Crispy Weiser Potatoes Recipe

Prep and par-cook potatoes

Wash (do not peel if you prefer skin-on) and cut potatoes into 1/2-inch thick coins or 3/4-inch dice for crisp edges. Place cut potatoes in a large pot and cover with cold water by 1 inch. Add 1 tablespoon kosher salt. Bring to a gentle boil, then simmer until just tender when pierced with a knife, about 6–8 minutes depending on size. Do not overcook — they should hold shape. Drain immediately and transfer to a bowl of ice water to stop cooking for 5 minutes. Drain thoroughly and spread on a clean kitchen towel or baking sheet to air-dry for 10–15 minutes; removing surface moisture improves crisping.

First fry / sear

Heat a large heavy skillet (cast iron preferred) over medium-high heat. Add 1 cup canola oil and 2 tablespoons butter. When butter foams and oil shimmers (about 350°F if using a thermometer), add potatoes in a single layer without overcrowding — work in batches if necessary. Let potatoes cook undisturbed 4–6 minutes until the undersides are deeply golden and crisp. Flip and cook another 3–5 minutes until most surfaces have a deep golden crust. Transfer to a wire rack set over a baking sheet to drain briefly.

Optional second crisp (oven)

For extra assurance of crispness, place the rack with potatoes in a 425°F (220°C) oven for 6–8 minutes while finishing aromatics. This helps render internal steam and keep them crunchy.

Finish and season

Return the potatoes to the skillet or keep them on the rack and toss with the finishing salt (1 teaspoon fine salt) and freshly ground black pepper (1/2 teaspoon) so seasoning adheres. Keep hot.

Prepare chile-garlic-dill mixture

While potatoes are draining or crisping, combine 1 teaspoon Kashmiri chile powder and 1 teaspoon smoked paprika in a small bowl. In a separate bowl mix minced green garlic (4 stalks), 1/2 cup chopped fresh dill, 1 teaspoon lemon zest, and 1 tablespoon lemon juice. Add the chile-paprika blend and stir to make a loose paste. Season with 1/2 teaspoon freshly ground black pepper and adjust salt lightly if you plan to spoon onto potatoes later (potatoes already salted).

Warm aromatics briefly

If you prefer the green garlic mellowed, warm 1 tablespoon butter or 1 teaspoon oil in a small skillet over medium heat, add the green garlic-chile mixture, and cook 30–45 seconds until fragrant but not browned. Remove from heat immediately to preserve bright dill color. Alternatively, leave mixture raw for maximum freshness.

Coat potatoes with chile-dill mix

Transfer hot potatoes into the skillet with any residual fat (or a clean bowl). Spoon the chile-dill mixture over the potatoes and gently toss to coat pieces evenly so the chile and garlic cling to the crisp surfaces. Toss gently to avoid breaking the potatoes. Taste and add a pinch more fine salt if needed.

Serve

Plate the potatoes hot. Dollop with 1/2 cup crème fraîche or sour cream if using. Sprinkle with chopped chives (2 tablespoons) and tuck extra dill sprigs for visual appeal. Serve immediately so they remain crispy.

Make-ahead and re-crisp tip

If making ahead, refrigerate cooked potatoes uncovered for up to 24 hours, then re-crisp on a sheet at 425°F (220°C) for 8–10 minutes or pan-fry briefly in oil to restore crunch. Reheat the chile-dill mixture briefly and toss before serving.