Baked potatoes in a frying pan recipe. How to fry potatoes with onions and wild mushrooms

I’m sharing my method of cooking fried potatoes with mushrooms - a simple but very popular dish. And it’s not surprising - it’s fast, tasty, satisfying, and doesn’t require any special financial expenses. Perfect:)

Recipe for fried potatoes with bacon, onions, corn kernels, parsley and scrambled eggs.

What could be simpler than fried potatoes topped with cheese? However, how original it looks! I think guests and family will be delighted with such an unusual and at the same time ordinary side dish.

Fried potatoes with meat is a most trivial dish that even culinary beginners can prepare. Very simple, satisfying, fatty and tasty. One might say, a dish of simple country cuisine.

A recipe for an original salad, the main ingredient of which is everyone's favorite fried potatoes!

Frying potatoes is a painstaking and time-consuming process, but a slow cooker makes it easier. Learn how to quickly and easily cook fried potatoes in the slow cooker.

You don't have to go to McDonald's to eat French fries, because it's easy to make delicious French fries at home.

Well, who among us doesn’t love golden, crispy French fries? However, it is quite difficult to cook it at home, and buying it is harmful. What to do? The answer is simple - use a slow cooker! Read the recipe!

Linguine pasta recipe with roasted chicken thighs, sweet potatoes, cinnamon, nutmeg, ginger and sage sauce.

If you are lucky enough to pick up fresh boletus in the forest, here is a recipe for fried boletus with potatoes, perhaps the simplest dish that can be prepared from these mushrooms. Tasty and simple.

The recipe for preparing oyster mushrooms fried with potatoes is somewhat at odds with the generally accepted technology for preparing mushrooms fried with potatoes. Want to know how? Read the recipe with step-by-step photos!

I offer a recipe for potatoes with pickled mushrooms. It's mushroom season and you can use fresh mushrooms, but I like fried potatoes with pickled mushrooms. It turns out very spicy. Try it!

Fried potatoes with mushrooms is an ordinary dish, and maybe even a little boring, but cooking according to this recipe will open up a new perspective on this dish.

We will cook fried potatoes with onions, very tasty. An excellent side dish for any type of dish.

Recipe for grilled salmon fillet with potatoes, asparagus, parsley, dill, capers, green onions and lemon.

Life situations lead to a dead end when you don’t know what you want - love or fried potatoes :) Love is a capricious matter, you may have to wait, but you can fry potatoes in half an hour!

There are moments in life when you desperately want something like that. So that it’s nourishing, tasty, and to hell with it, useful. Fried potatoes are from this repertoire. And if also with mushrooms. Mmmm...

If you go to fast food restaurants only for a portion of crispy potatoes, then I suggest you make French fries in the deep fryer at home.

Cooking French fries in the microwave takes 5-7 minutes, especially if you have frozen chopped potatoes in the refrigerator. It’s good if you find some sauces there;) Let’s cook!

French fries can be prepared at home, quickly and without any hassle. I make french fries in a skillet almost every weekend. A very tasty side dish.

If you like spicy Chinese dishes, then you definitely need to try making Chinese potatoes. Yes, yes, the Chinese eat potatoes too!

Recipe for roasted potatoes with garlic and a sauce made from chili, nuts, olive oil and tomatoes.

Oh, who can resist fried potatoes with onions and honey mushrooms? I personally can’t. If you are also not indifferent to honey mushrooms, read the recipe!

Recipe for roasted potatoes with onions, bell peppers, bacon and thyme.

If the standard combination of mashed potatoes and fried mushrooms is a little boring, then baked potatoes with champignons will be an excellent alternative. Crispy crust and delicate filling - it's worth a try.

Fried potatoes with bell peppers are a rare dish for us, but we are now trying to include more and more vegetables in our diet. Try fried potatoes with bell peppers. I am sharing a simple recipe with you.

I like to make French fries in the oven, because they are much healthier, they do not contain that huge amount of oil if you deep fry them. This recipe is for those who count calories and protect their figure!

I especially like the recipe for making French fries in an air fryer due to the golden, delicious crust that forms on the potatoes. So if you have an air fryer on your household, let’s get started!

