Crispy Fried Potatoes

2024-05-29 /Posted byYoga Pit / 108

These Crispy Fried Potatoes are easily prepared in a pan (no deep fryer or oven needed) and combine with garlic, sweet onion, and bell pepper for a super-flavorful dish.

Table of Contents

Toggle

I am SO excited to share this recipe for Crispy Fried Potatoes! I love feeling inspired when I cook, but I love it more when my food is delish and makes people smile. These Crispy Fried Potatoes do just that! Real talk: do you ever feel like you DON’T want to cook because everything is boring and you feel like you have made, for example, potatoes every. possible. single. way a potato could be made? Same. Same.

When I make these Crispy Fried Potatoes they disappear before I turn back with serving tongs or napkins. Not only are they vegetarian, but they are also gluten-free. Even picky eaters like them! You can see why they are my new go-to when I have a bunch of people over.

Now, I know I’m not reinventing the wheel by using a skillet over an oven or fryer to make crispy potatoes. Remember my crispy Breakfast Potatoes in a pan? They are great and all, but the Crispy Fried Potatoes are wholesome and unique. They will be a great addition to any meal, be it brekky, lunch, or dinner.

I love this pan-fried method. The potatoes are fried AND steamed in the pan, similar to our crispy Pan-Fried Broccoli. You can expect them to have a crispy outside and soft, fluffy inside with a warm buttery finish. The garlic, pepper, and onions are optional, but I think this flavor combination goes nicely together. Feel free to leave any of these ingredients out or substitute other herbs and veggies you have on hand.

Are Crispy Fried Potatoes Healthy?

Since this recipe is made with veggies it’s not bad for you, but we know anything fried does not usually equal healthy. However, if we compare them to french fries, other processed potatoes, or fried sides, these Crispy Fried Potatoes are certainly the healthier choice. Any time we cook at home we know exactly what is going into our dishes and can control the amount of salt and fat added. Potatoes contain vitamin C and fiber, while garlic and onions are antioxidants. As I mentioned before, this dish is vegetarian and gluten-free. If you skip the butter and use oil, it is also vegan friendly.

To Soak or Not To Soak?

The first step in our instructions involves soaking the potatoes in an ice bath to achieve extra crispiness. Does this REALLY need to be done? How long do I soak? Oh no, I don’t have time to soak!

So I have soaked my potatoes and I have not soaked my potatoes. What I’ve learned is, if you have the time, you really should soak them. Soaking removes extra starch and helps your potatoes cook evenly and turn out perfectly crispy. They can be soaked for as little as 15 minutes or as long as overnight. Last time I made Crispy Fried Potatoes I soaked them for an hour and they were perfect.

INGREDIENTS

6 to 8 large potatoes, peeled and sliced 1/4-inch thick
1 sweet onion, chopped (optional)
1 clove garlic, minced (optional)
1 bell pepper, diced (optional)
Salt, to taste
Black pepper, to taste
1/4 cup peanut oil or light vegetable oil
2 tablespoons unsalted butter

INSTRUCTIONS

Prepare

Wash and optionally peel the potatoes, then slice them. Soak in ice water if desired for extra crispiness.

Dry

Drain and pat the potatoes dry to remove all moisture, which is key for achieving a crispy texture.

Fry

Heat oil in a skillet and fry the potatoes until golden, then steam covered to cook through.

Crisp

Uncover, increase heat, and flip the potatoes for a golden crust on both sides.

Drain

Remove excess oil by draining the potatoes and blotting them with paper towels.

Sauté

Return the potatoes to the skillet, add optional veggies, and sauté until tender.

Serve

Mix in butter, season to taste, and serve the potatoes hot.

DEVOUR!

FAQs & Tips

How do I prep and store these fried potatoes?

Allow Crispy Fried Potatoes to come to room temperature before storing in an airtight container. They can last for up to five days in the fridge. Reheat them in the oven at 350°F for about 10 minutes, flipping halfway through.

What other veggies or herbs would go well with this dish?

I like to add any peppers I have on hand to make the dish colorful! I have added jalapenos for a kick. Feel free to add spinach, mushrooms, or tomatoes, but recognize that they do have more water in them, so you will want to sweat them out first. Nobody likes soggy potatoes. As for herbs, rosemary goes well with fried potatoes, but I grab whatever is in my garden! I have on occasion used chiffonade basil strips and minced chives.

What kind of potatoes should I use?

I love sweet and creamy Yukon Gold for this dish. If you can’t get your hands on them, go with Russet, but be sure to soak them since they are starchier.

Serving Suggestions

One selling point for these Crispy Fried Potatoes is that they fit right in with a meal, any time of day! I have even enjoyed them as a quick meal for lunch.

So, if you want to kick off your day with Crispy Fried Potatoes, pair them with some protein. Make an Easy Omelet and add whatever toppings you wish. You can even use the Crispy Fried Potatoes INSIDE the omelet!

For dinner, serve Crispy Fried Potatoes over juicy Poached Chicken or Baked Chicken Cutlets. If you want to keep it all vegetarian, you can serve it with Spaghetti Squash Lasagna or on the side of this AH-MAZING Black Bean Power Burger with Avocado Crema.