Small fried potatoes. Whole fried new potatoes

Preparation small potatoes- this is often something that cooks consider beneath their dignity. “Small potatoes” - I mean VERY SMALL, the size of a knuckle and a little larger - the same ones that gardeners throw away and peasants use as cattle feed. But in my family, dishes made from small potatoes are, one might say, a delicacy! We specially collect it and store it separately. The main difficulty for us is to agree on how to cook small potatoes, because almost every family member has their own favorite recipe with them.

My favorite is "hazel grouse" - small fried potatoes, which is cooked in a frying pan in a mixture of two oils. Geographically, the recipe is from that part of the Moscow region, which has long become Moscow, from Aunt Lyuda Demchenko, thank you very much! I can assume that the recipe originated in her family during the hungry war years and was subsequently refined to the form in which I learned this small potato dish from her. The name "hazel grouse" is due to the fact that each potato has light and dark places, i.e. "pockmarked". IN in this case small potatoes and should not be a uniform golden color, but in some places lighter, and in others brownish.

For 2 servings (as a side dish) we need 500 grams. the smallest potatoes, water - to cover the potatoes when cooking in a pan, salt - to taste, and for frying - 2 tbsp. vegetable oil and 30-50 butter. Be sure to use a mixture of oils, not just one.

Boil the potatoes in their jackets in salted water until full readiness. We check readiness by looking at the largest potatoes.

We peel the potatoes.

On low heat melt the butter in the vegetable oil.

Fry the potatoes in a mixture of oils, starting at a low temperature and gradually increasing it until you achieve something like this. Ideal hazel grouse have a crispy crust and absolutely soft flesh. The smallest ones seem to deflate when pressed.

Potato hazel grouse is very good with any simple traditional products Russian cuisine - with salted herring, fresh vegetables or pickled cucumbers, with sauerkraut, fresh herbs and sour cream with garlic.

Do you think there is no need to talk about that? Perhaps you are right - every housewife has a couple of her own recipes, which she actively uses, sometimes without even realizing it. And yet I will take the risk. Simply because I am sure: I not only know how, I know how to fry new potatoes so that everyone around me will choke on saliva! Everything is simple to the point of disgrace, of course, there will be no newly invented wheels, however, there are points that I want to pay attention to, emphasize, so that you try and appreciate it next time.

- Darling, what did I send you to the store for?
- For potatoes. Is she all bad?
- No, she's all beets.

I repeat once again - there are no super-secrets in the advice, however, it is in the details, in the little things, that the most main secret. Try to abstract yourself from how you prepare this dish and try to do everything according to these recommendations - a lot of pleasant things await you.

1. Don't clean

Surprisingly, there is no need to waste time and get your hands dirty peeling the skin off young potatoes. It will be quite enough if you just wash the potatoes well - I do this with a dishwashing sponge. The peel not only “holds” the potatoes during cooking, helping them stay intact and not fall apart, but also adds a wonderful flavor accent to the finished dish.

2. Cut correctly

Old potatoes are usually cut thicker than young ones. But the young ones should be turned into fairly thin (2-3 mm) semicircles or even circles, if we are talking about small-sized root vegetables. The potatoes will fry quickly, will not have time to fall apart, and will remain crispy and appetizing.

3. Use butter and a good frying pan

Traditionally, we fry new potatoes in vegetable oil. Try to do it differently this time - take good piece butter, 100 grams, melt on thick-walled frying pan and fry the potatoes on what you get. Extraordinarily delicious! Butter and vegetable differ in the finished dish like heaven and earth. Of course, no one will argue that this option has a lot of disadvantages (it burns easier, is more harmful, and the price is higher), however, for the sake of a significant and tangible plus in the form of a mind-blowing taste filling, you can forgive everything in the world.

And a frying pan. Wide and with a thick bottom, which will retain heat well and distribute it correctly over the entire area. A frying pan with a small diameter is only suitable for frying one potato. If you try to cram 3-5 in there, you'll end up with fried mashed potatoes.

4. Stir minimally

The more often you disturb the potatoes, the worse the result you will get. To fry properly and tasty, she needs calm. For the first time, try stirring no earlier than ten minutes after placing the potatoes in the pan (provided that the heat is slightly less than medium). The slices should be turned over in a layer - rosy and almost ready. Ideally, if you perform this manipulation a second time after another 5-7 minutes, then make one or two control “coups” and stop there. To turn the potatoes, take a wide spatula, which will increase the area of ​​​​the mass captured at a time.

5. Salt at the very end

Well, the next thing is obvious: fried potatoes salt only at the very end of cooking. Both in order to minimize its transformation into porridge, and to improve taste.

