How to cut rustic fried potatoes. Country-style crispy potatoes: recipe for cooking in the oven and in a frying pan. Appliances, utensils, equipment

• 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!

Agree, there is no dish tastier and simpler than fried potatoes. And if you don’t just fry it, but cook it in a special way, flavor it with aromatic herbs, seasonings, spices – it turns out simply luxurious! I propose to prepare the simplest, most uncomplicated and, with all its minimalism, wonderfully tasty country-style potatoes in a frying pan - potatoes coarsely cut into slices, first slightly boiled, then fried until tender in a small amount of vegetable oil. That's all the preparation! Let's add some aromatic herbs and spices to the potatoes - and the appetizingly golden, crispy outside and tender inside potato slices will also become deliciously tasty and aromatic! Are we ready?

Ingredients:

• potatoes (preferably young) – 0.5-1 kg,
• garlic – 1-2 cloves fresh or 0.5 tsp. powder,
• seasonings/spices - everything to taste,
• salt – 1 tbsp. l.,
• vegetable oil – 3-5 tbsp. l.

How to cook

For country-style frying, it is better to take young, not very large potatoes - these are the easiest to prepare. Old potatoes will also work, but they must be completely peeled before cooking. Young potatoes just need to be washed thoroughly, preferably using a stiff brush. Damaged areas, if any, are cut off.

After the prepared potatoes are cut into slices: medium-sized tubers can be cut into 4 parts, larger potatoes into 6. The main thing is that the slices come out approximately the same size.

Next, there are two options: immediately deep-fry the potatoes, or pre-cook them a little, and then fry them in a much smaller amount of oil. Since in the first case the potatoes turn out to be too greasy, I suggest using the second. To do this, place the prepared potato wedges in a saucepan. Add salt using about 3/4 of the suggested amount of salt.

Pour boiling water over the potatoes and place the pan on the stove. Close it with a lid and let the potatoes boil for about 5 minutes. The slices will still be raw and hard, but during cooking they will give up some of the starch to the water, as a result of which the potatoes will no longer stick together when frying. Plus, the potatoes will fry much faster.

Afterwards, drain the water completely and place the potato wedges on a sieve. Shake off the water thoroughly and let the slices dry. To do this, you can simply lay them out on the work surface in one layer - the remaining moisture from the hot slices evaporates in just a couple of minutes. Or you can dry the slices with a paper towel.

Frying. Heat the vegetable oil until smoking and load the potatoes into the frying pan so that they lie in one layer, albeit dense.

Fry the potatoes with the lid open, turning them over as little as possible. Those. If you see that the slices are browned on the bottom, turn them over using a spatula. There is no need to touch the potatoes before, because there is always a risk of damaging the neat slices. Ideally, you should have browned potatoes on all sides. Average frying time (for the indicated portion): 10-15 minutes.

While the potatoes are roasting, prepare a fragrant dressing from a mixture of spices. I used: 0.5 tsp. paprika, ready-made seasoning for potato dishes and garlic powder; 0.25 tsp turmeric; 1 tsp. Provençal herbs and remaining salt. You can add your favorite seasonings and spices - to taste. The only point: I would not recommend using fresh garlic in large quantities, since its bright, somewhat pungent aroma and taste will overwhelm the aroma of spices. To my taste, garlic powder is ideal here.

Remove excess oil from the finished potato slices (drain or dry the slices with a paper towel) and sprinkle with a mixture of spices. Shake the potatoes so that the seasonings evenly coat each slice.

Let it sit for 3-5 minutes - and the country-style potatoes in the frying pan are ready!

You can serve it with anything: your favorite sauce, vegetable salad, meat, herbs - everything to your taste. For me, these potatoes are incredibly good on their own.

Bon appetit!

The most delicious and fastest thing you can do with potatoes is to cut them into large slices and fry them until golden brown. This is the perfect side dish for any main dish. This method of cooking is usually called rustic, because of its simplicity and availability of ingredients. But I have not yet met a single city resident who would find it tasteless. The most appetizing, in my opinion, is country-style potatoes in a frying pan. The recipe with photos describes the cooking technology step by step, but there are several “tricks” that I did not mention in it so as not to distract you from cooking. Here are the main ones:

• The variety of vegetable is important. Choose tubers with moderate starch content. Then the pieces will keep their shape well and will be soft on the inside and crispy on the outside.
• Potatoes in a frying pan need space. That is, it is advisable to cook for 1 batch for more than 2-3 servings, so that the slices are placed in 1 layer. Then the crust will come out uniform and beautiful, and there will be no raw or overcooked slices.
• To reduce the fat content of the dish, use a non-stick frying pan.
• Add fresh spices a few minutes before they are ready. Otherwise, they will start to burn and give off an unpleasant bitter taste.

