Fried Potatoes are a simple and comforting dish that’s crispy on the outside and soft on the inside, packed with flavor. They’re usually made with your favorite type of potato and a few basic pantry seasonings. You can enjoy them for any meal—breakfast, lunch, or dinner—paired with eggs, burgers, rice dishes, or any sides you like.
What You’ll Find On This Page
These fried potatoes are easy to make and take just under 30 minutes. Because of their simplicity and tasty flavor, they’ve become popular in many cuisines around the world. Each cuisine has its own version, with small changes in method, seasonings, and serving style.
What I like about these fried potatoes is how versatile they are and how easy it is to adjust them to your taste. In this recipe, I’ve shared how to make them on the stovetop. Whether you're cooking for a regular meal or serving a larger crowd during holidays like Thanksgiving or Christmas, they’re a great addition to the menu.
Explore More Comforting Potato Recipes:
Ingredients and Substitutions Overview
The ingredients you’ll need to make these fried potatoes are simple pantry staples you likely already have at home. Let’s take a quick look at what you’ll need:
- Potatoes: Russet or Yukon Gold potatoes both work well. Russets turn extra crispy outside and fluffy inside, which is why I’ve used them here. Yukon Golds hold their shape better and have a buttery taste. You can use whichever you have on hand.
- Seasonings: I’ve used black pepper, garlic powder, onion powder, and salt for flavor. A little paprika adds color and mild heat. You can also try taco, Cajun, or Creole seasoning if you like bolder flavors.
- Oil: Oil helps coat the potatoes and makes them crispy. You can also use unsalted butter if you want a richer, buttery flavor.
How to Make Fried Potatoes at Home?
Let’s make crispy and fluffy fried potatoes together! In this post, I’ll show you how to dice the potatoes and fry them on the stovetop with simple seasonings. I’ve also included step-by-step photos and a video to help you follow along. Let's get started!
Enjoy More Varieties of Potato Recipes:
- Breakfast Potato
- Mashed Potato
- Baked Potatoes
- Boiled Potatoes
- Oven Roasted Potatoes
- French Fries
- Fish and Chips
- Baked Sweet Potato Fries
- Baked Sweet Potato
- Baked Potato Wedges
Fried Potatoes
Ingredients
- 6 medium size Russet Potatoes, or Yukon Gold variety
- 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
Instructions
Preparing Potatoes
- Start by washing the potatoes under running water. Scrub the skin with a brush to remove any dirt, then wipe them dry with a kitchen towel. Cut the potatoes into bite-sized cubes. I usually leave the skin on for extra crispiness, but you can peel them if you prefer.
Making Fried Potatoes
- Pour oil into a wide pan and heat it over medium heat. Once the oil is hot, add the diced potatoes and toss them well to coat evenly. This helps them cook evenly and allows the seasoning to stick better later. Make sure not to overcrowd the pan—too many potatoes at once can make them steam instead of crisp. If you're making a larger batch, fry in batches to give each piece enough space.
- Let the potatoes cook undisturbed for 3 to 5 minutes. This helps form a crispy, golden crust on the outside. Stir occasionally and cook for another 10 to 15 minutes, or until the potatoes are fork-tender and crispy on most sides. The exact time may vary depending on how big the pieces are, so keep an eye on them as they cook.
- Once they’re crispy and cooked through, season with garlic powder, onion powder, black pepper, paprika, and salt.
- Toss the potatoes gently until the seasoning is well coated on all sides. Now they're full of flavor and ready to serve!
Serving
- Serve the fried potatoes warm, garnished with fresh coriander leaves. They go great with burgers, roasted meats, or your favorite dips. Looking for more ideas? Check out our Serving Suggestions section for more ways to enjoy them!
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Recipe Video
Chef's Notes and Tips
- 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.
Nutrition Info
Disclaimer
We're not nutrition experts, and the nutritional information provided is an estimate. Please use it as a guide. For precise details, it's best to consult a professional. To learn more, please view our Detailed Disclaimers.
Serving Suggestions
You can serve these fried potatoes with a variety of dishes for breakfast, lunch, or dinner. Here are some of our family’s favorite pairings—you might find a new favorite too:
- Egg Dishes: For breakfast, try them with boiled eggs, omelets, or scrambled eggs. It’s a filling and satisfying way to start the day.
- Burgers or Sandwiches: Fried potatoes are a great side for your favorite burgers or sandwiches. They make a hearty and comforting lunch or dinner.
- Roasted Meats: These potatoes go well with baked or roasted meats like whole chicken, chicken breasts or thighs, or grilled steak. A simple and satisfying combo for any meal.
- Rice Dishes: Pair them with rice dishes like jeera rice, lemon rice, cilantro lime rice, tomato biryani (kuska), coconut rice, or even a mild pilaf. The crispy potatoes add a nice contrast to the soft, flavorful rice.
- Veggies: Sautéed greens like spinach or kale, or roasted veggies like asparagus, green beans, or zucchini, make a balanced and tasty side with fried potatoes.
- Salads: A crisp green salad or a fresh veggie mix is a great way to lighten up the plate. It adds a refreshing touch to the meal.
- Curries: Fried potatoes can be served with mild Indian curries like sambar, dal, or rasam for a satisfying meal.
- Dips: These potatoes are perfect for dipping! Serve them with ketchup, mayo, ranch, or aioli—whatever you enjoy most.
Storage Suggestions
I suggest serving these fried potatoes fresh, right after cooking, to enjoy their crispy and warm flavors. If you have leftovers, you can store them in the fridge for 3 to 4 days. Just keep them in an airtight container so they stay fresh.
When you’re ready to eat them again, reheat in a skillet or pan over medium heat. This helps bring back the crispiness. I’d avoid microwaving, as it can make them soft and soggy. I don’t recommend freezing them, since they usually lose their texture after thawing.
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