All housewives can be divided into two categories: those who have fried potatoes are crispy, and those who, no matter how tries, cannot achieve a delicious crispy crust. It would seem that there is nothing easier than frying potatoes, but in fact it turns out that even here there is a primordiality. In this article you will learn the secrets of cooking fried potatoes in a slow cooker for every taste.

Classical fried potatoes in a slow cooker

If you are just starting to comprehend the art of frying perfect potatoes, we suggest testing yourself as a classic recipe for preparing this dish.

You will not need so much:

• potatoes - 4 pcs;
• salt - to taste;
• sunflower oil.

Recipe for cooking fried potatoes in a slow cooker:

1. Peel the tubers and pour them with water so that it completely covers the tops - so they will not darken.
2. Cut the potatoes with cubes.
3. In a multicier bowl, heat the sunflower oil on the "Frying" program.
4. Pour all the water from the potatoes, throwing it into a colander.
5. Pour the barbells into hot oil, lower the lid and (important) do not mix for 3-5 minutes. If you want to get a crisp with a rosy crust.
6. Then, in a few movements of a wooden shoulder blade, turn the potatoes, trying not to break the cubes. Ideally, the mass should be turned over with layers, and on the back of them there should be a rosy crust.
7. Change the program to "Baking", lower the lid again and wait another 5 minutes.
8. Turn over again with a few simple movements and leave under the lid for 5 minutes.
9. Before the third turning, salt fried potatoes in a slow cooker and prepare the last 5 minutes.

Fried potatoes with mushrooms in a slow cooker

We offer to complicate the task a little and cook fried potatoes in a slow cooker with mushrooms. In addition to ordinary champignons that will be found in any supermarket, you can add a couple of soaked white mushrooms for aroma. They are often sold in dried form, and to soak them, pour the mushrooms with boiling water for 10-15 minutes. In no case do not pour the broth - it can be used to prepare a delicious soup or sauce.

Prepare the following products:

• potatoes - 4 pcs;
• champignons - 200 g;
• onions - 1 pc;
• sunflower oil;
• salt is to taste.

Step -by -step cooking of fried potatoes in a slow cooker:

1. Peel the tubers, rinse the mushrooms under running water, but do not leave them wet, otherwise they absorb moisture, become watery, and fried potatoes will not turn out so crispy.
2. Cut the potatoes with cubes and put the sunflower oil in the “baking” warmer in the “Baking” program.
3. Fry the potatoes until light brown brown, and then add champignons chopped with plates.
4. Remove the husk from the bow, chop it finely and add it to the slow cooker.
5. Mix the contents of the bowl, salt to taste, lower the lid and cook for 15 minutes.
6. Stir periodically and make sure that all liquid evaporates. It happens that mushrooms give too much water, then it takes a little more time to leave. Potatoes with mushrooms should be fried, but if you like a softer stewed consistency, you can leave it as it is.

It is very tasty to serve such fried potatoes in a slow cooker with adjika or home lecho.

Fried potatoes in a vestibous multicooker

In the restaurant menu, you can almost always meet potatoes in a rustic. This is a tasty and very easy to prepare dish that diversifies your diet. It differs from ordinary fried potatoes in that it has a more saturated “home” aroma, the secret of which lies in fat.

To make fragrant potatoes in a rustic, take the following products:

• potatoes-4-5 pcs;
• pork fat - 30 g;
• chicken egg - 2 pcs;
• salt - to taste;
• fresh greens.

How to make a village fried potatoes in a slow cooker:

1. Clean the potatoes and cut it with “skirts”, first laying out the tuber, and then cutting each half into 4-6 parts (depending on the size).
2. In a multicier bowl on the "Frying" program, melt the lard chopped into small pieces.
3. When all the fat will move away, you can take out or leave in a slow cooker - as you like.
4. Fry potatoes in hot fat until cooked.
5. Salt the potatoes in a rustic one at the very end. Then pour it with whipped eggs and lower the lid.
6. After 3-5 minutes. Frown potatoes in a slow cooker can be served on the table, having previously sprinkled with fresh herbs.

Young fried potatoes in a slow cooker

For some reason, it is believed that young potatoes cannot be frying, they say, it turns out tasteless. However, it is completely incomprehensible where such a prejudice came from, because young fried potatoes in a slow cooker according to this recipe come out incredibly appetizing. It can be served as a full -fledged dish or as a side dish for meat, poultry or fish.

Prepare the following ingredients:

• young small potatoes - 1 kg;
• butter - 50 g;
• salt - to taste;
• fresh dill - 1 bundle.

To do this, it is better to choose the most small young potatoes that you can find - so it will be fried faster, and it will look much more interesting. The size of the tubers should be no more than a walnut. So that they are fried simultaneously and evenly, select potatoes of approximately the same size. The advantage of such small potatoes is also that it, as a rule, is cheaper if you buy on the market.

Making young fried potatoes in a slow cooker is very simple:

1. To clean such a small young potato, pour it into a large pot, add a couple of handfuls of large sodium or sea salt, cover with a lid and shake it properly. After 5 minutes of such exercises, you will receive completely clean and neat tubers that will only remain from mud and salt.
2. Put the washed potatoes into a multicier pan, pour water and bring to a boil at the cooking program.
3. Boil the potatoes until half -cooked and throw it on a colander. If you first boil the tubers, and only then fry, they will retain and do not collapse.
4. Heat the butter in the multicooker on the “Frying” program and fry young potatoes until a brood is formed. To do this, try more often and as accurately as possible to turn the tubers.
5. In 3 min. Add salt to taste until cooked.
6. Serve young fried potatoes in a slow cooker, sprinkling with dill abundantly.

