How to fry whole new potatoes. Fried potatoes (new). New potatoes with garlic

New potatoes fried in a frying pan are a delicious summer dish that any self-respecting home cook, even a very young one, should be able to prepare. I learned to fry new potatoes as a child, when the process of obtaining food from raw foods without my mother’s help was not yet fully mastered. It was scary to cook meat, chicken and fish, but young people want to eat all the time during the holidays. New potatoes are affordable and easy to prepare, like scrambled eggs.

The ideal summer seasonings for this dish are young garlic and fresh dill; if you have a stash of lightly salted cucumbers, then the lunch is a success!

For cooking, choose small tubers; you can take the smallest thing, which will cook in a matter of minutes and also quickly brown in a frying pan.

Cooking time: 30 minutes
Number of servings: 4

Ingredients for new potatoes fried in a pan

1 kg of new potatoes;
35 g butter;
20 g vegetable oil;
4 cloves of garlic;
1 bunch of dill;
salt, parsley.

Method for preparing new potatoes fried in a frying pan

Pour the potatoes into a saucepan and pour cold water, leave for a few minutes. Take a dishwashing sponge with an abrasive layer, wash the tubers thoroughly, then rinse running water. There is no need to peel the skins from young potatoes; they contain a lot of useful things; nutritionists everywhere urge you to cook and eat potatoes with the skins on.

Pour washed tubers warm water so that they are 1-2 centimeters under water, add a little parsley to the pan, put on the fire, bring to a boil. Cook for moderate heat 15-20 minutes. We check readiness with a wooden splinter - the splinter enters the finished potatoes without any hindrance.

Drain the water, heat the tubers in a saucepan so that they dry and the water droplets evaporate.

Pour into the frying pan vegetable oil, add the butter and melt it. If you fry only in butter, it can be smoky, since butter burns easily. You can fry young potatoes in melted butter, in which case you do not need to add vegetable oil.

Let's quit boiled potatoes into hot oil, fry until golden brown on one side.

Shake the pan or turn the tubers on the other side with a spatula, fry until golden color over medium heat. This will take 2-3 minutes, no more.

Chop a bunch of fresh dill. Peel the garlic cloves and chop them. Throw dill and garlic into the pan.

Add table salt to your taste. Shake the pan so that the seasonings mix with the oil and potatoes, heat for 1 minute, remove from heat.

Serve hot new potatoes fried in a frying pan. Surprisingly, fried potatoes are usually a side dish, but if they are young fried potatoes, then for a tasty lunch it is enough to serve them with a slice of fresh bread and a mug of cold kefir. Bon appetit!

By the way, for those who like food with pepper, you can sprinkle the finished dish with a pinch of chili.

Pork goulash goes perfectly with this side dish, try it!

It is believed that new potatoes are too watery and are not suitable for frying. In fact, if you know a few cooking nuances, you can fry young potatoes in a frying pan so that they don’t crumble and a delicious crust forms on the surface. To do this, the tubers are fried whole and not peeled - the peel enriches the taste, and the integral shape prevents the pulp from falling apart. Total cooking time (including preparation) is 35-40 minutes.

Adviсe. Small and medium tubers are needed. Optimally - a little more ripe cherries, maximum size- With walnut. Potatoes that are too large will not have time to cook inside before the tops burn. The amount of potatoes is calculated based on the size of the frying pan - all tubers should be laid out in one row.

Ingredients:

young potatoes – 500-600 grams;
vegetable oil - for frying;
garlic (preferably young) – 5-6 cloves (to taste);
dill and other greens - to taste;
salt - to taste.

Recipe for frying new potatoes whole in skins

1. Wash the potatoes in a deep bowl, changing the water several times.

2. Place clean tubers in a plastic bag, sprinkle with coarse salt, then rub thoroughly with your hands. In this case, salt plays the role of an abrasive substance, removing loose skin that can burn during frying.

3. Rinse the potatoes with running water, then remove excess moisture with a paper towel.

4. Heat a frying pan, pour in a layer of vegetable oil about 1 cm. Place new potatoes.

5. Fry for 5 minutes at maximum heat, periodically turning the tubers with a spatula. Then reduce the heating power to a minimum, cover the frying pan with a lid, and fry for 15-20 minutes until cooked, turning the potatoes from time to time.

The easiest way to mix whole potatoes is with a spatula.

Attention! If the lid does not have a hole, do not cover it tightly, leaving a small gap.

6. While the new potatoes are frying, prepare the other ingredients: peel the garlic and cut into thin strips, and chop the greens with a knife.

7. When the potatoes can be easily pierced with a toothpick (normally fried), add garlic and salt to taste, then turn off the heat on the stove, cover the frying pan with a lid and leave for 3 minutes so that the garlic saturates the potato pulp with its aroma.

Potatoes are ready

8. Use a slotted spoon to transfer the finished young fried potatoes into a deep bowl, sprinkle with herbs and stir. Serve hot.

During the long winter, have you forgotten how to properly fry new potatoes? I offer you a simple recipe for preparing new potatoes, which do not need to be peeled, but simply rinsed well, chopped and fried in a convenient frying pan. This is the easiest way to prepare young fried potatoes. And under the recipe you will find other recipes for new jacket potatoes. Let's try it?!)) Ingredients for 4 servings Young potatoes - 8 pcs. medium size; Vegetable oil for frying; Salt; The frying pan is large, with a lid. Diameter of at least 26-28 cm How to fry young potatoes Wash the potatoes thoroughly (leave them in their skins). Cut into semicircles 2-3 mm thick. pour oil into a frying pan (1 cm layer), place on low heat; Once the oil has warmed up a little, add the potato slices. Cover with a lid with a hole (if the lid is solid, open it slightly). Fry over medium heat, stirring occasionally, moving layers; When the fried potatoes are almost ready (try with a fork: almost soft or still elastic-crispy), open the lid and add salt. Stir and bring to readiness. Fried potatoes - recipe The long-awaited summer food! Peculiarities of cooking young potatoes and taste Young potatoes are a very tasty and desirable food that you wait for a whole year until the new harvest. It is good boiled, stewed, and fried! A thin layer of peel adds a piquant tartness to it, while the skin seems to restrain its youthful juiciness and sweetness. What is the best way to fry potatoes? The taste of young potatoes maintains a viscous and sweetish quality. olive oil. But if you don't have one, it doesn't matter. On a simple fast, sunflower oil It will also turn out very tasty! Those with lard or brisket can skip the butter altogether. For those who want to lose weight, this is the best best option(I’m not kidding, nutritionists believe that fried potatoes in lard are healthier and better accepted by the body than those in oil). Slices of fried new potatoes retain their shape better and soften, remaining as beautiful and even as when cut. Therefore, they should be tested for readiness earlier than regular potatoes with thick skins, and not wait until the slices begin to crumble, breaking into small pieces.)) Should I cover the potatoes with a lid when frying? I cover them with a lid when I need to cook a lot of potatoes, otherwise it’s difficult for them will cook evenly. If the lid does not have a hole, be sure to leave a crack for steam to escape, otherwise the potatoes will be too wet. If you fry 3-5 potatoes in a spacious frying pan, you don’t have to cover it. Do you need to stir potatoes in a frying pan often? You shouldn’t stir them often; fried potatoes don’t like fuss and stirring without serious reasons. If you disturb it, go away, wash the dishes, set the table, forget about it for about 5 minutes. Then the potatoes at the bottom will acquire a very tasty crust. And if you stir continuously, the potato pieces will remain moist, white and taste close to stewed potatoes. For the same reasons, you should add salt only at the end. Do you need to peel young potatoes? If you disdain potato skins, you can scrape young vegetables, or even remove a thin layer of peel, as usual when we peel potatoes. But it tastes better in its uniform. What to add to new fried potatoes If you complicate the process of preparing fried potatoes, you can pepper them, add herbs(marjoram, basil, parsley, dill, oregano), add chopped onion and garlic in the middle of frying (if done earlier, they may burn). And at the very end, hot fried potatoes can be sprinkled with grated cheese or crumbled cheese (feta). Or even put it in the oven for 5 minutes so that the cheese crust sets. In general - delicious! There are many options. I am sure that every housewife has her own wonderful recipe, cutting options, special techniques and signs)) Even at the end of frying, you can add, for example, to the potatoes: fried chanterelles. And you will get another simple and tasty summer food - new potatoes fried with chanterelles. Here’s another option for cooking fried potatoes with onions in vegetable oil. Bon appetit!

