Crispy Fried Potatoes
on Mar 14, 2024
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These crispy fried potatoes are crunchy on the outside and super tender and soft on the inside. We love this version of deep-fried potatoes!
There are so many variations of fried potatoes, and I grew up with these turmeric boiled fried potatoes, also called “Aloo Makala”. They are a traditional Baghdadi Jewish recipe from Calcutta, India, where my family is from! “Aloo” which means potatoes in Hindi, and “Makala”, which means fried in Arabic. This recipe is close to my heart, and I asked my Aunt to give me some of her tips for the perfect, oven-fried crispy potatoes.
What ingredients do you need for crispy deep fried potatoes?
Russet Potatoes: We are using russet potatoes for this, but you can use yukon gold potatoes. Yukon gold potatoes are a tad more buttery, so they may need less time frying, and they may be more prone to falling apart. We prefer russet potatoes for this so they withstand the fry in the oven.
Turmeric: This adds a nice golden yellow color to the potatoes, and also a hint of flavor.
Salt: Kosher salt to boil the potatoes, and finishing with flaky salt at the end before serving.
Neutral Oil: Any neutral oil with a high smoke point will do, though! I would love recommend extra-virgin olive oil for this, for example!
Instructions to make crispy roasted potatoes
Boil your potatoes
Peel your potatoes, and cut them into 2 to 3-inch chunks/cubes.
Transfer to a large pot, and cover with water. Season with turmeric and kosher salt. Preheat the oven to 450 degrees.
Fry your potatoes
When your potatoes are fork-tender, drain your boiled potatoes and transfer to a baking dish and shake into a single even layer. You don’t want to use a baking sheet here, as you want a dish with a deeper divet so oil doesn’t spill out. A cast-iron pan can work here as well. Allow your potatoes to slightly cool before adding over oil, about 5 minutes.
Add over your oil. You want your potatoes about halfway submerged in oil.
Fry in the oven until golden brown, about 40 to 50 minutes, tossing periodically to ensure all sides of the potatoes get crispy. They should be golden brown and crisp on the outside, and tender inside. Keep going if the outside of your potatoes are more pale.
Serve!
Transfer to a paper towel-lined plate to drain any excess oil. Finish with flaky salt.
Tips, Tricks and Substitutions
Yes, feel free to toss your potatoes after they are fork tender in your favorite seasonings. Some ideas are onion powder, garlic powder, dried oregano, black pepper or even smoked paprika.
An idea to serve with these potatoes are Garlic Herb Roasted Chicken!
It’s a recommendation, but you don’t have to. Personally, I feel this is the secret to the perfect crispy potatoes (or french fries!). They get crispy, and very tender still this way.
Any neutral oil with a high smoke point! Some options are avocado oil, canola oil, or vegetable oil. Really anything that also has a subtle flavor, so it doesn’t affect the flavor of the potatoes.
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Crispy Fried Potatoes
Ingredients
- 2 large russet potatoes, about 1 pound
- 1/4 teaspoon ground turmeric
- Kosher salt, plus flakey salt for serving
- Neutral oil, for frying, about 1/2 cup, we are using vegetable oil
Instructions
- Peel your potatoes, and cut them into 2 to 3-inch chunks/cubes.
- Transfer to a large pot, and cover with water. Season with turmeric and kosher salt. Preheat the oven to 450 degrees.
- When your potatoes are fork-tender, drain your boiled potatoes and transfer to a baking dish and shake into a single even layer. You don’t want to use a baking sheet here, as you want a dish with a deeper divet so oil doesn’t spill out. A cast-iron pan can work here as well. Allow your potatoes to slightly cool before adding over oil, about 5 minutes.
- Add over your oil. You want your potatoes about halfway submerged in oil.
- Fry in the oven until golden brown, about 40 to 50 minutes, tossing periodically to ensure all sides of the potatoes get crispy. They should be golden brown and crisp on the outside, and tender inside. Keep going if the outside of your potatoes are more pale.
- Transfer to a paper towel-lined plate to drain any excess oil. Finish with flaky salt.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
