How To Fry Fresh Potatoes
Tp fry fresh potatoes, first wash them well and slice them into thin pieces. Now heat some oil in a pan and add the potato slices to it. Keep stirring occasionally and fry for about 5 minutes or until golden brown. When they are done, remove them from the heat and enjoy!
Mix butter, parsley, garlic, rosemary, and pepper, then add to the roasting pan and stir in potatoes. When the oil is hot to 325F, add in those stir-fries, making sure you do not crowd the pan. When the oil is hot, add potatoes and stir-fry, turning potatoes in intervals to sear all sides until golden brown and crisp. When the oil is hot, begin frying the potatoes in batches again, cooking until browned and crispy.
The potatoes will soak up the salt water and become really well-seasoned even before you put them into the pan to roast. If you throw potatoes in boiling water, the exterior of the potatoes will cook a lot quicker than the interior. As the water heats up to boiling, the potatoes will slowly, uniformly cook, starting with the inside.
The soak process will strip away any problematic starch from the exterior of the potatoes, helping to ensure that your fries reach perfect crispness. Drain those fries once more, and you can see how starchy the water is getting after the soak. Once you have trimmed your potatoes, put them into the strainer and wash for a minute, removing any excess starch. You will notice these fries have taken on very little color, if any color at all, and if you taste one, the potatoes should be extremely soft.
Remove the paper towels, and then season quickly with the salt as soon as the fries are warm, to keep them sticking to the potatoes. When you are ready to cook the fries, strain out any cold water, then lay out the potatoes on two baking sheets lined with paper towels. The potatoes need to sit in the water for about 25-30 minutes to give them time to release starch. The water will pull out the starch from the crisped up fries, and you will end up with crisp, tasty ones on your dinner table.
| Ingredients | Steps |
| Butter | Mix butter, parsley, garlic, rosemary, and pepper, then add to the roasting pan and stir in potatoes |
| Parsley, Garlic, Rosemary, and Pepper | When the oil is hot to 325F, add in those stir-fries |
| Potatoes | Turn the potatoes in intervals to sear all sides until golden brown and crisp |
There are other recipes out there too, which make use of cornstarch to help crisp the fries up — but I am good with the natural potato starch from the potatoes that I am going to fry. If you start out with uncooked potatoes and attempt to roast them, you are going to get potatoes that are burned on the outside, but crisp on the inside. If you peeled a bunch of potatoes and cut them up into sticks, and immediately dropped them in hot oil and fried them, they are never, ever, ever going to taste like fried potatoes. To get that nice crisp exterior to your potatoes, it is essential that you fry them on a high heat.
In my experience, not boiling your potatoes beforehand results in a not-well-cooked interior, but crisp exterior potatoes. The starch on the exterior of the potatoes gets in the way of the frying texture and will never let the fries crisp up nicely, and in order to bake a frying item long enough for the potatoes to soften, the exterior will often turn a browned color. Fries that are too brown, or are uneven, taste like a bad charred taste, which takes away from the potatoes.
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If you are going to keep the skins on, give those fried potatoes a good rub, peel back some of the skin, and make sure there is no green under the skin. For nice looking roasted potatoes, I would spend extra time peeling these, however, if skin does not bother you, feel free to rub potatoes well, and then use as is. I would definitely recommend cutting these Pan Fried Potatoes into small 1/2″ cubes, as this means there is a larger surface area for browned, crisp results, plus it will yield an overall faster cooking time.
I would stay clear of the wedges, though if you are looking to bake larger pieces of potatoes, I recommend using my oven baked potatoes recipe to have the most success. You can cut the wedges for the Roasted Red Potatoes however large or small you want, just be sure to fully cook them while baking. They are very easy to prepare, my family loves these, and you can dress them any way that you want.
If you are going for the butter, I recommend using cooled, cooked potatoes that have been patted dry. Unless you are cutting your potatoes extra thin (which makes them a bit like a crinkle-cut potato) it is best to first simmer them. Since you are dealing with really hot oil, you do not want to get any water in your oil, so be sure to dry out a few potatoes very thoroughly. Rinse your potatoes, throw your potatoes in the pan, and add the salt and water so that it covers the potatoes at least an inch.
Drop five pounds of potatoes in a pan or big bowl and cover them with cold water, then leave to soak for at least two to three hours. Remove the bin, shake the potatoes around to re-distribute the potatoes around the bin, and bake for an additional 10 minutes (or until they are browned). Cook, not moving potatoes, until they start browning on edges…this should take around 5-10 minutes. Continue with the Cook-5-Minutes-Then-Flipping model for 30 minutes, or until the potatoes are browned and crisped on the exterior, but still soft on the inside.
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Step Three Dump pan in strainer on the sink to get rid of excess oil and moisture. This simple side dish works every time thanks to an easy additional step: If using russet potatoes, begin by immersing raw potatoes in ice water to remove the starch. The secret to perfectly baked russet potatoes – crisp on the outside, tender and creamy inside – is boiling them in salted water for a short while, before roasting them in butter and oil.
Peanut butter, or any lighter type of vegetable oil, is essential for producing the best fried potatoes that have the crisp exterior that you are looking for.
Putting too many potatoes into a pan reduces the oil temperature too much, and your potatoes will end up soggy and mushy. Add these potato-frying spices to melted butter before adding the potatoes, and toss in additional desired flavor enhancers before serving if you are craving an extra boost.
Can you just fry raw potatoes?
In a nutshell, you simply peel and slice your potatoes before cooking them in a skillet with a bit of oil or butter. That’s right, and it’s that simple! You can season them in almost any way you like. If you are going to keep the skins on, it will give you a good crisp
Should you put raw potatoes in water before frying?
If you want to get a crispy texture for your potatoes, it is recommended that you soak the strips in water before frying. This will help remove any starch, and make them more rigid and stiff. You can then fry them twice, first in oil heated to 325 degrees and then to 375 degrees to brown them.
What happens if you fry raw potatoes?
If you fry raw potatoes directly, your potatoes may get burnt on the outside while remaining crunchy and crispy on the inner side. That happens due to an increased exposure to heat for the inside to cook, resulting in the outside burning. To avoid this, you can soak your strips in salt water to avoid burnt potatoes.