Recipes for fried potatoes in a frying pan from Shefmarket

How to fry potatoes and onions in a frying pan

Before you start preparing any dish, it is important to choose the right ingredients. The tubers must be clean, beautiful and dry, without damage. The variety is important, so it's worth asking your potato seller about it before purchasing. Frying requires vegetables that hold their shape well and do not fall apart during cooking. These potatoes contain a lot of dry matter. Varieties such as early Bryansky, Kolobok, Impala and others are suitable.

To deliciously fry potatoes and onions in a frying pan, you should take note of some rules:

Oil is poured only into a preheated container.
The product for frying is added after the fat is heated.
Before heat treatment, peel the root vegetable, cut into cubes, rinse and pat dry with a towel.
Salt should be added strictly at the end of the cooking process so that the potatoes do not lose their shape.
Covering the pan with a lid is not recommended if you want to get a golden brown crust. However, the dish cooks faster in a closed container.
It is recommended to serve rosy potatoes with pickled vegetables, salted fish, and black bread.

When to add onions

Fried onions add a special piquancy and aroma to the dish. However, some housewives do not know when and how to add onions to fried potatoes. If you add it too early, it may burn. You can’t be late with it either, because the onions will simply remain raw without having time to fry. If you take note of the chefs' recommendations, add onion, crushed garlic, parsley, paprika, etc. at the end of frying (7 minutes before turning off the stove). Some housewives fry this vegetable separately, adding it only when serving.

Fried potatoes with onions - recipe

Almost everyone likes aromatic potatoes with an appetizing crust. Therefore, housewives are interested in how to cook fried potatoes with onions so that the dish pleases loved ones and does not become like porridge during frying. If you prepare the root vegetables correctly and follow the instructions, then everything will work out. Below there are several cooking methods with photos, so every housewife will find a suitable recipe for fried potatoes with onions. This root vegetable goes well with smoked lard, minced meat, meat, and vegetables, delighting with a unique taste from childhood.

With lard

Cooking time: 40 minutes;
Number of servings: 4 persons;
Calorie content of the dish: 188 kcal;
Purpose: for lunch;
Cuisine: Ukrainian;
Difficulty of preparation: easy.

Many believe that fried potatoes with lard and onions are the most delicious version of the popular Slavic dish. The characteristic smell and taste of cracklings, combined with golden slices of root vegetables, will impress any gourmet. You can use both a regular frying pan and a cauldron for frying. It is advisable to take lard with thin layers of meat so that the taste of the finished dish is even more piquant.

Ingredients:

potatoes – 1 kg;
lard – 200 g;
garlic – 2 cloves;
fat;
onions – 2 pcs.;
ground pepper;
salt.

Cooking method:

Cut pork lard into small pieces.
Peel the onion and cut into half rings.
Peel the potato tubers, rinse with water, cut into strips.
The garlic is peeled. One slice should be finely grated, the second should be chopped coarsely.
Heat the frying pan over high heat and fry the lard.
Place the onion in the frying pan and fry for 3 minutes.
Add chopped tubers and chopped garlic, leave to fry for 15 minutes over medium heat.
Mix everything so that the bottom layer does not burn, add salt, pepper, and add finely grated garlic.
Fry for another 7 minutes.
Remove and serve with chopped herbs...

Fry potatoes in lard with onions

For cooking we will prepare the following components:

Potatoes – 1 kilogram;
200 grams of lard;
Two onions;
2-3 garlic cloves;
A pinch of salt;
Ground black pepper - as desired;
Vegetable oil for frying.

How long to cook – 40 minutes.
How many calories are in 100 grams – 188.

How to do:

First of all, cut the lard, it is advisable to use it with layers of meat. We cut it into small strips;
Remove the skins from the onion and cut into thin half rings;
Peel the potatoes, rinse with cool water and wash off all the dirt;
Cut the tubers into small strips;
Peel the garlic cloves. We cut one clove coarsely, chop the rest;
Place a roasting pan on the fire, add pieces of lard and fry over medium heat;
After the fat begins to melt and the first cracklings appear, turn them over to the other side and reduce the heat;
Next, add the onion pieces, mix and fry for 2-3 minutes;
Add potato pieces and one coarsely chopped garlic clove. Mix everything and leave to fry for 10-15 minutes;
After the specified time, add the rest of the finely chopped garlic, add some salt, pepper, mix and leave to fry for another 5-7 minutes;
Serve the finished dish hot.

