Question: How To Make Crispy Fried Potatoes?
By: Helen Pitlick
Published: April 2, 2010

One of my favorite foods growing up were my mom's fried potatoes, which she would make with leftover baked potatoes. I've been making them a lot lately for breakfast, but mine just can't seem to get the crispy crust that hers do. Sometimes I microwave my potatoes, other times I boil up a few then use them over the next few days. I'm kinda fat conscious, so I generally only use a few teaspoons oil, and I'm guessing this might be my weakness. Any pointers for getting the crispiest potatoes possible?

Answers:
Gabriel Cross

Try using a higher heat, and don't stir the potatoes much.  That crispy, golden brown edge that is so, so delicious is created when the food is getting dangerously close to burning, so allowing the bottom layer to rest against the high heat pan for two or three minutes without being moved around much should create the desired result.  Unfortunately, with not much oil, that crust may stick to the pan instead of the rest of the potato!  So try using a non stick pan, or better yet a well seasoned cast iron skillet.
Chris Paulk

Try using a peanut oil and using a cast iron skillet. The cast iron seems to help when I am stovetop cooking them. If you are making fries- try slicing the potatoes into wedges and par-boiling the potatoes for few minutes. Then drain, toss them in olive oil, place them on a pre-heated cookie sheet or baking pan  in a 450* oven for 20 minutes turning once. - season to taste. You can add some fresh garlic cloves before baking for lots of flavor.
Holly Worton

Try using higher heat, and more oil than you would normally use.