Description
This recipe delivers golden, tender fried potatoes with irresistibly crispy edges, all dusted in a vibrant, smoky paprika chili blend. It’s a surprisingly simple, family-favorite dish offering maximum flavor with minimal fuss, perfect for an easy dinner side.
Ingredients
- 2 lbs Russet or Yukon Gold potatoes, for optimal texture
- 0.5 cup neutral cooking oil (vegetable, canola, or clarified butter)
- 1 Tbsp smoked paprika
- 1 tsp chili powder (mild heat)
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 1 tsp sea salt
Instructions
- Prep Your Potatoes: Wash, peel (optional), and cut potatoes into uniform 0.5-inch cubes or wedges. Soak in cold water for 30 minutes, then dry thoroughly with a clean kitchen towel.
- Heat The Oil: In a large, heavy-bottomed 10-inch skillet or cast iron pan, heat 0.25 inch of oil over medium-high heat (around 350F / 175C) until shimmering.
- Fry In Batches: Carefully add potatoes to the hot oil in a single layer (do not overcrowd). Cook for 5-7 minutes per side, flipping occasionally, until golden brown and tender.
- Season Generously: Remove cooked potatoes with a slotted spoon to a paper towel-lined plate to drain excess oil. Immediately sprinkle generously with the Paprika Chili Dust while hot. Repeat for remaining batches, maintaining oil temperature.
Notes
For best results, select firm, unsprouted potatoes and store spices properly. Adjust oil heat as needed during frying to prevent burning or underbrowning. Sweet potatoes or a store-bought chili lime seasoning can be used as substitutions.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: General
Nutrition
- Serving Size: 150 g
- Calories: 290 calories
- Sugar: 1 g
- Sodium: 380 mg
- Fat: 18 g
- Saturated Fat: 2 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg