Russian Fried Potatoes Recipes

Steps:

• Peel the onion, cut it in half and thinly slice it.
• Pour the water over the dried mushrooms to rehydrate, let sit 5 minutes.
• Peel potatoes and julienne.
• Pour the mushroom mix through a fine coffee filter and sieve reserving the broth. Clean mushrooms under cold water to get rid of any grit.
• Add 1 tbs oil to a non stick skillet, add onion and cook over medium for 3 minutes.
• Add dry mushrooms and cook for 10 to 15 minutes until golden.
• Add minced garlic to skillet, then add potatoes and mushroom broth, cover with lid and cook 8 - 10 minutes until liquid is absorbed and potatoes are soft.
• Uncover potatoes and increase heat to medium high, cook another 5 minutes until they are golden, adding more oil if needed.

Steps:

• Peel potatoes.
• Dice up the garlic and onion and mix them together. Then separate them into two cups of equal portions.
• Slice potatoes, but not too thick. About two or three millimenter should do it.
• Place potatoes in a large bowl.
• Pour tablespoon of salt on them and mix it up with your hands. Add more salt to make sure the potatoes are evenly salted.
• Oil two frying pans and separate the potatoes into the two frying pans. Start on medium so that it doesn't burn or start freaking out on the stove.
• Cook until the potatoes on the bottom become browned. Turn the potatoes over and repeat until slightly browned.
• Now, add the garlic and onion mixtures to each frying pan and mix it up.
• Wait until the potatoes are soft and browned.
• You're done! Enjoy!

Steps:

• In a large skillet, saute onions in oil and 1/3 cup butter until softened. Stir in sugar. Reduce heat to medium-low; cook, stirring occasionally, for 40 minutes or until deep golden brown., Meanwhile, place potatoes in a large saucepan and cover with broth. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain potatoes; transfer to a large bowl. Add 1 cup sour cream, the cream, eggs, dill and remaining butter. Beat until mashed., Spread half of potatoes into a greased 13-in. x 9-in. baking dish; layer with onions and remaining potatoes. Gently spread remaining sour cream over the top. Bake, uncovered, at 350° for 30-35 minutes or until a thermometer reads 160°.