Description
A reliable method for making perfectly crispy, golden-brown sliced potatoes using a par-boiling technique to ensure a fluffy interior and crunchy exterior.
Ingredients
Scale
- 2 lbs (900g) Large Russet Potatoes
- 1/4 cup (60ml) Neutral Oil (e.g., Avocado, Grapeseed, or Vegetable)
- 1 tsp Kosher Salt
- 1/2 tsp Black Pepper
- 1/2 tsp Garlic Powder
- 1/2 tsp Smoked Paprika
- Water (for boiling)
Instructions
- Peel the potatoes and slice them into thin, even rounds (approx. 1/8 inch thick). Rinse under cold water to remove excess starch.
- Fill a large pot with cold water and add a pinch of salt. Bring to a boil, add potato slices, and par-boil for 5-7 minutes until tender but holding shape.
- Drain the potatoes and spread them on a clean kitchen towel or paper towels. Pat them dry thoroughly to remove all moisture.
- Heat the neutral oil in a large skillet (preferably cast-iron) over medium-high heat until it shimmers.
- Add the dried potato slices to the pan in a single layer, ensuring not to overcrowd the pan. Cook undisturbed for 3-4 minutes until a golden crust forms.
- Flip the slices and season with salt, pepper, garlic powder, and paprika. Cook for another 3-4 minutes until golden and crispy on the other side.
- Press down any pale spots and cook until fully crisp. Taste and adjust salt if needed. Serve immediately.
Notes
Moisture is the enemy of crispiness; ensure potatoes are completely dry after boiling. Do not overcrowd the pan, as this causes steaming. If using Yukon Gold potatoes, cook slightly longer as they are less starchy. For best results, serve immediately.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1/4 of the batch
- Calories: 220
- Sugar: 1
- Sodium: 350
- Fat: 10
- Saturated Fat: 1
- Carbohydrates: 30
- Fiber: 3
- Protein: 3
Keywords: crispy potatoes, sliced potatoes, side dish, easy recipe, par-boiled potatoes, vegan side dish, gluten-free recipe