Crispy Fried Potato Slices

Name: Crispy Fried Potato Slices
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 medium Russet potatoes; water, for boiling; 1 tbsp salt, for boiling water; ice cubes, for an ice bath; 2 cups neutral oil, for frying; flaky sea salt, for finishing; black pepper, to taste; ketchup, for serving

Crispy fried potato slices are a nostalgic comfort food made by par-boiling russet potatoes, slicing them thin, and frying until golden brown and crunchy. The ice bath after boiling is key to achieving maximum crispiness.

🌍American 🏷️Fried potatoes 🏷️Potato chips 🏷️Homemade chips 🏷️Side dish Snack

🏷️

🏷️Comfort food

-0:00

moribyanonTikTok

Total

40 min

Servings

4

Difficulty

Easy

Est. Cost

$17–$28

Recipe Source

View original recipe

From TikTok · by moribyan

-0:00

moribyanonTikTok

Ingredients

4 medium Russet potatoes
water, for boiling
1 tbsp salt, for boiling water
ice cubes, for an ice bath
2 cups neutral oil, for frying
flaky sea salt, for finishing
black pepper, to taste
ketchup, for servingoptional

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Instructions

1
Wash the potatoes thoroughly.
2
In a large pot, bring water to a boil and add salt.
3
Add the whole, unpeeled potatoes to the boiling water and par-boil until they are fork-tender but still firm.
4
Prepare an ice bath. Once the potatoes are cooked, use tongs to transfer them from the boiling water directly into the ice bath to stop the cooking process.
5
Once the potatoes are cool enough to handle, peel the skins off. They should slide off easily.
6
Slice the peeled potatoes into thin, uniform rounds.
7
Heat about an inch of neutral oil in a large skillet over medium-high heat.
8
Carefully place the potato slices in the hot oil in a single layer, being careful not to overcrowd the pan. Fry in batches if needed.
9
Fry the potato slices for a few minutes per side, until they are golden brown and crispy.
10
Remove the fried potatoes from the skillet and place them on a parchment-lined tray to drain any excess oil.
11
Immediately season the hot potatoes with flaky sea salt and freshly ground black pepper.
12
Serve warm, with ketchup for dipping if desired.

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Tips & Notes

Pro tips

Pat potatoes completely dry after the ice bath—excess moisture prevents crisping and causes splattering.
Fry in small batches to maintain oil temperature; overcrowding drops heat and creates soggy instead of crispy slices.
Test doneness by color: they should be golden brown and float, not pale or darkly browned.
Drain on paper towels immediately and season with flaky sea salt while still hot for best adhesion and flavor.

Substitutions

Neutral oil → vegetable oil or canola oil (same neutral flavor and smoke point)
Russet potatoes → Yukon Gold potatoes (creamier, slightly less crispy but still good)

Storage & make-ahead

Store cooled slices in an airtight container up to 2 days; re-crisp in a 350°F oven for 5 minutes before serving.

Equipment

deep-fry or candy thermometer · slicing knife or mandoline

Common Questions

Why do you ice bath the potatoes after boiling?

The ice bath stops the cooking process immediately and helps the potatoes dry out, which is essential for achieving crispy edges when fried.

What type of potatoes work best?

Russet potatoes are ideal because they have lower moisture content and starch that crisps up beautifully when fried.

How thin should I slice the potatoes?

Slice them thin and evenly (roughly 1/8 inch) so they fry uniformly and crisp up completely without burning.

Can I make these ahead of time?

Yes, but they're best enjoyed fresh. Store cooled slices in an airtight container for up to 2 days and re-crisp in a 350°F oven for 5 minutes before serving.