Recipe for baked French fries with thyme, basil, oregano, parsley and Romano cheese.

French fries are, of course, very high in calories and not very healthy, but at the same time damn tasty;). A simple salad recipe with French fries and vegetables is suitable for those who take care of themselves.

Recipe for Baked Sweet Potatoes with Peppers, Garlic Powder and Cayenne Pepper.

We present to your attention a simple way to cook French fries in a Redmond multicooker. So if you have this unit in your house, be sure to try it, you have never eaten such delicious potatoes.

Recipe for stir-fried beef with garlic, onion powder, french fries and beef broth sauce.

Oven-fried potatoes with spices are very easy to prepare, but a very original side dish. I advise you to try it today - you will love it!

Zucchini fries are a delicious appetizer made from such a simple and affordable vegetable as zucchini. Tasty, light, served with a good sauce, the zucchini appetizer is simply irresistible.

Don't know how to deliciously fry potatoes? I’ll tell you how to properly prepare fried potatoes - soft, aromatic and tasty. An ideal Russian side dish for many dishes.

Potato wedges in the oven are a great alternative to French fries. It has much fewer calories, and the taste is richer and more varied due to spices. Children love potatoes baked in slices in the oven.

Properly baked potatoes in the oven are so tasty that they can be served not only as a side dish for something meaty, but also as a very tasty snack (for example, with homemade ketchup).

I don’t know why, but people are usually divided into two categories - those who love and obey fried potatoes, and those who, no matter how much they puff, cannot learn how to cook this simple dish. Fortunately, I have long been and reliably (I hope reliably) belonged to the first group - I know how to fry potatoes, I love it and I create in every possible way. Do you want me to tell you my secrets?

Fried potatoes: the classic way

If you still dream of mastering the actually simple science of frying potatoes, you'll have to start somewhere. This is what we’ll talk about first.

Ingredients: large potatoes - 3-4 pcs., vegetable oil, salt.

1. Peel the potatoes and immediately place them in a bowl of water, while the vegetables should be completely covered with liquid. Cut into cubes, which we then also put in a bowl.
2. After all the potatoes have been chopped, place a frying pan with a thick bottom on the stove (ideally cast iron, good steel with a thick bottom). Pour a few tablespoons of vegetable oil and turn on medium heat.
3. At this time, drain the water from the potatoes and place them on a paper towel (can be fabric) to dry off excess water.
4. When the frying pan with oil is completely hot, add the potatoes. And we don’t touch it for at least the next 5-7 minutes, while reducing the gas slightly - to a little weaker than average. We don’t stir, we don’t mix, we don’t remember. This is one of the main rules for successfully fried potatoes.
5. After the specified time, take a wide spatula and turn the potato layers over with a few movements. We don’t flicker, we don’t shallow—briskly, broadly, confidently. If you find the right moment, then the potato bars will turn over in layers. A delicious golden brown crust should await you on the reverse side. Did you do it? That's it, go about your business, don't touch dinner for a little less time now - about 3-4 minutes.
6. So, we turn it over a second time and go to rest. After a while, turn it over a third time, wait a couple of minutes, select the thickest block and check it for readiness. If the potatoes are a little damp, stir again and fry until done.
7. Add salt, mix lightly and carefully and place on plates. Tasty!

Fried potatoes with mushrooms

Ingredients: potatoes - 2-3 tubers, mushrooms - 100 g; onion - 1 pc. . salt, pepper, vegetable oil.

1. Peel the potatoes and cut them into cubes, dry them and place them in a well-heated frying pan. Fry over medium heat until done.
2. At the same time, place finely chopped mushrooms in another frying pan (heated and greased with oil). If we are talking about champignons - raw, if the farm has wild ones - boiled. Fry until golden, at the end add the onion cut into half rings and fry until the onion is ready.
3. Place the mushrooms in the potatoes, stir, fry for about another minute, add salt and serve immediately.

Just a note. I recommend not neglecting the second frying pan - both potatoes and mushrooms give off quite a lot of water when frying, so if you want to get not something stewed, but a rosy and crispy dinner, don’t be too lazy to get another frying pan.

