Rösti, patatas bravas and other fried potato recipes

Main courses Potatoes Recipes

11.05.202111.05.2021 admin

I think everyone loves crispy potatoes. It is prepared in different ways. Someone pre-boils the tubers, and then brings them to readiness by frying them in oil with onions. Today we are preparing fried grated potatoes in a frying pan. It has its own delicious taste due to its rather unusual grinding. 4 recipes for those who want to diversify their usual home menu. This rustic dish will not disappoint even gourmets.

Seeing fried grated potatoes in the recipe, many immediately thought about potato pancakes, which are prepared not only in Belarus, but all over the world. No, this is not that dish. We will have potatoes in a frying pan. Enough for everyone, you can use it both as an independent dish for dinner and as a side dish for meat. This treat is suitable for fasting days; you can cook it with lard or faorche, then you will delight those who need to restore strength after hard physical work.

Features of preparing grated potatoes.
Grated potatoes fried on a coarse grater - a simple recipe with photos
Fried grated potatoes with lard and onions
Fried grated potatoes in a pan with cheese and garlic
Grated potatoes fried with egg and cheese

Potatoes with turmeric (Bombay potatoes)

Bombay potatoes are spicy fried potatoes and are one of the most popular Indian side dishes. Served both as a main dish and as a side dish for chicken or vegetable curry.

Ingredients:

potatoes (large) - 4 pcs.;
mustard seeds - 1/3 tsp;
turmeric - 1/3 tsp;
chili pepper (ground) - a couple of pinches;
salt - to taste;
cilantro - for serving.

Boil potatoes in their skins, cool, peel and cut into large pieces. Heat 2-3 tbsp in a frying pan. l. vegetable oil, add mustard seeds, turmeric, chili pepper, salt into the heated oil, fry the spices for 1 minute.

Add potatoes, fry for 4 minutes until golden brown over high heat, then reduce heat, cover and fry for another 5 minutes. Serve immediately, garnish with fresh cilantro.

Indian style with spicy spices

Spicy and aromatic, golden with a slight kick - Indian fried potatoes are prepared as quickly as they are eaten.

• Wash the potatoes; • Clear; • Cut into large pieces; • Soak in cold water for about half an hour; • Then drain the water and rinse thoroughly under running cold water; • Then boil for three to four minutes; • Drain in a colander and cool well; • Then transfer to paper towels for three to four minutes; • Heat the oil in a frying pan with the thickest possible bottom; • Place potatoes; • Fry for seven to eight minutes (turning rarely); • Mix lemon juice with salt, pepper, curry, nutmeg, cumin, coriander and turmeric; • To stir thoroughly; • Pour the resulting mixture over the potatoes; • Cook for another five to six minutes or until golden brown on all sides; • Before serving, sprinkle with finely chopped parsley and cilantro.

Fried potatoes with bacon (Bratkartoffeln)

Germany is also partial to potatoes. On the menu of cafes, bars and even restaurants you can always find fried potatoes with bacon called Bratkartoffeln.

Ingredients:

potatoes (large) - 5 pcs.;
bacon - 5 strips;
onion - 1 pc.;
salt - to taste;
ground black pepper - to taste;
vegetable oil.

Boil the potatoes in their skins until tender, cool completely, peel and cut into slices. Cut the bacon and onions into small cubes. Heat a dry frying pan over a fire, put chopped bacon in it, fry, stirring until golden brown. Transfer the fried bacon to a plate.

Add a little oil to the pan and fry the onions until soft. Add the fried onion to the bacon.

If necessary, pour the required amount of oil into the frying pan, add potatoes, fry until golden brown, add salt and pepper to taste. Add bacon and onions to potatoes and fry for another 5 minutes. Serve immediately hot, you can sprinkle with herbs.

How to fry potatoes so that even ulcer sufferers and teetotalers will like it

Few other foods have the irresistible, eye-popping appeal of fried potatoes. Everyone loves fried potatoes, “even ulcer sufferers and teetotalers,” to paraphrase the classics. All over the world, megatons of it are eaten every day, all year round, for many years in a row. The only thing that saves us from chronic shortages, rising prices and malnutrition is the extremely fortunate circumstance that potatoes are almost never eaten in China, India and Africa - there are sweet potatoes, yams and other substitutes.

