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Here’s a simple recipe to make crispy fried potatoes:

Ingredients:

4 medium-sized potatoes

2 tablespoons cornstarch (or potato starch)

1 teaspoon paprika (optional)

1 teaspoon garlic powder (optional)

1 teaspoon salt (or to taste)

½ teaspoon black pepper

Oil for frying

Optional: fresh herbs (like parsley or cilantro) for garnish

Instructions:

Prep the Potatoes:

Wash and peel the potatoes. Cut them into thin slices or sticks, depending on whether you want them as chips or fries.

Place the cut potatoes in a bowl of cold water for about 30 minutes to remove excess starch. This step helps make them crispier.

Drain and Dry:

After soaking, drain the potatoes and pat them dry with a clean kitchen towel or paper towel. Make sure they’re as dry as possible.

Coat the Potatoes:

In a separate bowl, mix the cornstarch, paprika, garlic powder, salt, and black pepper.

Toss the dry potato slices/sticks in this mixture until they are evenly coated.

Heat the Oil:

Pour enough oil into a deep frying pan or pot to submerge the potatoes. Heat the oil to about 350°F (175°C). You can test the heat by dropping a small piece of potato in the oil – it should start bubbling immediately.

Fry the Potatoes:

Carefully add the potatoes to the hot oil in batches. Fry them until golden brown and crispy, usually about 5-7 minutes per batch. Do not overcrowd the pan.

Drain and Serve:

Remove the fried potatoes from the oil and place them on a paper towel-lined plate to drain excess oil.

Sprinkle with extra salt if needed and garnish with fresh herbs if you like.

Serve:

Serve immediately while hot and crispy. Enjoy with your favorite dipping sauce!

This method gives you perfectly crispy fried potatoes, whether you prefer them as fries or chips!

Key words:-
Potatoes
Frying
Sliced/Cut
Salt
Oil (e.g., vegetable oil, olive oil)
Seasoning (e.g., pepper, paprika, garlic powder)
Crispy
Golden brown
Deep-fry/Pan-fry
Drain/Pat dry
Side dish
Skillet
Shallow fry
Soak (optional for removing starch)
Heat (medium/high)
Cooking time
Crunchy texture
Optional herbs (e.g., parsley, thyme, rosemary)
Dipping sauces (e.g., ketchup, mayo, aioli)
Homemade
Evenly cooked
Toss/Flip
Soft inside
Thick cut/Thin cut
Batches (fry in small batches)