Here’s a simple and flavorful recipe to bring a basket of fried potatoes mixed with herbs — crispy, golden, and full of aromatic goodness. Perfect as a snack, side dish, or appetizer.
🥔 Herbed Fried Potatoes Recipe
✅ Ingredients:
4 large potatoes (Yukon Gold or Russet work best)
Oil for frying (vegetable, canola, or sunflower)
Salt to taste
Black pepper to taste
Optional: pinch of chili flakes or paprika
🌿 For the Herb Mix:
2 tbsp fresh parsley, finely chopped
1 tbsp fresh rosemary, finely chopped
1 tbsp fresh thyme, finely chopped
1 clove garlic, finely minced (optional)
Zest of 1 lemon (optional for brightness)
1 tbsp olive oil or melted butter (to coat herbs and potatoes)
🔪 Instructions:
Prep the Potatoes:
Peel (optional) and cut the potatoes into desired shapes (wedges, fries, cubes, or slices).
Soak them in cold water for 20–30 minutes to remove excess starch. This helps them get crispier.
Dry Thoroughly:
Drain and pat the potatoes dry with a clean kitchen towel.
Fry the Potatoes:
Heat oil in a deep pan or fryer to 350°F / 175°C.
Fry potatoes in batches until golden and crispy, about 5–6 minutes per batch.
Drain on paper towels and season immediately with salt and pepper.
Make the Herb Mix:
In a large mixing bowl, combine all the chopped herbs, garlic, and lemon zest.
Drizzle in olive oil or melted butter and mix well.
Toss & Serve:
Add the hot fried potatoes to the bowl of herbs.
Toss everything together gently until well coated.
🧺 To Serve:
Transfer to a basket lined with parchment paper.
Garnish with extra herbs and a sprinkle of sea salt.
Serve with aioli,
ketchup, or sour cream on the side.