Not every even experienced housewife knows how to fry potatoes correctly and tasty. After all, perfect dish There should be an appetizing golden crust and a soft, tender center. Below are the most successful fried potato recipes.

Ingredients: 5-6 potatoes, an onion, fresh garlic to taste, a pinch of pepper, vegetable oil, salt.

The potatoes are peeled, washed, wiped dry and cut into large strips.
Vegetable pieces are placed in hot oil. Do not salt them and cover the container with a lid.
The products are fried for 12-14 minutes with rare stirring.
Next, add chopped onion and garlic into the frying pan.
The ingredients are cooked for another 6-7 minutes.
The dish is salted and peppered.

All that remains is to bring it to full readiness. This will take another 3-4 minutes.

With onions in a frying pan

Ingredients: half a kilo of potatoes, 2 white onions, seasonings, salt, oil.

Very important after water procedures Dry the peeled potatoes well. Only in this case will it be possible to cook it rosy and crispy.
Potatoes are cut into long strips, onions into half rings. You can grind these products in any convenient way.
Ideally, a cast iron frying pan with high sides is used for frying. The oil is thoroughly heated in it.
Next, the potato wedges go into the frying pan. For the first 8-9 minutes they should not be disturbed or disturbed in any way.
Next, turn the entire layer of potatoes over and cook for another 10 minutes.
After adding the onion, the dish remains on the fire for 10-12 minutes.

Salt and seasonings are added to the dish a couple of minutes before it is completely ready.

In a slow cooker

Ingredients: a kilo of potatoes, a full glass of refined butter and 60 g of butter, 2 onions, rock salt, aromatic herbs. How to fry potatoes in a slow cooker is described in detail below.

The potatoes are peeled and cut into thick pieces.
They are immediately placed in the bowl of the “smart pan” and poured over with filtered oil. At this stage, the products are salted and sprinkled with any aromatic herbs to taste.
To prepare the dish under discussion, several modes of the device are suitable. These are “Vegetables”, “Baking” or “Frying”. In any case, the timer is set for 20-25 minutes.
When the program ends and the corresponding signal sounds, you need to mix the potato pieces, add onion half rings to them and set the timer again for the same time.

Butter is added to the already prepared potatoes. Immediately after this, the dish is served hot to the table.

Legendary recipe in Odessa

Ingredients: about a kilogram of potatoes (8-10 tubers), 2 large onions, table salt, 70 g of fatty butter and half a glass of refined butter.

To begin with, washed and dried potatoes are cut into equal slices. This will allow it to cook evenly in the future. The thickness of the slices should be no more than ½ cm.
The chopped potatoes are washed again to remove excess starch and dried.
The onion is chopped into rings.
Refined oil heats up well in a frying pan. Potato slices are placed in it and fried with frequent stirring. When the pieces are covered with a light blush, you can add chopped onion and butter.
Next, the dish is fried for another 8-9 minutes over high heat with vigorous stirring. There is no need to cover the pan with a lid.

To prevent the treat from being too greasy, you can place the finished potatoes in a colander and allow excess oil to drain.

Potatoes in a frying pan with a crust

Ingredients: 6-7 medium-sized potato tubers, coarse salt to taste, refined oil.

