Chip. Fried potatoes: a traditional recipe

Remember how, as a child, your mother cooked in the kitchen, and the smell of fried potatoes spread throughout the house! But you can't fry it? Our tips will help you prepare crispy fried potatoes with a delicious crust.

For a delicious fry dish, consider the following tips:

take fresh pink and yellow tubers with a dense skin for frying. The green peel indicates an increased content of solanine in the vegetable, it can cause poisoning;
Soak peeled potatoes in water for 30-50 minutes before cooking. You will get rid of excess starch, and fried potatoes will not stick together and come out crispy. If there is no time, rinse the peeled tubers well under water;
use for frying refined oil sunflower. Unrefined oil will foam in the pan and kill the taste of the finished dish. You can also fry potatoes in butter. But do not miss the moment, otherwise the potatoes will stick to the bottom of the pan. Better add some butter to vegetable for frying;
choose the right pan. An aluminum pan with a thin bottom is not suitable. Great option- a wide cast-iron bowl. As a last resort, use aluminum, but with a thick bottom;
before frying, cut the potatoes into strips 5 to 7 mm thick. You will save time if you use a vegetable cutter. You can cut and slice and whatever you like, but make all the pieces the same for even browning;
don't fry wet potatoes. Pat dry with paper towel.

We fry potatoes deliciously - the traditional way

This method of frying will allow you to get a delicious potato with a crispy crust. Cooking process:

cut off five tubers of medium size peel and cut into cubes or slices;
set the skillet to medium heat. Pour into a bowl 4 tbsp. tablespoons of vegetable oil;
wash and dry the chopped potatoes while the pan warms up;
put the slices in boiling oil and fry for 5 minutes over medium heat. A crispy crust will begin to appear on the bottom of the potatoes;
cut the onion into small pieces or half rings;
turn on the heat on the stove and carefully turn the potatoes over in the pan with a spatula. You place a bow on it;
fry the dish for 3-4 minutes and mix again.

The process of frying potatoes is on average 20 minutes. Taste a couple of slices and if they are raw, continue frying. Do not cover the pan with a lid, otherwise you will get stew. Stir the potatoes twice more every 5 minutes. Salt it before the end of frying, stir and after two minutes tasty dish ready.

Fry potatoes tasty with mushrooms

Prepare:

500 g potatoes;
300 g of fresh any mushrooms;
4 cloves of garlic;
1 onion;
pepper, salt and herbs to taste.

Prepare the potatoes as directed in the first paragraph. Finely chop the onion with garlic and herbs. Saute onion and garlic separately with oil. Sliced mushrooms also fry separately. Wash the pan, put on fire and pour sunflower oil. Place the potatoes in a hot skillet and fry traditional way, as mentioned above. When it is almost ready, add mushrooms, garlic with onions and herbs to the pan. Salt, pepper, mix and after a couple of minutes remove from the stove. Serve with sour cream or vegetable salad.

We fry potatoes tasty in a slow cooker

Potatoes fried in a slow cooker will be fried evenly and taste no different from a dish from a frying pan. Prepare:

40 g sunflower oil;
800 g potatoes;
salt with spices to taste.

Pour oil into the bowl of the device. Add washed and dried potato slices, spices and lightly salt. Set the "Baking" mode for forty minutes. After 30 minutes, open the lid of the device and mix its contents. Salt a little more and wait for the end of the process. At the end, pepper and appetizing dish ready.

Fried potatoes suitable as hearty breakfast or second course for lunch. You can fry it with bacon, meat, mushrooms, sausage or just like that. Experiment and you will succeed!

The question of how to fry potatoes in a pan, perhaps, will not confuse anyone. However, this does not mean that for everyone it turns out to be tasty, appetizing, with a golden alluring crust. From this article, you will learn how to cook fried potatoes so that even the neighbors have a desire to visit you. Recipes exist great amount, but we will first discuss those 7 rules of the process, without which you will not move a single step in this matter.

Rule 1: which potatoes to take for frying?

