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Crispy fried potatoes stacked on a serving plate

Crispy Fried Potato Slices

These delicious fried potato slices are a great alternative to roasties. Super quick and easy to make, crispy on the outside and fluffy in the middle and just a few simple ingredients needed. Perfect!
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Course: Side Dish
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 255kcal
Author: Betty Davies


  • 4 Yukon Gold potatoes or Russet
  • salt and pepper
  • oil (enough to cover the bottom of the pan)


  • 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.


  • 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.


Calories: 255kcal | Carbohydrates: 30g | Protein: 3g | Fat: 14g | Saturated Fat: 1g | Sodium: 592mg | Potassium: 716mg | Fiber: 4g | Sugar: 1g | Vitamin C: 33mg | Calcium: 20mg | Iron: 1mg