Home fries. Cottage fries. Whatever you call them the meaning is the same for all of us - comfort food at its simplest. This recipe works because of one easy extra step - soaking the potatoes in water to remove the starch makes them extra crispy and delicious.
Ingredients
You really only need potatoes, salt, and oil for a delicious batch of fried potatoes. Everything else is just extra deliciousness.
- Potatoes do make a difference. The best kind for frying are Yukon Gold or Russets as far as I'm concerned. If you use Russets, though, you definitely want to soak them in water before frying.
- Onions give a lot of flavor to this recipe. I usually use yellow onions but any kind you like are fine.
- Fresh garlic is definitely optional and a little goes a long way.
- Bell pepper adds color and flavor. I like to use a few different colors when possible.
- Poblano, or jalapeno peppers add a little heat and a southwestern flavor I can't resist. Omit them if you want.
- Salt to taste while you are cooking or the potatoes will be bland.
- Pepper to taste - I like the coarse ground black pepper for this recipe.
- Peanut oil or any light vegetable oil is necessary for the crispy crust you're looking for.
- Butter adds flavor but if you tried to fry in just butter at a high heat you'd have a smoky kitchen.
Instructions
Here's an overview of the step by step process for making crispy fried potatoes... Perfect. Every. Single. Time.
- Peel and slice (or cube) potatoes.
- Let soak in ice water.
- Drain well and pat dry.
- Heat the oil in a skillet on high heat until it’s shimmering and almost smoking. Watch it carefully or you'll have a fire!
- Add the potatoes and let fry until they start to get golden on the bottom.
- Cover the pan and reduce heat to medium. Allow to steam for about 2 to 3 minutes.
- Remove cover and turn the heat back up to medium high. Flip the potatoes.
- Fry for a minute or two, or until the bottom layer begins to get golden.
- Dump the pan into a colander over the sink to remove excess oil and moisture.
- Blot with a paper towel and return them to the pan on medium heat.
- Add the onion and peppers plus any seasonings you’d like.
- Fry, stirring occasionally, until tender and done. Do not cover at this stage of frying because they will get soggy!
- Add the butter at the very end of cooking.
Tips
It seems like people from my parents generation were just born knowing how to make fried potatoes and other things like them. Here are their secrets!
- Slice or cube the potatoes making sure they're the same size so that they all cook evenly. They shouldn’t be too thick or too thin — about 1/8 inch is right.
- Slice them into salted ice water and let them soak for five minutes or so. Drain, rinse and pat dry before frying. Do not try to fry them when they are wet.
- Use peanut oil unless someone has an allergy. It is the best oil I have found for frying.
- The amount of oil needed may vary from one time to the next. Use enough to keep them from sticking.
- Fry them in a cast iron skillet if you have one – try not to use a nonstick. The coating hampers the frying process because it doesn’t get hot enough.
- Let the oil get really hot before adding potatoes. It won’t smoke but it will ripple in the pan.
- Add the potatoes in a single layer.
- Don’t overcrowd the skillet.
- You can put a cover on the skillet to help them cook for the first bit but take it off for the last part of cooking or your dish will be soggy.
- If this still isn't the fried potato recipe that you’ve been looking for try this - Boil the potatoes until almost done the night before. Drain and refrigerate. Next day pat them dry and fry.
FAQs
Here are the questions I am most frequently asked about this recipe.
How long do you pan fry potatoes?
Cook without moving them around until they begin to brown around the edges...that will take about 10 minutes. Then maybe 5 more minutes on the other side.
What's the best cooking oil?
You need a cooking oil with a high smoking point - I prefer peanut oil but if you have allergy concerns any light vegetable oil is fine.
Can you use butter instead of oil?
You can but you won't be able to use high heat. If you're set on using butter I'd recommend using cold, boiled potatoes that have been patted dry. Slice them and cook in butter until golden brown.
Why do you soak the potatoes before frying?
