13.01.2019

Your favorite dish- fried potatoes? In a slow cooker, you can cook it with a minimum amount of fat, which means that there will be less cholesterol in it. Frying it this way is a pleasure! No splatter or grease! We offer to replenish your collection of homemade recipes with such an appetizing yummy.

Task for the multicooker: potatoes with a golden crust

This technique is truly versatile! She is able not only to stew, cook and bake. A “smart” saucepan will perfectly replace a frying pan and make fried foods less harmful. The main thing is to follow the cooking technology. For those who do not yet know how to fry potatoes in a slow cooker with a crust, we offer the most detailed and delicious recipe.

Ingredients:

• potatoes - 4 medium-sized tubers;
• vegetable oil - 2 - 3 table. spoons;
• spices;
• salt.

Advice! Don't cut the potatoes too thin so that they don't lose their shape during the cooking process!

Cooking:

1. Wash potato tubers. Remove the skin from them. Put the potatoes in a bowl of warm water (this will reduce the amount of starch in it).
   
2. Drain the water after 5-7 minutes. Pat the potatoes dry with paper towels.
   
3. Cut the tubers into strips.
4. Pour a small portion into the bottom of the multi-pot vegetable oil.
   
5. Turn on the "Frying" program. Manually set the temperature to 130 degrees, the time is 20-30 minutes.
   
6. Close the lid (without pouring potatoes into the bowl). When the heating element warms up, the countdown will begin.
7. After about 2 minutes, the container of the multicooker will warm up to a sufficient temperature.
8. Open the lid and carefully pour the potato wedges into the hot oil. Advice! Optionally, you can put pepper and your favorite spices. So that your potatoes are not baked, namely fried, cook them without closing the lid!
   
9. After 5 minutes, stir the potatoes with a plastic spatula so that all the pieces of fried potatoes in the slow cooker are fried evenly on all sides. Repeat these steps every five minutes.
   
10. After 10 minutes from the start of cooking, remove the steam valve from the lid of the multicooker. It is very easy to do this. It is enough to pry it from the bottom up. Add salt to the potatoes and close the lid. Or just switch to the "Baking" mode and bring the dish to readiness under the lid.
    
11. Wait until the device beeps.
    
12. Serve fried potatoes in a slow cooker hot, seasoned with fresh garden herbs.

Advice! If you want to give the dish a more pronounced taste, 10 minutes before the end of cooking, put onion sliced ​​​​in thin half rings into it, and throw a piece into the finished potato. butter.

Fries, with meat, with vegetables, with mushrooms? The multicooker is ready!

Adored by many, french fries are a dish that your slow cooker will also cook. It requires only 3 ingredients - a kilogram of potatoes, 0.5 liters of sunflower oil and salt.

Cut the potatoes into small strips with a regular or special knife for embossing. Pour all the oil into the multicooker. Heat it well in the "Fry" program. Lay the potatoes in small portions so that the sticks float freely in the oil and can be covered with a fried crust. Remove the cooked potatoes with a slotted spoon and place them on a dish lined with paper towels to soak up excess fat. Salt her.

A "smart" saucepan will always help save your time. So, in one step, you can use it to do and meat dish, and garnish. One option is fried potatoes with chicken in a slow cooker. The technology of its preparation is not complicated.

First, heat the oil in the multicooker using the "Frying" option. Then put in it washed, cut into small pieces of chicken. Cook it in the same program, remembering to stir so that it does not burn. Then put all the vegetables in the slow cooker, add half a glass of water, switch to the “Baking” mode and bring the fried potatoes with meat in the slow cooker until cooked for 20 minutes.

In a slow cooker, it is easy to make such a delicacy as potatoes with mushrooms. To do this, pour a little vegetable oil into the bowl of the device. Turn on the "Baking" mode. When it warms up, fry the onion, sliced ​​\u200b\u200bmushroom. Then close the lid. After 20 minutes, put the potato wedges (or circles, as you like). Stir with a spatula. Fry for 30 minutes in the same mode. Add seasonings, salt, sour cream, pepper. Cook the dish for another 10 minutes with the lid open.

