You can also fry delicious potatoes with a crispy crust in a slow cooker. This cooking method requires less effort. Onions add a savory sweet note to the dish.

Ingredients

• 4-5 potato tubers;
• 1 onion;
• 4-6 tbsp. sunflower or olive oil.
• Salt, spices to taste.

Peel the potatoes, rinse. Remove the peel from the onion and wash it in running water.

Cut the potato tubers in any way: into circles, slices, strips. The pieces should not be too thin so that they retain their shape during cooking.

To make potatoes fried in a slow cooker crispy, you need to first soak the pieces in water for a few minutes, then rinse with cold water and dry them with a paper towel.

Finely chop the onion. Grease the bottom of the multicooker bowl with vegetable or olive oil. Place chopped potatoes on the bottom. Salt, pepper, season with spices and other seasonings. Select the “Roasting” program and set the cooking time to 30 minutes.

Then add the onion, close the lid again and leave for another 10 minutes. When the dish is ready, open the lid and leave to heat for 5 minutes. Serve in portions, garnished with herbs.

Country-style potatoes in a slow cooker

Country style potatoes

Appetizing fried potato wedges, crispy on the outside and soft on the inside, are an excellent appetizer and side dish for the main course.

Ingredients

• 1 kg of potatoes;
• 4 tbsp. sunflower or olive oil;
• 1 tsp oregano;
• 100 g dill;
• Salt, pepper, spices to taste.

Wash and peel the potatoes, cut out the eyes. Cut into medium-sized slices. Small tubers can be cut into 2 parts.

Prepare dressing for potatoes. In a deep bowl, mix refined vegetable or sunflower oil with salt. Add pepper, oregano and other spices to taste. Place the potato wedges in a plate with this sauce and mix thoroughly until all the pieces are soaked.

Place the potatoes along with the oil in the multicooker bowl. Close the lid and select the “Frying” mode. Set the cooking time to 40 minutes. Check and stir the potatoes periodically.

Before serving, rinse the dill and sprinkle it over the potatoes placed on plates.

Potatoes fried with mushrooms in a slow cooker

Mushrooms and potatoes are a good combination. Champignons will make the dish even more satisfying, and cream will add tenderness and sophistication.

Ingredients

• 600 g potatoes;
• 500 g of mushrooms (champignons or oyster mushrooms);
• 1 onion;
• 2 paprikas;
• 100 ml heavy cream;
• 50 g of greens;
• Refined sunflower or olive oil;
• Salt, pepper, spices to taste.

Wash and peel the potatoes. Cut the tubers into medium-sized cubes. Peel the onion, rinse in cool running water and finely chop.

Pre-soak the mushrooms in cold water to remove dirt. Then rinse again under cool water. Peel, remove membranes and cut into slices or slices.

Grease the bottom of the multicooker bowl with olive or sunflower oil. Select the “Fry” mode and wait until the oil heats up. Then add the onions and mushrooms and cook until the onions are soft and translucent and the mushrooms are golden brown.

Then add chopped potatoes and paprika. Add salt, pepper, spices to taste. Mix the cream with 50 ml of water and pour over the potatoes and mushrooms. Close the lid and set the cooking time to 40 minutes.

When the device signals that the dish is ready, add chopped greens. Close the lid and let it sit for 15 minutes so that the potatoes and mushrooms are saturated with aroma and taste.

Potatoes fried with cabbage in a slow cooker

Fried potatoes with cabbage in a slow cooker

Another ingredient that potatoes go well with is cabbage. When fried, it will acquire a piquant taste, complemented by tomato paste.

Ingredients

• 500 g potatoes;
• 300 g white cabbage;
• 1 onion;
• 2 tbsp. tomato paste;
• 1 fresh carrot;
• 1 glass of water;
• Sunflower or olive oil;
• Salt, spices to taste.

Wash the cabbage. Remove leaves. Chop into strips with a sharp knife. Wash the potatoes, peel them, remove the eyes. Cut into medium cubes.

