Place the pieces on a hot surface and let them toast. Set the heat to medium. There is no need to stir, check or touch it in any way. Let it cook for 3-5 minutes. Then, with a deft movement of the spatula, turn the potatoes over. It should turn over in a whole layer. This will work if you did everything correctly. Fry the dish on the other side for the same time. And do this 1-2 more times.

How long to fry potatoes in a frying pan for a total of about 20 minutes

The entire process takes place without a lid. If you cover it, you won’t get fried, but stewed potatoes, loose and falling apart. Add salt and pepper only at the end before the last stirring. You can also add grated garlic “at the end” - it turns out very tasty!

To reduce calories, place potatoes on a paper towel. Excess oil will be absorbed and reduce the fat content of the dish. By the way, you can also eat potatoes when losing weight.

Now you know the secrets of how to cook fried potatoes in a frying pan, very tasty and with a golden crust. It's time to start experimenting with different tastes. Garlic or onions, plus herbs are a great option.

Step-by-step recipe with photos of frying potatoes with onions

Potatoes prepared this way are often cooked in my family. Combining spices with onions makes for a simple yet tasty and nutritious dish.

• 5 large or 10 small potatoes;
• 1 medium onion;
• 1/2 tsp. salt;
• 1/3 tsp. ground black pepper;
• 1/3 tsp. sweet paprika;
• 2-3 bay leaves;
• oil for frying.

Wash and peel the tubers. Cut the potatoes into slices or slices like chips.

In a deep bowl, add spices to the chopped slices. If you are cooking from frozen potatoes, follow the same step-by-step steps.

Break the bay leaf into pieces small pieces. Mix everything together thoroughly.

Peel the onion and chop it into cubes. Pour oil into a frying pan and place it on medium heat. When the oil is hot, place the potatoes in the pan.

Toss with a spatula until each potato wedge is coated with oil. While frying, turn the slices several times to brown on all sides. When you see the potatoes become half soft, add cubes onions. Don't do this before, otherwise the onion will burn and there will be embers.

Stir and cover the pan with a lid. Let everything simmer in the frying pan.

When you see that the onions have softened and the potatoes have become crispy, the dish is ready. Using a spatula, remove everything onto a plate. Taste for salt and add spices if necessary.

Tasty and quick with mushrooms

So that the whole family can eat enough, take half a kilogram of tubers, 300 g fresh champignons(well, or any other mushrooms you like), 4 medium cloves of garlic, 1 medium onion, and herbs, salt and pepper to taste.

Prepare the potatoes (read above for how to do this). We cut into strips, wash and so on. Chop the onion and garlic finely and fry separately in oil. Finely chop the greens.

Cut the mushrooms into slices and fry separately. You can use the same frying pan where you fried the onions and garlic. Fry the champignons until a crust forms. This usually takes about 10 minutes.

Place the potatoes in a very well-heated frying pan and fry according to approximately all the rules. When the potatoes are almost ready, add mushrooms, onions with garlic and herbs. Salt, pepper, stir and remove from heat. Traditional Russian dish ready! Serve it to the table with vegetable salad, sour cream.

How to cook with meat

To prepare the dish quickly, let's start with the meat. Boil it or bake it in the oven. We will add ready-made meat to the potatoes.

For 4 servings you will need the following ingredients:

• 4-5 tubers;
• onion – 1 pc.;
• garlic – 3-4 medium cloves;
• already prepared meat - 300 g (beef, lean pork or slices of bacon are suitable).
• your favorite spices, salt, pepper and herbs to taste.

Heat the oil in a frying pan, add the chopped tubers and fry on one side for 3-5 minutes over high heat. Turn over and add onion. Reduce heat to medium. Stirring occasionally, fry for another 10-15 minutes.

Slice the finished meat small cubes. When the potatoes are almost done, add the garlic. Fry for another minute and add meat. If it comes out a little dry, add a little water - half a cup. Stir again. While the water is evaporating, add salt and pepper. When the water has evaporated, add chopped herbs. That's it, food is served! Crispy golden potatoes with meat - a hearty lunch.

