Fried Potatoes
Crispy on the outside, soft on the inside, these fried potatoes are the ultimate comfort snack or side dish. Easy, flavorful, and totally satisfying — perfect for breakfast, lunch, or dinner.
Ingredients
Fried Potatoes Ingredients
- 4 medium potatoes Russet or Yukon Gold work best
- 3 tbsp vegetable oil or any neutral oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp paprika optional, but so cozy
- 1 tsp garlic powder optional, flavor booster
Optional Decorations / Toppings
- Fresh parsley or chives for color
- Shredded cheese if you’re feeling extra
- A drizzle of hot sauce for a little kick
Instructions
Prep the Potatoes
- Peel if you want, or leave the skin on for rustic vibes. Slice them into even cubes or wedges. Pat them dry — this is key for that crispy magic.
Heat the Pan
- Pour oil into a large skillet and heat on medium. Test with a tiny potato piece — it should sizzle when it hits the oil. That sizzle is your permission to keep going.
Fry the Potatoes
- Add the potatoes in a single layer. Don’t overcrowd the pan, babe. Let them fry, flipping occasionally, until golden brown and tender. I literally danced in my kitchen waiting for these golden beauties — patience pays off.
Season and Serve
- Sprinkle with salt, pepper, paprika, and garlic powder while still hot. Toss gently. Add any optional toppings like parsley, cheese, or hot sauce. Serve immediately and prepare for applause.
Notes
- Pat potatoes dry before frying for maximum crispiness.
- Medium heat is key — too high burns them, too low makes them soggy.
- Don’t overcrowd the pan; cook in batches if needed.
- Optional toppings like parsley, cheese, or hot sauce take these fried potatoes to the next level.
- Can be made ahead and reheated in the oven for a few minutes to restore crispiness.