Best fried potatoes recipe that gives crispy potatoes that are soft and fluffy inside, flavorful and tasty. Learn how to fry potatoes be it pan fried or deep fried with this easy and quick recipe.
Potatoes remain a popular side dish for any occasion be it weeknight dinner, Sunday roast, Thanksgiving, Christmas, Easter, or any other celebration. It's a go-to dish that can be made in a variety of ways. I have posted how to air fry, boil potatoes, roast and now I'm posting this easy fried potatoes recipe.
Fried Potatoes Recipe
The best fried potatoes recipe that is easy, quick, and simple to make. With this recipe, you get potatoes that are not only crispy skin but cooked tender, and fluffy inside.
This perfect fried potatoes recipe makes use of few ingredients, it's cheap and an inexpensive side dish that is filling and delicious.
It's great served with chicken, vegetables, sauce, steak but it can also be served as a snack.
This recipe is vegetarian and vegan if you exclude the butter from the ingredient list.
In this post, I'll show you how to pan fry or deep fry potatoes and you don't need a deep fryer to make it. The simple tools required are:
Potato peeler (If peeling the potatoes)
Pot or deep pan (if deep frying),
Frying pan (If pan-frying),
Knife - To cut the potatoes.
Pan Fried Potatoes
Pan fried potatoes use less oil than deep-fried and that makes them healthier. You also save on oil as you need just about 2-3 tablespoons to pan fry potatoes.
It's best to parboil the potatoes first before pan frying to get cooked tender inside. In my experience, not boiling the potatoes first will result in not well cooked inside but crispy outer potatoes.
Unless you are cutting the potatoes extra thin (which makes it like potatoes crips) then it's best to boil first.
Ingredients
Potatoes - Potatoes best for frying include Yukon gold, Idaho, Desiree, russet, Maris Piper, King Edwards.
Parsley
Rosemary
Garlic
Butter
Salt
How To Fry Potatoes (How To Make Fried Potatoes)
Using a potato peeler, peel the potatoes and cut them into shape like slices or cubes. If not peeling the potatoes, wash them thoroughly with a soft sponge to remove dirt.
Rinse the potatoes, add them into a pot then add salt and water to cover the potatoes by at least an inch.
Cover the pot and cook on medium heat for 10 minutes or till tender but not mushy. They should be firm and hold shape.
Drain the boiled potatoes and leave it to cool for about 5-10 minutes.
Place a frying pan on medium heat, add oil into the pan, and heat.
When oil is heated, add the potatoes and fry, turning the potatoes at intervals to fry all sides till they're golden brown and crispy.
Mix the butter, parsley, garlic, rosemary, and pepper then add into the frying pan and stir with the potatoes.
Take off the heat and serve.
Deep Fried Potatoes
For deep fried potatoes, you don't have to boil the potatoes first. You can deep fry from raw. You will need to add water in the oil (not hot oil) to guarantee the inside cooks before the skin crisp. Here's the step by step:
Peel the skin off the potatoes and cut them into cubes, slices, or any shape you desire (If not peeling the potatoes, wash them thoroughly with a soft sponge to get rid of any dirt).
Add the cut potatoes into a bowl, rinse, drain, add salt and stir.
Mix butter, parsley, garlic, rosemary, and pepper in a small bowl and set aside.
Place a deep pan on a stove. Add oil into the pan.
Add in the potatoes and fry on medium heat till it's crisp and cooked inside.
Take out of oil into a bowl, then add in the butter herb mix. Stir with the potatoes till well covered.
Serve and enjoy.
How Long to Fry Potatoes
This depends on if the potatoes are fried from raw, or pre boiled, the sizes they are cut into, and the type of potatoes. Below is a guide based on medium-sized cut:
Pan fried - It takes 10 minutes to pan-fry parboiled potatoes.
Deep fried from raw - It takes between 20-30 minutes to deep fry raw potatoes.
Deep fried after boiling- It takes 10 minutes to deep fry boiled potatoes.
To test if the potatoes are fried, the skin should be crispy, and golden brown but not burnt, and the inside should be cooked.
What to Serve with
Egg- Scrambled eggs, Omelettes,
Steak- Air fryer steak, instant pot steak
Chicken - Pan fried chicken drumsticks, stove top chicken thighs
Turkey - Roasted turkey
Vegetables - Roasted vegetables, sauteed, boiled carrots, boiled broccoli
Gravy, sauces, curries.
How To Store
After it's completely cooled, put in a sealable container, Ziploc, or freezer bag, label with dates and store in the fridge where it will keep well for up to 4 days.
