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).
Servings: 6 people
- 2-3 large Russet potatoes
- water enough to cover potatoes
- 1 teaspoon salt
- 5-8 Tablespoons vegetable oil
- salt and pepper, to taste
Wash and peel potatoes. Slice thin into 1/8 inch slices.
In a large bowl, cover potatoes with cold water; add salt. Let sit for 30 minutes or more.
Drain water, and pat potatoes dry.
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.
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.
Drain to a paper towel. Season with salt and pepper while hot.
If desired, serve hot with ketchup.
- 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.
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