Cooking potatoes at home in a grill pan - 3 simple and tasty recipes

Good afternoon, my dear readers! Tell me, do you often cook on a grill pan? I love. Food cooks quickly and does not dry out, plus you can use less oil. Even an ordinary dish like potatoes on a grill pan turns out incredibly tasty. If you still don’t have this kitchen utensil in your household, then after reading my recipes, you will probably want to get it. After all, this simple device will come in handy more than once for preparing healthy food at home.

The cooked potatoes are crispy on the outside and soft on the inside. When frying, you can use very little fat; just lightly spray the food.

Therefore, all food turns out to be more dietary than fried in the usual way. And in order for the dishes to be tasty, they can be supplemented with various sauces. This can be either the usual ketchup or mayonnaise, or, for example, sauces based on sour cream or mustard with various spices and herbs.

This kind of cooking is healthy, beautiful and healthy in every sense of the word. And if you have a gas grill pan at home, you can literally fry “on fire.” To do this, you will not need to go to nature and make a fire; you just need to use such modern miracle technology.

Potatoes on a grill pan

Fried potatoes - how simple and quick. Unfortunately, it doesn't always turn out delicious. But this time you will succeed both simply and incredibly tasty - follow our recommendations! Despite the fact that this is a dish for lazy people, it cannot be prepared at random; it is advisable to know a few tricks and subtleties, thanks to which ordinary fried potatoes turn into an amazingly tasty treat.

1. potatoes – 1 kg;
2. vegetable oil – 20-25 ml;
3. salt - to your taste;
4. rosemary – 1 sprig.

Of course, this portion of the dish requires a large grill pan.

Peel the potatoes, rinse and be sure to wipe with a napkin. It is advisable to use yellow varieties of potatoes for frying, since, for example, white varieties “crumble” during cooking and frying, turning into shapeless mush.

Cut the peeled dry potatoes into strips (although you can also cut them into slices). No salt yet! Heat the oil in a frying pan and add the potatoes. In principle, potatoes are fried in a grill pan in the same way as in a regular frying pan, however, they turn out tastier and more rosy.

First fry over high heat for 5-6 minutes, stirring every minute. Then reduce the heat to medium and fry for another 10-12 minutes, also stirring occasionally. 5 minutes before readiness, salt the potatoes and add a sprig of rosemary; it will give the dish a very subtle and pleasant aroma. To get clear grill marks on the potatoes, you need to fry them in small portions and with a minimum amount of oil, and preferably pressing them down with a weight.

To keep the potatoes hot longer, serve them in a clay plate, garnish with rosemary or other herbs, and season with pepper if desired. Pickled cucumbers or tomatoes will come in handy. Do not reheat the dish as it will taste completely different.

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Fat for fried potatoes

It can be different, and each type affects the final dish. The most harmless and neutral fat is refined vegetable oil. In terms of taste and aroma, it does no good, but it does no harm either. Obviously, such oil can be used on its own or in mixture with other fats, both vegetable and animal.

So, you can add unrefined sunflower oil to refined oil, which smells of roasted seeds, summer in the village and childhood in general. I’m not keen on the idea of ​​frying potatoes in such fragrant oil in its pure form, since in this case little remains of its own potato bouquet, but this is a matter of taste.

New jacket potatoes

Everyone knows that freshly harvested small potatoes only need to be washed before cooking, but peeling them is completely unnecessary; they turn out much tastier with the skin on. The skin of boiled potatoes becomes soft, while that of fried potatoes turns into an appetizing crust. You can serve absolutely any meat dishes with new potatoes, or you can simply season them with butter and herbs, and just eat them with a piece of bread! We suggest frying potatoes in a grill pan according to a special recipe.

Ingredients required:

• new potatoes;
• Bay leaf;
• fresh lard;
• ground red paprika;
• coarse sea salt.

We need lard for frying. If you don’t have it, or you simply don’t consume this product for personal reasons, then replace it with butter or vegetable oil.

How to properly fry potatoes. Personal experience of a specialist

In order to fry potatoes and consider them a side dish or an independent dish, one way or another, you need to know how to cook them. Meanwhile, not everyone succeeds in this.

Let's start our conversation about how to fry potatoes with terms. We are not talking about French fries, not about potatoes stewed with meat, and not about potatoes baked in the oven - all this is tasty, but not the same. Our business today is potatoes fried in a frying pan. Let's start with the frying pan.

