Fried potatoes with chicken fillet
The potatoes can be cut in slices, strips, wedges or bars.
Sauteed Potatoes. The best pan fried potatoes
You’ll need: 500 g potatoes, 350 g chicken fillets, 2 garlic cloves, 0.5 tsp.л. Dried oregano, ground black pepper, salt, 80 ml of vegetable oil.
Preparation: Slice potatoes and fillets. Heat oil in a frying pan, add potatoes and fry for 10 minutes. Add meat, spices, salt and mix. After 15 minutes squeeze the garlic through a garlic press and take it off the heat.
General principles on how to fry potatoes with a golden crust in a pan
Specialists in frying potatoes, as strange as it sounds, have special secrets on how to make the dish most delicious and attractive in appearance. Let’s look at what rules are important to follow in order for these roasted tubers to turn out with a ruddy crust?
After the tubers have been sliced, it is important to soak them in ice water for a few minutes (20-40). This will draw out the starch, which means it will roast, not stew, when frying. It is the starch, as professional chefs point out, that prevents potatoes from browning to a golden crust.
After sliced potatoes have been in water, it is important to dry them before frying. You can use regular paper towels, on which you need to put the slices for five minutes. Remember, excess moisture, like starch, interferes with the formation of a nice crust during frying.
Before sending the chopped product to the frying pan, you need to heat the oil to a boil, and the fatty product is not to be spared. The more hot oil in the pan, the rougher the crust, and you can remove the excess fat during cooking or after the potatoes are cooked by placing them on paper towels and then on a dish to serve.
Do not cover the pan with a lid when frying, under the lid the moisture accumulates and you get the product stewed, not fried.
Fry the potatoes in small portions, so they can be quickly fried and do not break while cooking.
For fans of delicious brown potatoes I picked up some simple and very tasty recipes for frying this vegetable in a pan.
Crispy Potatoes with Lard
And this recipe is from my daddy. It has one secret ingredient.
- half a kilogram of tubers;
- Fat with meat layer. 100 grams;
- onion. 1 pc.;
- spices to taste;
- The secret ingredient is half an apple with neither core nor skin.
Slice onion as you like and apple in thin julienne strips. Cut the fat into small strips. Heat up the pan and add a little oil, so it won’t get too greasy. The lard will melt. Put the lard on the very hot pan. Reduce heat to medium. When you notice that the layers of meat on the salo have turned white, add the potatoes. After 5-7 minutes turn it over. Wait another 4-5 minutes and turn again.
Then add sliced apple and onion at the same time. Fry and stir-fry for about 10-15 minutes more. At the end add spices. You can sprinkle it with coriander. Salt, pepper, stir. Add an apple and the flavor is delicious! Try.
How to fry potatoes so they don’t fall apart and are crispy: secrets that usually ask for money
In fact, often instead of the desired crispy potatoes you get mush.
The potatoes fall apart, and they look and taste like boiled potatoes.
Let’s look at the chefs’ basic secrets for which they manage to make crispy potatoes with crust.
Choosing non-starchy potatoes for frying.
If you don’t know about the variety, choose yellow and red fruits with thick skin.
Fry the potatoes in a cast-iron skillet with a thick bottom, but never in a nonstick pan.
This pan is designed so that nothing will stick, and that means no crust.
Properly slice the potatoes. The potatoes can be sliced, shredded or sliced. Make sure that the pieces are the same size.
After the potatoes are cut, they should be soaked in cold water to wash out the starches. Then they should be dried with paper towels.
Before frying, heat the pan so much that a little smoke appears. Then pour oil and put potatoes in a pan in an even layer.
Roast over medium heat for 5-7 minutes. During this time, the bottom layer will have crusted over. There is no need to put a lid on them.
After 5 minutes we turn the potatoes with a wooden spatula and fry them until they are ready.
Salt the potatoes 5 to 7 minutes before they are ready, not before. Salt draws out moisture, so if you add salt to the potatoes in their raw state, they will get soggy and stick to the pan.
Fry the onions separately and add them to the potatoes a few minutes before they are done. Garnish the ready potatoes with herbs.
And if you put a little butter in the pan 2 minutes before it’s ready, it will enhance the flavor of the finished dish.
Probably the best way to fry potatoes. Take regular Olive Oil (never Extra Virgin. it contains volatile substances and is used only for salads). It’s a waste of money to fry potatoes in it and it spoils the flavor of the potatoes themselves).
