Immediately season with salt, pepper, and optional spices while still hot.
Repeat with remaining batches until all potatoes are fried.
Serving and Storage Tips:
Serve immediately for the best crunch, garnished with fresh herbs if desired.
Leftover fried potatoes can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a hot oven or air fryer to regain crispiness.
Avoid storing fried potatoes at room temperature to maintain freshness and safety.
Variations:
Cheesy Crispy Potatoes: Sprinkle grated Parmesan or cheddar cheese over the potatoes while still hot.
Spicy Kick: Add a pinch of cayenne pepper or chili powder to the seasoning mix.
Herb Infusion: Mix fresh rosemary or thyme into the oil before frying for an aromatic twist.
Sweet Potato Version: Swap regular potatoes for sweet potatoes for a sweeter, nutrient-rich alternative.
FAQs:
Q: Can I use frozen potatoes for this recipe?
A: Fresh potatoes yield the best texture, but you can use frozen fries. Adjust frying time and avoid overcrowding to prevent sogginess.
Q: How do I know the oil is hot enough?
A: Use a thermometer for accuracy or test with a small potato piece — it should sizzle immediately on contact.
Q: Can I bake instead of fry?
A: Yes! Toss potatoes with oil and seasonings, then bake at 425°F (220°C) for 25-30 minutes, turning halfway, until crispy.
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