Delicious fried potatoes are obtained in a slow cooker. If you want to try cooking, check out our cooking tips. And if you have your own "chips" - share them in the comments.

Fried potatoes in a slow cooker

Fried potatoes It would seem that it could be easier! But it turns out not, when preparing this dish, you need to take into account some secrets of cooking, so that as a result you get beautiful potatoes golden brown on the outside and crumbly on the inside. Some secrets for cooking fried potatoes not only in a slow cooker, but also in a pan:

• Potatoes for frying should be chosen with a lower starch content,
• Peeled potatoes need to be poured cold water and hold it 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 salt at the end of frying or even after cooking, and not at first.

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

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

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

Proper cooking of fried potatoes in a slow cooker.

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

After we cut the potatoes into strips or sticks (arbitrarily), put them in a colander and put them under a stream of cold water, rinse. Then we transfer the potatoes to a towel spread on the table and dry them. This recommendation is for high starch potatoes.

Pour into the multicooker bowl vegetable oil 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 end of cooking signal sounds, you need to open the lid and salt the potatoes, you can add a variety of spices to taste.

Carefully use a spatula to lift the bottom fried potato layer up, thus slightly mixing the potatoes.

Don't stir too hard, as it won't fall apart or crumble. Close the multicooker lid and continue cooking until the end of the program.

Such fried potatoes in a slow cooker are good as an independent dish with onions, and as a side dish for dishes. We report supplements to ourselves and do not even notice how it disappears from the plate!

But potatoes will be even tastier if cooked with mushrooms and cream or sour cream.

Potatoes in a slow cooker with mushrooms and cream

To cook 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 green dill.

Cooking process:

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

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

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

Mushrooms and onions are transferred to the multicooker bowl and add vegetable oil, fry, selecting the “Baking” mode. Cooking time 20 minutes.

Then add the potatoes to the mushrooms and onions, mix everything, and again select 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. Fry the potatoes with the lid open.

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

Whole young potatoes fried in a slow cooker

And in the season of young potatoes, you can fry the smallest potatoes as a whole, even in their uniforms, you get the perfect 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. Also, a delicious potato is obtained if you fry it on butter.

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

All housewives can be divided into two categories: those who make fried potatoes crispy, and those who, no matter how hard they try, 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 are some tricks. In this article, you will learn the secrets of cooking fried potatoes in a slow cooker for every taste.

If you are just starting to learn the art of frying perfect potato we invite you to test yourself classic recipe cooking this dish.

You don't need much:

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

1. Peel the tubers and fill them with water so that it completely covers the tops - so they do not darken.
2. Cut potatoes into chunks.
3. Heat the sunflower oil in the multicooker bowl on the “Frying” program.
4. Drain all the water from the potatoes by placing them in a colander.
5. Pour the sticks into the hot oil, lower the lid and (important) do not stir for 3-5 minutes if you want to get a crispy potato with a golden crust.
6. Then, with a few movements of a wooden spatula, turn the potatoes over, being careful not to break the sticks. Ideally, the mass should turn over in layers, and on the back of them there should be a golden 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 covered for 5 minutes.
9. Before the third turn, salt the fried potatoes in the slow cooker and cook for 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 the usual champignons, which can be found in any supermarket, you can add a couple of soaked porcini mushrooms for flavor. They are often sold dried, and to soak them, pour boiling water over the mushrooms for 10-15 minutes. In no case do not pour out the broth - it can be used for cooking delicious soup or sauce.

Prepare the following foods:

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

Step by step cooking fried potatoes in a slow cooker:

1. Peel the tubers, rinse the mushrooms under running water, but do not leave them wet, otherwise they will absorb moisture, become watery, and the fried potatoes will not turn out so crispy.
2. Cut the potatoes into cubes and put in sunflower oil heated on the “Baking” program.
3. Fry the potatoes until a light golden crust forms, then add the champignons cut into slices.
4. Remove the husk from the onion, finely chop it and add to the slow cooker.
5. Stir the contents of the bowl, salt to taste, lower the lid and cook for 15 minutes.
6. Stir occasionally and make sure all the liquid has evaporated. It happens that mushrooms give too much water, then it takes a little more time for it to go away. The potatoes and mushrooms should be browned, but if you like a softer stew, you can leave them as they are.