It should be a variety containing as little starch as possible, otherwise you will not get a crispy crust, but a real puree. To get rid of excess starch, leave peeled tubers in cold water for at least 20-30 minutes. If you are afraid that the potatoes may darken, add a few drops of lemon juice to the water.

Rule 2: how to cut tubers?

If we really want to know how to fry potatoes in a pan according to all the rules, then this moment cannot be ignored. So, as soon as our potatoes have given up excess starch, they must be cut into sticks. It is desirable that their width is not more than 1 cm. Otherwise, small pieces will dry out a lot, and large ones will not fry. After cutting, rinse the product again, then place it on a paper towel to dry.

Rule 3: a heated frying pan is the key to success!

Each person associates fried potatoes with a golden crust. It is precisely to obtain such beauty that it is necessary to heat the pan very strongly, and only then lay the product. However, do not wait until the sunflower oil begins to smoke, tastier potatoes from this will not, but only burn.

Rule 4: how much to pour sunflower oil?

The answer is simple: more! Naturally, within reason. On the one hand, the potatoes should not float in oil, on the other hand, the pan should not be dry. Do not be afraid, pour in the oil, the potatoes will take as much as they need.

Rule 5: how often to stir?

Try to do this as little as possible, otherwise you will get porridge. If you do not fry a lot of potatoes at once (and this is not recommended), then it is enough to mix everything 3-4 times for cooking.

Rule 6: don't salt

Of course, no one will like fried potatoes without salt, but salt should not be added immediately, but about 5 minutes before they are ready. Why is that? If you do this right away, then the potatoes will release a lot of excess juice, and this will deprive you of the much-desired golden brown.

Rule 7: cooking time

If you are interested in how much to fry potatoes in a pan, then it is impossible to give a definite answer. It also depends on the type of potato, on what heat you cook, and on your preferences. So the only thing left to do is to try!

The benefits of potatoes

Above, we examined the basic rules that must be followed in order for fried potatoes in a pan to turn out fragrant and appetizing. Is this product helpful? Of course, there are plenty of calories in such a dish, but few people stop it. How can you refuse such deliciousness? In order not to think about calories, it is better to know that in fried potatoes contains potassium, magnesium, phosphorus, iron, calcium, folic acid, carotene and others useful vitamins and micronutrients. Now let's move on to the recipes.

The classic cooking

You already know all the rules on how to fry potatoes in a pan. So feel free to start the process. Take required amount potatoes, wash it, leave it in water for a while, then cut into cubes, rinse again, dry.

Now heat the pan, pour enough vegetable oil. By the way, this product must be refined, otherwise ready meal will smell not of potatoes, but of what the oil is made of. Put in potatoes. Try not to be distracted from the process for a long time, keep track of when it's time to mix the potatoes. When the product has the same crust, it becomes softer, salt the dish, and turn it off after 4-5 minutes. This is the simplest and quick recipe, which is ideal for those who are just learning how to fry potatoes in a pan.

Fragrant potato with bacon and mushrooms

Now let's move on to a recipe that you can cook every day, and it won't get boring! So let's stock up on groceries. You need to purchase: 800-900 g potatoes, 300 g champignons, 2 onions, 3 eggs, 80-90 g bacon, green onion, salt, ground pepper.

We prepare potatoes for frying in the manner described above, but we just cut them not into cubes, but into circles, mushrooms into slices, bacon into thin slices, onions - as you like. Beat the eggs a little, add salt and spices to taste.

In the fat that remains from the bacon, fry the mushrooms and also put them on a separate plate.

Now pour high-quality into the pan vegetable oil, fry the main product there almost until cooked, salt it. Now pour the onion to the potatoes, fry for another 5 minutes. After this time, add bacon and mushrooms to the mass, mix.

Distribute as evenly as possible on top. egg mixture, put the pan on a small fire for 5 minutes, do not mix! Sprinkle the finished dish with green onions.

New potatoes with dill

It's fragrant summer dish everyone will like it, so cook and enjoy! And if you don’t know how to fry young potatoes correctly, then write it down or memorize it. So, in advance you need to prepare the following ingredients: 1 kg young potatoes, vegetable oil, salt, dill to taste.

