Crispy Fried Potatoes – How to Make Old Fashioned Fried Potatoes

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This Crispy Fried Potatoes recipe starts with raw potatoes and ends with a perfectly pan-fried potato.  Follow my step-by-step instructions on how to make old fashioned fried potatoes (served with ketchup, of course).

Crispy Fried Potatoes Recipe

At my house growing up, Mom often served pork chops or salmon patties with fried potatoes that were perfectly crispy outside and slightly soft inside. To this day, I crave fried potatoes served with a side of ketchup.

And that’s exactly how this story began.

Me: “Mom, how do I make fried potatoes? You know, the ones that start with raw potatoes.”

Thank God for Moms. I’ll never be too old to use mine as my own personal instruction manual.

Old Fashioned Fried Potatoes

The secret to making a crispy fried potato is in the prep work. After washing and peeling the potato, slice into thin slices and soak in cold salt water.  I start this process early or mid morning; that way, I’m all set when the lunch hour comes around.

You’ll also want to be sure to use a large skillet. This way, the oil covers the entire pan allowing the potatoes to crisp up.  If you use a smaller skillet, flip and turn the potatoes often, moving around the potatoes so they all have a turn in the oil.

Add enough oil to the bottom of the pan to cover the pan in a shallow layer.  For an 8 inch pan, that’s about 5 tablespoons. It’s ok to eyeball this step.  Next, be sure to pat dry the potatoes to remove the excess water from soaking.

Another rule of thumb to ensure crispy-fried potatoes is the oil should be screaming hot before adding the potatoes. Test the oil by adding one potato slice to the pan first to make sure it ripples and fries immediately.

Continue to fry the raw potatoes to your desired crispness. You can make them extra crispy, or crisp on the outside and soft on the inside (my personal preference).

Follow all these steps, and you’ll have amazing country fried potatoes before you know it.

Ingredient List for Fried Potatoes

What do I need to make old fashioned fried potatoes?

Potatoes, scrubbed clean, peeled and sliced

Water, to soak potatoes

Vegetable Oil (or canola)

Salt

Black Pepper

How To Make Fried Potatoes from Raw

  1. Wash and peel potatoes. Slice into thin slices approximately 1/8 inch thick.
  2. Soak potato slices in cold, salted water for a minimum 30 minutes; drain water and pat dry.
  3. Heat oil in a skillet over medium high heat.
  4. Once the oil is hot, add potato slices. Fry until browned, flip potatoes often to brown all sides to the desired crispness.
  5. Drain onto a paper-towel lined plate.  Season with salt and pepper while hot.

For the full instructions and ingredient amounts for pan fried potatoes, scroll to the recipe card at the bottom of this post. 

Notes About How to Fried Potatoes from Raw:

  • What kind of potato works best for fried potatoes? I recommend using a  potato with a high starch content such as Russet.  This will result in a crispy pan-fried potato.
  • Why do you soak potatoes before frying?  Soaking in cold water removes extra starch which keeps the potatoes from sticking together during the frying process.  Less sticking together equals crispier potatoes.
  • How long should I soak my potatoes before frying?  Soak the potatoes in cold, salted water for a minimum 30 minutes.
  • What type of oil should I use when making fried potatoes?  Use an all purpose vegetable oil or canola oil. These oils don’t have strong flavors and have a high smoke point.
  • Should I salt my potatoes before frying? Add salt to the cold water for soaking to infuse flavor into the potato salt.  Then be sure to salt when the potatoes are done frying and still hot.
  • What size skillet should I use to make fried potatoes?  Use a larger skillet than you think you’ll need so that the potatoes are spread out and more make contact with the hot oil.  If you choose to use a smaller skillet, just be sure to stir the potatoes more often during the frying process to get all the sides brown and crispy.
  • Why are my fried potatoes soggy?  Be sure to pat dry the potatoes when you drain them from the soaking water. Skipping this step can result in soggy potatoes.  Secondly, be sure the oil is very hot before adding the potatoes.

 

Old Fashioned Potato Recipes

Ham and Cheesy Potato Casserole

Mom's Cheesy Ham and Potato Casserole was an all-time favorite recipe at our house growing up. Mom traditionally made this with leftover ham after the holidays. This stick-to-your-ribs meal will warm you up on a cold winter day and is the perfect casserole for a new mom or sick friend.

4 Ingredient Crock Pot Cheesy Potatoes

Throw together these 4 Ingredient Crock Pot Cheesy Potatoes in your slow cooker and you'll have time to grill or put together the perfect dessert.  Crock pot cheesy potatoes with hash browns use frozen hash browns, cheddar cheese soup, cream of celery soup and onion. 

French Potatoes Au Gratin

After a recent trip to France where I fell in love with French Gratins, I've discovered how to make a classic French gratin recipe.  These Potatoes au Gratin are simple and follow easy steps to customize to them into a full meal.  A number of ingredients can be added including ham, bacon, goat cheese, egg, the sky is the limit.

