As an Amazon Associate and member of other affiliate programs, we earn from qualifying purchases. This Crispy Fried Potatoes recipe starts with raw potatoes and ends with a perfectly pan-fried potato. Crispy Fried Potatoes Recipe At my house growing up, Mom often served pork chops old fashioned goulash salmon patties with fried potatoes that were perfectly crispy outside and slightly soft inside. To this day, I crave fried potatoes served with a side of ketchup.
And that’s exactly how this story began. Mom, how do I make fried potatoes? You know, the ones that start with raw potatoes. I’ll never be too old to use mine as my own personal instruction manual. You’ll also want to be sure to use a large skillet.
This way, the oil covers the entire pan allowing the potatoes to crisp up. If you use a smaller skillet, flip and turn the potatoes often, moving around the potatoes so they all have a turn in the oil. Add enough oil to the bottom of the pan to cover the pan in a shallow layer. For an 8 inch pan, that’s about 5 tablespoons. It’s ok to eyeball this step. Next, be sure to pat dry the potatoes to remove the excess water from soaking. Another rule of thumb to ensure crispy-fried potatoes is the oil should be screaming hot before adding the potatoes.