Peel the carrots and cut into thin strips. Grease the multicooker bowl with sunflower or olive oil. Peel the onion, rinse and finely chop. Add cabbage, then potatoes, carrots and onions.

Pour tomato paste into a bowl. Salt, pepper, add spices and seasonings to taste. Close the multicooker bowl and set the “Frying” mode. Set the cooking time to 20 minutes.

Potatoes fried in a slow cooker with cheese

Potatoes with cheese

The cheese crust covering the potatoes will make the dish even more delicious. In a slow cooker, the cheese will be baked in an airy layer.

Ingredients

• 10 medium potatoes;
• 150 g cheese;
• 100 g mayonnaise (store-bought or homemade);
• 30 g butter;
• Salt, seasonings, pepper to taste.

Rinse the potatoes in cold water and remove the skins. Cut out the eyes and use a sharp knife to make deep, even cuts at a distance of approximately 5 mm.

Coat each potato with mayonnaise. Salt, pepper, add spices to taste. All cuts must be coated.

Grease the multicooker bowl with vegetable or olive oil. Fold the potatoes neatly, cut side up. Place a piece of butter on each potato. Turn on the multicooker, set the “Baking” mode. Set cooking time to 40 minutes.

Meanwhile, grate hard cheese on a fine grater. 10 minutes before the end of cooking, open the multicooker and sprinkle cheese all over the potatoes. Serve with chicken or meat.

Potatoes fried with pork in a slow cooker

You can add meat to the potatoes and make a hearty and nutritious stir-fry.

Ingredients

• 300 g lean pork;
• 4-5 potato tubers;
• 1 onion;
• 1 fresh carrot;
• 2-3 cloves of garlic;
• Salt, pepper, spices to taste;
• Olive and refined vegetable oil.

Prepare all ingredients. Rinse the meat, remove veins and excess fat. Cut into large cubes. Peel the onion, peel the potatoes and remove the eyes. Rinse under cold running water. Peel the garlic and finely chop or squeeze through a press.

Grease the multicooker bowl generously with olive or sunflower oil. Add the onions and carrots and cook on the “Fry” setting for 5-10 minutes until the onions become transparent.

Meanwhile, fry the pork in a frying pan. Heat it over high heat with vegetable oil. Cook the pieces of meat for 5-10 minutes until they are covered with a golden crust.

Place the fried meat in the slow cooker, along with the onions and carrots. Select the “Frying” mode, pour in a glass of clean water or vegetable broth. The liquid should cover the meat. Cook for 30 minutes, then add the diced potatoes.

Close the lid and cook for another half hour. Serve with vegetable salad.

Roast potatoes with chicken in a slow cooker

In the classic roast recipe, pork can be replaced with a lighter and dietary meat - chicken.

Ingredients

• 6-8 medium-sized potato tubers;
• 1 medium carrot;
• 1 onion;
• 2 cloves of garlic;
• 500 g chicken fillet;
• Salt, pepper, spices to taste;
• Olive or vegetable oil for frying.

Prepare chicken fillet. Rinse it in cold running water and cut into large pieces. Grease the bottom of the multicooker bowl with vegetable or sunflower oil and lay out the chicken pieces. Salt and pepper to taste, add spices.

Peel the onion and cut into large half rings. Place on top of chicken fillet.

Peel the potatoes, rinse, cut into large cubes. Place on top of onion rings. Salt and pepper again. Peel the carrots and cut into rings. Place a top layer on top of the potatoes.

Peel the garlic, chop finely and place in a slow cooker. Close the lid, select the “Frying” mode and set the cooking time to 2 hours. Serve hot.

Homemade roast with sour cream in a slow cooker

Roast is a classic recipe that can also be prepared in a slow cooker.

Ingredients

• 600 g of meat (pork or beef);
• 8 medium potato tubers;
• 1 medium onion;
• 2 tbsp. tomato paste;
• 2 tbsp. sour cream;
• Salt, pepper, spices to taste;
• 1 glass of water;
• 1 tbsp. vegetable or olive oil.