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

Rustic fried potatoes in a slow cooker

AT restaurant menus you can almost always find country-style potatoes. This is a delicious and very easy-to-prepare dish that will diversify your diet. It differs from ordinary fried potatoes in that it has a richer "homemade" flavor, the secret of which lies in the fat.

To make fragrant rustic potatoes, take the following products:

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

How to make rustic fried potatoes in a slow cooker:

1. Peel the potatoes and cut them into wedges, first halving the tuber and then cutting each half into 4-6 pieces (depending on size).
2. In a multicooker bowl on the “Frying” program, melt the lard, cut into small pieces.
3. When all the fat is melted, the cracklings can be removed or left in the slow cooker - as you like.
4. Fry potatoes in hot fat until tender.
5. You need to salt the potatoes in a rustic way at the very end. Then fill it with beaten eggs and lower the lid.
6. After 3-5 min. fried potatoes in a slow cooker can be served on the table, after sprinkling with fresh herbs.

Young fried potatoes in a slow cooker

For some reason, it is believed that young potatoes cannot be fried, they say, it turns out to be 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 full meal or as a side dish for meat, poultry or fish.

Prepare the following ingredients:

• young medium-sized potatoes - 1 kg;
• butter - 50 g;
• salt - to taste;
• fresh dill - 1 bunch.

For this dish, it is better to choose the smallest young potatoes that you can find - this way they will fry faster, and it will look much more interesting. Tuber size should not exceed walnut. So that they fry simultaneously and evenly, pick up potatoes of approximately the same size. The advantage of such small potatoes is that they are usually the cheapest if you buy in the market.

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

1. To peel such small new potatoes, pour them into a large saucepan, add a couple of handfuls of coarse table or sea salt, cover and shake well. After 5 minutes of such exercises, you will get completely clean and neat tubers, which will only be washed from dirt and salt.
2. Transfer the washed potatoes to a multicooker pan, fill with water and bring to a boil on the “Cooking” program.
3. Boil potatoes until half cooked and drain in a colander. If you first boil the tubers, and only then fry them, they will retain their shape and not fall apart.
4. Heat the butter in a slow cooker on the “Frying” program and fry the new potatoes until golden brown. To do this, try to turn the tubers over less often and as carefully as possible.
5. For 3 min. until cooked, add salt to taste.
6. Serve baby fried potatoes in a slow cooker, sprinkling generously with dill.

Fried French fries in a slow cooker

French fries are extremely popular today and are on the menu of almost every place that offers to satisfy hunger, from food trucks and bistros to restaurants. The popularity of this uncomplicated dish is obvious, and many believe that it is the property of McDonald's, however, fried sticks in oil became a favorite delicacy long before the famous fast food chain appeared. It happened in France around 1840, when an unknown Parisian chef went too far with oil when frying potatoes. We offer to thank him from the bottom of our hearts for this oversight by preparing our own fried french fries in a slow cooker.

What you need:

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

Recipe for fried potatoes in a slow cooker:

1. Clean the tubers and cut them into strips. There is a special knife for embossing potatoes into strips for making french fries. Also in supermarkets you can often find frozen semi-finished products - already chopped and prepared potatoes, which only need to be fried and salted.
2. Pour the sunflower oil into the multicooker bowl and heat it well on the “Frying” program.
3. Fry the potatoes in small portions so that the sticks are not crowded, and each of them can float in oil, becoming covered with a golden crust on all sides. If your model of the multicooker has the "French fries" function and there is a grid for its preparation, use it. If there is no mesh, remove the fried straws with a slotted spoon and put on a plate lined with paper towels to remove excess oil.
4. Spreading each new serving of fried potatoes from the slow cooker, do not forget to add a little salt to it.

