Fried potatoes in chunks in a slow cooker. Potatoes fried in a slow cooker

Potatoes fried in a multicooker Polaris, Phillips, Supra, Panasonic, Moulinex, Redmond, Scarlet, Vitek, March and other models with mushrooms, meat, onions or minced meat - hardly anyone will refuse such food. This popular dish is prepared by many, but it does not always produce an appetizing crispy crust. More often than not, this dish turns out to be a little stewed. There are certain subtleties of cooking potatoes, knowledge of which will help you prepare these recipes for fried potatoes for a slow cooker. How can you find out on our website.

Fried potatoes in a slow cooker: recipe

Ingredients for fried potatoes:

• 5-6 medium-sized potatoes;
• ½ onion;
• 3 tablespoons vegetable oil;
• salt;
• spices as desired.

How to cook fried potatoes in a slow cooker? Before cooking fried potatoes in a microwave, they must first be peeled, washed and cut. There are many ways to cut potatoes: wedges, slices, wedges.

Cut into cubes, as they are more common. The size of the cubes is 1x1 cm, length - 3-4 cm. Soak the chopped potatoes in cold water to remove excess starch. When frying, the potatoes will not stick together in this case.

While the potatoes are soaking, chop the onion. The cutting can be anything - cubes or half rings. Remove potatoes from water. In order for fried potatoes to have an even crust, they must be dried, i.e. remove excess moisture.

To do this, place on a paper towel and cover with a second paper towel on top. While the potatoes are drying, turn on the multicooker. The question arises, what to use to fry potatoes in a slow cooker?

You can fry it in animal fat, but the finished dish will acquire an off-odor. You can fry in butter, the potatoes will turn out tender, but there is a very high probability that the butter will burn.

The best option is vegetable oil. In this case, fried potatoes in a slow cooker will not have any foreign smell and a uniform crust will form.

Pour vegetable oil into the multicooker bowl. Turn on the "Baking" mode. You may have a different mode, for example “Frying”, “”. Focus on your multicooker. Set the time to 40 minutes.

Place potatoes in heated oil. Stir. Do not close the lid. The potatoes should not be stirred often, otherwise they will fall apart. Use a special multicooker spoon.

Do not salt the potatoes at the beginning of cooking. It will absorb excess oil and become soft. Therefore, salt the potatoes at the end of cooking. When the dish is half cooked, add the onions. Stir. Salt the potatoes closer to being done.

Potatoes fried in a slow cooker have a thick crust and consistency. Next time, try cooking the dish with the lid closed.. Bon appetit!

You can also fry delicious potatoes with a crispy crust in a slow cooker. This cooking method requires less effort. Onions add a savory sweet note to the dish.

Ingredients

• 4-5 potato tubers;
• 1 onion;
• 4-6 tbsp. sunflower or olive oil.
• Salt, spices to taste.

Peel the potatoes, rinse. Remove the peel from the onion and wash it in running water.

Cut the potato tubers in any way: into circles, slices, strips. The pieces should not be too thin so that they retain their shape during cooking.

To make potatoes fried in a slow cooker crispy, you need to first soak the pieces in water for a few minutes, then rinse with cold water and dry them with a paper towel.

Finely chop the onion. Grease the bottom of the multicooker bowl with vegetable or olive oil. Place chopped potatoes on the bottom. Salt, pepper, season with spices and other seasonings. Select the “Roasting” program and set the cooking time to 30 minutes.

Then add the onion, close the lid again and leave for another 10 minutes. When the dish is ready, open the lid and leave to heat for 5 minutes. Serve in portions, garnished with herbs.

Country-style potatoes in a slow cooker

Appetizing fried potato wedges, crispy on the outside and soft on the inside, are an excellent appetizer and side dish for the main course.

Ingredients

• 1 kg of potatoes;
• 4 tbsp. sunflower or olive oil;
• 1 tsp oregano;
• 100 g dill;
• Salt, pepper, spices to taste.

Wash and peel the potatoes, cut out the eyes. Cut into medium-sized slices. Small tubers can be cut into 2 parts.

Prepare dressing for potatoes. In a deep bowl, mix refined vegetable or sunflower oil with salt. Add pepper, oregano and other spices to taste. Place the potato wedges in a plate with this sauce and mix thoroughly until all the pieces are soaked.

Place the potatoes along with the oil in the multicooker bowl. Close the lid and select the “Frying” mode. Set the cooking time to 40 minutes. Check and stir the potatoes periodically.

Before serving, rinse the dill and sprinkle it over the potatoes placed on plates.

Potatoes fried with mushrooms in a slow cooker

Mushrooms and potatoes are a good combination. Champignons will make the dish even more satisfying, and cream will add tenderness and sophistication.

Ingredients

• 600 g potatoes;
• 500 g of mushrooms (champignons or oyster mushrooms);
• 1 onion;
• 2 paprikas;
• 100 ml heavy cream;
• 50 g of greens;
• Refined sunflower or olive oil;
• Salt, pepper, spices to taste.

Wash and peel the potatoes. Cut the tubers into medium-sized cubes. Peel the onion, rinse in cool running water and finely chop.

Pre-soak the mushrooms in cold water to remove dirt. Then rinse again under cool water. Peel, remove membranes and cut into slices or slices.

Grease the bottom of the multicooker bowl with olive or sunflower oil. Select the “Fry” mode and wait until the oil heats up. Then add the onions and mushrooms and cook until the onions are soft and translucent and the mushrooms are golden brown.

Then add chopped potatoes and paprika. Add salt, pepper, spices to taste. Mix the cream with 50 ml of water and pour over the potatoes and mushrooms. Close the lid and set the cooking time to 40 minutes.

When the device signals that the dish is ready, add chopped greens. Close the lid and let it sit for 15 minutes so that the potatoes and mushrooms are saturated with aroma and taste.

Potatoes fried with cabbage in a slow cooker

Another ingredient that potatoes go well with is cabbage. When fried, it will acquire a piquant taste, complemented by tomato paste.

Ingredients

• 500 g potatoes;
• 300 g white cabbage;
• 1 onion;
• 2 tbsp. tomato paste;
• 1 fresh carrot;
• 1 glass of water;
• Sunflower or olive oil;
• Salt, spices to taste.

Wash the cabbage. Remove leaves. Chop into strips with a sharp knife. Wash the potatoes, peel them, remove the eyes. Cut into medium cubes.

Peel the carrots and cut into thin strips. Grease the multicooker bowl with sunflower or olive oil. Peel the onion, rinse and finely chop. Add cabbage, then potatoes, carrots and onions.

Pour tomato paste into a bowl. Salt, pepper, add spices and seasonings to taste. Close the multicooker bowl and set the “Frying” mode. Set the cooking time to 20 minutes.

Potatoes fried in a slow cooker with cheese

The cheese crust covering the potatoes will make the dish even more delicious. In a slow cooker, the cheese will be baked in an airy layer.

Ingredients

• 10 medium potatoes;
• 150 g cheese;
• 100 g mayonnaise (store-bought or homemade);
• 30 g butter;
• Salt, seasonings, pepper to taste.

Rinse the potatoes in cold water and remove the skins. Cut out the eyes and use a sharp knife to make deep, even cuts at a distance of approximately 5 mm.

Coat each potato with mayonnaise. Salt, pepper, add spices to taste. All cuts must be coated.

Grease the multicooker bowl with vegetable or olive oil. Fold the potatoes neatly, cut side up. Place a piece of butter on each potato. Turn on the multicooker, set the “Baking” mode. Set the cooking time to 40 minutes.

Meanwhile, grate hard cheese on a fine grater. 10 minutes before the end of cooking, open the multicooker and sprinkle cheese all over the potatoes. Serve with chicken or meat.

Potatoes fried with pork in a slow cooker

You can add meat to the potatoes and make a hearty and nutritious stir-fry.

Ingredients

• 300 g lean pork;
• 4-5 potato tubers;
• 1 onion;
• 1 fresh carrot;
• 2-3 cloves of garlic;
• Salt, pepper, spices to taste;
• Olive and refined vegetable oil.

Prepare all ingredients. Rinse the meat, remove veins and excess fat. Cut into large cubes. Peel the onion, peel the potatoes and remove the eyes. Rinse under cold running water. Peel the garlic and finely chop or squeeze through a press.

Grease the multicooker bowl generously with olive or sunflower oil. Add the onions and carrots and cook on the “Fry” setting for 5-10 minutes until the onions become transparent.

Meanwhile, fry the pork in a frying pan. Heat it over high heat with vegetable oil. Cook the pieces of meat for 5-10 minutes until they are covered with a golden crust.

Place the fried meat in the slow cooker, along with the onions and carrots. Select the “Frying” mode, pour in a glass of clean water or vegetable broth. The liquid should cover the meat. Cook for 30 minutes, then add the diced potatoes.

Close the lid and cook for another half hour. Serve with vegetable salad.

Roast potatoes with chicken in a slow cooker

In the classic roast recipe, pork can be replaced with a lighter and dietary meat - chicken.

Ingredients

• 6-8 medium-sized potato tubers;
• 1 medium carrot;
• 1 onion;
• 2 cloves of garlic;
• 500 g chicken fillet;
• Salt, pepper, spices to taste;
• Olive or vegetable oil for frying.

Prepare chicken fillet. Rinse it in cold running water and cut into large pieces. Grease the bottom of the multicooker bowl with vegetable or sunflower oil and lay out the chicken pieces. Salt and pepper to taste, add spices.