Peel the onions and carrots, cut them into small pieces. Peel the potatoes, rinse and cut into cubes. Rinse the meat in cold running water and cut into small cubes.

Grease the multicooker bowl with vegetable or olive oil. Fry the onions and carrots on the “Baking” mode for 15 minutes. Add meat and cook until lightened. Place potato pieces. Mix water with tomato paste and sour cream, pour this mixture over the potatoes.

Add bay leaf, salt and pepper to taste. Turn on the “Frying” mode and set the cooking time to 1 hour.

French fries in a slow cooker

Appetizing French fry sticks can be cooked not only in deep frying, but also in a slow cooker.

Ingredients

• 2-3 potato tubers;
• 1 liter of refined sunflower oil;
• Tomato sauce;
• 1 medium lemon.

Wash the potatoes and remove the skins with a special knife. Carefully remove the eyes. Wipe the tubers dry with a paper towel and cut into oval slices or medium-sized strips with a sharp knife.

Prepare deep fat in a multicooker bowl. Pour 1 liter of vegetable oil into the bottom and turn on the heat.

While the oil is heating, cut the potatoes into equal-sized pieces. Switch the multicooker to frying mode and set the cooking time to 30 minutes. Place the chopped potatoes in the oil. Lift from the bottom with a slotted spoon. When the oil begins to boil, close the multicooker lid. By the end of cooking, the fries will float to the surface and become golden brown.

Carefully remove the fries from the hot oil to avoid burning themselves. Prepare a paper towel in advance to place the potatoes on so that any remaining oil and excess fat can drain off. While the slices are lying on the towel, salt and pepper them. Serve hot with tomato sauce. You can drizzle lemon juice over the fried potatoes.

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 either fried, with an appetizing crust, or tender, more like a stew.

Fried potatoes in a slow cooker have many advantages. This is an amazing taste, a variety of recipes, and savings on cooking time.

Fried potatoes in a slow cooker - general cooking principles

The main ingredient of the dish is potatoes. The tubers need to be cleaned, the soil washed off, peeled, the eyes cut out and washed again. Potatoes prepared in this way can be cut as you like: into cubes, wedges, slices and even cubes. Potatoes that are too thin will fall apart when stirred. To preserve its shape as much as possible, it is better to cut the tuber into sticks 0.7-1 cm thick. The length of the sticks is not particularly important and can range from 3 to 5 cm.

Potatoes can be cooked with onions, without onions, or with garlic. In the first case, the onion is peeled and cut into small cubes or half rings. If garlic is used instead of onions, the cloves should be chopped very finely and placed in almost finished potatoes about five minutes before they are ready.

To fry potatoes, you can use vegetable or butter (or a mixture of them), melted fat, lard, or lard. To get a crust, the amount of fried potatoes in the slow cooker should be small, and they should be cooked with the lid open.

Fried potatoes in a slow cooker with onions

A traditional version of potatoes with onions, which turns out very similar to a dish from a frying pan. It can be cooked without onions.

Ingredients:

Six small potatoes;

Small onion or ½ large;

Three tablespoons of vegetable oil;

Cooking method:

Cut the prepared potatoes into cubes.

Turn on the appliance to baking mode. A variant of this mode is frying or “Pie”, frying time is 40 minutes.

Pour oil into the bowl and heat it up a little.

Place the potato wedges into the oil and stir.

Do not close the lid.

Chop the onion as desired.

After 5 minutes from the start of laying the potatoes, pour the onions on them.

After 20 minutes, stir the potatoes.

After 15 minutes, salt the potatoes.

Cook for another 5 minutes and taste.

If the potatoes are not ready yet, extend the frying time.

Fried potatoes in a slow cooker with a mixture of oils

By mixing two types of oil (vegetable and butter), you can achieve a special taste and preserve the beautiful shape of potato slices. If you fry potatoes only in butter, they will most likely fall apart.

