CRISPY GOLDEN FRIED POTATOES — A LIGHTER ALTERNATIVE TO DEEP FRYING

If you love fries but want a less greasy option, these potatoes are perfect! They are boiled first, then quickly fried just until golden and crispy — the key is very hot oil to avoid sogginess. Great as a side for any roast or grilled meat, or transformed into a tasty “student-style” dish.

🕒 Prep Time: 10 min

🍳 Cook Time: 20-25 min
🍽️ Yields: 3-4 servings

Ingredients

Potatoes (as many as desired)
1 liter cooking oil (for frying)
Salt (preferably coarse)
Optional: chili flakes for a spicy kick

Instructions

Peel potatoes and cut into bite-sized pieces (cubes, lengthwise slices, or rounds). Small potatoes about the size of a walnut can be left whole.
Boil potatoes in plenty of salted water for 15-20 minutes until tender but still firm. Drain well.
You can refrigerate boiled potatoes at this point until ready to fry.
Heat oil in a deep frying pan or pot. Test by dropping a piece of potato in — it should sizzle loudly when the oil is hot enough.
Fry potatoes in batches, avoiding overcrowding, for about 7 minutes or until golden and crisp.
Remove potatoes with a slotted spoon onto paper towels to drain excess oil. Sprinkle generously with coarse salt and chili flakes if desired. Serve immediately.

🍽️ Serving Suggestions

Serve as a delicious side to roasted or grilled meats, alongside a fresh salad or sautéed greens. For a twist, top with grated cheese, sour cream, or herbs for “student-style” loaded fries.

📝 Final Thoughts

This two-step cooking method guarantees crispy, flavorful potatoes without excess oiliness, making them a great choice for lighter comfort food. The simplicity and versatility mean you can enjoy them year-round, either plain or dressed up to suit your mood.