Happy New Month! We survived the 90days of January! Haha! It's February people, the month of love and red and food. I know you'd expect me to start with sweet dessert in red colors and what not, maybe that will come in layer, but for now let's begin this new month with something savory. To start us off, its this delicious breakfast potato recipe. Lately I have been craving fried foods, not sure why but I seem to want more of potatoes. I love that potatoes are always in season and you can literally have access to them in any shop. And since they are easy to cook and fast too, seems like the best option to pick at any given moment. Last year I made a delicious cumin turmeric potato dish and this time I wanted something simple but still tasty as well. For this potato recipe I opted to do a skin on potato dish. The potato skin is not only adding flavor but adding a touch of crunch that I love. So let's have some yummy breakfast potatoes, shall we?
INGREDIENTS
1kg Potatoes
1 Teaspoon Chili Flakes
2 Tablespoons Cilantro
2 Tablespoons Cornflour
METHOD
Wash the potatoes thoroughly but be careful not to scrub the skin off
Chop potatoes into cubes, place them on a clean kitchen towel and pat dry
Sprinkle generously with corn flour and rub it in making sure all potatoes are evenly coated. Corn flour will give the potatoes extra crispiness
Heat deep heavy pan with oil and once heated up, add the potatoes. Do not over crowd
Fry until the potatoes turn a very golden light. This is the first fry we want them just cooked a bit. Take the potatoes off the heat and place in clean bowl
Now time to fry the potatoes again. Return the half cooked potatoes into the reheated oil and fry until golden brown
The potatoes will become crunchy and crispy after this second fry. Garnish your breakfast potatoes with chili flakes and a bit of chopped cilantro
Serve with your favorite sauce
Prep time: 10 Minutes
Cook time: 15 Minutes
Total time: 25 Minutes
Yield: 3 Servings
Ingredients
- 1kg Potatoes
- 1 Teaspoon Chili Flakes
- 2 Tablespoons Cilantro
- 2 Tablespoons Cornflour
- Wash the potatoes thoroughly but be careful not to scrub the skin off. Chop potatoes into cubes, place them on a clean kitchen towel and pat dry. Sprinkle generously with corn flour and rub it in making sure all potatoes are evenly coated. Corn flour will give the potatoes extra crispiness
- Heat deep heavy pan with oil and once heated up, add the potatoes. Do not over crowd. Fry until the potatoes turn a very golden light. This is the first fry we want them just cooked a bit. Take the potatoes off the heat and place in clean bowl
- Now time to fry the potatoes again. Return the half cooked potatoes into the reheated oil and fry until golden brown
- The potatoes will become crunchy and crispy after this second fry. Garnish your breakfast potatoes with chili flakes and a bit of chopped cilantro. Serve with your favorite sauce
Crispy Skin Twice Fried Breakfast Potatoes — FAQs
Q: What does "twice fried" mean, and why do you fry the potatoes two times?
A: Twice frying means cooking the potatoes in two stages: first at a lower temperature to cook them through, then again at a higher temperature to make the outside crispy. This method ensures the potatoes are fluffy inside with a crunchy exterior.
Q: What type of potatoes work best for this recipe?
A: Russet or Yukon Gold potatoes are ideal because their starchy texture crisps up nicely while remaining soft inside.
Q: Should I peel the potatoes or leave the skins on?
A: Leaving the skins on adds fiber, nutrients, and extra texture, but peeling is optional based on your preference.
Q: Can I parboil the potatoes before frying?
A: Yes, parboiling helps soften the potatoes and reduces frying time, but it’s not necessary if you use the twice-fry method properly.
Q: What oil should I use for frying?
A: Use oils with a high smoke point like vegetable, peanut, or canola oil to prevent burning and achieve the best crispiness.
Q: How do I season the potatoes?
A: Simple salt and pepper work well, but you can also add herbs like rosemary or spices such as smoked paprika for extra flavor.
Q: Can I prepare these potatoes ahead of time?
A: Yes, you can fry them in advance and reheat in the oven or air fryer to restore crispiness before serving.
Printable Nutrition Card
Crispy Skin Twice Fried Breakfast Potatoes
Per Serving (approx. 150g / 1 cup)
| Nutrient | Amount | Notes |
|---|---|---|
| Calories | 220 kcal | Moderate calories from frying oil |
| Protein | 3 g | Low protein content |
| Carbohydrates | 35 g | Provides complex carbohydrates |
| Sugars | 1 g | Naturally low sugar |
| Total Fat | 7 g | Depends on type and amount of oil used |
| Saturated Fat | 1 g | Can be lowered using healthier oils |
| Fiber | 3 g | Mainly from potato skins |
| Sodium | 250 mg | Varies based on added salt |
Note: Nutrition values vary depending on potato type, oil, and portion size.
Dietary Information Table
| Diet Type | Suitable? | Notes |
|---|---|---|
| Vegetarian | ✅ Yes | Contains no animal products |
| Vegan | ✅ Yes | Use plant-based oil |
| Gluten-Free | ✅ Yes | Naturally gluten-free if no cross-contamination |
| Dairy-Free | ✅ Yes | No dairy ingredients |
| Nut-Free | ✅ Yes | Contains no nuts |
| Low Carb | ❌ No | Potatoes are high in carbohydrates |
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