Crispy Pan-Fried Potatoes: Secrets To Success

There are few things more satisfying than a plate of crispy potatoes. Whether they're fried or roasted, the key to achieving that perfect crunch is all in the preparation. So, how do you get them just right? Well, it's important to choose the right type of potato – something like a Yukon Gold or Russet. You'll also need to decide whether to parboil or soak them beforehand, which can help to remove excess starch and ensure a crispier finish. When it comes to cooking, using a cast-iron skillet or a roasting tin in a hot oven can deliver the best results, and don't forget to season generously!

Choose the right potato variety

The type of potato you choose for your crispy pan potatoes is important. You want to avoid starchy potatoes, as these are more likely to turn out soggy. So, while the Idaho or Russet potato is great for baking or roasting, it is not the best choice for frying.

Instead, opt for a creamy, low- to medium-starch potato, such as the Yukon Gold. These potatoes are ideal for pan-frying as they have a lower starch content, which means they are less likely to stick to the pan and burn. They also cook through quickly, so you can get your crispy potatoes without having to pre-cook them.

Other low-starch options include red and white potatoes, which can also be roasted or boiled. If you are set on using Russet potatoes, be sure to soak them in ice water before frying to remove some of the excess starch.

Soak or boil the potatoes first

There are a few different approaches to getting crispy potatoes in a pan. Some recipes suggest that you should soak the potatoes before frying, while others recommend boiling them first. Some skip these steps entirely and go straight to frying. So, which is the best method?

Soaking the Potatoes

Soaking potatoes in cold water helps to remove excess starch. This, in turn, prevents the potatoes from sticking to the pan and encourages a crispier finish. If you are using a low-starch variety of potato, such as Yukon Gold, you may be able to skip this step. However, if you are using a starchy variety, such as Russets, it is recommended to soak the potatoes in ice water for 5-10 minutes to remove some of the starch.

Boiling the Potatoes

Boiling the potatoes before frying can help to reduce the overall cooking time. Parboiling the potatoes allows the outside to soften, making it easier to rough them up and create a textured surface that will crisp up nicely during frying. To parboil potatoes, start by boiling them in water for 10-15 minutes, until they are tender on the outside but still firm on the inside. Drain the potatoes and allow them to dry before frying.

Combining the Two

Some recipes combine the two methods, suggesting that you soak the potatoes in water first and then parboil them before frying. This two-step process is said to result in potatoes that are crispy on the outside and fluffy on the inside.

The Final Verdict

Whether you choose to soak, boil, or combine the two methods, the key to achieving crispy potatoes is to remove excess starch from the surface of the potatoes. This can be done through soaking, parboiling, or a combination of the two. However, it is important to note that overdoing it with either method can lead to soggy potatoes, so be sure to follow the recommended timings and not skip the drying step!

Use the right oil

The oil you use for frying potatoes is crucial to achieving the desired crispiness. You need an oil with a high smoke point, which means it can withstand high temperatures without burning or smoking.

Peanut oil is a popular choice for frying potatoes due to its high smoke point and ability to create a crispy crust. If peanut oil is unavailable or unsuitable due to allergy concerns, you can use any light vegetable oil, such as canola or sunflower oil. These oils have neutral flavours and high smoke points, making them suitable for frying at high temperatures.

While olive oil is a tasty option for pan-fried potatoes, it has a lower smoke point, so it may not be the best choice if you're aiming for maximum crispiness. However, you can still use olive oil by mixing it with a neutral, high-smoke-point oil like vegetable oil. This combination will give you the best of both worlds: the flavour of olive oil and the ability to fry at higher temperatures without smoking.

Additionally, avoid using butter for frying potatoes as it burns too quickly over high heat. If you're set on using butter, it's recommended to cook the potatoes at lower temperatures, and it's essential to use potatoes that have been boiled, dried, and sliced beforehand.

Seasoning and herbs

The great thing about potatoes is that they go with almost any seasoning or herb. You can use any combination of herbs and spices you like, or whatever you have available in your kitchen.

Salt and Pepper

Salt and pepper are a classic combination that enhances the natural flavour of potatoes.

Garlic

Garlic is a popular choice for roasted potatoes. Fresh garlic can burn at high temperatures, so it's best to use garlic powder or jarred minced garlic instead.

Rosemary

Rosemary is a fragrant herb that pairs well with potatoes. It has a strong flavour, so a little goes a long way.

Thyme

Thyme is another aromatic herb that works well with potatoes. It has a slightly milder flavour than rosemary, but it still adds a distinct aroma and taste to the dish.

Paprika

Paprika adds a subtle smokiness and a hint of spice to roasted potatoes.

Parsley

Parsley is a versatile herb that can be used to add a fresh, bright flavour to your potatoes.

Chilli Powder

Chilli powder will give your potatoes a spicy kick.

Lemon Peel

Adding a bit of lemon peel to your potatoes can brighten up the dish and add a tangy flavour.

Other Options

Other herbs and spices that can be used include basil, cumin, curry powder, Italian seasoning, ranch seasoning, everything bagel seasoning, taco seasoning, sage, oregano, dill weed, and coriander.

When to Add Herbs and Spices

When roasting potatoes in the oven, it's best to add the herbs and spices before placing the potatoes in the oven so that the flavours have time to infuse.

If you're pan-frying potatoes, it's important to note that dried spices can burn easily, so it's best to add them during the last few minutes of cooking. Heartier stemmed herbs like rosemary or thyme can be added at the beginning of the cooking process, while softer herbs like chives, parsley, or basil should be added at the end to avoid wilting.

Reheating tips

If you have any leftover crispy fried potatoes, you can reheat them in a few different ways. However, it is worth noting that reheating crispy fried potatoes can be tricky, as they tend to lose a lot of their moisture.

Air Fryer

If you have an air fryer, this is the best option to reheat your crispy fried potatoes. Not only does it take less time, but you can also get them extra crispy. Place the potatoes in the basket or tray in a single layer and cook at 350-400 degrees Fahrenheit for 3 minutes. Open and shake the basket or toss the potatoes, then cook for another 2 minutes. If needed, add an additional 1-2 minutes.

Oven

Reheating crispy fried potatoes in the oven is another great option and will help you achieve a similar level of crispiness as the air fryer. Preheat your oven to 400 degrees Fahrenheit. Spread the potatoes out on a baking sheet in a single layer and cover with aluminum foil. Place in the oven and cook for 20 minutes. Remove the foil and cook for another 5-10 minutes, or until they are crispy.

Stove

You can also reheat your crispy fried potatoes on the stove. Heat a little olive oil in a frying pan over medium-high heat. Add the potatoes, toss to coat in oil, then reduce the heat to medium-low and cover the pan. Let cook for 2-3 minutes, then remove the lid and cook for another 1-2 minutes, or until the potatoes are crispy again.

Microwave

Although it is not the best option, you can also reheat crispy fried potatoes in the microwave. Use low or medium power and cover the potatoes with a damp paper towel. Do not use high power or overheat them, as this can result in mushy or hard potatoes. Reheat for short amounts of time and stir frequently.

Frequently asked questions