How to cook potatoes in a slow cooker?

Irina Saprykina
Irina Saprykina
September 8, 2014
How to cook potatoes in a slow cooker?

Since multicookers today appeared in many families, housewives need recipes for dishes that can be cooked in them. The diet of the Russian people can not be imagined without potatoes. Therefore, today we will cook it in the slow cooker.

Recipes with potatoes for multicooker

The recipes given here are easy to prepare and the availability of ingredients.

Country style potatoes

To prepare this dish, we need:

  • 1 kg of potatoes;
  • 1 tsp oregano;
  • 100 g of dill;
  • 4 tbsp. l vegetable oil;
  • Salt, spices, pepper - to taste.

Potatoes are washed, peeled and cut into slices. Separately prepare a mixture of the following composition: oil, pepper, salt, oregano or other spices to your taste. The scented mass is poured into a bowl of potatoes and thoroughly mixed so that each piece is completely smeared with fragrant oil. After that, the potatoes spread in a bowl multicooker and cooked in baking mode for half an hour.The taste of the dish is obtained as cooked in a real Russian stove.

How to cook french fries in a slow cooker

French fries can be cooked in a multi-cooker, which has the “Fryer” or “Multi-cook” mode. Cooking time for four servings - 20 minutes.

You will need:

  • Potatoes - 1 kg;
  • Salt;
  • Vegetable oil - about 1 l.

For french fries it is better to choose mature tubers, too young potatoes will be loose and will not give the desired taste. You should also give preference to soft varieties, without a green tint on the peel. Having chosen suitable tubers of even shape, they need to be washed, cleaned and cut into strips (first we make plates 1 cm thick, then we cut them into cubes 1 cm wide). Cut the sliced ​​potatoes in cold water for 10 minutes. After that we dry on a towel.

To get a real french fries you need to fry it twice. The first time - 7-8 minutes, the second - 2 minutes. In a slow cooker pour oil. We are waiting for it to warm up, and put potatoes in it (preferably in a special basket). We take out, and after the first roast we spread on a paper towel, to remove excess oil.

After the potatoes have cooled slightly and the oil is reheated, we lower the grid with the potatoes a second time, but no more than two minutes. Again, we lay out on a paper towel.