Fried new potatoes with onions. Potatoes fried in vegetable oil (with onions)

Fried potatoes are a simple dish, but not everyone turns out perfect. Golden brown crust and whole pieces are ideal indicators of the housewife’s skill. And if you add onions, spices, and herbs to the potatoes during frying, you will get a real culinary masterpiece that even the most strict lover of proper nutrition will not be able to refuse.

Ingredients

• potatoes – 8 pcs.;
• onions – 1-2 pcs.;
• spices, salt - to taste;
• greens - a bunch;
• vegetable oil – 50 ml.

Preparation

We choose high-quality potatoes, medium size, without damage. You may not follow these recommendations, but you really want to get the perfect dish from the best ingredients.

We clean and wash the tubers. We do the same with the onion. If you use red onion, it will change color during frying and ruin the appearance of the food.

Cut the potatoes into neat cubes. Of course, you can cut into slices, but the proposed option is best suited for obtaining whole, non-falling pieces. After all, the thickness of each block is the same along its entire length. This means the roasting will be even. It depends on this whether the potatoes will turn into porridge during frying or not.

Pour oil into a frying pan with a thick bottom and heat it. If you put vegetables in cold oil, there is a risk that they will stick to the bottom. Then it will be difficult to turn the potatoes.

Place chopped potatoes in well-heated oil. Fry over medium heat without a lid for 5 minutes without disturbing it. During this time, a golden brown crust will have time to form on the bottom.

Then chop the onion: cut into pieces, rings or half rings. Doesn't matter.

Mix the potatoes, add onions to it. Stir together and cook for another 10 minutes, stirring occasionally.

Then add salt and season with your favorite spices. Mix. Very tasty with curry. This mixture contains turmeric and will turn the potatoes yellow.

Fry for another 5-7 minutes. We check by piercing the blocks with a knife. If they are soft, then it’s time to turn off the heat and call everyone to the table.

Fragrant, hot, incredibly tasty, fried potatoes will tempt you to break your diet or promise to lose weight. It's so good with your favorite sauce or pickles. Delicious with pickled mushrooms or a salad of the first spring vegetables.

Fried potatoes are perhaps the easiest and most delicious side dish! The calorie content of this potato dish is not that low (about 200 kcal), but sometimes you really want it, and with salted herring or herring!

And now, looking through the folder of recipes sent from readers, I really wanted delicious fried potatoes with onions or garlic, with a crispy crust, mmmm...

Fried potatoes with onions, garlic and Provençal herbs

recipe and photo by Svetlana Burova

Sometimes for dinner I make simple roasted potatoes and serve them with a fresh vegetable salad. In winter, I open a jar of homemade salad or a jar of pickled tomatoes and cucumbers. Simply delicious. What could be tastier and simpler!!!

Ingredients:

Cooking process:

Wash the potatoes well, peel them, cut into strips (you can cut potatoes for frying in different ways, into circles, cubes - whatever you like).

Prepare onion and garlic, peel and chop.

Place our potatoes in a heated frying pan (preferably with a thick bottom) with vegetable oil, salt and pepper to taste.

Let the potatoes fry over high heat on one side so that all the potatoes evenly acquire a golden color and become crispy. Turn the potatoes over, then reduce the heat, put finely chopped onion and garlic on it, sprinkle with herbs de Provence.

Cover the frying pan with a lid and cook our potatoes under the lid for 15-20 minutes.

When the fried potatoes with onions and garlic are ready, put them on a dish, decorate with herbs, and you can sprinkle a little more herbs.

Fried potatoes turn out beautiful, very tasty and aromatic.

The Recipe Notebook website wishes you a bon appetit.

You can cut potatoes in different ways: slices, cubes, thin strips. But remember, the thicker you cut the potatoes, the longer it will take to fry them. To fry potatoes, it is better to take a frying pan with a thick bottom, such as cast iron.

You can also cook fried potatoes in butter or half with sunflower oil; butter will make your potatoes amazingly tender. Remember that salt and add onions should be ten minutes before readiness. Because if we add salt at the beginning of cooking, the potatoes will release juice and we won’t get a tasty, crispy crust.

Ingredients for the dish “Fried Potatoes with Onions”:

• - potatoes about 1 kg;
• - 3 medium onions;
• - salt and pepper to taste;
• - sunflower oil.

How to cook fried potatoes:

First, take the potatoes, wash them under running water and peel them. Then cut the potatoes into cubes. In order to get rid of and remove the unpleasant taste of starch, chopped potatoes should be soaked in cold water for ten minutes, then drained and blotted with a towel, thereby removing all excess liquid.

First, heat the frying pan thoroughly, only then pour sunflower oil into it. Place our chopped potatoes in a frying pan with oil and fry first over high heat to form a golden brown crust, then reduce the heat and cover with a lid. Stir the potatoes about two or three times throughout the frying process. If necessary, add sunflower oil.

We prepare the onion, clean it and cut it into thin half rings.

Ten minutes before readiness, add the chopped onion and salt the potatoes, mix gently.

Our delicious fried potatoes are ready! Decorate the potatoes with fresh herbs and serve. Bon appetit!!! The classic version of preparing fried potatoes with onions is familiar to both an experienced housewife, a professional chef, and a bachelor.

The recipe for “Fried Potatoes with Onions” was prepared by Katyushka

Fried potatoes with onions and garlic

It would seem that what could be simpler than fried potatoes with onions? But no! It's not so easy to make it tasty and beautiful. I believe that only men can fry potatoes really well, and of course, my mom! For some reason I just can’t take over her skill; I had to follow her with a camera. As she explained, the potatoes turn out elastic and do not fall apart if you choose the right variety. This time we had a “gypsy girl”. It is also necessary to use a sufficiently large amount of vegetable oil so as not to dry out the potatoes. I think after this time, my fried potatoes will taste no worse than my mother’s. Try this method too, you may come up with recommendations that will help simplify this process even more.

So, to prepare fried potatoes with onions you need to spend an hour of time, the number of servings is 4 pieces.

Ingredients for the dish “Fried potatoes with onions and garlic”:

• - vegetable oil (sunflower or corn) - 70 milliliters;
• - potatoes of the “Gypsy” variety - 1.2 kilograms;
• - onion – 1 head;
• - garlic – 2-3 cloves;
• - sea salt – 1 tablespoon.

How to cook fried potatoes with onions and garlic:

We buy good, not frozen potatoes, or take out winter supplies from the basement and clean them of the eyes. We also choose good onions and garlic, not rotten ones.

Peel the potatoes using a vegetable peeler (mandoline). Cut out the black dots. Rinse under running water and clean with a brush. Cut the potatoes into strips.

Heat the oil in a frying pan and add the potatoes. Start frying over medium heat and close the lid. We don’t touch the potatoes for about 5 minutes.

At this time, peel, wash and dice the onion.

Turn the potatoes over with a wide spatula and fry on the other side. Also under the lid.

After about 10 minutes, remove the lid; we won’t need it anymore. Salt the potatoes and mix them.

Add the onion and continue to fry the potatoes along with the onion until tender.

Stir the potatoes occasionally; if necessary, add a little oil to the pan.

Remove the finished potatoes from the heat. Let cool under the lid of the frying pan if you want it to be slightly moist. If you need to get maximum frying, do not close the lid.

We always serve potatoes with salted cabbage; these two dishes complement and complement each other perfectly.

So heat the kettle, brew your favorite herbs, serve potatoes and cabbage in your favorite bowl and invite your family to the table.

Bon appetit!

Fried potatoes in lard

Fried new potatoes with skins turn out very tasty. This dish seems elementary to prepare, however, not every housewife produces truly delicious fried potatoes.

