Fried boiled potatoes. Boiled potatoes fried in a frying pan

It would seem that nothing could be simpler than boiled potatoes - boil them and serve! But boiled potatoes will become much tastier if they are first fried in vegetable oil before serving. If you wish, you can use a mixture of vegetable and butter, this will make the potatoes more tender, but you should not fry with butter alone, as it may burn.
The recipe for how to fry boiled potatoes is designed for young potatoes, but it can be used for any, it’s just that young potatoes turn out much more interesting, especially if you take small ones. In addition, this cooking method will save you from the tedious process of peeling young potatoes, because according to our recipe they are boiled and fried directly in the skins.
I strongly recommend that you boil young potatoes not in water, but by steaming them: to do this, simply place a metal colander with washed potatoes on a pan of water and cover it with a lid. This is the most gentle way of preparing any food, which preserves the maximum amount of vitamins and other useful substances. The taste of potatoes is the same as those boiled in water, but much more healthy. Well, frying will give it a very appetizing look and aroma. For those who have their own potatoes, this recipe will be a great opportunity to use very small potatoes and prepare a delicious, aromatic dish from them that can be served on its own with salad or pickles.
Potatoes are also good in various combinations, especially with mushrooms or meat, as in recipes
or , or both together, like .

Number of servings: 2
Calories: Medium calorie
Calories per serving: 320 kcal

To prepare boiled fried potatoes, you will need:

Young potatoes – 0.5 kg
garlic – 2 cloves
greens – 1 bunch
salt - to taste
spices - to taste
vegetable oil - for frying

How to cook boiled fried potatoes.

1. Rinse the new potatoes very thoroughly under running water and boil them in their skins until almost done, but so that they remain a little hard.
2. Drain the water, rinse the potatoes with cold water to cool faster, and then cut them directly with the skin in half if the potatoes are small, or into large slices.
3. Heat vegetable oil in a frying pan and quickly fry the potatoes over high heat until golden brown. Remember to stir the potatoes with a spatula so they cook evenly. At the end of frying, add salt, sprinkle with your favorite spices and garlic, passed through a garlic press, and mix. When the potatoes are ready, turn off the heat, cover the pan with a lid and let the potatoes sit for 5 minutes so that they are properly saturated with aromas.
4. When serving, sprinkle with chopped herbs.

Despite the fact that fried potatoes do not belong to the category of healthy dishes, there is hardly a person who does not feel delighted at the sight of a plate of rosy and appetizing food. What could be tastier than root vegetables cooked in a frying pan with butter, lard and onions? Only potatoes that were first boiled and then fried! This is where there really is everything a person wants to get from food: a beautiful view, a dizzying aroma and an amazing taste.

Today you will learn how to deliciously fry boiled potatoes. What is so complicated here, some will shake their heads in bewilderment? At first glance, everything is really simple: throw the root vegetables into a frying pan and fry until you see that they are evenly covered with a golden brown crust. But after tasting this dish, it becomes clear that something is wrong here. There is no expected taste, no magical smell, and the food looks, to put it mildly, strange. But if you cook boiled potatoes according to all the rules, you will get such an appetizing dish that you won’t be able to pull your ears away from it. The step-by-step recipe will reveal to you the secrets of creating just such a culinary masterpiece.

Taste Info Potato main courses / Fried potatoes

Ingredients

Medium size potatoes – 6-7 pcs.;
Unscented vegetable oil – 30 ml;
Ground black pepper, salt to taste;
Fresh herbs - for decoration.

How to cook boiled fried potatoes in a frying pan

Cooking boiled-fried potatoes begins with preparing root vegetables. Wash all vegetables thoroughly, removing all dirt that is on the peel.

Place the potatoes in a saucepan and fill with cold water so that the liquid covers the vegetables by 3-4 cm.

Place the pot of root vegetables on the stove. Cook until the potatoes are completely cooked. During cooking, the water in the saucepan can be lightly salted. Drain the boiling water from the finished jacket potatoes. Let the vegetables cool.

Carefully remove the skins from the cooled potatoes.

Now cut the root vegetables into large pieces. Medium tubers can simply be divided into 2-3 parts. Large potatoes should be cut into 5-6 pieces.

Place a frying pan with vegetable oil on the fire. Reheat well. Place the potato pieces into the hot oil, after salting and peppering each of them.

