crispy fried potatoes

A lot of pan fried potatoes (or crispy breakfast taters) take way longer than they should. Below are our top tips for pan-fried potato perfection.

Perfect Pan Fried Potatoes

lb. baby potatoes,

vegetable oil

olive oil

tbsp. rosemary

garlic powder (optional)

chili powder (optional)

Kosher salt

black pepper

Great recipe. I added a smoked Gouda cheese sauce and topped them with cheddar, bacon, chives, and parsley. Family loved it!

I tried these this morning and they were the easiest and the best tasting pan fried potatoes i have ever made. I even added some onion and diced green peppers and that was awesome!

First time doing a raw fried potatoe recipe that was successful.   Thanks for the great tips.

This is a good recipe, but I just want to add a little!

Grossly underestimates the actual amount of time you need to fry potatoes, but you can actually skip the soaking part which is nice. You really should fry in two batches if you want to actually get your potatoes brown without steaming them. After I fry the second batch, I combine the first with second in the pan and then add a splash of vinegar, and some fresh chopped parsley. 

Taste as you go, but don’t forget a splash of vinegar or even lemon. Just a little goes a long way and really brightens the dish. 

salt, fat, acid!!!

i cut the potatoes into 1/4 inch cubes and added onion.  They were amazing, took the leftovers tossed with a bit of mayo, grainy dijon mustard and a tiny squeeze of lemon for a potato salad to have with lunch.  It’s on the summer rotation for surez

Super easy.  This worked out great with potatoes we just harvested out of a grow bag from the backyard.  The timing was very helpful.  I am not good at judging done-ness so the four minutes a side and two minutes stirring really kept me from over cooking.  Used rosemary from the garden and my son requested bacon salt (he tells me it's kosher).  Thank you so much!

I'll definitely make these again. The thinner cut absorbed the spices better, or maybe that was because, except for S&P, I added them close to the end (oregano, powdered garlic, chile powder & rosemary). Medium-high temperature was too high to control burning, a bit closer to medium worked better. Also needed about a teaspoon more oil than the 2 Tabs.

Amazing.  Been frying potatoes for decades, and this is the best recipe I have found.  Thanks

https://streaming.hearstdigitalstudios.com/555361af-12c6-4911-9098-087f0735b0b7/video_rover_16x9_1080p_hd_1563284113_2826.mp4

These double-fried french fries are seriously delicious. Learn how to make them on this week's Insanely Easy!

How To Make The Best Fries EVER | Delish Insanely Easy

Julia Busuttil Nishimura&#8217;s herby fried potatoes are bursting with zing and verve thanks to the use of punchy Mediterranean flavours. Julia says: &#8220;My four-year-old named these, and they really are the best: the soft, fluffy potatoes have a crunchy, ragged exterior; the herby, salty topping is zingy; and they don&#8217;t require time roasting in the oven. I use small waxy potatoes as they tend to hold their shape.&#8221; This recipe is adapted from A Year of Simple Family Food by Julia Busuttil Nishimura (Plum £18.99). Or, try this neat variation on roast potatoes: crispy pan potatoes.

Best fried potatoes

waxy baby potatoes

capers,

parsley leaves

garlic clove

lemon

Put the potatoes in a large saucepan of salted water and bring to the boil over a high heat. Cook for 20-25 minutes until the potatoes are tender but not falling apart, then drain well.

Meanwhile, roughly chop the capers on a board. Add the parsley leaves and continue chopping. Finally add the garlic and continue to chop until you have an almost paste-like mixture. Transfer to a bowl and add the lemon zest, then set aside (see Make Ahead).

Put the potatoes on a flat surface. Using something flat, such as a plate or the bottom of a pan, gently squash the potatoes. Don’t completely crush them – you want them to mostly hold their shape.

Heat the olive oil in a large frying pan over a medium heat, add the potatoes to the hot oil and fry for around 10 minutes, turning occasionally, until golden and crunchy. Scatter over the parsley mixture and gently move the potatoes around so they’re coated and the capers become a little crispy. Serve (see tip).

Top 2 crispy fried potatoes recipes from across the web

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Perfect Pan Fried Potatoes

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Top 2 crispy fried potatoes recipes from across the web

The most viewed crispy fried potatoes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Perfect Pan Fried Potatoes

Best fried potatoes

The most viewed crispy fried potatoes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine