Spain on a Fork > All Recipes > Tapas > Perfect Golden Fried Potatoes | The Best Method for Fried Potatoes
All Recipes, Tapas / August 26, 2020

Perfect Golden Fried Potatoes | The Best Method for Fried Potatoes

Here in Spain, potatoes are a big part of our diet. Walk into any kitchen and you will always find chunks of golden fried potatoes. Always served as a side dish for virtually every meal. In this recipe, I will show you how to make Perfect Golden Fried Potatoes.


This is the best method to fry potatoes. It´s all about soaking the potatoes to remove excess starch and then not over-turning them while you are frying them. But the real secret is frying them in a medium heat. This is what gives them that beautiful golden color.


To make these fried potatoes, I used yukon gold potatoes. Just because they contain less starch than other potatoes. You can use any potatoes you like. But if you do, let them soak in water for at least 2 hours to help remove some of the starch.


TIPS & TRICKS to Make this Recipe: Make sure all your potatoes are uniform in size. That way when you cut them, they will all be the same size. Once again, remember to fry the potatoes in a medium heat. This assures you will get that golden color, while ensuring the potatoes fully cook through. Make sure to not over turn the potatoes. Just one flip per side to the get perfect texture.

Key Ingredients & Cookware I used in this Recipe:
MY SWISS DIAMON FRYING PANS
EXTRA VIRGIN SPANISH OLIVE OIL
SPANISH SEA SALT

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Watch the Video Below on How to Make Perfect Golden Fried Potatoes

Perfect Golden Fried Potatoes | The Best Method for Fried Potatoes

Course Side Dish
Cuisine Spanish
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 30 minutes
Servings 4
Author Albert Bevia @ Spain on a Fork

Ingredients

  • 4 yukon gold potatoes
  • 1/4 cup sunflower oil 65 ml
  • 1/4 cup extra virgin olive oil 65 ml
  • pinch fine sea salt

Instructions

  1. Peel, wash and pat dry 4 to 5 small to medium sized yukon gold potatoes that are uniform in size

  2. Cut the potatoes in half lengthwise, then cut each half in half lengthwise again, then cut in at an angle to create the wedges (make sure the wedges are no more than 1/2 inch thick in the thickest part), you should get 8 wedges from each potato, add to a large bowl, fill the bowl with cold water to about 1/2 inch above the potatoes

  3. After at least 30 minutes, drain the potatoes into a strainer, rinse the potatoes and then pat them completely dry with a dish cloth

  4. Heat a large fry pan with a medium heat and add in a 1/4 cup sunflower oil and 1/4 cup extra virgin olive oil

  5. After heating the oils for 4 to 5 minutes, start adding the potato wedges into the pan, add them with the bottom part of the wedge in the oil, you want them all in a single layer, so cook in batches, after 4 minutes turn the wedges to cook the sides, about 5 to 6 minutes per side, after a total cooking time of 14 to 16 minutes, remove the potatoes from pan and transfer to a dish with paper towels, season the potatoes with fine sea salt (you can check to see if your potatoes are fully cooked through by inserting a toothpick, if it easily goes in, they are perfectly cooked)

  6. Continue to cook in batches until done, you can add the cooked potatoes into a preheated oven at its lowest setting, to keep them warm

  7. Serve at once, enjoy!

 

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