Fried potatoes

Here’s a classic and easy recipe for crispy fried potatoes — golden on the outside, tender inside, and perfect as a side dish for breakfast, lunch, or dinner.

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🥔 Crispy Fried Potatoes (Stovetop Skillet)

🕒 Time: 30–35 minutes

🍽️ Servings: 4

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Ingredients:

• 4 medium potatoes (Yukon Gold or Russet work best), diced

• 2–3 tablespoons oil (vegetable, olive, or butter for extra flavor)

• Salt and pepper, to taste

• Optional:

  • ½ teaspoon garlic powder or paprika

  • ½ onion, diced

  • Fresh herbs (parsley, rosemary, thyme)

  • Chopped bacon or bell peppers

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Instructions:

1. Prep the Potatoes:

   • Wash and dice the potatoes into small cubes (½ inch).

   • Optional but recommended: Parboil them for 5–6 minutes or microwave for 3–4 minutes. This helps them cook faster and crisp better.

   • Drain and pat dry.

2. Heat the Pan:

   • Heat oil in a large skillet (preferably cast iron or nonstick) over medium-high heat.

3. Fry the Potatoes:

   • Add potatoes in a single layer. Let them sit undisturbed for 4–5 minutes to form a crust.

   • Flip and continue cooking, stirring every few minutes, for about 20–25 minutes total, until golden brown and crispy.

4. Season and Serve:

   • Season with salt, pepper, and optional spices.

   • Toss in onions or herbs during the last 5–10 minutes of cooking if using.

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Tips:

• Don’t overcrowd the pan — work in batches if needed.

• For extra crispiness, add a tablespoon of butter near the end.

• Leftovers reheat well in a skillet or air fryer.

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Would you like an air fryer, deep-fried, or German-style (Bratkartoffeln) version too?