French fries in a slow cooker - a favorite fast food at home. Recipes for french fries in a slow cooker, as well as sauces for it

French fries in a slow cooker - a favorite fast food at home. Recipes for french fries in a slow cooker, as well as sauces for it

French fries are a favorite dish of many that you can enjoy in any fast food place.

Of course, it cannot be called useful because it is cooked in a large amount of butter, but sometimes you can treat yourself to tasty, crispy potatoes.

Cooking french fries at home is difficult enough if you do not have a fryer, because you do not want to mess with frying pans.

Here the multicooker comes to the aid of modern housewives.

Today, almost every kitchen has this miracle unit, in which you can cook not only porridge or soup, but also an aromatic, crispy potato with an appetizing crust.

Fans of french fries no longer need to buy kitchen appliances, which you will use only a few times a year, with the preparation of this dish to perfectly cope the slow cooker.

French fries in a slow cooker - basic cooking principles

For cooking french fries in a slow cooker, a very small set of ingredients is needed. We only need potatoes, oil, salt and spices.

The slow cooker has special modes with which you can cook crisp. Basically, this dish is prepared in the modes: "Baking", "Fryer", "Multipovar".

The main secret of delicious french fries in a slow cooker is to choose the right potatoes and butter.

Early varieties of potatoes are not suitable for this dish, as it contains a lot of starch. As a result, the potatoes just turn into mashed potatoes. Choose late varieties with a pink peel and a yellowish core. Tubers should not have damage and signs of rotting. Take even, fairly large potatoes of the same size.

Oil is desirable to use deodorized or refined. Its aroma will not interrupt the smell of potatoes, and the dish will not be too fat. Although it does not matter, there are lovers of this sunflower oil with a pronounced aroma. Potato peeled. For deep-frying, it is crushed in long bars, up to centimeters thick. Cut thinner is not worth it, otherwise it will fall apart during frying, and thick sticks will not have time to fry. Then the potatoes are washed to wash away the starch residues, and dry it well on a disposable towel.

To make the potato really crispy and tasty, it is better to cook it in small portions.

The slow cooker is set to Baking mode. Timer set for an hour. Sunflower oil is poured into the container and they are waiting for it to heat up but not to boil. Put potatoes in it in portions and fry for six minutes, stirring occasionally, so that it is evenly fried. Then put the potatoes on a paper napkin to absorb excess oil. So fry the whole potato and cool it. Then bring the oil in a container to a boil and once again fry the potatoes in small portions for two minutes. Spread it on a paper towel. Season with salt and spices before serving.

A variety of sauces is served with french fries.

Recipes for french fries in a slow cooker mainly differ only in the choice of the mode in which you will cook this dish.

Recipe 1. Potato in a multivariate. Classic recipe

Ingredients

six potato tubers;

kitchen salt;

800 ml of sunflower oil.

Method of preparation

1. Peel the potatoes with potato tubers, peel them into centimeters thick.

2. Put the cubes in a deep bowl and fill them with lightly salted water. Leave the potatoes for half an hour.

3. After this time, boil the potatoes in the same water for ten minutes.

4. Drain the water and place the potatoes on a disposable towel. Dry and cool it completely.

5. Pour sunflower oil into the multicooker container. Set the unit to “Baking” mode and warm it well. 6. Put potatoes into the butter and fry until they are covered with a golden crust.

7. Put the potatoes on a dish covered with a disposable towel to get rid of excess fat. Serve the french fries with the sauce.

Recipe 2. French fries in the “Spicy” multicooker

Ingredients

seven potatoes;

sea ​​salt;

700 ml of sunflower oil;

ground black and red pepper;

ground paprika.

Method of preparation

1. Remove the peel from the potato tubers and cut them into centimeters thick.

2. Put the sliced ​​potatoes in a bowl and cover with water. Leave it for half an hour. This procedure will get rid of starch residues. After this time, drain the water and dry the potatoes on a disposable towel.

3. In a separate bowl, mix all the spices with salt and pour in a little sunflower oil.

4. Put the potatoes in the prepared spicy mixture and mix. Leave it in this mixture for at least half an hour.

5. Turn on the baking mode on the multicooker. Set the timer to forty minutes. Pour the oil into the container, wait until it is well warmed up, and place the potato sticks in it. Close the lid and cook for half an hour. Stir the potatoes and continue cooking for another ten minutes without closing the lid.

Recipe 3. French fries in a slow cooker in “Free” mode

Ingredients

450 g of frozen potatoes (semi-finished product);

ground black pepper;

one and a half liters of sunflower oil;

sea ​​salt.

Method of preparation

1. Pour oil into the pot. Turn on her “free” mode.

2. When the sunflower oil is hot enough, put the potatoes in a basket for deep-frying and dip it in the hot oil.

3. Keep the basket until all the sticks of potatoes are covered with a golden crust.

4. Remove the basket of potatoes, place it on a plate covered with paper napkins, season with salt and pepper. Serve with sauce.