Today we will tell you in detail how to fry the best potatoes that everyone in your household will definitely enjoy. The secret of cooking is in the accompanying products. This is necessarily salted lard, which is first rendered until lard is obtained in a frying pan, and only then the potatoes are fried in this lard. Also, the taste of potatoes is given by onions, which can be mixed a little with spring onions - the aroma will become even richer. And, of course, young potatoes should not be peeled. Leave this unpleasant procedure for another time of the year, when you cannot do without it. And young potatoes are also good with skin. It is also better to choose vegetable oil that is unrefined and has a strong odor.

Another point is the choice of frying utensils. If you have an old heavy cast iron frying pan left over from your mother or grandmother, this is an ideal option. In the absence of cast iron, you have to use Teflon, but then it must have a thick, preferably double bottom. Let's get started?

To prepare fried potatoes in lard for 4 servings you need 45 minutes.

Ingredients for the dish “Fried potatoes in lard”:

• - young potatoes – 1 kilogram;
• - onion - 1 head;
• - salted lard – 50 grams;
• - vegetable oil – 1 tablespoon;
• - salt, pepper - to taste;
• - fresh herbs - for decoration.

How to cook fried potatoes in lard:

We buy everything you need, the lard should be at room temperature.

Rinse young potatoes under running water. Use a stiff brush to thoroughly remove dirt from the surface.

Cut the unpeeled potatoes into cubes.

Remove the skin from the lard and cut into small pieces. Heat vegetable oil in a frying pan. Melt lard in oil until a large amount of lard appears.

Add the potatoes and fry with the lid closed, stirring occasionally for 15 minutes.

At this time, peel the onions and cut them into cubes.

Add the onions to the potatoes and continue to fry together.

It is better to cook the potatoes with the lid open to get a good, uniform crust.

Add salt at the very end of cooking. Pepper too.

Divide the prepared fried potatoes into serving plates.

This high-calorie food should be served with plenty of fresh vegetable salad and any drinks. Bon appetit!

You don't have to be a master of the culinary arts to cook most dishes. You need to take the necessary ingredients, add spices and finish the dish on the stove, as many housewives think. The secrets of how to fry potatoes and onions in a frying pan are passed down from generation to generation, and each family has its own special recipe for this simple dish.

It's always interesting to fry potatoes and onions in a frying pan using new cooking options. You can add garlic, new spices, lard and herbs. Sour cream and mushrooms also go very well with this dish. Let's add lard to potatoes and tell you how to fry them deliciously.

Taste Info Potato main courses / Fried potatoes

Ingredients

• Onion – 110 g;
• Vegetable oil – 3 tbsp. l.;
• Potatoes 560 g;
• Lard 40 g;
• Salt 10 g.

How to cook fried potatoes in a frying pan with onions

Buying potatoes suitable for frying at the market or in a store is the first thing we need to do. Good potatoes will not stick to the pan and fall apart, losing their shape. Focusing on the color of the root vegetable is not always correct, since the pink color of the peel is not a sign of a low starch content. You need to choose according to the recommendations of sellers or by the name of the variety. For example, the varieties “Nevsky”, “Yavar”, “Sante” with a starch content of 10–14% are quite suitable for frying.

We wash the purchased potato tubers intended for cooking to remove dust and dirt. You need to wash potatoes twice – before and after peeling. Peel with a knife or potato peeler. Cut into large cubes. You can cut the potatoes into thin slices, cubes, circles or half circles, as you prefer. To prevent water and excess juice from interfering with frying, place the chopped potatoes on a paper towel or dry napkin that will absorb moisture.

You can take any lard you have - raw, salted, smoked. It could be a piece of pork back or flank. In the latter case, a meat layer will be visible, which will add attractiveness to the potatoes after cooking. We cut off the skin of the lard; we don’t need it. Cut into small cubes. If the piece has a meat layer, it can be cut larger. After frying, lard without a layer will give off the aroma and taste of the potatoes, but it will be almost invisible in the finished dish.

Onions for fried potatoes play a big role, as do other spices. You can put red, white or regular onions. In each case the taste will be different. It is better not to add green onions when frying; you can sprinkle them on the finished dish. Cut the onions into half rings or small pieces. If you like the aroma of garlic, chop the clove and add it to the potatoes along with the onion and spices.

