Crispy Fried Potatoes Recipes

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CRISPY FRIED POTATOES



Crispy Fried Potatoes image

Southern fried potatoes, slightly charred with a crispy golden crust on the outside and meltingly tender and buttery on the inside are delicious as breakfast potatoes or an easy side dish anytime!

Provided by Marye Audet-White

Categories     Side Dish

Time 40m

Number Of Ingredients 8

6 - 8 large potatoes (peeled (or not) and sliced about 1/4-inch thick)
1 sweet onion (optional)
1 clove garlic (optional)
1 bell pepper (optional - green, red, poblano, jalapeno, all of them - you decide)
salt to taste (I prefer kosher salt)
black pepper to taste (I prefer coarse ground pepper)
1/4 cup peanut oil (light vegetable oil will work if there are allergy issues)
2 tablespoons butter

Steps:

  • Peel and slice (or cube) potatoes.
  • Let soak for 5-10 minutes in ice water in a large mixing bowl. You may skip this step if you like.
  • Drain well and pat dry - make sure they are VERY dry!
  • Heat 1/4 cup peanut oil in a large skillet on medium 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.
  • Saute, 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.

Nutrition Facts : Calories 265 kcal, Carbohydrate 53 g, Protein 6 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 10 mg, Sodium 15 mg, Fiber 4 g, Sugar 2 g, ServingSize 1 serving

CRISPY FRIED POTATOES



Crispy Fried Potatoes image

This Crispy Fried Potatoes recipe starts with raw potatoes and ends with a perfectly pan-fried potato. Follow my step by step instructions on how to transform the humble potato into a family-pleasing side dish (served with ketchup, of course).

Provided by Barbara

Categories     Breakfast     Side Dish

Time 1h

Number Of Ingredients 5

2-3 large Russet potatoes
water (enough to cover potatoes)
1 teaspoon salt
5-8 Tablespoons vegetable oil
salt and pepper, to taste

Steps:

  • Wash and peel potatoes. Slice thin into 1/8 inch slices.
  • In a large bowl, cover potatoes with cold water; add salt. Let sit for 30 minutes or more.
  • Drain water, and pat potatoes dry.
  • Add oil to large skillet covering the bottom of the pan completely in a shallow layer, approximately 5 to 8 tablespoons.
  • Once the oil is hot, add the potatoes. If possible, place as many as you can in a single layer.
  • Let brown, and flip to brown the other side. If the skillet is smaller and the potato layers are thicker, then flip often to get all sides browned and crispy.
  • Drain to a paper towel. Season with salt and pepper while hot.
  • If desired, serve hot with ketchup.

Nutrition Facts : Calories 198 kcal, Carbohydrate 22 g, Protein 3 g, Fat 12 g, SaturatedFat 10 g, Sodium 394 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

OVEN-FRIED POTATOES



Oven-Fried Potatoes image

Provided by Food Network Kitchen

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 4

3 medium russet potatoes, about 1 1/2 pounds, scrubbed and dried
3 tablespoons extra-virgin olive oil or a neutral tasting oil
2 teaspoons kosher salt
Pinch cayenne, optional

Steps:

  • Preheat the oven to 450 degrees F.
  • Leaving peel on, cut the potatoes into 6 lengthwise to make long wedges, about 3/4-inch to 1-inch wide. Combine the potatoes, oil, salt and cayenne on the baking sheet and toss to combine. (1 less bowl to wash) Arrange the potatoes on a baking sheet in a single layer, so a cut side is in contact with the pan, but evenly spaced so the potatoes aren't touching each other. Bake until golden brown and cooked through, about 30 minutes. Slip a spatula under the potatoes to turn them over and cook for 5 minutes more.
  • Transfer potatoes to a serving dish and serve immediately.

CRISPY OVEN-FRIED POTATOES



Crispy Oven-Fried Potatoes image

Baked in the oven, these crispy potatoes are golden perfection with some garlic and chunks of onion, and cleanup is a breeze.

Provided by Diana Rattray

Categories     Side Dish

Time 1h15m

Yield 6

Number Of Ingredients 8

2 tablespoons olive oil
2 tablespoons butter
3 pounds baking potatoes (russet or Idaho )
1 large onion
3 large cloves garlic
1/2 teaspoon kosher salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
2 tablespoons fresh parsley, minced

Steps:

  • Gather the ingredients. Position the rack in the lower part of the oven. Preheat the oven to 450 F.
  • Combine the oil and butter in a large, rimmed baking pan . Place the pan in the oven until the butter has melted.
  • Peel the potatoes and cut them into 1-inch cubes or small wedges.
  • Peel the onion and cut it in half. Cut each half into 4 chunks.
  • Mince the garlic.
  • Arrange the potatoes, onion chunks, and garlic in the pan, and stir lightly to coat with the butter and oil.
  • Roast the potatoes in the preheated oven for about 1 hour, or until golden brown and crispy. Stir occasionally.
  • Sprinkle with salt and pepper as desired.
  • Toss the potatoes with the minced parsley just before serving. Serve as a side with your choice of protein and enjoy.

Nutrition Facts : Calories 306 kcal, Carbohydrate 51 g, Cholesterol 10 mg, Fiber 6 g, Protein 6 g, SaturatedFat 3 g, Sodium 139 mg, Sugar 3 g, Fat 9 g, ServingSize 6 servings, UnsaturatedFat 0 g

CRISPY FRIED POTATOES



Crispy Fried Potatoes image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 8

3 pounds Yukon Gold potatoes (about 9), cut into 1-inch chunks
1 head garlic, halved crosswise
6 bay leaves
1 teaspoon black peppercorns
Kosher salt
6 cups schmaltz (rendered chicken fat) or vegetable oil
1/4 cup fresh parsley leaves
1/4 cup fresh sage leaves

Steps:

  • Preheat the oven to 250 degrees F. Combine the potatoes, garlic, bay leaves and peppercorns in a large pot. Add 2 tablespoons salt and enough water to cover the potatoes by 1 inch. Bring to a boil, then reduce the heat to a simmer and cook until the potatoes are tender, about 15 minutes. Remove the potatoes to a paper towel?lined plate with a slotted spoon; gently blot dry (it?s OK if some of the potatoes crumble). Let cool completely.
  • Set a wire rack on a rimmed baking sheet. Melt the schmaltz in a large pot or Dutch oven over medium heat (you should have about 2 inches in the pot) and heat until a deep-fry thermometer registers 350 degrees F. Working in batches, fry the potatoes until browned and crisp, 4 to 6 minutes. Remove to the rack with a slotted spoon and immediately sprinkle with salt. Keep warm in the oven between batches.
  • Add the parsley and sage leaves to the hot schmaltz and fry a few seconds until just crisp. Remove to a paper towel?lined plate with a slotted spoon and sprinkle with salt. Top the potatoes with the fried herbs.

HOME-FRIED POTATOES



Home-Fried Potatoes image

Yummy 'home-style' fried potatoes. Chunky and flavorful fried potatoes with onion, green pepper and parsley.

Provided by dakota kelly

Categories     Side Dish     Potato Side Dish Recipes

Time 45m

Yield 4

Number Of Ingredients 9

4 red potatoes
1 tablespoon olive oil
1 onion, chopped
1 green bell pepper, seeded and chopped
2 tablespoons olive oil
1 teaspoon salt
¾ teaspoon paprika
¼ teaspoon ground black pepper
¼ cup chopped fresh parsley

Steps:

  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool cut into 1/2 inch cubes.
  • In a large skillet, heat 1 tablespoon olive oil over medium high heat. Add onion and green pepper. Cook, stirring often, until soft; about 5 minutes. Transfer to a plate and set aside.
  • Pour remaining 2 tablespoons of oil into the skillet and turn heat to medium-high. Add potato cubes, salt, paprika and black pepper. Cook, stirring occasionally, until potatoes are browned; about 10 minutes. Stir in the onions, green peppers and parsley and cook for another minute. Serve hot.

Nutrition Facts : Calories 262.4 calories, Carbohydrate 38.3 g, Fat 10.6 g, Fiber 4.3 g, Protein 4.7 g, SaturatedFat 1.5 g, Sodium 601.6 mg, Sugar 4.3 g

CRISPY OVEN FRIED POTATOES



Crispy Oven Fried Potatoes image

Make and share this Crispy Oven Fried Potatoes recipe from Food.com.