Ingredients:

A kilogram of potatoes;

Half a glass of vegetable oil;

A tablespoon of butter;

Medium bulb;

Pepper and salt.

Cooking method:

Cut potatoes to your liking.

Heat vegetable oil in a multicooker, setting the baking or frying program for 25 minutes.

4 minutes after the start, when the oil has warmed up, add the potatoes.

While the potatoes are frying, chop the onion.

After the signal, add onion rings or cubes.

Run the same program for another 20 minutes.

Add butter to the prepared potatoes, mix gently and serve.

Garnish with chopped herbs on a plate.

Serve with fresh cucumbers or tomatoes.

Fried potatoes in a slow cooker with garlic

You can get very aromatic fried potatoes in a slow cooker if you replace the onion with garlic. This recipe also uses a blend of oils to enhance the wonderful flavor.

Ingredients:

Seven potatoes;

Two tablespoons of vegetable oil;

Three cloves of garlic;

A tablespoon of sweet butter;

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 the dried potato slices into slightly heated oil.

Cook for 10 minutes without touching with a spatula.

Carefully flip the fried potato layer over to the other side, snap the lid on and cook for another 10 minutes.

Repeat the turning procedure and fry the potatoes for the last ten minutes with the lid open.

While the fried potatoes are getting ready in the slow cooker, chop the garlic with a knife.

Mix dried dill and garlic pieces.

5 minutes before the end of the program, add the garlic-dill mixture, add salt, add butter and snap the lid on.

After the signal, stir the potatoes, place on plates and serve.

You can additionally garnish with fresh chopped dill.

Fried potatoes with fresh vegetables and steamed cutlets are very good.

Fried potatoes with mushrooms in a slow cooker

Incomparable potatoes with mushrooms are a great option for a quick dinner. You can prepare the dish with wild mushrooms or store-bought champignons.

Ingredients:

Six to seven potatoes;

Half a kilo of fresh mushrooms;

A tablespoon of vegetable oil;

One medium onion;

A bunch of fresh dill;

A little mixture of peppers to your taste;

Green onions (optional).

Cooking method:

Cut the potatoes into slices.

Wash the mushrooms, pat dry with a towel and cut into cubes or slices.

Cut the onion into small cubes.

Pour oil into the bowl.

Fry the mushrooms on the sauté program for five minutes.

Add the onion, stir, fry for another five minutes (do not close the lid).

Add potatoes.

Pour in two tablespoons of water.

Snap the lid on and fry on the same program for 20 minutes.

After 7-10 minutes, stir the contents of the bowl and close the lid again.

Five minutes before it’s ready, open the lid to get a crispy crust.

Salt and 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 slow cooker with eggplants

An original recipe for fried potatoes in a slow cooker with the addition of eggplant pieces. The dish will taste like potatoes with mushrooms. If desired, the recipe can be supplemented with onions and bell peppers.

Ingredients:

Six potatoes;

Two eggplants;

Three cloves of garlic;

Two tablespoons of vegetable oil;

A mixture of ground peppers;

Cooking method:

Cut the prepared potato tubers into cubes.

Wash the eggplants and cut them, together with the skin, into cubes of the same shape and size.

To remove the bitterness, salt the eggplants and leave for 10 minutes.

Chop the garlic with a knife.

Wash the eggplants and dry them with paper towels.

Pour the oil into the bowl and hold it on the frying program for 2-3 minutes to warm it up.

Start the baking program for 40 minutes.

Add potatoes, eggplants and garlic.

Close the lid.

Stir the ingredients of the dish 2-3 times throughout, opening the lid.

Five minutes before readiness, add salt and pepper. You can enhance the taste with ground ginger and cumin.

Serve as a separate dish or as a side dish for meat or cutlets.

Fried potatoes in a slow cooker with bacon, spices and eggs

An original recipe for simple potatoes, which in this dish turns into a real culinary masterpiece. A few pieces of bacon, oriental spices and chicken eggs - that's what makes this version of fried potatoes in a slow cooker something amazing.