First, the potatoes are washed and cut into equal-sized slices of arbitrary shape. Next, be sure to rinse them well a couple of times with running water to get rid of excess starch and dry them with a paper towel. Without this step, the finished dish will definitely not be prepared with a crust.
Refined oil heats well in a wide frying pan with a thick bottom. Potatoes are laid out in one layer. If you pour a whole mountain of vegetable pieces, then you will also have to forget about the “crispness” of the treat.
The smaller the portion of potatoes, the more ruddy they will turn out in the end.
A dish is fried with open lid with frequent stirring.

Cooked potatoes in a frying pan with a crust are served hot. It is very tasty to complement it with various spicy sauces. For example, sour cream with garlic and chopped herbs.

How to cook potatoes with meat?

Ingredients: 260 g of pork pulp, a mixture of colored ground peppers, a large white onion, 1 teaspoon of table salt, half a kilo of potatoes.

The meat pulp is cut into thin oblong pieces. If desired, you can lightly beat the product with a special hammer. The thickness of each piece should be no more than 0.5 cm.
The prepared meat is salted, peppered and fried until tender in hot oil. You need to cook it over high heat for a couple of minutes on each side.
The potatoes are peeled, washed, dried with napkins and chopped into even, uniform strips. Next, you need to send it to the frying pan with the pork. Together, the ingredients cook for another 5-6 minutes.
After this, add onion, chopped into half rings.
The frying pan remains on the fire until all its components are completely cooked. If desired, in addition to onions, you can add fresh chopped garlic to the frying pan.
You need to stir the dish no more than 3 times throughout. Otherwise, the contents of the pan will quickly turn into an unappetizing mass.

If new potatoes are used, they can be chopped directly with thin, tender skins. Old vegetables must be cleaned. The potatoes are chopped into arbitrary pieces, which need to be washed well and dried with paper towels.
The onion is peeled and chopped into small cubes. Garlic is chopped with a knife or simply passed through a press.
First, onions and garlic are fried in well-heated oil. As soon as the products are slightly browned, the prepared potatoes are sent to them. Together, the products cook for 12-14 minutes.
The mushrooms are washed, finely chopped and lightly fried in a separate pan.
When the potatoes are half-cooked, add mushrooms to them, add salt and aromatic herbs.

It remains to fry the potatoes with mushrooms for another 6-7 minutes without a lid.

Country style

Ingredients: half a kilo of unpeeled potatoes, coarse salt, a glass of vegetable oil, a pinch of freshly ground allspice and sweet paprika.

The potatoes are washed, after which each one is cut into 4-6 pieces. The peel does not peel.
A marinade is prepared from oil, salt and seasonings. It is poured over potato pieces.
After 10-12 minutes, you can put the pickled potatoes in heated oil and fry over high heat until cooked.

It is difficult to count how many recipes for dishes made from this root vegetable exist in the world, but fried potatoes have been and remain close to our hearts. Let's find out all the details, how to quickly and tasty, and most importantly, how to properly fry potatoes in a frying pan so that they turn out tender and with an appetizing golden brown crust.

Surprisingly, there are also many options for preparing aromatic tubers on a cast iron stove, but we tried to collect the most interesting and original recipes for you.

How to fry potatoes in a frying pan

The rules for frying potatoes are the same for any type of cutting: strips, slices, cubes, slices, and even fried whole new potatoes - they are prepared using the same technology. We offer a step-by-step look at each nuance of “potato cooking.”

How long to fry potatoes in a frying pan

The only difference can be time, because the smaller the pieces, the faster the dish will be ready. For example, it takes no more than 5 minutes to fry potato circles, 10-15 minutes to fry straws, and 20 minutes to whole small tubers of a young harvest under a closed lid.

At what heat to fry potatoes in a frying pan?

To obtain crispy crusts, it is best to place finely chopped and boiled potatoes in well-heated oil and fry the potatoes in it over high heat. This way the potatoes won’t have time to become saturated with fat and we’ll get beautiful golden brown crusts.

