Here’s a simple guide to making fried potatoes—crispy on the outside, soft on the inside:
Ingredients:
- 3–4 medium potatoes
- 2–3 tbsp vegetable oil (or any frying oil)
- Salt, to taste
- Optional: pepper, paprika, garlic powder, or herbs like rosemary
Instructions:
- Prep the potatoes:
- Peel (optional) and cut into your preferred shape: thin slices, wedges, or cubes.
- Rinse in cold water to remove excess starch, then pat dry with a towel.
- Heat the oil:
- In a large skillet or frying pan, heat the oil over medium-high heat until hot but not smoking.
- Fry the potatoes:
- Add the potatoes in a single layer. Avoid overcrowding—they cook best with space to crisp.
- Fry for 10–15 minutes, turning occasionally, until golden brown and crispy.
- Season:
- Sprinkle with salt and any desired seasonings while still hot.
- Serve:
- Enjoy as a snack, side dish, or with ketchup, mayo, or your favorite dip.
💡 Tip: For extra crispiness, parboil potatoes for 5 minutes before frying, then drain and fry.
If you want, I can also give a super quick version using an air fryer—less oil, still crispy. Do you want me to do that?
