A bit of potato history

Remember the funny children's song "Oh, potato-toshka, potato, the ideal of the pioneers...". There is truth in these words. For Russians, this vegetable is the second bread and main dish on our tables. As they say, we “fry, steam, cook” potatoes. It’s hard to imagine soup, salads, snacks, and pies without it. Although, if you remember history, people for a long time could not understand how this vegetable could be consumed, and could not give up cereals and turnips. Today, a lot has changed in our lives, and our attitude towards this vegetable has also changed. Let's enjoy potato dishes!

Potato dishes

For most Russians, potatoes fried in a slow cooker (or cooked in another way) are their favorite dish. Cooking this vegetable in a slow cooker is very simple and easy. We will need: 0.5 kg of potatoes, vegetable oil - about 3 tbsp. l., 2 tablespoons of butter, salt to taste, you can add 1 onion.

Cooking technology

Fried potatoes in a slow cooker are cooked for about twenty minutes. Wash the vegetables thoroughly, peel and cut into strips (although you can also use slices). Pour oil into a saucepan and add our potatoes. Multicooker models are not much different from each other, and fried potatoes in the Polaris multicooker are prepared in the same way as in other models. The most important thing is that there is a function - “Frying”. Without this program, our dish will not work. After the vegetables have been placed in the saucepan, select the “Frying” program and set the time to 20 minutes. Then open the lid, carefully turn the potatoes over, add butter, and set the timer again for 20 minutes. Fried potatoes in the Redmond multicooker are prepared in the same way. When the cooking time comes to an end, take out the potatoes and place them on a plate. You can sprinkle with herbs.

Potatoes fried in a slow cooker go well with meatballs. For them, take about 300 g of minced meat, 1 egg, 1 onion, a clove of garlic, salt and ground black pepper to taste. Mix the minced meat thoroughly with the egg, finely chopped onion and garlic juice. Season with salt and pepper and shape the meatballs into small balls. Place the meatballs in a saucepan with hot tomato sauce made from three meaty tomatoes, vegetable oil, salt, pepper, and onion. Simmer for about twenty minutes. Place potatoes on a plate and meatballs on the side. Also, potatoes fried in a slow cooker will be successfully served with vegetable salads. You can take a regular salad of fresh cabbage and carrots. To do this you will need 300 g of cabbage and a couple of fresh carrots. Finely chop the cabbage, grate the carrots on a medium grater, add salt to taste, add a little sugar, lemon juice, and olive oil.

Dish decoration

Place the finished potatoes on a plate, add cabbage salad on the side, and sprinkle with herbs. You can decorate beautifully with olives and lemon circles. A salad of pickled cucumbers, fresh tomatoes, bell peppers, and onions would also go well with this dish. Cut vegetables into circles. Place potatoes and vegetables in a heap on lettuce leaves.

Time: 40 min.

Servings: 3-4

Difficulty: 2 out of 5

Recipe for delicious fried potatoes in a Redmond slow cooker

Not everyone can fry potatoes deliciously. This art was previously available only to the most patient.

For everyone else, the potatoes fall apart or stick to the pan, are not fried or burn all the time, and therefore become tasteless.

Now cooking fried potatoes in the Redmond RMC-M 4502 multicooker has become accessible even to an inexperienced and overly busy housewife.

Fried potatoes in a Redmond slow cooker are always a pleasant exception to a series of unsuccessful culinary experiments.

You can fry potatoes using a lot of vegetable oil. Get a deep-fried recipe or chips. With a little oil, fried potatoes in the slow cooker will also not burn, thanks to the non-stick coating of the multicooker bowl.

What you add to the potatoes during frying is your choice. You can only put onions. Some people love the recipe for fried potatoes with pumpkin and onions. It’s better to start with the simplest recipe that produces delicious fried potatoes.

For frying, you need to choose a certain type of potato. It should contain as little starch as possible so that the potato pieces do not fall apart when frying.

The least amount of starch is found in table potatoes, about 15% or 16%. These potatoes differ from fodder and industrial potatoes in their good taste and the fact that they do not darken for a long time in the air after peeling.

