Today I bring to your attention a recipe for a very tasty potato. I call him "Walnut", as the roasted potato in the uniform is very similar to Walnut, especially if you take small round tubers.
Potatoes prepared in this way has a beautiful appetizing crust outside, and inside it is gentle and crumbly. All sorts of spreadshears, as well as a delicious, salty or smoked lady, are good for him, and something else.
Ingredients:
1 kg of potatoes
2-3 cloves garlic
5-6 twigs of parsley and dill greenery
refined oil for frying
Preparation.
For this dish, you can use fine or middle potatoes, the main thing is that it is not torn under the skin. Since we will fry it in the peel, it is necessary to wash it very carefully, lay the surface and the area of \u200b\u200bthe "peaks" to the knife.
Cooking.
We will need a cast iron or aluminum frying pan. We put it on the middle fire, we pour oil and wait when it gets warm. Oils are not much necessary, it is enough to cover the bottom of 0.3 - 0.5 cm.
Pour potatoes on the frying pan and cover the lid. Periodically prevent it with a spoon to roasted from all sides evenly. It is necessary to open the lid carefully, on it, condensate is formed on it and when water gets into the pan in the pan is sprayed.
Potatoes are preparing quickly. Its readiness can be checked with toothpicks. To stick it into potatoes, if it entered smoothly and gently, it means it prepared. We sprinkle it with chopped garlic, salt, mix and cover the lid for another 2-3 minutes.
Fried potatoes in Mundire is ready! We lay it out without oil into a deep plate, sprinkled with a chopped finely greenery and serve on the table. Bon Appetit!
Cook with pleasure, and be healthy!
admin.February 25, 2015
Many hostesses simply do not know what to prepare from boiled potatoes in uniforms except Salads. Today I want to offer to your attention a very simple and tasty garnish - boiled potatoes in the uniform roasted in a frying pan. When you boil vegetables on a salad, weld the potatoes a little more of the quantity and you will not have any problems with the preparation of the side dish to any meat dish. This time, previously boiled in a mundair, the potatoes we will fry. For details about this in my recipe with step-by-step photos taken.
How to prepare boiled potatoes in the uniform roasted on a pan on a side dish
Who cooks potatoes in uniform? Personally, I prefer to do it in a slow cooker using a cooking container for a pair. In this case, it is not necessary to monitor the amount of fluid in the pan and then whether tubers did not boil. Cooking occurs completely without your participation and more beneficial substances in the tubers there are more.
In the multicooker's bowl, we pour 1-1.5 liters of water and install a steamer from above. In the container we add pure medium-sized potatoes. Too large vegetables will not allow the cover of the unit tightly close.
Potato cooking time in a slow cooker - 25 minutes. The countdown in different models begins in different ways. In my - after boiling liquid. If your multicooker turns on the timer immediately, the cooking time needs to be increased by 5-10 minutes.
It is best to prepare delicious dishes from boiled potatoes in uniform the day after cooking. After boiling, the cooled tubers are simply placed in a plastic bag and sent to the main compartment of the clock clock by 12-20. This manipulation makes potatoes dense, the peel does not care well, and when the pulp does not crumble.
For frying, grind vegetables need quite large pieces, as in the photo. Small tubers can be simply cut in half.
Pour 4 tablespoons of vegetable oil in the pan. In already preheated oil, lay potato cutting, salt and add a bay leaf.
Fry pieces need to be a golden crust. So that they wrap up from all sides evenly, so, we constantly mix our side dish.
I put ready-made potatoes on the plates and serve with any dish of meat or fish.
Excellent such a side dish is combined with fresh or marinated vegetables.
Try to submit boiled potatoes in the uniform roasted in a frying pan, for example, with.
Despite the fact that fried potatoes do not relate to the category of useful dishes, there is hardly a person who does not experience delight at the sight of a plate with a ruddy and appetizing dish. What can be more tastier root, cooked in a frying pan with oil, lady and loaf? Only potatoes, which first boiled, and then roasted! That's where it really has everything that a person wants to get from food: a beautiful view, a dizzying aroma and a stunning taste.
Today you will learn how to fry boiled potatoes. What is complicated here, some are slammed by some? At first glance, everything is really simple: threw root roots on a frying pan and Zhar until you see that they are evenly covered with a ruddy crust. But tasted such a dish, it becomes clear - something is wrong here. There is no expected taste, magic smell, and it looks like a dish, to put it mildly, strange. But if you cook boiled potatoes in all the rules, then it will be so an appetizing dish that it will not work out for her ears. Step-by-step recipe will reveal the secrets of creating just such a culinary masterpiece.
Ingredients
- Medium-sized potatoes - 6-7 pieces;
- Vegetable oil without smell - 30 ml;
- Pepper black ground, salt - to taste;
- Fresh greens - for decoration.
Cooking
Preparation of boiled-roasted potatoes begins with the preparation of rooteplood. All vegetables thoroughly wash, removing all the dirt that is on the peel.
Place the potatoes in the pan and fill with cold water so that the liquid covered vegetables by 3-4 cm.
Send a saucepan with root plates. Boil to the full potato readiness. During cooking, water in a saucepan can be slightly saturated. From the finished potato in the uniforms to drain boiling water. Give vegetables to cool.
With the cooled potato gently remove the peel.
Now cut the roots with large pieces. Middle tubers can be simply divided into 2-3 parts. And major potatoes need to be cut on 5-6 pieces.
Put the frying pan with vegetable oil on fire. Well warmed. In hot oil, lay out potato pieces, pre-spilling and more than one of them.
Boiled roasted potatoes need to be prepared on medium heat, sometimes turning over so that the golden crust covered pieces from all sides.
When a beautiful saturated blush is formed on all sides of each potato, remove the frying pan from the fire. Put golden root roots on the filing plates.
Sprinkle the appetizing potatoes, from the type of which they begin to flow the saliva, finely distorted by the greenery, parsley or dill. Serve the dish to the table with hot until it exudes the breathtaking fragrance. Bon Appetit!
Mistress note:
- The dish will only be tastier if you cook it with a bow. Vegetable need to be cleaned, chopped by half rings and send to the pan first. When the bow becomes transparent, potatoes should be added to it and continue to prepare according to the classic recipe.
- Picacity of potatoes will give garlic. Skip the purified teeth through the press. In the resulting cracker, add to potatoes a few minutes before the dish is ready.
- Potatoes can be frying on the butter's butter. This will make it even more appetizing and fragrant. Several tablespoons of oil melt in a frying pan, then send potato pieces there. Creamy oil has the ability to burn, so carefully follow the content of the frying dishes, turning it into it as needed.
- To create a gentle, a frosted dish, you can use young potatoes. The preparation procedure is the same. However, such tubers should be booked only until half-welded so that they do not disintegrate in the pan.
- Various spices will help to make the taste of dishes. Great seasoning for potatoes, sweet paprika, a mixture of peppers, ground ginger, coriander and dried herbs.
The potato fried in the grill is very elegant, with transverse stripes, and it seems to be a haze! Fried potatoes, especially the young, just assembled from the bed, love everything, and can be prepared by completely diverse ways. We suggest you familiarize yourself with the most simple, but successful potato recipes on the grill pan. If you do not have such a beautiful ass, then try using these recipes to prepare potatoes on a regular pan.
Young potatoes "in uniform"
Everyone knows that the fine potatoes of fresh crop need only to wash before cooking, but it is absolutely optional to clean it, it turns out much more tastier with the skin. The boiled potatoes of the peel becomes a murgon, and fried turns into an appetizing crust. You can serve completely any meat dishes to the younger potato, and you can simply fix it with butter and greens, and just so to eat with a piece of bread! We offer to fry on a special recipe potatoes in the grill pan.
It will be necessary from the ingredients:
- new potatoes;
- bay leaf;
- pork fat fresh;
- pipka hammer red;
- sea large salt.
Salo we need for frying. If you do not have it, or you just for personal reasons do not consume this product, then replace it with butter or vegetable oil.
Cooking young potatoes "in uniform"
- Potatoes must be mashed well under running water. If the tubers are large, then cut them in half or on a quarter. If the potatoes are very small, then leave the whole. The main thing is not to clean.
- Place potatoes in a saucepan, pour with water and put cooking. Water does not need to salt.
- After boiling, add a pair of laurel sheets to the water, they will give potatoes a special aroma, which in the frying will turn into a slight smell of the fire.
- By readiness, the water is drained, the tubers will definitely cool down. Next, cut the potatoes with large pieces, it is desirable so that it was part of the skin on each.
- In the pan, melt the fat (or pour the oil), pull the squalls. You can not throw them away, salt, and they will be an excellent addition to potatoes - crunchy, salty!
- Put potatoes in the grill frying pan, the heat should be strong.
- Fry potatoes to a good crust from all sides.
- At the end of the preparation, sprinkle the dish sea salt and paprika.
Serve a fried potato grilled potatoes with vegetables fresh or pickled, meat, sausage, lady, boiled eggs, or just like that - also very tasty!