Ingredients:

A 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;

Two tablespoons of vegetable oil.

Cooking method:

Cut fresh aromatic lard into thin slices.

Cut the potatoes into strips.

Chop the garlic with a knife.

Cut the onion into cubes or half rings.

Chop the greens as finely as possible.

Turn on the frying program and throw pieces of lard into the bowl.

Fry the bacon for 15 minutes. The lard should be rendered.

Do not remove the cracklings from the bowl.

Place potato strips.

Fry for 10 minutes. Do not stir, close the lid.

Add garlic and onion over potatoes and stir.

Season the dish with curry and coriander, pepper and mix again.

Beat the eggs on top, but do not mix.

Cover with chopped herbs.

Switch the program to extinguishing mode by setting the timer for 15 minutes.

Stir when serving.

Fried potatoes in a slow cooker - tricks and useful tips

To form an appetizing crust on potato slices, you need to fry them in well-heated oil. To do this, about five minutes should pass from the moment the frying, baking, etc. program is turned on.

To prevent potato slices from sticking together during frying and to retain their shape as much as possible, they need to be soaked in cold water for 2-3 hours. During this time, the starch will be released, thanks to which fried potatoes in a slow cooker will turn out as beautiful and fried as in a frying pan. All that remains is to remove it from 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 retain their shape: they will simply become mashed.

Do not salt potatoes at the beginning of frying. Salt absorbs oil very well, so the potatoes will turn out soft and lose their shape. You can salt the dish 5-7 minutes before the end of the appliance’s operation.

When choosing a potato variety for frying, preference should be given to red or yellow potatoes. White tubers are suitable for cooking puree, but not for frying. They have a too loose structure, so the slices will become soggy during cooking.

If you use mustard oil instead of vegetable oil, the potatoes will turn out to be a very beautiful color and will look more appetizing.

Time: 50 min.

Servings: 2-3

Difficulty: 2 out of 5

Recipes for delicious potatoes fried in a slow cooker

Potatoes are a versatile vegetable that is used to prepare most first and second courses. The easiest way to create a hearty side dish is to fry potato tubers. You can prepare the dish in various variations; try how tasty fried potatoes turn out in a slow cooker.

Fragrant and tasty potatoes - what could be simpler? If you fry it correctly with the addition of meat, vegetables, mushrooms or spices, you will get an excellent dish that can satisfy the whole family.

The taste of fried potatoes in a pressure cooker is special, because they are prepared using a special technology. Each slice turns out golden brown and crispy; this dish can be an excellent alternative to French fries.

Not all housewives know how to deliciously fry potatoes. To give the vegetable a softer, creamier taste, fry it in a mixture of olive oil and butter. Adding a variety of spices and herbs will enrich the entire flavor composition and add bright accents.

There are a variety of ways to prepare potatoes; choose recipes with photos that demonstrate how and how much to fry each component of the dish. Before frying potatoes in a slow cooker, choose the right variety of this vegetable, because this is of great importance. Take tubers with a minimum starch content; fried potatoes in a slow cooker will not boil over and will retain their original shape.

If you previously only cooked mashed potatoes, now you can prepare many different potato-based dishes in a slow cooker. Use the suggested recipes to prepare a hearty dinner or lunch.

Hearty and tender potatoes with pork are ideal for an outdoor picnic. Thanks to our simple tips, you will learn how to prepare a dish without wasting time.

Ingredients:

Step 1

We are preparing the necessary food kit.

Cut the pork tenderloin into thin slices as shown in the photos.

Step 2

Heat refined oil on the “Frying” program, add pieces of meat.

Meanwhile, chop the onion.

Step 3

Add onion to pork.

Step 4

Cut the potatoes into arbitrary pieces as you like.

After the meat begins to fry, add potatoes to the contents of the bowl.

On a note: Fried potatoes with meat in a slow cooker will turn out much tastier if you pre-marinate the pork tenderloin.

Step 5

Fry everything until the end of the program (30-40 minutes), if necessary, extend the cooking time by 5-7 minutes.