Fried potatoes with eggplants

Fried potatoes with eggplants must be served hot. If you want to reduce the fat content, use a non-stick pan. Keep in mind that vegetables should feel spacious in the pan; they should be fried, not stewed. Therefore, try to cook no more than two servings at a time.

• large eggplant – 1 pc.
• large onion – 1 pc.
• potatoes – 5 pcs.
• sweet bell pepper – 1 pc.
• vegetable oil – 4 tbsp. l.
• salt - to taste
• mixture of ground peppers - 2 chips.
• dried basil - 2 chips.
• garlic – 1 tooth.
• parsley – 3-4 sprigs

Country style potatoes

How delicious! This is how my grandmother cooked - and it seems to me that I can still, when I close my eyes, remember that magnificent combination of aromas, sounds and pictures that accompanied country-style potatoes. Incredibly yellow potato tubers, orange eggs, snow-white onions, dazzlingly bright greens - I would give half the world now for dinner prepared by gentle wrinkled hands... Alas, in the absence of the opportunity to try my grandmother’s treat, I go to the kitchen myself.

Ingredients: potatoes - 2-3 tubers, eggs - 2 pcs., parsley - several sprigs, lard - 3-4 slices, salt.

1. Peel the potatoes, cut them into slices - first lengthwise in half, and then into slices: you get crescents.
2. Place lard on a heated frying pan and melt the fat over low heat. You can remove the cracklings (or you can leave them), put the dried potatoes in the frying pan.
3. Fry until done, add salt at the end and pour in slightly scrambled eggs. Cover with a lid and cook until done – just a couple of minutes. Serve sprinkled with finely chopped herbs.

New fried potatoes

Contrary to popular belief, young potatoes can even be fried. To avoid troubles such as falling apart and spreading, we will resort to a little trick that will turn your dinner into a real feast.

Ingredients: small new potatoes - about 1 kg, butter - 50 g, a bunch of dill, salt.

The potatoes should actually be small - about the size of a walnut, no more. In addition, it is necessary to select tubers of the same size. To avoid wasting time and feeling like Cinderella, go to the market: during the young potato season, grandmothers sell exactly what you need. Digging the harvest in the garden, they immediately sort it by size, wash it, put it in bags and take everything to the market in the hope that there will be a buyer for each product. And he will be found - you! Let them look at you strangely, it doesn’t matter. Don’t hesitate and take the cheapest potatoes – the smallest ones. Yes, and don't worry, you don't need to clean it.

1. Take out a large bowl, place the trophy in it, pour in a few handfuls of coarse rock salt, close the lid, turn on your favorite music loudly and, hugging the bowl, dance. Energetic, strong and a lot, while it is important to shake the bowl, shake and shake. After about five minutes you will get peeled potatoes (all you have to do is wash them), a good mood, lost calories and toned muscles.
2. So, wash it and put it in a saucepan, fill it with water. Bring to a boil, cook until almost done, turn off and immediately drain the water.
3. Dry (you can put the pan on the fire and wait a minute or two). Heat the butter in a frying pan, add the potatoes and, stirring occasionally, fry until cooked. Salt and serve, sprinkled with finely chopped dill.

French fries

Once upon a time there lived a Belgian man named Frite. One day he came up with a wonderful thing - to sell takeaway potatoes, and not ordinary ones, but fried cubes in a lot of oil. The dish quickly became popular, and now, in my opinion, everyone knows what fries are and what they taste like.

Ingredients: potatoes - 1 kg, vegetable oil - approximately 0.5 l, salt.

1. Peel the potatoes and cut them into cubes of equal thickness. Dry it.
2. Pour the oil into a small-diameter ladle (saucepan) and heat well. You can fry potatoes only after the oil is completely heated.
3. Carefully place the potatoes in a saucepan in small portions, fry until slightly evenly golden brown and immediately remove with a slotted spoon.
4. Place the finished potatoes on paper napkins and add salt before serving.

Fried potatoes with hunting sausages

Fried potatoes with hunting sausages - a recipe for every day and for a beer party with friends. Prepares quickly and eats even faster!

