Here’s my favorite method for making fried red potatoes. Crispy, crunchy on the outside, creamy inside. Trust me when I say these are the best fried red potatoes. Simple and easy, that’s how we like our meals.
These potatoes are delicious served with our favorite tomato chutney.
Originally published January 2019; this post has been updated.
Many years ago my husband announced that he’d be happy to eat potatoes at least once a day. The man loves potatoes. Baked, fried, in a potato salad, as hash browns, you name it. We eat potatoes regularly in some form or another. Happily, potatoes are inexpensive to buy. Even better? We’ve had good luck growing potatoes here.
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Making the Best Fried Red Potatoes
Start with partially cooked potatoes. There are two ways you can do this. You can cook the red potatoes in an electric pressure cooker (like the Instant Pot) or you can bake them in the oven.
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Pre-cook the red potatoes until they’re just beginning to soften. Don’t overcook them. In the Instant Pot, it takes about five minutes on manual. In the oven, 30-40 minutes. This will, of course, depend on the size of the potatoes. If you can plan ahead, it will be easier to cube the potatoes once they’ve had a chance to cool down.
Ingredients
Red potatoes — These are such a delicious variety. They hold their shape well, making them perfect for frying.
Avocado oil — I like to use this oil for its frying point and fairly neutral flavor.
Salt & pepper — The most basic seasonings are all we need here!
How to Make Fried Red Potatoes
Many people reach for other potato varieties first, sometimes asking themselves, “Can you fry red potatoes?” With these easy instructions you will have the best side dish in no time.
Pre-cook your potatoes either in the oven or Instant Pot. They both work well!
Once cool enough to handle, chop the potatoes while your pan is heating up.
Add the oil to the pan and carefully add the cubed potatoes.
Shake the pan back and forth like you’re making popcorn. This will allow all sides of the potatoes to form a skin, keeping them from sticking to the pan.
Now add the seasoning and don’t touch the potatoes for 10 minutes!
Finally, flip them and cook for 10 more minutes without disturbing.
FAQs
How do I get the best crust on my fried red potatoes?
Don’t even think about putting the potatoes in the frying pan until it’s HOT. I use my cast iron pan for this. Faithfully. If you don’t yet have a cast iron pan, you can get by with what you have, I’m sure, but you should really consider keeping your eyes open at garage sales for cast iron. They’re the best!
How do I keep my potatoes from sticking to the pan?
As soon as you transfer the potatoes to hot pan, shake the pan. Like you’re making old-school popcorn. And then do it again. And again in another minute. This causes the red potatoes to form a cooked “skin” if you will, preventing them from sticking to the pan.
Do I need to stir constantly?
Walk away. Well, not really. You’re probably cooking other dishes to go with these fried red potatoes. But don’t mess with them after the initial shaking to coat in oil. Let the potatoes cook on high for about ten minutes. No stirring, no flipping. This creates a nicely browned crust on each little potato cube.
★ Did you make these fried red potatoes? Don’t forget to give them a star rating below! ★
Fried Red Potatoes
Ingredients
Instructions
Pre-Cook the Red Potatoes
- In the Instant Pot: Put about a cup of water in the bottom of the pot. Set a wire rack inside and place red potatoes on the rack. Close and seal the lid, then cook on STEAM for 5 minutes.5 - 6 whole red potatoes
- In the oven: Place red potatoes directly on the oven rack. Turn oven on to 350 and bake for 30-40 minutes. Test with a fork; remove potatoes from the oven when a fork can pierce the potatoes somewhat easily.
Frying the Red Potatoes
- Set cast iron frying pan on high heat to warm.
- Cut potatoes into 1/2 - 3/4 inch cubes.
- Pour oil into frying pan, allowing it to heat up for a minute or so.3 - 4 tablespoons avocado oil
- Slide cubed potatoes into the hot frying pan. Use caution as the oil may splatter.
- Shake frying pan back and forth so the potatoes slide in the oil. Repeat several times. Sprinkle with salt and pepper.1/2 teaspoon sea salt, 1/2 teaspoon pepper
- Allow potatoes to cook for about 10 minutes without disturbing them, then use a spatula to flip them. Cook for another 20-30 minutes, or until red potatoes are fried to a crispiness you like, flipping every 10 minutes or so.
Notes
- Don’t even think about putting the potatoes in the frying pan until it’s HOT. I use my cast iron pan for this. Faithfully. If you don’t yet have a cast iron pan, you can get by with what you have, I’m sure, but you should really consider keeping your eyes open at garage sales for cast iron. They’re the best!
Nutrition
Can you precook the potatoes in an oven the day before?
I would sure think so.