In order not to go overboard with calories, but to eat a delicious fried potato, cook it with vegetables. You can use the following set of products: a kilogram of potatoes, carrots, turnip onions, eggplant - 1 each, 3 sweet peppers and tomatoes, parsley, fresh dill.

Peel and chop all the vegetables, and do not forget to remove the skin from the tomatoes. Drop potatoes into hot oil. Brown in the "Frying" mode. Add the rest of the vegetable slices to it, salt and season with spices. Activate the "Baking" mode and cook the dish already with the lid closed. Garnish with herbs before serving.

Crispy Potato Secrets

Many people think about how to fry potatoes in a slow cooker so that it is not baked, but acquires a characteristic golden crust. To do this, you must strictly follow the technology of its preparation and know some of the subtleties of this process.

Three rules that must be followed to perfectly fry potatoes:

• after you have lowered the pieces of potatoes into hot oil, do not stir them for 4-5 minutes, this is the only way you can make it ruddy;
• salt the potatoes at the end of cooking, otherwise the pieces may fall apart;
• Before you start frying potatoes in a slow cooker, be sure to heat the oil, otherwise it will absorb a lot of fat.

Potatoes in a slow cooker are within the power of even a novice cook, the recipes for potatoes in a slow cooker and the products for its preparation are so simple and accessible. The only thing that can upset is the cooking time. But the slow cooker is not a high-speed kitchen device, its advantage is the minimum cost of food preparation and the absence of constant control over the cooking process. We offer those who have just purchased a multicooker to learn how to cook delicious potatoes in a multicooker, starting with the most simple recipes.

Boiled potatoes in a slow cooker. The simplest and yet tasty dish, easier than that - except perhaps only boiled eggs! Peel the potatoes and put them in the multicooker bowl, fill with water so that it is on the same level with the potatoes, and set the “Steaming” mode for 30 minutes. After 10 minutes, you can salt the water, and add 1-2 whole cloves of garlic and a couple of bay leaves. Then proceed as usual: drain the water, dry the potatoes in the "Heating" mode and serve, pouring oil, sour cream or sprinkling with herbs.

Steamed potatoes in a slow cooker. Put the peeled potatoes whole or cut in half into the steamer basket, pour 2-3 multi-glasses of water into the bowl and turn on the “Steam cooking” mode for 25-30 minutes.

Fried potatoes in a multicooker. Cut the potatoes into large slices and put in a multicooker bowl along with butter or ghee. Salt, add seasonings to taste. Close the lid and set the "Baking" mode for 40 minutes. During this time, stir the potatoes a couple of times with a spatula.

Baked potatoes in a slow cooker. Pick up not too large potatoes, peel them and put them in a bowl with vegetable or melted butter poured into it. Shake the bowl a few times to coat the potatoes evenly with the oil. Salt and pepper to taste. You can add a special seasoning for potatoes. Transfer the potatoes to the multicooker bowl and turn on the “Baking” mode for 1 hour. During this time, turn the potatoes 2-3 times so that they are browned on all sides. The tubers can be cut "accordion" (slices 5-7 mm thick, without cutting to the end) and put bacon or pieces of ham into the cuts.

Potatoes in foil in a slow cooker. Peel large potatoes. If you still have young potatoes with thin skins, just wash them thoroughly with a brush. Prick the tubers with a fork several times. Brush each potato with vegetable (ideally olive) oil and rub with salt, pepper and spices. Wrap the tubers in foil and place in a multicooker bowl in one or two layers. Close the lid and set the "Baking" mode for 1 hour. During this time, turn the potatoes over a couple of times. Cut the finished potatoes crosswise with foil and serve with herbs, butter, sour cream and your favorite sauces.

Here are some simple potato side dishes you can cook in a slow cooker. In the process of cooking, you can add sausages or sausages to fried or baked potatoes - and a quick dinner is ready. Let's complicate the task and add sour cream, vegetables, mushrooms or meat to the potatoes (in pieces or in the form of minced meat). The "Stewing", "Baking" or "Pilaf" modes will cope with it perfectly!

Ingredients:
600-700 g potatoes,
250 g sour cream
100 ml of water
2-3 tbsp butter,
½ tsp ground nutmeg,

Cooking:
Cut the potatoes into pieces and mix with nutmeg, salt, pepper and spices. Put the potatoes in a multicooker bowl, greased with oil, and pour sour cream diluted with water. Set the "Extinguishing" mode to 1-1.5 hours.