When the potatoes are still young, you can’t just fry them, otherwise everything will turn into porridge. First, the product must be boiled a little. To do this, boil the kettle, wash the potatoes, peel them, cut them into cubes not 1 cm each, but 2-3 cm each. Put the main product in a saucepan, pour boiling water over it and cook for about 10 minutes. Next, drain the water, heat the pan, add vegetable oil and fry the potatoes there for only 5-7 minutes. Try to mix as little as possible, do not forget that the potatoes are young.

Now wash the dill and finely chop it. Salt the potatoes, pepper, add greens and mix everything gently. Enjoy your meal!

Roast potatoes with pumpkin

This is enough unusual dish, which is not as popular as, for example, regular potatoes fried with onions. But it is very useful, it can be prepared for fasting or served as vegetable garnish to meat dishes.

The main ingredients, pumpkin and potatoes, take in equal proportions, rinse, peel, cut into small pieces. Fry potatoes (you already know the rules), and add pumpkin 10 minutes before cooking. When the dish is almost ready, salt it and add spices to taste. Enjoy your meal!

Garlic, Onion and Thyme Potato Recipe

Just the name of the dish makes you want to rush to the kitchen and cook, doesn't it? No problem, just prepare in advance necessary products and go! So, we need to purchase: about 1 kg of potatoes, 9-10 tbsp. l. unsalted butter, 1 onion (preferably red), 2 cloves of garlic, a few drops of lemon juice, thyme, salt, pepper to taste.

For this recipe, as for one of the ones described above, we first boil the potatoes until half cooked, after cutting them into cubes.

Next, put butter in a hot frying pan, heat it, send chopped garlic here, cut red onion into 8 parts, pour lemon juice, mix, cook for a couple of minutes.

We recline the potatoes in a colander, all the water should drain. After that, we transfer the main product to the pan with the rest of the ingredients, mix well. Reduce heat and cook for 20-25 minutes.

As soon as the main product is ready, sprinkle it with salt, pepper, thyme. Enjoy your meal!

Potatoes cooked with egg

This dish is prepared quickly enough, it can be made with an unexpected arrival of guests or with a lack of time. Need the following ingredients: about 1 kg potatoes, 4 chicken eggs, vegetable oil, pepper and salt to taste.

My potatoes, peel, cut into strips. We heat the pan, add oil there, lay out the main product and cook it over medium heat for about 15 minutes. When the potatoes are almost ready, salt it, pepper it, beat in the eggs here, fry until tender. You can serve this dish with both vegetables and meat. It will be delicious either way.

How best to fry potatoes, with what ingredients - you decide. Don't be afraid to experiment. Enjoy your meal!

Give preference to potatoes low content starch: the slices will keep their shape well when frying. Light, yellow and pink tubers will do.
Try to choose firm and smooth potatoes of the same variety and size. This will ensure the same degree of roasting.
But tubers with a green skin are best set aside or carefully cut off: green color signals about elevated content solanine, which can spoil the taste of potatoes, or even lead to poisoning.
Before cooking, peeled potatoes should be soaked to get rid of excess starch. Ideally, you need to soak overnight or at least a couple of hours, but 30-60 minutes will also play into your hands. If there is no time at all, still rinse the peeled and chopped potatoes under cold water.
And don't forget to dry the slices with paper towels: frying a wet potato is not a good idea.
The shape and size of the cut potatoes can be any. The main thing is that all the pieces are the same. This way they will cook as evenly as possible.
The frying time directly depends on the thickness of the pieces: the thicker, the longer. If the slices differ in size, determine readiness by the thickest.

How to fry potatoes in a pan

Choose a cast iron or steel skillet with a thick bottom. it the best option for frying potatoes.
It is more useful to fry potatoes in refined vegetable oil, but it is tastier - in lard or lard. Which option to choose is up to you.
In order for the potatoes to be perfectly browned, they should be dipped in well-heated oil. It is not recommended to fry in cold oil or add it during the frying process.
It is better to fry potatoes in one layer. Then it will be covered with a crispy crust.
Turn the potatoes over several times. At the same time, it is important to find a balance: do not turn over too often (otherwise the pieces will not brown) or too rarely (otherwise the dish will simply burn).
And you always need to 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

Usually, for cooking, the tubers are cut into even sticks with a width and thickness of 5–10 mm.
You will need a lot of vegetable oil. A lot of. Approximately four times more than when frying in a pan.
The absence of a deep fryer can easily be filled with a frying pan or pan with a thick bottom.
The temperature of the oil in which potatoes can be dipped should be around 180 °C. If you don't have a kitchen thermometer, just toss one slice into the pan: if it immediately sizzles and pops up, the oil is ready to use.
If you plan to fry a lot of potatoes, don't do it all at once. It is better to divide the sticks into several small portions and cook in turn.
Drain potatoes in a colander to drain excess oil and pat dry with paper towels.
Salting french fries and adding spices is better right on the plate.

How to fry potatoes in a slow cooker

Potatoes in a slow cooker are cooked in the “Baking” or “Frying” mode.
First you need to heat the oil well, and then add the prepared potatoes.
Cooking time is about 40-50 minutes.
After about half an hour, the potatoes need to be turned over, and towards the end - salt. Everything is simple!

Recipes

pixabay.com

Ingredients:

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

Cooking

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

Continue cooking, stirring the potatoes occasionally so that they brown well 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.

happykitchen.rocks

Ingredients:

6-7 medium tubers of 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.

Cooking

Dip the potatoes prepared for frying into a frying pan with 3 tablespoons of hot oil. fry on strong fire, stirring occasionally. When the potatoes are golden brown, cover the pan with a lid and cook for another 5 minutes. Salt and remove the dish from the heat.

Now you can start cooking mushrooms.

Heat the remaining oil in another 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 moisture has evaporated and mushrooms are golden brown. Salt, pepper, add chopped garlic, chopped thyme and parsley.

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

If you are using dried mushrooms they need to be soaked beforehand. It is best to do this the night before cooking.
Fresh mushrooms can be pre-boiled to be sure they are done.

chowhound.com

Ingredients:

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

Cooking

Cut the potatoes into large cubes, put 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 off the fat and wipe the surface of the pan with a paper towel.

Pour quite a lot into the pot rapeseed oil and heat it up until it starts to smoke a little. Dip the dried potatoes into the hot oil and shake the saucepan. 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 to it. 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 olive oil, mustard and bacon. Salt and pepper again, stir. Serve the salad warm.

Not even every experienced hostess knows how to fry potatoes properly and tasty. After all, the perfect dish should be a delicious golden crust and a soft tender middle. The following are the most successful recipes fried potatoes.

The easiest way to fry potatoes

Ingredients: 5-6 potatoes, onion, fresh garlic to taste, a pinch of pepper, vegetable oil, salt.

The potatoes are peeled, washed, wiped dry and cut into large strips.
Pieces of vegetables are laid out in hot oil. You can not salt them and cover the container with a lid.
Foods are fried for 12-14 minutes with occasional stirring.
Next, chopped onion and garlic are poured into the pan.
The ingredients are cooked for another 6-7 minutes.
The dish is salted, peppered.

It remains to bring it to fully prepared. This will take another 3-4 minutes.

With onions in a pan

Ingredients: half a kilo of potatoes, 2 white onions, spices, salt, oil.

It is very important to dry the peeled potatoes well after water procedures. Only in this case it will be possible to cook it ruddy and crispy.
Potatoes are cut into long sticks, onions - into half rings. You can grind these products in any convenient way.
Ideally, a cast-iron skillet with high sides is used for frying. The oil is thoroughly heated in it.
Next, potato wedges are sent to the pan. The first 8-9 minutes they do not need to be disturbed or disturbed in any way.
Next, the entire layer of potatoes is turned over and cooked for another 10 minutes.
After adding the onion, the dish remains on the fire for 10-12 minutes.

Salt and seasonings are sent to the dish a couple of minutes before it is completely ready.