Let’s not talk long about the history of the product, let’s just say thanks to the Frenchman Parmentier for spreading potato crops in Europe and Russia and developing cultivation methods, and special thanks to the hardworking Belgian peasants from the outskirts of Liege and Dinant, who began frying potatoes in the 18th century. Apocrypha testifies that peasants, as usual, fried small fish from the Meuse River in oil. In winter, the river froze and someone came up with the idea of frying potato wedges instead of fish. The idea first took root in the area, then went further.

During the 1st World War, soldiers of the American Expeditionary Force found themselves in those places, who ate those potatoes and were delighted. Like the Yankees at King Arthur's court, they had little idea where they were, so they called the Belgian frites French frites. The Russian language honestly absorbed the Flemish word “deep fat”, although historical justice has triumphed in this.

Street potato seller at the beginning of the 20th century

Fried potatoes came into Russian cuisine from the French, from where the names were borrowed - a la Parisienne - in balls, paille - in thin strips, rustic - in wedges, and the now familiar French fries, in wedges. Russian cuisine also made its excellent contribution to the idea of fried potatoes - Pushkin potatoes, slices of half-boiled potatoes fried in melted butter. This is delicious. In addition, bachelors, military men and hungry students have developed dozens more ways to perfectly fry potatoes, “just whisper to us” and they will gladly tell you all of them in detail.

Fried potatoes with mushrooms and sour cream

In our country, fried potatoes are one of the most favorite national dishes. Try cooking it with mushrooms and sour cream; although it will be high in calories, it will be very tasty and satisfying.

It is very important to fry such potatoes in two pans, in one - mushrooms and onions, in the other - potatoes, then everything is mixed together. Do not neglect this advice, otherwise, if you fry everything together in one pan, you will end up with potato porridge.

Ingredients:

potatoes - 1 kg;
mushrooms (champignons or any forest mushrooms) - 500 g;
onion - 1 pc.;
sour cream - 150 gr;
greens (parsley) - 0.5 bunch;
salt - to taste;
ground black pepper - to taste;
vegetable oil.

Pour 2-3 tbsp into the pan. l. vegetable oil, fry onions, cut into thin half rings, until soft. Add champignons, cut into slices, to the onion, fry until golden brown, add salt and pepper to taste, add sour cream a couple of minutes before readiness, stir.

Pour vegetable oil into another frying pan, let it heat well, add chopped potatoes, fry over high heat for about five minutes without stirring. Using a spatula, carefully turn the potatoes from bottom to top without stirring. And so turn over three or four times during the entire frying period. It is very important not to stir the potatoes, but to turn them over so that they remain intact and do not fall apart. Fry until golden brown, add salt and pepper at the end.

When the potatoes are ready, add mushrooms with sour cream, chopped herbs, stir, cover and simmer for about five minutes. Serve immediately.

Features of preparing grated potatoes.

It’s a strange paradox, but grated potatoes fried in a frying pan turn out tastier than those cut into slices or strips. It seems to be the same product, the same ingredients are added, but the taste is different. And the whole secret is in the cooking technology. It turns out that potatoes chopped on a track are fried better and faster. It resembles a huge potato pancake, but has a different shape.

To make grated potatoes the most delicious, you need to follow a few simple rules:

before frying, you can keep the tubers in water for 1-2 hours, harmful substances will go away (however, if your potatoes are from your own garden, feel free to peel them right before cooking - it will be good);
potatoes absorb a lot of oil during frying, so you shouldn’t skimp, otherwise it will turn out dry or even burn to the bottom of the pan;
The recipe is one of the simple village ones, so the spices used are the simplest: ground pepper, dill or caraway seeds, herbs growing in the beds;
During the cooking process, do not use a lid, otherwise the potatoes will be half-stewed.

Patatas Bravas

Patatas Bravas - French fries with spicy tomato sauce, a dish of Spanish cuisine. These potatoes are a classic tapas, that is, a snack to go with beer or drinks, which is served in almost all restaurants and bars in Spain.

Ingredients:

potatoes - 1 kg;
tomato passata (tomatoes in their own juice) - 600 g;
olive oil - 3 tbsp. l.;
onion - 1 pc.;
garlic - 2 teeth;
Tabasco sauce - 1-2 tsp;
sugar - 1 tsp;
ground paprika - 0.5 tsp;
salt - to taste;
ground black pepper - to taste;
red chili pepper (ground) - to taste;
chopped parsley - 2 tbsp. l.

