Crispy Pan-Fried Potatoes(Roasted Potatoes)

Julie Choksi
by Julie Choksi
2 person
25 min

if you love potato fries but avoiding them for health's sake , here's a way to prepare them in 10 minutes with very less oil. The result is spectacular!

Side dishes are the most hard part of meal because you already put a lot of time and energy in preparing the main dish. So here is a simple and delicious option for that. And it is comparatively healthy to deep fried version.

Foodtalk Recommends!

Make this tasty side dish with this highly recommended corn starch that Amazon reviewers swear by!

The smaller the chunks the crunchier they turn out. If you want you can cut them into thin slices like fries, i don't mind the shape as long as they turn out amazingly crispy and tasty.

They have texture crispy and crunchy from outside and soft from inside. I love to top them with some cheese, sliced jalapenos and chili flakes. Serve with your favorite dip or all time favorite ketchup.

I used salt,pepper and red chili powder while coating potatoes in cornflour/cornstarch. You can twist and try with spices of your choice.

Here is you tube video of the recipe. Check it out to see the video tutorial. Let me know if you have any queries, I'll be happy to help you.

Crispy Pan-Fried Potatoes(Roasted Potatoes)
Recipe details
  • 2  person
  • Prep time: 10 Minutes Cook time: 15 Minutes Total time: 25 min
Show Nutrition Info
Hide Nutrition Info

  • 1 medium Potato
  • 2 tbsp Oil/Butter
  • 3 tsp Cornflour/Cornstarch
  • 1/2 tsp Black Pepper Powder
  • 1 tsp Red Chili Powder
  • Salt To Taste
  • Chili flakes for topping(Optional)
  • Sliced Jalapenos for topping(Optional)
  • Some cheese for topping(Optional)

First wash and cut the potato into small chunks/ thin slices.
Soak the potato chunks in cold water so that they don't turn brown.
Then strain well using a strainer. You don't need to pat dry the potatoes . They should be little wet so that the cornflour sticks well.
Add cornflour/cornstarch , salt and all the spices and coat potatoes well. Use more or less cornflour/cornstarch. depending on the size of potatoes.
Heat oil/butter in a pan and tilt the pan to grease the whole pan with oil/butter. Heat should be medium.
Add potatoes in single layer . Wide pan works best for this recipe.
Then cover and cook the potatoes for 5 minutes.
Then after 5 minutes flip them and again cook for 2-3 minutes
After that turn the heat to high and cook for another 3-4 minutes. Flip in between to cook evenly.
When they are done, nice and crisp from outside and nicely cooked from inside top with some cheese,sliced jalapenos and chili flakes. Serve hot with dip of your choice.
  • Mandomimi Mandomimi on Nov 08, 2020

    What is corn flour. Where do you get it? I’m 70 and never heard of it

    • See 13 previous
    • Kate Kate on Nov 17, 2022

      Look in the Mexican area, or try the baking area, but it’s called Mesa, it’s corn flour. It is not corn star starch, BIG DIFFERENCE. Corn starch is the starch part of the corn. “In the United States, corn flour refers to finely ground powder from whole corn kernels. Meanwhile, cornstarch is a fine powder as well, but made only from the starchy part of corn.”


  • Jill Peters Jill Peters on Nov 09, 2020

    Would cooking in the oven work as well?

    • See 2 previous
    • Lorraine Lorraine on Apr 21, 2021

      I never knew cornstarch was corn flour thank you I am 87