Basket of Herbed Fried Potatoes
Introduction
This simple, crowd-pleasing dish takes humble potatoes, fries them to golden perfection, then tosses them with a bright mix of herbs and a touch of garlic butter or olive oil.
It’s perfect as a snack, side dish, or party shareable — serve in a basket or small bowls for casual gatherings.
Ingredients
Main
- 1.2–1.5 kg (2.5–3 lb) medium potatoes — Yukon Gold or Russet work well
- Vegetable oil, peanut oil, or sunflower oil for frying (enough for shallow or deep frying)
- Salt (to taste)
Herb Mix & Flavoring
- 3–4 tbsp unsalted butter (or 3 tbsp olive oil for a lighter option)
- 2–3 cloves garlic, minced (or 1 tsp garlic powder)
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped fresh chives
- 1 tbsp chopped fresh thyme or rosemary (needles finely chopped)
- Black pepper, freshly ground
- Optional: smoked paprika, lemon zest, or grated Parmesan for finishing
Instructions
- Prep the potatoes: Wash and peel if desired. Cut into wedges or 1/2–3/4-inch thick coins — consistent size cooks evenly. If you prefer, soak the cut potatoes in cold water for 20–30 minutes to remove excess starch (this helps crispiness).
- Dry thoroughly: Drain and pat the potatoes completely dry with kitchen towels — moisture makes the oil spit and prevents crisping.
- Heat the oil: For shallow frying, add about 1 cm of oil to a heavy skillet and heat to medium-high (oil should shimmer). For deep frying, heat to 175–180°C (350–360°F). If you don’t have a thermometer, test with a small piece of potato — it should sizzle immediately and bubble steadily.
- Fry in batches: Add potatoes in a single layer (don’t overcrowd). Fry until golden and crisp, 6–10 minutes depending on size and method. Turn occasionally for even browning. Remove to a wire rack or paper towel-lined tray; season with a little salt right away.
- Make the herb butter/oil: In a small pan, melt butter over low heat. Add the minced garlic and sauté 20–30 seconds until fragrant (don’t brown). Stir in chopped herbs and remove from heat. If using olive oil, warm it lightly with garlic off the heat to avoid bitterness.
- Toss to finish: Place the hot fried potatoes in a large bowl, pour the herb butter/oil over them, gently toss to coat. Taste and adjust salt and pepper. Add optional lemon zest or a sprinkle of smoked paprika or Parmesan if desired.
- Serve: Transfer to a basket or serving plate, garnish with extra parsley and a lemon wedge. Serve immediately for best texture.
Description
The finished dish is a rustic, textural delight: a crisp, golden exterior yields to a pillowy interior while the herb-garlic finish adds freshness and a savory pop.
It sits somewhere between classic fries and roasted potatoes — but with the aroma of fresh herbs and butter that makes it feel special.
Tips
- Choose the right potato: Yukon Gold for a creamy interior and thin-skinned ease; Russet for extra fluffiness. Smaller potatoes are easier to keep whole if you like that look.
- Don’t overcrowd the pan: Overcrowding drops oil temperature and causes soggy results — fry in batches.
- Keep them warm: If making multiple batches, keep done potatoes in a warm oven (90–100°C / 200–210°F) on a wire rack to retain crispness while you finish remaining batches.
- Herb variations: Swap parsley for cilantro, add dill for a brighter note, or toss with oregano for a Mediterranean twist.
- Make ahead notes: You can par-cook (boil or blanch) potatoes, chill, then fry just before serving for faster finish time at the party.
Correction (Common problems & fixes)
Problem: Potatoes are soggy, not crisp.
Fix: Make sure potatoes are dry before frying and don’t overcrowd the oil. Raise oil temperature slightly and fry until deeply golden. Use a wire rack to drain rather than stacking on paper towels.
Problem: Potatoes are undercooked in the middle.
Fix: Cut pieces more evenly. Lower the heat slightly if exterior browns too quickly, or par-boil for 5–7 minutes before frying to ensure a soft interior.
Problem: Garlic tastes bitter or burned.
Fix: Cook garlic on low heat and remove from direct heat as soon as it’s fragrant — residual heat will finish it. Alternatively use garlic powder sprinkled at the end.
Problem: Oil splatters a lot.
Fix: Dry potatoes well, and use a deeper pot or a splatter guard. Keep a safe distance and use long tongs.
Enjoy
Serve your herbed fried potatoes hot from the pan in a lined basket or on a platter. They pair wonderfully with aioli, ketchup, yogurt-dill dip, or a sharp mustard. Offer lemon wedges for brightness and a small bowl of flaky sea salt for finishing.
Serving suggestion: For a party serve with roasted garlic aioli and a spicy tomato chutney; for dinner pair with grilled meats or a simple green salad.