Tiffany Haney
Crispy potatoes are a delicious and versatile side dish that can be served at any meal. While there are many ways to achieve crispy potatoes, one method that does not require baking or boiling is to use a skillet and a lid. This technique produces potatoes with a fluffy, tender inside and a crispy exterior. To re-crisp potatoes in a pan, dry the potatoes using a clean dish towel or paper towels to remove surface moisture. Heat oil in a hot pan, preferably cast iron or nonstick, and add the potatoes in a single layer. Sauté the potatoes until they are golden brown and tender, and season with salt and pepper, if desired.
Re-crisping potatoes in a pan
| Characteristics | Values |
|---|---|
| Type of potato | Russet, Yukon Gold, red, yellow, white, baby potatoes |
| Potato preparation | Slice into 1/4" thick coins, 1-inch chunks, or large chunks |
| Oil type | Vegetable, avocado, olive, extra virgin olive oil, or a mix of EVOO and vegetable oil |
| Oil quantity | Enough to cover the bottom of the pan |
| Pan type | Cast iron skillet, nonstick pan, baking sheet |
| Pan temperature | Medium-high heat |
| Cooking time | 20 minutes, or until golden brown and tender |
| Seasonings | Salt, pepper, rosemary, thyme, garlic powder, chili powder, paprika, cumin, lemon, oregano |
| Serving suggestions | Breakfast, lunch, dinner, salad, greens |
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What You'll Learn
Use a cast iron skillet or nonstick pan
To re-crisp potatoes in a pan, you can use a cast iron skillet or a nonstick pan. If you're using a cast iron skillet, make sure to heat it up thoroughly and use a generous amount of oil—you want the potatoes to sizzle when they touch the pan. Nonstick pans, on the other hand, require less oil because they don't absorb it.
Before placing the potatoes in the pan, dry them with a clean dish towel or paper towels. This step is important because it removes surface moisture, allowing the potatoes to get crispier when cooked. It also prevents splattering caused by excess moisture.
When the pan is hot, add the potatoes in a single layer. For even cooking, it's important not to crowd the pan. Drizzle oil over the potatoes and season with salt and pepper, or other spices of your choice. You can also add herbs like rosemary or thyme at this stage.
Let the potatoes cook undisturbed until they develop a golden-brown crust. Depending on your stove and pan, this can take around 20 minutes. Once the potatoes are browned on the bottom, flip them over and cook the other side. Keep in mind that some pieces may brown faster than others, so move them around as needed to ensure even cooking.
Continue cooking the potatoes until they are tender and golden-brown all over. This usually takes another 5 to 10 minutes. Once they're done, remove them from the pan with a slotted spoon or spatula and serve hot.
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Dry potatoes with a towel before frying
Drying potatoes with a towel before frying is an important step in achieving the perfect texture and crispiness. Here's a detailed guide to ensure your potatoes are properly dried before hitting the pan:
First, it's essential to choose the right type of potatoes. Opt for waxy potatoes with a creamy texture, such as Yukon Gold, to get that perfect combo of crunch and colour. Stay away from starchy varieties like Russets to avoid soggy results.
Next, prepare the potatoes by slicing them into your desired shape. For pan-frying, it's recommended to cut them into thin slices or coins about 1/4" thick. This ensures even cooking and a crispy texture.
Before drying, some recipes suggest soaking the potatoes in water for 30 minutes to overnight. This step helps draw out excess starch, preventing the potatoes from sticking together during frying and improving their texture. If you choose to soak them, make sure to pat them dry thoroughly before proceeding.
Now, it's time to dry the potatoes with a towel. Use a clean kitchen towel or paper towels to pat the potatoes gently. Ensure you absorb any lingering moisture on the surface of the potatoes. This step is crucial, as any remaining water can lead to soggy potatoes during frying.
If you're parboiling your potatoes, make sure to drain them well and let them air dry before frying. Parboiling can help develop a crust without drying out the potatoes, but it's essential to ensure they are not wet before adding them to the pan.
Finally, when drying potatoes with a towel, be mindful of any seasonings you've added. Patting them too vigorously with a towel can remove the seasonings. If you're concerned about this, you can try drying the potatoes with a hairdryer on the lowest setting or from a distance.
By following these steps, you'll ensure your potatoes are adequately dried before frying, resulting in a crispier and more delicious final product.
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Use a mix of oils with a high smoking point
To get the crispiest potatoes, it's important to use an oil with a high smoking point. The smoke point of an oil is when it becomes too hot and begins to smoke and burn. If the oil burns, your potatoes will burn too, leaving them with a bitter flavour.
Oils with a high smoke point include light olive oil (not extra virgin), canola, grapeseed, and vegetable oil. These oils can be heated to the high temperatures required for roasting potatoes without burning. They also impart a great flavour to the potatoes.
If you want to use olive oil, which has a lower smoke point, you can mix it with vegetable oil or another neutral oil with a high smoke point. This will allow you to enjoy the flavour of olive oil without burning your potatoes.