Crispy potatoes with lard

And this recipe is from my dad. It has one secret ingredient.

Required ingredients:

• half a kilogram of tubers;
• lard with meat layer– 100 g;
• onion – 1 pc.;
• spices to taste;
• The secret ingredient is half an apple without core and skin.

Cut the onion as you like, and the apple into thin strips. The lard should be cut into small strips. Heat the frying pan thoroughly and add a little vegetable oil so that it doesn’t turn out too greasy. After all, the lard will melt. Already very hot frying pan spread the lard. Reduce heat to medium. When you notice that the layers of meat in the lard have turned white, add potatoes. Turn over after 5-7 minutes. We wait another 4-5 minutes and turn it over again.

Then add the chopped apple and onion at the same time. Fry for another 10-15 minutes, stirring. Add spices at the end. You can sprinkle with coriander. Salt, pepper, mix. Adding an apple makes it taste amazing! Give it a try.

Boiled potatoes with onions

The option is unusual in that we will fry the potatoes already boiled in their jackets :)

Required ingredients:

• 900 g potatoes in skins;
• 4 tbsp. l. vegetable oil;
• 2 pcs. onions;
• 1 clove of garlic;
• 2 tsp. spoons of dried herbs;
• salt and pepper.

Wash the tubers and boil them in their skins. Cook until done for about 10-15 minutes. When the potatoes have cooled, cut into cubes. If the tubers are fresh, then I do not peel them. And if the harvest is last season, then it is better to clean it.

Pour two tablespoons of vegetable oil into a heated frying pan. Fry the chopped onion and garlic until golden brown. Transfer to a bowl. If you don't like garlic, you don't have to add it.

In the second half of the oil, fry the potato cubes. During cooking, add pepper and salt to your taste. When the cubes are already browned on all sides, add frying. Cook for a few more minutes.

Remove from heat and sprinkle with fresh herbs or dried herbs. This side dish is best served immediately.

How to make a delicious sauce

Potato dishes cannot be called gourmet. They are prepared as an everyday meal. But if you add a touch like sauce here, you can pleasantly surprise your family and friends. The colored sauce will become great solution. There is a sauce recipe that goes perfectly with all three dishes.

To prepare you will need:

• 2-3 medium onions;
• parsley root or celery root;
• tomato paste – 1 tablespoon;
• olive oil– 2 tablespoons;
• 2 tablespoons lemon juice;
• dry wine - 3 tablespoons (red or white - no difference);
• 1 teaspoon honey. It should be liquid. If you only have candied, then you need to melt it;
• 1 pinch of ground red pepper;
• salt.

Chop the onion and parsley root (celery) very finely and place in a saucepan with a thick bottom. Take a glass of water (100 g) and add honey there, tomato paste, lemon juice. Mix everything and pour into the pan with the vegetables. Add wine there too.

Place the pan on slow fire and simmer for 30-40 minutes. The mixture must be stirred periodically. Bring it to readiness - add salt, pepper, mix and remove from heat. Let the sauce cool and serve it in a gravy boat.

Look, I also found a short video as instructions to make everything clearer.

If you are satisfied with the information you received, do not forget to tell your friends about it on social networks. Subscribe to blog updates. I'm always looking for you delicious recipes. Get creative and experiment in the kitchen. And you will succeed!

1. Peel the potatoes, wash and thoroughly dry each tuber with a towel to remove water. Excess water will not allow a crispy crust to form, and the potatoes will turn out more stewed than fried.

2. Cut into strips of equal thickness, approximately 0.5 - 1 cm. If the straws turn out to be “different sizes”, then the thinner ones will burn, and the thicker ones will not be fried.

3. Since juice will be released when cutting the potatoes, you need to blot the cut strips again with a paper towel.

4. Take a wide frying pan with a thick bottom and generously pour oil into it. Not enough oil will prevent the potatoes from frying; they will start to burn.

5. Place potatoes in hot oil in two layers (no more!). The first layer should touch the bottom and fry in oil. You cannot add salt at this stage, otherwise the salt will react with starch and oil, and the potatoes will begin to spread.