Place the contents of the bowl on a plate and decorate with fresh herbs to serve. Now you can confidently say: “I cook quickly and deliciously!”

Fragrant fried potatoes with mushrooms

Ingredients:

• Potatoes – 350 gr.
• Boiled mushrooms – 150 gr.
• Onion – 1 pc.
• Refined oil - for frying
• Spices - at your own request

Step 1

Peel the potatoes, soak the mushrooms in cold water (if using dry ones).

Step 2

Set the “Frying” mode for 15 minutes, grease the bottom with vegetable oil. Place the mushrooms inside the bowl.

Step 3

Cut the peeled potatoes into strips.

Step 4

Add the prepared vegetable to the mushrooms.

Step 5

Stir the contents of the bowl and continue frying for 15 minutes. In about 5 minutes. Add spices until done.

Fried potatoes with mushrooms in a slow cooker are completely ready. Enjoy your meal!

Another version of this dish:

Country style potatoes recipe

Although this dish is considered very simple, it is incredibly tasty thanks to the use of a variety of herbs and spices. Potatoes fried in this way will perfectly highlight the taste of steamed beef.

Ingredients:

• Potato tubers – 4 pcs.
• Seasoning for vegetable dishes – 15 gr.
• Vegetable oil – 35 ml
• Sea salt - to your taste

Step 1

Let's prepare all the ingredients necessary for further preparation.

Step 2

Wash each tuber thoroughly using a brush.

Cut the potatoes into wedges; no need to peel them first.

Advice: If you use small potatoes, do not cut them into slices, but fry them whole, it will turn out delicious.

Step 3

Place the vegetable slices inside the pan and sprinkle with seasoning.

Step 4

Cover the dish with a lid and shake. This way, the seasoning will be evenly distributed on each slice of vegetable.

Step 5

Place the contents of the pan on the bottom of a preheated multicooker, cook on the “Frying” program, setting the timer for 30 minutes. During this time, you will need to mix everything with a spatula.

Serve the dish hot with a fresh vegetable salad.

Another version of this dish:

Find out the secrets of a delicious homemade dish; we will tell you how to deliciously fry potatoes not only with onions, but also with mushrooms, and also with meat.

Secrets of experienced chefs

1. Potatoes can be fried not only in the “Frying” mode; the “Baking” mode is also suitable.
2. If you are preparing potatoes with mushrooms in a slow cooker, you can use either fresh champignons or dried mushrooms (they must be soaked first).
3. A dish with pork in a slow cooker will acquire a more piquant taste if you add a few cloves of chopped garlic during cooking.
4. You can cook fried potatoes in a slow cooker with the addition of frozen vegetables. Just everything should be fried with the lid open, this way the excess liquid will evaporate faster and the potatoes will retain their shape.
5. To enhance the taste of a dish with champignons in a slow cooker, add a small amount of “mushroom” seasoning.
6. Fry the potatoes without adding salt; salt the dish approximately 7 minutes beforehand. until cooking is complete.

That's all. We wish you delicious experiments!

All housewives can be divided into two categories: those whose fried potatoes turn out crispy, and those who, no matter how hard they try, cannot achieve an appetizing crispy crust. It would seem that there is nothing simpler 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 beginning to master the art of frying perfect potatoes, we invite you to test yourself with a classic recipe for preparing this dish.

You won'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 - this will prevent them from darkening.
2. Cut the potatoes into cubes.
3. In a multi-cooker bowl, heat the sunflower oil on the “Fry” program.
4. Drain all the water from the potatoes in a colander.
5. Pour the cubes into the hot oil, lower the lid and (importantly) do not stir for 3-5 minutes if you want crispy potatoes with a golden brown crust.
6. Then, with a few strokes of a wooden spatula, turn the potatoes over, being careful not to break the sticks. Ideally, the mass should be turned over into layers, and there should be a golden brown crust on the back side.
7. Change the program to “Bake”, lower the lid again and wait another 5 minutes.
8. Flip 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 suggest complicating the task a little and cooking 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. Do not discard the broth under any circumstances - it can be used to prepare a delicious soup or sauce.

