Crispy Fried Potatoes
Crispy fried potatoes: soak, dry, (optional) cornstarch toss, and fry to golden perfection. A dependable recipe for crunchy potato sides or snack servings.
Crispy Fried Potatoes
Crispy fried potatoes: soak, dry, (optional) cornstarch toss, and fry to golden perfection. A dependable recipe for crunchy potato sides or snack servings.
Ingredients
8 items
800 gramspotatoVeganVegetarian
500 millilitersvegetable oilVeganVegetarian
2 teaspoonssaltVeganVegetarian
1 teaspoonblack pepperVeganVegetarian
2 tablespoonscornstarch(optional)VeganVegetarian
2 unitsgarlic(optional)VeganVegetarian
1 teaspoonpaprika(optional)VeganVegetarian
2 tablespoonsparsley(optional)VeganVegetarian
Instructions
Wash, peel and cut potatoes
Wash the potatoes thoroughly. Peel if you prefer (skin-on works too). Cut into uniform pieces: wedges, cubes or 1–1.5 cm thick slices so they cook evenly.Tips:
- •Cut pieces as uniform as possible for consistent frying.
- •Leaving the skin on adds flavor and texture.
Soak to remove surface starch
Place cut potatoes in a large bowl of cold water and let them soak for 20–30 minutes. This reduces surface starch and helps achieve a crisp exterior.Soak potatoes: 30 minTips:
- •For extra crispness, change the water once during soaking.
- •If short on time, a 10-minute soak still helps.
Dry and season
Drain the potatoes and spread them on a clean kitchen towel or paper towels. Pat completely dry. Transfer to a bowl and toss with salt, black pepper, and (optional) cornstarch and paprika so each piece is lightly coated.Tips:
- •Drying thoroughly prevents dangerous oil splatter and ensures crisping.
- •If using cornstarch, use only a light dusting to avoid a gummy coating.
Substitutions
Final notes
For maximum crispiness: (1) soak to remove starch, (2) dry thoroughly, (3) fry in small batches and drain on a rack. Cornstarch or rice flour gives a slightly crunchier exterior but is optional. Serve hot and avoid stacking to keep the crust intact.
Instructions
Wash, peel and cut potatoes
Wash the potatoes thoroughly. Peel if you prefer (skin-on works too). Cut into uniform pieces: wedges, cubes or 1–1.5 cm thick slices so they cook evenly.Tips:
- •Cut pieces as uniform as possible for consistent frying.
- •Leaving the skin on adds flavor and texture.
Soak to remove surface starch
Place cut potatoes in a large bowl of cold water and let them soak for 20–30 minutes. This reduces surface starch and helps achieve a crisp exterior.Soak potatoes: 30 minTips:
- •For extra crispness, change the water once during soaking.
- •If short on time, a 10-minute soak still helps.
Dry and season
Drain the potatoes and spread them on a clean kitchen towel or paper towels. Pat completely dry. Transfer to a bowl and toss with salt, black pepper, and (optional) cornstarch and paprika so each piece is lightly coated.Tips:
- •Drying thoroughly prevents dangerous oil splatter and ensures crisping.
- •If using cornstarch, use only a light dusting to avoid a gummy coating.
Substitutions
Final notes
For maximum crispiness: (1) soak to remove starch, (2) dry thoroughly, (3) fry in small batches and drain on a rack. Cornstarch or rice flour gives a slightly crunchier exterior but is optional. Serve hot and avoid stacking to keep the crust intact.
Nutritional facts
per serving