6.Fry without a lid over medium heat, without stirring, until the bottom layer begins to brown. It takes me exactly five minutes. You shouldn’t turn the potatoes over too early, otherwise they won’t have time to brown and will fall apart.

7. After five minutes, turn the potatoes over so that the top layer is on the bottom and fry again over medium heat until golden brown. It takes me 4 minutes.

8. Then turn the potatoes over again, trying to ensure that the uncooked edges of the slices end up on the bottom of the pan. I follow simple rule– the frying period before turning is shorter than the previous one by 1 minute: 5, 4, 3, 2 and 1. Accordingly, all the potatoes are fried for only 15 minutes. Without lid and salt!

9. At the very end of frying, you can salt the potatoes and, if desired, add other ingredients to them (onion, dill, garlic, etc.) and immediately remove from the heat.

10. If there is oil left at the bottom of the frying pan, it is better to remove the potatoes with a slotted spoon so that the excess oil drains off. To get rid of excess oil, the potatoes should first be placed on a paper napkin (or paper towel), and only then transferred to a plate. The napkin will absorb excess fat.

Fried potatoes are ready. Bon appetit!

In Ireland, it is believed that there are only two things in the world that should be taken seriously - marriage and cooking potatoes. Next, we will partially consider the second point, namely, how to fry potatoes in a frying pan so that they turn out aromatic, crispy with a delicate yellowish crust. Despite the apparent simplicity of the technology, there are nuances in it, without understanding which the dish will not turn out delicious.

1. Variety. Not all potatoes are suitable for frying. Varieties with high content it is better to leave starch on the puree, since they do not give golden brown crust, and when frying the pieces stick together. Soaking in water only partially solves the problem of excess starch.

I recommend frying potatoes with red or yellow skins, since the flesh of white varieties darkens faster after cutting or develops a bluish tint. Choose large, smooth tubers with thick skins and no signs of spoilage. At the end of spring or beginning of summer, last year's potatoes shrivel, becoming unsuitable for frying.

2. Frying pan. There is a wide selection of frying pans in stores different forms, sizes, materials and bottom coatings. But for fried potatoes, most professional chefs prefer to use classic cast iron frying pan with a thick bottom and high sides, in which a constant temperature is maintained, and when stirring, potato pieces do not fall out onto the stove.

Modern models include a hemispherical wok frying pan. This frying pan heats up quickly, fries even large pieces well and saves oil. It is clear that you can fry potatoes in any frying pan available in the house, but the result will be worse.

3. Oil. Any vegetable is suitable refined oil. It can withstand high temperatures without changing the taste of potatoes. Olive oil is considered the healthiest; it can be fried in any variety except “Extra Virgin”, created for salads and other dishes without heat treatment.

Unrefined oil contains residual water, foams when heated, absorbs other flavors and boils the potatoes rather than frying them. Butter is added only at the end of cooking to enhance the flavor. Under the influence high temperature it burns quickly, giving an unpleasant bitter taste.

Potatoes fried in lard or lard turn out more filling, but their aroma and taste change slightly, and the golden crust takes on a sloppy brownish tint. This dish is not for everyone.

The amount of oil for frying depends on the pan. The potatoes shouldn't float, but the pan shouldn't be dry either. The normal layer is 5-6 mm. It's better not to save money by adding a little more oil. At proper roasting The potatoes quickly become crusty and do not absorb much oil.

4. Slicing. The shape of potatoes for frying can be any: circles, cubes, slices, large or small straws. Slicing only affects the aesthetic perception of the dish. The bars look beautiful with fried meat or fish, the circles are usually served with fish dishes, long slices are in harmony with baked meat, and straws are combined with cutlets and steaks.

The main thing is that all the pieces are approximately the same size and shape, otherwise the small slices will burn before the large ones have time to fry. The optimal thickness of the pieces is about 1 cm.

In most cases, potatoes are peeled before slicing. The edges of peeled tubers are smooth and neat, but fried potatoes with skins have more interesting texture. The taste doesn't change. In some recipes the presence of peel prerequisite, for example, in country-style potatoes.