Soaking in cold water helps to remove excess starch. This allows them to fry up crispier, without burning or sticking.
Actually, if you use a low starch variety like Yukon Gold you don't have to soak them.
How do you keep fried potatoes from sticking?
The secret is removing the starch AND using a light oil and high heat.
Why aren't my potatoes crispy?
If your pan fries are soggy rather than crispy, or raw rather than tender, or even burnt rather than golden brown you are probably doing (or not doing) one of the following:
- You’re using the wrong oil
- You’re using very starchy potatoes and not soaking to remove some of the starch
- You’re putting them in the pan wet
- You are overcrowding the pan and they are steaming
- You are leaving to cover on the pan too long
When all else fails check your skillet. A cast iron skillet is definitely THE BEST pan for fried foods.
Fried Potato Variations
I love this easy side dish because there are so many possible variations. You can even make it into a main course by adding cooked sliced sausage or other meat.
Here are some of my favorite things to add into fried potatoes.
- Onions
- Bell pepper
- Jalapeno
- Sliced smoked sausage
- Bacon
- Cubed leftover ham
- Cooked ground beef
- Cooked taco meat
- BBQ
- Cheese
- Onion powder and/or garlic powder to add even more flavor
You can also cut the potatoes any way you like -wedges, slices, or cubes!
Related recipes
Side dishes make the meal, don't you think? Can you imagine steak without corn on the cob or a giant, buttery baked potato? What about lasagna without a crispy salad or BBQ without cole slaw?
I have some favorites here on Restless Chipotle that I use over and over again. My family loves them and I think yours will, too!
- Oven Roasted Sweet Potatoes are spicy and crispy on the outside and sweet and tender on the inside. Perfect with roasted chicken!
- Mexican Cornbread Casserole is creamy, carby, comfort food that's hard to explain but once you've tried it you'll make it often.
- Homemade Tater Tots can be varied in so many ways! They're easy, too.
And these Rosemary Lemon Roasted Potatoes from Bowl Me Over sound perfect to go alongside that Sunday roast!
Give my mom's perfect fried potatoes recipe a try and see if they aren't a big bite of home.
What’s new? Check out my Restless Chipotle & Co. Store on Amazon where you'll find all kinds of nostalgic goodness! Thanks so much for being a part of Restless Chipotle!
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📋Recipe
Crispy Fried Potatoes
Equipment Needed
Ingredients
- 6 - 8 large potatoes, peeled (or not) and sliced about 1/4-inch thick
- 1 large onion, optional
- 1 clove garlic, optional
- 1 pepper optional, green, red, poblano, jalapeno, all of them - you decide
- Salt to taste
- Pepper to taste
- 1/4 cup Peanut Oil, light vegetable oil will work if there are allergy issues
- 2 tablespoons unsalted butter
Instructions
- Peel and slice (or cube) potatoes.
- Let soak for 5-10 minutes in ice water.
- Drain well and pat dry - make sure they are VERY dry!
- Heat 1/4 cup peanut oil in a skillet on high heat until it's shimmering and almost smoking.
- Add potatoes and let fry for about 2 minutes or until they start to get golden on the bottom.
- Cover the pan and reduce heat to medium. Allow to steam for about 2 to 3 minutes.
- Remove cover and turn the heat back up to medium high. Flip the potatoes. Fry for a minute or two, or until the bottom layer begins to get golden.
- Dump the pan of potatoes into a colander over the sink to remove excess oil and moisture. Blot with a paper towel and return them to the pan on medium heat.
- Add the onion and peppers plus any seasonings you'd like on your potatoes.
- Fry, stirring occasionally, until potatoes are tender and done. Do not cover at this stage of frying because they will get soggy!
- Add the butter at the very end of cooking.
- Taste for seasoning and serve hot with plenty of cracked pepper.
Notes
- Slice or cube potatoes the same size so that they all cook evenly. They shouldn’t be too thick or too thin — about 1/8 inch is right.
