Fried Potatoes Recipe

Prepare potatoes

Wash and peel the russet potatoes if you prefer (peel optional). Cut potatoes into 1/2-inch (about 1.2 cm) cubes or 1/2-inch thick slices—consistent size ensures even cooking. Rinse the cut potatoes under cold water until the water runs clear to remove surface starch.

Soak

Place the rinsed potatoes in a large bowl of cold water and soak for 20–30 minutes to remove more starch and help crisping. Meanwhile, thinly slice the yellow onion and mince the garlic. Chop the parsley finely. Drain the potatoes and dry thoroughly with a clean kitchen towel or paper towels; excess moisture will cause oil spatter and prevent browning.

Heat oil

In a large heavy skillet (cast-iron or stainless steel) heat 3 tablespoons of the neutral oil over medium-high heat until shimmering but not smoking (about 180°C / 355°F if using a thermometer).

Fry potatoes — first stage

Add the dried potato pieces in a single layer without crowding (work in two batches if necessary). Let them cook undisturbed for 4–6 minutes so a golden crust forms on the bottom. Use a spatula to flip and continue to cook, stirring occasionally, until the potatoes are mostly tender and golden-brown, about 10–12 minutes total per batch. Add the remaining 1 tablespoon oil as needed between batches.

Add onion and garlic

When potatoes are nearing tenderness and have good color, push them to one side of the pan (or remove briefly to a plate and return). Add the butter and the sliced onion to the pan; cook for 3–4 minutes until the onion softens and begins to caramelize. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to burn.

Season and finish

Return any potatoes removed to the pan and combine with the onions and garlic. Sprinkle the coarse salt, black pepper, smoked paprika and red pepper flakes evenly over the potatoes. Toss gently to coat and continue cooking 2–3 minutes to let flavors meld and potatoes finish crisping. Taste and adjust salt and pepper if needed.

Remove the pan from heat. If using, stir in the lemon juice to brighten the flavors, then sprinkle the chopped parsley and grated Parmesan over the potatoes and toss lightly. Transfer to a serving dish and serve hot.