Fried potatoes in a multicooker in Korean

Now it sounds ridiculous, but when the potato came to Europe, it was considered poisonous, putting it on a par with belladonna and ... tomatoes. The fact is that wild potatoes taste quite bitter and require a thorough heat treatment. Later, when they nevertheless tasted and fell in love with potatoes, the opinion changed dramatically, and for some time the tubers were even considered a powerful love potion. Today it is prepared far beyond Europe, and now we will talk about one of the most popular homemade Korean dishes.

What products will be needed:

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

If olive oil is not available, use refined sunflower oil.

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

1. Rinse the meat fillet in cold water, pat dry with paper towels and cut into medium-sized cubes.
2. Peel the potatoes and cut into round slices 5-7 mm thick.
3. In a multi-cooker pan, heat the olive oil on the "Fry" program and fry the meat in it until golden brown.
4. Salt the meat, but not too much, because the soy sauce, which should also be added at this stage, contains salt. Together with the sauce, add garlic passed through a press and finely chopped green onions.
5. After 5 min. add potatoes to the slow cooker, change the program to "Baking", lower the lid and cook for 15-20 minutes until the potatoes become crispy.
6. At the very end, sprinkle the dish with sesame seeds and let it brew with the slow cooker turned off for 5 minutes.

Helpful Hint: To cook fried potatoes in a slow cooker faster, peel them, cut them, and then pour boiling water over them, then dry them completely.

Fried potatoes with vegetables in a slow cooker

It's no secret that fried potatoes are quite high in calories and by and large harmful dish, but, you see, damn tasty! In order not only to minimize the risk of this dangerous yummy, but also to get the benefits of the meal, we suggest adding some healthy vegetables to the potatoes.

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

• potatoes - 1 kg;
• carrots - 1 pc;
• onion - 1 pc;
• bell pepper red and green - 3 pcs;
• eggplant - 1 pc;
• tomatoes - 3 pcs;
• fresh herbs - 1 bunch;
• 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, have a bitter taste. Despite this, it is still eaten by the natives of South America, spending time and energy to eliminate bitterness through soaking and heat treatment, instead of planting cultivars.

How to cook healthy fried potatoes in a slow cooker:

1. Prepare all vegetables by removing skins and cores. Remove the peel from the tomatoes by first dousing them with boiling water, and then with cold water.
2. In the thicket of the multicooker, heat a small amount of refined sunflower oil on the “Frying” program.
3. While the oil is heating, cut the potatoes into strips 5-7 mm thick.
4. Pour the potatoes into the slow cooker, lower the lid and fry, stirring occasionally, until half cooked.
5. At this time, prepare the vegetables. Cut the onion into thin half rings, the eggplant and tomatoes into small cubes, the bell pepper into strips, grate the carrots on a coarse grater, and finely chop the greens with a knife.
6. Add everything except tomatoes and herbs to the semi-finished potatoes, salt and mix.
7. Lower the cooking temperature or change the program to "Bake" and cook until the vegetables are soft. Now you can add the tomatoes, simmer under the lid for another 5 minutes, turn off the slow cooker and let the dish brew a little.
8. Before serving, sprinkle the fried potatoes with vegetables in a slow cooker with herbs.

Fried potatoes in a slow cooker: video recipe

Fried potatoes are rightfully considered one of the most popular and favorite dishes. I do not mean french fries (although our assistant does a great job with this too), but ordinary potatoes in a frying pan with butter. There is nothing easier than throwing a piece of ghee into the pan and frying potato slices, right?

But once I was puzzled by the question, but will it turn out fried potatoes in a slow cooker? And in general, is it worth frying it like that at all? in an unusual way, if the frying pan is always at hand, but to wash that the bowl from the multicooker, that the pan will have to be the same? And most importantly, will the finished dish be as tasty as in the pan?