Boiled fried potatoes should be cooked over medium heat, turning occasionally so that the golden crust covers the pieces on all sides.

When a nice rich brown color forms on all sides of each potato, remove the pan from the heat. Place golden root vegetables on plates to serve.

Sprinkle the mouthwatering, mouth-watering potatoes with finely chopped onion, parsley or dill. Serve the dish hot while it exudes a mind-blowing aroma. Bon appetit!

Note to the owner:

The dish will only become tastier if you cook it with onions. The vegetable needs to be peeled, chopped into half rings and sent to the pan first. When the onion becomes transparent, add potatoes to it and continue cooking according to the classic recipe.
Garlic will add piquancy to the potatoes. Pass the cleaned cloves through a press. Add the resulting mush to the potatoes a few minutes before the dish is ready.
Potatoes can also be fried in butter. This will make it even more appetizing and aromatic. Melt a few tablespoons of butter in a frying pan, then add the potato pieces there. Butter has the ability to burn, so keep a close eye on the contents of the frying pan, turning it as needed.
You can use new potatoes to create a tender, crispy dish. The cooking procedure is the same. However, such tubers should be boiled only until half cooked so that they do not fall apart in the pan.
Various spices will help make the taste of the dish more vibrant. Potato seasoning, sweet paprika, a mixture of peppers, ground ginger, coriander and dried herbs are excellent.

Fried potatoes are much more appetizing and tastier if they are cooked with a crispy crust and a beautiful, even golden color. How to achieve this effect when frying in a frying pan?

How to fry potatoes in a frying pan with a golden, crispy crust?

Ingredients:

medium-sized potatoes – 5-7 pcs.;
coarse salt - to taste;
Refined sunflower oil – 90 ml.

Preparation

First of all, the potatoes must be washed, peeled and cut into slices of the desired shape. Most often, the tubers are chopped into circles or cut into bars approximately five to seven millimeters thick.

After chopping, be sure to rinse the vegetable several times in cold water to remove as much starch from the surface of the slices as possible. After this, dry the slices, blotting them with a towel to remove excess moisture. This procedure is one of the unchangeable conditions for obtaining a crispy, golden-brown effect when frying potatoes.

Pour unflavoured sunflower oil into a wide frying pan (necessarily with a thick bottom) and let it warm up thoroughly. Now put the prepared potato slices in it in a small layer. The smaller the portion of potatoes that are fried in a frying pan at a time, the more rosy and crispy the resulting dish.

After the potatoes become golden brown and crispy, put them on a plate, add some salt and serve while hot.

How to properly and tasty fry boiled potatoes with a golden crust?

Ingredients:

potatoes, boiled – 5-7 pcs.;
onion – 95 g;
coarse salt - to taste;
a mixture of Italian dry herbs – 1 pinch;
– several branches;
Refined sunflower oil – 60 ml.

Preparation

You can fry not only raw potatoes with a crispy crust, but also boiled ones in their skins. This method is especially good if the vegetable tubers available are small and it is much more difficult to peel them raw. This is also a great way to make a delicious dinner using leftover boiled potatoes after preparing other dishes.

In order for boiled and peeled potatoes to turn out crispy after frying, they must be cooled down, or even better, additionally cooled in the refrigerator. Cut it into thick slices about three millimeters (leave small fruits whole) and place them in thoroughly hot sunflower oil without aroma. Just like when frying raw potatoes, we try to fry the smallest portion of the vegetable at a time so that it is located in a thin layer along the bottom. Fry the boiled potatoes, without disturbing, until they acquire a beautiful golden brown color on one side, and only then turn them over to the other side. Add salt to the product to taste, season with pepper and aromatic Italian herbs. Let it brown on the other side as well, and then put it on a plate, season with herbs and serve.

Fried potatoes are the queen of the table, there is hardly a person who can dispute this.

It’s hard to think of something that can’t be served with rosy, hot potatoes.

Meat and fish in any form, any salad, or salted, pickled, pickled vegetables.

Dairy products and juices, even pieces of low-fat jelly will only decorate the taste of potatoes, will complement it, but will not spoil it.

And absolutely, if you know some secrets of how to fry potatoes, then setting a modest, but truly homely table for dinner will not be difficult.

Fried potatoes in a frying pan, how to fry potatoes with a crust - general cooking principles

For frying in a frying pan, you need to take medium-boiled potato varieties with the least starch content; the skin of such varieties is usually pinkish in color.

You can fry potatoes in a frying pan either raw or pre-boiled. Boiled potatoes for frying are taken only chilled.

When frying potatoes, to enhance the taste characteristics of the dish, you can add onions, both onions and feathers, ground white breadcrumbs, spices and various seasonings.

Pre-boiled potatoes are peeled and cut into cubes or small slices, sticks, rings; the same cutting is used in preparation for frying raw potatoes.

To fry potatoes with a crust, you need to take thick-walled cast iron or steel frying pans. In Teflon and lightweight aluminum frying pans, potatoes burn at high heat, and when the temperature drops, they stop frying.

For frying, you can take any type of fat, vegetable or animal; often potatoes are fried in a mixture consisting of 70% vegetable fats and only 30% animal fats.

In order to get fried potatoes with a golden brown crust, they are placed in a frying pan with only very hot fat, and so that the slices do not stick together, they are stirred periodically, but only at the beginning of frying.

Salt fried potatoes in a frying pan 2-3 minutes before they are ready.

Fried potatoes in a frying pan with onions

Ingredients:

Potatoes – 7–8 medium-sized tubers;

70 grams of fresh lard;

Three large onions.

Cooking method:

1. Heat a deep, preferably cast iron, frying pan well and put lard into it, cut into small pieces, and simmer for three minutes.

2. Add potatoes cut into oblong cubes and fry until evenly golden brown.

3. Add the onion chopped into thin half rings and continue to fry the potatoes over low heat until tender.

How to fry Sablé potatoes in a frying pan

Ingredients:

500 grams of potatoes;

60 grams of natural 72% butter;

Ground white wheat crackers - 2 tablespoons.

Cooking method:

1. Rinse the potato tubers thoroughly under running water, peel them, cut them into large slices, and place them in cold water for three minutes.

2. Wash the starch off the potato pieces and place them on a linen towel, wipe and fry. In well-heated butter, fry the potatoes in a frying pan until golden brown.

3. Two minutes before the end of frying, add salt, add crackers and stir well so that the potatoes fried in a frying pan are evenly covered with crackers and lightly fried.

How to fry potatoes in a frying pan with a golden brown crust - “Potato Oksanka”

Ingredients:

One kilogram of potatoes, unboiled;

Butter 72% fat – 50 grams;

Refined corn oil - 2 tbsp. l.;

A small pinch of ground nutmeg;

Allspice.

Cooking method:

1. Peel the potatoes, thoroughly wash them of starch, cut them into thin rings, sprinkle with coarse salt, ground nutmeg and allspice.

2. Place butter in a wide, deep frying pan, pour in corn oil and bring to a boil.

3. Add potato rings, spread them over the bottom of the pan in an even layer and fry the potatoes in the pan without stirring.

4. When the bottom of the potatoes is browned, reduce the heat to minimum, and, covering with a lid, keep the potatoes for a quarter of an hour, during which time they will bake into one whole flat cake.

5. Lift the potato cake with a wide spatula, transfer it to an empty shallow plate, browned side up, and quickly slide the potato cake back into the pan.

6. Fry until the bottom is browned.

7. Transfer the finished fried potatoes with the crust to a sieve to remove excess fat.

How to fry potatoes with a crust in a frying pan from any type of potato - “A Grandmother’s Tale”

The difficulty of choosing the right variety will become unnecessary if the basic principles of how to fry potatoes in a frying pan are clear. This recipe uses them all at once.

Ingredients:

Potatoes – any, quantity based on the size of the pan;

Vegetable oil - any of your choice;

Coarse garden salt;

Butter, preferably thickened homemade cream.

Cooking method:

1. Peel the potatoes by placing the tubers in a large bowl with cold water.

2. Wash the potatoes thoroughly in running water and put them back into the pan, completely covering them with water.

3. Cut the potatoes. To begin with, we “dissolve” the tuber along its maximum length into layers 1 to 2.5 cm thick. Next, we cut it with a knife with a sharp, narrow and thin blade into plates 2–3 mm thick. We put the chopped potatoes back into the water, trying not to disturb the original shape too much.

