I started making these potatoes after seeing Andreea Caroline's recipe and I've made them quite a few times since. They don't require sophisticated ingredients and go well with almost any meal. When I feel like something simple and quick for a side dish or even as a snack, I make them without a second thought. The inside stays soft, while the crust turns a nice golden brown that really shows on the plate.
Quick Info
Total Time: about 35-40 minutes
Preparation Time: 10 minutes
Cooking Time: 25-30 minutes (boiling + frying)
Servings: 3-4, depending on the size of the potatoes
Difficulty: easy
Recipe Type: side dish or snack
Ingredients
8 medium potatoes
Salt
Pepper
Oil (for frying, enough for deep frying)
Instructions
1. Peel the potatoes, then wash them well. Cut each potato into four. If they are smaller, leave them halved or cut into thirds.
2. Place the cut potatoes in a pot with cold water and add salt. Let them boil until a fork easily goes into them. Do not let them boil too hard; they should be firm, not mushy.
3. Drain the potatoes. Let them cool for two to three minutes and dry slightly on the surface.
4. Meanwhile, heat the oil in a deeper pot or fryer, enough to cover the potatoes when you fry them.
5. When the oil is hot, add the potatoes without overcrowding the pot. Fry them until they become golden brown on all sides.
6. Remove them onto a paper towel to absorb the excess oil.
7. Sprinkle with salt and pepper to taste while they are still warm. You can add fries seasoning if you have it, for extra flavor.
Why I make this recipe often
I like that they don't require hard-to-find ingredients and they turn out just as good every time. They can be served with any kind of meat, or even on their own when I don't feel like anything else. They are good and simple, just with salt, or I can adapt them with other spices.
Tips and Variations
Tips
Do not boil the potatoes too much, otherwise they will break when frying.
Use white or yellow potatoes, not red, as the texture inside will be more suitable.
The oil should be well heated, so the potatoes do not absorb too much fat.
You can cut the potatoes however you prefer, but quarters help prevent them from breaking during boiling and frying.
Substitutions
If you don't have pepper, you can use sweet or hot paprika.
Fried potato seasonings can be replaced with a bit of garlic powder or dried herbs if you want a different taste.
Variations
You can cut the potatoes into thick rounds or larger sticks, not just quarters.
If you want a more intense flavor, sprinkle grated parmesan at the end or a bit of grated horseradish for those who prefer.
Serving Ideas
I often serve them as a side dish with roasts, schnitzels, or barbecues. They also go well on their own, with a horseradish sauce or ketchup, or even as a main dish with a simple salad. If you have guests, you can place them on a platter alongside some sauces.
Frequently Asked Questions
Can the potatoes be boiled a day in advance?
Yes, you can boil the potatoes ahead of time, then let them cool and fry them when needed. Just make sure they are well dried before frying.
What kind of oil is suitable for frying?
I use sunflower oil, but canola oil works too, or if you have it, peanut oil.
Can I use an air fryer or oven instead of deep frying?
The recipe is designed for frying in oil for the specific crust. You can try using an air fryer or oven, but the texture will be different.
What additional spices do you recommend?
Fried potato seasonings or salt with dried herbs are the most accessible. Smoked paprika or a bit of garlic powder can also be added for flavor.
Nutritional Values
Estimate for one serving (¼ of the recipe): about 220-250 kcal, with variations depending on how much oil the potatoes absorb during frying.
Carbohydrates: 40-45 g
Fats: 7-10 g
Proteins: 3-4 g
Sodium: depending on how much salt is added
The values are approximate and depend on the size of the potatoes and how much oil remains on them after frying.
Storage and Reheating
These fried potatoes are best fresh. If you have leftovers, they can be stored in the fridge in a covered container for up to a day. When reheated, they become softer and lose their crispy crust. For a somewhat decent reheating, you can put them in the oven for a few minutes at high temperature. I do not recommend reheating in the microwave, as they become gummy. It's best to make them and eat them right away.
Quick Info
Total Time: about 35-40 minutes
Preparation Time: 10 minutes
Cooking Time: 25-30 minutes (boiling + frying)
Servings: 3-4, depending on the size of the potatoes
Difficulty: easy
Recipe Type: side dish or snack
Ingredients
8 medium potatoes
Salt
Pepper
Oil (for frying, enough for deep frying)
Instructions
1. Peel the potatoes, then wash them well. Cut each potato into four. If they are smaller, leave them halved or cut into thirds.
2. Place the cut potatoes in a pot with cold water and add salt. Let them boil until a fork easily goes into them. Do not let them boil too hard; they should be firm, not mushy.
3. Drain the potatoes. Let them cool for two to three minutes and dry slightly on the surface.
4. Meanwhile, heat the oil in a deeper pot or fryer, enough to cover the potatoes when you fry them.
5. When the oil is hot, add the potatoes without overcrowding the pot. Fry them until they become golden brown on all sides.
6. Remove them onto a paper towel to absorb the excess oil.
7. Sprinkle with salt and pepper to taste while they are still warm. You can add fries seasoning if you have it, for extra flavor.
Why I make this recipe often
I like that they don't require hard-to-find ingredients and they turn out just as good every time. They can be served with any kind of meat, or even on their own when I don't feel like anything else. They are good and simple, just with salt, or I can adapt them with other spices.
Tips and Variations
Tips
Do not boil the potatoes too much, otherwise they will break when frying.
Use white or yellow potatoes, not red, as the texture inside will be more suitable.
The oil should be well heated, so the potatoes do not absorb too much fat.
You can cut the potatoes however you prefer, but quarters help prevent them from breaking during boiling and frying.
Substitutions
If you don't have pepper, you can use sweet or hot paprika.
Fried potato seasonings can be replaced with a bit of garlic powder or dried herbs if you want a different taste.
Variations
You can cut the potatoes into thick rounds or larger sticks, not just quarters.
If you want a more intense flavor, sprinkle grated parmesan at the end or a bit of grated horseradish for those who prefer.
Serving Ideas
I often serve them as a side dish with roasts, schnitzels, or barbecues. They also go well on their own, with a horseradish sauce or ketchup, or even as a main dish with a simple salad. If you have guests, you can place them on a platter alongside some sauces.
Frequently Asked Questions
Can the potatoes be boiled a day in advance?
Yes, you can boil the potatoes ahead of time, then let them cool and fry them when needed. Just make sure they are well dried before frying.
What kind of oil is suitable for frying?
I use sunflower oil, but canola oil works too, or if you have it, peanut oil.
Can I use an air fryer or oven instead of deep frying?
The recipe is designed for frying in oil for the specific crust. You can try using an air fryer or oven, but the texture will be different.
What additional spices do you recommend?
Fried potato seasonings or salt with dried herbs are the most accessible. Smoked paprika or a bit of garlic powder can also be added for flavor.
Nutritional Values
Estimate for one serving (¼ of the recipe): about 220-250 kcal, with variations depending on how much oil the potatoes absorb during frying.
Carbohydrates: 40-45 g
Fats: 7-10 g
Proteins: 3-4 g
Sodium: depending on how much salt is added
The values are approximate and depend on the size of the potatoes and how much oil remains on them after frying.
Storage and Reheating
These fried potatoes are best fresh. If you have leftovers, they can be stored in the fridge in a covered container for up to a day. When reheated, they become softer and lose their crispy crust. For a somewhat decent reheating, you can put them in the oven for a few minutes at high temperature. I do not recommend reheating in the microwave, as they become gummy. It's best to make them and eat them right away.