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Ingredients
- 2 pounds russet potatoes
- 1/2 cup vegetable oil (or peanut oil)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder (optional)
- 1/2 teaspoon paprika (optional)
- 2 tablespoons fresh parsley, chopped (for garnish)
Before you start
Equipment You'll Need
- Large heavy-bottomed skillet or cast-iron pan
- Sharp knife
- Cutting board
- Large bowl
- Paper towels
- Slotted spoon or spider strainer
- Tongs or spatula
Safety Tips & Important Notes
Follow these for best results and safety.
- Dry the potatoes thoroughly before frying to prevent oil splatter and achieve maximum crispiness.
- Don't overcrowd the pan; fry in batches if needed to maintain oil temperature and ensure even browning.
- Use caution when adding potatoes to hot oil to avoid splashing.
- Maintain medium-high heat throughout cooking; if the oil smokes, reduce the heat slightly.
- For extra crispy results, soak cut potatoes in cold water for 30 minutes, then drain and dry completely before frying.
- Russet potatoes work best due to their high starch content, which creates a fluffy interior.
Instructions
-
Wash and scrub the potatoes thoroughly, then pat them completely dry with paper towels.
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Cut the potatoes into 1 to 1.5-inch chunks, keeping the pieces relatively uniform in size for even cooking.
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Place the potato chunks in a large bowl and pat them dry again to remove any excess moisture.
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Heat the oil in a large, heavy-bottomed skillet or cast-iron pan over medium-high heat until it shimmers but does not smoke.
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Carefully add the potato chunks in a single layer, working in batches if necessary to avoid overcrowding the pan.
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Fry the potatoes without moving them for 5 to 7 minutes, allowing the bottoms to develop a golden-brown crust.
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Turn the potato chunks using tongs or a spatula, cooking each side until golden brown and crispy, about 20 to 25 minutes total.
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Test doneness by piercing a chunk with a fork; it should be tender inside and crispy outside.
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Remove the potatoes with a slotted spoon and transfer to a paper towel-lined plate to drain excess oil.
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While still hot, season the potatoes with salt, pepper, and optional garlic powder and paprika, tossing to coat evenly.
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Garnish with fresh parsley and serve immediately while hot and crispy.
Chef's notes
Best served immediately while hot and crispy.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in a hot oven at 400°F for 10 minutes.
These potato chunks pair well with ketchup, aioli, sour cream, or your favorite dipping sauce.
For a healthier version, you can finish cooking the potatoes in a 425°F oven after initial frying to reduce oil absorption.
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