Crispy Fried Potatoes

Crispy fried potatoes are one of my absolute favorite dinner party side dishes. These golden brown delicious gems are ALWAYS a crowd pleaser and simple to make.

This simple recipe for crispy fried potatoes makes for a soft and creamy interior and a crispy and golden brown exterior. It’s exactly what you’d imagine for a crispy potato wedge, and it’s my most requested side for dinner parties!

I use basic russet potatoes for these crispy wedges, as russets have a high starch content and are ideal for frying. The MOST important thing for this recipe is to boil the potatoes in salt water before frying. It is absolutely critical, and makes for the most delicious creamy interior and crunchy exterior.

Private Chef Tips

• Potatoes LOVE salt.
  • It is critical to salt the potatoes when they’re boiling (to salt the interior, and to also salt the potatoes immediately after they leave the hot oil. 
  • After the potatoes have cooled slightly, the salt won’t stick and absorb as well. 
• Slowly add the potato wedges 1-2 at a time to the hot oil – this will ensure that you don’t overflow the pot of oil.
  • It’s also important not to overfill the pot with too many potatoes, as this will take too long for the potatoes to fry and become oil-logged. 
• If the potatoes have been in the hot oil for more than 5 minutes and have not started to turn golden brown, it is likely because your oil is not hot enough.
  • I recommend removing the potatoes, turning the heat up until it reaches 375, and then adding the potatoes back in.

FAQ – for the Crispy Fried Potatoes

Q: Do I need to boil the potatoes before frying?

A: YES. Boiling the potatoes before frying is a must to get a nice crispy potato texture and a soft and tender interior. If you do not boil the potatoes, the outside will become burnt and the interior will be crispy. 

Q: How long do I need to boil the russet potatoes?

A: Since you are keeping the potatoes whole, you’ll need at least 25-30 minutes after the water comes up to a boil. Keep the water simmering to a low boil the whole time.

Q: Can I roast the potatoes instead of frying? 

A: Absolutely, but do note they won’t be the same as frying. You can roast the potatoes after boiling and wedging with a generous drizzle of oil, salt and pepper at 425F for 30-40 minutes. 

Q: How do I know when the oil is ready for frying?

A: You can either use a thermometer to check for the optimal 375 temperature, or you can use a wooden chopstick or spatula to see if there are little bubbles forming around it. Also, once you add a potato wedge to the hot oil, it should begin to bubble. 

Q: Why are my fried potatoes really dark, almost burnt like? 

A: If you are noticing that the potatoes are quickly turning dark brown after you place them into the oil, it is likely that your oil is too hot. Once your oil reaches 375F, I find that adjusting the heat to medium will maintain the 375F temperature the best. If the potatoes are cooked at the proper temperature, the potatoes take about 3-4 minutes to reach golden brown and stay this color for at least 30 seconds before getting darker. 

Q: What should I do with my fry oil after cooking the potatoes?

A: It’s best to fully cool the fry oil on the stove, and then filter and pour the oil back into a plastic or glass container. If the oil isn’t too dark, you can reuse this oil to fry again. If the oil seems a bit dark, go ahead and just throw the oil and the container in the trash.

Step by Step Instructions:

1. Wash the russet potatoes. 

2. Place the russet potatoes in a large pot and fill the pot with water, making sure the potatoes are all covered. 

3. Add 2 tablespoons of salt, 1 tablespoon of whole black pepper, and 2 bay leaves. Bring the pot up to a boil, then reduce to a simmer and cook for 25 – 30 minutes. The potatoes should be mostly cooked, but do note it’s important NOT to overcook. It’s better to slightly undercook them here. 

4. If you have time, let the potatoes cool. If not, go ahead and cut the potatoes into 1” wedges. I usually cut the potatoes in half, then cut each half into 4-5 pieces. The wedges don’t need to be identical in size, some variation is nice and rustic. 

5. Fill a dutch oven or heavy bottomed pan ⅔ full with oil. Heat on medium high heat. 

6. Once the oil is hot, reduce the heat to medium and slowly add the potatoes to the hot oil. You will most definitely need to fry the potatoes in batches, so be sure not to overfill the pot. Cook for 3-4 minutes, or until golden brown, then remove them and salt immediately. Repeat with with the remaining potatoes. 

7. Store the cooked potatoes in a warmed oven at 200F until ready to serve (ideally this is less than 30 minutes).

Video Tutorial Here: Will share when it’s live

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If you liked this Crispy Fried Potatoes, try these others recipes:

• Dinner Party Menu – Fall Edition
• Leek and Chard Mac and Cheese