Russian-Style Fried Potatoes | Classic Comfort Food from a Russian Kitchen скачать в хорошем качестве

Russian-Style Fried Potatoes | Classic Comfort Food from a Russian Kitchen

There’s something deeply comforting about Russian-style fried potatoes. Simple ingredients, a hot pan, the smell of onions and garlic — and suddenly you’re back in a quiet kitchen where no one is rushing. In this video, I’m making classic Russian fried potatoes the way they’ve been cooked for generations: sliced potatoes fried until golden, onions softened in pork fat, a touch of garlic at the end, and fresh dill on top. No fancy tricks, no shortcuts — just honest home cooking. These potatoes are crispy on the outside, tender inside, and full of flavor. You can make them with pork belly, with other meat, or completely meatless — the soul of the dish stays the same. This is not fast food. This is comfort food, memory food, real food. Perfect for: simple home dinners cast iron cooking lovers fans of traditional Russian cuisine anyone who believes the best recipes come from ordinary kitchens Cook along, slow down, and enjoy. Ingredients • Potatoes, large – 2 pcs (≈ 500 g) • Pork belly fat – 2 slices (≈ 60–80 g) (or any meat except beef, or omit for meatless version) • Onion, medium – 1 pc (≈ 120 g) • Fresh garlic, chopped – to taste (≈ 1 small head or 4–5 large cloves) • Salt – to taste (≈ 3–5 g) • Vegetable oil – for frying (≈ 15–30 ml, as needed) • Fresh dill – for garnish (optional, ≈ 5 g) Steps 1. Peel the potatoes and onion. 2. Chop the onion into medium pieces. 3. Slice the potatoes into French-fry style strips, not too thick. 4. Heat a frying pan or cast-iron pot over medium heat. 5. Add pork belly slices and a small amount of vegetable oil - just enough to help the fat release. 6. Once the fat renders, add the onion and fry until translucent. 7. Remove the pork belly and onions from the pan and set aside. 8. Add more vegetable oil if needed, then add the potatoes. 9. Fry on medium-low heat until potatoes are fully cooked and golden. 10. Salt to taste. 11. Return pork belly and onions to the pan and mix well. 12. Let everything cook together for about 1 minute to fuse flavors. 13. Add fresh chopped garlic, stir once more, then remove from heat. 14. Garnish with fresh dill if desired and serve immediately. Serving & Storage • Best served hot, straight from the pan. • Pairs perfectly with pickles, sauerkraut, or fresh vegetables. • Refrigerate leftovers up to 2 days; reheat in a pan for best texture. Simple recipes, cozy meals, and experiments in the kitchen. One part comfort food, one part curiosity, with a sprinkle of Russian-English mix-ups. Press subscribe — let’s cook (and laugh at the results) together! 📸 Website & Photo Stories: https://marinakrasnovid.com I’m part of the Sparrow family of channels — Hiking Sparrow (travel), Little Sparrow (wildlife), and Chef Sparrow (cooking). Subscribe to the one you love most, or fly with all three! Hiking Sparrow:    / @marinakrasnovidtravel   Little Sparrow:    / @marinakrasnovidwildlife