The 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. And this means that we will never spoil a potato by being distracted for just a few minutes (let's say a phone call) and leaving it on the stove. That is, we will not forget to turn it off, and this is already a big plus for the multicooker, and due to this, we halve the “time spent at the stove”. Not bad anymore, right?

The second plus is that during cooking, the device will maintain the temperature that is provided by the program or that we have set for it in the multi-cook mode (if any). Also good!

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

We will need:

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

How to fry potatoes in a slow cooker

Peel and cut potatoes as you like.

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

After 10 minutes (if someone likes more roasted 15 minutes), open the lid, mix and sprinkle with finely chopped dill and green onion on top. We close the lid, and this is where our participation in the preparation is over.

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

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

Fried potatoes in a slow cooker turned out deliciously delicious, with very tender and slightly golden roasts.

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

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

Time: 40 min.

Servings: 3-4

Difficulty: 2 out of 5

Recipe for appetizing fried potatoes in the Redmond slow cooker

Frying potatoes is not good for everyone. This art used to be available only to the most patient.

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

Now cooking fried potatoes in the Redmond RMC-M 4502 multicooker has become available even to an inexperienced and too busy hostess.

Fried potatoes in the 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. FROM a small amount oil fried potatoes in a multicooker will also not burn due to the non-stick coating of the multicooker bowl.

What to add to potatoes during frying is your choice. You can only put onion. Someone loves the recipe for fried potatoes with pumpkin and onions. It's better to start from the very beginning simple recipe which makes delicious fried potatoes.

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

The least starch is found in table potatoes, about 15% or 16%. This potato differs from fodder and technical good taste and the fact that it does 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, blot whole tubers, then each serving of chopped 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 refined 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 skin and dry the tubers with a paper towel. Cut them into cubes of arbitrary thickness, but not 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, lower 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. Flip the potato wedges with a plastic or wooden spatula. When they are lightly browned on all sides, close the lid.

Step 5

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

It can be just a pinch of ground black pepper, dried Provencal herbs, basil or dried dill, zira or turmeric.

The dish is gently 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 ruddy potatoes.

After the beep and the program is turned off, let the fried potatoes stand in the slow cooker for another five minutes.

Enjoy your meal!

See another version of this dish:

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Many cooks are wondering if it is possible to fry potatoes in a slow cooker so that it turns out identical to the one that everyone is used to doing in a pan. There are secrets to making delicious fried potatoes in a slow cooker. This dish you can diversify - season with onions, garlic or mushrooms, combine with meat or smoked meats.

How to cook fried potatoes in a slow cooker

Making your own fried potatoes in a slow cooker is very simple, but it is worth choosing the right ingredients so that the dish does not become mashed or turned into mush. To do this, you need to take a young fresh potatoes, preferably low starch, or a special roasting variety. The process involves the use of vegetable or butter - it is better to take refined sunflower or olive oil, as well as lard, bacon.

Frying potatoes in a slow cooker comes down to cutting the main product into slices, sticks or straws, sending it to the bottom of the bowl with hot oil and setting the appropriate mode. In addition to the roasting program, you can choose pastries, vegetables or multi-cook. It is allowed to season with onions, garlic, tomatoes or mushrooms. If you want to get a dish with a high calorie content, you should take meat, minced meat or smoked sausage. You need to cook for about 30-40 minutes, and to form a crust, use the tips at the end of the article.

Fried potatoes in a slow cooker - recipes with photos

Every home cook will need to know the recipe for fried potatoes in a slow cooker, because there is not always a frying pan in the house or there is no time to follow the dish on the stove. A multicooker will help out here, where you only need to load the prepared products and set the desired mode. After the end of the cooking time, the smart appliance will give a signal.

How to fry potatoes

• Time: 40 minutes.
• Servings: 5 persons.
• Calorie content of the dish: 225 kcal.
• Destination: for lunch.
• Cuisine: author's.
• Difficulty of preparation: easy.

