An incredibly popular dish is fried potatoes. And of course, this is fair, because here you don’t need to be as clever as with classic hummus or pork stroganoff, but you just need to add a few ingredients from the refrigerator and you’ve already prepared a new dish from your favorite product.
It’s simply impossible to refuse aromatic potatoes with onions, meat and garlic. But unfortunately, there is a group of people who have a completely negative attitude towards frying this vegetable. No matter how hard they try, they can’t do it, either the crust burns, or they won’t bring it to readiness, or they completely turn it into mush.
Today I will tell you how to cook delicious fried potatoes with a crispy crust. A selection for those who still doubt their abilities, take it and do it and you will definitely succeed, the main thing is to adhere to a few rules.
Some tips. After you have peeled the tubers, you need to soak them in cold water for 45-60 minutes. This is necessary in order to extract starch from the root vegetable. Then we need to dry our workpiece; this can be done using a colander or paper towel. Excess moisture will prevent us from getting a crispy crust. There is no need to put too many potatoes in the pan; 2-3 layers are optimal.
How to fry potatoes in a frying pan with a crust correctly
Ingredients:
- Potatoes - 8 pcs.
- Salt - to taste
- Vegetable oil - for frying
Cooking method:
1. Before peeling potatoes, they must first be washed off the soil. Then cut it thinly and put it in a bowl of water. As I said above, we place the chopped vegetable into slices in clean water and let it stand so that the excess starch disappears.
2. Drain the water through a colander and dry the potatoes with a towel. Place it on it and collect the moisture on top with a second towel.
3. Place the frying pan on the stove and pour in a sufficient amount of oil, heat it well. Transfer the potatoes.
Tip: As soon as we throw the vegetable into the frying pan, there is no need to stir it immediately, let it set into a crust, you can shake the frying pan a little.
4. After a couple of minutes of frying, reduce the heat and stir with a spatula. As a result, it took 22-25 minutes to fry. Turn off the stove and add salt to taste at the very end.
Please note that the less we mix, the better. Bon appetit.
Recipe for Kuzmich from wild game
This is a recipe for making roasted hemp from raw hemp (not dried). Simple, effective and tough, like the sole of a tarpaulin boot. We will need:
- Dichka
- Oil (butter or vegetable)
- Pan
- Iron or wooden spoon
And also a little enthusiasm and a lot of free time. Especially after consumption.
First, you need to collect wild hemp. Since the concentration of THC in wild game is very low, to get the maximum effect from the roast, you need to adhere to the following recommendations:
- Try to collect only the tops of the bushes (inflorescences/buds), as this is where the THC content is highest
- Collect raw materials exclusively from girl bushes, since boys have significantly less THC
- Go to harvest cannabis in late August/early September (flowering time) as this is when THC concentrations are at their highest.
With a raw product it is somewhat more difficult in terms of measuring weight and proportions. As a rule, from the cones (inflorescences) of an ordinary wild game compressed into a ball the size of a large fist, 6-7 tablespoons of porridge come out. Naturally, you need to compress such a ball in a bag - this is where you will pick the inflorescences from the hemp. You only need a little oil - first a layer of about 2 millimeters, then, if necessary, add a LITTLE BIT.
Preparation
We carefully remove the knots (they will taste bitter and interfere with chewing, and in case of vomiting - this also happens - they will scratch the throat and esophagus), as well as the seeds (they shoot out during cooking, get stuck in the teeth, and are also bitter). Next, chop it with scissors as finely as possible.
Pour in the oil and wait until it warms up. Pour the crushed hemp into the oil, turn the heat to low, stir, and make sure it doesn’t burn. If it burns, add oil SLOWLY. When frying, you need to not only stir, but also strongly crush the marijuana in the pan. An ordinary spoon is suitable for this, but not an aluminum one - an aluminum one will bend (a wooden one with a long handle is ideal).
You need to fry for no more than 15 minutes. Focus on color and smell. Brown-green with a golden tint is normal; if it’s too dark, it turns black and smells like burning, it’s better to throw it away. The effect will be weak, but the discomfort in the stomach will be quite real. At the end of frying, add sugar.
Use
Unlike the first recipe, here you need to eat with tablespoons. It’s better to start with one spoon, because you can always eat more. It is better to drink with hot tea and chew well.
Fried potatoes in a frying pan with onions
Ingredients:
- Potatoes - 4-5 pcs.
- Onions - 1-2 pcs.
- Greens - to taste
- Salt - to taste
- Vegetable oil - for frying
Cooking method:
1. Peel the tubers of the vegetable, rinse thoroughly and immediately place it on a towel to dry. Now cut into strips, 0.5-0.7 cm thick.
Tip: If the potatoes are still oozing juice after you've dried and cut them, take the time to let them sit for a while longer.
2. Peel the onion and chop it large enough so that it does not fall between the potatoes and does not burn.
3. Heat the frying pan over maximum heat and pour in vegetable oil. Add the potatoes, wait 1-2 minutes and begin to mix thoroughly. And cook like this until a beautiful golden brown crust appears.
4. When the potatoes begin to cook, reduce the heat to medium or slightly lower, lay out the onion, and cover with a lid. After 5-7 minutes of frying with onions, you can add salt. Stir occasionally, turn off the stove, open the lid. Control the frying time yourself, everyone has a different stove power.
Place the dish on portioned plates, garnish with dill and serve. Bon appetit.
Country style potatoes
You can fry country-style potatoes in several ways: in the oven or in a deep, thick-bottomed frying pan.
But no matter how they make it, you will know: this is it! It is distinguished by its large pieces (potatoes cut into 8 pieces), the presence of a peel and a crispy crust.
How to fry country-style potatoes correctly?