For frying, take a frying pan with a non-stick coating, if you have one on the farm. In such a frying pan, it is advisable to stir the potatoes during frying with a wooden spatula so as not to scratch the coating. Potatoes will also turn out very tasty in a proven cast iron frying pan. Pour in vegetable oil according to your taste - 2 or 3 tablespoons, taking into account that we will add lard. Place dry potatoes in a well-heated frying pan with vegetable oil. Make a big fire, do not close the lid. After 5-7 minutes, stir the potatoes, from bottom to top. When it browns (about 10 minutes over high heat), reduce the heat.

Add pieces of lard. If it is salty, this must be taken into account when we salt the dish. You will need a little less salt than indicated in the recipe. Place the lard in the middle of the potatoes and mix well with a spatula. Frying lard in oil before adding potatoes would be a mistake for two reasons. Firstly, it is undesirable to mix animal and vegetable fats, and secondly, the lard will be rendered too much and you will end up with burnt cracklings, which not everyone likes.

5 minutes after the lard, add chopped onion, garlic and other spices. These can be suneli hops, ground black and red pepper, Provençal herbs, basil and even a little turmeric. You don’t need to add everything at once, try potatoes with different spices, today we’ll add only black pepper, tomorrow we’ll add pepper and basil or turmeric. Zira also gives the dish a special taste. Fried potatoes with onions in a frying pan are almost ready. It does not need to be stirred too often so that the bars do not lose their shape, but it is advisable not to allow them to burn.

Salt the potatoes, cover with a lid and bring to readiness over low heat. While stirring, check if the cubes have become soft, turn off the heat, and let the dish sit under the lid for 5 minutes. Serve fried potatoes with onions hot, straight from the pan. It goes well with vegetable salads, meat or fish appetizers, and seafood. But even just with pieces of black bread and sprigs of herbs, this dish will be tasty and satisfying. Potatoes can be sprinkled with green dill, onions, parsley or several types of greens at once.

Appetizing, slightly crispy, fried golden-brown potatoes with golden onions - this is a truly simple, but so tasty dish. It’s almost impossible to resist seeing him. If you add it with fresh herbs or a delicious sauce, you will definitely get a delicious meal.

• 400 g medium size potatoes;
• 120 g onion;
• 30 ml vegetable oil;
• salt, pepper

1. Wash the potato tubers and peel them using a knife or vegetable peeler. Then the tubers need to be dried with a paper towel. This is necessary to make the potatoes crispier.
2. Cut the potatoes as you prefer: into cubes, circles. Most often they are cut into cubes.
3. Peel the onion, cut into half rings or small pieces.
4. Heat oil in a frying pan. It is recommended to use a cast iron skillet with thick walls and bottom because it will allow the potatoes to cook evenly.
5. Place potatoes. For the first 5 minutes, it is best not to turn the potatoes over; fry them over medium heat. After this, reduce the heat and turn the pieces over with a wooden spatula. Cook for about 10 minutes more.
6. Then add the onion to the pan and fry until tender, about 8-10 minutes. Spices should be added at the very end. The finished dish can be supplemented with an interesting sauce or fresh herbs.

Ingredients:

• 6 medium-sized potato tubers;
• 1 small onion;
• 60 ml vegetable oil;
• salt and spices.

Step-by-step cooking instructions:

1. Prepare the ingredients. Cut the potatoes into large cubes, the onion into small pieces.
2. Turn on the multicooker to the “frying” mode. Pour oil into the bowl. When hot, add chopped onion and fry until it becomes translucent.
3. After that, add potatoes there. Fry for about half an hour with the lid open. During the entire cooking time, you need to stir the contents about 4-5 times.
4. At the very end, add salt and spices as desired.

Ingredients:

• 6 potatoes;
• 1 onion;
• 10 champignons;
• spices and salt.