Cheesy Potatoes Topped with Bacon

Cheesy Potatoes with Bacon will be your new favorite side dish. It features an easy cheese sauce made with Velveeta, Miracle Whip, salt and black pepper and a bacon topping that sends the humble potato out of this world. 

Mom’s Pork Chop and Potatoes

Mom's Oven Pork Chops and Potatoes is a classic baked meat and potatoes dish that was served up many nights during my childhood.  This method of baking results in a fork-tender pork chop that the whole family will enjoy. Plus, it's an economical option with only 4 ingredients (plus salt and pepper).

Pizza Potato Casserole

Pizza Potato Casserole is a cheesy casserole with an Italian-spin that your kids will love.  With a base of diced potatoes, it's an easy and economical dinner that can be stretched to serve a crowd. Add this ground beef casserole to your regular monthly rotation.

Fried Potatoes and Smoked Sausage

Fried Potatoes and Smoked Sausage is a classic southern dinner with endless options for customizing to the liking of your family.  Here's some easy steps for how to make fried potatoes, sausage and onions.

Crispy Fried Potatoes

This Crispy Fried Potatoes recipe starts with raw potatoes and ends with a perfectly pan-fried potato.  Follow my step by step instructions on how to transform the humble potato into a family-pleasing side dish (served with ketchup, of course).
Prep Time45 mins
Cook Time15 mins
Total Time1 hr
Course: Breakfast, Side Dish
Cuisine: American
Keyword: Country Fried Potatoes, Crispy Fried Potatoes, fried potatoes, fried potatoes from raw, how to make old fashioned fried potatoes, Pan-Fried Potatoes
Servings: 6 people
Calories: 198kcal
Author: Barbara

Ingredients

  • 2-3 large Russet potatoes
  • water enough to cover potatoes
  • 1 teaspoon salt
  • 5-8 Tablespoons vegetable oil
  • salt and pepper, to taste

Instructions

  • Wash and peel potatoes. Slice thin into 1/8 inch slices.
    Crispy Fried Potatoes starts with raw potatoes and ends with a perfectly pan-fried potato. Serve old fashioned fried potatoes with ketchup.
  • In a large bowl, cover potatoes with cold water; add salt. Let sit for 30 minutes or more.
    Crispy Fried Potatoes starts with raw potatoes and ends with a perfectly pan-fried potato. Serve old fashioned fried potatoes with ketchup.
  • Drain water, and pat potatoes dry.
    Crispy Fried Potatoes starts with raw potatoes and ends with a perfectly pan-fried potato. Serve old fashioned fried potatoes with ketchup.
  • Add oil to large skillet covering the bottom of the pan completely in a shallow layer, approximately 5 to 8 tablespoons.
  • Once the oil is hot, add the potatoes. If possible, place as many as you can in a single layer.
    Crispy Fried Potatoes starts with raw potatoes and ends with a perfectly pan-fried potato. Serve old fashioned fried potatoes with ketchup.
  • Let brown, and flip to brown the other side. If the skillet is smaller and the potato layers are thicker, then flip often to get all sides browned and crispy.
    Crispy Fried Potatoes starts with raw potatoes and ends with a perfectly pan-fried potato. Serve old fashioned fried potatoes with ketchup.
  • Drain to a paper towel. Season with salt and pepper while hot.
    Crispy Fried Potatoes starts with raw potatoes and ends with a perfectly pan-fried potato. Serve old fashioned fried potatoes with ketchup.
  • If desired, serve hot with ketchup.

Notes

  • What kind of potato works best for fried potatoes? I recommend using a  potato with a high starch content such as Russet.  This will result in a crispy pan-fried potato.
  • Why do you soak potatoes before frying?  Soaking in cold water removes extra starch which keeps the potatoes from sticking together during the frying process.  Less sticking together equals crispier potatoes.
  • How long should I soak my potatoes before frying?  Soak the potatoes in cold, salted water for a minimum 30 minutes.
  • What type of oil should I use when making fried potatoes?  Use an all purpose vegetable oil or canola oil.  These oils don't have strong flavors and have a high smoke point.
  • Should I salt my potatoes before frying? Add salt to the cold water for soaking to infuse flavor into the potato salt.  Then be sure to salt when the potatoes are done frying and still hot.
  • What size skillet should I use to make fried potatoes?  Use a larger skillet than you think you'll need so that the potatoes are spread out and more make contact with the hot oil.  If you choose to use a smaller skillet, just be sure to stir the potatoes more often during the frying process to get all the sides brown and crispy.
  • Why are my fried potatoes soggy?  Be sure to pat dry the potatoes when you drain them from the soaking water. Skipping this step can result in soggy potatoes.  Secondly, be sure the oil is very hot before adding the potatoes.
  • Try Fried Cabbage with Bacon for another old fashioned side dish. 

Nutrition

Calories: 198kcal | Carbohydrates: 22g | Protein: 3g | Fat: 12g | Saturated Fat: 10g | Sodium: 394mg | Potassium: 513mg | Fiber: 2g | Sugar: 1g | Vitamin C: 7mg | Calcium: 16mg | Iron: 1mg

 

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