With garlic

Cooking time: 30 minutes;
Number of servings: 2 persons;
Calorie content of the dish: 152 kcal;
Purpose: for lunch;
Cuisine: Belarusian;
Difficulty of preparation: easy.

Aromatic fried potatoes with onions and garlic can decorate a family dinner table. To get a beautiful crust, carefully stir the contents of the pan. It is recommended to add salt to the dish only at the very end of cooking, so that the pieces do not turn into puree. You can serve potatoes with sour cream, salted herring, vegetable salad, and pickled cucumbers.

Ingredients:

potatoes – 8 pcs.;
garlic – 2 heads;
paprika;
onion – 1 pc.;
greenery;
vegetable oil – 100 g;
salt.

Cooking method:

Peel the tubers and cut into slices.
Peel the onion and chop finely.
Heat a frying pan on fire.
Pour oil.
Place the onion in hot oil and fry for about 3 minutes.
Add potatoes.
Mix everything so that the onions are distributed evenly.
Fry for 7 minutes, keeping the lid closed.
Stir and fry for another 7 minutes.
Peel the garlic and squeeze through a press.
Fry until done.

Potatoes fried in a frying pan

Potatoes – depending on how many servings you want, it’s best not to take more than 8 pieces at once in a large frying pan.
Vegetable oil - here by eye, it should fill the bottom of the frying pan, so the approximate amount is 70 grams, but if the frying pan is very large, take a little less than half a glass.
Onions – 2 pieces.

Cut the potatoes using your favorite method. Be sure to dry them before putting them in the pan so that excess water does not make the potatoes soft. Also, in oil, wet potatoes will burn to the bottom of the pan. And we need fried potatoes with onions, whole and unharmed.

Now pour in the oil and heat it well, the hotter the oil is, the faster the potatoes will cook, the crispier they will be. We lay out a small amount of prepared potatoes and wait until the pieces are fried on one side, then just turn them over. Make the heat high so that the crust becomes golden brown.

While you have 10 minutes, cut the onion into half rings, not very thin. Also make sure there is not a lot of moisture. And when the crust has appeared, add onions and mix with potatoes. You can reduce the heat a little, cover with a lid so that the onion turns out soft, so it will give off the sweetness to the pieces, and the fried potatoes with onions will turn out perfect.

At the very end, a minute before it’s ready, add salt to the dish. You can add red and black pepper, dry herbs, bay leaf. You can also, when you heat the oil, crumble the bay leaf into it and add pepper.

Serve hot, you can sprinkle with finely chopped dill and green onions.

Sausage

Cooking time: 40 minutes;
Number of servings: 4 persons;
Calorie content of the dish: 195 kcal;
Purpose: for lunch;
Cuisine: Russian;
Difficulty of preparation: easy.

Before fried potatoes with sausage and onions become part of the daily menu, it is worth considering its high calorie content. It is recommended to be careful with such dishes. It is best served for lunch. There are almost 200 calories per 100 grams. There is no need to overuse potatoes fried with smoked sausage, but sometimes you can pamper your household with such delicious food. Everyone will appreciate the aroma, appetizing appearance and original taste of the dish.

Ingredients:

potatoes – 1 kg;
smoked sausage – 150 g;
greenery;
pepper – 1 pc.;
onion – 1 pc.;
pepper.

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Cooking method:

Prepare the main component: peel, rinse with water, cut into strips.
Cut the sausage into strips.
Place the sausage in a preheated frying pan and fry for 3 minutes.
Pour in the potatoes, mix everything, and leave to fry for 15 minutes.
Peel the onion and cut into half rings.
The pepper is peeled from seeds and cut into strips.
Pour the vegetables into the frying pan, stir, and leave to fry for 15 minutes.
At the end, do not forget to pepper, salt, and add herbs.

With carrots

Cooking time: 30 minutes;
Number of servings: 2 persons;
Calorie content of the dish: 147 kcal;
Purpose: for lunch, dinner;
Cuisine: Belarusian;
Difficulty of preparation: easy.

Potatoes go well with other vegetables, so there are many recipes for preparing them with tomatoes, peppers, cabbage. Fried potatoes with onions and carrots are an excellent option for a full dinner or a side dish for meat. The peculiarity of this dish is its juiciness, aroma and benefits for the body. It turns out appetizing and less calorie than other fried potato options.

Ingredients:

potatoes – 8 pcs.;
carrots – 1 pc.;
onion – 1 pc.;
oil;
salt;
spices.

