# Crispiest Fried Potatoes

Learn 5 secrets to make dangerously crispy and addictive fried potatoes for your holiday brunch.

- Cuisine: American
- Category: Side
- Language: en

## Ingredients

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

## Instructions

1. Par-boil the Russet potatoes.
2. Add baking soda to the boiling water while par-boiling.
3. Drain the potatoes and shake them in a colander to create craggy edges.
4. Pat the potatoes dry before frying.
5. Fry the potatoes in neutral oil.
6. Season the fried potatoes with salt, black pepper, and optional garlic powder after frying.
7. Garnish with fresh herbs like 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.

## Source

- Original video: https://www.facebook.com/share/r/186HahLeSi/
- Recipe page: https://www.cliprecipe.com/recipe/64e5c145-d6dc-46ec-99db-d2e57f3b5ba0
- Extracted: 2025-12-22

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt