Perfect Fried Potatoes Recipe

Perfect Fried Potatoes

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Have you ever been to a family gathering where a dish just stole the spotlight? Well, that’s exactly what happened with these Perfect Fried Potatoes at our last weekend get-together. Let me tell you, these potatoes are the type that get folks talking and wheedling the recipe out of you before they even leave the table. Imagine a dish so crispy, so delicious, it’s practically begging you to dig in for seconds. That’s the magic of these fried wonders.

The inspiration hit me during a quiet afternoon, flipping through some old family recipes. My mom would always make something similar when I was young, but I wanted to give it a twist—something that would light up the room just as much as the memories did. So, I went for Yukon gold potatoes, those smooth and buttery gems, and decided to up the ante with a blend of spices that would make anyone weak in the knees.

The key, you see, is in the seasoning. A mix of smoked paprika, cayenne, and onion powder gives these potatoes a flavor that dances right off the plate. And let’s not forget the rosemary and garlic, sizzling just long enough to release their fragrant goodness into the oil. It’s these little touches that make all the difference.

If you’re anything like me, you’re probably always on the hunt for something simple yet sensational to serve at gatherings. These fried potatoes are just that—easy to make but packed with flavor, satisfying even the finickiest of eaters. So, next time you’re craving a crowd-pleaser, why not whip up a batch of these golden beauties? Trust me, you won’t regret it. And who knows? They might just become a new family tradition.

How to Make Perfect Fried Potatoes

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Ingredients:

  • 5 pounds small Yukon gold potatoes, cut into quarters
  • Kosher salt, to taste
  • 1 tablespoon flaked sea salt
  • 2 teaspoons freshly cracked black pepper
  • 2 teaspoons smoked paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon onion powder
  • Vegetable oil, for frying
  • 2 sprigs fresh rosemary
  • 1/4 cup sliced garlic

Directions:

  1. Fill a large pot with salted water and add the quartered Yukon gold potatoes. Bring to a boil over medium-high heat, then reduce to a simmer. Cook the potatoes until they’re just tender, about 8 to 10 minutes.
  2. Drain the potatoes and transfer them to a baking sheet. Let them rest for 10 minutes to dry off excess moisture.
  3. In a small bowl, mix together the flaked sea salt, black pepper, smoked paprika, cayenne pepper, and onion powder.
  4. Heat 2 inches of vegetable oil in a large Dutch oven to 375 degrees F. Carefully add half of the potatoes and fry them until golden and crispy, about 4 to 5 minutes.
  5. Add a sprig of rosemary and half the sliced garlic to the oil, cooking alongside the potatoes for about 15 seconds to infuse flavor.
  6. Remove the potatoes, garlic, and rosemary using a fine-mesh strainer, and place them in a medium bowl. Season with half the spice mix, then transfer to a paper towel-lined baking sheet.
  7. Repeat the frying and seasoning process with the remaining potatoes, garlic, rosemary, and spice mix.

Flexible Ingredient Options for Every Cook

If you don’t have Yukon gold potatoes on hand, you can substitute with red potatoes or fingerlings for a similar buttery texture. For those watching their salt intake, try using a lower-sodium salt or omit the additional kosher salt. If you’re not a fan of cayenne pepper, you can easily swap it out for paprika for a milder heat.

Best Ways to Store Perfect Fried Potatoes Leftover

To keep leftover fried potatoes fresh, store them in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy them again, reheat them in an oven at 375 degrees F for about 10 minutes to recapture that crispy texture. Avoid microwaving as it can make them soggy.

Perfect Pairings for Perfect Fried Potatoes

These potatoes are brilliantly versatile. Serve them alongside grilled meats, like steak or chicken, for a wholesome meal. Add a sprinkle of Parmesan cheese and fresh parsley before serving for an extra gourmet touch. A cold glass of iced tea or a light beer pairs wonderfully to complete the experience.

Pro Tips for the Perfect Fried Potatoes

Ensure that your oil reaches the right temperature before frying, as this helps achieve the perfect crunch. Use a food thermometer if needed. Drying the potatoes thoroughly before frying is crucial for crispiness. Tossing the garlic and rosemary in at the end gives a flavorful punch without burning them.