Recipe 4. French fries in a slow cooker in Multi-cook mode

Ingredients

kg of potatoes;

kitchen salt;

one and a half liters of refined sunflower oil;

spices.

Method of preparation

1. Peel the potato tubers and rinse well. Chop them in bars about a centimeter thick. Put the potatoes in a deep bowl and cover them with cold drinking water. Leave for half an hour. Then drain the water, and pat the potatoes on a paper towel.

2. Pour the oil into the multicooker container. Set the unit to “Multipovar” mode. Set the temperature to 160C.

3. Once the oil is well heated, dip the potatoes in it and fry for ten minutes.

4. Cover the plate with paper napkins and place the finished french fries in it. This will get rid of excess fat and make the dish is not so harmful. Salted patty potatoes, and sprinkle with spices.

Recipe 5. Frozen french fries in a slow cooker

Ingredients

kg of potatoes;

coarse salt;

liter of sunflower refined oil.

Method of preparation

1. Peel and cut into bars a centimeter thick potatoes. Once again, wash well and leave in water for half an hour. Then drain the water and dry the potatoes well. We shift it in a plastic bag and send it to the freezer for three hours. This will allow the preparation to get crispy on the outside and soft inside the potato.

2. After three hours, take out the potatoes and leave them for ten minutes at room temperature.

3. Turn on the multicooker in the network and set it to “Baking” mode. Fill sunflower oil in a container and heat it well.

4. Put potatoes in hot oil and fry for a quarter of an hour. Then gently reach the potatoes, put them on a plate covered with a disposable towel and sprinkle with coarse salt. Served with sauce to your taste.

Recipe 6. French fries in a multicooker, if there are no “Multicooker” or “Free” modes

Ingredients

six tubers of potatoes;

coarse salt;

700 ml of refined sunflower oil.

Method of preparation

1. Peel potatoes from the skin, cut them into strips, centimeter thick. We wash the potatoes under the tap and dry it well.

2. Pour oil into the multicooker tank, turn on the “Baking” mode and close the lid. The oil should warm up well.

3. Put sliced ​​potatoes in hot oil, stir and fry for 20 minutes. At the same time, do not close the lid of the unit. In the process of cooking potatoes mix several times.

4. Put ready fries on disposable towels to get rid of excess fat. Salt, season with spices and mix.

Recipe 7. Sauce for french fries in the “Assorted” multicooker

Ingredients

100 ml of ketchup;

5 g of mustard;

200 ml of mayonnaise;

a quarter tsp of Tabasco sauce;

two cloves of garlic;

half onion.

Method of preparation

1. In a deep bowl, mix ketchup with mayonnaise. Peel the onion and garlic cloves.

2. Crumble onions as small as possible. Garlic chopped garlic press.

3. Vegetables add to the mixture of mayonnaise and ketchup, here we also put Tabasco sauce and mustard. Mix everything well and serve to french fries.

Recipe 8. Cheese sauce for french fries in a slow cooker

Ingredients

30 g butter;

70 g cheddar cheese;

75 g of flour;

milk - 150 ml.

Method of preparation

1. In a skillet, melt butter, add flour and cook, stirring constantly, until the mixture boils. Remove the saucepan from the heat and gradually pour in the milk.

2. Capacity again send to the fire and cook, stirring constantly, until the mixture becomes thick.

3. Add grated cheese to the sauce and keep it on fire until it is completely dissolved. Cheese sauce served with french fries in a slow cooker.

Recipe 9. Creamy sauce for french fries in a slow cooker

Ingredients

200 ml of cream;

50 g fresh basil and dill;

30 ml of milk;

10 g of starch;

120 grams of cheese.

Method of preparation

1. Cut the cheese into small pieces. Cream poured into a saucepan and heated. Put the cheese in warm cream and bring them to a boil with constant stirring until it is completely dissolved.

2. Starch diluted in milk and stir until smooth. Pour the mixture into a thin stream of cream.

3. Basil and dill rinsed, dried and finely minced. We shift the greens in the sauce, salt and season with spices. Keep on fire a couple of minutes and cool. Pour the sauce into a saucepan and serve with french fries.

Multicooker French Fries - Tips and Tricks

  • It is possible to cook french fries in a slow cooker only if the bowl is covered without damage
  • Do not salt the potatoes before or during frying, otherwise it will be soft. Salt only ready fries. In extreme cases, you can slightly salt the oil.
  • To make the potato like real fast food, fry it in small portions.
  • Soak sliced ​​potatoes in cold drinking water for a while. This will remove starch residues.
  • Be sure to dry the potatoes well before dipping in butter.
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