It is believed that new potatoes are too watery and are not suitable for frying. In fact, knowing a few nuances of cooking, you can fry young potatoes in a frying pan so that they do not crumble, but form on the surface. delicious crust. To do this, the tubers are fried whole and not peeled - the peel enriches the taste, and the integral shape prevents the pulp from falling apart. Total cooking time (including preparation) is 35-40 minutes.

Adviсe. Small and medium tubers are needed. Optimally - a little larger than a ripe cherry, maximum size - with walnut. Potatoes that are too large will not have time to cook inside before they burn. upper part. The amount of potatoes is calculated based on the size of the frying pan - all tubers should be laid out in one row.

Ingredients:

• young potatoes – 500-600 grams;
• vegetable oil– for frying;
• garlic (preferably young) – 5-6 cloves (to taste);
• dill and other greens - to taste;
• salt - to taste.

Recipe for frying new potatoes whole in skins

1. Wash the potatoes in a deep bowl, changing the water several times.

2. Place clean tubers in a plastic bag and pour coarse salt, then rub thoroughly with your hands. In this case, salt plays the role of an abrasive substance, removing loose skin that can burn during frying.

3. Rinse the potatoes running water, then remove excess moisture with a paper towel.

4. Heat a frying pan, pour in a layer of vegetable oil about 1 cm. Place new potatoes.

5. Fry for 5 minutes at maximum heat, periodically turning the tubers with a spatula. Then reduce the heating power to a minimum, cover the frying pan with a lid, and fry for 15-20 minutes until cooked, turning the potatoes from time to time.

Attention! If the lid does not have a hole, do not cover it tightly, leaving a small gap.

6. While the new potatoes are frying, prepare the other ingredients: peel the garlic and cut into thin strips, and chop the greens with a knife.

7. When the potatoes can be easily pierced with a toothpick (normally fried), add garlic and salt to taste, then turn off the heat on the stove, cover the frying pan with a lid and leave for 3 minutes so that the garlic saturates the potato pulp with its aroma.

8. Use a slotted spoon to transfer the finished young fried potatoes into a deep bowl, sprinkle with herbs and stir. Serve hot.

Vegetable season is in full swing! This is a great time to fully enjoy all the diversity vegetable dishes! Be careful and don’t miss the not-so-long period when small new potatoes will be on sale. This is the very moment when you can cook amazingly tasty and beautiful dish– fry the new potatoes whole in their skins. Such rosy potatoes goes very organically with seasonal fresh vegetables, already crispy lightly salted cucumbers and the freshest fragrant dill. The skin of such potatoes is still so thin and delicate that you can hardly peel it off completely; the remaining pieces of the thinnest peel give the dish a special flavor. Since the potatoes are still young, they cook very quickly and while a golden brown crust is forming on the outside, the tubers inside have time to fully cook and become completely soft and crumbly.

Be sure to take into account this technical point: when frying, you should be able to freely turn the tubers, so choose a spacious frying pan with plenty of space.

Don't miss the moment! Pamper your family and your guests with ruddy new potatoes whole fried in a frying pan and serve them with aromatic fresh dill.

Taste Info Potato main courses / Fried potatoes

Ingredients

• Small young potatoes – 900 g;
• Salt - to taste;
• Vegetable oil – 2 tbsp;
• Fresh dill - to taste.

How to cook small fried new potatoes with skins in a frying pan

Prepare the potatoes: wash and sort the tubers, remove shapeless, spoiled potatoes. Even at the purchasing stage, pay attention to the fact that the potatoes are well formed and have correct form and preferably the same size. If the potatoes are “different sizes”, then you should sort them out and use tubers of the same size as possible for frying.

Potatoes should be washed thoroughly. You can use a stiff brush or washcloth for this step; you do not need to completely remove the skin. Using a sharp knife, cut away dark areas, various minor defects and possible damage.

You can use very small potatoes the size of a five-kopeck coin, or you can choose larger potatoes like we do.

Heat vegetable oil in a large frying pan. Dry the prepared potatoes with a kitchen towel and place in a frying pan.

There is a preparation option when the potatoes are boiled in salted water for five minutes. The frying time is then reduced.

Reduce the heat from high to slightly above medium, cover the pan and fry the potatoes until fully cooked. Depending on the size of the potato tubers, this will take from 10 to 30 minutes. Every five minutes you need to turn the potatoes over or stir if the nodules are very small. Make sure that the potatoes do not burn, but are evenly covered with a blush on all sides. To do this, it should be turned over correctly, without losing sight of a single potato. The most convenient way to do this is with two forks.

Properly cooked potatoes should be evenly browned on the outside and completely soft on the inside.

If necessary, add oil when frying.