Peel the onion and cut into large half rings. Place on top of chicken fillet.

Peel the potatoes, rinse, cut into large cubes. Place on top of onion rings. Salt and pepper again. Peel the carrots and cut into rings. Place a top layer on top of the potatoes.

Peel the garlic, chop finely and place in a slow cooker. Close the lid, select the “Frying” mode and set the cooking time to 2 hours. Serve hot.

Homemade roast with sour cream in a slow cooker

Roast is a classic recipe that can also be prepared in a slow cooker.

Ingredients

• 600 g of meat (pork or beef);
• 8 medium potato tubers;
• 1 medium onion;
• 2 tbsp. tomato paste;
• 2 tbsp. sour cream;
• Salt, pepper, spices to taste;
• 1 glass of water;
• 1 tbsp. vegetable or olive oil.

Peel the onions and carrots, cut them into small pieces. Peel the potatoes, rinse and cut into cubes. Rinse the meat in cold running water and cut into small cubes.

Grease the multicooker bowl with vegetable or olive oil. Fry the onions and carrots on the “Baking” mode for 15 minutes. Add meat and cook until lightened. Place potato pieces. Mix water with tomato paste and sour cream, pour this mixture over the potatoes.

Add bay leaf, salt and pepper to taste. Turn on the “Frying” mode and set the cooking time to 1 hour.

French fries in a slow cooker

Appetizing French fry sticks can be cooked not only in deep frying, but also in a slow cooker.

Ingredients

• 2-3 potato tubers;
• 1 liter of refined sunflower oil;
• Tomato sauce;
• 1 medium lemon.

Wash the potatoes and remove the skins with a special knife. Carefully remove the eyes. Wipe the tubers dry with a paper towel and cut into oval slices or medium-sized strips with a sharp knife.

Prepare deep fat in a multicooker bowl. Pour 1 liter of vegetable oil into the bottom and turn on the heat.

While the oil is heating, cut the potatoes into equal-sized pieces. Switch the multicooker to frying mode and set the cooking time to 30 minutes. Place the chopped potatoes in the oil. Lift from the bottom with a slotted spoon. When the oil begins to boil, close the multicooker lid. By the end of cooking, the fries will float to the surface and become golden brown.

Carefully remove the fries from the hot oil to avoid burning themselves. Prepare a paper towel in advance to place the potatoes on so that any remaining oil and excess fat can drain off. While the slices are lying on the towel, salt and pepper them. Serve hot with tomato sauce. You can drizzle lemon juice over the fried potatoes.

Fried potatoes can be called a traditional dish. But this dish is tricky, not everyone succeeds, especially with a golden crust. Either it needs to be on high heat, or the lid needs to be kept open - there are secrets.

Potatoes fried using a slow cooker taste and look like baked ones. The potatoes turn out unusually soft, with a golden crust and a wonderful aroma. And this cannot always be achieved on the stove. In addition, thanks to the slow cooker, the vegetable retains the maximum amount of vitamins and nutrients.

Yield: 2 - 3 servings

Ingredients

• potatoes – 4-5 pieces
• onion – 1 piece
• vegetable or olive oil – 4-6 tablespoons
• salt and spices

Preparation

Peel the potatoes and onions and rinse under water. Cut the potatoes in any way: into slices, circles, strips or cubes. The main thing is that the pieces are not very thin, otherwise they will lose their shape during cooking.

A little secret: To ensure crispy potatoes, soak the cut pieces in water for a few minutes, then rinse them with cold water and dry them with a paper towel.



The onion should be finely chopped. And to avoid crying, rinse it and the knife with cold water.



Pour oil into the bottom of the multicooker bowl and place the chopped potatoes there. Add a little salt and season with spices.

Select the “Baking” program and leave for half an hour.



After the time has passed, open the multicooker, add the chopped onion, add a little more salt and mix everything carefully.



Close the multicooker lid and set the timer for another 10 minutes on the same setting.
After a sound notification that the dish is ready, you can open the lid and enjoy the aroma.



That's all, delicious potatoes with a golden crust are ready.

Fried potatoes should be served hot as a side dish for fish and meat or as a main course. In addition, you can add vegetable salad, pickles, sauerkraut or herring.

Time: 40 min.

Servings: 3-4

Difficulty: 2 out of 5

Recipe for delicious fried potatoes in a Redmond slow cooker

Not everyone can fry potatoes deliciously. This art was previously available only to the most patient.

For everyone else, the potatoes fall apart or stick to the pan, are not fried or burn all the time, and therefore become tasteless.

Now cooking fried potatoes in the Redmond RMC-M 4502 multicooker has become accessible even to an inexperienced and overly busy housewife.

