Crispy Pan-Potatoes: The Secret To Crunchy Deliciousness

Getting potatoes crispy in a pan is a great skill to have, whether you're making a breakfast, brunch, or dinner dish. There are several ways to achieve this, and it all starts with the type of potato you use. Russet, Yukon Gold, and red potatoes are all popular choices, but some varieties are starchier than others, which can affect crispiness. A key step to achieving crispiness is removing some of the starch from the potatoes, which can be done by parboiling, cold-soaking, or coating them in flour. The amount of oil used is also important, as is the type of pan. A cast-iron skillet is recommended by many, as it retains heat well, and a non-stick pan should be avoided as it doesn't get hot enough.

Use the right type of potato

The type of potato you use can make a big difference in how crispy your potatoes turn out. The best potatoes for frying are those with a texture that is somewhere between starchy and waxy, such as Yukon Gold potatoes. These potatoes will develop crispy edges while staying creamy on the inside. Russet potatoes are another good option, but they have a higher starch content, so they will need to be soaked in water before frying to remove some of the starch and ensure crispiness. Red potatoes can also be used, but they may not yield the same level of crispiness as Yukon Gold or Russet potatoes.

When preparing your potatoes, it is important to cut them into uniform sizes so that they cook evenly. They should be cut into slices or cubes that are not too thick or too thin, aiming for about ⅛ inch in thickness or 2-inch cubes. If you are using Russet potatoes, be sure to soak them in ice water for 5-10 minutes before frying to remove excess starch and improve crispiness. After soaking, be sure to pat the potatoes dry before adding them to the pan.

By choosing the right type of potato and preparing them properly, you'll be well on your way to achieving crispy, golden potatoes in your pan-fried potato recipe.

Soak or parboil potatoes first

While it is not always necessary to soak or parboil potatoes before frying them in a pan, doing so can help to improve their texture and crispiness. Soaking or parboiling potatoes can also reduce the amount of oil needed and speed up the overall cooking process. Here are some tips and guidelines for preparing your potatoes before frying them in a pan:

Soaking Potatoes

• Soaking potatoes in cold water helps to remove excess starch, which can inhibit browning and cause the potatoes to stick to the pan.
• If using thin-skinned potato varieties like Yukon Gold, you may not need to soak them. However, if using russet potatoes, it is recommended to soak them in ice water to remove starch and improve crispness.
• After slicing or cubing your potatoes, let them soak in ice water for about 5-10 minutes. Drain and pat them dry before frying, ensuring they are very dry.

Parboiling Potatoes

• Parboiling potatoes involves partially boiling them until they are tender on the outside but still firm in the centre. This can be done by adding raw potato cubes to a saucepan with just enough salted water to cover them. Bring the water to a boil, then reduce the heat and simmer for 7-9 minutes.
• For roasted potatoes, starting with salted boiling water can help speed up the cooking process and ensure even cooking.
• Drain the parboiled potatoes and gently shake them in the strainer to rough up the cooked exterior. This creates a textured surface that will crisp up nicely during frying or roasting.
• You can parboil potatoes ahead of time and store them in the refrigerator until you're ready to cook them.

Tips for Frying Potatoes

• Use a cast-iron pan for frying potatoes, as non-stick pans may not get hot enough.
• Use a cooking oil with a high smoking point, such as peanut oil, light vegetable oil, light olive oil, canola oil, or grapeseed oil. Avoid using butter as it burns too quickly.
• Fry the potatoes in a single layer and do not overcrowd the pan, as this can cause them to steam instead of crisp up.
• Fry the potatoes without moving them until they start to brown, then flip them and fry the other side.

By following these steps, you can achieve crispy and delicious potatoes with a tender and fluffy texture.

Use the right oil

The oil you use to fry your potatoes is crucial to achieving the perfect level of crispiness. Here are some tips to help you choose the best oil for the job:

• Choose an oil with a high smoke point: Peanut oil, avocado oil, vegetable oil, and other light vegetable oils are ideal choices for frying potatoes because they have high smoke points. This means they can withstand high temperatures without smoking or burning, which is essential for getting that crispy texture. If you're using olive oil, mix it with a higher smoke point oil like vegetable oil to raise its smoke point.
• Avoid butter: While butter adds a delicious flavour, it burns too quickly over high heat, which is counterproductive to achieving crispiness.
• Amount of oil: Use enough oil to prevent the potatoes from sticking to the pan. The exact amount will depend on the size of your pan and the number of potatoes you're cooking.
• Oil temperature: Allow the oil to get very hot before adding the potatoes. It should be shimmering and almost smoking. This helps create a crispy crust on the potatoes.
• Type of pan: Use a cast-iron skillet if possible, as it retains heat well and helps create even crispiness. Nonstick pans can also work, but they may not get hot enough to achieve the desired crispiness.

Use the right pan

The type of pan you use is crucial to achieving the perfect crispy potatoes. While a non-stick pan might be easier to clean, it's not the best option for getting that coveted crunch. Here's what you need to know about choosing the right pan for crispy potatoes:

Cast Iron Skillet

A well-seasoned cast-iron skillet is your best friend when it comes to frying potatoes. Its heat retention properties are superior, allowing you to get that desirable golden-brown crust. The even heat distribution ensures your potatoes cook evenly, and the natural non-stick surface makes cleanup a breeze. If you're using a cast-iron skillet, give it ample time to heat up before adding your potatoes.

Non-Stick Pan

While non-stick pans are convenient for everyday cooking, they might not be the best choice for crispy potatoes. The issue is that they often don't get hot enough to deliver the desired crispness. If you do use a non-stick pan, make sure to heat it up properly and use a sufficient amount of oil to prevent sticking. You'll also need to be more vigilant with flipping your potatoes to prevent them from burning.

Pan Size and Crowding

In addition to the type of pan, consider the size. A 10-inch pan can fit about one pound of potatoes in a single layer, but a 12-inch pan provides extra surface area, which is beneficial. Regardless of the pan size, avoid overcrowding. Give your potatoes enough space to breathe and crisp up. If you're making a large batch, cook them in batches to ensure even cooking and crispiness.

Lid or Baking Sheet

While not technically part of the pan, having a lid that fits your skillet well is essential. The lid traps steam, helping to cook the potatoes through without the need for parboiling. If you don't have a lid, a baking sheet can be used as a cover to trap the steam effectively.

In summary, for the crispiest potatoes, opt for a cast-iron skillet that's appropriately sized for the amount of potatoes you're cooking. Avoid overcrowding the pan, and if you don't have a lid, a baking sheet can do the trick. With the right pan and a little patience, you'll be on your way to crispy potato perfection!

Cut potatoes evenly

Achieving evenly crispy potatoes in a pan requires cutting the potatoes into uniform pieces. Here is a step-by-step guide to help you cut potatoes evenly:

Step 1: Wash and scrub the potatoes to remove any dirt. You can peel the potatoes if you prefer, but it is not necessary. If you do peel them, use a vegetable peeler or a small paring knife.

Step 2: Find a spot on the potato where it sits flat on the cutting board. For safer cutting and more controlled slicing, you may want to trim a small strip from one side of the potato to create a level spot.

Step 3: Using a sharp chef's knife, slice the potato into uniform pieces. Hold the potato with your non-cutting hand and cut it into the desired thickness. For a chunkier dice, cut thicker slices, and for a smaller dice, slice the potato more thinly.

Step 4: Cut each slice into sticks or "batons." You can do this by slicing the potato lengthwise to your desired thickness. For medium-sized fries, cut them about 1/2" thick.

Step 5: Rotate the sticks 90 degrees and cut across the shorter side to create cubes. You can cut each round separately or stack them and cut through them together. For a medium dice, aim for cubes that are about 1/2" x 1/2" x 1/2".

Step 6: Use the potatoes immediately, or place them in a covered bowl with cold water to prevent them from browning until you are ready to cook them.

By following these steps, you will have evenly cut potato pieces that will cook more uniformly in the pan, resulting in crispy potatoes with a golden crust on the outside and a tender, buttery texture on the inside.

Frequently asked questions