How to cook fried potatoes in a slow cooker, the following simple recipe will tell you, facilitating the process, which can be painstaking and time-consuming in a pan. The cooked dish is low in cholesterol, rich in mild flavor and saves time. The potato turns out similar to a baked one, with a golden crust and a delicate texture.

Ingredients:

• potatoes - 1 kg;
• vegetable oil - a glass;
• butter - 50 g;
• onion - 100 g;
• spices for potatoes - 2 pinches.

Cooking method:

1. Prepare the potatoes - cut into large pieces, send with oil to the bottom of the bowl. Salt, pepper, set the baking or frying mode, cook for 20 minutes.
2. Stir, add onion half rings, repeat the program. Add butter, stir.
3. Serve with fresh leafy greens, vegetables, mustard cream sauce.

With mushrooms

• Time: 45 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 232 kcal.
• Purpose: for dinner.
• Cuisine: author's.

Fried potatoes with mushrooms in a slow cooker acquire a rich mushroom flavor, differ in bright baked crust and attractive content. Any mushrooms are suitable for cooking - champignons, porcini, chanterelles or oyster mushrooms. You can take fresh or frozen ones, but dry ones should first be soaked in boiling water for a couple of hours, then put into the rest of the mass.

Ingredients:

• champignons - 120 g;
• potatoes - half a kilo;
• onions - 2 pcs.;
• salt - 3 g;
• spices - 2 pinches;
• butter - 10 g;
• vegetable oil - 10 ml.

Cooking method:

1. Mushrooms cut into plates, fry in butter with chopped onions. Lightly salt, add potato cubes.
2. Turn on the baking mode for half an hour, cook without a lid to get a crispy crust.
3. Salt, season with spices, decorate with a sprig of rosemary, cheese sauce.

With lard

• Time: half an hour.
• Number of servings: 8 persons.
• Calorie content of the dish: 242 kcal.
• Destination: for lunch.
• Cuisine: author's.
• Difficulty of preparation: medium.

Potatoes with lard in a multicooker have a high calorie content, but acquire incredible taste with an appetizing aroma. Added onions with garlic, spices for potatoes, which are already sold ready-made, will help strengthen these properties. Decorate fried potatoes preferably with dill or parsley, and serve preferably with pickles, sauerkraut and tomato sauce.

Ingredients:

• potatoes - 1000 g;
• salted fat - 175 g;
• onion - 1 pc.;
• garlic - 4 cloves;
• vegetable oil - 20 ml;
• parsley - 40 g.

Cooking method:

1. Cut potatoes into cubes.
2. Wash the fat from salt, cut off the skin, chop into pieces, put on the bottom of a heated bowl, fry in the frying mode until the fat is rendered and a crisp appears.
3. Remove the roast, put the potatoes, onion half rings, pepper.
4. Fry until golden brown, crush the garlic cloves, sprinkle with crispy fry, chopped parsley.

With onion

• Time: 1 hour.
• Servings: 10 persons.
• Calorie content of the dish: 221 kcal.
• Purpose: for dinner.
• Cuisine: author's.
• Difficulty of preparation: medium.

Fried potatoes with onions in a slow cooker is considered classic snack and a versatile side dish. It is good to serve on its own with garlic sauce and vegetables or make hearty meal with chicken, meat or fish. Specially bought white potatoes for frying will make the appetizer crispy and fried, and onions in combination with green will add spice.

Ingredients:

• potatoes - 1500 g;
• sunflower oil - half a glass;
• onions - 5 pcs.;
• salt - 5 g;
• black pepper - 5 g.

Cooking method:

1. Peel the potatoes, wash, pour water to release the starch. Cut into strips, put with butter on the bottom of the bowl, set the baking program for half an hour.
2. Pour onion cubes, salt, pepper, hold for 20 minutes. Switch the program to multicook with a temperature of 170 degrees and wait 15 minutes.
3. For a crispy crust effect, you can immediately set the multi-cook program with 170 degrees for half an hour.
4. Serve with sour cream, salad with fresh vegetables.