Fried fried potatoes in a slow cooker

Free potatoes today are extremely popular and present on the menu of almost every institution offering to quench hunger, ranging from food tracks and bistro, ending with restaurants. The popularity of this uncomplicated dish is obvious, and many believe that it is the property of the McDonalds, but the barn -fried bar has become a favorite delicacy long before the famous network of fast food restaurants. This happened in France around 1840, when an unknown Paris chef washed with butter with frying potatoes. We suggest with all our hearts to thank him for this oversight, preparing your own fried potatoes in a multicooker.

What will be needed:

• potatoes - 1 kg;
• sunflower oil - 500 ml;
• salt is to taste.

Recipe for cooking fried potatoes in a slow cooker:

1. Peel the tubers and cut them into strips. There is a special knife for a relief cut of potatoes with bars for the preparation of free. Also, in supermarkets, you can often find frozen semi -finished products - already chopped and prepared potatoes, which can only be fried and salt.
2. Pour sunflower oil into a multicier bowl and warm it well at the Frying program.
3. Fry the potatoes in small portions so that the cubes are not crowded, and each of them could swim in oil, covered with a blond crust from all sides. If your multicooker model has a “free potato” function and there is a grid for its preparation, use it. If there are no nets, take out the fried straw with a slotted spoon and put it on a plate covered with paper towels to remove excess oil.
4. When laying out every new portion of fried potatoes from a multicooker, do not forget to suck it slightly.

Fried potatoes in a multicooker in Korean

Now it sounds ridiculous, but when the potatoes got into Europe, it was considered poisonous, putting it on a par with the Belladona and ... tomatoes. The fact is that wild potatoes taste quite bitter and requires thorough heat treatment. Later, when the potatoes were still tasted and fell in love, the opinion changed dramatically, and the tubers were even considered a powerful love potion for some time. Today it is prepared far beyond the borders of Europe, and now we will talk about one of the most popular home dishes of Korean cuisine.

What products will be needed:

• beef or pork without bone - 300 g;
• potatoes - 1 kg;
• green onions - to taste;
• garlic - 3 teeth;
• soy sauce - 2 tbsp. l.;
• sesame - 1 tbsp. l.;
• salt, spices - to taste;
• olive oil.

If there is no olive oil, use refined sunflower.

Step -by -step cooking of fried potatoes in a multicooker according to Korean recipe:

1. Rinse the meat fillet in cold water, dry with paper towels and cut medium -sized cubes.
2. Peel the potatoes and cut with round slices 5-7 mm thick.
3. In a multicier pan, heat the olive oil on the "Frying" program and fry the meat in it until a brutal crust.
4. Salt the meat, but not too much, because in soy sauce, which should also be added at this stage, salt is contained. Together with the sauce, add garlic missed through the press and finely chopped green onions.
5. After 5 min. Add potatoes to the slow cooker, change the program for “baking”, lower the lid and cook for 15-20 minutes. While the potatoes are not fried.
6. At the very end, sprinkle the dish with sesame seeds and let it brew with a multicooker turned off for 5 minutes.

Useful advice: so that fried potatoes in a slow cooker prepare faster, clean it, cut it, and then pour boiling water, and then completely dry it.

Fried potatoes with vegetables in a slow cooker

It is no secret that fried potatoes are rather high -calorie and, by and large, a harmful dish, but, you see, damn delicious! In order not only to reduce the risk of this dangerous yummy to a minimum, but also to benefit from a meal, we suggest adding several useful vegetables to the potatoes.

To prepare a hearty dinner for a large company, prepare the following products:

• potatoes - 1 kg;
• carrots - 1 pc;
• onions - 1 pc;
• bulgarian pepper red and green - 3 pcs;
• eggplant - 1 pc;
• tomatoes - 3 pcs;
• fresh greens - 1 bundle;
• sunflower oil;
• salt, spices - to taste.

Interesting: there are a lot of varieties and varieties of potatoes, but wild potatoes, which are the progenitor of cultivated varieties, has a bitter taste. Despite this, the natives of South America still eat it, spending time and time to eliminate bitterness by soaking and heat treatment, instead of planting cultural varieties.

How to cook useful fried potatoes in a slow cooker:

1. Prepare all the vegetables by cleaning the peel and cores. Remove the peel from tomatoes, pouring them first with boiling water, and then with cold water.
2. In the often multicooker, heat a small amount of sunflower refined oil on the Frying program.
3. While heating the oil, cut the potatoes with a straw with a thickness of 5-7 mm.
4. Pour the potatoes into a slow cooker, lower the lid and fry, stirring periodically, until half -cooked.
5. At this time, get the preparation of vegetables. Cut the onion with thin half rings, eggplant and tomatoes - small cubes, bell pepper - straws, rub the carrots on a coarse grater, and finely chop the greens with a knife.
6. Add everything to the semi -finished potatoes except tomatoes and greens, salt and mix.
7. Reduce the cooking temperature or change the program for “baking” and cook until the vegetables become soft. Now you can add tomatoes, darken under the lid for another 5 minutes, turn off the slow cooker and let the dish brew a little.
8. Before serving, sprinkle fried potatoes with vegetables in a slow cooker with herbs.

Fried potatoes in a slow cooker: video recipe