French fries in a slow cooker

French fries in a slow cooker

We don't make French fries at home very often (except for the lucky ones who own an air fryer). Some people are too lazy to bother with frying pans, while others don’t even have a frying pan, but they have a multicooker, which, as is clear, cooks only healthy dishes, which does not include French fries. But from time to time you want to pamper yourself and cook French fries at home; it’s still better than going to cafes and eating a dish that’s unclear how it’s prepared.

But not every slow cooker can cook French fries. If your miracle saucepan does not have a special “Fryer” or “Multi-cook” program, making French fries may become practically impossible. “Practically” - because for our housewives there is nothing impossible. Some people, however, are afraid of destroying the fragile coating of the multicooker bowl, but in the latest models it has become better, so you can try cooking French fries in a multicooker.

First you need to choose the right potatoes. Perfect French fries only come from mature potatoes. Young potatoes are loose and do not have the taste of “real” potatoes. Due to excess looseness, you should not take potatoes with a high starch content - after frying they will quickly soften. When buying potatoes for making this dish, choose soft varieties, and choose tubers that are even. Pay attention to the color of the tubers - green indicates a high content of the toxic substance solanine under the skin. It is better to avoid such a purchase.

When frying potatoes, choose refined and deodorized oil. It will not overpower the smell of potatoes, and the dish will not be so heavy. Although, as is clear, there are no comrades in taste and color - some gourmets, on the contrary, love the smell of real sunflower oil and cook French fries in a slow cooker using it specifically.

The method of cutting potatoes for making them deep-fried is known to everyone: rather thick, up to 1 cm, long sticks. There is no point in cutting the strips thinner; they will simply fall apart during frying, and very thick strips will require more time to make and may not be cooked through. If the skin of the potato is not very rough, it does not need to be peeled. Cut the potatoes, wash with very cool water and dry on a towel. Washing the potatoes is necessary to remove starch from the surface, and drying them without fail will prevent the hot oil from exploding, because we all know what happens when a drop of water gets into the oil.

French fries can be fried in one go, or you can tinker a little and end up with the same crispy and tasty potatoes that are served in well-known fast food cafes. To do this, you must first fry the potato wedges in hot, but not bubbling, oil for 6-8 minutes, and then re-fry the potatoes in hot oil, but this time very quickly. Set the multicooker to “Bake” mode for 1 hour. Pour vegetable oil into the bowl and wait until it warms up, but does not boil. Place a portion of potatoes in the oil and fry for 6-8 minutes, stirring to ensure even cooking. Then place the potatoes on a paper towel and let the oil absorb. Fry all the potatoes in this way and let them cool. Then heat the vegetable oil in a slow cooker until it boils and fry the potatoes in small portions for 2 minutes. Place on a paper towel and serve, sprinkled with salt and spices to taste, with various sauces or as a side dish.

If you don't want to fry the potatoes in batches, you can do it all at once by dropping portions of the potatoes into the oil and stir-frying them for 10 minutes until golden brown. For 1 part of potatoes you need to take approximately 4 parts of vegetable oil, otherwise you risk getting ordinary fried potatoes instead of French fries.

As a standard, you need to fry French fries in a special wicker - this way the potato blocks float freely in hot oil and do not stick together. If there is no such braid, cook French fries in a slow cooker in small portions, this will allow you to cook real crispy potatoes and save oil. By the way, it is better not to use oil after frying for the preparation of other dishes; under the influence of high temperatures, various compounds with carcinogenic properties are formed in it. It is not recommended to salt potato strips before making them because the finished potatoes become soft. The maximum that can be done is to salt the vegetable oil itself to prevent splashing. However, some recipes contain advice to salt raw potatoes. You decide for yourself how best to proceed, because, after all, cooking is in a sense a warlock.

Recipes for French fries in a slow cooker differ slightly. All these differences are based on the different multifunctional capabilities of different brands of multicookers and the mode you choose. Therefore, in the list of recipes you will certainly find the one that is the best method for you.