Cooking new potatoes “in their jackets”

1. The potatoes must be washed well under running water. If the tubers are large, cut them in half or quarters. If the potatoes are very small, then leave them whole. The main thing is not to clean it.
2. Place the potatoes in a saucepan, add water and cook. There is no need to salt the water.
3. After boiling, add a couple of bay leaves to the water; they will give the potatoes a special aroma, which, when frying, will turn into a light smell of a fire.
4. When ready, drain the water and be sure to cool the tubers. Next, cut the potatoes into large pieces, preferably so that each has a piece of skin.
5. Melt lard (or pour oil) in a frying pan and remove the cracklings. You don’t have to throw them away, add some salt, and they’ll be a great addition to potatoes—crispy and salty!
6. Place the potatoes in the grill pan, the heat should be high.
7. Fry the potatoes until well browned on all sides.
8. At the end of cooking, sprinkle the dish with sea salt and paprika.

Serve potatoes fried in a grill pan with fresh or pickled vegetables, meat, sausage, lard, boiled eggs, or just like that - also very tasty!

cooking method

First, choose the right potatoes. It will be good if you use potatoes of approximately the same size, and they will be medium or small in size, since very large potatoes do not look good on a dish. Wash the potato tubers, then use a vegetable peeler to remove the skin. Place clean potatoes in a saucepan, pour water into it so that it completely covers the potato tubers. Place the pan on maximum heat. As soon as the water boils, reduce the heat, cover the pan with a lid and cook the potatoes, but not until fully cooked. Cook it until half cooked. When cooking, do not add salt; if this is necessary, add salt before frying.

So, remove the potatoes, boiled until half cooked, from the saucepan and place them either on a board or on a plate, as is more convenient. Give it a little time to cool down (otherwise you might burn your hands). After 10-15 minutes, cut the potatoes lengthwise, dividing them into 2 or 3 parts (I cut them into 3). To a large extent, it depends on the size of the potatoes themselves and the desired thickness of the finished pieces.

Now prepare the fragrant oil. This is done very simply. Take a small deep container, pour vegetable oil into it, then add special spices for potatoes. These are sold in stores, and each manufacturer adds different ingredients to the spices, so the potatoes may end up having a completely different taste. The seasonings that I used mainly contain various herbs. Here is the composition of the seasoning used: dill, parsley, marjoram, coriander, savory, thyme, as well as nutmeg, garlic, salt and even a little sugar. Mix the contents of the bowl well. Note. If the spices you use do not contain salt or there is little of it, then add salt to the oil in addition to the spices.

Now either use a silicone brush to coat the potato pieces, or dip them directly into the aromatic, freshly prepared oil. Immediately place the butter pieces on a preheated grill pan.

Fry the potatoes until golden brown and have pronounced “grilled” appetizing stripes. Fry the pieces on both sides, bringing the potatoes until fully cooked.

Place the finished potato pieces on a dish, sprinkle chopped green onions on top (you can also use other herbs, such as dill) and serve while they are hot.

As a result, you will get wonderful, beautiful, golden potatoes that taste somewhere between fried and baked.

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Potatoes with mayonnaise

Many people like to fry potatoes without adding oil, but with mayonnaise it turns out pretty good! A beautiful golden brown crust forms on the potatoes; inside the pieces are soft, as if baked. If you add seasonings, you will get an incredibly tasty, aromatic dish that will appeal to all family members. The main thing is that these potatoes cook quickly. If you don’t want to cook for a long time, or you simply don’t have time for it, then choose this method of cooking potatoes.

• kilogram of potatoes;
• large onion;
• one hundred grams of mayonnaise;
• salt;
• dried herbs and any seasonings.

Method 1. Recipe for crispy potatoes on the grill

The classic side dish of potatoes in a herbal mixture is an appetizing dish with a slight smoky flavor. The trick is to cook the dish slowly. The recipe is ideal for the grill, but is just as easy to make on the grill at low temperature.

Ingredients:

• Small potato tubers (7-8 pieces per serving).
• Vegetable seasoning.
• Vegetable oil.
• Salt + pepper.

Preparation:

1. Wash and wipe the tubers.
2. Cut into two parts.
3. Thread alternately onto skewers.
4. Sprinkle with sunflower oil. Sprinkle with seasoning.
5. Wrap in foil and grill on the grill for 40-50 minutes.
6. Remove the skewers from the foil and fry until a crust forms.
7. Remove from skewers and serve with grilled meat or fish.