4. Having cut all the potatoes, put them in a large colander, rinse them with a stream of water and let them drain well.

5. Heat a steel or cast iron frying pan with a thick bottom and walls at maximum heat until the characteristic smell of hot metal appears. Pour about 1/2 teaspoon of salt (be sure to dry it) and, shaking the frying pan, distribute the salt along the bottom. Let the salt heat for about another minute and add the oil. The amount of oil should be enough to cover the bottom of the pan with a layer of 3 millimeters.

6. Heat the oil at maximum heat, carefully watching the surface. As soon as the smallest streams of whitish smoke begin to run against the background of the walls, immediately add the potatoes and quickly level their surface with a flat slotted spoon. Ideally, the frying pan has sides 5–7 centimeters high, and the height of the potatoes will be 1.5–2 cm less.

7. Immediately, without allowing the potatoes to stick to the metal, use a slotted spoon to slightly move them away from the walls. Also, carefully, without turning over, lift the potato layer from different sides and carefully place it back.

8. We fry, still at maximum, focusing not on time, but “grandmother’s way” - by smell. When it is already very appetizing, again lift the layer of potatoes with a slotted spoon. Now you need to look and make sure that the crust underneath is cooked enough. Some “white spots” are not scary, the main thing is that they don’t burn!

9. As soon as you think the crust is brown enough, immediately turn the potatoes over. There is no need to stir it; try to turn all the potatoes over in one layer; a second slotted spoon may be useful for this. This is very difficult and if it doesn’t work out, no problem, turn it over in several pieces, it’s more important not to leave crispy plates on the bottom, they will start to burn and you’ll have to stir the dish again, which is extremely undesirable.

10. After turning the potatoes for the first time, immediately reduce the heat to half and fry until the smell of fried potatoes becomes even stronger. Add salt, remembering that some of the salt was already in the pan.

11. Turn over, or if you have a very thick layer, stir the potatoes, trying to move the lighter parts down. If there are a lot of uncooked potatoes, you should add a little vegetable oil, trying to pour it directly onto the surface of the pan. If necessary, turn the potatoes over again.

12. Once most of the potatoes have achieved the desired brown color, try the lightest pieces. If they are soft, place the potatoes on plates and top with cream or butter. This will cut down on the strong flavor while leaving the crust just as delicious and crispy.

13. Serve with cold homemade milk, or yogurt, and hot homemade bread.

How to fry potatoes with a boiled crust - “Student style”

Finish university while living in a dormitory and not learn how to fry potatoes, much less how to fry potatoes in a frying pan? Was it even worth studying?

Ingredients:

Potatoes of any variety, boiled “in their jackets”;

Vegetable oil, unrefined;

Coarse garden salt;

Butter;

Green onions;

Broth seasoning – “Mushroom” or “Chicken”, “Spring Herbs” seasoning.

Cooking method:

1. Boil the potatoes “in their jackets” and cool in cold water. If the potatoes were cooked a day or two ago, it would be better if they were kept in the refrigerator or in a cold place.

2. Peel the potatoes, removing any dark spots. Using a sharp, thin knife, cut into 1.5–2 cm cubes. Wet the knife, then the potatoes will crumble less. Do not try to separate the cubes; they will disintegrate on their own in the hot oil.

3. Heat, as in the previous recipe, first the frying pan, then the salt and oil. Reduce the heat slightly from maximum and add the potatoes. This needs to be done in such a way that the potatoes lie in one layer, maybe a little more.

4. Fry the potatoes from time to time, lifting and shaking the pan from time to time, until the bottom part is clearly crispy. Then turn it over with a slotted spoon and, slightly reducing the heat, continue until done.

5. Transfer the finished potatoes into plates, without overusing them, sprinkle with seasonings, and thinly slice the butter on top. Cut the onion feathers and sprinkle generously over the potatoes, or serve separately whole.

Fried potatoes in a frying pan, how to fry potatoes with a crust - tricks and useful tips

Potatoes fried in a frying pan will be more flavorful if they are fried in a mixture of any vegetable oil and natural butter or homemade cream.

To ensure uniform frying, the layer of potatoes placed in the frying pan should not be thicker than 5 cm. Therefore, it is best to take a fairly large frying pan.

Potatoes that are salted ahead of time will absorb a lot of fat and at the same time begin to fall apart.

If you start frying the potatoes over high heat and bring them to medium heat until done, the fried potatoes will turn out crusty.