French fries in a slow cooker

Ingredients:
450 g (1 package) frozen semi-finished potatoes,
1.5 liters of vegetable oil,
salt, ground black pepper - to taste.

Production:
Pour vegetable oil into the multicooker bowl, turn on the “Fry” program and wait until the oil warms up. Place the potatoes in the deep frying basket, place in the bowl and cook until the potatoes are golden and crisp. Place the finished potatoes on plates and add salt to taste.

French fries in a multicooker with the Multicook function

Ingredients:
200 g of semi-finished French fries,
1.5 liters of vegetable oil,
salt, spices - to taste.

Production:
Pour vegetable oil into the multicooker bowl and turn on the multicooker to the “Multi-cook” mode. Do not close the lid. Set the temperature to 160°C. Place the potatoes in the frying basket and cook with the lid open for 10 minutes. Place the finished potatoes on a dish and sprinkle with salt and spices to taste.

French fries in a multicooker (for models without a special program)

Ingredients:
6 potatoes,
700 ml vegetable oil,
salt.

Preparation:
Cut the potatoes into strips, wash in cool water and dry. Pour vegetable oil into the multicooker bowl, set the “Baking” program and wait until it warms up (close the lid). Place the potatoes in a bowl, stir and cook for 20 minutes with the lid open. Stir, fry a little more and place on paper towels to remove excess oil. Sprinkle with salt.

French fries in the “Special” multicooker

Ingredients:
7 potatoes,
700 ml vegetable oil,
5 g ground paprika,
5 g ground red pepper,
5 g ground black pepper,
salt to taste.

Preparation:
Cut the potatoes into cubes and dry. In a bowl, mix spices, salt and a little vegetable oil, roll the potatoes in the acquired consistency and let stand for a little while. Meanwhile, set the “Baking” program with a time of 40 minutes. Pour vegetable oil into the multicooker bowl. Place the potatoes in the bowl, close the lid and cook for 30 minutes. Then stir the potatoes and cook until the end of the mode with the lid open.

Traditional French fries in a slow cooker

Ingredients:
6 potatoes,
700-800 ml vegetable oil,
salt to taste.

Preparation:
Cut the peeled potatoes into cubes or strips and place in cool salted water. Let stand for 30 minutes, then put the dish with potatoes on the fire and cook in the same water for 10 minutes. Potatoes should be undercooked. Drain the water, let the potato straws cool and dry them on a towel. Pour vegetable oil into the multicooker bowl, set the “Baking” mode and let the oil warm up. Dip the potatoes into the oil, stir and cook until golden brown. Place the finished potatoes on paper towels to remove excess fat and serve with any sauce.

French fries should not be served as a side dish for meat dishes, because they {in themselves} are quite a heavy, nutritious dish. French fries are best eaten with a huge amount of greens and vegetables, also with different sauces.

French fries in a slow cooker

The content of the article:

French fries are a fairly popular and common dish in fast food establishments. This dish was first served in Belgium in 1700. In winter, the Belgians, unable to fish, roasted potatoes cut in the shape of fish over a fire. Over time, this dish was improved and transformed into the French fries we now know.

Fragrant, crispy potato sticks, fried in a large amount of vegetable oil. It is this manufacturing method that makes the potatoes taste special. Almost all cafes and restaurants make their own adjustments to the main recipe: some play with spices, others add animal fat, others pay attention to the roasting technology, which allows you to create an inimitable taste of potatoes.

How to cook potatoes in a slow cooker

When you don’t have a deep fryer at hand, and you don’t have the ability or desire to go to a cafe. Then there is only one way out - French fries cooked in a slow cooker. It will also be tasty, and most importantly, at home, even more useful. Today, virtually every housewife has this functional assistant.

Crispy, flavorful, homemade fries are completely effortless in the slow cooker. Especially if such special modes as “Fryer” or “Multi-cook” are provided. But not all multicookers have them in their functionality. Then, to make our equally delicious potatoes, you can use the “Baking” or “Frying” mode.