Ingredients:
700 g potatoes
1 onion
1 carrot
1 bunch of greens
2-3 tbsp mayonnaise,
1 stack low fat sour cream
salt, black ground pepper - to taste.

Cooking:
Peeled potatoes and carrots cut into thin circles, onions - half rings. Lubricate the multicooker bowl with oil. Lay out a layer of carrots, then a layer of potatoes, then a layer of onions on top. Sprinkle with chopped herbs. For the sauce, mix sour cream with mayonnaise, add salt and pepper. Pour the vegetables, close the lid and turn on the “Stew” mode for 1 hour. If the vegetables are young, 30 minutes of stewing is enough.

Ingredients:
400 g mixed minced meat,
6-7 potatoes,
1 onion
3 tbsp mayonnaise,
salt, pepper, spices - to taste.

Cooking:
Cut the peeled potatoes into slices. Onion cut into cubes. Put the prepared minced meat, potatoes and onions into an oiled multicooker bowl, salt and pepper to taste, add spices and mayonnaise. Mix well, close the lid and turn on the “Baking” mode for 60-70 minutes.

Ingredients:
6-7 potatoes,
200 ml milk
100-150 g of cheese,
2-3 garlic cloves,
½ tbsp spices for potatoes
salt, pepper - to taste.

Cooking:
Cut the peeled potatoes into thin circles, mix with salt, pepper and spices. Grate the cheese on a coarse grater, chop the garlic finely. In a multicooker bowl, mix potatoes with garlic and pour milk over it. Sprinkle with cheese, close the lid and turn on the “Pilaf” mode.

Ingredients:
400 g pork or veal fillet,
7-8 potatoes,
2 bulbs
100-150 g of hard cheese,
4-5 tbsp mayonnaise,
2-3 tbsp vegetable oil,
1 bunch of greens
salt, pepper - to taste.

Cooking:
Cut the meat into cubes, potatoes into slices, onions into half rings. Grate the cheese on a coarse grater, chop the greens. Lubricate the multicooker bowl with oil, put half of the chopped onion, then a layer of meat, salt and pepper, sprinkle with herbs. Put a layer of the remaining onion on top of the meat, then half the norm of potatoes, salt and pepper, sprinkle with herbs and brush with mayonnaise. Put the rest of the potatoes, brush with mayonnaise and sprinkle with grated cheese. Close the lid and set the "Baking" mode for an hour.

Ingredients:
400 g potatoes
1 onion
100-150 g fresh mushrooms,
1 tbsp flour,
3-4 tbsp vegetable oil,
1-2 tbsp tomato paste,
1 bay leaf,
100 ml of water
salt, pepper, spices, herbs - to taste.

Cooking:
Boil the mushrooms, cool and cut into slices. Do not pour out the mushroom broth. Fry the onion in vegetable oil, add flour and tomato paste, mix and heat for 4-5 minutes. Pour in the mushroom broth and boil. Put the diced potatoes into the multicooker bowl, pour over the sauce, add the mushrooms, bay leaf, salt, pepper and spices and set the “Stewing” mode for 1 hour.

Ingredients:
400-500 g potatoes,
300 g minced meat,
1 onion
2 eggs,
1 bunch of greens
salt, pepper, spices - to taste.

Cooking:
Peeled potatoes and onions cut into small cubes. Mix with salt, pepper, chopped herbs and spices to taste. Add chopped onion, salt and pepper to the minced meat. Whisk eggs with mayonnaise. In a multicooker bowl, greased with oil, put a layer of potatoes, minced meat on top and again a layer of potatoes. Pour in the egg mixture, close the lid and set the "Baking" mode for 30-40 minutes.

Ingredients:
1 kg potatoes
400 g pork fillet,
1-2 bulbs
1-2 processed cheese,
1-2 garlic cloves,
salt, pepper, spices, mayonnaise - to taste.

