Crispy Fried Potatoes with Onions Recipe

This recipe takes classic fried potatoes with onions to a new level with a flavorful herb crust and a kick of spice.

Ingredients:

• Potatoes:
  • 2 pounds russet potatoes
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
• Herb Crust:
  • 1/2 cup panko breadcrumbs
  • 1/4 cup grated parmesan cheese
  • 2 tablespoons chopped fresh rosemary
  • 2 tablespoons chopped fresh thyme
  • 1 tablespoon olive oil
• Spicy Mayo:
  • 1/2 cup mayonnaise
  • 1 tablespoon sriracha sauce (adjust for desired spice level)
  • 1 teaspoon freshly squeezed lemon juice
  • Pinch of smoked paprika

Instructions:

1. Prepare the Potatoes: Wash and peel the potatoes. Slice them into thin rounds, about 1/4 inch thick. You can use a mandoline for even slices. In a large bowl, toss the potatoes with olive oil, salt, and pepper.
2. Cook the Potatoes: Heat a large cast-iron skillet or heavy-bottomed pan over medium heat. Once hot, add the potatoes in a single layer, avoiding overcrowding. Let them cook undisturbed for 5-7 minutes, allowing them to brown and crisp on the bottom.
3. Flip and Fry: Gently flip the potatoes and continue cooking for another 5-7 minutes, or until golden brown and tender on all sides.
4. Make the Herb Crust: While the potatoes cook, combine panko breadcrumbs, parmesan cheese, chopped rosemary, thyme, and olive oil in a small bowl. Mix well to create a flavorful crumb mixture.
5. Crisp Up the Potatoes: Once the potatoes are cooked through, sprinkle the herb crust evenly over the top. Increase the heat to medium-high and cook for an additional 2-3 minutes, pressing down gently with a spatula to help the crust adhere. The potatoes should be crispy and golden brown with a fragrant herb topping.
6. Spicy Mayo: In a small bowl, whisk together mayonnaise, sriracha sauce, lemon juice, and smoked paprika. Adjust the amount of sriracha for your desired level of spice.
7. Serve: Transfer the crispy potatoes to a serving platter and drizzle generously with the spicy mayo. Garnish with additional fresh herbs like chopped chives or parsley for a pop of color (optional).