Young potatoes harvested before the beginning of July are usually not peeled, but fried with their tender skins.

5. The advisability of pre-boiling. The procedure increases cooking time, but makes sense. Fried raw potatoes turn out fattier and not as crispy as first boiled ones, since the pulp loses a lot of starch in boiling water. But dry it boiled potatoes before frying is more difficult than raw. There is one secret: after draining the water, cover the pan with a lid, then put it on high heat for 20-30 seconds, thanks to which the excess moisture will evaporate.

6. Adding other ingredients. Onions, red and black are added as seasonings to fried potatoes. ground pepper, garlic, parsley, dill, rosemary root. It is important to know at what stage to add each ingredient. For example, if you add onions right away, they will burn quickly. Therefore, it is better to fry the onions in a separate frying pan and mix with the potatoes at the very end of cooking (4-5 minutes before readiness); this applies to other vegetables, as well as mushrooms, which need less time to cook. heat treatment. To enhance the taste, 1-2 minutes before the dish is ready, you can add a piece of unsalted butter to the frying pan.

You need to salt fried potatoes at the very end, otherwise they will soften and turn into mush!

Classic fried potato recipe

Ingredients:

• potatoes (medium) – 6 pieces;
• vegetable oil – 50-100 ml (depending on the frying pan);
• lemon juice – 5-6 drops (optional);
• pepper, garlic, other seasonings, herbs (optional) - to taste;
• butter – 1 teaspoon (optional);
• salt - to taste.

Preparation:

1. Cut the potatoes into pieces of arbitrary shape up to 1 cm thick.

2. Place the pieces in a deep plate, cover with cold water, leave for 10-30 minutes to wash away excess starch.

To prevent the pulp from darkening, you can add 5-6 drops of lemon juice or 1-2 grams of citric acid to the water.

3. Drain off the cloudy starchy water. Pour fresh cold water over the potatoes again. Let stand for 2-3 minutes, then drain the water again.

4. Dry the potato slices on napkins or paper towels to remove any remaining water.

You can only fry completely dry potatoes, otherwise the hot oil will splash. As water particles evaporate, they rise to the top, taking the oil with them. If you are careless, you can burn your face and eyes.

5. Pour vegetable oil into a cold frying pan; you should get an even layer. Heat the frying pan as hot as possible until light smoke appears. Very important point! If you don't do this, the slices will stick to the bottom of the pan and then burn.

6. Place the potatoes in the pan in an even layer. There is no need to completely fill the pan; it is better to fry the slices in a couple of batches. This way the potatoes will fry faster and will be easier to stir.

7. After 1-2 minutes, shake the pan slightly so that the pieces stuck to the bottom come off, but do not turn it over!

8. Finely chop the onion (optional).

9. When a golden or light brown crust appears on the bottom of the potato slices (usually after 5-10 minutes), carefully turn the potatoes over to the other side so that the top unfried layer is in the oil.

10. Turn the potatoes periodically (4-5 times throughout cooking) so that they do not burn. Turning too often degrades the flavor.

The total cooking time for fried potatoes depends on the power of the stove, pan, and variety. On average, frying takes 20-25 minutes.

11. 4-5 minutes before readiness, add chopped onion, garlic, spices, and herbs.

Those who like soft fried potatoes can cover the pan with a lid.

12. 2-3 minutes before removing from heat, salt the dish and add butter (optional).

13. Ready fried potatoes Serve hot; cold it is not tasty.

This root vegetable in Russia is called “second bread”. Of course, we are talking about the all-familiar potato. It is nutritious, rich in potassium, and thanks to it, cases of scurvy have practically disappeared in the world. And, perhaps, there is no dish that would be more popular than ordinary fried potatoes.

Even a child knows how to fry potatoes correctly. But the result is different for everyone and, alas, not always the way they expect it to be. Of course, this is a matter of taste, maybe someone likes to eat raw potatoes, burnt, under-salted or over-salted. But it is believed that delicious fried potatoes are golden, fried until crispy, but soft inside. It should not be too greasy, but not dry either; in general, it should contain everything in moderation.