If you are unlikely to consume it within 4 days and require to store it for longer, store it in the freezer where it will last up to 6 months.
Reheating: You can reheat from chilled or frozen in the microwave, oven, air fryer, or even on the stovetop.
Tips for Fried Potatoes
- Try to cut the potatoes into similar sizes so they are cooked at the same time.
- Waxy potatoes are best for frying as they are fluffy inside when fried.
- If the frying pan is not large enough to fry at a time, do it in batches.
- Don't overcrowd the skillet.
- You can add other herbs like coriander, dill, to the herb butter mix.
- Want spicy fried potatoes then add ginger and pepper like cayenne or black pepper.
- It's best to parboil before frying to save time and give cooked fluffy inside potatoes.
- Don't over boil so the potatoes don't lose shape or break down
- Don't add water into hot oil as this can cause
FAQs
How do you keep fried potatoes from getting mushy?
You can prevent fried potatoes from getting mushy by not overcooking them. After boiling, drain immediately and leave to cool before frying.
Should you soak potatoes in salt water before frying?
Not necessarily but soaking in water for sometime can make it cook faster.
How long should you soak potatoes before frying?
You can soak for 30 minutes up to 4 hours.
What's alternative to deep frying?
Alternative to deep frying is pan frying, air frying, roasting, or boiling.
More Easy Potatoes Recipes
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Recipe
Fried Potatoes Recipe (How To Fry Potatoes)
Equipment
- Frying pan or cast iron skillet
Ingredients
- 500 g (1lb) Potatoes
- Salt to taste
- 1 teaspoon Parsley
- ½ teaspoon Rosemary
- ¼ teaspoon Garlic powder
- 1 tablespoon Butter
- Vegetable oil For frying
Instructions
PAN FRIED POTATOES
- Using a potato peeler, peel the potatoes and cut them into shape like slices or cubes. If not peeling the potatoes, wash them thoroughly with a soft sponge to remove dirt.
- Rinse the potatoes, add them into a pot then add salt and water to cover the potatoes by at least an inch.
- Cover the pot and cook on medium heat for 5-10 minutes or till tender but not mushy. They should be firm and hold shape.
- Drain the boiled potatoes and leave it to cool for about 5-10 minutes.Place a frying pan on medium heat, add oil into the pan, and heat.
- When oil is heated, add the potatoes and fry, turning the potatoes at intervals to fry all sides till they're golden brown and crispy.
- Mix the butter, parsley, garlic, rosemary, and pepper then add into the frying pan and stir with the potatoes.
- Take off the heat and serve.
DEEP FRIED POTATOES
- Peel the skin off the potatoes and cut them into cubes, slices, or any shape you desire (If not peeling the potatoes, wash them thoroughly with a soft sponge to get rid of any dirt).
- Add the cut potatoes into a bowl, rinse, drain, add salt and stir.
- Mix butter, parsley, garlic, rosemary, and pepper in a small bowl and set aside.
- Place a deep pan on a stove. Add oil into the pan.
- Add in the potatoes and fry on medium heat till it's crisp and cooked inside.Take out of oil into a bowl, then add in the butter herb mix. Stir with the potatoes till well covered.
- Serve and enjoy.
Notes
- Try to cut the potatoes into similar sizes so they are cooked at the same time.
- Waxy potatoes are best for frying as they are fluffy inside when fried.
- If the frying pan is not large enough to fry at a time, do it in batches.
- Don't overcrowd the skillet.
- You can add other herbs like coriander, dill, to the herb butter mix.
- Want spicy fried potatoes then add ginger and pepper like cayenne or black pepper.
- It's best to parboil before frying to save time and give cooked fluffy inside potatoes.
- Don't over boil so the potatoes don't lose shape or break down.
- Don't add water into hot oil as this can cause
This recipe is very easy to follow, thanks for sharing.
Thank you!
10 minutes is too long to parboil the potatoes unless they are in very large chunks. My r usset potatoes got mushy in only 8 minutes. I'll try 5 minutes next time. Seasonings were perfect and the butter us a nice touch. Would appreciate a recommendation on amount if oil to use. I had trouble getting my potatoes to brown in the amount of oil I used, about 1.5 TBS.
Delicious!
An idea of approximate oil amount you used for the (1) lb of potatoes would be helpful.. The picture appeared to have very little which I started with and had to add to - made the progress a little slower as the oil had to reheat. Thanks for sharing.
absolutely loved this recipe..im so glad I found this blog
Thank you!
I was looking for a delicious recipe like this. Looks amazing 🤩 gonna try it today with parmesan cheese.