Crispy Fried Potato Slices
Last Updated on September 10, 2020 by Betty Davies
You just need 3 ingredients to make these delicious crispy fried potato slices. Perfectly fluffy in the middle with a crispy golden brown outside, they are easy to make and are a great side dish for all of your favorite recipes. Gluten-free and vegan.
Let’s be honest, you can never have enough potato side dishes in your repertoire! I grew up with crispy fried potato slices, at school and at home, and they are a classic because they are so easy and work with so many main dishes.
They have super fluffy middles and the outsides are wonderfully crispy. They are a true family favorite for us and I’m sure they will be for you too soon! They are a great weeknight alternative to roast potatoes as they have a much shorter cooking time.
Why you will love these crispy fried potatoes!
- 3 ingredients: Yep, three super simple ingredients, and I’ll bet you already have them in your cupboards!
- Easy: Most of the cooking time is hands off while you are waiting for the potatoes to boil, leaving you to get on with other things.
- Vegan and gluten-free: Perfect for if you have different dietary needs in your family.
Ingredients
There’s nothing fancy about these potato slices but they taste fantastic! Just a few simple ingredients and you are good to go!
- Potatoes: I used Yukon Gold potatoes.
- Salt and Pepper: For seasoning.
- Oil: Use a high temperature oil for frying like sunflower, canola or avocado.
How to make fried potato slices
Be sure to scroll down for the full recipe!
- Boil the potatoes until fork tender.
- Drain and let cool.
- Cut the potatoes into slices and season with salt and pepper.
- Cook in hot oil until golden brown and crispy.
Recipe Variations
These potatoes are perfect in their simplicity, but if you like you can add in other seasonings to them before frying like paprika or chili powder or dried herbs like oregano or Italian seasoning.
Frequently Asked Questions
You want to avoid waxy potatoes like Fingerling, Red and New for this recipe. If you use waxy potatoes they won’t be bad, but you won’t get that fluffy middle. Opt for more floury potatoes like Yukon Gold, Russet or Maris Piper.
These fried potato slices are best served as soon as they are made so they are at their crispiest, but they are still super tasty if you need to reheat them. You can boil and slice the potatoes a few hours ahead of time until you are ready to cook them.
One hundred times, yes! If you straight up fry raw sliced potatoes they will be hard in the middle. Boiling them first gets them nice and fluffy before cooking them in the oil to crisp them up.
Serving Suggestions
Looking for ideas for mains and ways to serve these beauties? Here’s a few of my favorite ways!
- Serve with roasted chicken or meat as an alternative to roast potatoes
- Serve with an easy weeknight meal like a frittata or fish.
- Turn them into an appetizer and make them loaded with shreddded cheese, bacon and sour cream.
- They are made for dipping! Serve them with ketchup, mayo or any other favorite dipping sauces.
Recipe Notes and Tips
- Start cooking the potatoes in cold water. If you put them in boiling water they won’t cook evenly through.
- Take care not to overcook the potatoes or they will easily fall apart. They should be just fork tender.
- Get the oil nice and hot before frying and adjust the temperature as needed so that they don’t burn or take to long to brown.
- Don’t overcrowd the pan when frying the slices. This will cause the temperature of the oil to drop. Do 4 or 5 at a time.
More Easy Side Dishes
- Whole Roasted Onions In Foil
- Homemade Easy Cheesy Garlic Bread
- Spinach Orzo Pasta Salad
- Lemon Basil Pesto
If you’ve tried this recipe, be sure to leave a star rating and a comment below!
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Crispy Fried Potato Slices
Ingredients
- 4 Yukon Gold potatoes or Russet
- salt and pepper
- oil (enough to cover the bottom of the pan)
Instructions
- Peel the potatoes and cut in half.
- Add them to cold salted water and bring to the boil
- Cook for 10-15 minutes until the potatoes are fork tender and not falling apart. Drain and let cool slightly.
- When cool enough to handle, cut the potatoes into slices and sprinke liberally with salt and pepper.
- Heat the oil in a frying pan on a medium-high heat. Once hot add in a few potato slices at a time. Cook for 2-3 minutes on each side until golden brown and crispy.
- Remove from the oil and place on kitchen paper to drain. Repeat with the rest of the potato slices.
- Sprinkle with salt and garnish with fresh herbs to serve.
Notes
- Start cooking the potatoes in cold water. If you put them in boiling water they won’t cook evenly through.
- Take care not to overcook the potatoes or they will easily fall apart. They should be just fork tender.
- Get the oil nice and hot before frying and adjust the temperature as needed so that they don’t burn or take to long to brown.
- Don’t overcrowd the pan when frying the slices. This will cause the temperature of the oil to drop. Do 4 or 5 at a time.