Cooking method:

Heat the frying pan with fat on the stove at full power.
The tubers are cleaned, washed, cut into cubes, and fried in a frying pan for 20 minutes.
Peel the remaining vegetables.
The onions and carrots are chopped.
Add vegetables to fried potatoes, mix, pepper, and salt.
Cook everything under the lid so that the potatoes are saturated with the aroma of onions and carrots for about 7 minutes.
Serve separately or as a side dish.

Step-by-step preparation with photos

Creation steps:

Peel the vegetables and shape the potatoes into strips or cubes.

Place the frying pan on the fire, pour in the oil and wait until it warms up. Place potatoes on top and fry until crust appears.

Chop the peeled onion.

Mix potatoes with onions and continue to fry, stirring. At the end of cooking, season the food with salt.

The dish is ready to eat.

With mushrooms

Cooking time: 50 minutes;
Number of servings: 5 persons;
Calorie content of the dish: 135 kcal;
Purpose: for lunch;
Cuisine: Russian;
Difficulty of preparation: medium.

Among all the variants of this dish, fried potatoes with mushrooms and onions occupy a special place. It turns out especially tasty if you take porcini mushrooms. However, champignons, boletus, and oyster mushrooms are also used for this recipe. Pickled, fresh, frozen and even dried mushrooms are suitable, and in all cases the effect is different. Below is a classic recipe with boletus and onions.

Ingredients:

potatoes - 8 tubers;
boletus - 0.5 kg;
onions – 3 pcs.;
salt;
spices;
oil.

Cooking method:

Peel the tubers, rinse with water, cut into strips.
The bulbs are cleaned and cut into pieces.
The mushrooms are sorted, washed, and cut into slices.
Place the frying pan on the stove, heat it up, and add oil.
Add potatoes and fry for about 10 minutes.
Add prepared mushrooms.
Stir the contents of the frying pan and fry for 15 minutes.
Add chopped onion.
Add spices, pepper, salt, mix.
Fry until done.

Cooking options

There are a large number of recipes in which, in addition to the main ingredients, you need to add lard, mushrooms, dill, cheese, tomatoes, carrots, sausages, stew and chicken. The dish is prepared not only in a frying pan, but also in the oven, slow cooker, or cauldron.

Potatoes with onions and lard

Favorite dish in Ukraine:

Peel and wash the potato tubers, and then chop them into circles or cubes.
Peel the lard and chop into small cubes.
To fry vegetables, use a cast iron frying pan, put it on the fire, heat it up and add lard.
Fry the ingredient until a brown crust appears and a large amount of fat is released. Once the pork product is ready, transfer it to a plate.
Place the prepared and chopped potatoes on a hot frying pan. Cover the top with a lid.
Chop the onion and add to the potatoes at the end of frying, stir.
Salt the products and combine with lard, reduce the heat and fry lightly, then remove from the stove.

With delicious champignons

A delicious recipe for fried potatoes with mushrooms:

Cut off the skins of the potatoes and onions and rinse under water. Heat the pan and add oil.
Place the chopped onion into cubes in a frying pan and fry until golden brown.
Grind the potatoes into strips and fry until crispy.
At this time, chop the champignons into plates. Fry separately until done.
Add mushrooms, stir, season with spices and salt.

Fried potatoes with dill

Cut off the skin of the potatoes, wash well and chop into strips. Heat the frying pan, add oil, heat and add the chopped ingredient. Separately, cut the onion into small cubes, add to the potatoes and fry, stirring. At the end, sprinkle with salt and add chopped dill.

Recipe with cheese

Cheese cannot spoil more than one dish:

Peel the skin of the potatoes, rinse and chop into large cubes;
Grind the lard, cut the peeled onion into rings;
put a thick-bottomed frying pan on the fire and heat it up, add butter, then chopped potatoes with lard and onions;
Determine the readiness of products by the formation of a crust. Stir, top the dish with slices of cheese;
Cook the ingredients covered until the cheese is completely dissolved.

With onions and tomatoes

Remove the skin from the washed tomatoes. Wash the peeled onion under water and chop into half rings.

Cut the peeled potatoes into strips or cubes. Place the product in a heated frying pan with oil and fry until cooked, stirring.

Peel the tomatoes from the seeds and chop into cubes, mix with potatoes, add onions, mix. Salt the products and fry until they are ready. This can be determined by the softness of the vegetables. At the end, sprinkle with chopped herbs.

