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How Do Fried Potatoes Get Extra Crispy?

To make fried potatoes nice and crispy, you should fry pre-cooked potatoes for a short time at the highest possible heat. If you move the potato slices as little as possible, a nice crust forms. In order for the fried potatoes to turn out well, it is also important that you put the potatoes, bacon, and onions in the pan at different times.

Waxy potatoes are best for preparing fried potatoes. Floury or partially waxy potatoes, on the other hand, become less crispy and break down easily when cooked and roasted. Ideally, pre-cook the potatoes with their skins in salted water for about 20 minutes the night before. Then pour off the water, let the potatoes steam well, and then cool briefly and peel them. Put them in a cool room overnight, so the next day the potatoes will be slightly dry and easier to use.

When preparing the roast potatoes, it’s important to keep the potatoes, onions, and bacon separate for the longest possible time. Either sauté the potatoes first and add the onions and bacon at the end of the frying process or sauté the onions and bacon beforehand, set the ingredients aside, and mix them with the fried potatoes at the end.

To get the fried potatoes crispy, use a large cast-iron or non-stick skillet. A thick base should retain heat and distribute it evenly. Heat clarified butter or cooking oil with a high smoke point in the pan. Butter is not suitable for frying because it is not heat-resistant enough and burns at high temperatures. Place the thinnest possible potato slices next to each other and fry them on one side over high heat until a crispy crust has formed. Only then do you turn the fried potatoes and fry the other side. In the end, they also go wonderfully with our fried herring. If you turn and stir the potatoes from time to time, they won’t get as crispy.

When the fried potatoes are golden brown, you can add bacon and onions. Toss the ingredients together and wait until the onions are sweaty and the bacon is slightly crispy. Season to taste with salt, pepper, and possibly parsley leaves and the fried potatoes are ready.

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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