It is difficult to count how many recipes for dishes made from this root vegetable exist in the world, but fried potatoes have been and remain close to our hearts. Let's find out all the details, how to quickly and tasty, and most importantly, how to properly fry potatoes in a frying pan so that they turn out tender and with an appetizing golden brown crust.

Surprisingly, there are also many options for preparing aromatic tubers on a cast iron stove, but we tried to collect the most interesting and original recipes for you.

How to fry potatoes in a frying pan

The rules for frying potatoes are the same for any type of cutting: strips, slices, cubes, slices, and even fried whole new potatoes - they are prepared using the same technology. We offer a step-by-step look at each nuance of “potato cooking.”

How long to fry potatoes in a frying pan

The only difference can be time, because the smaller the pieces, the faster the dish will be ready. For example, it takes no more than 5 minutes to fry potato circles, 10-15 minutes to fry straws, and 20 minutes to whole small tubers of a young harvest under a closed lid.

At what heat to fry potatoes in a frying pan?

To obtain crispy crusts, it is best to place finely chopped and boiled potatoes in well-heated oil and fry the potatoes in it over high heat. This way the potatoes won’t have time to become saturated with fat and we’ll get beautiful golden brown crusts.

As for large cuts or cooking whole raw tubers, the temperature regime will change.

First, fry the potatoes over high heat for literally 5 minutes, then, under the lid, simmer the potatoes a little over medium heat, stirring them occasionally. When the tubers are almost ready, add heat to the stove and cook the “koloboks” until crunchy.

It is worth remembering that potatoes can be salted only after they are cooked, otherwise the vegetable will give off juice, and as a result we will get not a fried dish, but a stew.

Which pan is best to fry potatoes in?

No matter how far modern technology goes, no Teflon or ceramic frying pans will ever be able to give us the result of frying potatoes like cast iron.

In a cast-iron frying pan, heat is distributed evenly, which allows you to cook potatoes quickly and with those desirable crunches.

New potatoes in a frying pan: recipe with garlic

Ingredients

- 1 kg + -
— ½ -1/3 cup + -
- 2-3 cloves + -
- 1 bunch + -
Seasoning “Mixed peppers”- ½ tsp. + -
- taste + -

How to fry whole new potatoes in a frying pan

When at the end of summer we receive the first potato harvest with small tender tubers, we just want to quickly fry these tender “balls” in a frying pan.

The recipe we offer you is simply delicious. All your friends will be delighted with the cooked potatoes.

Young potatoes do not even need to be peeled; it will be enough to rinse them thoroughly with a soft brush. It is advisable to choose tubers of the same size, approximately the size of a quail egg.
Preparing the marinade for potatoes. Grind the garlic into a paste and mix with finely chopped dill, pepper, salt and vegetable oil.
Rub the resulting mixture onto the potatoes and leave for 15 minutes. During this time, the contents of the saucepan should be stirred a couple of times.
After a quarter of an hour, set the cast-iron frying pan to heat up, then unload the entire contents of the container onto it - potatoes with oil and spices.
Fry the buns over high heat, stirring them occasionally, until crispy.
Use a skewer or toothpick to check if the potatoes are done. As soon as the potatoes become soft inside, the dish can be considered ready.

Fried potato slices

This very simple, but not particularly fast option for frying raw potatoes in slices in a frying pan will come in handy on the holiday table and will deservedly join the list of the most delicious original snacks.

Ingredients

Potatoes (large) – 4 pcs.;
Sunflower oil – 80-100 ml;
Garlic salt - to taste;
Black pepper powder - to taste.

How to fry potatoes in circles in a frying pan

Dry the peeled tubers on a kitchen towel, then chop them into even circles, which should also be dried from the released juice using paper napkins.

To make slicing round, smooth potatoes faster, you can use a grater/shredder.

Place a wide, voluminous frying pan over high heat, pour oil into it and wait until it gets hot.
Place potato slices in hot oil in one layer and fry them on both sides until crispy red. Literally 2 minutes on each side.
Place the finished chips on a paper towel, and only when the excess fat is absorbed into the paper, sprinkle the potatoes with garlic salt and pepper.

The potatoes stated in the recipe are enough for 4 full servings, so the whole family will have enough tasty treats for the evening.

Boiled fried potatoes are perhaps the best and simplest side dish for a holiday table, which can be served with absolutely any meat, fish or vegetable main course.

