Low Sodium Crispy Fried Potatoes
Delight in the ultimate side dish with these *Low Sodium Crispy Fried Potatoes*, a heart-healthy twist on a comfort-food classic. Featuring golden-brown Russet potato cubes cooked to crispy perfection, this recipe is spiced with a flavorful blend of garlic powder, onion powder, paprika, dried thyme, and black pepper—all without relying on added salt. The secret to their irresistible texture lies in soaking the potatoes to remove excess starch and giving them plenty of pan space to develop that signature crunch. With just 15 minutes of prep and 35 minutes of cooking, these crispy potatoes are a quick, satisfying addition to breakfast, lunch, or dinner. Serve them hot, topped with freshly chopped parsley for a pop of vibrant color and herbaceous flavor. Perfect for anyone seeking a low-sodium yet indulgent potato recipe!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 4 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Dried thyme
- 2 tablespoons Fresh parsley
Instructions
Start by washing and peeling the Russet potatoes. Cut them into even-sized cubes, about 1-inch thick, to ensure they cook evenly.
Place the potato cubes into a large bowl of cold water and let them soak for at least 10 minutes. This helps to remove excess starch, which ensures crispiness.
Drain the potatoes and pat them dry using a clean kitchen towel or paper towels. Removing excess moisture is crucial for achieving a crispy texture.
In a large skillet or frying pan, heat 4 tablespoons of olive oil over medium-high heat. Make sure the oil is hot before adding the potatoes to prevent sticking.
Add the dried potato cubes to the skillet in an even layer. Avoid overcrowding the pan; if necessary, cook the potatoes in batches.
Cook the potatoes without stirring for the first 5 minutes. This helps develop a crispy crust on one side.
Sprinkle garlic powder, onion powder, paprika, black pepper, and dried thyme over the potatoes.
After 5 minutes, gently turn the potatoes to allow them to brown on all sides. Continue cooking for another 20-25 minutes, turning occasionally, until the potatoes are golden brown and crispy.
Once cooked, remove the potatoes from the skillet and place them on a plate lined with paper towels to absorb any excess oil.
Serve the crispy fried potatoes hot, garnished with freshly chopped parsley for added flavor and color.
Nutrition Facts
Calories |
1701 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.5 g | 72% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 178 mg | 8% | |
| Total Carbohydrate | 270.5 g | 98% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 14.3 g | ||
| Protein | 36.1 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 219 mg | 17% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 6905 mg | 147% | |
*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.
