Favorite dietary sin, or recipes for fried potatoes as a side dish 6 times differently!

Potatoes can be served as a side dish in a variety of ways, from plain boiled potatoes, mashed potatoes, baked potatoes to variously flavored salads.

This time we have excellent recipes for fried potatoes in 6 different versions.

We will present you not only classic fries, but also luxurious croquettes with bacon and cheese or fried mashed potatoes.

Bon apetite!

Fried potato pancakes

Prepare this simple tasty side dish that can also be a great main course. All you need is potatoes and just a few other ingredients.

INGREDIENTS

• 1 kg of floury potatoes
• 2 eggs
• 4 – 6 spoons of plain flour
• 4 cloves of garlic
• 1 teaspoon dried marjoram
• salt and pepper to taste
• frying oil

METHOD

1. Peel the potatoes carefully, wash them, dry them and then grate half the potatoes on a fine grater and half on a coarse grater into a larger bowl.
2. We squeeze the grated potatoes with our hands to release the starchy water and pour it away.
3. Salt them and add a little milk so they don’t brown.
4. Mix in the egg, marjoram, garlic, salt and pepper to taste and plain flour.
5. Mix the mixture thoroughly into a medium-thick dough.
6. Pour a lot of oil into the pan, let it heat up and then use a ladle to add small portions of the potato cake to the pan.
7. Flatten the outer side of each with a ladle.
8. Bake until golden on both sides.
9. We pass the baked potato pancakes with kitchen paper to absorb the excess fat.
10. Beer tastes best with potato pancakes, but it tastes great with sour milk or sourdough.

Homemade fries

Make your own homemade fried potato chips that are so much better than store-bought frozen ones. Plus, it’s a toy you can handle too!

Ingredients

• 4 medium potatoes per person
• vegetable oil for frying
• salt to taste

Method

1. Peel and wash the potatoes.
2. Cut them lengthwise into four or five vertical pieces and then cut each piece into sticks.
3. Put the potatoes in a large bowl and cover them with cold water.
4. Leave the potatoes in the water for 25-30 minutes to release the starch.
5. When you are ready to start frying, drain the water and place the fries on two trays lined with clean towels or paper towels.
6. Meanwhile, heat a few cm of oil in a heavy saucepan to 175 degrees Celsius.
7. We will use a thermometer.
8. We fry the potatoes in several batches and try not to let the potatoes pile up on top of each other in the pot.
9. Remove from oil and let drain on paper towels.
10. Sprinkle each batch with salt as soon as you remove them from the pot.
11. Enjoy your meal!

Fried potatoes with herbs

Crispy on the outside and fluffy and soft on the inside! Are you drooling already? So try the following recipe for fried potatoes with fresh herbs.

Ingredients

• 500 g of potatoes
• 1 and 1/2 to 2 tablespoons of vegetable oil
• 1 teaspoon salt plus more as needed
• freshly ground black pepper
• finely chopped fresh herbs, such as 1 teaspoon thyme or oregano or 1/2 teaspoon rosemary
• 1 tablespoon butter (optional)

Method

1. Cut the potatoes lengthwise and then cut each piece crosswise into 2.5 cm wide pieces.
2. Heat 2 tablespoons of vegetable oil in a cast-iron skillet over medium heat until it shimmers (or use a non-stick skillet and 1 1/2 tablespoons of oil).
3. Add the potatoes, spread them in one layer with the cut side down and season with 1/2 teaspoon of salt.
4. Cover with a tight-fitting lid and cook until the potatoes are tender, about 20 minutes.
5. Meanwhile, finely chop the herbs of your choice.
6. Uncover and turn each piece to the other side using tongs.
7. Season with the remaining 1/2 teaspoon of salt and a few pinches of black pepper.
8. Increase the heat to medium-high and fry, uncovered, until the other side is golden brown, another 5 to 10 minutes, moving the pieces as needed for even cooking.
9. Add the herbs and 1 tablespoon butter, if desired, and cook, stirring occasionally, until the butter has melted and the herbs are fragrant, about 1 minute.
10. Taste and season with salt if necessary.

Homemade fried potato chips

Forget potato chips from the store, when you can easily make them at home and much better! This quick and easy recipe will please every member of your family.

