Emma Miller
Fried potatoes are the simplest and most affordable dish imaginable. However, for all its simplicity of preparation and availability of ingredients, even this dish conceals a few secrets.
The perfect roast potatoes – the main secret
To begin with, not all potatoes can be fried. High-starch varieties are not suitable for frying because they can’t hold their shape, which means that they’ll end up as mashed potatoes in a pan and not fried.
If you do not want your side dish to have a disgusting taste, in no case do not add onions to it. Many people like onions, but they have a dangerous side effect – they can burn and spoil your dinner. But you can add garlic – it’s in perfect harmony with potatoes and gives them a certain spicy note.
Remember that the potatoes must be fried only under a closed lid. Without a lid, the dish will cook unevenly and either some of the potatoes will remain raw or will burn. Never fry potatoes over high heat. The vegetable needs time to cook. In 15-20 minutes a strong fire will completely ruin your dish.
Finally, to turn an ordinary fried potato into a masterpiece, you need to know a few proven recipes.
Fried potatoes with onions for 20 minutes
- Potatoes – 1 kg.
- Onions – 200 gr.
- Vegetable oil – 50 ml.
- Salt – to taste.
- Ground pepper – to taste.
- Bay leaf – 2 gr.
- Pepper – 3 – 4 pcs.
- Garlic – 2-3 cloves.
Peel potatoes, wash them, and cut them into thin slices. Pour cold water on the sliced vegetable and leave it for 10-15 minutes. This is necessary so that the excess starch comes out of the potatoes. If this is not done, the product will begin to fall apart during cooking.
Peel the onions and cut them into small cubes. Pour a few tablespoons of vegetable oil into a frying pan and put it on medium heat. Take the potatoes out of the water, lay them on a paper towel, and let the water drain off. Put the vegetable in the frying pan. Cover with a lid and fry over medium heat for 5-10 minutes. Add finely chopped onion, salt, pepper, and ground pepper to the potatoes. Carefully stir the potatoes, cover them with a lid, and fry until tender. A few minutes before it is ready, add crushed garlic. Before serving, fried potatoes can be sprinkled with fresh dill.
Fragrant fried potatoes with mushrooms
- Potatoes – 1 kg.
- Onions – 200 gr.
- Mushrooms – 400g.
- Salt – to taste.
- Pepper – to taste.
- Vegetable oil – 50 ml.
- Bay-leaf – 2 gr.
- Ground pepper – 0,5 tsp.
For this dish, it is better to use fresh mushrooms. The best option – is mushrooms or wild mushrooms. Chanterelles, butter mushrooms, or chanterelles are ideal. Frozen mushrooms are best not to take, because they will give too much liquid, and you will end up with a stew, not fried potatoes.
Peel, wash, and cut the vegetable into sticks. Wash and slice the mushrooms. Shred the onion. Fry onion and mushrooms in vegetable oil. After 10-15 minutes we put the mushrooms into a bowl, and in the same pan put chopped potatoes. Add vegetable oil and fry the potatoes until they are ready under a closed lid. Put bay leaf, salt, and pepper. For 5-7 minutes before readiness add fried mushrooms with onions to the potatoes. Stir, fry the dish for another 5 minutes, and turn off the stove.
Before serving fried potatoes with mushrooms, decorate with fresh herbs. Serve better with sour cream or sour cream sauce.
Classical fried potatoes with crust
- Potatoes – 800 gr.
- Butter – 50 gr.
- Vegetable oil – 50 ml.
- Salt – to taste.
- Pepper – to taste.
- Flour – 100 gr.
Wash potatoes, peel them, and cut them into slices or shreds. Pour cold water over cut vegetables and leave for 10 minutes, to get rid of excess starch. After 10-15 minutes we put the potatoes on a paper towel and blot until all the liquid is gone. Transfer the dried potatoes to a deep bowl. Add the flour, salt, and ground pepper. Thoroughly mix potatoes with flour.
Pour vegetable oil into a heated frying pan and immediately add butter. When the mixture of oils has melted, send the potatoes to the pan. Fry the potatoes over medium heat without a lid and in one layer only. If there are a lot of potatoes, you will have to cover the pan with a lid, and in this case, the crust will not turn out.
New-Fried Potatoes – Recipe from Restaurant Menu
- Potatoes – 800 gr.
- Smoked sausages – 300 g.
- Onions – 100 g.
- Vegetable oil – 50 ml.
- Bay-leaf – 2 pcs.
- Ground pepper – to taste.
- Hot pepper – to taste.
- Garlic – 2-3 cloves.
- Sour cream – 200 ml.
- Fresh dill – 50g.
- Hard cheese – 200g.
Wash the potatoes, peel them, and cut them into rings. Peel the onion and cut it into thick half rings. Pour vegetable oil into a frying pan and put it on medium heat. Put the potatoes in the pan, cover, and fry for 10 minutes. Add salt, pepper, bay leaf, and chopped onion. Stir and add smoked sausages cut into rings. Fry until the potatoes are fully cooked.
Grate hard cheese on a grater and mix with sour cream. Add the garlic, and skipped through a press. Attention: If you have a pan with a metal handle or with a removable handle – continue to cook the dish in it. If you have a pan with a plastic handle – transfer the potatoes to a baking dish. Pour sour cream-cheese sauce over the potatoes and place in the heated oven for 20 minutes. Before serving, sprinkle with fresh dill.