I also suggest watching some country potatoes in the oven. They will help out if you need to prepare a large portion of golden slices at once.

Ingredients (for 2 servings):

How to cook rustic potatoes with meat or sausage (step-by-step recipe with photos):

Usually the potatoes in the village are “our own” - organic, grown in their own garden. Therefore, it is often cooked directly in the peel. But if the potatoes were bought at the market or in a store, it is better to peel them. Choose smooth, small tubers without flaws - greenery, sprouts, traces of insect pests. Carefully remove any defects with a knife. Wash the potatoes, scrub them with a coarse brush (especially if you plan to cook them in their jackets). Dry.
Cut each potato into 4-8 pieces (depending on their size). Also, potatoes for cooking in a rustic style are cut into thick cubes or circles.
Add salt and spices (except garlic) to the potato wedges to taste. In addition to those indicated above, the following are suitable: dried dill, parsley, thyme, rosemary, oragano, curry mixture, dry adjika, mustard powder or grains. Stir.
To make the dish more homey and satisfying, I added some homemade sausage to the potatoes. Instead of sausages, you can put smoked pork loin or meat cut into small pieces (pork, chicken, beef). I fried the sausage in a small amount of rustic, flavorful, unrefined butter. Fry the meat product until golden brown. Remove from pan. Continue frying the potatoes in the remaining fat. By the way: Instead of frying oil, you can use lard. Cut the slightly frozen product into small pieces. Fry over low heat in a dry frying pan to render out the fat. Remove the resulting cracklings (they can be added to the potatoes at the very end of frying). Use melted lard to fry potatoes.
Since the potatoes are cut quite large, in a rustic, simple way, and even in their skins, they must be fried over low heat and covered. This is the only way the center will be fully cooked. Pour the potato pieces into a frying pan with well-heated vegetable or animal fat. Replace the lid. Turn the burner down to low. Cook for 10-15 minutes. Stir. Fry until done. To keep the slices intact and beautiful, it is advisable to stir the dish no more than 3 times. When the potatoes are covered with an even crispy golden crust, test them for doneness. Soft? This means the dish is almost ready. Add previously fried sausage or meat to the pan. Add chopped garlic. Stir gently. Simmer for another 1-2 minutes. Ready!
Before serving, you can sprinkle the potatoes with chopped herbs - parsley, onion, dill.

In villages, children were entrusted with cooking fried potatoes. When parents came home from work, a wonderful hot dinner was waiting for them. This dish was the basis for a village table. In numerous student dormitories, the smell of fried potatoes constantly wafted through all the corridors. Everyone knew what French fries were, but no one made them. The wild overconsumption of deep fat during its preparation was alien to the Soviet people. Potatoes were fried in any oil, margarine or lard. Moreover, fats were used in minimal quantities. Time has confirmed the correctness of our approach to this dish. Take a kilogram of fresh potatoes, wash and peel them. We remove eyes, holes of wireworm pests and other problem areas.

We add the largest onion to the potatoes, you can take two. Peel the onion. We take out the most valuable product from the freezer - rustic, salted lard. It is advisable to have lard of the highest quality, with meat stripes, as in the picture.



Pour 2-3 tablespoons of vegetable oil into a medium-deep frying pan and place it on the fire. While the oil is heating, cut the lard into medium-sized pieces. Place lard in a frying pan in one layer.



While the lard is frying, quickly cut the potatoes into plastic pieces. Can be cut into strips. The thickness of the plates or the cross-section of the straw should be approximately 0.5 centimeters in size.



Turn each piece of lard over and after a minute add the chopped potatoes into the pan. There is absolutely no need to render the delicious lard down to cracklings. This is what they do with old lard, melt it over low heat, and fry the potatoes in melted lard alone. The cracklings are served separately. It’s not for nothing that vegetable oil is added to our recipe; it keeps the lard from completely melting. Mix potatoes and lard. Continue frying over medium heat.



Cut the onion into large slices and add it to the pan. Potato frying is already forming there. After adding the onion, the potatoes can be salted to taste. This cannot be done in advance. We continue to fry, carefully turning the layers of potatoes with a special spatula. We determine the readiness of the dish by looking at the onions. It should be noticeably browned.



Usually nothing is added to fried potatoes with lard. Times change, you can add a little dill or other herbs. But various additives can interrupt the divine, natural aroma of this dish. Country fried potatoes are ready.