It is believed that new potatoes are too watery and not suitable for frying. In fact, knowing a few nuances of cooking, you can fry a young potato in a pan so that it does not crumble, but forms on the surface appetizing crust. To do this, the tubers are fried whole and not peeled - the peel enriches the taste, and the integral form does not allow the pulp to fall apart into pieces. Total cooking time (with preparation) - 35-40 minutes.

Adviсe. We need small and medium tubers. Optimally - a little more than ripe cherries, the maximum size - with Walnut. Potatoes that are too large will not have time to fry inside before the top part burns. The number of potatoes is calculated based on the size of the pan - all tubers should be laid out in one row.

Ingredients:

• young potatoes - 500-600 grams;
• vegetable oil - for frying;
• garlic (preferably young) - 5-6 cloves (to taste);
• dill and other herbs - to taste;
• salt - to taste.

Recipe for frying young potatoes whole in their skins

1. Wash the potatoes in a deep bowl, changing the water several times.

2. Place clean tubers in a plastic bag, sprinkle with coarse salt, then rub thoroughly with your hands. In this case, salt acts as an abrasive, removing loose skins that can burn during frying.

3. Rinse the potatoes under running water, then remove excess moisture with a paper towel.

4. Warm up the pan, pour vegetable oil in a layer of about 1 cm. Put the new potatoes.

5. Fry for 5 minutes at maximum heat, periodically talking the tubers with a spatula. Then reduce the heating power to a minimum, cover the pan with a lid, and fry for 15-20 minutes until tender, turning the potatoes from time to time.

The best way to mix whole potatoes is with a spatula.

Attention! If the lid is without a hole, do not cover tightly, leaving a small gap.

6. While the new potatoes are fried, prepare the other ingredients: peel the garlic and cut into thin strips, and chop the greens with a knife.

7. When the potatoes are easily pierced with a toothpick (normally fried), add garlic and salt to taste, then turn off the heat on the stove, cover the pan with a lid and leave for 3 minutes so that the garlic saturates the potato pulp with its aroma.

Potato ready

8. Transfer the prepared young fried potatoes with a slotted spoon into a deep bowl, sprinkle with herbs and mix. Serve hot.

It is believed that young potatoes are not suitable for frying: it turns out to be tough and tasteless. But this is how to cook: I recommend my family's recipe - the best fried new potatoes. The potatoes turn out soft inside, with a ruddy crispy crust. The aroma of herbs and garlic will gather the whole family at the table - and there will simply not be anyone indifferent. This simple Russian cuisine recipe is the most the best way cooking new potatoes, from all existing ones.

Ingredients:

• small young potatoes;
• a bunch of green onions;
• bunch of dill
• 4-5 garlic cloves;
• vegetable oil for frying potatoes;
• salt and pepper - to taste.

The best fried new potatoes. Step by step recipe

1. We put a deep frying pan on the stove, turn on medium heat, pour vegetable oil. I use sunflower, but you can use any other you like. You need a lot of oil: more than half a glass.
2. We press the garlic cloves (we only need them for flavor) with a knife and send them to well-heated oil.
3. At this time, we are preparing potatoes. Rinse well, no need to clean. If the potatoes are of different sizes, then put a very small one in a bowl whole, and cut the larger one into 2-3 parts. It is desirable that the potatoes are about the same size, so they will fry better.
4. When the garlic is well cooked, remove it from the pan.
5. We send young potatoes to the oil with the smell of garlic. It is not necessary to cover to form a golden crust.
6. My onion and dill, shake off excess moisture and chop finely.
7. When the potatoes are browned on the bottom, stir. You don't need to stir often. We just need to make sure that the well-fried potatoes are on top.
8. We check the readiness with a toothpick (on the largest piece). To let the potatoes reach, cover with a lid for 2-3 minutes.
9. When all the potatoes become soft, salt it to taste, mix gently and remove from heat.
10. We spread the potatoes in a deep serving plate with a slotted spoon so as not to capture excess oil.
11. Sprinkle with herbs and serve.

A salad of fresh vegetables or lightly salted cucumbers is suitable for young fried potatoes. See the recipes for their preparation on our website "Very tasty". Bon appetit and sunny mood. Cook with us, cook with pleasure.

Vegetable season is in full swing! This is a great time to fully enjoy all the variety vegetable dishes! Be careful and do not miss the not so long period when small new potatoes will be on sale. This is the very moment when you can cook amazingly tasty and beautiful dish- Fry a new potato whole in its skin. Such ruddy potatoes are very organically combined with seasonal fresh vegetables, already topical crunchy salted cucumbers and the freshest fragrant dill. The skin of such a potato is still so thin and tender that it can hardly be completely peeled off, the remaining pieces of the thinnest peel give the dish a special flavor. Since the potato is still young, it cooks very quickly and while a ruddy fried crust forms on the outside, the tubers have time to fully cook inside and become completely soft and crumbly.

