A classic comfort food, these crispy fried potatoes are the perfect side dish for any meal. Golden-brown and crispy on the outside, soft and fluffy on the inside, they’re sure to satisfy your cravings.
Ingredients:
- 2 large russet potatoes, peeled and cut into 1-inch cubes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup all-purpose flour
- 1 large egg, beaten
- 1 cup breadcrumbs
- Vegetable oil, for frying
Instructions:
- Prep the Potatoes:
- In a large bowl, combine the potato cubes, salt, and pepper. Toss to coat.
- Create the Coating Station:
- Set up three shallow dishes: one for the flour, one for the beaten egg, and one for the breadcrumbs.
- Coat the Potatoes:
- Dredge the potato cubes in the flour, shaking off any excess.
- Dip the floured potatoes into the beaten egg, then coat them in the breadcrumbs.
- Fry the Potatoes:
- Heat about 1 inch of vegetable oil in a large skillet or deep fryer to 375°F (190°C).
- Carefully add the coated potatoes to the hot oil, working in batches to avoid overcrowding.
- Fry the potatoes for 5-7 minutes per batch, or until golden brown and crispy.
- Drain and Serve:
- Remove the fried potatoes from the oil using a slotted spoon and transfer them to a paper towel-lined plate to drain excess oil.
- Serve the crispy fried potatoes hot with your favorite dipping sauce, such as ketchup, mayonnaise, or aioli.
Tips for Perfect Crispy Fried Potatoes:
- Dry the Potatoes: Make sure the potatoes are completely dry before coating them. Excess moisture will prevent the breading from adhering properly.
- Don’t Overcrowd the Pan: Frying too many potatoes at once will lower the oil temperature and result in soggy potatoes.
- Control the Oil Temperature: Maintain the oil temperature at 375°F (190°C) for optimal results.
- Drain Thoroughly: Drain the fried potatoes on paper towels to remove excess oil.
- Season to Taste: Adjust the salt and pepper to your liking. You can also experiment with different herbs and spices for added flavor.
Enjoy these delicious crispy fried potatoes!