With meat

• Time: 1.5 hours.
• Servings: 4 persons.
• Calorie content of the dish: 239 kcal.
• Destination: for lunch.
• Cuisine: author's.
• Difficulty of preparation: medium.

The recipe for fried potatoes with meat in a slow cooker involves taking pork or beef pulp, frying it with thin sticks with seasonings and spicy vegetables. The potatoes according to this recipe are fragrant, with a taste of garlic chips and soy sauce. Sesame grains add piquancy to it, you can call this dish an improved Thai dish with sweet and sour pork.

Ingredients:

• potatoes - half a kilo;
• pork - 600 g;
• green onions - a bunch;
• garlic - 2 cloves;
• soy sauce - 30 ml;
• olive oil - 20 ml;
• sesame - 10 g.

Cooking method:

1. Peel the potatoes, cut into round slices, chop the meat into cubes, chop the onion and garlic.
2. Pour oil into the bottom of the bowl, lay out the products, pour soy sauce, to cover with a lid. Set the baking mode for an hour.
3. Add sesame seeds, then simmer in the heating mode for 15 minutes.

with minced meat

• Time: 45 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 249 kcal.
• Purpose: for dinner.
• Cuisine: author's.
• Difficulty of preparation: medium.

Fried potatoes with minced meat will help out when you urgently need to cook dinner, but you no longer have the strength to make it. It remains to peel the vegetables, combine with minced meat and set the cooking mode. It is recommended to take mixed minced pork and beef for the dish, preferably with a small amount of fat. For more easy option Chicken or turkey will do. You will have to stir the appetizer several times during the cooking process.

Ingredients:

• potatoes - 1000 g;
• minced meat - 250 g;
• onion - 1 pc.;
• butter - 30 g.

Cooking method:

1. Heat the bowl, put the butter to melt it.
2. Cut the potatoes into cubes, chop the onion, shift with minced meat to the bottom of the bowl.
3. Salt, pepper, mix.
4. Cover with a lid, set the buckwheat mode, cook until the signal. Serve with sour cream or mayonnaise.

puff potatoes

• Time: 1 hour.
• Servings: 5 persons.
• Calorie content of the dish: 256 kcal.
• Destination: for lunch.
• Cuisine: author's.
• Difficulty of preparation: medium.

Potatoes in layers in a slow cooker will become signature dish cook, if he learns the secrets of cooking. The following recipe with a photo will help him in this. It is relatively simple, but allows you to prepare a delicious appetizer with a rich aroma and a baked creamy cheese crust.

Ingredients:

• vegetable oil - 20 ml;
• potatoes - 5 pcs.;
• eggs - 2 pcs.;
• chicken fillet- 1 PC.;
• dried paprika - 5 g;
• onion - 1 pc.;
• hard cheese - 50 g.

Cooking method:

1. Lubricate the bowl with oil, lay out thinly sliced ​​\u200b\u200bpotato slices.
2. Lay the chicken fillet in the second layer, salt, sprinkle with paprika.
3. Put onion half rings, grated cheese.
4. Fill dish with beaten eggs.
5. Set the baking mode to 50 minutes. Cook with the valve slightly open to allow air to escape.
6. Serve by cutting the dish into portions.

With chicken

• Time: 1 hour.
• Servings: 4 persons.
• Calorie content of the dish: 259 kcal.
• Purpose: for dinner.
• Cuisine: author's.
• Difficulty of preparation: medium.

Fried chicken with potatoes in a slow cooker will become great option a dinner that will feed the whole family and cook quickly. For cooking, you will need chicken meat - it is better to take the thighs, but wings and fillets are also suitable. Depends on your preference. Hips are the best option, because in the end tasty snack it will turn out moderately soft and tender, appetizing.

Ingredients:

• chicken thighs - 4 pcs.;
• potatoes - 8 pcs.;
• onions - 2 pcs.;
• carrots - 2 pcs.;
• water - 0.2 l.