Seasonal Twists for Perfect Fried Potatoes

In the summer, toss in some fresh basil instead of rosemary for a lighter taste. During fall, add a dash of nutmeg or cinnamon to the spice mix for a warm, cozy flavor. Springtime? Try adding a squeeze of lemon juice and zest for a refreshing twist.

Making Perfect Fried Potatoes

FAQs:

How can I make these potatoes less spicy?

To dial down the heat, simply reduce or omit the cayenne pepper from the spice mix. You could also replace it with a mild smoked paprika, which will add flavor without the heat. Adjusting the amount to your taste preferences can make the dish more enjoyable for those sensitive to spice.

Can I use sweet potatoes for this recipe?

Absolutely! Sweet potatoes can be a delicious alternative. They might require a slightly longer cooking time to reach the desired crispiness, but the natural sweetness combined with the savory seasoning makes for an interesting and tasty variation of this recipe.

Is it possible to bake these instead of frying?

Yes, you can bake them for a healthier version. After boiling, toss the potatoes in a tablespoon of vegetable oil and spread them on a baking sheet. Bake at 425 degrees F for about 20-25 minutes or until crispy, flipping halfway through to ensure even cooking.

What type of oil is best for frying?

Vegetable oil is recommended for its neutral flavor and high smoke point, ensuring that the potatoes get crispy without burning. However, other oils like canola or peanut oil can also work well, so feel free to use what you have on hand.

Can I prepare the potatoes ahead of time?

Yes, you can boil the potatoes in advance and store them in the refrigerator for up to a day. When you’re ready to fry them, just make sure they are at room temperature to ensure even cooking. This can save you some time on busy cooking days.

How do I know when the oil is hot enough?

The easiest way to check is by using a food thermometer to ensure the oil is at 375 degrees F. Alternatively, you can drop a small piece of potato into the oil; if it starts to sizzle and bubbles immediately, the oil is ready for frying. Be cautious not to overheat it, as that can lead to uneven cooking.

Perfect Fried Potatoes Recipe

Perfect Fried Potatoes

Crispy fried potatoes that impress at any gathering! These Yukon gold potatoes, seasoned perfectly and fried until golden, are sure to be a hit and everyone will be asking for the recipe.
Prep Time 35 minutes
Cook Time 20 minutes
Total Time 55 minutes
Course Side Dish
Cuisine American
Servings 10 servings

Equipment

  • large pot
  • Baking sheet
  • Small bowl
  • Dutch oven
  • fine-mesh strainer

Ingredients
  

  • 5 pounds small Yukon gold potatoes cut into quarters
  • to taste Kosher salt
  • 1 tablespoon flaked sea salt
  • 2 teaspoons freshly cracked black pepper
  • 2 teaspoons smoked paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon onion powder
  • Vegetable oil for frying
  • 2 sprigs fresh rosemary
  • 1/4 cup sliced garlic

Instructions
 

For Potatoes:

  • Fill a large pot with water and add salt. Place the quartered potatoes inside, then heat until the water reaches a boil. Once boiling, reduce to a gentle simmer and cook for about 8 to 10 minutes or until the potatoes can be easily pierced with a fork.
  • After cooking, drain the potatoes and spread them out on a baking sheet. Allow them to sit for about 10 minutes to help remove extra moisture.

For Seasoning:

  • In a separate small bowl, mix together the flaked sea salt, black pepper, smoked paprika, cayenne pepper, and onion powder to create your seasoning blend.

For Frying:

  • Pour vegetable oil into a large Dutch oven until it’s approximately 2 inches deep. Heat the oil to 375°F over medium heat. Carefully add half of the potatoes to the hot oil and fry them until they become golden and crisp, which will take around 4 to 5 minutes.
  • Before removing the potatoes, add a sprig of rosemary and half of the sliced garlic to the oil, letting them aromatic for about 15 seconds.
  • Using a fine-mesh strainer, carefully remove the potatoes and place them into a medium bowl. Sprinkle half of the seasoning blend over them and transfer to a paper towel-lined baking sheet to let them drain excess oil.
  • Repeat the frying process with the remaining potatoes, garlic, rosemary, and seasoning blend.
  • Serve the crispy fried potatoes warm as a delightful side dish at any gathering!
Keyword Potatoes

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