Potatoes with mayonnaise
Many love to fry potatoes without adding oil, but with mayonnaise, it turns out quite well! A beautiful ruddy crust is formed on the potatoes, inside the pieces of soft, as if drunk. If adding seasonings, it will be simply incredibly tasty, the fragrant dish that all family members will appeal. The main thing is preparing such potatoes quickly. If you do not want to cook for a long time, or you simply do not have time, then select this potato cooking method.
Ingredients:
- kilogram of potatoes;
- big bulb;
- one hundred grams of mayonnaise;
- salt;
- dried herbs and any seasonings.
Cooking potatoes with mayonnaise
- Before frying potatoes must be properly prepared. It needs to be well to wash, if necessary, clean from the peel, cut into straw and leave in cold water for an hour! After soaking in cold water, potatoes will not be very falling apart during frying.
- Pit on the table paper or ordinary towel, put the potatoes on it - the water should leave.
- Place the potatoes in a dry bowl, make the mayonnaise, give five minutes to stand.
- Fry potatoes on the grill in a crust. 2-3 minutes before willingness, it will be necessary to escape and sprinkle with dry herbs, other seasonings.
Recipes with photos of potatoes on a grill in the articles are available in the article. They will help you prepare a delicious and fast dinner for the whole family.
Name 10 ways how to fry potatoes unusual.
Hmm, let the preface: Once the business coach at the seminar, where about 80 people were present, gave the first felt-tip pen in his hands.
Yes, ordinary felt-tip pen, and asked each participant to come up with a way as this item can be used.
Only one condition had this task: not to repeat! Imagine the enthusiasm of the first rows and the voltage of people in the last ten ... UV! It was the top of the experiences!
Therefore, answering the question of how to fry the potatoes unusual, I remembered that experience and decided: since I coped then, I can't cope now.
Of course, the first assistants in bringing the diversity in the steel and spices are steel menu.
Having lifted the mountain of culinary books, remembering that I was preparing myself and I saw in your buddies, looking at the program of one famous cook, representing the top 10 methods of cooking potatoes with spices.
Fried potatoes with garlic
Mostly, the potatoes are frying just like that with a bow or mushrooms, and only units do it with garlic. Perhaps many are afraid of a resistant garlic smell, which will not be if you add all the teeth of this plant.
Before telling the recipe how to fry potatoes, I will reveal the secret: root roots faster if they are lowered in hot water for 2 minutes before heat treatment, then dry by a towel.
So, the potatoes are clean, cut into the way used and placed in a heated frying pan with vegetable oil. One side is roasted at first (10-15 minutes), then the contents of the frying pan are solid and turned over, the spruce 10-15 minutes. Ideally, the potatoes can be turned over twice twice, in real life - it turns out not for everyone.
The question is how to fry potatoes with garlic, it is simply solved: only one crushed garlic cloth is poured into the dish. To give the colorful aroma of this enough, and to create an unpleasant smell of mouth - no.
You can also diversify the "came out" potatoes, adding into it when burning curry, rosemary, oregano or other potato spices.
Potatoes in rustic
You can fry potatoes in a rustic way: in an oven or a deep thick frying pan. But no matter how it did, you will learn: it's her! It is distinguished by its large pieces (potatoes cut by slices on 8 parts), the presence of peel and crispy crust.
How to fry potatoes in a rustic right? For this, a mixture of spices is prepared: curry, turmeric, mayoran, coriander, paprika and pepper (half a teaspoon of each component), rooted roots are well cleaned from mud particles (brushed) and cut on slices.
Spices are combined with vegetable oil (about 4-5 tbsp.) And placed in the food package where potatoes fall asleep.
The contents are well shaken for the uniform distribution of spices and oil, laid out on the baking sheet / hot frying pan and roasts until readiness. You can proceed easier and sprinkle potato slices with spices on top.
Free Potato
Traditionally, fries have a kind of crispy straw. Such a form is easy to cut if the root is large and mature. Recipe how to fry potatoes fries , Prost: you need a lot of oil.
Different types of oils give a ready-made dish with different flavoring shades. The taste can also be diversified by adding a mixture of spices to the oil, for example, Garam Masalu.
The oil is poured into deep dishes (at home, in the absence of a fryer, a cauldron or a bucket will be used) and heated to a state when potatoes get into it, it starts to shit and pop up.
Vegetables are roasted until golden color, removed from the oil and go ... No, not immediately on the table, first in a colander to get rid of excess fat. Salted fries already when serving. At the same time, you can spice it and spice it if they were not in the frying oil.
Roses
Roses - a visual example, how to fry potatoes unusual. More precisely, the frying process itself resembles fries, only the design of the dish differs.
Roots are cut along in half, then each half cut along very thin layers.
After cutting, the first "petal" is folded into the tube, the next reservoir form around it and so before the formation of a potato flower, the base of which is fasten with a sharpened by a spectuline or toothpick.
Roses are roasted in a large amount of oil, after cooking, salt and spices are attracted, for example, sesame seed.
How to fry potatoes in Bombay
My grandfather loved to fry already welded potatoes. In the same method of cooking, the recipe for Potatoes in Bombaysky is based, which is conscientious from James Oliver, an English restaurant.
According to his version, Potatoes in Bombaysky is done like this: young root crops are boiled in the uniform and cool, after which they are cleaned and cut into 4 parts, and then on cubes.
3-4 tbsp were poured on the red frying pan. l. Oils, and it falls asleep to it 1 tsp. l.
- mustard black grains
- turmeric and coriander
- garam-Mashales and Chile Poker.
The "nuclear mixture" add a small chinful of ground cumin. All these spices will provide potatoes, a luxurious fragrance.
They warm up a little, protruding, after which the foiled oil is placed in them (it can be creamy, about 1,0 g) and ginger, grated (piece 2x2). For the absence of fresh ginger, 1 tsp. Ground.
When the oil is mounted in the pan, there are potato blanks, which are well stirred with spices and fry.
In conclusion, tomatoes chopped by cubes lay on the pan. The finished dish is decorated with greenery parsley or kinse. It looks very appetizing and even festive.
ATTENTION: Mustard grains are roasted in oil, and not a mustard powder and a non-divorced finished product.
Boiled potatoes must be cooled before placing in the pan. Then it will not crumble and highlight the liquid, and the hot oil will not shoot.
Diana, Recipe
Excellent breakfast dish - hot dianks. For their preparation, roots are rubbed on a shallow or medium grater.
The resulting minced solid, pepper, the egg and flour or starch add to it. Delicious and ruddy diards are obtained with curry.
The potato blank is stirred and is laid out by serving a spoon on a hot oil pan.
Folds are obtained by "curly" pancakes that are roasted on both sides and are fed hot with one of the sauces: mayonnaise, adzhika, mustard, ketchup, etc.
If the Dianci is cooled, and you did not have time to eat them, then put them on a slice of bread and use as a sandwich.
Grilled rose potatoes
This dish is pleasant for the eyes, unusual and appetizing. It is roasting in the oven, so it is more useful than when roasting in a frying pan.
The base of the dish is long thin wooden skewers (sticks), sharpened from one or more sides. Clean potatoes in uniforms are heated on these speakers. On each wand will have 3-4 potatoes.
When vegetables are bare, they are cut across on thin strips from two sides. The knife will be stumbled on the skewer and tubers will not break down when cutting.
The finished "kebabs" generously rub the creamy oil and sprinkle with tmin (oregano, rosemary), placed on the bars of the oven and roasted at 180 degrees.
Tip: When preparing a dish on the bottom of the brass cabinet put a pallet with water. This will prevent the emergence of a large amount of smoke due to the burning of the drops of juice released due to heat treatment.
Potato "Fan"
Of all ways, how to fry the potatoes is unusual, the "fan" is distinguished by satisfaction. Subsecurated large tubers are cleaned and cut into slices across, but not separating apart (not to the end). Based plates of bacon inserted between the resulting subtle slices.
The resulting fan is salted, sprinkled with potato spices and laid out on the rod into the heated oven. Frozen "Fan" before the appearance of a ruddy crust. For it, they definitely put a water tray, otherwise the lard will flow on the walls of the oven, burn and smoke.
Potato with smoke
This recipe is the synthesis of "Veter" and the cutting potato: it also uses fat and skewers. However, the original taste can be obtained only as a result of frying on the fire.
An unusual recipe, how to fry potatoes: root roots and cleaned (cut out) from them the core. In the resulting "tunnel" insert the lumps of salted, pepper and "vyulant" in the spices of Sala. In the middle of the "tunnel" is inserted by Shafur, potatoes are prepared on the bore.
How to fry potatoes in the microwave
And the last recipe is suitable in the case when the guests unexpectedly appeared, and you were not ready, did not prepare food in advance.
This dish is preparing in 10 minutes. For him, young or light potatoes are best.
Roots wash and dried with a napkin (towel), rub in oil, and then salt with spices.
For preparation, tubers are choosing the same value for uniform roasting.
Potato blanks are laid out on a dish for a microwave oven and placed in it for 10 minutes (power - from 800W).
The readiness of the dish is checked with a skewer or fork, the middle of the most "thick" tuber.
Now you will not have questions how to fry potatoes in the microwave, because it is simpler!
Any of these recipes is now yours. Prepare, leave your comments, amendments.
If you know more ways, how to fry potatoes unusually, report them here or in the guest book. Bon Appetit!