Options

There is not just one recipe for fried potatoes: you can deep-fry them, fry them in oil steam in a frying pan or in the oven - whatever your heart desires. Someone fries it in lard or butter, although, from a health point of view, it is best to use vegetable oil. How to properly fry potatoes? It's up to you to decide, but it's worth remembering a few simple and effective rules that will help you avoid mistakes in preparing this seemingly elementary dish.

Helpful Tips:

If you are not using a special deep fryer, it is best to fry the potatoes in a cast iron or steel pan with a thick bottom - this will prevent the slices from sticking to the bottom when heated.

Potato varieties with a medium starch content are best suited for frying. If you don’t know exactly what variety your potatoes are, we recommend keeping the peeled tubers in cold water for about half an hour - the excess starch will remain in it.

You can cut potatoes for frying into wedges, crowbars, cubes - this is purely a matter of your imagination and desire. How to fry sliced ​​potatoes in different ways? It is best to place it in a single layer in the pan. Remember - than smaller pieces, the faster the frying process takes place, the sooner your dish will be ready.

The oil for frying potatoes must be heated. Then it will not burn and smoke. You can’t put potatoes in cold oil, and you shouldn’t add it during frying either.

You need to salt the potatoes at the very end - otherwise they will become loose and fall apart into pieces.

Easy option

The simplest way to properly fry potatoes, without a doubt, remains the following. Peel the potatoes, rinse and cut into cubes. Put them in cold water for a while, then dry with a paper towel - then when adding the oil will not foam and splash. Pour a half-centimeter layer of oil into a cast-iron frying pan and let it heat thoroughly. When a slight smoke appears, add the potatoes and fry until golden brown. Turn over and fry the other side. Add salt at the very end. During the process, you need to shake the pan slightly, but do not turn the potatoes over with a spatula - this can damage their structure and result in porridge instead of even pieces. In addition, after frying until crusty, cover the frying pan with a lid and reduce the heat to minimum - this way you will get more soft dish, more stewed than fried. And another simple method of how to properly fry potatoes is frying in the oven. Just pour a little oil into the frying pan, put the sliced ​​potatoes in it and put it in a preheated oven - when heated, the oil steam will rise and the potatoes will fry evenly in them. In this case, as an exception, the potatoes are placed in cold oil.

1. Give preference to potatoes with low content starch: the slices will retain their shape well when frying. Light, yellow and pink tubers are suitable.
2. Try to choose firm and smooth potatoes of the same variety and size. This will ensure the same level of doneness.
3. But it is better to put tubers with green skin aside or carefully trim them: green signals increased content solanine, which can spoil the taste of potatoes, or even lead to poisoning.
4. Before cooking, peeled potatoes need to be soaked to remove excess starch. Ideally, you need to soak overnight or at least a couple of hours, but 30–60 minutes will also work to your advantage. If you don't have time, still rinse the peeled and sliced ​​potatoes under cold water.
5. And don't forget to dry the slices with paper towels: frying wet potatoes is not a good idea.
6. The shape and size of the chopped potatoes can be any. The main thing is that all the pieces are the same. This will ensure they cook as evenly as possible.
7. The frying time directly depends on the thickness of the pieces: the thicker, the longer. If the slices vary in size, judge doneness by the thickest one.

How to fry potatoes in a frying pan

1. Choose a cast iron or steel frying pan with a thick bottom. This best option for frying potatoes.
2. It is healthier to fry potatoes in refined vegetable oil, but tastier - in lard or lard. Which option to choose is up to you.
3. To ensure that the potatoes are perfectly browned, they should be placed in well-heated oil. It is not recommended to fry in cold oil or add it during frying.
4. It is better to fry potatoes in one layer. Then it will be covered with a crispy crust.
5. You need to turn the potatoes several times. It is important to find a balance: do not turn too often (otherwise the pieces will not brown) or too rarely (otherwise the dish will simply burn).
6. And you always need to add salt at the end. Otherwise, the potatoes will release moisture, stick together, and instead of ideal golden pieces you will get something unappetizing.

