Fried Potatoes Recipe

Wash and cut

Wash potatoes thoroughly. Peel if you prefer (optional). Cut potatoes into 1/2-inch (12 mm) thick rounds or 1/2-inch cubes for skillet frying so they cook evenly.

Soak

Place cut potatoes in a bowl of cold water and soak for 20–30 minutes to remove excess starch (this yields crisper fried potatoes).

Dry

Drain the potatoes and spread them on a clean kitchen towel or paper towels. Pat completely dry. Dry potatoes will brown and crisp better.

Prep aromatics

Peel and thinly slice the yellow onion. Peel and mince the garlic. Strip rosemary leaves from the stem and roughly chop if using thyme, keep whole small sprigs if using rosemary.

Heat pan

Place a large heavy skillet (cast iron recommended) over medium-high heat. Add the neutral oil and let it warm until shimmering but not smoking (about 2–3 minutes).

Par-cook potatoes (optional for faster crisping)

For a head start, you can par-boil the potato pieces 5 minutes in salted boiling water until slightly tender, then drain and dry thoroughly before frying. If you skipped soaking/par-boiling, proceed directly to frying but expect slightly longer cooking time.

Fry potatoes

Add the potatoes to the hot skillet in a single layer (work in batches if necessary). Let them cook undisturbed 4–6 minutes until the bottom side is golden brown. Flip pieces and cook another 4–6 minutes to brown the other side. Reduce heat to medium if they brown too quickly before becoming tender inside.

Add butter and aromatics

When potatoes are nearly cooked through and well-browned, push them to one side of the pan. Add the butter, sliced onion and rosemary/thyme to the cleared side, and sauté 2–3 minutes until onions soften and butter foams. Stir everything together so onions and herbs coat the potatoes. Add minced garlic during the last 30–45 seconds to avoid burning.

Season

Season the potatoes evenly with sea salt and black pepper. Taste one piece and adjust seasoning as needed.

Once potatoes are golden and crisp on the outside and tender inside, remove from heat. Stir in chopped parsley and, if using, squeeze the lemon juice over the top for a bright finish.

Transfer to a serving dish and serve hot as a side or snack.