For the tomato sauce, heat the olive oil in a saucepan, fry finely chopped onions and chopped garlic until soft, add tomato passata, Tabasco sauce, sugar, paprika, ground chili pepper, salt, ground black pepper, bring to a boil and cook for 15–20 minutes. until the sauce thickens.

Peel the potatoes, cut into large cubes, dry with a paper towel and deep-fry. Place hot potatoes on a plate, pour sauce on top, sprinkle with fresh parsley and serve.

With cracklings

Potatoes with cracklings are almost a classic and are as popular as fried potatoes with onions and mushrooms.

• Wash the potatoes; • Clear; • Cut into strips or slices; • Fill with cold water; • Leave for half an hour; • Then drain the water and dry the potatoes well; • Cut lard or bacon into thin strips; • Place on a cold frying pan; • Cook for five to seven minutes, stirring occasionally; • Place the fried cracklings on a paper towel; • Place potatoes on melted fat; • Cook for six to seven minutes; • Then turn over and fry for another 10-12 minutes; • Season with pepper, salt and garlic passed through a press; • Cook for another three to four minutes; • Then add cracklings; • Stir and fry for another one or two minutes; • Before serving, sprinkle with finely chopped parsley and cilantro.

Rösti

Rösti is a national dish in Switzerland, very similar to potato pancakes. Rösti is prepared from boiled grated potatoes, frying on both sides until golden brown in a frying pan with butter. It is served both as a main dish and as a side dish.

Ingredients:

boiled potatoes in their jackets - 5–6 pcs.;
butter - 60 g;
salt - to taste;
ground black pepper - to taste;
frying pan (d = 20 cm).

Boil the potatoes in their skins until tender, cool, and peel. Grate on a coarse grater, add salt and pepper to taste, mix gently without crushing.

Melt 30 g of butter in a frying pan, lay out all the potatoes, distribute evenly over the bottom and press, compacting with a spoon. Fry over medium heat for 10–15 minutes until golden brown. Cover the pan with a plate and carefully turn it over, transferring the rösti to a plate.

Melt another 30 g of butter in a frying pan, transfer the rösti to the frying pan, brown side up, and fry for another ten minutes. If the potato cake becomes deformed when transferring, use a spoon to shape it, pressing it along the bottom of the pan. Serve the finished rösti immediately, hot.

Step-by-step recipe with photos and videos

Fried potatoes with eggs are a symbiosis of two everyone's favorite dishes: fried potatoes and scrambled eggs. It may not be suitable for a holiday table, but it will serve perfectly as a homemade dinner for a large and hungry family! In less than an hour, you will have a hearty, nutritious, complete dish on your table! The only negative for me is the fat content and calorie content of the finished potatoes: no matter how tasty they are, it is not advisable to eat them often. But one time you can treat yourself and your household and cook delicious fried potatoes with eggs in a frying pan!

Potato cutlets

These dishes are prepared from boiled potatoes - you need to crush them, add eggs and flour to them. Next, cutlets are formed from this mass, breaded to prevent them from falling apart, and fried in hot oil. There are probably a million potato cutlets and their variations - meatballs, zrazy, with mushrooms, with cheese, with cabbage. You can’t list them all, and that’s a completely different story...

Cooking process

To prepare the cheese filling, grate hard cheese (I grated hard cheese and mozzarella), then, if using, add soft curd cheese.

Then, if you are using different types of cheese, you need to mix the cheese filling.

Peel the potatoes and grate them on a coarse grater.

Squeeze the juice from the potatoes, add eggs, salt and garlic, passed through a press.

Stir the potato mixture.

From this amount you can make one large flatbread or two small ones. I made two. Pour a little vegetable oil into the frying pan and heat it up. Turn the heat to medium. Place a layer of grated potato mixture in the pan.

Then add 1/2 of the cheese filling and carefully spread over the surface.

Cover the filling with a layer of potato mixture. While we are forming our flatbread, it will brown on the bottom.

Flip the flatbread onto another pan.

