Description
These crispy spiced fried potatoes are golden brown on the outside, soft and fluffy on the inside, and coated in a flavorful blend of spices. They make the perfect side dish, snack, or appetizer. Whether served with ketchup, garlic mayo, or your favorite dipping sauce, these potatoes are irresistibly crunchy and delicious.
Ingredients
For the Potatoes
- 6 medium potatoes, peeled
- 4 cups water
- 1 teaspoon salt
- Oil for deep frying
Seasoning
- 1 teaspoon paprika
- ½ teaspoon red chili powder (adjust to taste)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon cumin powder (optional)
- 1 teaspoon salt (or to taste)
- ½ teaspoon dried oregano (optional)
- 1 tablespoon melted butter or 1 tablespoon hot frying oil
Instructions
Step 1: Prepare the Potatoes
Peel the potatoes and cut them into large chunky pieces. Rinse them well under cold water to remove excess starch.
Step 2: Parboil
Bring a pot of water to a boil. Add 1 teaspoon salt and the potato chunks. Boil for 6–8 minutes until they are slightly tender but still firm. Do not overcook.
Step 3: Dry Completely
Drain the potatoes and let them sit for 10–15 minutes. Pat them completely dry with paper towels. Dry potatoes become much crispier when fried.
Step 4: First Fry
Heat oil to 325°F (160°C). Fry the potatoes for about 5–6 minutes until they are cooked through but still pale. Remove and let them rest for 10 minutes.
Step 5: Second Fry
Increase the oil temperature to 375°F (190°C). Fry the potatoes again for 3–5 minutes until they become deep golden brown and crispy.
Step 6: Season
Transfer the hot potatoes to a large bowl. Drizzle with melted butter or a spoonful of hot frying oil. Sprinkle with paprika, chili powder, garlic powder, onion powder, black pepper, cumin, oregano, and salt. Toss gently until evenly coated.
Tips
- Russet or Yukon Gold potatoes give the crispiest texture.
- Let the potatoes dry completely before frying.
- Double frying creates a crunchy exterior and fluffy center.
- Add grated Parmesan cheese and chopped parsley for extra flavor.
- Sprinkle seasoning while the potatoes are still hot so it sticks better.
Notes
- You can cook these in an air fryer after parboiling by lightly coating them with oil and cooking at 400°F (200°C) for 18–22 minutes, shaking the basket halfway through.
- For extra spice, add cayenne pepper or crushed chili flakes.
- Store leftovers in the refrigerator for up to 3 days and reheat in an oven or air fryer to restore crispiness.
Servings & Nutrition
Servings: 4
Approximate Nutrition (per serving):
- Calories: 290
- Protein: 4g
- Carbohydrates: 39g
- Fat: 13g
- Fiber: 4g
- Sodium: 480mg
These crispy fried potatoes are simple to make, packed with flavor, and perfect for family dinners, parties, or as a satisfying snack. Serve them fresh and hot with ketchup, spicy mayo, garlic aioli, or your favorite dipping sauce for the best experience.