• potatoes - 1 kg
• large onion - 1 pc.
• hunting sausages - 4 pcs.
• vegetable oil - 3 tbsp. l.
• salt - to taste
• mixture of ground peppers - 2 chips.
• oregano, basil - 2 chips each.
• dill - 10 g

Deep fried potatoes

Another option for deep fried potatoes is roses. Such “flowers” ​​can be used as a decoration for salads, or act as a separate dish, or simply serve as decoration for serving the above-described French fries.

Ingredients: large potato tubers - 3-4 pcs., salt, vegetable oil.

1. Peel the potatoes, cut them in half lengthwise, and then into thin, thin semicircles. Select the first “petal” and roll it into a tube. We wrap the second “petal” around the first, trying to press the base tightly and, on the contrary, leave the top free. Thus, we form a “rose” from 10-15 petals, and fasten the “peduncle” with a toothpick.
2. Dip for a few seconds in a large amount of hot vegetable oil (all potatoes should be covered with oil), remove as soon as the vegetable acquires a light golden hue.
3. Place on a paper towel. After cooling (slightly, or better yet completely), remove the toothpick. Salt before serving.

Fried potatoes "Khvorost"

Have you seen the bundles with which the men carry brushwood from the forest? This is roughly what we’ll be preparing – well, maybe a little shaggier, but the difference won’t be particularly noticeable.

In general, the recipe is shamelessly reminiscent of potato pancakes and potato pancakes, and the essence is the same, but still the result is not potato pancakes, but fried potatoes.

Ingredients: large potatoes - 3 pcs., medium carrots - 2 pcs., eggs - 2 pcs., flour - 3 tbsp. l., salt, vegetable oil.

1. Wash the potatoes, peel and cut into strips. This is important - we cut it, and don’t be lazy and grate it. Moreover, if you want to get the ideal version of edible “brushwood”, you should strive to ensure that all the straws are relatively the same thickness (and preferably not very large).
2. We clean the carrots and also cut them into strips, much thinner than potato strips.
3. Mix, salt, add eggs and flour. Let stand for a couple of minutes, then fry, covered, laying out small pancakes, over a little less than medium heat, until golden brown.
4. Turn over and fry again until done. Don't rush - the potatoes are cut into cubes and may not have time to fry, so it's better not to turn the heat up to high. Serve immediately.

How to fry potatoes in a slow cooker

Today, when many processes in cooking are automated, you can hear the question: “Will fried potatoes turn out delicious in a slow cooker?” Imagine, it will work. Delicious, even very tasty. And it’s easy to do, you just need to stir once.

Innings

The simplest option and the most boring is a plate with a pile of fried potatoes on it in an appetizing heap. At best, sprinkled with finely chopped dill. Let's move on from this?

You can serve potatoes in a hot frying pan very effectively: the fat is still sizzling, the vegetables are almost bouncing in the oil, and you are carrying a frying pan that will retain heat for a loooong time and not allow the food to cool down. You carry it and sip sweetly with your nose - the aromas tickle and seduce, the picture pleases the eye and soul, and with a sharp thought comes a feeling of the beauty of life!

Avoid serving potatoes alone. Garnish with fresh vegetables, pickled cucumbers, a few balls of green peas, a spare piece of parsley - it doesn’t matter, just to dilute the potato aria with something.

Oh, and don't forget the sauces! Ketchup just begs to go with potatoes, and banal sour cream mixed with garlic is also not bad at all. Aioli, satsebeli, adjika, mushroom sauce - in this case, almost anything will be appropriate.

When announcing that today, for example, you are having fried potatoes for dinner, you should understand that there will be... potatoes on the table. Confused? What I mean is that the key thing when choosing a product for this dish is its taste. Varietal properties are also important, but they are secondary, but the savory contents are more important than ever. If you buy potatoes that are watery, have an unpleasant aftertaste, or have an unclear consistency (ready-made), it’s better not to waste your time: you won’t succeed. In this case, candy will not come out of nonsense, therefore, having found and noticed a suitable potato once or twice, mentally put a tick next to it: you should buy this particular variety for frying.