Cooking potatoes with mayonnaise

1. Before frying, potatoes must be properly prepared. It needs to be washed well, peeled if necessary, cut into strips and left in cold water for an hour! After soaking in cold water, the potatoes will not fall apart much when frying.
2. Place a paper or regular towel on the table, place the potatoes on it - the water should go away.
3. Place the potatoes in a dry bowl, season with mayonnaise, and let sit for five minutes.
4. Fry the potatoes in a grill pan until crispy. 2-3 minutes before readiness you will need to add salt and sprinkle with dry herbs and other seasonings.

Recipes with photos of potatoes in a grill pan are available in the article. They will help you prepare a delicious and quick dinner for the whole family.

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Choosing potatoes for frying

cut potatoes for frying into circles (as well as halves or quarters, if the potatoes are large) or into cubes; slicing into thin strips is more suitable for deep-frying. The size of the cut should be both large and small, but always the same for each piece - otherwise the potatoes will not fry evenly, and there is nothing worse than that in cooking.

To fry potatoes, you first need to cut them: into circles or cubes

Peeled and sliced ​​potatoes should be thoroughly rinsed with cold water to wash off any starchy juice that appears on the surface of the slices; If you neglect this procedure, the slices will stick together. Then you need to dry the potatoes - just throw them in a colander and leave for ten minutes (shake the colander every two to three minutes).

Leave the washed potatoes in a colander or sieve

Which frying pan material is best for potatoes?

Almost all recipes for frying potatoes require preheating the pan. If you lower the slices into a bowl a little before the bottom and the oil inside warm up to the desired degree, they will immediately stick to the metal. As a result, you will not see a golden brown crust and will end up with a sticky lump or porridge.

Based on this, it is easy to conclude that for fried potatoes you need dishes that heat up quickly and well . But this is not enough. To prevent the potatoes from burning, the bottom of the pan should be thick, insulating it from the heat source.

Ideal and universal cast iron

The best frying pan for frying potatoes on a stove or fire is cast iron. Cast iron does not heat up instantly, but it heats up evenly and maintains the temperature for a long time. But it is difficult to overheat cast iron. The thickness of the bottom and walls reliably protects against burning, even if cooking takes place over an open fire.

Cookware with or without a coating works equally well, as this material has natural non-stick properties . But do not forget to prepare a new cast iron frying pan before the first use, otherwise sticking will occur.

In cast iron frying pans you can fry potatoes in vegetable oil, fresh and salted lard, lard, and other fats. They are also suitable for frying boiled potatoes. The most delicious and beautiful potatoes with a golden brown crust are made in old frying pans, to which nothing has stuck for a long time.

Choosing an aluminum pan

If you don't have a cast iron one, choose a cast or forged aluminum frying pan for frying potatoes with a crust in oil or lard. Thick aluminum is porous, so it conducts heat well and gets hot enough to provide frying rather than stewing. On such dishes you can fry potatoes either in one layer or in several.

New uncoated aluminum cookware requires preliminary preparation. But even after these procedures, it is better to cook something else in a frying pan, and only then experiment with potatoes. If not all pores are neutralized, the slices will stick.

Aluminum frying pans made by stamping are easily recognized by the slight thickness of the body. As a rule, this segment has a low price. Thin, uncoated pans should immediately be set aside - they are not suitable for potatoes.

Aluminum non-stick frying pans also come in thin and thick bottoms. If it is cast or forged cookware, then feel free to buy it and use it for frying in oil. To cook with lard, the coating must be able to withstand heat without fat . Stone or titanium will do.

You can fry potatoes in a thin stamped frying pan, but it is better in one layer and in a sufficient amount of oil. A thin bottom requires more attention; it is important to heat the dishes correctly, and then reduce the heat or power of the electric stove. At high temperatures, the slices will begin to burn, and at low temperatures they will stop frying and turn out wrinkled.

What you need to know about stainless steel

It is better to leave ordinary stainless steel frying pans - they are not suitable for frying potatoes. Stainless steel does not heat up to high temperatures, so it is almost impossible to get a golden brown crust on it. The potatoes will stick to the bottom or clump together. The exception is models with an encapsulated bottom.