As for large cuttings or cooking whole raw tubers, here temperature regime will change.

First, fry the potatoes over high heat for literally 5 minutes, then, under the lid, simmer the potatoes a little over medium heat, stirring them occasionally. When the tubers are almost ready, add heat to the stove and cook the “koloboks” until crunchy.

It is worth remembering that potatoes can be salted only after they are cooked, otherwise the vegetable will give off juice, and as a result we will get not a fried dish, but a stew.

Which pan is best to fry potatoes in?

No matter how far we go modern technologies, no Teflon or ceramic frying pans will ever be able to give us the result of frying potatoes like cast iron.

In a cast iron frying pan, heat is distributed evenly, which allows you to cook potatoes quickly and with those desirable crunches.

New potatoes in a frying pan: recipe with garlic

Ingredients

— 1 kg + -
— ½ -1/3 cup + -
- 2-3 cloves + -
- 1 bunch + -
Seasoning “Mixed peppers”- ½ tsp. + -
- to taste + -

How to fry whole new potatoes in a frying pan

When at the end of summer we receive the first potato harvest with small tender tubers, we just want to quickly fry these tender “balls” in a frying pan.

The recipe we offer you is simply delicious. All your friends will be delighted with the cooked potatoes.

Young potatoes do not even need to be peeled; it will be enough to rinse them thoroughly with a soft brush. It is advisable to choose tubers of the same size, approximately the size of a quail egg.
Preparing the marinade for potatoes. Grind the garlic into a paste and mix with finely chopped dill, pepper, salt and vegetable oil.
Rub the resulting mixture onto the potatoes and leave for 15 minutes. During this time, the contents of the saucepan should be stirred a couple of times.
After a quarter of an hour, set it to warm up cast iron frying pan, then unload the entire contents of the container onto it - potatoes with oil and spices.
Fry the buns over high heat, stirring them occasionally, until crispy.
Use a skewer or toothpick to check if the potatoes are ready. As soon as the potatoes become soft inside, the dish can be considered ready.

Fried potato slices

This one is very simple, but not particularly quick option roasting raw potatoes slices in a frying pan will come in handy on the holiday table and will deservedly join the list of the most delicious original snacks.

Ingredients

Potatoes (large) – 4 pcs.;
Sunflower oil – 80-100 ml;
Garlic salt - to taste;
Black pepper powder - to taste.

How to fry potatoes in circles in a frying pan

Dry the peeled tubers kitchen towel, then chop them into even circles, which should also be dried from the released juice using paper napkins.

To make slicing round, smooth potatoes faster, you can use a grater/shredder.

Place a wide, voluminous frying pan over high heat, pour oil into it and wait until it gets hot.
Place potato slices in hot oil in one layer and fry them on both sides until crispy red. Literally 2 minutes on each side.
Place the finished chips on a paper towel, and only when the excess fat is absorbed into the paper, sprinkle the potatoes with garlic salt and pepper.

The potatoes stated in the recipe are enough for 4 full servings, so the whole family will have enough tasty treats for the evening.

Boiled fried potatoes are perhaps the best and simplest side dish for festive table, which can be served with absolutely any meat, fish or vegetable main course.

Ingredients

Medium size potatoes - 10 tubers;
Unrefined sunflower oil – 100 ml;
Extra salt - to taste;
Parsley – 1 bunch;
Dill greens – 1 bunch;
Onions – ½ pcs.;
Garlic – 3 cloves.

How to fry boiled potatoes in a frying pan

Preparing potatoes for cooking

We peel the potato tubers and boil them whole in salted water until tender, then put them on a board and leave to cool.
After the potatoes have cooled, each tuber should be cut in half lengthwise.

Fry potatoes in a frying pan

Place the frying pan on a high flame and pour oil into it.
As soon as the oil is hot, place all the potato halves in it with the flat side and fry them until they are thick and red-brown, and then turn them over and fry on the other side.
Place the finished potatoes on paper napkins to remove excess fat.