In a slow cooker

Ingredients: a kilo of potatoes, a full glass of refined oil and 60 g of butter, 2 onions, rock salt, aromatic herbs. How to fry potatoes in a slow cooker is described in detail below.

The potatoes are peeled and cut into thick pieces.
They are immediately laid out in the bowl of the "smart pan" and poured over with filtered oil. At this stage, the products are salted, sprinkled with any aromatic herbs to taste.
To prepare the dish under discussion, several modes of the device are suitable at once. These are "Vegetables", "Baking" or "Frying". In any case, the timer is set to 20-25 minutes.
When the program ends and the corresponding signal sounds, you need to mix the potato pieces, add onion half rings to them and set the timer again for the same time.

Butter is added to already cooked potatoes. Immediately after this, the dish is served hot to the table.

The legendary recipe in Odessa

Ingredients: about a kilogram of potatoes (8-10 tubers), 2 large onions, table salt, 70 g of fatty butter and half a glass of refined.

To begin with, washed and dried potatoes are cut into equal slices. This will allow her to cook evenly in the future. The thickness of the slices should be no more than ½ cm.
Sliced potatoes are washed again from excess starch and dried.
The onion is chopped into rings.
Refined oil is well heated in a frying pan. Potato slices are laid out in it and fried with frequent stirring. When the pieces are covered with a light blush, you can add chopped onion and butter.
Next, the dish is fried for another 8-9 minutes over high heat with vigorous stirring. It is not necessary to cover the pan with a lid.

So that the treat does not turn out to be too greasy, you can put the finished potatoes in a colander and let the excess oil drain.

Potatoes in a frying pan

Ingredients: 6-7 medium sized potato tubers, coarse salt to taste, refined oil.

First, the potatoes are washed, cut into equal-sized slices of arbitrary shape. Next, be sure to rinse them well with running water a couple of times to get rid of excess starch and dry them with a paper towel. Without this step, the finished dish definitely cannot be cooked with a crust.
Refined oil warms up well in a wide frying pan with a thick bottom. Potatoes are laid out in one layer. If you pour a whole mountain vegetable pieces, then you will also have to forget about the “crunchiness” of the treat.
The smaller the serving of potatoes, the more ruddy it will turn out in the end.
The dish is fried with an open lid with frequent stirring.

Ready potatoes in a frying pan with a crust are served hot. It is very tasty to complement it with various spicy sauces. For example, sour cream with garlic and chopped herbs.

How to cook potatoes with meat?

Ingredients: 260 g pork pulp, a mixture of colored ground peppers, a large white onion, 1 teaspoon table salt, a pound of potatoes.

The meat pulp is cut into thin oblong pieces. If desired, you can slightly beat off the product with a special hammer. The thickness of each piece should be no more than 0.5 cm.
Prepared meat is salted, peppered and fried until tender in hot oil. You need to cook it over high heat for a couple of minutes on each side.
The potatoes are peeled, washed, dried with napkins and chopped into even, identical straws. Next, you need to send it to the pan with pork. Together, the ingredients are cooked for another 5-6 minutes.
After that, onion, chopped in half rings, is poured to them.
The pan remains on fire until all its components are completely cooked. If desired, in addition to the onion, fresh chopped garlic can also be added to the pan.
You need to stir the dish for all the time no more than 3 times. Otherwise, the contents of the pan will quickly turn into an unappetizing mass.

Ready-made fried potatoes with meat are generously sprinkled with chopped herbs and immediately served at the table.

With the addition of mushrooms

Ingredients: half a kilo of potatoes, 1-2 white onions, 380-420 g of any mushrooms, 4-5 garlic cloves, coarse salt, aromatic herbs.

If young potatoes are used, they can be chopped directly with a thin, tender skin. An old vegetable must be cleaned. The potatoes are chopped into arbitrary pieces, which must be washed well and dried with paper towels.
The onion is peeled and chopped into small cubes. Garlic is chopped with a knife or simply passed through a press.

The potatoes are washed, after which each is cut into 4-6 parts. The skin is not peeled off.
A marinade is prepared from oil, salt and seasonings. They are filled with potato pieces.
After 10-12 minutes, you can put the pickled potatoes in hot oil and fry over high heat until tender.

