What’s the most important thing in fried potatoes? The potatoes themselves! Their type matters. But since most stores don’t label potato varieties and there are too many of them anyway - let’s keep it simple.
Roughly speaking, for frying you should go for potatoes with pinkish skin - it might be dark pink, reddish-brown, or slightly golden. These potatoes are typically higher in starch, release more juice when sliced, and have a juicy, slightly yellowish flesh.
Potatoes with white flesh and yellow or brown-yellow skin are better suited for boiling.
The thinner you slice your potatoes, the easier it is to make them crispy and golden. But thicker pieces can also turn out perfectly if you use enough oil and fry them slowly over medium heat.
- 5 medium potatoes for frying
- 3-4 sprigs of thyme
- 1 leek (approx. 15 cm stem)
- salt
- olive oil
Peel and slice the potatoes. Soak them in water for 5–6 minutes (longer is fine), then drain, rinse thoroughly to remove excess starch, and pat them dry. Heat a generous amount of oil in a skillet. Add the potatoes and cook over medium-high heat, stirring occasionally. You want a golden crust on all sides - this will take around 20 minutes.
Add salt, thyme leaves, and sliced leek. Lower the heat and cook for another 5 minutes until the leek softens and browns slightly.
Peel and slice the potatoes. Soak them in water for 5–6 minutes (longer is fine), then drain, rinse thoroughly to remove excess starch, and pat them dry. Heat a generous amount of oil in a skillet. Add the potatoes and cook over medium-high heat, stirring occasionally. You want a golden crust on all sides - this will take around 20 minutes.
Add salt, thyme leaves, and sliced leek. Lower the heat and cook for another 5 minutes until the leek softens and browns slightly.