Nevertheless, certain rules can still be derived. It is best to choose medium-cooking potato varieties with thick skin and low starch content. If after heat treatment the tubers keep their shape well, this suits you, take it. Experts say that it is better to prefer yellow and pink potatoes - I won’t give a reason, since everything is much simpler for me: I take what I grow in the garden. Perhaps you should look for “your” granny in the market, who will sell you the best proven product?

Oil and fat

They fry potatoes on anything. Most often and, I think, healthier - with refined oil, which is specially refined for use in a frying pan. Nevertheless, I will say from experience that the most delicious potatoes are those cooked in lard or lard. Yes, yes, you can close your eyes in horror and sigh defiantly, imagining how much the calorie content of dinner will increase when using such fat. However, since we initially decided that occasionally we can afford a small belly celebration, then let’s hold it so that it is actually a holiday, and not a pitiful semblance of a matinee in kindergarten. So, potatoes with cracklings, rosy and crispy, crispy and aromatic - this is what is the standard for me!

By the way, you can also fry in butter, however, there is a big risk of getting dinner together with the frying pan: it’s easy to miss the moment, and then the potatoes will hopelessly stick to the bottom. Tasty, not uncomfortable. The way out is to add a small amount of butter to the main amount of vegetable oil.

2. When cutting potatoes, housewives usually put them in a bowl of water (to prevent them from darkening). Make sure that you place pieces on the frying pan from which the excess liquid has drained very, very well.

3. Another reason why you should put potatoes in a container with water before frying is starch. After half an hour spent in the “bath”, the vegetable will lose most of this substance, which will have a very positive effect during frying: the potatoes will not fall apart.

4. Frying pan – perfectly and fully heated!

5. While frying, try not to stir the potatoes very often, and when you do, use a spatula with a wide “blade” that will turn a large layer at a time. Start from the edge, carefully move to the center, turn over to the same place with a sharp, precise movement.

6. You need to salt the potatoes at the very end of frying - otherwise they will soften and absorb excess fat.

7. It’s worth frying the onion along with the potatoes – it adds flavor and sweetness to the main vegetable. In addition, carrots, celery and parsley root, and finely shredded cabbage go well with this dish. Any meat product fits perfectly into the picture - bacon, ham, boiled pork and even sausages.

Calorie content, benefits and harm

I think it’s not worth talking about why fried potatoes are not a healthy food - words about carcinogens, cholesterol and other nasty things have long set everyone’s teeth on edge. In general, I don’t want to raise this topic, it’s not interesting. It’s better to say a couple of phrases in defense. Of course, most of the vitamins and nutrients contained in potatoes are lost after heat treatment, however, something remains - and therefore we can say that this vegetable is a rich carrier of vitamins C, B, K, E, PP , it contains quite a lot of folic acid, magnesium salts, phosphorus and potassium. In addition, potatoes are considered a product useful for cardiovascular diseases, problems with stool and swelling.

Calorie content... well, yes, the number is not very pleasant. On average, 100 g of fried potatoes contains 300 kcal. However, everything is good in moderation - and if you don’t eat a bucket of potatoes at a time, I think such a dinner will do more good than harm, while I suggest not forgetting about the incredible gastronomic pleasure and considering it a significant argument in favor.

I want to bring to your attention the most delicious, constantly used and budget-friendly recipes for potato dishes. They don’t take much time to cook, are always available and relatively cheap, and we will cook them in a frying pan.

Potatoes contain substances important for human health, especially a lot of potassium, iron, and calcium. And if you want to learn more about its scandalous appearance in Russia, its history and medicinal properties, read this useful article - the link to it is located below. Now let’s start preparing various simple budget dishes.

New delicious recipes:

Potato casserole in a frying pan recipe

To complement the delicate taste of mashed potatoes with deeper notes and bright aroma, we recommend adding fresh champignons to the recipe. Moreover, they can either be mixed into the mass or added in a separate layer inside the casserole.

Ingredients:

• six potatoes;
• 195 grams of champignons;
• refined oil for frying;
• two tablespoons of wheat flour;
• three chicken (large) eggs;
• 55 grams of butter;
• a third of a glass of milk;
• salt/spices “For mushrooms”;
• medium bulb;
• 105 grams of cheese.