It is almost impossible to refuse potato slices covered with a crispy golden crust. And to get this delicious golden crust, you need to properly fry the potatoes ..

7 Secrets to Perfect Fried Potatoes

It is best to fry potatoes in a cast-iron or steel deep frying pan with a thick bottom. Deep fryers are also used for frying potatoes.
Potatoes for frying can be cut different ways: slices, sticks, balls, straws.
For frying, it is best to use potatoes with a minimum or medium starch content. To do this, prepared potatoes must be poured with cold water and kept in it for about 30 minutes - 1 hour in order to remove excess starch. Then the water should be drained, the potatoes should be dried so that there is no splashing of oil.
You can fry potatoes in lard, ghee, fat or a mixture various oils and fats. However, from the standpoint proper nutrition It is best to use vegetable oil. The amount of oil or fat is determined depending on the number of potatoes to be fried and the type of preparation (frying, frying, steam frying and deep frying).
When frying, such a moment as heating the oil is important. Before frying, you need to heat (overheat) the oil or fat and, when it is ready, put the potatoes in it. Then the oil will not burn and smoke. Therefore, you can not spread the potatoes for frying in cold oil and add oil during the frying process. An exception is oven frying, where a baking sheet or pan with oil and potatoes is placed in a well-heated oven without the oil being preheated.
It is better to fry potatoes in one layer. The frying time depends on the cutting method.
You can also fry or fry pre-boiled potatoes and various products made from potato mass.

Methods for frying potatoes

Potatoes fried in oil

Peel, wash and cut the potatoes, for example, in the form of uniform sticks. Put the sticks in cold water for a while, then drain the water, dry the sticks with a paper towel.

Pour sunflower oil (or other) on cast iron pan 3-5 mm thick, put the pan on medium heat and wait until the oil warms up. When the oil is hot (a light smoke appears), put the potatoes in a single layer.

As soon as the potatoes turn golden, turn them over and continue frying until the other side of the potatoes turns golden. Shake the pan periodically while frying potatoes. Ready potatoes can be salted.

Potatoes fried in oil and then stewed

Fry prepared potatoes quickly in oil on both sides over high heat until golden brown, then bring on a quiet or medium heat until cooked under the lid.

Potatoes fried in oil (deep-fried)

How to fry potatoes

Potatoes, cut, for example, into cubes, are completely immersed in oil, float in it, without touching each other. Deep-frying is fast enough - it takes from a few seconds to several minutes.

For deep-frying, use a special deep-fryer or other utensils of sufficient volume. Potatoes are best lowered and removed from deep-frying with a special mesh. The grid with potatoes must be put on a napkin so that excess oil is glassed. Then the potatoes should be salted and mixed.

Potatoes fried in oil vapor

Steam frying potatoes is a method of cooking potatoes in the oven on a baking sheet, a deep, heavy skillet coated with a layer of oil. You can fry raw or lightly boiled potatoes, cut into 4-6 parts, cut into thin slices or otherwise.

Fried potato dishes

How to fry potatoes

We will need:

Potatoes - 500 g,
Salo (unsalted) - 50-100 g,
Dill - a little
Salt.

Cooking:
Salo cut into small or medium cubes, put on hot pan and melt it down. Remove the cracklings, then you can add them to the finished potatoes. Place the prepared potato slices into the skillet. Cook over high to medium heat until golden brown. Then salt, mix and bring under the lid over low heat. Serve potatoes with chopped dill.

You can first cook the potatoes under a lid over medium or low heat for 10 minutes, stirring occasionally, then the potatoes need to be salted and cooked without a lid until a crispy crust forms.

Potatoes fried with onions and garlic

Ingredients:

Potatoes - 500 g,
Onion - 1 pc.,
Garlic - 2 cloves,
Oil for frying - 50 ml,

Cooking:
Boil the potatoes in the "uniform" until cooked, cool, cut into slices of medium thickness. Peel onion and garlic. Cut the onion into thin half rings and fry in oil, then put the potatoes and garlic cloves cut into thin plates, salt.