Ingredients

Medium size potatoes - 10 tubers;
Unrefined sunflower oil – 100 ml;
Extra salt - to taste;
Parsley – 1 bunch;
Dill greens – 1 bunch;
Onions – ½ pcs.;
Garlic – 3 cloves.

How to fry boiled potatoes in a frying pan

Preparing potatoes for cooking

We peel the potato tubers and boil them whole in salted water until tender, then put them on a board and leave to cool.
After the potatoes have cooled, each tuber should be cut in half lengthwise.

Fry potatoes in a frying pan

Place the frying pan on high flame and pour oil into it.
As soon as the oil is hot, place all the potato halves in it with the flat side and fry them until they are thick and red-brown, and then turn them over and fry on the other side.
Place the finished potatoes on paper napkins to remove excess fat.

Making a dressing for potato snacks

Chop all the greens very finely and mix with a pinch of salt and garlic passed through a press.
Chop the onion into thin rings.
Sprinkle all the potatoes with a dressing of herbs and garlic and place the finished dish on a plate in a heap. Place onion rings on top.

Boiled potatoes fried in a frying pan turn out very tasty, appetizing and satisfying. This traditional Slavic treat is served with a classic sauerkraut salad or salted mushrooms.

When buying French fries, we always wonder why they are always so crispy in a cafe, but when we fry them at home in a frying pan, they are soft? Yes, all because such a treat needs to be prepared correctly, then our potatoes in oil will turn out no worse, and even better.

Making such a dish at home with your own hands is very simple; you don’t even need any photos or video recipes, because our step-by-step instructions will explain everything more than clearly.

Ingredients

Medium potatoes – 6-8 pcs.;
Hot red pepper – 1-2 tbsp;
Vegetable oil (odorless) – 1-1.5 cups;
Extra salt – 2 pinches.

How to deliciously fry French fries in a frying pan

1. Wash the potatoes, peel them and cut them into relatively thick bars, as evenly as possible.

2. Sprinkle the potato slices with pepper, mix thoroughly so that all the slices are evenly coated with the seasoning, then transfer them to a sieve.

A sieve is needed so that the juice released from the potatoes drains, because if the liquid gets into the oil, the potatoes will boil and not fry. In addition, the oil will “shoot” in different directions.

3. Now pour vegetable oil into a dry, deep, but not very wide, frying pan and bring it to a boil over high heat.

4. As soon as the oil heats up to the desired state, reduce the heat to medium and add 2 armfuls of potatoes to the oil. You shouldn’t put a lot of sticks into the oil at once.

5. Fry the potatoes for just a couple of minutes until they have a firm red-brown crust and remove them with a slotted spoon onto a paper napkin.

6. After all the potatoes are fried, sprinkle them with salt and immediately begin tasting, otherwise the salt will make the potatoes soft.

What can you use to fry potatoes in a frying pan?

Properly fried potatoes are already a super-tasty dish loved by many. However, in our traditional cuisine there are thousands of different recipes for frying potatoes with different additives. What you choose for yourself is a matter of your taste.

Potatoes fried with onions

The most popular option is frying potatoes with onions. In some recipes, chopped onion into rings is added to the frying pan at the same time as the potatoes.

Other recipes still advise adding the onions in the middle of the frying cycle. But the most optimal option is to separately fry the onions in another frying pan, followed by adding sauté to the finished potatoes.

Fried potatoes with mushrooms

Potatoes with mushrooms are a true autumn treat. It should be prepared in the same way as potatoes and onions. That is, it is advisable to first fry the onions and mushrooms in oil, then remove the frying and pour the potato cubes into the vacated frying pan.

Fry the root vegetable for 15 minutes and only then mix it with mushrooms, salt and anoint with spices.

Delicious potatoes with fried cracklings

Potatoes fried with cracklings are no less popular. Small pieces of lard are placed in a hot frying pan and fried until the fat is rendered, in which the potatoes are then fried in cubes.

Hearty appetizer of fried potatoes with meat

Potatoes with meat are also very popular, especially for men. To begin with, you should fry the meat in oil until cooked, and only then add potatoes, which are fried in oil saturated with meat aroma.

Using the same system, potatoes are prepared with liver, heart and other offal.

Potatoes are the most popular type of side dish in everyday and holiday menus. And knowing how to properly and tasty fry potatoes in a frying pan, your family will always be able to enjoy their favorite fried potato dishes, prepared in the old new way.