Fried Potatoes Recipe

Peel and cut

Peel the russet potatoes (optional: leave the skin on for texture). Cut into 1/4- to 1/2-inch slices or 1/2-inch cubes depending on your preference for crispy edges. Aim for uniform pieces so they cook evenly.

Rinse and remove starch

Place the cut potatoes into a bowl and cover with cold water (about 3 cups). Swirl and let sit 5 minutes, then drain and repeat once. This removes excess surface starch for crisper fried potatoes. After the final rinse, drain thoroughly and pat dry with clean kitchen towels or paper towels—moisture will cause oil splatter and reduce crisping.

Season before cooking

Toss the dried potato pieces with 1 tsp kosher salt so they begin seasoning while cooking.

Heat the pan

Choose a large heavy skillet (cast-iron or stainless steel) and place over medium-high heat. Add 3 tablespoons vegetable oil and 1 tablespoon butter. Heat until the oil shimmers and the butter foams—about 1 to 2 minutes. The fat should be hot but not smoking.

Add potatoes

Spread the potatoes in an even layer in the hot skillet. Avoid overcrowding; cook in batches if necessary. Let the potatoes cook undisturbed for 4–6 minutes so they develop a golden-brown, crispy underside.

Flip and continue cooking

Using a spatula or turner, flip or stir the potatoes to expose uncooked sides. Continue to cook, stirring or turning every 2–3 minutes so they crisp on most sides without burning. Total cook time in the pan should be 12–18 minutes depending on size of pieces and desired crispness.

Add onion & garlic (optional)

If using onion, add the thinly sliced 1/2 cup now and cook 4–6 minutes until softened and caramelized, stirring occasionally to combine with potatoes. Add 1 tsp minced garlic in the last 1 minute of cooking to avoid burning.

Season & finish

Season the potatoes with 1/2 tsp freshly ground black pepper and, if desired, 1/2 tsp smoked or sweet paprika. Taste and add a pinch more salt if needed. Stir in 1 tablespoon chopped fresh parsley (and chives if using) just before serving.

Serve

Transfer fried potatoes to a warmed serving dish and serve immediately so they remain crisp. Offer extra salt, pepper, or chopped herbs at the table.

Storage: Cool completely, then refrigerate in an airtight container for up to 3 days. Reheat in a skillet over medium-high heat to restore crispness.