Carrot

Chop the peeled and washed potatoes into cubes and fry in hot oil. At this time, peel and wash the carrots and onions, chop and add to the finished potatoes. Season the ingredients with salt and pepper, cover and fry.

With onions and sausages

Heat a frying pan and pour in oil. Cut off the skin of the potatoes, rinse thoroughly and chop into thin slices, then place in hot oil and fry until half cooked. Separately cut the onion into semi-rings and add to the frying pan.

Mix the ingredients and continue cooking until the onion appears transparent. Cut the sausages into rings and fry separately. Combine the finished product with vegetables in a frying pan, pour over tomato sauce and bring to readiness. At the end, season the dish with salt and pepper if desired.

Add the stew

Peel, wash and chop a medium onion into cubes. Heat a frying pan and add chopped vegetables. Fry the potatoes until golden brown.

Cut the potatoes into cubes and leave in water. Add the stew to the onion and cook everything together for at least 4 minutes. You can add a little water. Then mix the potatoes with the ingredients and cook until done. At the end, add salt and pepper to the dish.

Potatoes with chicken and onions

Cut the chicken meat into medium-sized cubes. Season the top with salt and pepper, sprinkle with lemon juice and leave in the bowl for about half an hour.

Peel the potatoes, wash and chop into small pieces. Cut the prepared onions into rings, chop the carrots on a grater.

Place a frying pan on the fire and pour oil, heat and add chicken. Fry for 5-7 minutes until a white crust appears and continue to simmer over low heat, stirring occasionally. Add vegetables to the fried ingredient and continue cooking for 10 minutes. At the end, season with salt and cook the food until cooked without a lid.

With pork

Chop the potatoes and place in a deep bowl. Salt, pepper and a little dry savory - aromatic additive. Mix everything.

Heat a deep frying pan and add oil. Fry the sliced pork breast until golden brown. Then mix with vegetables and spices, cook, stirring. Process the onion separately, chop into strips and add to the softened products.

With onions and sour cream

Peel the potatoes, wash them well and cut into medium-sized pieces. Peel the onion, wash it, and chop it into small cubes. Pour vegetable oil into a hot frying pan, heat and add potatoes, fry until crust appears. Add onion and stir.

Cook over medium heat for 5 minutes. Add water to the sour cream, stir, season with salt and pepper and pour over the potatoes. Simmer the ingredients over low heat for 20-30 minutes.

Oven recipe

Cut off the skin of the potatoes, wash and chop into 1 cm thick cubes. To improve the taste, dry with a towel and mix with vegetable oil, pre-fried onions, add salt and spices.

Cover a baking sheet with foil, sprinkle oil on it and spread the potatoes over the surface. Preheat the oven to a temperature of 220-230 degrees. During cooking, the ingredients become soft and a golden crust appears on the surface.

Multicooker frying method

Prepare the potatoes, peel and wash them, then chop them into small pieces no larger than 2-3 cm. After this, place the product in a slow cooker and fry until done with the lid open. During this time, do not stir more than 4 times. At the end of cooking, add salt and mix with onions. Bring the dish to readiness and serve hot.

With meat

Cooking time: 60 minutes;
Number of servings: 3 persons;
Calorie content of the dish: 199 kcal;
Purpose: for lunch;
Cuisine: Ukrainian;
Difficulty of preparation: medium.

Fried potatoes with meat and onions turn out to be very satisfying, aromatic and spicy. Such an explosive mixture of components cannot but lead to a good result. The meat is chosen according to your taste. Beef, pork, chicken, lamb are suitable. However, with pork or poultry the cooking process will go faster. When serving, you can add sour cream or hot sauce to the potatoes. The dish has a high energy value, so it should be cooked no more than once a week.

Ingredients:

potatoes – 0.6 kg;
pork – 300 g;
onion – 200 g;
garlic – 3 cloves;
dill – 1 bunch;
oil;
spices.

Cooking method:

Cut the meat, add spices, salt, leave to marinate for half an hour.
Place the pork in a hot frying pan and fry for 15 minutes.
Add onion cut into half rings to the fried meat, not forgetting to add oil.
Potatoes are peeled and cut.
Fry covered, over medium heat.
Salt, pepper, stir, fry until tender without a lid.
Grind garlic with herbs and add to fried potatoes.

Recipe with added meat

If you have a piece of pork on hand, you can prepare hearty and delicious fried potatoes with onions and meat. This is a good dinner option and a good side dish that goes well with any vegetables.

Ingredients:

potatoes – 1 kg;
meat (pork) – 300 gr.;
onion – 1 pc.;
seasonings - to taste.

Preparation:

The pork should be washed well and cut into small slices, trying to evenly distribute the “meat” and “fat” pieces. Fry the fattier slices in a dry frying pan over medium heat until melted. Next, lay out the meat pieces and heat them over low heat until golden brown, then add the chopped onion, and after another 5-7 minutes, add the potato slices.

If necessary, you can add vegetable oil, then mix the potatoes with onions and meat and fry under the lid until soft over low heat. Sprinkle the dish with salt and other seasonings to taste, stir again, then cook without a lid until golden brown for another 5-6 minutes.

Features of cooking fried potatoes and taste

Why do you add salt to fried potatoes at the end?
If you salt the potatoes right away, they will be wet and will not fry properly.

How to fry potatoes - with or without a lid

Potatoes fried covered will be softer. With this method of frying potatoes, the fire under the frying pan must be lower; the potatoes will gradually fry and brown even under the lid. But you should dry it a little and remove the lid before finishing frying so that the dish acquires a beautiful golden color.
Potatoes fried without a lid will be more fried, crunchy and perky, in some places approaching the meaning of chips!

The secret to making delicious fried potatoes

It is important to maintain a balance in the amount of oil and potatoes per pan.
There should be a lot of oil; the bottom of the pan should not just be greased, but filled with a 1-1.5 cm layer of oil. If there is not enough oil, the potatoes will be dry and not very tasty.
There shouldn’t be too many potatoes for the volume of a simple, ordinary frying pan. Maximum potatoes - for 4 medium servings (10 medium pieces, approximately). Less is better.
The smaller the potatoes, the more comfortable they are in the hot oil, and the potato slices are evenly fried, turning out juicy and crispy!
With a small amount of potatoes, it is easier to mix, they do not become soggy, they are not boiled or stewed, but rather fried.

Fried potatoes with onions - cooking secrets

It is believed that if you follow the recipe, the potatoes will definitely turn out beautiful, tasty and will have a pleasant crunch. However, even step-by-step instructions do not guarantee the desired result. If you take into account the secrets of cooking fried potatoes with onions, then the housewife will no longer have problems with this dish:

For cooking, it is recommended to take a frying pan with a thick bottom, for example, cast iron.
For frying, olive, sunflower or butter, melted fat, lard are suitable.
Do not stir the dish often. Vegetable slices may break and turn into mush.
Chopped onion, dill, pepper, spices and other ingredients should be added to the potatoes no earlier than 5 minutes before the end of cooking, along with a pinch of salt.
To obtain a crispy crust, you do not need to close the lid while frying.
To prevent potatoes from losing their shape during heat treatment, you can pre-rinse them with cold water and then pour boiling water over them. Another option is to cut the tubers and sprinkle with flour (1 spoon per 1 kg).
It is important to lay out the product on a hot surface.
The potato layer should not exceed 2-3 cm.

Potatoes fried in a cauldron

For this wonderful dish, prepare:

Potatoes – 1 kg.
Onion – 2 heads.
Garlic – 4 cloves.
Fresh herbs - one bunch.
Vegetable oil – 250 ml.
Pepper.
Salt.

Cut the peeled potatoes coarsely into three, maximum four parts.
Rinse it with cold water in a deep bowl.
Dry the potatoes with a towel, as you will be frying them in hot oil.
Preheat the cauldron.
Pour in 200 g of oil.
Let the oil heat up.
Carefully lower the potato pieces into the cauldron.
Mix well so that all the pieces are bathed in oil.
Leave to fry, stirring occasionally to prevent the potatoes from burning, for 10 minutes.
Cut the onion the way you like - half rings or smaller.
Chop green onions, dill, and parsley into a small bowl.
Squeeze 4 cloves of garlic through a press into the chopped herbs.
Salt, pepper and add 50 g of butter.
Mix everything and let it brew so that the oil takes on the aroma and smell of garlic, pepper, herbs, and the salt dissolves completely.
Fry the potatoes until a golden crust appears.
Pour the prepared onions into the potatoes.
Stir and fry for three minutes, no more.
Pour the garlic and herbs mixture into the cauldron.
Mix well so that the mixture is distributed evenly.
Fry for another 5 minutes.