The recipe for cooking potatoes in a country style in a pan. Forgotten ways to cook potatoes. Recipe for real country-style fried potatoes in a pan

This is one of the most crucial moments! If you want a truly delicious meal, carefully consider 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 are obtained from the dry, most starchy varieties - those that are easy. Typically, these root vegetables have a light brown skin and almost white flesh. The starchiness will allow you to achieve the most impressive contrast between the crispy crust and the middle of the finished dish that literally melts in your mouth.

But the distinctly yellowish, moist, dense, like wax potatoes should be set aside for some others.

Form

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

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

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

All the same culinary master Heston Blumenthal, for example, offers to cut potatoes crosswise. First - lengthwise into two halves. Then, turning the potatoes 90 degrees, once again along - you will get four identical elongated "slices". And then in one movement - across.

It is really simple and fast, but not the best option. Students at the University of Essex did a simple geometric analysis of the potatoes and figured out how to slice the root vegetable to get the maximum crisp area.

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

This cutting technique is called edge cut. Learn more about math and knife work in a student-prepared video.

The students stated that the potatoes cut this way tasted better. And they were not unfounded. The experimenters were not too lazy to cook a couple of hundred servings of country-style potatoes in traditional and new slicing. And then they sent the resulting dishes for tasting to fellow campus and several nearby restaurants. Completely free, just asking eaters to compare and rate differently sliced ​​servings of potatoes.

Result: the tasters liked the edge cut potatoes better. So use the best practices and don't thank!

How to cook potatoes in a country style

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, it will allow the potatoes to hold their shape better when cooked. And secondly, starch is excess glucose, which not everyone needs. Of course, first of all, we are talking about those who follow the figure or suffer from.

Good way get rid of excess starch - put peeled and chopped potatoes in a saucepan and put for 5 minutes under running cold water.

2. Cook

Bring the water to a boil and put the prepared potato wedges in it so that the liquid covers them by at least 1 cm. Salting the water is possible, but not necessary. If you're a fan of sophisticated flavors, add a small bunch of thyme and some lemon zest.

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

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

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

3. Dry the potatoes

Dump the boiled potatoes into a colander. If you are afraid that the potatoes will fall apart, use a slotted spoon. Use it to gently transfer the wedges to a colander or prepared towel. Be careful not to burn yourself.

Wait until the water is completely drained and the slices cool.

4. Check for important cracks

If you do everything right, the flat edges of the potato will go into small shallow cracks when they cool. In the next step, these cracks will help the potatoes absorb the fat and become really crispy.

If they are not there, carefully work with a fork: make shallow holes on the flat edges of each segment.

5. Fry in your favorite oil

Someone prefers liquid peanut, someone likes olive, someone is not smart and gets along with ordinary sunflower. There are no single recommendations for choosing.

The roasting process can vary depending on where you are going to cook the potatoes.

The pan should be deep and wide enough to fit in one 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, spread the potato wedges over the entire surface and leave to fry for 5 minutes. Do not overturn so as not to break the slices before they become crusty! And make sure that the potatoes do not burn.

After the indicated time, turn the potatoes over so that they touch the bottom with not yet fried edges.

Grill over high heat, turning from time to time to achieve an even golden color on all sides. Try not to overcook, otherwise the potatoes will acquire a characteristic burnt aftertaste.

Country style potatoes in the oven

You will need a deep and wide shape so that all the slices fit in one layer. Pour more oil so as not to dry out the potatoes.

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

We'll warn you right away that you won't be able to get that crispy crust, since the temperature in the multicooker is low and the potatoes will be boiled rather than fried. However, the crust - albeit not perfect - 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 “Multi-cook” or “Baking” mode with a temperature of at least 125–130 ° C and bring the oil to a boil. Gently place the potatoes in a bowl and, without lowering the temperature or turning the slices, leave for 20 minutes. If possible, leave the lid on to remove excess moisture from the potatoes.

Then turn the slices over and let sit again for 20 minutes. Depending on the desired degree of doneness and doneness, you can turn it over again and leave to cook for 10-15 minutes.

6. Give the dish a flavor

Crush a few cloves, mix with finely chopped rosemary and add to potatoes 3-5 minutes until tender. You can also add a few whole garlic cloves and chopped onions. Don't forget to stir!

7. Serve the potatoes hot


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If you didn't add salt to the water during cooking, sprinkle the potatoes with coarse salt to taste before serving. Garnish each serving with a sprig of rosemary.

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

Country style potatoes: recipe"Like at McDonald's"

Five medium potatoes;

Three table. tablespoons of olive oil;

Half a teahouse. tablespoons 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 pan

The dish described above can be prepared almost as well without using the oven. It is very important to dry the pieces thoroughly before dipping them in the seasonings, while reducing the amount of oil by half. Use a deep frying pan with high sides for frying. Place potatoes in heated oil in small portions and stir constantly. Put the finished ruddy pieces with a slotted spoon on a paper towel.

in a village style: a recipe for cooking with herbs and garlic in the oven

Ten small young potatoes;

Three cloves of garlic;

A bunch of dill, parsley, green onions;

Two sprigs of basil;

China. a spoonful of salt;

Two tables. tablespoons of vegetable oil.

Preparation


How to cook in a rustic way?

Since meat takes longer to cook than potatoes, you must first fry it until golden brown separately in a pan. Then combine it with spices and salt and place on a baking sheet. Top with potato slices. After baking for half an hour, sprinkle the dish with herbs and herbs and cook for another ten to fifteen minutes. Ruddy village potatoes with meat are ready! Serve hot with vegetable salad.

The recipe for which I will present to you today is very simple, but has one small drawback. When my Grandmother cooked country-style potatoes in a frying pan, she had a large frying pan with a diameter of about half a meter, many, and even I, including me, do not have such dishes.

And the bottom line is that this dish is prepared in a pan in one layer and you won't put a lot of chopped potatoes in a small pan. But two servings can be cooked in a regular large skillet.

Young potatoes are also usually used to prepare such a dish. Now is not the season and you can hardly find young potatoes, use the usual one is also very tasty.

VILLAGE POTATO.

Ingredients:

Potatoes (how much your skillet holds)
Onion(large) - 1 piece;
Garlic - 2-3 cloves;
Vegetable oil;
Salt, black pepper to taste;

Cooking process:

Peel and cut onions into half rings, peel the chives and cut into slices. Place the cooked ingredients in a preheated skillet with vegetable oil and fry well until brownish golden brown.

Then carefully remove the fried onions and garlic, we no longer need them, we only need the oil in which they were fried for aroma.

Wash, peel and cut the potatoes as in the photo (if the potatoes are young, then just wash them well and that's it).

Put the chopped potato wedges in one layer, in the oil in which the onions and garlic were fried, and fry on both sides until bright golden brown. Season with salt and pepper to taste.

Put the cooked potatoes on a dish, and a wonderful and delicious country-style side dish is ready. Bon Appetit.

Another recipe for rustic potatoes, only in this method we will use whole and small potatoes.

VILLAGE POTATO.

In the next article, you will find many good recipes, here are delicious baked potatoes in sour cream and tender potatoes boiled in milk, but what can I say, see for yourself.

THE BEST POTATO DISHES FROM THE SLAVS.

The following recipe is completely unusual and I'm sure many have not even tried such potatoes. I present to you real recipe for gourmets and sweet lovers.

SWEET POTATO.

Country-style potatoes in a pan - easy to prepare, but very tasty dish, which will surely please everyone: both adults and children.

There are several ways to prepare country-style potatoes. Someone thinks that it is best done deep-fried. For some, the most delicious thing will be to bake it in the oven.

But what if there is no oven, for example, and you don’t want to load your body with excess cholesterol from deep fat? There is a way out - to cook country-style potatoes in a frying pan.

With a fragrant crispy crust on the outside and at the same time very tender on the inside - potatoes cooked in this way are well suited as a side dish with meat or fish. It will be no less good as an independent dish. And as a snack for beer among men it is always popular. Especially if you supplement it with an original sauce.

Cooking time:

About 10 minutes to prepare all ingredients;
- it will take another 10 minutes to knead the sauce;
- about 30 minutes - cooking potatoes;
- and another 5-10 minutes is needed to decorate the dish.

In total, the total time spent on cooking is no more than 60 minutes.

Servings:

The specified amount of ingredients will make approximately 2 servings. If potatoes are cooked as a beer snack, then the number of ingredients is better to increase by 3 times.

Preparing: on the stove

Ingredients:

For potatoes:

  • Young potatoes - 5-6 pieces of medium size
  • Flour - 50g
  • Garlic - 2-3 cloves
  • Pepper mix (black, red and white) - to taste
  • Salt - 0.5 tsp
  • Vegetable oil for frying - 5-6 tbsp.

For the sauce:

  • Mayonnaise - 100g
  • Hard cheese - 50g
  • Parsley (or any other greens) - 50 g
  • Garlic - 2 cloves

Rustic potatoes in a pan recipe step by step with a photo

Food preparation.

Rinse the potatoes well. It is best to use young tubers with a very thin, delicate peel, since during the preparation of this dish it is not peeled off the potatoes. If you can't find new potatoes, you can take the old one. But the skin must be peeled off of it.

Grate the cheese on a fine grater.

Squeeze the garlic through a garlic press and divide it in half - separately for the sauce, separately for the potatoes.

Finely chop the parsley.


In order to properly wash the tubers, it is convenient to use a metal dish sponge.

Cooking the sauce.

It is with the sauce that you need to start cooking potatoes in a village style. Since it needs to be infused, garlic and parsley should give their aroma and "make friends"

Combine mayonnaise, grated cheese, garlic and chopped parsley. Mix everything well and set aside until it tastes good.


Cut the washed potatoes into large slices.


We put a pot of water on the stove, bring it to a boil.

Put the potatoes in boiling water and boil them for about 5-7 minutes after boiling again. It is necessary that it cooks a little, but remains still moist.


Drain the water and place the potatoes on a napkin or paper towel to dry and cool slightly.


Sprinkle the potatoes with flour and mix.

The tastiest and fastest thing you can do with potatoes is to cut them into large slices and fry until golden brown. It is the perfect side dish for any main course. 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 dweller who would consider it tasteless. The most appetizing, in my opinion, is country-style potatoes in a frying pan. The recipe with the photo 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 vegetable variety is important. Choose tubers with a moderate starch content. Then the pieces will keep their shape well, they will turn out soft on the inside and crispy on the outside.
  • The potatoes in the skillet need room. That is, it is advisable to cook in 1 run for more than 2-3 servings, so that the slices are placed in 1 layer. Then the crust will come out uniform, beautiful, raw or overcooked slices will not come across.
  • To reduce the fat content of your food, use a nonstick skillet for frying.
  • Add fresh spices a few minutes before cooking. Otherwise, they will start to burn and give an unpleasant bitterness.

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

Ingredients (for 2 servings):

How to cook rustic ruddy potatoes with meat or sausage (step by step recipe with photo):

Usually potatoes in the village "svoy" are ecologically clean, grown in their own garden. Therefore, it is often cooked directly in the skin. But if the potatoes are 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, rub with a coarse brush (especially if you intend to cook in a "uniform"). 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.

Season the potato wedges with salt and spices (except garlic) to taste. In addition to those indicated above, suitable: dried dill, parsley, thyme, rosemary, oragano, curry mixture, dry adjika, mustard in powder or grains. Stir.

To make the dish more homemade and satisfying, I added a little 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 little rustic, aromatic, unrefined oil. Fry the meat product until golden brown. Remove from the pan. With the remaining fat, continue to fry the potatoes.

By the way:

You can use lard instead of cooking oil. Cut the slightly frozen product into small pieces. Fry over low heat in a dry skillet to melt the fat. Remove the resulting greaves (they can be added to the potatoes at the very end of frying). Use the melted lard to fry the potatoes.

Since the potatoes are cut quite coarsely, in a rustic way, in a simple way, and even in a peel, they must be fried over low heat and covered. This is the only way to fully prepare the middle. Place the potato slices in a skillet with well-heated vegetable or animal fat. Close the lid. Screw on the hotplate to the minimum. Cook for 10-15 minutes. Stir. Fry until tender. To keep the slices intact and beautiful, stir the dish preferably no more than 3 times.

When the potato has an even, crispy, golden crust, taste it for readiness. Soft? This means the dish is almost ready. Add previously sausage or meat to the skillet. Add chopped garlic. Mix gently. Sweat for another 1-2 minutes. Ready!

Before serving, you can sprinkle the potatoes with chopped herbs - parsley, onions, dill.


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