Cooking:
Peeled potatoes cut into slices or cubes. Add mayonnaise and stir. Onion cut into thin rings. Cut the meat as thin as possible and beat with a hammer. Salt, pepper and rub with spices to taste. Put a layer of potatoes in an oiled multicooker bowl, then a layer of meat, grease it with mayonnaise, put a layer of onion on top of the meat. Lightly freeze the processed cheese in the freezer and grate on a coarse grater. Close the lid and set the "Baking" mode for 40-60 minutes, depending on the power of your multicooker.

Ingredients:
600-700 g potatoes,
2 bulbs
100-150 g of good ham,
2 bouillon cubes (meat stock flavor)
60-70 g butter,
bay leaf, salt, pepper - to taste.

Cooking:
Cut the peeled potatoes into slices 1-1.5 cm thick. Cut the onion into rings 1 cm thick. Finely chop the ham. Put the potatoes with onion rings in the multicooker bowl, sprinkle with ham and put pieces of butter on top. Salt, pepper, add 1-2 bay leaves. In half a glass of hot water, dilute the bouillon cubes and pour over the potatoes. Close the lid and set the "Extinguishing" mode to 2 hours.

Ingredients:
1 kg potatoes
500 g chicken meat,
150-200 g of cheese,
2 tomatoes

Cooking:
Cut the washed chicken meat across the fibers into slices no more than 2 cm thick, mix with salt and pepper and set aside for now. Cut the potatoes into cubes, mix with salt and pepper and also leave. Cut the onion into half rings, grate the cheese on a coarse grater. Scald the tomatoes, put in cold water and remove the skin. Slice the tomatoes. Pour 1-2 tbsp into the multicooker bowl. vegetable oil and lay out the chicken meat. Mix potatoes with onions and place on top of meat. Lay tomato slices on top, brush with mayonnaise and sprinkle with cheese. Close the lid and set the "Baking" mode for 40-60 minutes. After the signal about the end of the mode, leave the dish to reach the “Heating” mode for 10-15 minutes.

Ingredients:
300-400 g of mixed minced meat,
5-7 potatoes,
3-4 bulbs
2 eggs,
¼ loaf of white bread
breadcrumbs,
salt, pepper, spices - to taste.

Cooking:
Chop the onion and sauté over low heat with spices and let cool. White bread soak in milk or water, squeeze lightly and mix with minced meat, add onion, breadcrumbs and spices. Knead and beat the minced meat well. Put it in the refrigerator for 1-2 hours. Cut the peeled potatoes into slices 3-5 mm thick. Roll up rather large meatballs from the prepared minced meat, roll them in breadcrumbs. Place a layer of potato circles on the bottom of the multicooker bowl, on top of it - meat balls, shifting them with potato circles, lay a layer of potatoes and onions on top and sprinkle everything with spices and salt. Add half a multi-glass of water to the bowl and close the lid. Set the "Extinguishing" mode to 1-1.5 hours.

Ingredients:
1 kg potatoes
200 g beef,
500 ml dark beer ("live", type "Porter"),
2 bulbs
2 carrots
3-4 stalks of celery
1 tbsp tomato paste,
1 tbsp Sahara,
50-70 g butter,
bay leaf, salt, black peppercorns, ground black pepper, spices - to taste.

Cooking:
In the bowl of a multicooker in vegetable oil, fry the beef, cut into large cubes, with salt and pepper, until golden brown. Pour beef over beer, add tomato paste, sugar, bay leaf and peppercorns. Coarsely chop the potatoes, carrots, onions and celery stalks, add to the meat and mix. If necessary, add a little water, the liquid should lightly cover the food. Set the "Extinguishing" mode to 2-2.5 hours.

Ingredients:
5 potatoes
1 can of beef stew,
1 onion
3 pickles,
2 tbsp tomato paste,
1 tbsp flour,
1-2 garlic cloves,
1 bay leaf,
salt, pepper, herbs - to taste.

Cooking:
Put the stew on a plate, transfer the fat to the multicooker bowl. Turn on the “Baking” mode, add chopped onion and close the lid. Cook for 5-10 minutes. In the meantime cut salted cucumbers straws, add to the onion and simmer in the same mode for another 10 minutes. Cut the peeled potatoes into cubes, add to the onions and cucumbers, pour in the tomato paste diluted in a glass of water, put spices and salt. Set the "Extinguishing" mode to 1 hour. After the signal about the end of the mode, add the garlic, passed through the press, chopped herbs and stew, close the lid and leave in the "Heating" mode for 10-15 minutes.

