Fried Potatoes

Enjoy crispy, golden fried potatoes with this easy stovetop recipe. Made with russet potatoes and basic seasonings, it’s a perfect side for any meal. Serve it with burgers, eggs, roasted meats, or your favorite dishes—great for both regular and holiday meals.

Course Side Dish

Cuisine American, Global

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 303

Author Sangeetha Vel

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

US Customary - Metric

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!

Notes

Here are some helpful tips to make perfect Fried Potatoes every time:

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

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