When roasting potatoes, it's also important to choose the right type of potato. Waxy potatoes, such as Yukon Gold or Russet, are a good choice as they have enough starch to make the interior light and fluffy, while still developing a nice golden exterior.
Before roasting, it's a good idea to soak the potatoes in salted ice water for 20 minutes. This adds flavour, removes excess starch, and creates a crisper finish. You can also parboil the potatoes before roasting to create a thin slurry of mashed potato that will cling to the surface and crisp up beautifully in the oven.
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Boil potatoes with baking soda before frying
Boiling potatoes with baking soda before frying
While some recipes suggest that boiling potatoes before frying is unnecessary, boiling potatoes with baking soda can help you achieve extra crispy potatoes. Here is a step-by-step guide:
Step 1: Prepare the potatoes
Wash and peel the potatoes, then cut them into your desired size. For crispy potatoes, it is recommended to cut them into chunks or slices that are around 1-inch thick.
Step 2: Boil the potatoes with baking soda
Fill a large saucepan with water and add a tablespoon of salt and a small amount of baking soda. The amount of baking soda to be added depends on the quantity of potatoes being prepared. As a reference, for 2 quarts of water, you would use about half a teaspoon of baking soda. Cover and bring the water to a boil. Once the water is boiling, carefully add the potatoes.
Step 3: Simmer until tender
Return the water to a boil and then reduce the heat to a gentle simmer. Cook the potatoes until they are tender. This usually takes around 10 minutes after the water returns to a boil. You can check their doneness by inserting a knife or fork into a potato chunk; if it meets little resistance, the potatoes are ready.
Step 4: Drain and dry the potatoes
Once the potatoes are tender, drain them in a colander and let them dry. It is important to remove any excess moisture before frying to ensure a crispy texture.
Step 5: Fry the potatoes
Heat a suitable amount of oil in a skillet or frying pan over medium-high heat. Cast iron skillets are great for frying potatoes because they retain heat well, but a nonstick pan will also work. When the oil is hot, carefully add the potatoes to the pan in a single layer, being careful not to crowd the pan. Fry the potatoes until they are golden brown and crispy, flipping them occasionally to ensure even cooking.
Step 6: Season and serve
Once the potatoes are crispy and cooked to your liking, remove them from the heat and season them with salt, pepper, and your choice of herbs or spices. Serve the potatoes immediately while they are still hot and crispy. Enjoy!
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Season with rosemary, salt, and pepper
To re-crisp potatoes in a pan, skip the boiling step and simply slice the potatoes thinly. For extra crispy potatoes, use a cast-iron skillet and give it plenty of time to heat up. Use a full amount of oil—you want the potatoes to sizzle when they hit the pan. If you're using a non-stick pan, you'll need less oil.
Now, for seasoning with rosemary, salt, and pepper:
First, scrub your potatoes clean and slice them into round coins about 1/4" thick. You can also cut them into consistent 1-inch pieces so they cook evenly. If you're using baby Yukon gold potatoes, slice them into 1-inch-wide chunks. If you want to get creative with your potato varieties, you can also use a mix of red potatoes and Yukon golds for interesting texture and color contrast. Red potatoes are fluffy on the inside with an earthy flavor, while Yukon golds are ultra-creamy.
Next, heat up a large skillet on medium-high heat and add your choice of oil. Olive oil, vegetable oil, or a mix of extra-virgin olive oil and vegetable oil (or another neutral oil with a high smoking point) will work well. Place the sliced potatoes in the pan and season them with rosemary, salt, and pepper. You can also add other seasonings like garlic powder, chili powder, paprika, cumin, or coriander. Make sure everything is well and evenly coated.
Now, for the cooking process. Resist the urge to move the potatoes around too early, as this can cause them to stick to the pan and lead to uneven cooking. Instead, let them cook undisturbed until they are golden and crispy underneath. This should take around 20 minutes, but the timing may vary depending on the type of potatoes you're using. Once the potatoes are easy to move around with tongs, flip them to another cut side and kick the heat up to medium-high. Get the second side dark golden-brown, which will take another 5 to 10 minutes. Keep in mind that some pieces may brown more quickly than others, so move them around as needed.
Finally, serve the potatoes warm. You can also garnish with chopped parsley and season with additional salt and pepper to taste.
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Frequently asked questions
To re-crisp potatoes in a pan, heat oil in a hot pan. Add the potatoes in a single layer and sprinkle with salt and pepper. Sauté the potatoes until they are tender and golden brown.
Russet potatoes are recommended for a crisper crust and fluffier centre. Yukon Golds will be slightly less crisp but have creamier centres.
It takes about 20 minutes for the potatoes to become tender. Once tender, cook for another 5-10 minutes until they are golden brown and crispy.
Olive oil tastes great with potatoes but has a low smoking point. A mixture of extra virgin olive oil and vegetable oil is recommended.
It is not necessary to boil the potatoes first. Slicing them thinly allows them to cook through in the same amount of time it takes to brown and crisp on the outside.
