Traditional fried potatoes can be cooked not only in a frying pan, but also in a slow cooker. Depending on the method, it can turn out like grilled, with an appetizing crust, and so tender, more like a stew.
Fried potatoes have a lot of advantages in a slow cooker. This is a terrific taste, and a variety of recipes, and saving on cooking time.
Fried potatoes in a slow cooker - general principles of cooking
The main ingredient of the dish is potatoes. Tubers need to be cleaned, wash off the ground, peel, cut out the eyes and wash again. Potatoes prepared in this way can be cut as you like: cubes, slices, slices and even cubes. Too thin potato plastics will fall apart when mixed. In order to preserve the shape as much as possible, it is better to cut the tuber into small cubes with a thickness of 0.7-1 cm.
Potatoes can be cooked with onions, without onions, with garlic. In the first case, the onion is cleaned, cut into small cubes or half rings. If garlic is used instead of onions, the teeth should be cut very finely and put into almost ready potatoes for five minutes before being cooked.
For frying potatoes, you can use vegetable or butter (or a mixture of them), melted fat, lard, bacon. To make a crust, the amount of fried potatoes in a slow cooker must be small, and you need to cook it with the lid open.
Fried potatoes in a slow cooker with onions
The traditional version of potatoes with onions, which turns out very similar to a dish from a griddle. It can be cooked without onions.
Ingredients:
• six small potatoes;
• small onion or 1/2 large;
• three tablespoons of vegetable oil;
• salt.
Cooking Method:
Prepared potatoes cut into cubes.
Turn the device on baking mode. A variant of this mode is frying or “Pie”, the frying time is 40 minutes. Pour oil into the bowl and heat it up a little.
Put the potato sticks in butter, mix.
Do not close the lid.
Shred the bulb as you like.
After 5 minutes from the beginning of the laying of potatoes, pour onions on it.
After 20 minutes, mix the potatoes.
After 15 minutes, salt the potatoes.
Cook for another 5 minutes, try.
If the potatoes are not ready yet, extend the cooking time.
Fried potatoes in a slow cooker on a mixture of oils
Mixing two types of butter (vegetable and cream), you can achieve a special taste and preserve the beautiful shape of potato slices. If you fry potatoes only in butter, it is likely to fall apart.
Ingredients:
• kilogram of potatoes;
• half a cup of vegetable oil;
• tablespoon butter;
• medium bulb;
• pepper and salt.
Cooking Method:
Potato cut into your discretion.
Heat the vegetable oil in a slow cooker, setting a baking or frying program for 25 minutes.
4 minutes after the start, when the oil warms up, lay the potatoes.
While the potatoes are fried, chop the onions.
After the signal, lay onion rings or cubes.
Include the same program for another 20 minutes.
Toss in the finished potato butter, mix gently and serve.
Decorate with chopped greens on the plate.
Serve with fresh cucumbers or tomatoes.
Fried potatoes in a slow cooker with garlic
Very fragrant fried potatoes in a slow cooker will work if you replace the onion with garlic. This recipe also uses a mixture of oils to enhance the wonderful taste.
Ingredients:
• seven potatoes;
• two tablespoons of vegetable oil;
• three cloves of garlic;
• tablespoon of sweet butter;
• salt;
• a tablespoon of dried dill.
Cooking Method:
Pour vegetable oil into the multicooker bowl.
Set the timer for baking or frying programs for half an hour.
Place dried potato slices in lightly heated butter.
Cook for 10 minutes without touching the spatula.
Gently turn the potato layer over to the other side, snap the lid on and cook for another 10 minutes. Repeat the procedure for turning over and cook the potatoes for the last ten minutes with the lid open.
While the fried potato in the slow cooker comes to readiness, chop the garlic with a knife.
Mix dried dill and garlic pieces.
5 minutes before the end of the program, lay the garlic-dill mixture, salt, throw in butter and snap the lid on.
After the signal, mix the potatoes, arrange in plates and serve.
You can further decorate with fresh chopped dill.
Very good fried potatoes with fresh vegetables and steam cutlets.
Fried potatoes with mushrooms in a slow cooker
Unparalleled potatoes with mushrooms - a great quick dinner option. You can cook with wild mushrooms or mushrooms.
Ingredients:
• six to seven potatoes;
• a pound of fresh mushrooms;
• tablespoon of vegetable oil;
• one medium bulb;
• a bunch of fresh dill;
• a little mix of peppers to your taste;
• salt;
• green onions (optional).
Cooking Method:
Cut potatoes into slices.
Rinse the mushrooms, blot with a towel and cut into cubes or plates.
Cut onions into small cubes.
Pour oil into the bowl.
Fry the mushrooms on the frying program for five minutes.
Put onion, mix, fry for another five minutes (do not close the lid).
Lay the potatoes.
Pour two tablespoons of water.
Snap the lid on and fry on the same program for 20 minutes.
After 7-10 minutes, mix the contents of the bowl, close the lid again.
Five minutes before the readiness of the lid open to get a crisp crust.
Salt, sprinkle with pepper.
Cooking time can be varied depending on the readiness of the potatoes.
Serve garnished with chopped green onions.
Fried potatoes in a crock-pot with eggplants
The original recipe for fried potatoes in a slow cooker with the addition of eggplant pieces. To taste the dish will resemble potatoes with mushrooms. Optionally, the recipe can be supplemented with onions, bell peppers.
Ingredients:
• six potatoes;
• two eggplants; • three cloves of garlic;
• two tablespoons of vegetable oil;
• a mixture of ground peppers;
• salt.
Cooking Method:
Prepared potato tubers cut into cubes.
Wash eggplants and cut them together with the skin into the same shape and size of the bar.
To the bitterness gone, salt the eggplants and leave for 10 minutes.
Cut the garlic with a knife.
Wash and dry eggplants with paper towels.
Pour the oil into the bowl, hold for 2-3 minutes on the frying program so that it warms up.
Turn on the baking program for 40 minutes.
Lay potatoes, eggplants and garlic.
Cover close.
During the whole time, stir the dish components 2-3 times, opening the lid.
Five minutes before the readiness to salt, sprinkle with pepper. You can shade the taste with ground ginger and cumin.
Serve as a separate dish or as a side dish for meat, meatballs.
Fried potatoes in a slow cooker with bacon, spices and eggs
The original recipe for simple potatoes, which in this dish turns into a real culinary masterpiece. A few pieces of salted pork fat, oriental spices and chicken eggs - this is what makes this variant of fried potatoes in a slow cooker something amazing.
Ingredients:
• kilogram of potatoes;
• two hundred grams of fresh bacon;
• six eggs;
• two medium bulbs;
• a bunch of fresh greens;
• three cloves of garlic;
• a pinch of curry, coriander and black pepper;
• salt;
• Two tablespoons of vegetable oil.
Cooking Method:
Fresh flavored bacon cut into thin plates.
Potatoes cut into strips.
Cut the garlic with a knife.
Onions cut into cubes or half rings.
Cut the greens as small as possible.
Include a frying program and throw pieces of bacon into the bowl.
Fry fat for 15 minutes. Salo should be drowned.
Fat from the bowl do not get it.
Lay the potato straw.
Fry for 10 minutes. Do not mix, close the lid.
Pour garlic and onion over potatoes and mix.
Season with curry and coriander, pepper and mix again.
Top eggs, but do not mix. Cover with chopped greens.
Switch the program to extinguish mode by setting the timer for 15 minutes.
When serving mix.
Fried Potato in a Multicooker - Tricks and Tips & Tricks
- In order for potato slices to form an appetizing crust, they should be fried in a well-heated oil. To do this, from the moment the program of frying, baking, etc., is turned on, about five minutes should pass.
- To prevent the potato slices from sticking together during frying and preserve their shape as much as possible, they should be soaked in cold water for 2-3 hours. During this time, the starch will stand out, so that the fried potatoes in the slow cooker will turn out just as beautiful and fried as in a frying pan. It remains to take it out of the water and dry thoroughly, spreading it in a thin layer on paper towels. If the potatoes are not dried, the water will not allow the potato to retain its shape: it will simply melt into puree.
- Do not pickle potatoes at the beginning of frying. Salt absorbs the oil very well, so the potatoes will turn out soft, lose their shape. Salt the dish can be 5-7 minutes before the end of the device.
- When choosing a potato variety for frying, preference should be given to red or yellow potatoes. White tubers are suitable for boiling puree, but not for frying. They have too loose structure, so that the slices will be digested during cooking.
- If you use mustard oil instead of vegetable oil, the potatoes will turn out to be very beautiful in color, it will look more appetizing.
