Homemade potatoes in a frying pan. Country-style crispy potatoes: recipe for cooking in the oven and in a frying pan. Fry in your favorite oil

Surely everyone loves it when a dish is not only tasty, but also looks appetizing. Therefore, crispy country style in the form of oblong slices has long become a classic dish served as a side dish in many restaurants. It is also particularly popular in various fast food cafes. Try frying the same delicious country-style potatoes at home. quite simple to implement. We offer you several options.

Country style potatoes: recipe"like McDonald's"

Five medium potatoes;

Three table. spoons of olive oil;

Half a tea. spoons of turmeric, sweet paprika, curry, marjoram, ground coriander and a mixture of peppers;

One teaspoon of salt.

Preparation

Country-style fried potatoes: recipe for cooking in a frying pan

The dish described above can be prepared almost equally well without using an oven. It is very important to dry the pieces thoroughly before dipping in seasonings, and reduce the amount of oil by half. Take a deep frying pan with high sides for frying. Place the potatoes into the hot oil in small portions and stir constantly. Place the finished browned pieces on a paper towel using a slotted spoon.

rustic: recipe for cooking with herbs and garlic in the oven

Ten small new potatoes;

Three cloves of garlic;

A bunch of dill, parsley, green onions;

Two sprigs of basil;

Chain. spoon of salt;

Two tables. spoons of vegetable oil.

Preparation

How to cook in a country style?

Since meat takes longer to cook than potatoes, you need to first fry it until golden brown separately in a frying pan. Then mix it with spices and salt and place on a baking sheet. Place potato pieces on top. After baking for half an hour, sprinkle the dish with seasonings and herbs and cook for another ten to fifteen minutes. Ruddy country-style potatoes with meat are ready! Serve hot with vegetable salad.

• wash the tubers, do not peel them, cut into slices
• fry in a heated frying pan seasoning with spices and salt

I’ll say right away that if you want to cook this dish for the whole family, the process will take you quite a lot of time. This recipe involves frying the product in batches until cooked. Despite its apparent simplicity, there are several points that deserve separate clarification. The first is the choice of the product itself. It is advisable to use young potatoes, since they have a very thin skin that we will not peel off. The variety must be suitable for frying. When cut, it should be yellowish. White color indicates that this variety is more suitable for cooking. Having chosen the best option, let's begin the process!

Once cooked, drain off any excess oil and serve. As a result, you should end up with potato wedges with a thick crust, well salted in spicy spices, and inside, tender and like boiled potatoes! This is delicious! Great served as a side dish or just with beer! Bon appetit!

This is one of the most crucial moments! If you want a truly delicious dish, carefully evaluate the following factors.

Starchiness

Celebrity chef Heston Blumenthal says Heston Blumenthal's 10 tricks to the perfect roast potato that the most delicious country-style potatoes come from the dry, most starchy varieties - those that are easy. As a rule, such root vegetables have a light brown skin and almost white flesh. Starchiness will allow you to achieve the most impressive contrast between the crispy crust and the literally melt-in-your-mouth center of the finished dish.

But the distinctly yellowish, moist, dense, waxy potatoes should be put aside for some others.

Form

Small round potatoes are not your option. It is difficult to cut them in such a way as to get as many flat edges as possible. But the crispy fried edges in country-style potatoes are the key, perhaps the most delicious moment!

It is better to choose elongated potatoes about the size of a medium avocado. It can easily be cut into eight pieces, each of which will have three extensive flat edges.

There are different approaches here. But they are united by one goal: while preserving the skin and the recognizable triangular shape that is important for country-style potatoes, make as many flat edges as possible.

The same culinary master Heston Blumenthal, for example, suggests cutting potatoes crosswise. First - lengthwise into two halves. Then, turning the potatoes 90 degrees, lengthwise again, you will get four identical elongated “slices”. And then in one movement - across.

This is really simple and fast, but not the optimal option. Students at the University of Essex carried out a simple geometric analysis of potatoes and figured out how to cut the root vegetable to get maximum crisp surface area.

The first step in their concept follows Blumenthal's practice: cut the potato in half lengthwise. But then you need to turn the potatoes 90 degrees and cut them with a fan.

This cutting technique is called edge cut. You can learn more about mathematics and knife work in the video prepared by the students.

Students said that potatoes cut this way taste better. And they were not unfounded. The experimenters took the time to prepare a couple of hundred servings of country-style potatoes in traditional and new cuts. And then we sent the resulting dishes for tasting to friends on campus and to several nearby restaurants. Completely free, asking only that eaters compare and rate differently cut portions of potatoes.

Result: tasters liked edge cut potatoes more. So use the best practices and don’t say thank you!