- Slice them into salted ice water and let them soak for five minutes or so. Drain, rinse and pat dry before frying. Do not try to fry them when they are wet.
- Use peanut oil unless someone has an allergy. It is the best oil I have found for frying.
- The amount of oil needed may vary from one time to the next. Use enough to keep them from sticking.
- Fry potatoes in an iron skillet if you have one – try not to fry them in nonstick. The nonstick coating hampers the frying process because it doesn’t get hot enough.
- Let the oil get really hot before adding potatoes. It won’t smoke but it will ripple in the pan.
- Don’t overcrowd the skillet.
- You can put a cover on the skillet to help them cook for the first bit but take it off for the last part of cooking or your potatoes will be soggy.
- If these potatoes still aren’t the recipe that you’ve been looking for try this. Boil the potatoes until almost done the night before. Drain and refrigerate. Next day pat them dry and fry. You can also bake potatoes (or use leftover baked potatoes) and use them for pan fried potatoes.
James Cummins
Cannot Print the recipe, to many ad on printed on top of it.
Marye Audet
Sometimes that happens depending on the browser you're using.
Emily Chase
i tried this at home and my family love it.They said it has the same taste with what McD does
Marye Audet
🙂 thanks ... I think. ;D
Maryjo Slabaugh
Duck fat is the best! Potatoes will never be greasy. It has a high heat tolerance and is healthy like olive oil! Morethangourmet.com or Amazon sells it. Gourmet markets as well.
Taylor
Followed this recipe exactly and they were the best fired potatoes ever. Thanks!
Marye Audet
Thanks for letting me know! SO glad you liked them
Alaina Mead
How far ahead can I cut the potatoes? Would the day before be okay?
Marye Audet
You could if you leave them in the fridge covered with water... but I don't recommend it. Probably not more than a couple of hours ahead.
Kris
Potatoes covered in water will stay good in the refrigerator up to a week
Christal
I just followed this recipe and fried them in my grandmas old iron skillet. These have to have been the crispiest fried potatoes I have had in a long time! No more soggy fried pofrom here on out. Thank you so much for sharing this recipe.
Marye Audet
Aww... thank you for letting me know! Those old skillets are treasures, arent' they?
crispy potato lover
Perfect! as suggested, cooked onion,jalapenos,garlic,pepper red and firs t before potatoes,added near end of cooking. so good, Thank you!
Marye Audet
Awesome~ Thanks for letting me know. 🙂 I love the idea of the jalapenos! MMM...
Taylor
Why is the recipe printed in gray? I have never been able to understand why any information would be in gray? Possibly, somewhere along the line, someone thought gray was cool. Others followed. A newspapers uses black. I wish all websites would get back to using black. I hear people complain often about this gray
Issue. Wish I could read the recipe. Gray is discouraging. Why bother?
Marye Audet
It may be your printer? The recipe prints in black and white for most people if you use the print button.
Laura
It looks black to me. It's just a smaller font and not 'bold' like the header.
Petie S.
Hi Marye! Could you tell me the best kind of potato to use? Russet? Red? Gold? White? Thank you
Marye Audet
Russets are what I usually use for these. 🙂
Jeanean Gordon
Please tell us what kind of Potato, russets, reds, gold? Thanks
Marye Audet
I honestly use whatever I have.... russets most often.
Jay
Made these for the first time today, and yep - Just like Mom's! I ended up eating the entire batch without anything else until I was a happily crispy potato stuffed kid again!
Thanks 🙂
Marye Audet
YAY! I'm so glad you liked them!
Bonnie Auletta
What about the onions and peppers?
Marye Audet
Add them about 5 minutes in to your cooking time... add as much or as little as you like.
Jennifer
I'm unsure of what I did wrong, but this recipe did not work for me. The potatoes either cooked until they were black or did not cook at all. I've never had that problem before when frying potatoes.
Marye Audet
That's odd. Did you use an iron skillet and a high smoke point oil?
Rob
Sooooooo gooooood!
