Crispy Fried Potato Rounds with Herbs

Crispy on the outside and tender on the inside, these pan-fried potato rounds are seasoned with garlic, herbs, and Parmesan, making them a flavorful and satisfying snack or side dish.

Why You’ll Love This Recipe

• Quick and easy to prepare with simple ingredients.
• Perfect as a side, appetizer, or street-food-style snack.
• Delightfully crispy texture with bold herb and garlic flavor.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Potatoes (Yukon Gold or Russet), sliced into ¼-inch rounds
• Olive oil or vegetable oil for frying
• Garlic, minced
• Fresh rosemary or thyme
• Grated Parmesan cheese
• Salt and freshly ground black pepper
• Optional: paprika or chili flakes for heat

directions

1. Rinse and dry potato slices thoroughly to remove excess starch.
2. Heat oil in a skillet over medium-high heat.
3. Arrange potatoes in a single layer and fry until golden brown, flipping to crisp both sides.
4. Add minced garlic and rosemary toward the end of cooking for aromatic flavor.
5. Drain on paper towels and sprinkle with salt, pepper, and Parmesan.
6. Serve hot with ketchup, aioli, or your favorite dip.

Servings and timing

• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 15–20 minutes
• Total Time: 25–30 minutes

Variations

• Use sweet potatoes for a sweeter version.
• Swap rosemary with dill, parsley, or chives.
• Bake instead of fry for a healthier option—coat slices lightly with oil and bake at 425°F (220°C) for 25 minutes.

storage/reheating

• Best enjoyed fresh for maximum crispiness.
• Store in an airtight container in the fridge for up to 2 days.
• Reheat in the oven or air fryer to restore crisp texture.

FAQs

How do I get extra crispy potatoes?

Dry the slices thoroughly and avoid overcrowding the pan. Use high heat and flip only once.

Can I make these in an air fryer?

Yes, air fry at 400°F (200°C) for about 15–18 minutes, shaking halfway through.

Which potatoes are best for frying?

Yukon Golds or Russets yield the best results—crispy edges with a fluffy center.

Can I make these ahead of time?

They are best served fresh, but you can par-cook and reheat them in the oven or air fryer before serving.

Is it necessary to peel the potatoes?

No. Leaving the skin on adds texture and nutrients.

Can I use dried herbs instead of fresh?

Yes, but use them sparingly as dried herbs have a more concentrated flavor.

What dips go well with this?

Ketchup, garlic aioli, sour cream, ranch, or spicy mayo all pair well.

Can I add cheese while cooking?

It’s best to add Parmesan after frying to avoid burning. For meltier cheese, add in the final minute of cooking.

Why are my potatoes greasy?

Oil temperature may be too low. Ensure the oil is hot enough before adding potatoes.

Can I cook these in butter instead of oil?

Butter can be used for flavor, but it may burn at high heat. Use a mix of oil and butter for best results.

Conclusion

These crispy herb potato rounds are a quick and flavorful addition to any meal or snack platter. With minimal prep and irresistible taste, they’re an excellent go-to side dish.

Crispy Fried Potato Rounds with Herbs

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Golden, crispy fried potato rounds seasoned with a blend of herbs for a simple yet flavorful side dish or snack. Crunchy on the outside and tender on the inside.

• Author: Emma Harper
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Fried
• Cuisine: American
• Diet: Vegan

Ingredients

Units USM Scale 1x2x3x

• 4 medium russet potatoes, sliced into 1/4-inch rounds
• 1/4 cup vegetable oil (or more for frying)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1 tablespoon chopped fresh parsley (for garnish)

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Instructions

1. Wash and slice potatoes into 1/4-inch thick rounds. Pat dry thoroughly with paper towels to remove excess moisture.
2. Heat vegetable oil in a large skillet over medium-high heat.
3. Fry the potato rounds in batches, turning occasionally, until golden brown and crispy on both sides, about 3-5 minutes per side.
4. Transfer to a paper towel-lined plate to drain excess oil.
5. While still hot, season with salt, pepper, garlic powder, rosemary, and thyme.
6. Garnish with chopped fresh parsley before serving.

Notes

• For extra crispiness, soak the sliced potatoes in cold water for 30 minutes, then dry thoroughly before frying.
• Adjust herb mix to your taste—oregano or dill can also be great additions.
• Serve immediately for best texture.

Nutrition

• Serving Size: 1 cup
• Calories: 220
• Sugar: 1g
• Sodium: 350mg
• Fat: 12g
• Saturated Fat: 1.5g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 0mg