Crispy Pan-Fried Potatoes Recipe in Under 30 Minutes

Описание: Crispy outside, soft inside—these pan-fried potatoes are pure comfort food.
Easy to make with simple pantry staples and perfect for any meal. Try it out and let us know your favorite way to serve them!

Find the Written Recipe at https://yellowchilis.com/fried-potato...

About:
Enjoy crispy, golden fried potatoes with this easy stovetop recipe. Made with russet potatoes and simple pantry seasonings, it's the perfect side for any meal. Pair it with roasted meats, burgers, eggs, or your favorite dishes for a satisfying plate.

Ingredients:
6 medium size Russet Potatoes
¼ cup Oil
½ tsp Garlic Powder
½ tsp Paprika
½ tsp Onion Powder
½ tsp Black Pepper Powder
Salt, to taste
Coriander Leaves, to garnish

What to expect?
0:00 Introduction
0:13 Prep Potatoes
0:31 Make Fried Potatoes
1:53 Final Output

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Recipe Notes:
Choose the Right Potatoes: Go for starchy varieties like Russet or Yukon Gold. Russets have more starch and less moisture, which helps them get that crispy outside and fluffy inside. Yukon Golds work too—they hold their shape well and have a naturally buttery taste. Try to avoid waxy potatoes like red or new potatoes, as they stay firm and don’t crisp up as nicely.

Cut Evenly for Even Cooking: Try to dice the potatoes into similar-sized pieces. This helps them cook at the same rate, so you don’t end up with some overcooked and some still firm.

Use the Right Oil: Pick an oil with a high smoke point, like vegetable, canola, or sunflower oil. These oils can handle high heat without burning, which helps the potatoes cook evenly and turn crispy.

Use a Good Pan: A heavy-bottomed skillet or a cast iron pan is great for frying. These pans hold heat well and distribute it evenly, which helps the potatoes brown nicely. A well-heated cast iron pan also has a bit of natural non-stick power, which makes crisping easier.

For Extra Crispiness: If you want an extra crunch, lightly coat the potatoes with a bit of cornstarch or flour before frying. It helps absorb any surface moisture and gives a nice crispy layer once cooked.

Customize the Seasoning: I’ve used basic pantry spices here, but you can always change it up based on what you like. Taco seasoning, Cajun or Creole blends, Italian herbs, or even a little curry powder work well. Go with what your family enjoys most!

Soak the Potatoes (Optional): I haven’t done this in the main recipe, but soaking diced potatoes in cold water for about 30 minutes can help a lot. It removes surface starch, which means crispier potatoes and more even browning. Just be sure to dry them well before frying—any moisture can cause oil to splatter and stop the crisping.

Parboiling (Optional but Useful): If you have a bit of extra time, parboiling diced potatoes for 5–7 minutes in boiling water helps them cook through and crisp up beautifully. After draining, pat them dry and fry as usual. You’ll get a soft center with a nice golden crust.

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