There’s something magical about crispy potato rounds that makes them the perfect side dish for any meal. Golden and buttery on the outside, tender and fluffy on the inside—they’re the kind of simple comfort food that disappears fast at family dinners. I still remember my grandma sliding a plate of these onto the table, steam rising as we all reached for seconds. The secret? Getting that perfect crunch by soaking the potatoes first and frying them just right. Whether you call them potato coins or rounds, one bite of these crispy delights and you’ll understand why they’ve been a favorite in my kitchen for years.
Why You’ll Love These Crispy Potato Rounds
Trust me, once you try these golden little rounds, they’ll become your go-to side dish. Here’s why you’ll fall in love with them:
- Crazy Crispy: That perfect crunch on the outside with a soft, fluffy center—just like your favorite diner-style potatoes.
- Quick & Easy: Ready in under 35 minutes, with most of that being hands-off soaking time.
- Golden Perfection: Fried to a beautiful caramel color that makes them irresistible.
- Endlessly Versatile: Dress them up with garlic butter, Parmesan, or keep it simple with just salt and parsley.
Seriously, these disappear faster than I can make them—even my picky nephew sneaks extras!
Ingredients for Crispy Potato Rounds
Gathering the right ingredients makes all the difference with these golden rounds. Here’s what you’ll need:
- 4 medium Yukon Gold potatoes (or russet) – peeled if you prefer, cut into 1-inch thick rounds
- 3 tbsp cornstarch – the secret weapon for extra crispiness
- 1 tsp kosher salt plus more to taste – I always use coarse salt for better texture
- 1/2 tsp black pepper – freshly ground if you’ve got it
- 1/2 tsp garlic powder – because everything’s better with garlic
- 1/2 tsp paprika – for that gorgeous golden color
- 1/2 cup vegetable oil – for frying (about 1/4-inch depth in your pan)
- 2 tbsp unsalted butter, melted – for that rich finish
- 1 tbsp chopped parsley – fresh looks gorgeous but dried works in a pinch
Ingredient Notes & Substitutions
Don’t stress if you’re missing something! Here are my tried-and-true swaps:
- Potatoes: Russets work great if you don’t have Yukon Golds – just watch the frying time as they brown faster.
- Oil: Canola or peanut oil works too. Olive oil’s okay but has a lower smoke point.
- Cornstarch: Skip it for gluten-free, though your rounds won’t get quite as crispy.
- Seasonings: Add a pinch of red pepper flakes if you like heat, or sprinkle with Parmesan right after frying.
The beauty? This recipe forgives improvisation – I’ve made it a dozen ways and it’s always delicious!
Equipment You’ll Need for Crispy Potato Rounds
You don’t need fancy gadgets to make these golden beauties—just a few basics from your kitchen:
- Large skillet: My trusty 12-inch cast iron works perfectly for even frying.
- Paper towels: For draining those crispy rounds (trust me, you’ll go through a few sheets!).
- Pastry brush: To slather on that garlic butter at the end—fingers work in a pinch but get messy.
Nice-to-haves: A mandoline slicer if you want perfectly even rounds, but a sharp knife does the job just fine. That’s it—now let’s get frying!
How to Make Crispy Potato Rounds
Okay, let me walk you through my foolproof method for getting these potato rounds perfectly crispy every single time. First, grab those potatoes you’ve cut into thick rounds and give them a good rinse under cold water. This washes away excess starch that can make them gummy. Now here’s the secret step—soak them in fresh cold water for 20-30 minutes. I know, I know, waiting is hard, but trust me, this makes all the difference!
Drain those potatoes and pat them bone dry with paper towels or a clean kitchen towel. Any moisture left will cause splattering when frying. Now toss them with the cornstarch, salt, pepper, garlic powder and paprika until they’re evenly coated—like little potato snowflakes!
Heat about 1/4-inch of oil in your skillet over medium-high heat until shimmering (about 350°F if you’re using a thermometer). Fry the rounds in batches—don’t crowd the pan!—for 4-6 minutes per side until they’re that gorgeous deep golden brown. Transfer them to paper towels to drain, then immediately brush with melted butter and sprinkle with parsley while still piping hot. The sizzle when that butter hits them? Music to my ears!
