Use starchy potatoes like russet or Yukon gold, as they crisp up better than waxy varieties.
Wash and peel the potatoes if desired. Cut them into small, uniform cubes or slices for even cooking.
Parboiling (partially boiling) the potatoes before frying helps to achieve a crispy exterior. Place the potatoes in a pot of boiling water for about 5-7 minutes until they are just starting to soften. Drain and pat them dry with a paper towel.
Ensuring the potatoes are completely dry is crucial for achieving crispiness. Use paper towels to blot off any excess moisture.
Toss the dried potatoes in a bowl with olive oil, salt, pepper, and any desired seasonings. This helps to ensure that each piece is well-coated.
Preheat your skillet or pan over medium-high heat before adding the potatoes. A hot pan is essential for creating a crispy crust.
Avoid overcrowding the pan. Cook the potatoes in a single layer to ensure they crisp up evenly. If the pan is too crowded, the potatoes will steam rather than crisp.
Allow the potatoes to develop a golden crust on one side before flipping. Turning them too frequently can prevent the crispiness from forming.
Cooking in a cast-iron skillet can contribute to better browning and crispiness.
For extra flavor, consider adding a small amount of butter or bacon fat to the oil.
If your potatoes are not fully cooked or crispy after pan-frying, transfer the pan to a preheated oven (375°F or 190°C) to finish cooking.
Crispy potatoes are best enjoyed immediately after cooking while they're still hot and crunchy.