Step-by-step cooking instructions:

1. Prepare the ingredients. Cut the tubers into thin bars. Place the potatoes in hot oil and fry over high or medium heat without a lid (7-10 minutes).
2. Wash the champignons and cut into thin slices. Add them to the pan and fry for another 5 minutes.
3. Peel the onion, chop finely and place in a frying pan.
4. Cook the dish for another 10 minutes. At the end add salt and spices.

With lard

Ingredients:

• 1 kg of potatoes;
• 2 onions;
• salo;
• salt and spices.

Step-by-step cooking instructions:

1. Cut the lard into thin slices. Fry it in a hot frying pan, adding a little vegetable oil (cook over medium heat).
2. At this time, peel the vegetables. Cut the potatoes into cubes and the onion into cubes.
3. When enough fat comes out of the lard, put the onion in the pan, then the potatoes. Some people remove pieces of lard, some leave them - it's a matter of taste.
4. Fry with the lid slightly open until the potatoes are golden brown. Fried potatoes with lard turn out very satisfying.

Potatoes in a frying pan with a crust

Ingredients:

• 7 small potatoes;
• 1 onion;
• salt and spices for potatoes;
• vegetable oil for frying.

Step-by-step cooking instructions:

1. Cut the peeled potatoes however you like, place them in a bowl of very cold water and rinse in a colander. This is a little trick that will help you achieve a crispy and appetizing crust. The water will release a large amount of starch, which will make it difficult to fry the potatoes well.
2. Remove after half an hour and dry with a regular or paper towel.
3. Fry the vegetable over medium heat. 10 minutes before cooking, add chopped onion. It is important to calculate the time correctly so that the onions do not overcook, but acquire a beautiful golden hue.
4. Before serving, add salt and seasoning.

With added garlic

Ingredients:

• 6 potatoes;
• 2 cloves of garlic;
• 1 onion;
• 3 tablespoons butter;
• 25 g butter;
• salt.

Step-by-step cooking instructions:

1. Peel and chop the potatoes, chop the onion and garlic.
2. Pour vegetable oil into a heated frying pan and melt a piece of butter to make the dish more satisfying.
3. Fry the potatoes over medium heat. Fry for 15 minutes, stirring occasionally. 10 minutes before the end of frying, add onion and garlic to the potatoes.
4. Season with salt and add mayonnaise or sauce as desired.

Fried potatoes with meat and onions

Ingredients:

• 300 g beef;
• 500 g potatoes;
• 2 tablespoons oil;
• 70 g onion;
• salt.

Step-by-step cooking instructions:

1. Rinse the meat and remove excess moisture with a napkin. Cut into small pieces.
2. Place the meat in a heated frying pan and lightly fry. When the juice is released, simmer the meat in it for about a quarter of an hour over low heat.
3. Cut the peeled potatoes into cubes and place in a frying pan. Before doing this, evaporate the meat juice, if there is any left. Fry for 10 minutes.
4. Peel the onion, chop and add to the potatoes. Fry for another 10 minutes. Season with salt and garnish with parsley or dill.

Cooking tricks:

1. It is necessary to use enough oil so that the potatoes do not burn, do not stick and fry evenly.
2. Choose potatoes of the same variety and similar size.
3. Fry in small portions so that the pieces do not break, maximum 2 layers.
4. Do not cover with a lid, otherwise the potatoes will stew instead of frying.
5. You can check readiness as follows: break a piece in half - if it breaks easily, the dish is ready.
6. If you cut potatoes into cubes, then the ideal width is about 1 cm. Smaller pieces will become dry, and larger pieces will be undercooked.
7. You can use a variety of spices to add a touch of sophistication to an ordinary dish. A mixture of peppers, turmeric, thyme, basil, paprika, dried garlic, dried or fresh herbs is suitable.
8. Sauces and additional ingredients will help complement the dish and make it more satisfying. For example, you can make sour cream, garlic, mushroom sauce, vegetable puree sauce, potatoes with mushrooms and onions, and much more.

There are very, very many options for preparing fried potatoes with onions in a frying pan. Cooking it is not that difficult; even beginners can learn it. Cooking does not take much time and effort, and the finished dish amazes with its aroma and appetizing appearance.