How to cook:

1. Peel the potatoes (a little more than half a kilogram). Cut and wash. Place in salted water over medium heat.
2. While the root vegetable is boiling, remove the skins from the onion. Also, wash the mushrooms by cutting off the stems.
3. Finely chop the onion and mushrooms. Fry by heating a spoonful of oil in a frying pan. Cooking time is approximately 3-5 minutes. Don't forget to add salt.
4. Drain the liquid from under the soft potatoes. Add butter and milk. Grind into a puree using a masher or immersion blender.
5. Next, transfer the mushroom frying. Add flour and spices “For mushrooms”. Knead the viscous mass with a spatula.
6. Heat a tablespoon of oil in a clean, tall frying pan. When this happens, add the potato mixture.
7. Level and sprinkle with pre-grated cheese. Cover with a lid.
8. Cook the potato casserole in a frying pan on low heat for about a quarter of an hour.
9. Then open the lid and continue baking for the same amount of time. The temperature is the same.
10. When serving, we recommend topping the dish with fresh (chopped) herbs. Regarding mushrooms. We traditionally use champignons. However, if you have dried or fresh wild mushrooms, include them in this casserole recipe. The main thing is to carefully sort them out and soak them in cold water for an hour. Then they will become soft and fill the snack with unique aromas.

French fries in a frying pan

Ingredients:

• Refined vegetable oil – 200-220 ml;
• Large potatoes – 2-3 pcs.;
• Salt - to taste.

Cooking steps:

1. When cooking French fries in a frying pan, start by preparing the root vegetables. Remove the skins from the tubers and then wash them thoroughly under running water.
2. Cut the potatoes into long, large strips (about 1 cm thick).
3. Place the chopped vegetables in a deep bowl and cover with cold water. Leave the potatoes like this for 15-20 minutes. During this time, all the starch will be removed from the root vegetables, which will allow you to prepare a truly tasty and beautiful dish.
4. After the specified time, drain the potatoes, rinse them again under the tap, and then place them on a clean kitchen towel. It will absorb excess moisture. If you fry wet pieces in oil, a fountain of hot spray will rise. That is why the vegetable should be thoroughly dried.
5. Pour vegetable oil into a deep frying pan. Depending on the size of your cookware, you may need a little more or less fat. The oil should fill the frying container by 2.5-3 cm. Place the frying pan over medium heat and heat its contents very high. Place the dried potato pieces into hot oil. The main ingredient should be fried in portions: it should lie in one layer and not overlap each other.
6. It's time to find out how many minutes to fry French fries. Its preparation time depends on the type of root vegetables, heating power and size of the pieces. The process of frying one portion can take from 3 to 6 minutes. The finished potatoes have a beautiful and uniform golden hue.
7. Remove hot potatoes from the oil using a slotted spoon and drain on paper towels or napkins. Leave it like this for 1-2 minutes. During this time, excess fat will leave the potatoes.
8. Potato dishes in a frying pan - recipes for every day.

Potato zrazy with mushrooms recipe step by step with photos

You will need:

• 6-8 pcs. potatoes,
• 1 egg,
• 1 tbsp. flour,
• 4-5 tbsp. starch,
• 1 onion,
• 450 g fresh champignons,
• vegetable oil,
• salt and pepper to taste.

Preparation:

1. Peel the potatoes, cut into pieces and boil in salted water until tender.
2. Peel the mushrooms, chop and fry in vegetable oil, add chopped onion, salt, pepper and simmer everything a little.
3. Drain the potatoes in a colander, drain, then transfer to a bowl and cool slightly.
4. Then crush using a potato masher, add flour, starch, egg and mix well.
5. Salt, pepper and mix again. Sprinkle the board with flour, place a heaping 2-3 tablespoons of the potato mixture and form a flat cake.
6. Place some mushroom filling in the center and form into an oblong shape. Repeat with the remaining times.
7. Fry in hot vegetable oil for 3 minutes on each side and serve with sour cream.