Potato with liver

Ingredients:
500 g liver,
5-6 potatoes,
1 onion
3-4 tbsp sour cream
2-3 tbsp butter,
1 bay leaf,
salt, ground black pepper, spices - to taste.

Cooking:
Chop the onion and place in a mixing bowl. Add oil and set the "Baking" mode for 10 minutes. Meanwhile, cut the liver into cubes, salt, pepper and roll in flour. After the signal, put the liver to the onion, set the “Baking” mode for 20 minutes and close the lid. Then add sour cream, diced potatoes and all spices, mix and set the “Pilaf” or “Stew” mode for 1 hour.

Ingredients:
500 g potatoes
300 g champignons,
1 onion
1-2 tbsp sour cream
1 stack water,
salt, spices, herbs - to taste.

Cooking:
Cut all foods into cubes. On the “Baking” mode, fry the onion and mushrooms until all the liquid has evaporated and a golden crust appears. Add potatoes, pour sour cream with water, salt and pepper to taste and close the lid. Set the "Pilaf" mode.

Enjoy your meal and new culinary discoveries!

Larisa Shuftaykina

These potatoes will be a great side dish for meat or salted fish. Its combination with mayonnaise, ketchup, sour cream or sauce will be very tasty. Fresh vegetables or a light vegetable salad will also be a great addition. Potatoes should be eaten hot.

1. If you don't like garlic, you can use onions in the recipe. It should be finely chopped and added at the same time as the garlic.
2. To prevent the potatoes from falling apart during frying, you should not choose white varieties. It is best to use pink and white varieties of potatoes for these purposes. Also, do not cut the potatoes too thin - so any variety will turn into porridge for you.
3. If you have mustard oil, use it to fry potatoes instead of sunflower oil. Your dish will look more appetizing.
4. Spread potatoes only on heated oil. If the slow cooker and the oil in it do not warm up well, the potatoes may simply stick to the bottom.

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

Ingredients

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

Peel potatoes, rinse. Free the bulb from the husk and wash in running water.

Cut potato tubers in any way: circles, slices, straws. 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 must first soak the pieces in water for a few minutes, then rinse cold water and dry it with a paper towel.

Chop the onion finely. Lubricate the bottom of the multicooker bowl with vegetable or olive oil. Put the chopped potatoes on the bottom. Salt, pepper, season with spices and other seasonings. Select the program "Frying" 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 greens.

Rustic potatoes in a slow cooker

Rustic potatoes

Appetizing fried potato wedges, crispy on the outside and soft on the inside, are a great appetizer and side dish for a 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 slices of medium size. Small tubers can be cut into 2 parts.

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

Put the potatoes together 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 potatoes periodically.

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

Potatoes fried with mushrooms in a slow cooker

Mushrooms and potatoes are a good combination. Mushrooms 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 paprika;
• 100 ml of heavy cream;
• 50 g of greens;
• Refined sunflower or olive oil;
• Salt, pepper, spices to taste.

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

Soak mushrooms in cold water to remove dirt. Then rinse again under cool water. Remove the peel, remove the films and cut into plates or slices.

Grease the bottom of the multicooker bowl with olive or sunflower oil. Select the "Frying" mode and wait until the oil heats up. Then add the onion and mushrooms and cook until the onion is soft and translucent and the mushrooms are golden brown.

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

When the device beeps that the dish is ready, add the chopped greens. Close the lid and let it brew for 15 minutes so that the potatoes with 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 goes well with potatoes is cabbage. When fried, it will acquire a spicy taste, shaded tomato paste.

Ingredients

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

Rinse the cabbage. Remove leaves. Chop into straws with a sharp knife. Rinse potatoes, peel, remove eyes. Cut into medium cubes.

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

Pour the tomato paste into the 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.

Potato fried in a slow cooker with cheese

Potato with cheese

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

Ingredients

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

Rinse potatoes in cold water, peel. Cut out the eyes and with a sharp knife make deep even cuts at a distance of about 5 mm.