Fried potatoes in a Redmond slow cooker are always a pleasant exception to a series of unsuccessful culinary experiments.

You can fry potatoes using a lot of vegetable oil. Get a deep-fried recipe or chips. With a little oil, fried potatoes in the slow cooker will also not burn, thanks to the non-stick coating of the multicooker bowl.

What you add to the potatoes during frying is your choice. You can only put onions. Some people love the recipe for fried potatoes with pumpkin and onions. It’s better to start with the simplest recipe that produces delicious fried potatoes.

For frying, you need to choose a certain type of potato. It should contain as little starch as possible so that the potato pieces do not fall apart when frying.

The least amount of starch is found in table potatoes, about 15% or 16%. These potatoes differ from fodder and industrial potatoes in their good taste and the fact that they do not darken for a long time in the air after peeling.

Before frying potatoes in a slow cooker, they must be dried with a paper towel. First, pat the whole tubers dry, then each portion of the cut potatoes.

You can cut the tubers into pieces of arbitrary shape. The main thing is that the pieces are similar to each other. The most popular form is bars, circles or semicircles.

Onions and spices must be added at the end of frying. Salt the potatoes when they are almost ready.

It is better to take refined, purified vegetable oil for cooking so that the finished dish does not have an unpleasant aftertaste. You can add lard to potatoes.

Let's start cooking

Ingredients:

Cooking recipe

Step 1

Potatoes need to be washed. Peel the skins and dry the tubers with a paper towel. Cut them into cubes of arbitrary thickness, but no more than five millimeters.

Step 2

Pour vegetable oil into the multicooker bowl. Turn on the “Frying” mode. When the bowl is hot, after five minutes, drop the chopped potatoes into the oil in small portions.

Step 4

Do not close the multicooker lid for the first ten or fifteen minutes of cooking. Turn the potato wedges using a plastic or wooden spatula. When they are slightly browned on all sides, close the lid.

Step 5

Fry the potatoes in the same mode for another 20 or 30 minutes with the lid closed. Ten minutes before the end of cooking, add onions, cut into large pieces or half rings. Salt the potatoes and add spices to taste.

It could be just a pinch of ground black pepper, dried Provençal herbs, basil or dried dill, cumin or turmeric.

The dish is carefully mixed and allowed to fry with the lid closed for about 10 minutes. Now, the main thing is that the family you will feed has the patience to wait for the fragrant, rosy potatoes.

After the beep sounds and the program turns off, let the fried potatoes sit in the slow cooker for another five minutes.

Bon appetit!

See another version of this dish:

Fried potatoes are rightfully considered one of the most popular and favorite dishes. I don’t mean French fries (although our assistant does an excellent job with this too), but regular potatoes in a frying pan with butter. There is nothing easier than throwing a piece of ghee in a frying pan and frying potato slices, right?

But one day I was puzzled by the question: will fried potatoes work in a slow cooker? And in general, is it even worth frying it in such an unusual way, if a frying pan is always at hand, and you have to wash it the same way as a multicooker bowl or a frying pan? And most importantly, will the finished dish be as tasty as in a frying pan?

An undoubted advantage of all multicookers is that at the end of the cooking program it will switch to auto-heating mode or turn off completely. This means that we will never spoil potatoes by being distracted for just a few minutes (let’s say for a phone call) and leaving them on the stove. That is, we won’t forget to turn it off, and this is already a big plus for the multicooker and due to this we reduce the “time spent at the stove” by half. Not bad anymore, right?

The second advantage is that during cooking the device will maintain the temperature that is provided by the program or that we set it in the multi-cooker mode (if there is one). Good too!

Well, we have two obvious advantages, so it’s worth a try! Shall we start?

We will need:

• Potatoes - 6-7 medium tubers;
• Ghee - 1 tbsp. spoon;
• Vegetable oil - 2-3 tablespoons;
• Salt - to taste;
• Greens - dill, onion.

How to fry potatoes in a slow cooker

Peel and cut the potatoes as you like.

We put ghee and vegetable oil in the bowl and turn on the “frying” mode, but only until the readiness signal sounds and our butter has melted, after which we turn off the mode.

After 10 minutes (if anyone likes it more crispy, 15 minutes), open the lid, stir and sprinkle finely chopped dill and green onions on top. We close the lid, and this is where our participation in the preparation ends.

At the end of the program, open the lid (holding on to something so as not to fall from the mind-blowing aromas), mix again and place on plates.

Well, in conclusion, I want to answer the main question: did our dish turn out as tasty as in a frying pan? I answer: yes!

The fried potatoes in the slow cooker turned out delicious, with very tender and slightly golden browns.

But still, it was different from the one we usually fried in a frying pan and, for my taste and my rather capricious stomach, in a much better way.

Well, the empty and literally “licked” plates of my family only confirmed the excellent result!