How to cook country-style potatoes

1. Get rid of excess starch

Despite the fact that initially it is better to choose starchy varieties as more delicate, some of the starch still needs to be removed. Firstly, this will allow the potatoes to better hold their shape during heat treatment. And secondly, starch is excess glucose, which not everyone needs. Of course, first of all we are talking about those who watch their figure or suffer from.

A good way to get rid of excess starch is to place peeled and chopped potatoes in a saucepan and run under cold running water for 5 minutes.

2. Cook

Bring the water to a boil and place the prepared potato wedges into it so that the liquid covers them by at least 1 cm. You can salt the water, but it is not necessary. If you're a fan of subtle flavors, add a small bunch of thyme and a little lemon zest.

Put it in boiling water, this is important. The longer the tubers are in water, the more nutrients they lose, so our task is to cook them as quickly as possible.

Until ready. It is enough for the potatoes to become soft and easy to pierce, for example, with a knife or toothpick. This will take 7–10 minutes.

Don't let the vegetables boil! You need whole slices.

3. Dry the potatoes

Drain the boiled potatoes into a colander. If you are afraid that the potatoes will fall apart, use a slotted spoon. Using it, carefully transfer the slices into a colander or onto a prepared towel. Be careful and try not to get burned.

Wait until the water has completely drained and the slices have cooled.

4. Check for important cracks

If you do everything correctly, as it cools, the flat edges of the potatoes will develop small, shallow cracks. In the next step, these cracks will help the potatoes absorb the fat and get a really crispy coating.

If there are none, carefully work with a fork: make shallow holes on the flat edges of each slice.

5. Fry in your favorite oil

Some people prefer liquid peanut butter, some like olive oil, while others keep it simple and make do with regular sunflower milk. There are no uniform recommendations for selection.

The frying process may vary depending on where you plan to cook your potatoes.

The pan should be deep and wide enough to accommodate a single layer of potatoes. You can save a little on oil: 0.5–0.7 cm is enough.

Bring the oil to a boil over high heat, place the potato wedges over the entire surface and leave to fry for 5 minutes. Do not turn over so as not to break the slices before they set into a crust! And make sure the potatoes don't burn.

After the designated time, turn the potatoes over so that their unfried edges touch the bottom.

Fry over high heat, turning occasionally until evenly golden brown on all sides. Try not to overcook, otherwise the potatoes will acquire a characteristic burnt taste.

Country-style potatoes in the oven

You will need a deep and wide pan so that all the slices fit in one layer. It is worth pouring more oil so as not to dry out the potatoes.

Preheat the oven to 180°C, place the pan with butter in it and wait 15 minutes. When the oil is hot, add the potato slices, stir gently and return the pan to the oven. Let sit for 60-75 minutes, turning every 20 minutes to ensure even cooking on all sides.

Let us immediately warn you that you will not get that crispy crust, since the temperature in the multicooker is low and the potatoes will be boiled rather than fried. However, the crust - even if not ideal - will still be there, and the dish will still turn out delicious.

Pour the selected oil into the multicooker bowl so that it rises about 1 cm above the bottom. Select the “Multicook” or “Baking” mode with a temperature of at least 125–130 °C and bring the oil to a boil. Carefully place the potatoes into the bowl and, without lowering the temperature or turning the slices, leave for 20 minutes. If possible, leave the lid on to allow excess moisture to escape from the potatoes.

Then turn the slices over and leave again for 20 minutes. Depending on the desired degree of doneness and readiness, you can turn it over again and leave to fry for 10–15 minutes.

6. Add flavor to the dish

Crush a few cloves, mix with finely chopped rosemary and add to the potatoes 3-5 minutes before they are ready. You can also add a few whole garlic cloves and onions cut into rings. Don't forget to stir!

7. Serve the potatoes hot

If you did not salt the water during cooking, sprinkle the potatoes with coarse salt to taste before serving. Garnish each serving with a sprig of rosemary.

Surely each of us has ever tried country-style potatoes in eateries such as McDonald's, Rostix or Moo-Mu. It turns out that preparing it at home is very simple and, most importantly, such potatoes will be healthier and much tastier - with a crispy crust and a soft center.

Wash the potatoes thoroughly, peel and cut into large slices. Ideally, use small-sized young potatoes, then it is best to divide them into 4 parts and you don’t have to peel them, but just wash them thoroughly.

Place starch, paprika, ground black pepper, basil and salt in a deep plate. Mix everything.

Roll potatoes in a mixture of starch and seasonings.

Heat a frying pan with 3-4 tablespoons of vegetable oil. Place the potatoes on it, piece by piece. Fry all this over medium heat for about 10 minutes.

Then mix all the potatoes and fry for another 10 minutes until done. During the process, you can add a little more vegetable oil if necessary.

Serve potatoes in a rustic way with fresh vegetables and meat snacks; you can also decorate the dish with finely chopped herbs and serve sour cream. If you followed the recipe, you will get very tasty potatoes with a crispy crust.