Be sure to take into account such a technical point that when frying, it should be possible to freely turn the tubers, so choose a spacious pan with a margin of space.

Don't miss the moment! Indulge your family and guests with a ruddy young potato fried in a pan and serve it with fragrant fresh dill.

Ingredients

• Small young potatoes - 900 g;
• Salt - to taste;
• Vegetable oil - 2 tablespoons;
• Fresh dill - to taste.

Cooking

Prepare the potatoes: wash and sort the tubers, remove the shapeless, spoiled potatoes. Even at the purchase stage, pay attention to the fact that the potatoes are well formed, have the correct shape and preferably be the same size. If the potatoes are “various in size”, then it should be sorted out and tubers of the same size should be used for frying.

Potatoes should be washed thoroughly. You can use a hard brush or washcloth for this step, you do not need to completely remove the skin. Use a sharp knife to cut off dark areas, various minor defects and possible damage.

You can use completely small potatoes the size of a five-kopeck coin, or you can choose larger potatoes as we do.

Heat vegetable oil in a large frying pan. Dry the prepared potatoes with a kitchen towel and place in the pan.

There is a cooking option when the potatoes are boiled in salted water for five minutes. The frying time is then reduced.

Reduce the heat from high to just over medium, cover the pan and sauté the potatoes until cooked through. Depending on the size of the potato tubers, this will take 10 to 30 minutes. Every five minutes you need to turn the potatoes over or stir if the nodules are very tiny. Make sure that the potatoes do not burn, but are evenly covered with a blush on all sides. To do this, it should be correctly turned over, without losing sight of a single potato. The easiest way to do this is with two forks.

Properly cooked potatoes should be evenly browned on the outside and completely soft on the inside.

Add oil when frying if necessary.

If you still fried and fried, but didn’t finish it, and you understood about it already at the stage when you got the potatoes from the pan and tried it, then you can either send it back to the pan or bring it to readiness in the microwave.

Properly cooked young potatoes should be soft, tender.

At the end of frying, salt the potatoes to taste. It is advisable to use finely ground salt for this. Serve ready-made ruddy young potatoes fried in a pan as a whole immediately after cooking, piping hot.

When serving, sprinkle each serving of small potatoes with chopped clean dill. Complement ready meal fresh vegetables, young garlic. It will not be superfluous to put a salt shaker with fine salt on the table, because. inside the potatoes are not salty.

There is another option for cooking young potatoes in a pan with sour cream, for this, cook as indicated in our recipe, but add sour cream, chopped dill in 10 minutes, cover the pan with a lid and let the dish simmer. It will turn out very tasty!

Larger potatoes can be cooked in the same way, but only they need to be peeled and cut into halves or slices.

If desired, other vegetables can be added during frying, such as eggplant or zucchini. Experiment, young potatoes are good in different variations.

Fried potatoes (young)

Fried young potatoes

Forgotten during the long winter, how to fry young potatoes? I offer you a simple recipe for cooking young potatoes, which do not need to be peeled, but simply washed well, cut and fried in a convenient frying pan.

This is the easiest option for making young fried potatoes. And under the recipe you will find other recipes for new jacket potatoes. Let's try?!))

Composition

for 4 servings

• Young potatoes - 8 pcs. medium size;
• Vegetable oil for frying;
• Salt;

Large frying pan with lid. Diameter not less than 26-28 cm

How to fry baby potatoes

1. Rinse the potatoes thoroughly (leave in their skins). Cut into semicircles 2-3 mm thick.
2. pour oil into the pan (a layer of 1 cm), put on a small fire; when the oil has warmed up a little - pour in the potato slices. Cover with a lid with a hole (if the lid is solid, slightly open it). Fry over medium heat, stirring occasionally, moving layers;
3. when fried potatoes almost ready (we try with a fork: almost soft or still elastic-crispy), open the lid, salt. Mix and bring to readiness.

Long awaited summer food!

Features of cooking young potatoes and taste

Young potatoes are very tasty and desirable food that you wait for a whole year until the new harvest. It is good and boiled, and stewed, and fried!

A thin layer of peel adds to her piquant astringency, her uniform seems to hold back her young juiciness and sweetness.