How to cook French fries

1. Usually, for cooking, tubers are cut into even pieces 5–10 mm wide and thick.
2. You will need a lot of vegetable oil. Many. About four times more than when frying in a pan.
3. The absence of a deep fryer can easily be filled with a frying pan or saucepan with a thick bottom.
4. The temperature of the oil in which the potatoes can be dipped should be about 180 °C. If you don't have a kitchen thermometer, simply drop one slice into the pan; if it immediately sizzles and floats, the oil is ready to use.
5. If you plan to fry a lot of potatoes, don't do it all at once. It is better to divide the cubes into several small portions and cook one at a time.
6. Place the finished potatoes in a colander to drain excess oil and dry with paper towels.
7. It’s better to salt the fries and add spices right on the plate.

How to fry potatoes in a slow cooker

1. Potatoes are cooked in a multicooker in the “Baking” or “Frying” mode.
2. First you need to heat the oil well, and then add the prepared potatoes.
3. Cooking time is about 40–50 minutes.
4. After about half an hour, the potatoes need to be turned over, and towards the end - salted. It's simple!

Recipes

Ingredients:

• 5 medium potatoes;
• 2–3 tablespoons of vegetable oil;
• 1 medium onion;
• 1 clove of garlic;
• a pinch of cumin;
• small sprig of rosemary;
• salt, pepper - to taste.

Preparation

Peel, cut, rinse and dry the potatoes. Heat oil in a frying pan and place the slices in it. When they are well browned, turn them over and add the onion, cut into half rings.

Continue cooking, stirring the potatoes occasionally to ensure they are well browned on all sides. When the dish is almost ready, add chopped garlic, rosemary leaves, cumin, pepper and salt. Stir, wait a few minutes and remove the pan from the heat.

Ingredients:

• 6–7 medium yellow potatoes;
• 6 tablespoons of vegetable oil;
• 1 medium sized onion;
• 300 g fresh (or 30 g dried);
• 2 cloves of garlic;
• 3 sprigs of thyme;
• 5 tablespoons chopped parsley;
• salt and pepper - to taste.

Preparation

Place the potatoes prepared for frying in a frying pan with 3 tablespoons of hot oil. Fry over high heat, stirring occasionally. When the potatoes are golden brown, cover the pan and cook for another 5 minutes. Season with salt and remove the dish from the heat.

Now you can start cooking the mushrooms.

Heat the remaining oil in another frying pan. Fry the onion in it until translucent. Add pre-peeled and washed mushrooms (if the mushrooms are very large, they can be chopped). Cook for about 7 minutes until all the moisture has evaporated and the mushrooms are golden brown. Season with salt and pepper, add chopped garlic, chopped thyme and parsley.

Place the mushrooms in the pan with the potatoes, stir and cook for a few more minutes over medium heat.

1. If you are using dried mushrooms, they need to be soaked in advance. It's best to do this the night before cooking.
2. Fresh mushrooms can be pre-cooked to ensure they are cooked.

Ingredients:

• 6 medium yellow potatoes;
• 200–220 g bacon;
• ½ red onion;
• 2 tablespoons capers;
• 3 tablespoons of wine vinegar;
• 1 tablespoon Dijon mustard;
• 3 tablespoons olive oil;
• rapeseed oil for frying;
• salt and freshly ground black pepper - to taste.

Preparation

Cut the potatoes into large cubes, put them in a saucepan, cover with water and cook over medium heat until tender.

While the potatoes are cooking, prepare the bacon. Cut it into large pieces and fry in a large saucepan over medium heat. When the bacon is cooked, remove it with a slotted spoon, drain the grease, and wipe the surface of the pan with a paper towel.

Pour quite a lot into the pan rapeseed oil and heat it until it starts to smoke a little. Place the drained potatoes into the hot oil and shake the pan. Reduce heat and fry potatoes until light brown. Add salt and pepper.

After a few minutes, shake the pan again and add the diced onion. Continue cooking until the onion becomes translucent. Then put the pre-dried capers into the pan and pour in the vinegar.

When the vinegar has almost evaporated, add the olive oil, mustard and bacon. Season with salt and pepper again and stir. Serve the salad warm.