A traditional dish, the “crown” of any housewife is fried potatoes with onions. Well, who hasn’t at least once sacrificed their diet or the principles of proper nutrition for the sake of this delicious dish? Surely everyone has sinned. But everyone wants to know how to properly prepare potatoes so that they are crispy and tasty, rich in onion flavor, the aromas of seasonings and spices, but can they? It succeeds differently each time, and not always with a golden crust. Let's collect all the tips and still please our family with fried potatoes with a golden brown crust and onions.
How to fry potatoes and onions in a frying pan with a golden brown crust
1. Wash the potatoes, peel them. Cut into strips.
2. Place the potatoes on a dry, clean towel and dry.
3. Pour vegetable oil into the bottom of the frying pan. Heat over high heat. Place the potatoes in the pan. Attention! Do not stir the potatoes until the bottom layer has browned (visible by the crispy edges). Now you can mix the potatoes, just very carefully, trying not to break the slices.
4. Peel the onion and cut into small cubes.
5. When the fried potatoes are half cooked (the middle is a little raw), add the onion. Fry the onion and potatoes for 5-7 minutes, until the potatoes are completely cooked, stirring occasionally. Add salt to the finished dish. If you salt the potatoes while frying, they will fall apart and turn into mush.
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.
Secrets of fried potatoes
- We choose potatoes. Yes, its fried appearance also depends on the variety. If you believe the public, the pink skin on potatoes is the key to the perfect crust of the cooked fruit itself.
- It is better to use a frying pan with high sides, large and cast iron.
- You should not skimp on oil, since only in a large amount of fat will fried potatoes with onions become golden and crispy. Regarding fat: you can also use butter, but you need to watch the potatoes twice as much, because with such fat they can quickly burn. You can also use lard or lard if you want the potatoes to be soft on the inside and super crispy on the outside, with a special taste. Fried potatoes with onions in lard will be satisfying.
- You also need to know how to cut potatoes correctly. Thin strips, long or short, thin circles - plates, and small ones and just in half, or slices, depends on your preferences. It’s better to place them in the pan in small portions so that the potato strips have room to spread out.
- Frying time is about 10 minutes over high heat, after the desired crispy skin appears. And then you can reduce the heat, it’s better not to cover it with a lid, and cook for another 10 minutes. This will be enough for the potatoes to cook inside and form a crust on top. As for the lid - if you need the dish to be soft, you can cover it with a lid.
- Any onion can be used. But if you take sweet purple, it will darken when fried and will not look very aesthetically pleasing. White or regular yellow onions will be sweet, saturate the potatoes with their softness, and leeks will add piquancy. Place the onions 5 - 7 minutes before the potatoes are ready, so that they have time to soften and fry, but do not burn.
- To make fried potatoes with onions crispy, you need to add salt at the very end. This way the fruits will remain dry, which means they will definitely be covered with a golden crust.
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.
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.
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.
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.
Potatoes fried with onions in lard
- Potatoes – 10 pieces.
- Onions – 2-3 pieces, medium size.
- Lard – 200 grams.
- Seasonings and spices.
The dish will be special if you make it with lard instead of sunflower oil. First of all, we will peel and cut the potatoes into slices and dry them. We also cut the onions into half rings.
Lard – you can pre-marinate lard with garlic and a mixture of pepper. And then cut into cubes, put in a frying pan, put on low heat so that it does not fry, but melts. When there is enough fat, turn up the heat on high and wait until cracklings form. Now you can lay out the potatoes themselves. Do not reduce the heat so that the finished fried potatoes with onions are crispy. Fry until a crust appears. When the potatoes are almost ready, add the onion, you can reduce the heat a little until the onion reaches the onion - about 10 minutes. When the dish is ready, add salt and leave for a couple of minutes in the frying pan under the lid. Serve with pickles or herring.
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.
What to fry with?
There are several recommendations for frying potatoes and onions. One of them: choose the right fat on which the frying will actually be carried out.
- With sunflower oil. This is a classic, inexpensive source of fat that almost everyone likes. The main thing is to choose an odorless, refined oil, although some people like it aromatic. In general, try, test and come to the right conclusions!
- In butter. Suitable for those who love the tenderness and creamy taste of cooked potatoes. An excellent base for roasting, except for two things. Butter burns a little, and it is also much more expensive compared to vegetable oil. Therefore, if you are ready to actively monitor your potato slices and are not afraid of overspending, then butter is your choice! Although the next option seems more interesting to us.
- With a mixture of sunflower and butter. In our opinion, it is an ideal option for fried potatoes with onions and more. Butter gives the dish its unsurpassed taste, and sunflower oil heats up evenly and creates that golden crust.
- On lard. Lard is animal fat. You can and should fry potatoes on it if you or your family are special fans of meat. First, you need to heat it over low heat so that the lard melts. Then remove the cracklings and start frying the potatoes. After cooking, the greaves can be added to the finished dish.
Choose what to fry with, but our editors urge you to try a mixture of butter and sunflower oil in a 50:50 ratio. Perhaps with this approach you will discover the best fried potatoes and onions ever.