Marye Audet
🙂
Marques
How much oil should be in the iron skillet?
Marye Audet
Just a thin layer on the bottom. The exact amount would depend on the size of your skillet. And by thin layer I mean thin... like paper.
Memo
Recipe omitted mention of when to add onion and pepper
Marye Audet
Oh no! Marye is away in France right now. However, I have informed her of the omission and she will correct it when she gets home. I am so sorry for the inconvenience!
Grandpa's Castle, B&B
I own a bed-and-breakfast and I plan on doing the potatoes every morning for my guest. I will let you know the feedback from my ga I will let you know the feedback from my guests.
Marye Audet
🙂 Let me know~! We just love them.
Alec
I live in a remote part of Spain and peanut oil is not available. I am using sunflower oil but I fear that the results are not as good as yours, however, it's better than nothing.
Marye Audet
I am sure it will be delicious!
Karen
How do I keep the onions and garlic from burning? I've tried more oil, lower heat, adding at toward the end of cooking, all to no avail. My husband loves skillet potatoes and I just can't seem to keep these tasty elements from burning. Please help! Thank you!
Marye Audet
I'd add them a little later into the cooking time... maybe about halfway through?
Karen
Well, like I said, that's what I've done. I've tried to turn the heat lower, but then the potatoes get soggy. Another friend of mine said to cook the onions and garlic seperately, then adding and mixing together just before serving. I think that may work, actually, I'll report back!
Marye Audet
Sorry Karen, I missed that. Getting ready to go on Vacation and I am skimming... obviously badly. Try this: cook the onions and whatever else in the oil BEFORE you add the potatoes then remove them to a plate and cook the potatoes, then add them back in. This will ensure that the flavors mix in to the oil and blend with the potatoes.
Emily Bohner
Hey-o, what about bacon grease? I usually cook my pots in the same pan after I make bacon. Would this work instead of peanut oil?
Marye Audet
That should be fine!
Robert
Are you tired of talking about these potatoes yet? Only I just saw this recipe, sorry! I'm making these tonight but wondered if you rinse them after the salt water immersion., or just drain them. They sound incredible and if I'm successful I am forever in your debt!
Marye Audet
I never get tired of talking about these potatoes. Not ever. Not even once. Potatoes..potatoes...potatoes. 🙂 I do rinse them and pat dry. Let me know if you are successful -- I could use someone forever in my debt.
Don Gozzola
Can you use olive oil instead of peanut oil?
Marye Audet
No but you could use a light vegetable oil. The olive oil doesn't get hot enough without scorching.
Julie @ Willow Bird Baking
Great post! These look amazing!
Marye Audet
Thanks!
Trudy
These are just like my moms! I grew up in eastern Canada where it's cold 9 months of the year and fresh vegetables were hard to get in winter. We at a LOT of potatoes. I used coconut oil (no flavour) and these were perfect in the cast iron skillet. Thanks chick!!
Marye Audet
🙂 thanks for letting me know! "Just like my mom's" is always the best compliment
Rob
Finally! My taters have been lame and lousy for so long! I could never figure it out. Your tips worked perfectly! Made my first batch this morning, and the kids are already demanding I make them again next time! Thank you so much!!
Marye Audet
YAY! Thanks for letting me know, Rob!
Marye Audet
Thanks Julie!!
Sarah Caron
What a great post! We love crispy potatoes, and these instructions are so helpful. I think I need to pick up some peanut oil!
Marye Audet
Thanks Sarah! Let me know what you think
Jennifer A Stewart
Crispy potatoes are the perfect accompaniment to any breakfast dish or a fancy steak!!! Love the tips on how to get them extra crispy!
Marye Audet
I totally agree! Love them at breakfast.
Christie
I am horrible about taking the time to let my potatoes soak. My impatience always gets in the way. I know it will be worth it. Your potatoes look absolutely perfect.
Marye Audet
I hear ya! I have been known to skip that part but... do as I say, not as I do... right?