If you still fried and fried, but did not finish cooking, and you realized this already at the stage when you took the potatoes out of the frying pan and tried them, then you can either send them back to the frying pan or cook them in the microwave.

Properly cooked new potatoes should be soft and tender.

At the end of frying, salt the potatoes to taste. It is advisable to use finely ground salt for this. Serve the finished, rosy new potatoes fried in a frying pan whole immediately after cooking, piping hot.

When serving, sprinkle each serving of small potatoes with chopped clean dill. Add ready dish fresh vegetables, young garlic. It wouldn’t hurt to put a salt shaker on the table with fine salt, because The inside of the potatoes is not salted.

There is also an option for cooking young potatoes in a frying pan with the addition of sour cream; for this, cook as indicated in our recipe, but in 10 minutes add sour cream, chopped dill, cover the frying pan with a lid and let the dish simmer. It will turn out very tasty!

You can cook larger potatoes in the same way, but you just need to peel them and cut them into halves or slices.

If desired, you can add other vegetables when frying, such as eggplant or zucchini. Experiment, young potatoes are good in different variations.

Fried potatoes (new)

Fried new potatoes

Forgotten long winter, how to properly fry new potatoes? I offer you a simple recipe new potatoes, which does not need to be peeled, but simply rinsed well, chopped and fried in a convenient frying pan.

This is the easiest way to prepare young fried potatoes. And under the recipe you will find other recipes for new jacket potatoes. Let's try?!))

Compound

for 4 servings

• Young potatoes – 8 pcs. medium size;
• Vegetable oil for frying;
• Salt;

The frying pan is large, with a lid. Diameter at least 26-28 cm

How to fry new potatoes

1. Rinse the potatoes thoroughly (leave them in their skins). Cut into semicircles 2-3 mm thick.
2. pour oil into a frying pan (1 cm layer), place on low heat; Once the oil has warmed up a little, add the potato slices. Cover with a lid with a hole (if the lid is solid, open it slightly). Fry over medium heat, stirring occasionally, moving layers;
3. When the fried potatoes are almost ready (try with a fork: almost soft or still elastic-crispy), open the lid and add salt. Stir and cook until done.

Long-awaited summer food!

Features of cooking young potatoes and taste

New potatoes are very tasty and a welcome food that you are looking forward to whole year until the new harvest. It is good boiled, stewed, and fried!

A thin layer of peel adds a piquant tartness to it, while the skin seems to restrain its youthful juiciness and sweetness.

What is the best way to fry potatoes?

The taste of new potatoes maintains a viscous and sweetish olive oil. But if you don't have one, it doesn't matter. On a simple fast, sunflower oil It will also turn out very tasty!

Those with lard or brisket can skip the butter altogether. For those who want to lose weight, this is the best best option(I’m not kidding, nutritionists believe that fried potatoes in lard are healthier and better accepted by the body than those in oil).

Slices of fried new potatoes retain their shape better and soften, remaining as beautiful and even as when cut.

Therefore, they should be tested to see if they are ready before regular potatoes with a thick peel, and do not wait until the slices begin to crumble, breaking into small pieces.))

Should I cover potatoes when frying?

I cover with a lid when I need to cook a lot of potatoes, otherwise it will be difficult for them to fry evenly. If the lid does not have a hole, be sure to leave a crack for steam to escape, otherwise the potatoes will be too wet.

If you fry 3-5 potatoes in a spacious frying pan, you don’t have to cover it.

Do I need to stir potatoes in a frying pan often?

You shouldn’t stir often; fried potatoes don’t like fuss and stirring without serious reasons. If you disturb it, go away, wash the dishes, set the table, forget about it for about 5 minutes. Then those potatoes at the bottom will acquire a very tasty crust.

And if you stir continuously, the potato pieces will remain moist, white and taste close to stewed potatoes. For the same reasons, you should add salt only at the end.

Do I need to peel new potatoes?

If you disdain jacket potatoes, you can scrape young vegetables, or even remove a thin layer of peel, as usual when we peel potatoes. But it tastes better in its uniform.

What to add to new fried potatoes

If you complicate the process of preparing fried potatoes, you can pepper them, add herbs(marjoram, basil, parsley, dill, oregano), add chopped onion and garlic in the middle of frying (if done earlier, they may burn). And at the very end, hot fried potatoes can be sprinkled with grated cheese or crumbled cheese (feta). Or even put it in the oven for about 5 minutes to cheese crust grabbed it. In general - delicious!

There are many options. I am sure that every housewife has her own wonderful recipe, cutting options, special techniques and signs))

Even at the end of frying, you can add to the potatoes, for example, fried chanterelles. And you will get another simple and tasty summer food -.

Here's another option