February 26, 2024
Review RecipeCrispy Fried Potatoes
A perfect balance of a crisp exterior and a soft interior make these crispy fried potatoes a favorite way to make potatoes that you can pair with any meal.
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Crisp on the outside, tender on the inside, and finished off with a mix of flavorful seasonings, these homemade crispy fried potatoes are an easy recipe that can be served with a hearty breakfast or as a dinner side dish. We are sure you will find they come out perfectly cooked every time.
Crispy Fried Potatoes Ingredients
There’s something undeniably satisfying about biting into a perfectly crispy fried potato.
The crunch gives way to a fluffy interior that is packed with flavor. The combination of salty, earthy, and slightly sweet notes creates a satisfying flavor that lingers long after the last bite.
You’ll need:
- 6 tablespoons of salted butter
- 1 tablespoon of olive oil
- 1 small onion (½ cup), diced
- 2 garlic cloves, minced
- 2 pounds of russet potatoes, cut into approximately 1-inch cubes
- ¼ teaspoon of cayenne pepper
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1 teaspoon of Season-All salt
- 1 tablespoon of chopped parsley
Substitutions And Additions
SWEET POTATOES: This simple recipe could also be made with sweet potatoes in place of the russet potatoes for a boost of all of the extra benefits that come with rich orange vegetables.
BELL PEPPERS: Add red and green bell pepper to your skillet when you add the onion for more color and another serving of vegetables.
How To Make This Crispy Fried Potatoes Recipe
We will walk you through the steps to making these perfectly crisp and irresistible fried potatoes.
STEP ONE: Heat butter and olive oil together in a large skillet over medium heat. Add the diced onions to the hot oil and cook on medium until translucent.
OUR RECIPE DEVELOPER SAYS
It’s important to have that little bit of oil included with the butter to prevent the butter from burning on the bottom of the pan.
STEP TWO: Add the minced garlic to the onions and cook for another 2 minutes.
STEP THREE: Add the cut potatoes to the onions and garlic.
PRO TIP:
Be careful not to overcrowd the skillet as it will be difficult to turn the potatoes around the pot without mashing them up. Keep the diced potatoes in a single layer in the pan.
STEP FOUR: Take the garlic powder, onion powder, and Season-All salt and mix them together. Sprinkle liberally over the potatoes and add salt and pepper to taste. Mix everything together well and reduce heat to simmer. Cover the skillet, so the steam will help the potatoes cook.
PRO TIP:
Covering the potatoes is key for making sure they cook thoroughly. I find the best pan to use is my cast-iron skillet, which distributes heat evenly; I use a baking sheet to cover. Or you could use foil.
STEP FIVE: Ten minutes before the end of cooking time, turn up the heat to medium-high heat to allow the potatoes to get some coloring from the hot skillet. Keep the cover off. Don’t stir too much, as your potatoes will start to mash up.
PRO TIP:
Don’t forget to take off the lid/cover at the end to cook away some of the excess moisture, or they will stay soggy.
STEP SIX: Sprinkle chopped parsley at the end and serve.
How To Serve These Pan-Fried Potatoes
Crispy pan-fried potatoes are a great side dish to any meal. Serve them with oven-baked chicken, pork tenderloin, fried pork chops, or steak bites for a classic dinner.
These home-fried potatoes would also be a tasty breakfast side dish in place of hash browns. Add your breakfast potatoes to a plate with our other brunch recipes, including egg bites or sheet pan eggs and bacon, and you have yourself a breakfast fit for a king or queen.
With potatoes being such a versatile food and the perfect side dish, there are plenty of ways to cook them. Try our oven-roasted potatoes, scalloped potatoes, cheesy bacon ranch potatoes, and creamy mashed potatoes for more potato recipes.
MORE POTATO RECIPES
Storage
It’s easy to keep leftovers of these delicious potatoes to enjoy later. Here’s how:
IN THE FRIDGE: Store crispy potatoes and onions in an airtight container in the fridge for up to 5 days.
IN THE FREEZER: These crispy country-fried potatoes can also be frozen in an airtight container for up to 3 months.
Crisp, golden brown, and lightly seasoned, these crispy fried potatoes are the ideal texture inside and out. Skip the restaurant and make these in the comfort of your own home for the best accompaniment to any meal. It will become one of your favorite recipes.
Frequently Asked Questions
Why aren’t my fried potatoes crispy?
Sometimes fried potatoes don’t crisp up because you are using the wrong type of potato, and they are too starchy. Try using russet potatoes in this recipe for the ideal texture. Yukon Gold potatoes may also work for this recipe.
Putting the potatoes in the pan wet or not removing the cover at the end of the frying process to allow the liquid to cook off can also cause the potatoes not to be crispy.
Should potatoes be boiled before frying?
While not an incorrect approach, it is not necessary to boil the potatoes before frying in this recipe. Follow our steps above for the perfect crispy home fries.
What’s the trick to avoiding mushy fried potatoes?
To avoid mushy potatoes, avoid overcrowding the pan and make sure you keep the pan hot. Uncovering the pan at the end to allow the steam to release will also crisp up your potatoes.
Can I freeze the leftover potatoes?
These leftover country potatoes can be frozen in an airtight container for up to 3 months.
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Crispy Fried Potatoes
A perfect balance of a crisp exterior and a soft interior make these crispy fried potatoes a favorite way to make potatoes that you can pair with any meal.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4
Ingredients
- 1 tablespoon olive oil
- 6 tablespoons salted butter
- 1 small onion, diced (½ cup)
- 2 garlic cloves, minced
- 2 pounds russet potatoes, cut into approximately 1-inch cubes
- ¼ teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Season-All salt
- 1 tablespoon parsley, chopped
Instructions
- Melt the butter and olive oil together in a 12-inch skillet.
- Add the diced onions and cook on medium until translucent.
- Add the minced garlic and cook for another 2 minutes.
- Add the chopped potatoes.
- Take the garlic powder, onion powder, and Season-All salt and mix together. Sprinkle liberally over the potatoes and add salt and pepper to taste. Mix everything together well and reduce heat to simmer. Cover skillet so the steam will help cook the potatoes.
- Ten minutes before the end of cooking time, turn up the heat to allow the potatoes to get some coloring from the skillet. Keep the cover off. Don’t stir too much as your potatoes will start to mash up.
- Sprinkle chopped parsley at the end and serve.
Notes
- It’s important to have that little bit of oil included with the butter to prevent the butter from burning on the bottom of the pan.
- Be careful not to overcrowd the skillet as it will be difficult to turn the potatoes around the pot without mashing them up. Keep the diced potatoes in a single layer in the pan.
- Covering the potatoes is key for making sure they cook thoroughly. I find the best pan to use is my cast-iron skillet, which distributes heat evenly; I use a baking sheet to cover. Or you could use foil.
- Don’t forget to take off the lid/cover at the end to cook away some of the excess moisture, or they will stay soggy.
Nutrition
Calories: 375kcal | Carbohydrates: 44g | Protein: 6g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 745mg | Potassium: 1004mg | Fiber: 3g | Sugar: 2g | Vitamin A: 664IU | Vitamin C: 16mg | Calcium: 46mg | Iron: 2mg
Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb
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Comments
Bertl says
I definitely had my doubts on whether this method of cooking would cook through without burning, but they turned out perfect!! A great new addition to my breakfast menu!
DAVID SCOTT JEFFREY says
DELICIOUS RECIPE!! Thanks for sharing 😉