You also need to pay attention to the correct choice of products:

1. Potatoes should only be selected when they are ripe. Young potatoes are not suitable for making this dish because they are loose and do not have a real potato taste.
2. The softest types will produce the most delicious and crispy fries.
3. You should not use tubers with a high starch content - after frying, the potatoes may soften.
4. The skin of the potato does not have to be greenish in color. This means that she was exposed to the sun for a long time, and under its influence a toxic substance was formed - solanine. When ingested, this substance is deposited in the liver, which can cause poisoning. Therefore, eating such potatoes is strictly not recommended.
5. The oil in which potatoes will be cooked must be refined and deodorized. In this case, there will be no third-party odors in the finished product. With all this, it can be sunflower, olive and even corn.

There are quite a lot of recipes for French fries cooked in a slow cooker, and according to their own technology, they are identical.

French fries in a slow cooker

Ingredients:

• raw potatoes – 350 g;
• refined oil – 0.2 l;
• salt and spices - to taste.

Manufacturing method:

1. Medium-sized potatoes cut into cubes, 1 cm wide. It is better to try to cut the potato pieces identically, because when cooking, thin cubes may fall apart, and thick ones will not be fried.
2. Sliced ​​potatoes should be immersed in cool, preferably ice, water for 20 minutes. This is necessary to remove excess starch.
3. After water procedures, the potatoes should be dried thoroughly on a towel laid out in advance so that water does not get into the hot oil.
4. The next step is to pour oil into the multicooker. Calculate that it covers the potatoes, approximately 2 cm. The size of the multicooker also needs to be taken into account.
5. Set the multicooker to the “Frying” mode. With the lid closed, bring the oil to the desired temperature. In order to make sure that the oil is warm enough, you need to lower one block into the multicooker. If the oil around the potatoes sizzles, it means it is quite hot.
6. Place the potatoes in hot oil and fry with the lid closed for 10–15 minutes.
7. Then carefully remove the finished French fries with a slotted spoon onto a paper towel so that excess oil drips off. Season to taste and serve.

French fries cooked in a slow cooker are served. Bon appetit!

French fries in Deep Fryer mode

Ingredients:

• raw potatoes – 500 g;
• vegetable oil – 1.5 l;
• salt to taste.

Manufacturing method:

1. Cut the peeled potatoes into similar bars.
2. Place the chopped potatoes in a bowl of ice water for 20 minutes. After the designated time has passed, drain the water and dry the potatoes thoroughly with a towel.
3. Pour refined oil into the multicooker and set the “Fryer” (“Fry”) mode.
4. Place the drained potatoes in a deep frying basket and lower them into the bubbling oil.
5. When the fries in the “Deep Fryer” mode are covered with an appetizing golden crust, you can take them out.
6. Before serving, place the finished product on a paper towel to remove excess fat. Then add salt and season to your own taste.

Crispy French fries in a slow cooker

The secret of this recipe is that the French fries are double fried in the slow cooker. This makes it the crispiest and most delicious.

Ingredients:

• raw potatoes – 1 kg;
• refined oil – 1 l;
• salt to taste.

Manufacturing method:

1. Soak potatoes, cut into 1 cm wide slices, in cool water for 20 minutes.
2. Drain the water, place the potatoes on a towel and dry thoroughly.
3. Turn on the multicooker for 1 hour in the “Baking” mode. Pour oil into a bowl and heat it.
4. When the oil has warmed up perfectly, but has not yet boiled, lower the cooked potatoes into it for 7 minutes, stirring gently.
5. Fry without closing the lid, and it is better in small parts so that the potatoes do not overcook.
6. We take out our semi-finished product and remove excess oil from it. Leave to cool for 10 minutes. During this period of time, the oil in the multicooker will warm up properly.
7. Let's proceed to the second step of making our potatoes. To do this, immerse the cooled semi-finished product in the bubbling oil for another two minutes.
8. Then take it out with a slotted spoon and place it on a plate lined with a napkin. Season crispy fries with salt and spices to your taste.

