Crispy Deep Fried Potatoes

Indulge in these quartered delights that boast a rustic charm and unbeatable flavor. These deep-fried potatoes offer a crispy exterior that gives way to a fluffy, tender center, making each bite a delightful experience. Served atop a homemade ranch sauce, bursting with herbaceous freshness, these potatoes are elevated to new heights of deliciousness. However, feel free to pair them with your favorite dipping sauce for a personalized touch – my peri peri sauce is a lovely one. Whether enjoyed as a snack, side dish, or indulgent treat, these deep-fried quartered potatoes are sure to satisfy your cravings and leave you craving more.

From crispy roasted potatoes with their golden edges and fluffy interiors to creamy mashed potatoes that melt in your mouth, each cooking style brings out a unique charm that I simply can’t resist. Whether they’re baked, boiled, fried, or mashed, potatoes have a special place in my heart (and stomach). Their versatility knows no bounds, effortlessly adapting to any flavor or seasoning. No matter how they’re prepared, potatoes always manage to evoke a sense of comfort and satisfaction that few other foods can match. So here’s to you, dear potatoes, for being the ultimate culinary chameleon and a beloved staple in kitchens around the world!

Crispy Deep Fried Potatoes with Ranch Dressing

Extra crispy potato quarters that will have you craving for more! Serve with a homemade ranch or any sauce you fancy, either way you'll be begging for an excuse to make these again and again.
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Course: Main Course, Side Dish
Keyword: deep fried, potatoes, ranch, sauces
Prep Time: 4 hours
Cook Time: 1 hour
Total Time: 5 hours
Servings: 4 people
Author: The Big Tasty Bite


Deep Fried Potatoes

  • 1.2 kg potatoes skin on
  • vegetable oil frying
  • 2 tsp salt seasoning

Homemade Ranch Dressing

  • ½ cup mayonnaise
  • ¼ cup sour cream
  • 1 tbsp chives freshly chopped or dried
  • 1 tbsp dill freshly chopped or dried
  • 1 tbsp parsley freshly chopped or dried
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 cup buttermilk
  • 1 tbsp lemon juice *optional


Deep Fried Potatoes

  • Preheat the oven at 180 ℃/175 ℉. Wash and dry the potatoes, leaving the skin on. Place a baking rack in a roasting pan and place the potatoes on top, distributed evenly.
  • Bake the potatoes for 1 hour. Then allow the potatoes to cooldown by placing them in the fridge for a minimum of 4 hours or overnight.
  • Once they've fully cooled down, cut the potatoes in quarters. Fill a large saucepan with enough cooking oil to ensure the potatoes will be mostly covered whilst frying. Bring the oil to a high heat (190 ℃/375 ℉). Fry the potatoes in batches. Once they're a deep golden brown in color, remove and place on a kitchen towel.
  • Season generously with salt, plate and serve immediately or prepare the ranch sauce (which I can can highly recommend). Serve the ranch sauce on the side or spread it on the base of your serving dish and pop the hot potatoes on top.

Homemade Ranch Dressing

  • Start by chopping all the fresh herbs (if using). Otherwise, immediately start by adding mayonnaise, sour cream, chives, dill, parsley, onion powder, garlic powder, and salt to. Mix well. Then add the buttermilk but not necessarily all of it. It'll depend on your personal taste.


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