Fried Potatoes Recipe

Wash and cut

Wash and peel the russet potatoes if you prefer (peel optional). Cut potatoes into uniform pieces about 1/2-inch thick for even cooking — either coins (round slices) or small wedges. Aim for pieces roughly 1/2" thick.

Soak and dry

Place the cut potato pieces in a bowl of cold water and soak for 20–30 minutes to remove excess starch. After soaking, drain and spread on a clean kitchen towel or paper towels. Pat completely dry; moisture prevents proper browning and causes oil splatter.

Make light batter

In a small bowl whisk the egg. Add the flour, cornstarch, and cold water. Whisk until smooth and slightly thick but still pourable. Season the batter with 1/2 tsp salt and 1/2 tsp black pepper. This thin coating helps crispness and adhesion.

Coat potatoes

Drop the dried potato pieces into the batter and toss gently until each piece is lightly coated. Shake off any excess batter so you have a thin layer on each piece; too much batter will make a cakey crust.

Heat oil

Pour the neutral oil into a large skillet (cast iron or heavy-bottomed) so it comes about 1/4–1/3 inch up the sides, or use enough to cover the potatoes halfway. Heat the oil over medium-high until it reaches about 350°F (175°C) or until a small breadcrumb sizzles and browns in ~30 seconds.

Fry potatoes

Working in a single layer and in batches to avoid crowding, add potato pieces to the hot oil with tongs or a slotted spoon. Fry 3–6 minutes per side depending on thickness, turning occasionally, until golden brown and crisp. Total frying time per batch is usually 6–10 minutes. Adjust heat as needed to maintain 325–350°F and prevent burning.

Drain and season

Use a slotted spoon to transfer fried potatoes to a wire rack set over a baking sheet or a plate lined with paper towels to drain. Immediately sprinkle each batch with the remaining 1/2 tsp salt, 1/2 tsp black pepper, and optional garlic powder to taste so seasoning adheres.

Finish and serve

If using, return the skillet to low heat and melt 1 tablespoon butter. Toss all fried potatoes briefly in the butter (or drizzle melted butter over them) and sprinkle with chopped fresh parsley. Serve hot.