The multi-layer bottom neutralizes the disadvantages of stainless steel - uneven and weak heating. Inside this bottom there is an aluminum plate, ensuring the desired temperature and uniformity.

Magic frying pan miracle gas grill - reviews and recipes

Good afternoon friends!

I want to share with you my wonderful acquisition. The miracle gas grill frying pan is deservedly so called, my reviews about it are so enthusiastic that it’s simply impossible to convey. This frying pan is truly magical.

After all, it alone replaces a regular frying pan, a microwave, a toaster, an oven, a steamer, a grill, and a barbecue!

Dishes cooked on it are incredibly tasty. You don’t need to look for special recipes for cooking in a gas grill pan; you can cook anything you like, all the dishes you are familiar with, fry or bake, you just need to understand the principle of cooking.

Ideal shape and size selection

The choice of pan diameter for frying potatoes depends on the number of servings, burner size and material.

• If it is a thin frying pan made of sheet aluminum, then it should be small - not extend far beyond the gas burner and coincide with the electric one. Otherwise, the temperature in the center will be much higher than at the sides.
• A cast iron or cast aluminum frying pan can be larger, since these materials have high thermal conductivity and tend to heat evenly over the entire bottom area.

How to deep fry potatoes

To deep-fry potatoes, you need a deep frying pan, saucepan or frying pan. The material does not matter much, since it will not come into contact with the food being fried. Even a thin-walled non-stick pan will do just fine.

To make fries, it is important that the slices or whole tubers are completely drowned in boiling oil. The deeper the dish, the larger the portion you can cook at one time. If you deep-fry often, it makes sense to get a special mesh . A simple device will help evenly fry all the pieces and make the process easier. If you don't have a deep fryer, use a deep slotted spoon.

Is it possible to fry potatoes in a grill pan?

It’s clear with slices, but which frying pan is better for frying potatoes whole, in halves, quarters or large circles? It is in these cases that a grill pan comes in handy, creating appetizing stripes on the surface. But the advantage is not only in the drawing, you can cook on the grill with less oil.

A grooved frying pan is also suitable for frying small slices. There will also be stripes, but not as neat if you stir and not turn the pieces over. But it is better to choose a grill with a non-stick coating , as there is a risk that the potatoes will stick even to the surface of an old cast iron.

It is good to grill new and reheat boiled potatoes, adding a beautiful and appetizing “striped look”. Try, experiment, surprise your guests and family.

If you want to share your experience, tell us what to fry potatoes in and how to achieve a crust in the comments. Young housewives and novice cooks will gratefully accept your advice.

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What goes with it?

If you simply salt the potatoes and throw them on the grill, you will end up with a mediocre dish. Nothing unusual.

To diversify the recipe, you should add some ingredients to it.

As culinary practice shows, the following components are excellent additions to these tubers:

But you can use any spices.

Please note that it is better to sprinkle fresh herbs on a ready-made dish. If you bake potatoes with chopped parsley or herbs, they will burn quickly and become bitter when consumed.

But garlic can be used as a component of the marinade, as well as fresh for consumption along with cooked potatoes. Baked garlic gives a unique aroma and taste, but loses its characteristic pungency and bad breath. And fresh garlic is healthier.

Description of the dish.

Hello, dear friends, I am glad that you visited the page of my website!

A grill pan is an amazing and simply necessary thing in the kitchen if you want to delight yourself and your loved ones with delicious culinary masterpieces. Moreover, miracles can be created with its help not only from meat, but even from ordinary potatoes.

Try cooking this vegetable in this dish, and the resulting dish will definitely delight you with its appetizing golden crust, beautiful dark stripes, low calorie content and amazing taste. The potatoes turn out to be something between fried and baked.

But still, there are some nuances in the process itself, which I will of course share with you, and the result will be excellent.

Now let’s get started with the recipe from the blog “Pro Vkusnyashki”...

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Recipe of dish.

Wash the potatoes thoroughly. If the tubers are young, you don’t need to remove the skin from them, otherwise we peel them, cutting out the eyes at the same time.

Rinse the greens under running water and dry on paper towels.

Peel the garlic (not in the photo).

Place a pan of water on the stove and bring the liquid to a boil over maximum heat.

Ingredients and how to cook

ingredients for 3 servings or - the number of products for the servings you need will be calculated automatically!'>

Total:

Cooking time: 1 hour