Provided by Chef Ripple

Categories     Potato

Time 1h5m

Yield 4 , 2-4 serving(s)

Number Of Ingredients 7

4 large unpeeled baking potatoes
1/4 cup vegetable oil
1 -2 tablespoon grated parmesan cheese
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/8 teaspoon pepper

Steps:

  • Cut potatoes lengthwise into four wedges. Place Skin side down in a baking pan. Combine remaining ingredients into a bowl and brush onto potatoes.
  • Bake at 375 for 1 hour, brushing with oil and cheese mixer every 15 minutes.
  • Turn potatoes over for the last 15 minutes of baking.

Nutrition Facts : Calories 514.4, Fat 28.3, SaturatedFat 4, Cholesterol 2.2, Sodium 632, Carbohydrate 60.9, Fiber 5.6, Sugar 2.7, Protein 6.7

CRISPY FRIED POTATOES



Crispy Fried Potatoes image

Simple and delicious, crispy fried potatoes are soft on the inside while golden on the outside. Quick and easy to make, they pair well with practically anything.

Provided by Shauna

Categories     Side Dish

Time 1h

Number Of Ingredients 10

1 tablespoon olive oil
6 tablespoons salted butter
1 small onion (½ cup, diced)
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)

Steps:

  • Melt the butter and olive oil together in a 12-inch skillet.
  • Add the diced onions and cook on medium until translucent.
  • Add 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.

Nutrition Facts : Calories 379 kcal, Carbohydrate 45 g, Protein 6 g, Fat 21 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 45 mg, Sodium 745 mg, Fiber 4 g, Sugar 3 g, UnsaturatedFat 8 g, ServingSize 1 serving

OVEN FRIED POTATOES I



Oven Fried Potatoes I image

Crispy, rich red potatoes roasted with onion and bacon. These are really yummy, and great with steak...don't skimp on the butter.

Provided by JSCHAUFE

Categories     Side Dish     Potato Side Dish Recipes

Time 1h30m

Yield 6

Number Of Ingredients 5

5 pounds red potatoes, thinly sliced
1 onion, finely chopped
6 slices bacon, chopped
½ cup butter, diced
salt and pepper to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch casserole dish.
  • Place potatoes in an even layer in greased dish. Sprinkle onion and bacon over potatoes, then dot with butter. Cover dish with foil.
  • Bake in preheated oven for 45 minutes. Remove foil and stir potatoes. Turn oven to broiler setting and allow potatoes to brown for approximately 5 minutes, until crispy. You may need to stir every minute or so to achieve even browning. Serve immediately.

Nutrition Facts : Calories 544.6 calories, Carbohydrate 62 g, Cholesterol 59.7 mg, Fat 28.4 g, Fiber 5.9 g, Protein 10.7 g, SaturatedFat 14 g, Sodium 367.4 mg, Sugar 5.6 g

CRISPY PAN-FRIED BREAKFAST POTATOES RECIPE BY TASTY



Crispy Pan-Fried Breakfast Potatoes Recipe by Tasty image

Here's what you need: salt, pepper, chili powder, sugar, onion powder, garlic powder, paprika, olive oil, medium potatoes, spinach

Provided by Nathan Stevens

Categories     Breakfast

Time 30m

Yield 2 servings

Number Of Ingredients 10

¼ teaspoon salt
¼ teaspoon pepper
¼ teaspoon chili powder
¼ teaspoon sugar, (can use alternative such as coconut sugar)
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon paprika
3 tablespoons olive oil, extra virgin
2 medium potatoes, diced
1 tablespoon spinach, chopped

Steps:

  • Place the frying pan on the stove on medium heat. Add 3 tbsp of extra virgin olive oil and to this, add the 2 diced potatoes.
  • Stir in seasoning mix until potatoes are well-coated. Cover the pan with lid and let sit for 5 minutes. Uncover pan and stir briefly
  • Now, cover the pan with lid again and let sit for another 5 minutes. Then, uncover the pan and garnish with 1 tbsp chopped spinach.
  • Serve warm.

