Scott's Recipe

Crispy Fried Potatoes

Category: Potatoes

6 - 8 large potatoes, peeled (or not) and sliced about ¼-inch thick
1 sweet onion, optional
1 clove garlic, optional
1 bell pepper, optional - green, red, poblano, jalapeno, all of them - you decide
salt to taste, I prefer kosher salt
black pepper to taste, I prefer coarse ground pepper
¼ cup peanut or vegetable oil
2 Tbsp butter


1. Peel and slice (or cube) potatoes. You can also leave them unpeeled - just wash well.
2. Let soak for 5-10 minutes in ice water in a large mixing bowl. You may skip this step if you like.
3. Drain well and pat dry - make sure they are VERY dry!
4. Heat ¼ cup peanut oil in a large skillet on medium high heat until it's shimmering and almost smoking.
5. Add potatoes and let fry for about 2 minutes or until they start to get golden on the bottom.
6. Cover the pan and reduce heat to medium. Allow to steam for about 2 to 3 minutes.
7. Remove cover and turn the heat back up to medium high. Flip the potatoes. Fry for a minute or two, or until the bottom layer begins to get golden.
8. Dump the pan of potatoes into a colander over the sink to remove excess oil and moisture. Blot with a paper towel and return them to the pan on medium heat.
9. Add the onion and peppers plus any seasonings you'd like on your potatoes.
10. Saute, stirring occasionally, until potatoes are tender and done. Do not cover at this stage of frying because they will get soggy!
11. Add the butter at the very end of cooking.
12. Taste for seasoning and serve hot with plenty of cracked black pepper.