Extra Crispy Fried Potatoes

Golden and crispy on the outside, soft and fluffy on the inside – that’s exactly how fried potatoes should be. With a few simple tricks, achieving that perfect texture is easy. The potatoes are pre-cooked, allowed to dry thoroughly and then fried in a hot pan without constant stirring.
The result is extra crispy fried potatoes that pair perfectly with lentil patties, vegetable dishes or simply your favorite dip.

Quick Overview

🕒 Preparation time: 15 minutes
⏳ Cooking time: about 15 minutes
⏳ Resting time: at least 2 hours
⏳ Frying time: about 10–15 minutes
👩🏼‍🍳 Difficulty: easy

Ingredients

• 800 g waxy potatoes
• 1 tbsp vinegar
• approx. 1 tsp cornstarch
• salt
• additional seasonings to taste, such as smoked paprika powder
• a neutral, high-heat oil (e.g. rapeseed oil)

Instructions

1. Cook the potatoes in unsalted water for about 15 minutes, depending on their size. Try to use potatoes of a similar size, or cut larger ones in half. Add the vinegar to the boiling water. This helps the potatoes hold their shape during cooking and makes them less likely to fall apart when fried later. Check for doneness with a fork. The potatoes should be cooked through but not too soft, otherwise they may break apart.
2. Drain the potatoes and allow them to steam dry. Ideally, cook them the day before. If that’s not possible, let them dry for at least 2 hours so the surface becomes completely dry.
3. Peel the potatoes shortly before frying and cut them into pieces about 2–3 cm (¾–1 inch) in size. Sprinkle lightly with cornstarch.
4. Heat a heavy-bottomed stainless-steel or cast-iron skillet over high heat (about 7 out of 9 on the stove).
5. Only then add the oil.
6. Place the potatoes in the pan in a single layer. They should not overlap or sit on top of each other.
7. Fry the potatoes for about 5 minutes without stirring or turning them. During the first few minutes, the potatoes may stick to the bottom of the pan. This is completely normal. Resist the urge to move them and simply wait. After about 5 minutes, a golden-brown, crispy crust will have formed – but only if the potatoes have been left undisturbed long enough. Once they release from the pan on their own, they are ready to be turned. Continue frying until all sides are golden brown and crispy.

Serving Suggestion

These crispy fried potatoes pair perfectly with lentil patties, fresh salads or vegetable dishes. They are also delicious on their own with ketchup or your favourite dip.

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