If you're craving something crispy and flavorful, these Herb-Infused Crispy Fried Potatoes are just what you need. With a delightful mix of fresh herbs and spices, these potatoes are the perfect side dish to elevate any meal.
The base of this dish is the humble russet potatoes, known for their starchy texture which crisps up beautifully when fried. The olive oil not only helps achieve that perfect golden crust but also infuses the potatoes with a subtle richness. Fresh rosemary and thyme are the stars here, adding herbal notes that make each bite aromatic and flavorful. Garlic powder brings a savory depth, while smoked paprika adds a hint of smokiness that makes these potatoes stand out. Finally, a touch of black pepper and salt balances everything out, elevating the overall taste.
These crispy potatoes make a fantastic side dish with grilled meats or roasted chicken. For a vegetarian option, serve alongside a fresh salad or a hearty vegetable stew. Add a dollop of sour cream or a sprinkle of parmesan for an extra flavor boost.
Start by peeling the russet potatoes. This is essential for the crispy texture we're after. Once peeled, slice them into 1/4 inch rounds. This thickness ensures they cook evenly, giving you that perfect crunch. Rinse the slices under cold water. This simple step washes away excess starch, which can otherwise make your potatoes gluey instead of crispy.
Next, lay the slices out on a clean kitchen towel or paper towels, and pat them dry thoroughly. This is crucial because moisture is the enemy of crispiness when it comes to frying. Heat your olive oil in a large skillet over medium-high heat. The oil should be shimmering but not smoking — if it's smoking, it's too hot.
Carefully place the potato slices in the skillet in a single layer. You might need to do this in batches, depending on the size of your skillet. Overcrowding will lead to uneven cooking. Sprinkle the rosemary, thyme, garlic powder, paprika, pepper, and salt evenly over the slices. Fry them for about 5-6 minutes on each side, or until they're golden brown and crispy.
Once cooked, carefully remove the slices from the skillet and let them drain on a paper towel-lined plate. This helps soak up any excess oil, ensuring that perfect crunch. Serve them immediately while they're still hot and crispy.
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