Crispiest Fried Potatoes

Serves 1
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Directions

  1. 1Par-boil the Russet potatoes.
  2. 2Par-boil the Russet potatoes.
  3. 3Par-boil the Russet potatoes.
  4. 4Add baking soda to the boiling water while par-boiling.
  5. 5Add baking soda to the boiling water while par-boiling.
  6. 6Add baking soda to the boiling water while par-boiling.
  7. 7Drain the potatoes and shake them in a colander to create craggy edges.
  8. 8Drain the potatoes and shake them in a colander to create craggy edges.
  9. 9Drain the potatoes and shake them in a colander to create craggy edges.
  10. 10Pat the potatoes dry before frying.
  11. 11Pat the potatoes dry before frying.
  12. 12Pat the potatoes dry before frying.
  13. 13Fry the potatoes in neutral oil.
  14. 14Fry the potatoes in neutral oil.
  15. 15Fry the potatoes in neutral oil.
  16. 16Season the fried potatoes with salt, black pepper, and optional garlic powder after frying.
  17. 17Season the fried potatoes with salt, black pepper, and optional garlic powder after frying.
  18. 18Season the fried potatoes with salt, black pepper, and optional garlic powder after frying.
  19. 19Garnish with fresh herbs like parsley or chives.
  20. 20Garnish with fresh herbs like parsley or chives.
  21. 21Garnish with fresh herbs like parsley or chives.

Ingredients

  • 1.5 lbs Russet potatoes
  • 1.5 lbs Russet potatoes
  • 1.5 lbs Russet potatoes
  • 8 cups water
  • 8 cups water
  • 8 cups water
  • 0.5 tsp baking soda
  • 0.5 tsp baking soda
  • 0.5 tsp baking soda
  • 1 tbsp salt
  • 1 tbsp salt
  • 1 tbsp salt
  • 3 tbsp neutral oil (like canola or avocado)
  • 3 tbsp neutral oil (like canola or avocado)
  • 3 tbsp neutral oil (like canola or avocado)
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.25 tsp black pepper
  • 0.25 tsp black pepper
  • 0.25 tsp garlic powder
  • 0.25 tsp garlic powder
  • 0.25 tsp garlic powder
  • Fresh herbs for garnish (parsley or chives)
  • Fresh herbs for garnish (parsley or chives)
  • Fresh herbs for garnish (parsley or chives)

Equipment

colander

Tips

  • Par-boiling guarantees a creamy interior and prevents uneven cooking.
  • A tiny bit of baking soda in the boiling water breaks down the surface for extra crispiness and boosts browning.
  • Draining and shaking the potatoes in a colander creates craggy edges that fry up ultra-crispy.
  • Pat potatoes dry before frying to maximize browning and prevent oil splatter.
  • Season potatoes AFTER frying for the crispiest crust, so they brown instead of steaming.