How to Make Fried Potatoes
Peel the potatoes if desired., Cut the potatoes into small chunks., Parboil the potato chunks., Add the butter and oil to the frying pan or skillet., Place a layer of the cubed potatoes into the pan., Fry for 4-5 minutes., Use a slotted spoon or...
Step-by-Step Guide
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Step 1: Peel the potatoes if desired.
Peeling is not essential; this depends on the quality of the potatoes and personal preference.
If you leave the peel intact, be sure it is well cleaned. -
Step 2: Cut the potatoes into small chunks.
Aim for small cube-like shapes about 1 inch/2.5cm diameter. , This ensures thorough cooking when fried, resulting in a soft middle and crispy outer texture.
Pre-cooked potatoes can also be cut into cubes and fried.
This can be a good way to use up leftover baked or roasted potatoes.
You can skip this step on the understanding that the fried chunks may not soften as nicely as you'd like them to.
Small cubes of potato will usually cook sufficiently in the oil mixture as long as they're carefully tended and don't burn before they're cooked enough. , Heat the fats until bubbling. , Be very careful not to splash yourself with the hot oil––use a long-armed utensil to create distance between you and the oil. , Turn over gently at least once or twice during cooking; use a large fish slice or spatula.
When all sides turn golden, the potatoes are ready. , Drain on a kitchen towel. , Sprinkle with salt and pepper to taste. -
Step 3: Parboil the potato chunks.
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Step 4: Add the butter and oil to the frying pan or skillet.
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Step 5: Place a layer of the cubed potatoes into the pan.
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Step 6: Fry for 4-5 minutes.
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Step 7: Use a slotted spoon or tongs to remove the fried potatoes from the pan.
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Step 8: Serve immediately.
Detailed Guide
Peeling is not essential; this depends on the quality of the potatoes and personal preference.
If you leave the peel intact, be sure it is well cleaned.
Aim for small cube-like shapes about 1 inch/2.5cm diameter. , This ensures thorough cooking when fried, resulting in a soft middle and crispy outer texture.
Pre-cooked potatoes can also be cut into cubes and fried.
This can be a good way to use up leftover baked or roasted potatoes.
You can skip this step on the understanding that the fried chunks may not soften as nicely as you'd like them to.
Small cubes of potato will usually cook sufficiently in the oil mixture as long as they're carefully tended and don't burn before they're cooked enough. , Heat the fats until bubbling. , Be very careful not to splash yourself with the hot oil––use a long-armed utensil to create distance between you and the oil. , Turn over gently at least once or twice during cooking; use a large fish slice or spatula.
When all sides turn golden, the potatoes are ready. , Drain on a kitchen towel. , Sprinkle with salt and pepper to taste.
About the Author
Claire Ford
Brings years of experience writing about pet care and related subjects.
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