How to fry potatoes in a frying pan: with mushrooms, with onions, with meat? How to fry potatoes with crust? Recipes

One of the most popular dishes in the people is, without a doubt, fried potatoes. Everyone seems to like her. Differently cooked, fragrant, nourishing, sizzling in a frying pan in hot oil, it is cooked in every family, and each has its own secret of this dish.

How to fry potatoes in a frying pan?

Now we will reveal some secrets of cooking this dish. And let's start, perhaps, with what main types of this dish are most popular among the people. These are such options for fried potatoes as:

- with onions or garlic;

- with mushrooms;

- with meat.

Traditional way of cooking

We will build on these species. But first, let's reveal the secrets of delicious fried potatoes as such. The first thing to think about is the sort. It is with him that a successful cooking begins. How to fry potatoes in a frying pan? Now tell you, but first decide what you love her more - boiled, crumbly or crispy, preserved its integrity after cooking. If the first option is more to your liking, it is worth choosing such varieties as "Nevskaya" or "Sineglazka" - they contain a lot of starch, which means that they will be crumbly. But the presence of crust in this dish is not expected. But for whole brusochkov it is necessary to give preference to varieties of potatoes under the names "Nicola" or "Cilene".

Next, select the frying pan. It is best to fry potatoes on cast iron or steel surfaces. They will keep the temperature well, especially at the expense of a thick bottom, but at the same time their heating will be uniform and unhurried - which means that the roasting products will not stick to the bottom. But made of fine metal, aluminum or ceramic pans is better to put aside - nothing good from fried potatoes on them will not work.

So, the dishes are chosen, put it on the fire. Now you need to pour oil into the frying pan. Suitable unrefined sunflower, corn, olive, and if not sorry - a good creamy. The main rule of delicious potatoes: the oil is poured only once - it can not be topped up in any way - it will be unevenly heated, and simply absorbed into pieces, making them too greasy. In order for the potato to be a success, choose the average amount of oil, so that it was even enough. And in time adjust the fire.

Errors

The most popular mistakes associated with oil are as follows:

- it is poured too little, and the fire is large - as a result, quite nice semi-charcoal embers will come out. The potatoes will not have time to be fried, they will start to burn;

- the oil is poured a lot, and the fire is weak - instead of a crusty crust, cooked cereal will eventually become cooked. With this heating, instead of frying, the extinguishing process is started.

So pour the average amount of oil, put the frying pan first for a big fire. Now cutting. Potatoes can be crushed in different ways. Someone likes round pieces, someone half or quarters of small tubers, and someone chooses brusochki, semicircles, or even cubes. A matter of taste. It should, however, be borne in mind that the larger the slice of potatoes in size, the longer it takes for a full-fledged roast. You naturally ask how to fry a potato with a crust? To do this, first, put it in a well-heated oil. After a couple of minutes, the slices will crack, it needs to be turned over. And after that, slightly reduce the fire. Just do not cover the potatoes with a lid - under it will steam build up, transform into condensate, and settle back, softening such a desired crust.

But fans of soft and tender fried potatoes will definitely need a lid. After heating the oil in this case, you need to immediately reduce the heating to an average, lay slices, turn them one time. Then cover and wait for the readiness.

This we told you the main secrets of how to fry potatoes in a frying pan correctly. And here's what you should not do in any case:

- salt potatoes at the very beginning or middle of the cooking - this will make it crumbly and soft;

- often stir the dish during cooking - slices can be damaged, and again - to crumble.

An interesting option

But not everyone likes just fried potatoes. This is a side dish, they say, but where is the main dish? For such gourmets we will tell you more non-standard ways of how to fry potatoes. Recipe first, for example, will be called "in Lyonski." It's hard to say where it came from, but the result is a very delicate and tasty dish.

We put fry potatoes, as described above. Separately marinate onions, cut into half rings. And three on a grater cheese, the more - the more delicious. When the potatoes are almost ready, salt it, mix it, spread onions and sprinkle with cheese. Then cover with a lid, and for 10 minutes weighed on a small fire.

With onion

In principle, potatoes with onions are fried in many families. But what secrets need to be considered when preparing such a dish? To potatoes with onions in a fry pan was simply amazing, you should not put them at the same time. The roasting time for these vegetables is very different. And while the potatoes are ready, only the coals remain from the onion. And the smell and taste of the dish will be very much for an amateur. But if the onion is too bitter, before you put it in a frying pan, it is better to pre-soak it in boiling water for a couple of minutes, squeeze and dry it.

The latter is quite superfluous - from the moisture of the oil in which you fry, can begin to splash. Similarly - at the end of the roast - put in potatoes and garlic. Then he will have time to reveal the fragrance, but will not start burning in oil. A good addition to the fried potatoes with onions or garlic is finely chopped parsley or dill, which you can generously sprinkle the dish already in a plate.

With mushrooms

Another dearly loved dish of our cuisine is a potato in a frying pan with mushrooms. To emphasize the dense forest aroma, which is famous for such food, it must be properly prepared. What are the basic rules for handling mushrooms in fried potatoes?

- If you plan to use champignons, it is best not to wash them under the tap - they absorb moisture very much, and then it will be given in a frying pan, and you will receive a stew instead of a roast dish.

- champignons can simply be wiped with a damp cloth and cut. Remove their skin, and even more boil, do not need.

- Dried mushrooms it is better to pre-soak in cold water, then cut, and then boil. After they need to be dried, only then put in potatoes;

- Fresh mushrooms should be cleaned and boiled with a bulb for its own soothing - to exclude poisoned or conditionally edible;

Let the mushrooms be treated gently, but as a result you will get an incredibly tasty and fragrant dish. It can be served with sour cream. Or limit yourself to pickles as a snack.

Option for men

Well, real meat eaters will have to taste recommendations on how to make such a dish, like potatoes with meat in a frying pan. But in this case, you need to consider what kind of meat you will roast. Most species are cooked longer than potatoes, and therefore start roasting follows from them. Meat is cut into small pieces, not more than slices. It needs to be quickly fried in oil over a large fire to a crispy crust. So the juice is sealed inside, and on the way out the dish will not be dry. Then it is worth taking it to a separate dish, or even better - to a napkin to remove excess oil. In the same frying pan we set to roast potatoes.

In this case, she will not only be prepared, as usual, but also be imbued with a meaty fragrance of oil. Then, at the stage of almost complete readiness, the meat needs to be sent back to the pan, mixed, and let both components reach the ready.

Conclusion

As you can see, even in such a simple process at first glance "how to fry potatoes in a pan" has its own nuances. They can play a more or less significant role in the taste of the prepared dish. And if you know them by heart and applied in practice, you will be considered a true cooking guru.