I've never met a potato I didn't like, but Crispy Fried Potatoes, also known as Country Potatoes, just might be my favorite way to eat them.

This simple technique results in the most delicious potatoes that are soft and creamy on the inside, and golden and crispy on the outside. Eat them any way you choose - on their own, with eggs for breakfast, alongside Roast Chicken or any other main dish, or as a delicious topping for soup.

Cooking crispy fried potatoes in a skillet.

Country Potatoes That Are Buttery On The Inside and Crispy On The Outside

The secret to perfect fried country potatoes that are crispy on the outside, and soft and creamy on the inside is to boil them in salt water briefly before frying them in butter and oil.

If you start with raw potatoes and try to fry them, you'll end up with potatoes that are burned on the outside and crunchy on the inside. That's because it takes much longer for the inside of potatoes to cook than the outside.

The key is to boil them first in salt water. This gives the inside of the potatoes time to get all nice and tender and seasons them from the inside out.

Potatoes are like sponges - they soak up a lot of water. If you season the water with plenty of salt, the potatoes will absorb the salt water. This means your potatoes will be seasoned all the way through - not just on the outside.

Another reason to cook potatoes in heavily salted water is that the salt will allow the water to boil at a hotter temperature. This will cook the starch in the potatoes more thoroughly and give the inside of the potatoes a creamier texture.

Cubes of Yukon Gold potatoes in a pot of salted water.

How much salt should you add to the water?

Seasoning the potatoes by boiling them in salt water is a great technique for infusing the entire potato with flavor rather than just salting the surface. But, it only works if you add enough salt to the water. The goal is to add enough salt to the water to make the water taste like salty.

For 12 cups of water, 3 - 4 tablespoons of salt is generally about right. However, feel free to play around with the amount of salt that tastes right to you. Start with 1 or 2 tablespoons, taste the water, and add more from there.

I know this seems like a LOT of salt. But, most of the salt will stay in the water, not end up in your potatoes. When your water is well salted, there is no need to add any more salt during frying. The potatoes will absorb the salt water and be very well seasoned before you even add them to the skillet to fry.

What kind of potatoes are best for crispy fried potatoes?

You can use any variety of potatoes you like in this recipe, but my favorite potatoes to use are Yukon Gold. I just love the creamy, buttery texture of these potatoes and think they lend themselves particularly well to this technique for crispy fried potatoes.

My second choice is Russet Potatoes (also called Idaho potatoes). Both Russet and Yukon Gold potatoes have a high starch content, making them ideal for frying or roasting at high temperatures.

How to make Country Potatoes:

#1. Fill a sauce pan with about 12 cups of water and add 3 to 4 tablespoons of salt. Remember, the goal is to add enough salt to make the water taste salty. Add 3 tablespoons, taste the water and add more if necessary.

#2. Peel the potatoes and cut them into 1-inch cubes. As you cut them into cubes, drop them into the pan of salt water. Starting the potatoes in cold (or room temperature) water is important.

If you drop the potatoes into boiling water, the outside of the potatoes will cook much faster than the inside. To ensure evenly cooked potatoes, start them in cool water. As the water temperature rises to a boiling, the potatoes will cook gently and evenly, from the inside out.

#3. Boil the potatoes just until barely fork tender. Let the potatoes cook in boiling water just until you can pierce them with a fork but still feel resistance. The goal is to cook the potatoes until they are about 75 - 80% done.

They will finish cooking as they fry. If you boil them until they are completely cooked through, they'll fall apart when frying.

Piercing a cube of cooked Yukon Gold potato with a fork.

#4. Drain the potatoes. Dump the potatoes into a colander that's been set inside the sink and allow them to drain. At this point, the potatoes can be stored for up to 2 days in the refrigerator before frying.

If you are NOT going to fry the potatoes immediately, it's important to rinse them in cold water. This will stop the potatoes from cooking, cooling them down quickly for storage until you are ready to fry them.

#5. Fry the potatoes in butter AND oil. In order to get a deliciously crispy outside on your potatoes, it's important to fry them at high heat. While butter will impart the most flavor to fried potatoes, it also has a tendency to burn easily.

Using both butter and oil to fry the potatoes gives you the best of both worlds. The butter will impart a delicious buttery flavor to the potatoes and the oil will keep the butter from burning.

Half of a crispy fried potato on a fork so you can see the creamy, tender inside of the potato.

How to serve Crispy Fried Potatoes

Split Pea Soup with Crispy Fried Potatoes and Truffle Oil

Topping this thick, flavor-packed split pea soup with crispy fried potatoes and truffle oil takes it from delicious to 100% irresistible.

Vegan Broccoli Soup with Nacho Cheese and Crispy Potatoes

This thick, creamy vegan broccoli soup with cheesy-without-the-cheese nacho cheese sauce is warm, comforting, and totally indulgent with zero regrets. 👏

2 Fool Proof Methods for Perfect Roast Chicken

Crispy fried potatoes and Roast Chicken are the perfect match. This recipe includes two different options for how to make the most tender, juicy, richly flavorful Roast Chicken. Both methods require minimal prep time (5-10 minutes) and only 3 ingredients, including the chicken.

Slow Cooker Pot Roast

This super simple Slow Cooker Pot Roast Recipe requires just 5 ingredients and 5 minutes of prep work to make the most delicious flavorful, tender pot roast.

Asian Short Ribs {Slow Cooker OR Oven Braised}

These melt-in-your-mouth tender short ribs are super easy to prepare and can be cooked in the slow cooker or in the oven. They are deliciously flavorful, coated in a rich, slightly sweet and spicy sauce, and versatile enough to eat on their own or add to a wide range of dishes.

Extra Creamy French Omelettes with Boursin Cheese

The classic French Omelette is silky smooth with a just-set exterior and soft scrambled egg interior. They are positively delightful. But, I like them even more when filled with Boursin cheese. The cheese melts into the eggs creating a super creamy center that's rich, elegant, and absolutely delicious.

If you give this recipe a try, let me know! Leave a comment, rate it, or take a picture and tag it #alittleandalot on Instagram.

Yield: 5 cups; 6 servings