French fries can serve as an independent dish, as they are quite nutritious. But it can be served with vegetable salads and sauces, or as a side dish for meat and fish.

French fries in a slow cooker

Recipe for those who love French fries and don’t like frozen preparations

Ingredients for “French fries in a slow cooker”:

• Potatoes - 6 pcs.
• Vegetable oil – 700 ml
• Salt - to taste

Production time: 40 minutes

Number of servings: 2

Nutritional and energy value:

Recipe for French fries in a slow cooker:

Prepare the potatoes - peel, wash and cut into strips

Rinse potato straws in cool water

At this time, pour the oil into the multicooker and set it to preheat on the Baking mode for 15 minutes with the lid closed.

While the oil is heating up, dry the potatoes thoroughly. I dried it with a waffle towel.

When the oil and potatoes are ready, pour our straws into the frying grid. If it’s not there, it’s not a failure, you can dump it straight into the bowl. In this case, you will need to stir it more often.

Cook the French fries for 20-30 minutes. on the Baking mode with the lid open, any 7 minutes stirring slightly

Place the finished potatoes on a dish covered with cardboard towels so that excess oil can drain and be absorbed. Salt on top to taste. And now our appetizer or side dish is ready)) Serve hot!!

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French fries in a slow cooker - delicious like McDonald's

Fans of French fries will really like this recipe, which is prepared with a photo for clarity: with its help it is very simple and quick to prepare tasty and wonderful potatoes, in fact, literally like at McDonald's. Potatoes are fried in a slow cooker, and there are many advantages to this: unlike fried on the stove, the potatoes do not need to be stirred, the oil does not splatter (there is no need to clean the stove). The process is very simple: peel and cut the potatoes, put them in the slow cooker and in 10 minutes you have beautiful fries ready!

Ingredients:

• potatoes – 300-350 g;
• salt to taste;
• vegetable oil – 100-150 ml.

How to cook French fries in a slow cooker

We choose potato tubers that are even and of the correct shape - this way there will be less waste.

Peel the potatoes and immediately place them in cool water. We cut the potatoes into approximately similar cubes with dimensions of 0.7 - 1 cm. Very thin potato bars may fall apart when frying, and for the largest ones it will take more time to make. If the potato blocks vary greatly in thickness, it may turn out that some of the potatoes will already be ready, and some will be damp. And while the largest pieces are cooked, the thinnest ones may burn.

Soak the peeled potatoes in very cool water for 10 minutes to wash out the starch from them. You can rinse the potatoes, always stirring them with your hands, under running cool water for 5-10 minutes. The main thing is to remove excess starch, then the finished potatoes will be crispy. Dry the washed potatoes well with a cardboard towel. If this is not done, during frying, water from the surface of the potatoes will begin to splash and can burn the skin.

Pour vegetable oil into the slow cooker so that it covers the cooked potatoes. Depending on the size of the multicooker, it may take more or less.

The oil layer should be approximately 1.5 - 2 cm. For frying, we use refined oil, preferably discolored, so that its smell does not overpower the taste and smell of potatoes. Using the “Fry” mode, with the lid closed, heat the oil for approximately 10 minutes. To make sure that the oil has warmed up, drop a block of potatoes into it. The finished oil will immediately sizzle around the potatoes. If the oil does not sizzle, heat for another 2-3 minutes. Place the potatoes into the bubbling oil. Carefully place it in an even layer so that it is completely covered with oil.

Using the “Fry” mode, with the lid closed, fry the potatoes for 10 minutes.

Then carefully, using a slotted spoon, remove the potatoes and place them on a paper towel to drain off excess oil.

Then place the potatoes on a plate and sprinkle with salt. You can serve with cucumber sauce with garlic, cottage cheese and sour cream.