Seeking crispy potato lovers. Fry? Roast? Deep fry?

Question

I love crispy potatoes. I love it especially when it goes beyond crispness to crunchy.

What are your secrets for making crispy potatoes? Regardless of what form the fries are in, what's the best method of making them crispy? Is it better to bake or pan fry? Or is deep frying best? What are the best kind of potatoes for the ultimate crunch factor?

Answer

Oh, man. Totally following this thread. Love the first link already (though I'd also use different oil - peanut, probably).

Answer

Yukon gold is my favorite tater. Once cut into spears, sprinkle with Avocado oil, hit of kosher salt, ground black papper and paprika. Place in tin foil lined baking dish in a 425 oven and roast 25-30 mins. you will have crispy delicious potatoes. 

Often a meal paired with poached eggs and saute spinach in our house.

Answer

Crash hot potatoes. The flatter you smash them, the crisper.

http://thepioneerwoman.com/cooking/2008/06/crash-hot-potatoes/

Really good when done w/ chicken fat.

Answer

Scrub them, cut them into golf ball size pieces, toss in olive oil & seasoning, bake on a cookie sheet, preferably convection at 350, toss around to evenly brown.

Answer

I have been making crispy pan-fried potatoes for many years.

I cut them into 1/4-1/3" cubes and NEVER precook/boil them.

Preheat the pan. Add a few tablespoons of oil. Let that heat for a minute. Throw in the potatoes. LEAVE THEM ALONE until the bottom sides brown; one mistake is to move them too much.

Wait until about half-way through to salt and add optional onions.

Cook, turning occasionally, until brown and crisp.

Clearly, the timing/temp is something to learn for your own stove and amount of potatoes - practice makes perfect.

I like a cast iron skillet.

EDIT: Quality, age, and type of potato matter. I use Idahos/russets.

Answer

Hasselback potatoes. 
Slice as thin as you can, fan out and be sure to get a smidge of oil between each slice. Almost all of it is cripsy crunchy with a slightly more tender part at the bottom. Great with thyme or rosemary too
http://www.thekitchn.com/how-to-make-hasselback-potatoes-cooking-lessons-from-the-kitchn-199763

Answer

Bird's nest potatoes. Always a good excuse to use a turning slicer.

https://books.google.ca/books?id=1zSr1UTg7-wC&pg=PT279&lpg=PT279&dq=bird%27s+nest+potatoes+besh&source=bl&ots=gqdkvwJMSs&sig=lzOuKnA3S-ic1KH-mVO0OMrD8PM&hl=en&sa=X&ved=0CDgQ6AEwBzgKahUKEwjdq6i04_LGAhXBkh4KHS2xBXk#v=onepage&q=bird's%20nest%20potatoes%20besh&f=false

Answer

If you love crispy potatoes, you should try making your own potato chips. Slice them thinly on a mandolin, rinse and thoroughly dry, then deep fry them.

Answer

lay strips of bacon onto a baking sheet and add a bit of whatever oil you use for cooking in a 400 degree oven.

boil roughly cut and peeled taters till firm but able to poke through easily.

drain and toss onto baking sheet

move around every 10 minutes till all sides are crispy golden brown.

drain and serve with crumbled bacon over top.

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Seeking crispy potato lovers. Fry? Roast? Deep fry?

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