How to make delicious fried potatoes

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Sticks, burns, does not brown are common problems when frying potatoes. But there are only a few tricks separating you from the ideal.

How to choose and prepare potatoes

Give preference to potatoes with a low starch content: the wedges will hold their shape well when fried. Light, yellow and pink tubers will do. Try to choose firm and smooth potatoes of the same variety and size.

But tubers with a green peel are best set aside or carefully cut off: the green color signals an increased content of solanine, which can spoil the taste of the potato, or even lead to poisoning.

In order for the potatoes to be completely fried and retain their golden brown crust, it is better to cut them small: into strips, cubes or thin slices. Make sure the pieces are the same size so that they cook at the same time. If you want to chop the potatoes coarsely, cook them in boiling water for 5-6 minutes before frying.

Peeled and chopped potatoes must be soaked in advance to get rid of excess starch. 30-60 minutes will be enough. If there is no time at all, just rinse the potato slices under cold water. And don't forget to dry them well with paper towels: frying wet potatoes is a bad idea.

What tips to help you make the perfect fries

1. Choose a cast iron or steel skillet with a thick bottom. This is the best option for frying potatoes.
2. Potatoes can be fried in refined vegetable oil. Add some lard or butter to it for extra flavor.
3. In order for the potatoes to brown perfectly, they should be dipped in well-heated oil. It is not recommended to fry in cold oil or topping it up during frying.
4. It is better to put potatoes in a pan in one layer. Then it will be covered with a crispy crust.
5. You need to turn the slices several times. At the same time, it is important to find a balance: do not interfere too often (otherwise the pieces will not brown) or too rarely (otherwise the dish will simply burn).
6. Do not stir the potatoes right after you put them in the butter: leave the slices for 4-5 minutes so that a crust has time to form on them.
7. If you want to get the most crispy and beautiful potatoes, onions, mushrooms and other additives, it is better to fry them separately and add to the pan 5-7 minutes before the potatoes are ready.
8. You always need to salt at the end. Otherwise, the potatoes will release moisture, stick together, and instead of perfect golden pieces, you will get an unappetizing porridge.

How to make classic fries

Ingredients

• 500-600 g potatoes;
• 3 tablespoons of vegetable oil;
• 1 teaspoon butter
• salt, ground black pepper - to taste.

Preparation

Wash the potatoes well, peel and cut into small equal slices. Fill them with cold water for 30-40 minutes, then rinse and dry well with a paper or cloth towel.

Heat 2 tablespoons of vegetable oil in a wide skillet. Add the butter, wait for it to melt, and add the potatoes. The pieces should lie in one layer. If there are too many potatoes, it is better to fry them in portions.

Reduce heat to medium. Do not cover or turn potatoes! If it looks like it is burning, shake the pan slightly. After 5-6 minutes, when a golden crust forms on the slices, gently turn them over, being careful not to break the slices. Fry the potatoes for another 15-20 minutes. During this time, turn it over 3-4 times in the same way.

When the potatoes are tender, remove from heat, season with salt and pepper to taste, and stir. Sprinkle with chopped herbs if desired.

How else you can cook fried potatoes

If you find a classic recipe too boring, use these ideas and give your dish a new flavor.

Fried potatoes with onions, caraway seeds and rosemary

Ingredients

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

Preparation

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

Continue cooking, stirring occasionally to ensure that they are well browned on all sides. When the dish is almost done, add chopped garlic, rosemary leaves, cumin, pepper and salt. Stir, wait a few minutes and remove from heat.

Fried potatoes with forest mushrooms

Ingredients

• 1 kg of potatoes;
• 6 tablespoons of vegetable oil;
• 1 medium onion;
• 300 g fresh forest mushrooms (or 30 g dried);
• 2 cloves of garlic;
• 3 sprigs of thyme;
• 5 tablespoons chopped parsley
• salt and pepper to taste.

Preparation

Dip the potatoes prepared for frying in a pan with 3 tablespoons of hot oil. Fry over high heat, stirring occasionally. When the potatoes are golden brown, cover the pan and cook for another 5 minutes. Season with salt and remove from heat.

Now you can start cooking mushrooms.

Heat the remaining oil in another skillet. Fry the onion on it until translucent. Add the pre-peeled and washed mushrooms (if they are very large, you can chop). Cook for about 7 minutes, until all moisture has evaporated and the mushrooms are golden brown. Season with salt and pepper, add chopped garlic, chopped thyme and parsley.

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

Important:

• If you are using dried mushrooms, soak them beforehand. It is best to do this the night before cooking.
• Fresh mushrooms can be pre-boiled to make sure they are ready.

Warm German salad with potatoes and bacon

Ingredients

• 1,000-1,200 g potatoes;
• 200-220 g bacon;
• ½ red onion;
• 2 tablespoons of capers;
• 3 tablespoons of wine vinegar;
• 1 tablespoon Dijon mustard
• 3 tablespoons olive oil
• rapeseed oil for frying;
• salt, ground black pepper - to taste;
• 2-3 sprigs of thyme.

Preparation

Cut the potatoes into large cubes, place in a saucepan, cover with water and cook over medium heat until tender.

While the potatoes are cooking, cook the bacon. Chop it into large pieces and sauté 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 saucepan with a paper towel.

Pour rapeseed oil into a saucepan and heat until it starts to smoke slightly. Dip the dried potatoes in hot oil and shake the saucepan. Reduce heat and sauté the potatoes until light brown. Add salt and pepper.