Cooking method:

1. Rinse the thighs, remove the bones, cut into pieces, put on the oiled bottom of the bowl.
2. Cook on the frying function for 10 minutes, stirring constantly.
3. Introduce onion half rings, finely grated carrots. Fry for 10 minutes.
4. Add potato cubes, mix, salt, pepper, you can season with bay leaf.
5. Pour in water, simmer for 40 minutes under the appropriate mode.
6. Serve with chopped herbs.

with sausages

• Time: half an hour.
• Servings: 3 persons.
• Calorie content of the dish: 221 kcal.
• Destination: for lunch.
• Cuisine: author's.
• Difficulty of preparation: simple.

How to cook potatoes with sausages in a slow cooker is described in detail in the instructions below. This excellent lunch option will be appreciated by all households, because no one refuses fried potatoes with smoked or regular sausages. Pleasant aroma, rich taste and appetizing crispy crust will make it a favorite dish of the whole family. It is prepared quickly, without requiring special skills.

Ingredients:

• potatoes - 6 pcs.;
• onion - 1 pc.;
• sausages - 3 pcs.;
• sunflower oil - 2 teaspoons;
• butter - 40 g.

Cooking method:

1. Cut the potatoes into slices, sausages into slices, chop the onion.
2. Pour oil into the bottom of the bowl, set the baking mode, lay onions, after 10 minutes add potatoes with sausages, salt.
3. Stir, cover, cook the dish for 20 minutes. Season with butter, garlic, green onions.

with garlic

• Time: 50 minutes.
• Servings: 2 persons.
• Calorie content of the dish: 213 kcal.
• Purpose: for dinner.
• Cuisine: author's.
• Difficulty of preparation: medium.

How to cook delicious fried potatoes with garlic in a slow cooker, you can find out from the following recipe. Thanks to him, the dish will turn out incredibly fragrant, with a pleasant smell that makes you want to try it. In addition to garlic cloves, the recipe provides for spicy dill, parsley, cilantro or oregano. It is good to use allspice or rosemary, thyme.

Ingredients:

• potatoes - 5 pcs.;
• butter - 20 g;
• garlic - 4 cloves;
• dill - 40 g.

Cooking method:

1. Cut potato tubers into strips, put on butter. Set the baking mode.
2. Cook 40 minutes.
3. 10 minutes before the end of cooking, add pressed garlic, chopped dill, salt and pepper.
4. After mixing, let it brew.

There are several options for how to fry potatoes in a slow cooker so that they remain crispy, and not boiled or stewed. Here are the basic ideas for making appetizing fried dish from eminent chefs:

1. Fried potatoes in a slow cooker, cut into bars, will become crispy and acquire a beautiful fried crust if you first heat the oil mixture in the frying mode and pour out the pieces, immediately closing the lid. It is important not to stir the pieces for the first five minutes, otherwise the crust will not turn out and the food will lose its shape.
2. It is best to use a wooden spatula for turning. It is ideal to turn food in large portions.
3. After that, you should change the program to baking, cook for another five minutes. Turn the fried potatoes over again, salt and leave for another five minutes.
4. Some people like it when fried potatoes are cut into slices - such a "country-style potato" is distinguished by a baked crust. To make it, you first need to melt the lard in the frying mode, fry gently on all sides with an open lid and salt at the end. If desired, you can pour it with beaten eggs, and serve with fresh herbs.
5. If the potatoes are small, up to half a centimeter in diameter, then it will turn out with fried crust when cooking whole without cutting. It is worth taking it about the same size, falling asleep with sea salt. Boil the washed balls until half cooked, fry with the frying function set in butter. You need to turn over rarely and carefully, and serve with dill.
6. Fried potatoes can also be made in a slow cooker, if you chop it with special long bars with a figured knife or use ready-made semi-finished products purchased. To get a fried crust on such potatoes, you need to heat it up well in the frying mode and lower the straw so that it floats in the contents of the bowl. After that, it remains to take it out and dry it with a paper towel. If the multicooker has a french fries function, then cooking will be easier, because a frying net is included with such devices.

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