Crispy Fried Potatoes

Crispy Fried Potatoes

Golden, crispy-edged potatoes pan-fried until deeply browned and tender inside.

Total 35 min Makes 4 servings Calories 285/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Dairy

Diced potatoes are parboiled briefly then fried in a hot skillet until the edges turn crisp and golden brown while the centers stay tender. Seasoned simply with salt, pepper, and paprika, these make a satisfying side for breakfast or dinner plates. The double-cooking method ensures a crunchy exterior without sacrificing a fluffy interior.

Ingredients

  • 2 pounds russet potatoes, peeled and diced into 1/2-inch cubes
  • 4 tablespoons vegetable oil
  • 2 tablespoons unsalted butter
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 2 tablespoons fresh parsley, chopped

Method

  1. Place the diced potatoes in a saucepan and cover with cold water by 1 inch. Add a pinch of salt and bring to a boil.

  2. Boil the potatoes until just barely tender when pierced with a fork, about 4 to 5 minutes. Drain well and spread onto a baking sheet lined with paper towels to dry for a few minutes.

  3. Heat the vegetable oil and butter in a 9-inch skillet over medium-high heat until the butter is melted and the oil is shimmering.

  4. Add the potatoes to the skillet in a single layer, working in batches if needed to avoid crowding. Let them cook undisturbed for 4 minutes to develop a crust.

  5. Flip and stir the potatoes, then continue frying, turning occasionally, until golden brown and crisp on all sides, about 10 to 12 minutes.

  6. Sprinkle with salt, black pepper, paprika, and garlic powder, tossing to coat evenly. Cook for 1 more minute to let the spices bloom.

  7. Transfer the potatoes to a serving dish and garnish with chopped fresh parsley. Serve hot.

Rate this recipe

★ 4.6 (1)

Crispy Fried Potatoes

Diced potatoes are parboiled briefly then fried in a hot skillet until the edges turn crisp and golden brown while the centers stay tender. Seasoned simply with salt, pepper, and paprika, these make a satisfying side for breakfast or dinner plates. The double-cooking method ensures a crunchy exterior without sacrificing a fluffy interior.

35 min 4 servings 285 cal

Ingredients

  • 2 pounds russet potatoes, peeled and diced into 1/2-inch cubes
  • 4 tablespoons vegetable oil
  • 2 tablespoons unsalted butter
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 2 tablespoons fresh parsley, chopped

Method

  1. 1

    Place the diced potatoes in a saucepan and cover with cold water by 1 inch. Add a pinch of salt and bring to a boil.

  2. 2

    Boil the potatoes until just barely tender when pierced with a fork, about 4 to 5 minutes. Drain well and spread onto a baking sheet lined with paper towels to dry for a few minutes.

  3. 3

    Heat the vegetable oil and butter in a 9-inch skillet over medium-high heat until the butter is melted and the oil is shimmering.

  4. 4

    Add the potatoes to the skillet in a single layer, working in batches if needed to avoid crowding. Let them cook undisturbed for 4 minutes to develop a crust.

  5. 5

    Flip and stir the potatoes, then continue frying, turning occasionally, until golden brown and crisp on all sides, about 10 to 12 minutes.

  6. 6

    Sprinkle with salt, black pepper, paprika, and garlic powder, tossing to coat evenly. Cook for 1 more minute to let the spices bloom.

  7. 7

    Transfer the potatoes to a serving dish and garnish with chopped fresh parsley. Serve hot.