Before frying potatoes in a slow cooker, they must be dried with a paper towel. First, pat the whole tubers dry, then each portion of the cut potatoes.

You can cut the tubers into pieces of arbitrary shape. The main thing is that the pieces are similar to each other. The most popular form is bars, circles or semicircles.

Onions and spices must be added at the end of frying. Salt the potatoes when they are almost ready.

It is better to take refined, purified vegetable oil for cooking so that the finished dish does not have an unpleasant aftertaste. You can add lard to potatoes.

Let's start cooking

Ingredients:

Recipe

Step 1

Potatoes need to be washed. Peel the skins and dry the tubers with a paper towel. Cut them into cubes of arbitrary thickness, but no more than five millimeters.

Step 2

Pour vegetable oil into the multicooker bowl. Turn on the “Frying” mode. When the bowl is hot, after five minutes, drop the chopped potatoes into the oil in small portions.

Step 4

Do not close the multicooker lid for the first ten or fifteen minutes of cooking. Turn the potato wedges using a plastic or wooden spatula. When they are slightly browned on all sides, close the lid.

Step 5

Fry the potatoes in the same mode for another 20 or 30 minutes with the lid closed. Ten minutes before the end of cooking, add onions, cut into large pieces or half rings. Salt the potatoes and add spices to taste.

It could be just a pinch of ground black pepper, dried Provençal herbs, basil or dried dill, cumin or turmeric.

The dish is carefully mixed and allowed to fry with the lid closed for about 10 minutes. Now, the main thing is that the family you will feed has the patience to wait for the fragrant, rosy potatoes.

After the beep sounds and the program turns off, let the fried potatoes sit in the slow cooker for another five minutes.

Enjoy your meal!

See another version of this dish:

Delicious fried potatoes are made in a slow cooker. If you want to try cooking, use our cooking tips. And if you have your own “tricks”, share them in the comments.

Fried potatoes in a slow cooker

Fried potatoes - it would seem that it could not be simpler! But it turns out no, when preparing this dish you need to take into account some cooking secrets, so that as a result you get beautiful potatoes with a golden crust on the outside and crumbly on the inside. Some secrets for cooking fried potatoes not only in a slow cooker, but also in a frying pan:

• Potatoes for frying should be chosen with less starch content,
• Peeled potatoes need to be poured with cold water and left for at least 20 minutes.
• Potatoes should only be dipped in hot oil or fat,
• In order to get a golden crust, you need to fry a small amount of potatoes and mix them as little as possible.
• You need to add salt at the end of frying or even after preparing the dish, and not at first.

Potatoes can be fried not only in a frying pan; a multicooker is perfect for frying them; it will cope with its task with ease and will prepare amazing potatoes for you, even if you are an amateur and doing it for the first time.

To prepare fried potatoes in a slow cooker, you will need the following ingredients:

• Fresh potatoes – 0.8 -1 kg,
• Onions – 2 small heads (this item is not for everyone),
• Salt, spices - to taste,
• Vegetable, butter or ghee – 50 grams.

Proper preparation of fried potatoes in a slow cooker.

Potatoes need to be washed and peeled. Then soak in cold water for 20 minutes.

Afterwards, cut the potatoes into strips or cubes (as desired), transfer them to a colander and place under running cold water, rinse. Then we transfer the potatoes to a towel spread on the table and dry them. This recommendation is for potatoes with a high starch content.

Pour vegetable oil into the multicooker bowl and heat it in the “baking” mode with the lid open. In the photo, fried potatoes are cooked in a slow cooker in ghee.

10 - 15 minutes before the signal sounds about the end of cooking, you need to open the lid and salt the potatoes, you can add a variety of spices to taste.

Using a spatula, carefully lift the bottom fried layer of potatoes to the top, thus lightly stirring the potatoes.

You should not mix it too much to prevent it from falling apart and becoming wrinkled. Close the multicooker lid and continue cooking until the end of the program.

These fried potatoes in a slow cooker are good as an independent dish with onions, or as a side dish for dishes. We add more to ourselves and don’t even notice how it disappears from the plate!

But the potatoes will be even tastier if you cook them with the addition of mushrooms and cream or sour cream.