Fry on the second side until golden brown. Form the second flatbread in the same way, using the remaining cheese and potato mixture. This tasty and appetizing dish can be prepared from grated potatoes with cheese in a frying pan.

And look how delicious the cut is! Grated potatoes with baked cheese turn out tasty and satisfying, try it!

Actually, the whole recipe is in the title. My mom cooks this way. Well, me too.

You need to take raw potatoes, wash and peel them. How much to take? I usually think like this - how many whole boiled potatoes would I eat, well, and I add one or two more. This makes one serving. For me it's from three to nine pieces, depending on the size of the potatoes: three large, six medium, well, you get the idea. However, when preparing this particular dish, it is worth considering that the potatoes in the frying pan should cover the bottom without forming many layers. Otherwise it won't work out as it should. If there are a lot of potatoes, it is better to fry them in two batches.

After you have decided on the number of potatoes, you need to wash and peel them. The frying pan must be properly heated. My mother pours vegetable oil so that the bottom closes and heats the oil further. Then she also adds butter. I don’t usually do this myself: I fry it on sunflower seeds and that’s it. This is not important.

While the frying pan itself and then the oil on it are heating up, grate the peeled potatoes on a coarse grater. I like this method better than cutting potatoes for frying, because I like the potatoes to be thoroughly fried, and when grated they fry faster and better. Time is saved both when slicing/grating and when frying. It's important for me.

In general, once the vegetable oil has warmed up and the butter has melted in it, you can pour the potatoes, spreading them with a spatula or fork, or whatever you have on hand, except your hand itself, along the bottom of the frying pan.

You can salt it right away.

Mom fries with the lid closed.

I'm always afraid that the potatoes will stick to the pan or stick together, so when I cook myself, I hang around the stove and stir. One way or another, when grated potatoes are fried, they still stick together to one degree or another. It is important to heat the frying pan and oil well so that it fries quickly. Otherwise, everything may stick together into one mass.

Grated potatoes cook quite quickly, which is why I love them. Well, of course, it is very tasty. Can be used as a side dish or separately, especially for breakfast.

I really like adding pieces of fried fish to fried potatoes (not just grated ones) when they are ready. Separately fried, for example, if left from the evening. I manually separate the meat from the fish skeleton; if necessary, I chop it to the size of pieces of fried potatoes, although usually the fish meat separated from the skeleton crumbles on its own. Well, I pour the fish on top of the finished potatoes in the frying pan. I hold it for a while so that the fish also becomes hot, and then put it on a plate.

Cooking potato pie in a frying pan

I suggest making a potato pie in a frying pan. The dish turns out very tasty and is prepared quickly and easily. Even novice housewives can do this kind of potato pie in a frying pan, because it always turns out great.

It is very profitable to prepare such a pie when you have leftover jacket potatoes from preparing some dishes, for example, salads.

Serve potato pie in a frying pan with sour cream, kefir-garlic or sour cream-garlic sauce - it will turn out very tasty.

Italian pie in a frying pan. Not dry and not greasy. From potato dough

They call it Italian. Indeed, in Italy there is a similar dish. Which is prepared with cheese and ham. But there are such pies in the cuisines of almost all over the world. The only difference between these dishes is the shape and sometimes the filling. Where does this popularity come from? Due to the availability of the main product, potatoes. And, of course, because of the taste. Potato dough is the most aromatic, with a pleasant flavor and delicate structure. It goes well with all unsweetened and neutral foods (such as cottage cheese or nuts). And it is very easy to form layers for a pie of any thickness.

But there is something why I myself love this recipe and recommend it to everyone! His cooking method. The frying pan allows not only the dough to bake well and the taste of the filling to permeate the layers of the cakes, but also to get a beautiful, appetizing crust.

Conclusion

Potatoes are loved all over the world in a variety of cuisines. In particular, mashed potatoes make an excellent side dish for any dish. Whether it's steak, grilled chicken, or even a burger, mashed potatoes are satisfying and delicious.

If your family loves purees, you can make a big batch and refrigerate.

Leftover mashed potatoes are also surprisingly versatile. When cooked properly, they can deliver a new and equally delicious dish in a matter of minutes. You can use them to make pie or dough fillings, as well as make pies or pancakes.

Whether you're looking to feed a family on a budget or make a meal that lasts several days, learning how to fry mashed potatoes can free up your time and your wallet.