Ice Water Potatoes
Transform your potato game with this crowd-pleasing recipe for Ice Water Potatoes, a simple yet genius method that delivers irresistibly crispy, golden fries every time. By soaking freshly cut Russet potatoes in ice water, excess starch is removed, resulting in a crispier texture that rivals restaurant-quality fries. This versatile recipe allows you to bake or pan-fry the potatoes, seasoning them with a tasty blend of garlic powder, paprika, salt, and pepper. Whether you're serving them as a crave-worthy snack or a side dish for your favorite entrée, these potatoes are sure to impress. Perfectly customizable and easy to prepare in under an hour, Ice Water Potatoes are a must-try staple for potato lovers everywhere.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 large Russet potatoes
- 3 cups Ice cubes
- 6 cups Cold water
- 3 tablespoons Vegetable oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 teaspoon Garlic powder
- 0.5 teaspoons Paprika (optional)
Instructions
Peel the potatoes (optional for a rustic feel) and cut them into evenly sized sticks, approximately 1/4-inch thick, to resemble French fries.
Fill a large bowl with 6 cups of cold water and add 3 cups of ice cubes. Place the potato sticks into the ice water and let them soak for at least 30 minutes. This step removes excess starch and helps achieve a crispier texture.
After soaking, drain the potatoes thoroughly and pat them completely dry with clean kitchen towels or paper towels. Removing moisture is key to achieving a crisp finish.
Preheat your oven to 425°F (220°C) or set up a large skillet to heat vegetable oil if pan-frying your potatoes.
If using the oven, line a baking sheet with parchment paper and coat it with 1 tablespoon of vegetable oil. Toss the dried potatoes with the remaining 2 tablespoons of vegetable oil, salt, pepper, garlic powder, and paprika (if using) in a large mixing bowl until evenly coated.
Arrange the potatoes in a single layer on the prepared baking sheet, ensuring they are not overcrowded. Overcrowding can cause them to steam instead of crisp.
Bake for 20-25 minutes, flipping the potatoes midway through to ensure even cooking, or fry them in batches until golden brown and crispy.
Once cooked, remove the potatoes from the oven or skillet and transfer them to a paper towel-lined plate to drain excess oil if necessary. Sprinkle with additional salt to taste if desired.
Serve immediately as a side dish or snack with your favorite dipping sauce.
Nutrition Facts
Calories |
1518 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.5 g | 51% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2583 mg | 112% | |
| Total Carbohydrate | 267.3 g | 97% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 14.1 g | ||
| Protein | 35.5 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 252 mg | 19% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 6788 mg | 144% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