Wait until the potatoes are golden brown, and only then, using a spatula, carefully turn them over. Don’t stir the potatoes too often: ideally, you should only stir them 3-4 times during the entire frying process. Fry the potatoes on a moderate heat. Salt the fried potatoes 3-5 minutes before they’re ready.
Crispy and tasty home fries without too much trouble
French fries can be cooked at home without too much trouble. All you need to do is follow a few rules and you will have crispy and tasty potatoes.
Ingredients: half a kilogram of potatoes; salt to taste; cooking oil.
Delicious fried potatoes. recipe unusually popular. And this is more true than ever, because the recipe for fries is uncomplicated, always tasty and endlessly varied. Fried potatoes with onion and fried potatoes with bacon, fried young potatoes and fried potatoes with garlic, fried potatoes with egg and fried potatoes with stew. Recipes familiar and favorite from childhood, when fried potatoes often appeared on the table. This recipe reminds you of the traditional recipes and suggests new ones that are no less delicious. Read more about fried potatoes.
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The secrets of making delicious and crispy French fries at home.
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Spanish potato tortilla. is kind of like an omelet with potatoes or a casserole cooked in a pan. The potatoes are first fried with onions, and then mixed with eggs and various additives (in this case. with sausage) and cooked under a lid. The potatoes turn out soft, moderately salty, the egg binds all the ingredients together well, the smoked sausage gives a nice flavor and aroma, and the paprika. interesting color.
How to cook fried potatoes? Traditionally, fried potatoes and meat are made in a pan. This is how to prepare young potatoes fried whole, fried potatoes with eggplant, fried potatoes with sausage. Before you cook fried potatoes in a pan, you need to pour the oil and warm it well. This is the answer to the question of how to cook fried potatoes well, so that they are ruddy and crispy. And then you can experiment. Delicious fried potatoes with chicken, fried potatoes with minced meat, fried potatoes with pork, fried potatoes with meat and mushrooms. This meal is hearty and very nutritious. If you’re interested in how to make fried potatoes less heavy, you’ll like the recipes fried potatoes with tomatoes, fried potatoes with zucchini, or fried potatoes with sour cream. Separately worth mentioning how to cook fried potatoes with mushrooms. The most fragrant are fried potatoes with wild mushrooms: fried potatoes with chanterelles in the pan, fried potatoes with porcini mushrooms, fried potatoes with podberezoviks. They are the ones that make the most delicious roasted potatoes with mushrooms. The recipe with photos says it can be both fried potatoes with fresh mushrooms and fried potatoes with frozen mushrooms. It is also worth mentioning that the most decorative of the mentioned recipes looks fried potatoes with chanterelles, a recipe with photos will confirm it. If no wild mushrooms are on hand, roast mushrooms and mushrooms are cooked. The recipe with photos suggests that such fried potatoes with mushrooms and sour cream are especially delicious. Baked potatoes in the oven with mushrooms and onions. The dish is even more flavorful. Modern housewives are happy to cook the dish “fried potatoes in the multicooker”. Recipe with a photo fried potatoes with meat in the multicooker or fried potatoes with mushrooms in the multicooker will tell you how to properly use this miracle machine, so that you get a really crispy fried potatoes, pictures of which already beckon and demand to cook it immediately!
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Frying mistakes on the induction stove
How to cook on an induction stove? Here’s a list of the most common mistakes.
- Pan not heated enough: food sticks and no crust forms.
- The appliance is on full power: the center of the cookware heats up, while the periphery remains unheated.
- Non-stick pan is used at high power: the surface overheats. In addition, such utensils are not suitable for frying steaks (cast iron or steel skillets are needed).
- Oil is poured on the heated frying pan: interacting with the hot metal, it oxidizes and begins to burn. A simple rule to remember: oil requires a cold surface, and food. Hot.
- Use olive oil instead of sunflower oil: it starts to burn and smoke at a lower heat. As for the butter, it is better to mix it with sunflower oil.
- Food from the fridge or freezer is used: when frying, it burns the surface, while the inside remains raw. There are exceptions. you have to stick to the recipe.
- Wet food is placed in the pan.
- Stirring too often.
- Dishes are not washed properly.
Heat vegetable oil in a frying pan. It’s important that the oil is really hot. It should not burn, but if you hold your hand above the pan you should feel the heat coming from the oil. Place the sliced and dried potatoes and immediately cover the pan with the lid.
To ensure that the potatoes do not fall apart when frying, you need to pay attention to the following points:
- to choose the right type of potatoes and frying pan for frying;
- Cut the potato tubers into equal, medium-sized slices;
- Heat the pan well before cooking;
- salt the dish 5-7 minutes before it is ready;