After a few minutes, shake the saucepan again and add the diced onion to the potatoes. Continue cooking until the onions are translucent. Then place the pre-dried capers in a saucepan and pour in the vinegar.

When the vinegar is almost evaporated, add the olive oil, mustard, bacon and thyme leaves. Season with salt and pepper and stir. Serve the salad warm.

Fried potatoes with cracklings

Ingredients

• 600 g potatoes;
• 100 g lard or bacon;
• 3 cloves of garlic;
• salt, ground black pepper - to taste;
• 1 sprig of parsley.

Preparation

Peel the potatoes and cut them into small pieces. Pour cold water over the slices and let sit for 30 minutes. Cut fresh or salted lard into thin strips or small cubes. Put it in a cold skillet and put it on low heat. Cook the bacon for 5-7 minutes, until the fat is melted away and the greaves (crispy toasted pieces) are formed. Remove the skillet from the heat, place the greaves on a paper towel and set aside.

Dry the potatoes, peel and cut the garlic into slices. Heat the melted fat. It should cover the bottom of the pan with a layer of 2-3 mm. If there is not enough fat, add vegetable oil. Pour the potatoes into a skillet, fry them over medium heat for 5-6 minutes, then turn over and cook for another 10-12 minutes until golden brown.

When the potatoes are golden brown on all sides, add the garlic and cracklings to it, season with salt and pepper to taste, and stir. Cover the skillet with a lid, reduce heat and cook for another 4-5 minutes. Put the finished potatoes on a dish and garnish with chopped parsley.

Korean Style Soy Sauce Potatoes

Ingredients

• 1 clove of garlic;
• 2 tablespoons of soy sauce
• 2 tablespoons of water;
• 2-3 teaspoons of sugar;
• 1 teaspoon fish sauce
• 300 g potatoes;
• 2 tablespoons of vegetable oil;
• salt to taste;
• 1 tablespoon sesame seeds.

Preparation

Peel and chop the garlic. Combine it with soy sauce, water, sugar, and fish sauce. Set the mixture aside. Wash the potatoes thoroughly, peel and cut into slices. If the rind is thin, you may not need to peel it off.

Heat vegetable oil in a skillet and place potatoes on top of it in one layer. Fry it for 5-6 minutes without a lid until golden brown, then turn it over and cook for another 5 minutes.

Pour the prepared sauce into the skillet and simmer the potatoes, covered over medium heat, for 7-8 minutes, until tender. Remove the lid, increase the heat and cook the potatoes for another 1-2 minutes until the sauce thickens. Sprinkle the sesame seeds over the potatoes.

Fried potatoes with cheese and garlic butter

Ingredients

• 500 g potatoes;
• salt to taste;
• 2 tablespoons of vegetable oil;
• 3 cloves of garlic;
• 40 g butter;
• 2 sprigs of parsley;
• 1 sprig of thyme;
• 150 g of hard cheese.

Preparation

Peel the potatoes, cut into thick slices and boil until half cooked in boiling salted water for 3-4 minutes. Drain and pat dry.

Heat vegetable oil in a skillet, add potatoes and fry them over medium heat for 4-5 minutes. Turn the circles over and cook for another 3-4 minutes. Peel the garlic and pass through a press. Chop parsley and thyme leaves, mix with garlic and softened butter. Grate the cheese on a coarse grater.

Spread the garlic oil evenly over the potatoes and sprinkle with the cheese. Cover the skillet with a lid and cook for another 4-5 minutes over low heat until the cheese melts.

Share with your friends?

Unmatched snacks for cheese lovers

Indian spicy fried potatoes

Ingredients

• 400 g potatoes;
• 2 tablespoons of vegetable oil;
• ¼ teaspoon of turmeric;
• ½ teaspoon ground hot pepper;
• ¼ teaspoon ground nutmeg;
• ½ teaspoon ground coriander;
• ½ teaspoon of cumin seeds;
• ¼ teaspoon curry;
• salt to taste;
• 2 teaspoons lemon juice
• 2-3 sprigs of cilantro.

Preparation

Peel the potatoes, cut into large cubes and soak in cold water for 30 minutes. Drain, rinse the potatoes and cook in boiling water for 4-5 minutes. Dry the boiled potatoes and cool.

Heat oil in a heavy-bottomed skillet. Add potatoes and fry for 7-8 minutes, turning occasionally. Add spices, salt and lemon juice, stir well and keep the potatoes on fire for another 4-5 minutes, until tender. Sprinkle the finished potatoes with chopped cilantro.

Rate it?

Indian cuisine: the best recipes to keep

Fried potatoes with sausage in a slow cooker

Ingredients

• 500 potatoes;
• 2 tablespoons of vegetable oil;
• 150 g smoked sausage;
• salt, ground black pepper, paprika - to taste;
• 2-3 green onion feathers.

Preparation

Peel the potatoes, cut them into small pieces and cover with cold water for 30-40 minutes. Turn on the "Fry" mode on the multicooker. When the bottom of the bowl is hot, pour in the oil. Dry the potatoes and place them in well-heated oil. Fry the potatoes for 10-15 minutes with the lid open; during this time, turn them 2-3 times.

Cut the sausage into slices and add it to the potatoes, stir. Close the multicooker and put it in the "Baking" mode. Cook the potatoes until tender (20-30 minutes), stirring occasionally. 5 minutes before cooking, add salt and spices to taste. Sprinkle chopped green onions on top of the dish before serving.

Read also ???

• All the secrets of the perfect French fries
• 13 best ways to cook potatoes in the oven
• How to make crispy country potatoes
• 10 perfect ways to cook potatoes with meat in the oven and on the stove