INGREDIENTS

• 4 large raw potatoes
• salt to taste
• frying oil

METHOD

1. Peel the potatoes and cut them into slices no more than 2 mm thick.
2. We always and without exception dry the potato slices perfectly with a paper towel before they go into the oil.
3. Heat the oil in a high saucepan to maximum, if frying in a deep fryer, fry the chips slowly at 140°C.
4. Then let them cool down.
5. And then fry for the last minute at 180°C.
6. Salt immediately after frying, ideally with flaky sea salt.

Potato croquettes with bacon and cheese

These luxurious potato, bacon and two types of cheese croquettes are crispy on the outside, soft on the inside and just about everyone will love them. See for yourself! We also bring you a recipe for a great dip that complements the croquettes beautifully.

Ingredients

For the croquettes:

• 1.4 kg potatoes cut into cubes
• 8 tablespoons of butter
• ½ teaspoon salt or to taste
• ¼ teaspoon pepper or to taste
• 2 tablespoons of milk
• 1 large egg
• 6 slices of sliced bacon
• ¼ cup fresh parsley, chopped
• 110 g cheddar, cut into cubes
• 110 g of provolone cheese, cut into cubes
• 1 cup plain flour
• 3 large eggs, beaten
• 1 cup breadcrumbs
• vegetable oil for frying

For dip:

• 1 cup sour cream
• 2 slices of bacon, sliced
• 2 teaspoons of smoked paprika
• 2 tablespoons fresh, chopped parsley
• ¼ teaspoon salt or to taste
• ¼ teaspoon pepper or to taste

Method

1. Place the potatoes in a pot and fill it with cold water so that it completely covers the potatoes.
2. Add about 1 teaspoon of salt to the water and mix.
3. Bring the potatoes to a boil and cook for about 15 minutes or until the potatoes are tender.
4. Meanwhile, fry the bacon until crispy.
5. If we are also making a dip, fry all the bacon (8 slices in total) together and keep 1/4 of it for the dip.
6. Drain the potatoes and add them to a large bowl.
7. Add butter, salt, pepper, milk, eggs and mash with a potato masher.
8. Stir in the bacon and parsley.
9. Prepare 3 shallow plates, one with flour, one with beaten eggs and one with breadcrumbs.
10. Eggs and flour can be seasoned with salt and pepper.
11. For a little smoky taste, we can add a little smoked paprika to the flour.
12. Using a small ice cream scoop, scoop up enough mixture to roll into a golf ball sized portion.
13. Place a small cube of cheddar and provolone cheese in the center.
14. We wrap the potato mixture around the cheeses and shape it either into a ball or into a cylinder shape.
15. Place on a plate and repeat with the remaining ingredients.
16. We first coat the croquettes in flour, then dip them in a beaten egg and finally coat them in breadcrumbs.
17. We put them on a plate until they are ready to fry.
18. You can also put them in the fridge for about an hour, this will make sure they hold their shape.
19. We add vegetable oil to the pan so that we have at least a few centimeters of it there, and heat it to a medium-high temperature.
20. Fry the croquettes in batches (only about 4 or 5 at a time, it also depends on how big your pot is).
21. Place them on a dish lined with a towel to cool a little.
22. Now we will prepare the dip.
23. Add all the ingredients for the dip to a bowl and mix.
24. Serve the croquettes warm with the dip.

Fried mashed potatoes

Have you ever wondered what to do with leftover mashed potatoes? Fry her! It’s a great addition to a dish and all you need is a pan and some butter.

Ingredients

• 1 tablespoon of butter
• 2 cups cold mashed potatoes
• salt
• ground black pepper
• spring onion, chopped (optional)
• grated parmesan (optional)

Method

1. Heat the butter in a non-stick pan over medium-low heat.
2. Cook until the butter begins to brown.
3. Add the cold mashed potatoes to the pan.
4. Spread it evenly on the pan.
5. Fry until brown.
6. Turn the mashed potatoes occasionally.
7. Fry until golden, about 10 minutes.
8. Season with salt and pepper to taste.
9. Before serving, sprinkle with spring onion and parmesan.

When preparing fried potato side dishes, it is necessary to pay attention to the quality of the raw materials, not only the potatoes, but especially the oil .

We should always reach for a very high-quality oil for frying and not just stick to the classics in the form of rapeseed oil.

We can also use coconut oil or rice oil, which has one of the highest smoke points among the oils available on the Czech market.

And what fried potato side dish is your BEST? Write to us in the comments!