Juicy potato pancakes step by step recipe with photos

You will need:

• 6 pcs. potatoes,
• 2 eggs
• 2 tbsp. flour,
• a pinch of baking powder,
• half an onion,
• salt, pepper and vegetable oil to taste.

Preparation:

1. Peel the potatoes and grate them on a fine grater.
2. In a bowl, mix eggs, flour, baking powder, salt and pepper.
3. Add potatoes and chopped onion and mix well.
4. Heat the oil in a frying pan and use a spoon to spoon the potato mixture into the pan, press down with a spoon to form a small cake and fry for 3 minutes on each side.

Mashed potato cutlets step by step recipe

If you have mashed potatoes left over from dinner, you can use it to make delicious cutlets.

You will need:

• 600 g mashed potatoes,
• 200 g hard cheese,
• 1 egg,
• 4-6 tbsp. flour,
• 2 cloves of garlic,
• 100 g ham,
• 75 g breadcrumbs,
• vegetable oil for frying.

Preparation:

1. In a large bowl, combine mashed potatoes, grated cheese, egg, flour, minced garlic and ham.
2. If the mixture does not hold its shape, add a little more flour.
3. Form cutlets from the potato mixture, roll in breadcrumbs and fry in vegetable oil for 3-4 minutes on each side until golden brown.

Fried potatoes with buttery aromatic recipe

Ingredients:

• 5-6 potatoes
• 400-500 g butter
• 1 small onion
• 2-3 tbsp. sour cream a small bunch of fresh herbs
• 1-2 cloves of garlic salt and pepper to taste

Preparation:

1. The collected boletus must be cleaned of grass, leaves, debris and the mucous layer removed from the caps. It is advisable not to soak the mushrooms under water, this will make it easier to clean the caps.
2. Pour the peeled mushrooms into a pan of boiling salted water and cook for 10-15 minutes. Then place them in a colander and leave to drain from the water.
3. Peel the potatoes and cut into small slices. Cut the peeled onion into quarters or cubes. Peel the garlic and cut into small pieces.
4. Heat a couple of tablespoons of vegetable oil in a frying pan, add the onion and garlic and fry them together for up to 5 minutes over low heat, stirring with a spatula.
5. Add boiled butter to the onion and garlic and fry them together for about 5 minutes until lightly browned over medium heat. Add sour cream, stir and after another minute add potatoes.
6. Fry the potatoes with butter for about 15 minutes until tender over moderate heat. At the same time, do not forget to stir everything so that it does not burn. Towards the end, add salt and pepper to taste.
7. After frying, add chopped herbs, stir and cover with a lid. Let it brew for 10-15 minutes and serve. Bon appetit!

Fried potatoes with mushrooms, eggs and cheese recipe

Ingredients:

• 6-7 large potatoes
• 150 gr. cheese
• 200 gr. champignons
• 3-4 eggs
• greens to taste
• garlic
• sunflower oil
• salt,
• pepper

Preparation:

1. Cut the potatoes, heat the frying pan, pour sunflower oil and fry the potatoes.
2. When the potatoes are already a little fried, add the mushrooms, mix, and begin adding salt step by step.
3. At this time, beat the eggs with salt and pepper. Chop the garlic and herbs. Add garlic, mix.
4. When the mushrooms and potatoes are already well fried, pour in the eggs and mix.
5. After a couple of minutes, sprinkle the whole thing with cheese and close the lid for 2 minutes.
6. Decorate the finished dish with herbs.

Potato pizza in a frying pan step by step recipe

Ingredients:

for the base:

• potatoes – 5 pcs.;
• egg - 1 pc.;
• flour - 3 tbsp. spoons;
• salt, ground black pepper - to taste;

for filling:

• salami - 400 gr.;
• tomatoes - 2-3 pcs.;
• hard cheese - 100 gr.;
• ketchup - 2-3 tbsp. spoons;
• mayonnaise;
• vegetable oil - for frying;

Preparation:

1. For this pan pizza, you need to prepare all the ingredients in advance, both the filling and the base. Let's start with the filling. Cut the salami into thin rings.
2. Also cut the tomatoes into rings.
3. Grate the cheese.
4. Now let's get down to the basics. Peel the potatoes and grate them on a coarse grater.
5. Add flour, salt, pepper and beat in the egg.
6. Mix everything thoroughly.
7. Heat a frying pan with vegetable oil. Place the potato mixture in it and distribute it evenly over the entire surface of the pan.
8. Fry the potato pizza base over low heat with the lid closed until golden brown. Then carefully turn the base over to the other side.
9. Quickly coat the browned side with ketchup (ideally homemade) and place the salami on top.
10. Then add the tomatoes. Salt them a little.
11. Lubricate the tomatoes with mayonnaise. Sprinkle grated cheese on top.
12. Cover the pan and cook the potato pizza over low heat until cooked through, about 10 minutes. During this time, the base will brown, the filling will be ready and the cheese will melt.
13. Carefully transfer the pizza to a plate and divide into portions. Serve the pizza hot.

Before cooking potatoes in a frying pan, it is worth keeping in mind that the more starch it contains, the lower the likelihood of an appetizing crust appearing (if the vegetables are fried). Therefore, it is better to decide on the potato variety first, buy the one that is yellowish on the inside and pinkish on the outside. It is this type that contains less starch, and therefore it is easier to cook and tastes better.

The five most commonly used ingredients in skillet potato recipes are:

You can cook potatoes in a frying pan in different ways: fry them, simmer them, use hot steam, add other vegetables, meat products, fish, mushrooms, legumes, cereals, flour, etc. If the dish is complex, the potatoes can be cut into cubes and fried, so their taste will be revealed to its full potential.

The most common recipe for potatoes in a frying pan is fried with a golden brown crust. Many people like to add onions. However, the stew is no less loved, especially if served with juicy sauce.

The dish can be cut in different ways: cubes, circles, slices, small whole tubers (especially young ones). You can also chop potatoes like cabbage, grate them on a coarse grater, chop them with a blender or plan them in Korean. The finer the cutting, the less time it takes to cook.

You can cook it with oil, with fat or without anything, on a non-stick coating. Depending on your preferences, make it softer, crumbly or, conversely, crispy and well-fried.

Five of the fastest potato recipes in a frying pan:

In a frying pan, potatoes go very well not only with onions, but also with carrots, mushrooms, cabbage, tomatoes, zucchini, fresh herbs, tomato paste, sour cream, cream, grated cheese, black pepper, and almost all types of meat products. It can be prepared as a casserole, and when finished, cut into pieces. And at the same time, make sure that the inside is juicy and the outside is crispy.

To get rid of starch, potatoes can be kept in water for about 20-40 minutes before cooking.

There are several little tricks that will help you cook fried potatoes in a frying pan very tasty. And all of them are quite accessible and easy to learn.

First of all, you need to choose the right potatoes. The tubers should be moderately firm, fresh, with a reddish skin and yellow inside. All of the above indicates that fruits have little starch, and that’s what we need.

The five most commonly used ingredients in pan-fried potato recipes are:

The second trick is to forcefully reduce the starch content in potatoes. This can be done by simply soaking it in cold water for half an hour.

The third trick, of course, is directly related to the frying pan. It also needs to be selected correctly. The best one is heavy, good quality, cast iron, cast steel, with high walls and a thick bottom. For better temperature distribution during the frying process, you should also have a lid with the middle curved upward.

Using a Teflon pan or any other non-stick coating means avoiding the use of fat, so you can skip the fourth point.

Five of the fastest recipes for fried potatoes in a frying pan:

The fourth trick is fat, which contributes to the appearance of a beautiful crust. It is ideal to fry potatoes in melted butter. In this case, it will turn out to be as tasty as possible. But also suitable: cooking or pork fat, lard, lard, vegetable oil. If you want to fry French fries, there should be much more fat than potatoes, four to five times.

Sliced ​​potatoes should be placed in an already preheated frying pan with or without fat.

In general, all recipes for fried potatoes in a frying pan describe their cooking methods, especially if they have step-by-step photos or are accompanied by a video. These are the easiest and easiest way to cook; you’ll quickly learn how to serve the perfect potatoes, piping hot.