Making a dressing for potato snacks

Chop all the greens very finely and mix with a pinch of salt and garlic passed through a press.
Chop the onion into thin rings.
Sprinkle all the potatoes with a dressing of herbs and garlic and place the finished dish on a plate in a heap. Place onion rings on top.

Boiled potatoes fried in a frying pan turn out very tasty, appetizing and satisfying. This traditional Slavic treat is served with classic salad from sauerkraut or with salted mushrooms.

When buying French fries, we always wonder why they are always so crispy in a cafe, but when we fry them at home in a frying pan, they are soft? Yes, all because such a treat needs to be prepared correctly, then our potatoes in oil will turn out just as good, and even better.

It’s very easy to make such a dish at home with your own hands; you don’t even need any photo or video recipes, because our step-by-step instructions will explain everything more than clearly.

Ingredients

Medium potatoes – 6-8 pcs.;
Hot red pepper – 1-2 tbsp;
Vegetable oil (odorless) – 1-1.5 cups;
Extra salt – 2 pinches.

How to deliciously fry French fries in a frying pan

1. Wash the potatoes, peel them and cut them into relatively thick bars, as evenly as possible.

2. Sprinkle the potato slices with pepper, mix thoroughly so that all the slices are evenly coated with the seasoning, then transfer them to a sieve.

A sieve is needed so that the juice released from the potatoes drains, because if the liquid gets into the oil, the potatoes will boil and not fry. In addition, the oil will “shoot” in different directions.

3. Now pour vegetable oil into a dry, deep, but not very wide, frying pan and bring it to a boil over high heat.

4. As soon as the oil heats up to the desired state, reduce the heat to medium and add 2 armfuls of potatoes to the oil. You shouldn’t put a lot of sticks into oil at once.

5. Fry the potatoes for just a couple of minutes until they have a firm red-brown crust and remove them with a slotted spoon onto a paper napkin.

6. After all the potatoes are fried, sprinkle them with salt and immediately begin tasting, otherwise the salt will make the potatoes soft.

What can you use to fry potatoes in a frying pan?

Properly fried potatoes are already a super-tasty dish loved by many. However, in our traditional cuisine there are thousands various recipes frying potatoes with various additives. What you choose for yourself is a matter of your taste.

Potatoes fried with onions

The most popular option is frying potatoes with onions. In some recipes, chopped onion into rings is added to the frying pan at the same time as the potatoes.

Other recipes still advise adding the onions in the middle of the frying cycle. But the most optimal option is to separately fry the onions in another frying pan, followed by adding sauté to the finished potatoes.

Fried potatoes with mushrooms

Potatoes with mushrooms are a true autumn treat. It should be prepared in the same way as potatoes and onions. That is, it is advisable to first fry the onions and mushrooms in oil, then remove the frying and pour the potato cubes into the vacated frying pan.

Fry the root vegetable for 15 minutes and only then mix it with mushrooms, salt and anoint with spices.

Delicious potatoes with fried cracklings

Potatoes fried with cracklings are no less popular. Small pieces of lard are placed in a hot frying pan and fried until the fat is rendered, in which the potatoes are then fried in cubes.

Hearty appetizer of fried potatoes with meat

Potatoes with meat are also very popular, especially for men. To begin with, you should fry the meat in oil until cooked, and only then add potatoes, which are fried in oil saturated with meat aroma.

Using the same system, potatoes are prepared with liver, heart and other offal.

Potatoes are the most popular type of side dish in everyday and holiday menus. And knowing how to properly and tasty fry potatoes in a frying pan, your family will always be able to enjoy their favorite fried potato dishes, prepared in the old new way.

How to fry crispy potatoes in a frying pan, video from the chef

Our chef will show you how to properly fry potatoes in a frying pan: tasty, crusty, crispy, just like French fries.