Nutrition Facts : Calories 305 calories, Carbohydrate 29 grams, Fat 20 grams, Fiber 2 grams, Protein 2 grams, Sugar 1 gram

CRISPY FRIED POTATOES



Crispy Fried Potatoes image

This recipe comes from the Aquavit cookbook that I borrowed from the library. I planned to make these soon, but when a request came for spicy fries, I immediately thought of this recipe and decided to go ahead and post it in response to the request. You can adjust the seasoning to suit your taste. Please note that this recipe requires a one hour freeze time between fries. It should be started well ahead of the rest of the meal, and finished just before serving.

Provided by PanNan

Categories     Potato

Time 35m

Yield 2 serving(s)

Number Of Ingredients 9

2 russet potatoes
4 cups canola oil
2 cups corn flakes
1 cup panko breadcrumbs
1 1/2 cups flour
1 teaspoon kosher salt, to taste
1/2 teaspoon cayenne pepper
3 eggs
ground pepper

Steps:

  • Peel potatoes and cut into sticks about 1/2" thick and 4" long.
  • Drop them into a bowl of cold water immediately after cutting to prevent discoloration.
  • Pour 3" of oil into a deep fryer and heat to 350.
  • Meanwhile, drain the potatoes and pat with paper towels until dry.
  • Add the potatoes to the hot oil in batches that allow the potatoes to fry in a single layer (not too many at a time).
  • Fry for about 5 minutes, or until they just turn brown.
  • Remove them from the oil and place on paper towels to drain.
  • Continue cooking each batch until they are all fried.
  • Be sure to bring the temperature of the oil back up between batches.
  • Transfer the potatoes to a baking sheet, in a single layer, and place in the freezer for one hour.
  • Process the corn flakes and panko in a blender or food processor until fine.
  • Pour into a shallow bowl.
  • Combine the flour, salt and cayenne in a second shallow bowl.
  • In a third bowl, lightly beat the eggs.
  • Roll the partially frozen potato sticks in the flour, then dip them in the eggs, shaking off the excess, and then roll in the cornflake mixture.
  • Repeat this process a second time, and place each fry in a single layer on a baking sheet.
  • Heat the oil to 375.
  • Fry the potatoes in batches for 3- 4 minutes until golden brown.
  • Remove and drain on paper towels.
  • Sprinkle with salt and pepper and serve.

Nutrition Facts : Calories 4785.6, Fat 447.7, SaturatedFat 34.2, Cholesterol 317.2, Sodium 1589.6, Carbohydrate 172.8, Fiber 10.5, Sugar 8.8, Protein 32.5

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From onlypansrecipes.com


JONATHAN WAXMAN'S CRISPY FRIED POTATOES RECIPE - PINTEREST
Jonathan Waxman's Crispy Fried Potatoes Recipe. 14 ratings · Gluten free. Key Ingredient Recipes . 416k followers. Fried Potatoes Recipe. Crispy Potatoes. Russet Potatoes. Potato Sides. Potato Side Dishes. Potato Recipes . Food And Drink. Veggies. Kitchens. More information.... Ingredients. Meat. 1/3 cup Chicken, fat. Produce. 1 ...
From pinterest.com


CRISPY CRUNCHY SHOESTRING POTATOES - SIMPLY SATED
Basic steps for making Crispy Crunchy Shoestring Potatoes are few, but it’s important to follow the instructions closely. Wash and peel the potatoes. Slice the potatoes with a Mandoline slicer fitted with the julienne blade. Place potato sticks in a large bowl of ice water to remove excess starches. Heat oil in a large, deep pot to 350F.
From simplysated.com


CRISPY PATATAS BRAVAS (MEXICAN POTATOES) | A SPICY PERSPECTIVE
2021-10-12 Set a large bowl and the counter and line with paper towels. Then in a small bowl, mix the salt, smoked paprika, garlic powder, and cayenne. When the oil reaches 300-325 degrees, gently lower a third of the potatoes into the oil, using a skimmer or slotted spoon. Stir and fry for 5-6 minutes, until golden.
From aspicyperspective.com


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