Potatoes in a slow cooker with mushrooms and cream

To prepare potatoes fried with mushrooms you will need

Ingredients:

• Potatoes – 5 – 6 pieces,
• Onion – 1 piece,
• Fresh mushrooms (forest or champignons) – 300 grams,
• Vegetable oil – 4 tbsp. spoons,
• Salt and spices to taste,
• Sour cream – 5 tbsp. spoons,
• Fresh dill.

Cooking process:

As in the previous recipe, you need to peel and prepare the potatoes for frying. Then cut it arbitrarily, rinse and dry.

Noble mushrooms need to be sorted and peeled, then washed and cut into small pieces.

Onions need to be peeled and cut into thin half rings.

Transfer the mushrooms and onions into the multicooker bowl and add vegetable oil, fry using the “Baking” mode. Cooking time 20 minutes.

Then add the potatoes to the mushrooms and onions, mix everything, and again selecting the “Baking” mode, fry the potatoes for 40 minutes. 10 minutes before the end of cooking our potatoes, you need to open the lid and add salt, spices, sour cream (cream) and chopped dill, mix everything. Finish frying the potatoes with the lid open.

You can also fry potatoes with the addition of meat, minced meat, and cheese. Even with sausages, you can fry very tasty potatoes, which your children will certainly appreciate.

Whole new potatoes fried in a slow cooker

And during the season of young potatoes, you can fry the smallest potatoes whole, even in their skins, to create an ideal side dish for any dish. In order to fry such potatoes, you need to select the smallest potatoes and wash them thoroughly with a brush.

Then pour vegetable oil into the bottom of the multicooker. You can also get delicious potatoes if you fry them in butter.

Then sprinkle the potatoes with aromatic salt (salt with the addition of various spices and herbs). Fry whole new potatoes in the “Baking” mode for 50 minutes.

Fried potatoes are rightfully considered one of the most popular and favorite dishes. I don’t mean French fries (although our assistant does an excellent job with this too), but regular potatoes in a frying pan with butter. There is nothing easier than throwing a piece of ghee in a frying pan and frying potato slices, right?

But one day I was puzzled by the question: will fried potatoes work in a slow cooker? And in general, is it even worth frying it in such an unusual way, if the frying pan is always at hand, and you have to wash it the same way as a multicooker bowl or a frying pan? And most importantly, will the finished dish be as tasty as in a frying pan?

An undoubted advantage of all multicookers is that at the end of the cooking program it will switch to auto-heating mode or turn off completely. This means that we will never spoil potatoes by being distracted for just a few minutes (let’s say on a phone call) and leaving them on the stove. That is, we won’t forget to turn it off, and this is already a big plus for the multicooker and due to this we reduce the “time spent at the stove” by half. Not bad anymore, right?

The second advantage is that during cooking the device will maintain the temperature that is provided by the program or that we set it in the multi-cook mode (if there is one). Also good!

Well, we have two obvious advantages, so it’s worth a try! Shall we start?

We will need:

• Potatoes - 6-7 medium tubers;
• Ghee butter - 1 tbsp. spoon;
• Vegetable oil - 2-3 tablespoons;
• Salt - to taste;
• Greens - dill, onion.

How to fry potatoes in a slow cooker

Peel and cut the potatoes as you like.

We put ghee and vegetable oil in the bowl and turn on the “frying” mode, but only until the readiness signal sounds and our butter has melted, after which we turn off the mode.

After 10 minutes (if anyone likes it more crispy, 15 minutes), open the lid, stir and sprinkle finely chopped dill and green onions on top. We close the lid, and this is where our participation in the preparation ends.

At the end of the program, open the lid (holding on to something so as not to fall from the mind-blowing aromas), mix again and place on plates.

Well, in conclusion, I want to answer the main question: did our dish turn out as tasty as in a frying pan? I answer: yes!

The fried potatoes in the slow cooker turned out delicious, with very tender and slightly golden browns.

But still, it was different from the one we usually fried in a frying pan and, for my taste and my rather capricious stomach, in a much better way.

Well, the empty and literally “licked” plates of my family only confirmed the excellent result!