What is the best way to fry potatoes

The taste of a young potato maintains a viscous and sweetish olive oil. But if you don't have it, no problem. On a simple lean, sunflower oil it will be very tasty too!

Those with lard or brisket can do without oil altogether. For those who want to lose weight, this is the best option (I'm not kidding, nutritionists believe that fried potatoes in lard are more useful and better accepted by the body than those in oil).

Slices of fried young potatoes better retain their shape and soften, remaining as beautiful and even as when cut.

Therefore, they should be tested for readiness before regular potatoes with a thick skin, and do not wait until the slices begin to crumble, breaking into small pieces.))

Do you cover the potatoes when frying with a lid

I cover with a lid when I need to cook a lot of potatoes, otherwise it will be difficult for it to fry evenly. If the lid doesn't have a hole, be sure to leave a slit for steam to escape, otherwise the potatoes will be too wet.

If you are frying 3-5 potatoes in a spacious pan, you can leave it uncovered.

Do I often need to stir the potatoes in the pan

Often you should not mix, fried potatoes do not like fuss and braking without serious reasons. They interfered - move away, wash the dishes, set the table, forget about it for 5 minutes. Then the potatoes at the bottom will get a very tasty crust.

And if you stir continuously, the potato pieces will remain moist, white and taste close to stewed potatoes. For the same reasons, it is worth salting only at the end.

Do I need to peel new potatoes

If you disdain potato skins, you can scrape young vegetables, or even remove a thin layer of skin, as we usually do when we peel potatoes. But in uniform it tastes better.

What to add to young fried potatoes

If you complicate the process of cooking fried potatoes, you can pepper it, add herbs(marjoram, basil, parsley, dill, oregano), in the middle of frying, add chopped onion and garlic (if earlier, they can burn). And at the very end, hot fried potatoes can be sprinkled with grated cheese or crumbled cheese (feta). Or even send it to the oven for 5 minutes to cheese crust grabbed. Basically a meal!

Lots of options. I am sure that every hostess has her own wonderful recipe, cutting options, special techniques and signs))

Even at the end of frying, you can add, for example, fried chanterelles to potatoes. And you get another simple and delicious summer meal -.

Good appetite!

Previously, small young potatoes were sorted and thrown away. Today, everything has changed and the first young small potatoes began to be used in all kinds of dishes. For instance, convenient way fry it whole in a peel in a pan.
Recipe content:

Fried new potatoes - very simple and fragrant dish. It is simply impossible to resist such a temptation. Enjoy this root crop, no one will refuse. And if a vegetable is also from its own garden, then it is generally an environmentally friendly natural product.

You can cook young potatoes without cutting off the peel, as with ripe fruits. Since the thin skin contains many useful vitamins, and the skin itself is tender, soft and tasty. But the “eyes” and the places of damage must be cut off. Raw potatoes are fried in vegetable oil. But if you wish, you can take a mixture of oils: vegetable and creamy, so the tubers will be more tender. Also suitable for this process lard, but then you need to consider that the dish will be much more high-calorie.

Fruit size can vary. The main thing is to choose the maximum of the same size so that they cook at the same time. Most delicious fruits- the youngest. They are the most delicate and have a sweet aftertaste. If you are afraid that the potatoes will not be completely fried, then you can boil them a little first, and then fry them so that they are covered with a golden brown crust. Such potatoes are good in various combinations, especially with meat and mushrooms.

• Calorie content per 100 g - 192 kcal.
• Servings - 2
• Cooking time - 50 minutes

Ingredients:

• New potatoes - 500 g
• Vegetable oil - for frying
• Garlic - 2 cloves
• Dill - bunch
• Salt - 0.5 tsp
• Seasoning for potatoes - 0.5 tsp

Step by step cooking whole new fried potatoes:

1. Wash potatoes well. You can scrape it with an iron sponge. By this time, heat the pan well with vegetable oil and put in the potatoes. It is advisable to choose a frying pan with a thick bottom and walls, this keeps heat well. Heavy cast iron is ideal.

2. Turn on medium heat and fry potatoes until light golden brown. Stir it occasionally so it doesn't burn.

3. Wash the dill and finely chop. Send it to the pan with potatoes. Peel the garlic and pass through a press or finely chop. Season with salt and potato seasoning.

4. Stir the potatoes, reduce the temperature to moderate, cover the pan with a lid and continue to simmer the tubers for another 10 minutes. It is necessary that it is steamed, become soft and tender. Then remove the lid and fry the potatoes for another 5-7 minutes so that they become crispy.

Serve hot to the table. The potato turns out so tasty that it is perfect, does not require an additional side dish. You can just cut a fresh vegetable salad.