Prepare the following products:

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

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

1. Peel the tubers and 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 be as crispy.
2. Cut the potatoes into cubes and place in sunflower oil preheated on the “Baking” program.
3. Fry the potatoes until lightly browned, then add the sliced ​​champignons.
4. Remove the skin from the onion, chop it finely and add it to the slow cooker.
5. Stir the contents of the bowl, add salt to taste, lower the lid and cook for 15 minutes.
6. Stir occasionally and make sure all the liquid evaporates. 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 fried, but if you prefer a softer stewed consistency, you can leave them as is.

It’s very tasty to serve these fried potatoes in a slow cooker with adjika or homemade lecho.

Country-style fried potatoes in a slow cooker

You can almost always find country-style potatoes on restaurant menus. 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” aroma, the secret of which lies in lard.

To make aromatic country-style potatoes, take the following products:

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

How to make country fried potatoes in a slow cooker:

1. Peel the potatoes and cut them into slices, first halving the tuber and then cutting each half into 4-6 pieces (depending on size).
2. In a multi-cooker bowl on the “Fry” program, melt the lard, cut into small pieces.
3. When all the fat has been rendered, you can remove the cracklings or leave them in the slow cooker - as you like.
4. Fry the potatoes in hot fat until done.
5. You need to salt the country-style potatoes at the very end. Then fill it with beaten eggs and lower the lid.
6. After 3-5 minutes. Fried potatoes in a slow cooker can be served, first sprinkled with fresh herbs.

Young fried potatoes in a slow cooker

For some reason, it is believed that young potatoes cannot be fried, they say they turn out tasteless. However, it is completely unclear where such a prejudice came from, because young fried potatoes in a slow cooker according to this recipe turn out incredibly appetizing. It can be served as a 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 new potatoes you can find - this way they will fry faster and will look much more interesting. The size of the tubers should be no larger than a walnut. To ensure they fry simultaneously and evenly, select potatoes of approximately the same size. The advantage of such small potatoes is that they are usually the cheapest if bought at the market.

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

1. To peel these small new potatoes, place them in a large saucepan, add a couple of handfuls of coarse table salt or sea salt, cover with a lid and shake well. After 5 minutes of these exercises, you will get completely clean and neat tubers, which all you have to do is rinse them from dirt and salt.
2. Place the washed potatoes in a multicooker pan, add water and bring to a boil on the “Cooking” program.
3. Boil the potatoes until half cooked and drain in a colander. If you boil the tubers first and then fry them, they will retain their shape and will not fall apart.
4. Heat the butter in a multicooker on the “Fry” 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. In 3 min. until done, add salt to taste.
6. Serve the new fried potatoes in the slow cooker, sprinkled generously with dill.

Fried French fries in a slow cooker

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

What you will need:

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

Recipe for making fried potatoes in a slow cooker:

1. Peel the tubers and cut them into strips. There is a special knife for cutting potatoes into cubes for making fries. Also in supermarkets you can often find frozen semi-finished products - already chopped and prepared potatoes, which just need to be fried and salted.
2. Pour sunflower oil into a multicooker bowl and heat it thoroughly on the “Frying” program.
3. Fry the potatoes in small portions so that the cubes are not crowded and each of them can float in the oil, becoming golden brown on all sides. If your multicooker model has a “French fries” function and has a grid for cooking it, use it. If there is no mesh, remove the fried straws with a slotted spoon and place on a plate lined with paper towels to remove excess oil.
4. When laying out each new portion of fried potatoes from the slow cooker, do not forget to lightly add salt to them.

Korean fried potatoes in a slow cooker

Now it sounds funny, but when potatoes came to Europe, they were considered poisonous, putting them on a par with belladonna and... tomatoes. The fact is that wild potatoes taste quite bitter and require thorough heat treatment. Later, when they finally tried the potatoes and fell in love with them, the opinion changed radically, and for some time the tubers were even considered a powerful love potion. Today it is prepared far beyond Europe, and now we will tell you about one of the most popular home-made dishes of Korean cuisine.