Tips for Perfect Crispy Potato Rounds
Here are my hard-won tricks for potato round perfection:
- Dry them well: I mean REALLY dry—any dampness kills the crisp factor.
- Watch your heat: If rounds brown too fast, lower the heat slightly.
- Thermometer trick: Keep oil between 350-375°F for ideal crispness without burning.
- Single layer: Never overlap rounds while frying or they’ll steam instead of crisp.
Follow these and you’ll have rounds crispy enough to hear across the kitchen!
Serving Suggestions for Crispy Potato Rounds
Oh, the possibilities with these golden beauties! I love piling them high on a platter with little bowls of dipping sauces—garlic aioli is my personal weakness, but ranch or spicy ketchup disappear just as fast. They’re perfect alongside grilled steak or roasted chicken, or even tossed right into a crisp green salad for crunch. My kids go nuts when I shower them with extra Parmesan right before serving—the salty bits clinging to each crispy round? Absolute heaven!
Storing and Reheating Crispy Potato Rounds
Let’s be honest – these golden rounds are best fresh, but I’ve learned a few tricks for leftovers. Store them in an airtight container (they’ll keep for 2 days, though they lose some crisp). To reheat, skip the microwave – it turns them soggy! Instead, pop them in a 375°F oven or air fryer for 3-5 minutes until crispy again. The sizzle when they come out? Almost as good as fresh!
Crispy Potato Rounds FAQs
I’ve gotten so many questions about these golden beauties over the years—here are the answers to what folks ask most:
What’s the best potato for crispy rounds?
Yukon Golds are my top pick—they hold shape well and have that buttery flavor. Russets work too, just slice them slightly thicker since they brown faster.
Can I use different oils?
Absolutely! Vegetable oil’s my go-to, but peanut oil gives amazing crispness. Olive oil works in a pinch—just keep the heat medium to prevent smoking.
Can I prep ahead?
You can soak the sliced potatoes up to 4 hours ahead—just keep them submerged in water in the fridge. The cornstarch coating should wait until frying time though!
Help—my rounds aren’t crispy!
Nine times out of ten, it’s not drying the potatoes enough pre-frying. Pat them like you’re mad at them—every drop of moisture must go!
Nutritional Information for Crispy Potato Rounds
Here’s the scoop on what’s in these golden bites! A serving (about 1/4 of the recipe) packs roughly 410 calories with 22g fat. Remember—these numbers are just estimates. Your exact counts will vary based on potato size, oil absorption, and specific brands used. That said, everything’s better in moderation… though good luck stopping at just one serving!
Share Your Feedback
Did you make these crispy potato rounds? I’d love to hear how they turned out! Drop a comment below, snap a pic of your golden beauties, or tag me—nothing makes me happier than seeing your kitchen creations.
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35-Minute Irresistible Crispy Potato Rounds You Need Now
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Crispy Garlic Butter Potato Rounds are a simple yet delicious side dish. These golden, buttery rounds are crispy on the outside and tender on the inside, perfect for any meal.
Ingredients
- 4 medium Yukon Gold potatoes (or russet), peeled (optional) and cut into 1-inch thick rounds
- 3 tbsp cornstarch
- 1 tsp kosher salt (plus more to taste)
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/2 cup vegetable oil (for frying/shallow frying)
- 2 tbsp unsalted butter, melted
- 1 tbsp chopped parsley (or dried parsley)
- Optional: pinch of red pepper flakes or Parmesan for topping
Instructions
- Cut potatoes into thick rounds. Rinse well, then soak in cold water 20–30 minutes to remove excess starch. Drain and pat very dry.
- Toss potato rounds with cornstarch, salt, pepper, garlic powder, and paprika until evenly coated.
- Heat oil in a large skillet over medium-high heat (about 1/4-inch depth).
- Fry potato rounds in batches 4–6 minutes per side until deep golden and crisp. Transfer to a paper towel–lined plate.
- While hot, brush/toss with melted butter and sprinkle with parsley (and optional red pepper flakes/Parmesan). Serve immediately.
Notes
- For extra crispiness, ensure potatoes are fully dry before frying.
- Adjust seasoning to taste.
- Best served fresh, but can be reheated in an oven or air fryer.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 2g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 15mg