These Crispy Fried Potatoes are combined with sweet onion, garlic, and bell pepper for a dish that’s as simple as it is tasty.
Sometimes the simplest dishes are the most satisfying. When it comes to crispy potatoes, this is one of those times. These potatoes are made with just a handful of ingredients (potatoes, onion, garlic, bell pepper, some seasonings, oil, and butter), but the results will impress. This is the kind of dish that I like to make for breakfast, slap a runny egg on top, and devour. It’s versatile enough that I also cook it up when I’m craving some hearty comfort food for dinner but don’t feel like spending much time in the kitchen. Whether you’re serving it as is or dishing this up as a side, these crispy fried potatoes are bound to be a total hit.
When it comes to potatoes, there are countless ways to cook them. You can deep-fry them, bake them, or boil them. You can slice them up and turn them into potato chips, or cut them into wedges for fries. There’s an endless number of ways to eat potatoes, but this is truly one of my favorites. This pan-fried method is going to turn your potatoes into slices of perfection.
To achieve this, the potatoes are both fried and steamed in the pan. You can expect them to have a crispy outside and soft, fluffy inside with a warm, buttery finish. Adding in the garlic, onion, and bell peppers makes for a dish that’s both filling and flavorful.
Are These Crispy Fried Potatoes Healthy?
Fried foods aren’t exactly healthy, but when compared to other highly processed potato snacks, these crispy fried potatoes aren’t all that bad. The good? Potatoes, garlic, onions, and bell peppers all provide some essential nutrients. The bad? Butter, oil, and salt are best consumed in moderation, so if you’re trying to watch your fat and sodium, it’s best to just enjoy a little of this dish.
Why Should I Soak The Potatoes?
The first step in this recipe mentions soaking the potatoes in an ice bath. You might be wondering why this step is included, and if you have to follow it.
When it comes to making crispy fried potatoes, I have both soaked my potatoes and I have not soaked my potatoes. Through my own experimenting, I’ve learned that if you have the time, soaking your potatoes first really does make a difference. This small step actually works to remove extra starch, which helps your potatoes to cook evenly as well as achieve that perfect, crispy texture we want with this recipe.
You don’t have to soak them for a long time, however. Potatoes can be soaked for as little as five minutes or as long as overnight. Last time I made crispy fried potatoes, I soaked them for an hour, and they were perfect.
How Do I Store Leftovers?
Once potatoes have completely cooled, store them in an airtight container in the fridge. Consume within 5 days. To reheat, place potatoes in the oven at 350°F for about 10 minutes, flipping halfway through.
Serving Suggestions
One of the reasons why I keep coming back to this dish is how versatile it is. Depending on your mood and what you serve with them, these crispy fried potatoes are as delish served up for breakfast as they are for lunch or dinner. For breakfast, I love serving them either in or beside an easy Omelette. For a hearty lunch, I love serving them with Juicy Poached Chicken or Baked Chicken Cutlets. For a vegetarian-friendly dinner, try these potatoes alongside Spaghetti Squash Lasagna or as a side to these intoxicatingly good black bean burgers. Or, if you’re like me and just craving a simple bowl of comfort food, spoon some ‘taters into a deep bowl, sprinkle some cheese over the top, and call it good. No matter which way you go about it, these crispy fried potatoes will hit the spot.
Ingredients
- 6 to 8 large potatoes peeled and sliced 1/4-inch thick
- 1/4 cup peanut oil or light vegetable oil
- 1 sweet onion chopped (optional)
- 1 clove garlic minced (optional)
- 1 bell pepper diced (optional)
- Salt to taste
- Black pepper to taste
- 2 tablespoons unsalted butter
Instructions
- Wash and slice the potatoes. Optionally, you can peel them. For extra crispiness, soak the slices in ice water for 5-10 minutes.
- Drain the potatoes thoroughly and pat them dry with a towel to ensure they are completely moisture-free.
- Heat the oil in a large skillet over medium-high heat until it shimmers. Carefully add the potatoes in a single layer.
- Fry the potatoes for about 2 minutes, until they start to turn golden. Then, cover and steam on medium heat for 2-3 minutes.
- Uncover, increase the heat, and flip the potatoes. Fry until the other side is golden as well.
- Transfer the potatoes to a colander to drain excess oil. Blot with paper towels before returning them to the skillet.
- Add the optional onion, garlic, and bell pepper to the skillet. Season with salt and pepper, and sauté until the potatoes are tender.
- Stir in the butter just before serving, and adjust the seasoning if necessary. Serve the potatoes hot and enjoy!
- DEVOUR!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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