What products will you need:

• 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 you don't have olive oil, use refined sunflower oil.

Step-by-step preparation 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 soy sauce, which should also be added at this stage, contains salt. Along with the sauce, add garlic passed through a press and finely chopped green onions.
5. After 5 min. add potatoes to the multicooker, change the program to “Baking”, lower the lid and cook for 15-20 minutes until the potatoes are crispy.
6. At the very end, sprinkle the dish with sesame seeds and let it brew with the multicooker turned off for 5 minutes.

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

Fried potatoes with vegetables in a slow cooker

It’s no secret that fried potatoes are a rather high-calorie and generally unhealthy dish, but, you see, they’re damn tasty! In order not only to reduce the risk of this dangerous delicacy to a minimum, but also to benefit from the meal, we suggest adding several healthy vegetables to the potatoes.

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

• potatoes – 1 kg;
• carrots – 1 piece;
• onion – 1 piece;
• red and green bell peppers – 3 pcs;
• eggplant – 1 piece;
• tomatoes – 3 pcs;
• fresh herbs – 1 bunch;
• sunflower oil;
• salt, spices - to taste.

Interesting: There are many varieties and varieties of potatoes, but wild potatoes, which are the ancestor of cultivated varieties, have a bitter taste. Despite this, it is still consumed by the natives of South America, spending time and energy removing the bitterness by soaking and heat treatment, instead of planting cultivated varieties.

How to cook healthy fried potatoes in a slow cooker:

1. Prepare all vegetables by removing peels and cores. Peel the tomatoes by first pouring boiling water over them and then cold water.
2. In the thicket of a multicooker, heat a small amount of refined sunflower oil on the “Frying” program.
3. While the oil is heating up, 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, start preparing the vegetables. Cut the onion into thin half rings, eggplant and tomatoes into small cubes, 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-cooked potatoes, add salt and stir.
7. Reduce the cooking temperature or change the program to “Baking” and cook until the vegetables are soft. Now you can add the tomatoes, simmer under the lid for another 5 minutes, turn off the multicooker 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

Fried potatoes can be called a traditional dish. But this dish is tricky, not everyone succeeds, especially with a golden crust. Either it needs to be on high heat, or the lid needs to be kept open - there are secrets.

Potatoes fried using a slow cooker taste and look like baked ones. The potatoes turn out unusually soft, with a golden crust and a wonderful aroma. And this cannot always be achieved on the stove. In addition, thanks to the slow cooker, the vegetable retains the maximum amount of vitamins and nutrients.

Yield: 2 - 3 servings

Ingredients

• potatoes – 4-5 pieces
• onion – 1 piece
• vegetable or olive oil – 4-6 tablespoons
• salt and spices

Preparation

Peel the potatoes and onions and rinse under water. Cut the potatoes in any way: into slices, circles, strips or cubes. The main thing is that the pieces are not very thin, otherwise they will lose their shape during cooking.

A little secret: To ensure crispy potatoes, soak the cut pieces in water for a few minutes, then rinse them with cold water and dry them with a paper towel.



The onion should be finely chopped. And to avoid crying, rinse it and the knife with cold water.



Pour oil into the bottom of the multicooker bowl and place chopped potatoes there. Add a little salt and season with spices.

Select the “Baking” program and leave for half an hour.



After the time has passed, open the multicooker, add the chopped onion, add a little more salt and mix everything carefully.



Close the multicooker lid and set the timer for another 10 minutes on the same setting.
After a sound notification that the dish is ready, you can open the lid and enjoy the aroma.



That's all, delicious potatoes with a golden crust are ready.

Fried potatoes should be served hot as a side dish for fish and meat or as a main dish. In addition, you can add vegetable salad, pickles, sauerkraut or herring.