Kitchen Corner
September 13, 2022
Chicken fried potatoes

I have really been on a potato trip these days. Only because it’s so versatile I just can’t resist.
Here’s another way you can enjoy potatoes.

You will need:

1 lb potatoes sliced into disk, around 1/ 4 thick
Vegetable Oil for deep frying
Marinade- 1 1/ 4 cups
1 tsp Salt
1/2 tsp each: Paprika, Cayenne Pepper, White Pepper, Onion Powder, Garlic Powder
For Dredging
1 1/ 2 cups All Purpose Flour
2 tsp Paprika
1 tsp each: Oregano, Baking Powder, Salt, Onion Powder, Garlic Powder plus more salt to serve
1/ 4 – 1/2 tsp Cayenne Pepper
1/ 4 tsp Black Pepper


In a medium sized mixing bowl combine 1.25 cups buttermilk with 1 tsp salt and 1/2 tsp paprika, cayenne pepper, onion powder, garlic powder & white pepper. Add potatoes and stir with a spatula to completely coat. Leave to marinate in the fridge for AT LEAST 30mins, the longer the better though (up to 3 hours). Meanwhile in a large bowl combine 1.5 cups flour with 2 tsp paprika, 1 tsp baking powder, salt, oregano, onion powder & garlic powder, 1/4-1/2 tsp cayenne pepper and 1/4 tsp black pepper. Scoop out 3 tbsp of the marinade and stir into the flour until lots of little lumps form. This will give you those flaky/crunchy parts. One by one, thoroughly coat the potatoes in the flour. You really need to press the flour into the potato and use the excess buttermilk to form those flaky pieces. That’s what will give you the crunch. Place on a wire rack to one side and repeat with remaining potatoes. Heat up 3-4 cups vegetable oil in a large deep pot.
In batches, use a slotted spoon to gently lower the potatoes into the oil. Immediately separate them if they begin to stick, then leave to fry for 7-8 mins or until golden and crispy. Timings will depend on size and thickness of potato, how long you marinated for and how much flour is attached, so just be vigilant. Remove and place on wire rack with paper towels underneath (don’t add straight to paper towels or you run the risk of the outside steaming/going soggy). Repeat with rest of potatoes. Once they are fried, sprinkle both sides with a little salt if you so desire.
This is essential not only to season and bring out the flavours, but it will also draw out the final bits of moisture from the batter.