To do this, prepare a mixture of spices: curry, turmeric, marjoram, coriander, paprika and pepper (half a teaspoon of each component), the root vegetables are well cleaned of dirt particles (with a brush) and cut into slices.
Spices are combined with vegetable oil (about 4-5 tbsp) and placed in a food bag, where potatoes are also added.
The contents are shaken well to distribute the spices and oil evenly, placed on a baking sheet/hot frying pan and fried until cooked.
You can do it easier and sprinkle the potato wedges with spices on top.
Delicious potatoes fried in a frying pan with garlic
Ingredients:
- Potatoes – 5 pcs.
- Olive oil – 60 ml.
- Garlic – 2 cloves
- Rosemary – 1 sprig
- Salt, pepper - to taste
Cooking method:
1. Peel the potatoes, cut into strips and rinse well to remove the starch. Wipe it with a kitchen towel or paper towel.
2. Pour oil into a heated frying pan, add unpeeled garlic and a sprig of rosemary. Fry for 30 seconds, then remove. Lay out the potatoes, but don’t stir them, let them set a little.
3. When the dish is fried, add salt, pepper, seasonings, stir and leave for a couple of minutes. Do not reduce the heat and do not stir. At the very end, squeeze out a clove of garlic, simmer a little and mix.
It is necessary to fry constantly over medium heat and stir infrequently during cooking. Bon appetit.
How to deliciously fry boiled potatoes in a frying pan
Ingredients:
- Potatoes – 450 gr.
- Olive oil – for frying
- Garlic – 2-3 cloves
- Greens - to taste
- Salt, pepper - to taste
Cooking method:
1. Place water in a saucepan to heat. If the potatoes are young, we simply wash them; if we peel the old ones, it is best to take small ones, but if they are large, cut them into several parts. Place in boiling water. We wait until it boils, remove the lid and wait another 5-7 minutes.
2. Drain the water through a colander. Pour oil into a frying pan, heat it and lay out the dried potatoes. Cover with a lid, leave to fry, do not forget to stir gradually. We wash the greens, finely chop them, pass the garlic through a crush.
3. Mix all the spices you want to add to your taste, sprinkle the potatoes on top. Add garlic, simmer a little until everything is soaked.
The dish is ready, sprinkle with herbs and try your work of art. Bon appetit.
Grilled sliced potatoes
This dish is pleasing to the eye, unusual and appetizing. It is roasted in the oven, so it is healthier than frying it in a pan.
The basis of the dish is long thin wooden skewers (sticks), sharpened on one or more sides.
Clean potatoes in their uniforms are pricked onto these skewers. For each stick you will need 3-4 potatoes.
When the vegetables are strung, they are cut crosswise into thin strips on both sides.
The knife will bump into the skewer and the tubers will not fall apart when slicing.
The finished “kebabs” are generously rubbed with butter and sprinkled with cumin (oregano, rosemary), placed on the oven rods and fried at 180 degrees.
Tip: when preparing a dish, place a tray with water at the very bottom of the oven. This will prevent large amounts of smoke from burning due to the burning of droplets of juice released due to heat treatment.
Potatoes fried in a frying pan with meat
Ingredients:
- Pork meat (any kind possible) – 300 gr.
- Potatoes – 5 pcs.
- Onions – 1 pc.
- Oil – for frying
- Salt, spices - to taste
- Bay leaf – 2 pcs.
Cooking method:
1. Cut the peeled and dried tubers into slices. Wash the meat thoroughly and cut into cubes. Peel the onions and chop them into half rings. First we place the meat in a frying pan heated with oil. For a more delicate taste, add bay leaf. Cover with a lid and fry for 5 minutes.
2. Then add salt, pepper and mix the pork. Place a second frying pan nearby, heat the oil and fry the potatoes in it, do not cover them with a lid. After 7 minutes, stir.
3. Salt the potatoes, add the meat and onion, put on moderate heat, cover with a lid and wait for 3 minutes.
The dish is ready, just lick your fingers. For this recipe, you can use any meat, but the frying time may increase. Bon appetit.
French fries
Traditionally, fries look like crispy strips. This shape is easy to cut if the root vegetable is large and mature.
The recipe for frying French fries is simple: you need a lot of oil.
Different types of oils give the finished dish different flavors.
The flavor can also be varied by adding spice mixtures, such as garam masala, to the oil.
The oil is poured into a deep bowl (at home, if you don’t have a deep fryer, a cauldron or ladle will do) and heated to the point where when potatoes get into it, they begin to squeak and float.
The vegetables are fried until golden brown, removed from the oil and sent…
No, not immediately on the table, first in a colander to get rid of excess fat.
The fries are salted upon serving. At the same time, you can sprinkle it with spices if they were not in the frying oil.
Potatoes fried in a frying pan with lard
Ingredients:
- Potatoes - 1 kg.
- Any lard - 150 gr.
- Onion - 1 pc.
- Salt - 1/2 teaspoon
- Ground black pepper - to taste
Cooking method:
1. Heat a frying pan with oil over medium heat. Cut the lard into thin pieces, place it and start frying for about 10 minutes until all the fat has been rendered. Turn over constantly so it doesn't burn.
2. Meanwhile, prepare the main vegetable. We clean it and cut it into small slices. We take the lard out of the frying pan and carefully add the potatoes, where we immediately turn up the burner to high heat. Fry for 2-3 minutes, add salt to taste and stir.
3. Fry the potatoes until cooked, add onion chopped as desired, reduce the heat, cover with a lid and simmer for about 5 minutes. Lay out the lard so that it warms up a little.
The dish is ready, remove from the heat and serve. Feed yourself and your loved ones. Bon appetit.
I hope that these recipes will be useful to you and you will try to cook without thinking about failure.
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