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

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

In the meantime, grate hard cheese on a fine grater. 10 minutes before the end of cooking, open the slow cooker and sprinkle all the potatoes with cheese. Serve with chicken or meat.

Potatoes fried with pork in a slow cooker

Meat can be added to potatoes to make a hearty and nutritious roast.

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

Lubricate the multicooker bowl liberally with olive or sunflower oil. Put onions and carrots and cook on the “Frying” mode for 5-10 minutes until the onions become transparent.

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

Put the fried meat in a slow cooker, to 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 diced potatoes.

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

Roast potatoes with chicken in a slow cooker

In the classic recipe for roast pork, you can replace it with a lighter and more 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. Lubricate the bottom of the multicooker bowl with vegetable or sunflower oil and lay out the chicken pieces. Salt, pepper to taste, add spices.

Peel the onion from the husk and cut into large half rings. Lay on top of the chicken fillet.

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

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

Roast at home with sour cream in a slow cooker

Roast - classic recipe, which can 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 onions and carrots, cut them into small pieces. Peel potatoes, wash and cut into cubes. Rinse the meat in cold running water and cut into small cubes.

Lubricate the multicooker bowl with vegetable or olive oil. Fry the onions and carrots in the "Baking" mode for 15 minutes. Add meat and cook until light brown. Put in the potato pieces. Mix water with tomato paste and sour cream, pour potatoes with this mixture.

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 multicooker

Appetizing french fries sticks can be cooked not only in deep fat, but also in a slow cooker.

Ingredients

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

Rinse the potatoes, remove the peel from it with a special knife. Remove eyes carefully. Wipe the tubers dry with a paper towel and cut with a sharp knife into oval plates or medium straws.

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

While the oil is heating, cut the potatoes into even-sized pieces. Switch the multicooker to frying mode and set the cooking time to 30 minutes. Dip the chopped potatoes into the oil. Raise from the bottom with a slotted spoon. When the oil begins to boil, close the lid of the multicooker. By the end of cooking, the French fries will float to the surface and be covered with a golden crust.

Carefully remove the french fries from the boiling oil so as not to burn yourself. Prepare a paper towel in advance, on which you need to put the potatoes so that the remaining oil and excess fat drain from it. While the slices are on the towel, salt and pepper them. Serve with tomato sauce hot. Can be sprinkled fried potatoes lemon juice.

Step 1: Prepare the potatoes.

Put the potatoes in the sink and rinse from sand and dirt, then, with a vegetable peeler, remove the peel, eyes.
Chop the clean potatoes in a convenient way for you and dry them on a paper towel.

Step 2: Start frying potatoes.

Lubricate the bottom of the bowl with sunflower oil. Pour chopped and dry potatoes into a slow cooker. Select Mode "Baking"/"Frying" and set a timer for 30 minutes. Cook potatoes with the lid open 10 minutes. Then turn it over with a wooden spatula, close the lid and continue cooking. Still through 10 minutes open the lid again and turn the potatoes over with a spatula.

Step 3: Add spices.

While the potatoes are fried in a slow cooker, prepare the seasonings. To do this, peel the garlic and cut it into thin slices, mix the resulting garlic mass with dried dill.
When there is time left before the end of cooking 5-7 minutes, open the lid of the multicooker, put the mixture of garlic and dried dill there, salt and turn the potatoes, add pieces of butter and close the lid. Continue cooking for the remaining time. As soon as the potatoes are ready, feel free to serve. appetizing dish on the table.

Step 4: Serve the fried potatoes.

Serve cooked potatoes as a hearty side dish with hot dishes such as meat or chicken chops. You can just as easily put the potatoes on a large flat dish, garnish with fresh herbs, serve with sour cream, mayonnaise or tomato sauce. Enjoy the wonderful taste and delicious aroma of a dish familiar from childhood, but prepared with the help of modern technology.
Enjoy your meal!

If onion is more to your taste, then use it instead of garlic, also adding five minutes before cooking.

Yellow and pink potatoes are best for frying, while white potatoes are more likely to fall apart and be loose.

Use mustard oil instead of sunflower oil if you can, then the potatoes will look more appetizing.

To remove excess starch, potatoes must first be soaked in water with a drop of lemon juice, but then be sure to dry them.