Traditional fried potatoes can be cooked not only in a skillet, but also in a slow cooker. Depending on the method, it can turn out to be fried, with a delicious crust, and tender, more like a stew.
Fried potatoes in a slow cooker have many advantages. This is an amazing 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. The tubers need to be peeled, washed off the ground, peeled, cut out the eyes and rinsed again. Potatoes prepared in this way can be cut as you like: with cubes, slices, slices and even cubes. Too thin plastic potatoes will fall apart with stirring. To preserve the shape as much as possible, it is better to cut the tuber into small sticks 0.7-1 cm thick. The length of the small sticks does not really matter and can range from 3 to 5 cm.
Potatoes can be cooked with onions, without onions, with garlic. In the first case, the onion is peeled, cut into small cubes or half rings. If garlic is used instead of onion, the teeth should be chopped very finely and put in the almost finished potatoes about five minutes before being cooked.
For frying potatoes, you can use vegetable or butter (or a mixture thereof), ghee, lard, lard. To get a crust, the amount of fried potatoes in a slow cooker should be small, and you need to cook it with the lid open.
Fried potatoes in a slow cooker
The traditional version of potatoes with onions, which is very similar to a dish from a pan. It can be cooked without onions.
Ingredients:
• six small potatoes;
• small onion or ½ large;
• three tablespoons of vegetable oil;
• salt.
Cooking method:
Cut the prepared potatoes into cubes.
Turn on the appliance for baking mode. A variant of this mode is frying or Pie, the frying time is 40 minutes.
Pour oil into the bowl and warm it a little.
Put potato wedges in oil, mix.
Do not close the lid.
Chop the onion as you like.
After 5 minutes from the beginning of laying potatoes, pour onions on it.
After 20 minutes, stir the potatoes.
After 15 minutes, salt the potatoes.
Cook another 5 minutes, try.
If potatoes are not yet ready, extend the frying time.
Fried potatoes in a slow cooker on a mixture of oils
By mixing two types of oil (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 will most likely fall apart.
Ingredients:
• kilogram of potatoes;
• half a glass of vegetable oil;
• a tablespoon of butter;
• medium onion;
• pepper and salt.
Cooking method:
Cut potatoes at your discretion.
Heat vegetable oil in a slow cooker by 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.
Turn on the same program for another 20 minutes.
Throw in the finished potato butter, mix gently and serve.
Garnish with chopped greens on a plate.
Serve with fresh cucumbers or tomatoes.
Garlic Fried Potato
A very aromatic fried potato in a slow cooker will turn out 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;
• a tablespoon of sweet butter;
• salt;
• a tablespoon of dried dill.
Cooking method:
Pour vegetable oil into the multicooker bowl.
Set the baking or frying timer for half an hour.
Place dried potato slices in slightly warmed butter.
Cook for 10 minutes without touching the spatula.
Gently flip the frying potato layer to the other side, snap the lid on and cook another 10 minutes.
Repeat the turning process and fry the potatoes for the last ten minutes with the lid open.
While the fried potatoes in the slow cooker reach the readiness, chop the garlic with a knife.
Mix dried dill and garlic slices.
5 minutes before the end of the program, lay the garlic-dill mixture, salt, drop the butter and snap the lid on.
After the signal, mix the potatoes, arrange them in plates and serve.
You can additionally decorate with fresh chopped dill.
Very good fried potatoes with fresh vegetables and steam patties.
Fried potatoes with mushrooms in a slow cooker
Peerless potatoes with mushrooms are a great option for a quick dinner. You can cook the dish with wild mushrooms or purchased mushrooms.
Ingredients:
• six to seven potatoes;
• a pound of fresh mushrooms;
• a tablespoon of vegetable oil;
• one medium onion;
• a bunch of fresh dill;
• a little mixture of peppers to your taste;
• salt;
• spring onions (optional).
Cooking method:
Cut the potatoes into slices.
Rinse mushrooms, pat dry with a towel and cut into cubes or slices.
Dice the onion into small cubes.
Pour oil into the bowl.
Fry the mushrooms in a frying program for five minutes.
Put the onions, mix, fry for another five minutes (do not close the lid).
Lay potatoes.
Pour two tablespoons of water.
Snap the lid on and fry for 20 minutes on the same program.
After 7-10 minutes, mix the contents of the bowl, close the lid again.
Five minutes before being ready, open the lid to make a fried crust.
Season with salt and pepper.
Cooking time can vary depending on the potato readiness.
Serve garnished with chopped green onions.
Fried potatoes in a slow cooker with eggplant
The original recipe for fried potatoes in a slow cooker with the addition of pieces of eggplant. To taste, the dish will resemble potatoes with mushrooms. If desired, 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 the eggplants and cut them together with the skin into the same cubes in shape and size.
To leave the bitterness, salt the eggplant and leave for 10 minutes.
Chop the garlic with a knife.
Wash and dry the eggplants with paper towels.
Pour the oil into the bowl, hold for 2-3 minutes on the frying program so that it warms up.
Start the baking program for 40 minutes.
Lay potatoes, eggplant and garlic.
Close the lid.
Stir the components of the dish 2-3 times all the time, opening the lid.
Five minutes before salting, sprinkle with pepper. You can shade the taste with ground ginger and caraway seeds.
Serve as an independent dish or as a side dish for meat, meatballs.
Fried potatoes in a slow cooker with bacon, spices and eggs.
An original recipe for a simple potato, which in this dish turns into a real culinary masterpiece. A few slices of bacon, oriental spices and chicken eggs - this is what makes this version of fried potatoes in a slow cooker something amazing.
Ingredients:
• kilogram of potatoes;
• two hundred grams of fresh bacon;
• six eggs;
• two medium onions;
• a bunch of fresh herbs;
• three cloves of garlic;
• a pinch of curry, coriander and black pepper;
• salt;
• two tablespoons of vegetable oil.
Cooking method:
Cut fresh flavored bacon into thin slices.
Cut the potatoes into strips.
Chop the garlic with a knife.
Onion cut into cubes or half rings.
Chop greens as finely as possible.
Turn on the frying program and toss slices of bacon into the bowl.
Fry bacon for 15 minutes. The lard should melt.
Do not get greaves from the bowl.
Lay potato straws.
Fry for 10 minutes. Do not mix, close the lid.
Pour garlic and onions over potatoes, mix.
Add curry and coriander, pepper and mix again.
Drive eggs on top, but do not mix.
Cover with chopped herbs.
Switch the program to the quenching mode by setting the timer for 15 minutes.
Stir while serving.
Slow-Fried Potatoes - Tips & Tricks
In order for the appetizing crust to form on the potato slices, they must be fried in well-heated oil. To do this, about five minutes should elapse from the moment the frying, baking, etc. program is turned on.
So that the potato slices do not stick together during frying and keep their shape as much as possible, they need to 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 to be as beautiful and fried as in a pan. It remains to take it out of the water and dry it thoroughly, spreading it in a thin layer on paper towels. If the potatoes are not dried, the water will not allow the potatoes to maintain their shape: it will simply boil in mashed potatoes.
You can not salt the potatoes at the beginning of frying. Salt absorbs oil very well, so the potatoes will turn out soft, lose their shape. You can salt the dish 5-7 minutes before the end of the appliance.
When choosing a variety of potatoes for frying, preference should be given to red or yellow potatoes. White tubers are suitable for mashed potatoes, but not for frying. They have a too loose structure, so that the slices boil during cooking.
If you use mustard instead of vegetable oil, the potatoes will turn out to be very beautiful in color and will look more appetizing.
