You know those appetizers that disappear faster than you can say “dig in”? That’s exactly what happens every time I make these crispy potato coins. Picture this: golden rounds of potato, pan-fried to absolute perfection with edges that shatter when you bite into them, topped with a spicy mayo kick and a garlic herb drizzle that’ll make your taste buds sing. I first made these for a backyard BBQ last summer, and let me tell you – they were gone before the burgers even hit the grill. Now they’re my go-to whenever I need something guaranteed to wow a crowd.
The magic happens when you get that perfect contrast between the crispy exterior and the creamy potato inside. And those sauces? Oh boy. The spicy mayo brings just enough heat to keep things interesting, while the fresh garlic and herb drizzle cuts through with bright, herby goodness. Whether you’re serving them as an appetizer with cocktails or as a fun side dish, these little coins pack serious flavor in every bite.
Why You’ll Love These Crispy Potato Coins
Trust me, once you try these golden little beauties, you’ll be hooked. Here’s why:
- Crazy crispy: That perfect crunch-to-creamy ratio will have you reaching for “just one more” every time.
- So easy: Just slice, boil, and fry—no fancy techniques needed.
- Party superstar: I’ve never brought these to a gathering without someone asking for the recipe.
- Sauce heaven: The spicy mayo and garlic herb drizzle take these from good to “oh my goodness!”
- Versatile: Serve ’em hot as an appetizer or cold as a picnic side—they work anywhere.
Seriously, what’s not to love? These potato coins are like edible happiness.
Ingredients for Crispy Potato Coins
Okay, let’s gather our potato coin dream team! Here’s everything you’ll need to make these crispy little wonders:
- 2 lbs Yukon Gold potatoes (or russets if that’s what you’ve got) – scrubbed clean but leave the skins on for extra texture
- 2 tbsp olive oil (plus more as needed) – the crispy-maker!
- 1 1/2 tsp kosher salt – I’m generous with seasoning
- 1/2 tsp black pepper – freshly ground if you can
- 1/2 tsp garlic powder (optional) – my secret flavor booster
Now for the sauces that take these from good to “can’t stop eating”:
- 1/2 cup mayonnaise – full-fat for best texture
- 1-2 tbsp sriracha – adjust to your heat tolerance
- 1 tsp lemon juice – that bright zing!
- 1/2 tsp smoked paprika – for that subtle smokiness
- Pinch of salt – balances the flavors
And don’t forget the garlic herb drizzle – it’s what makes these truly special:
- 1/3 cup olive oil – good quality makes a difference
- 1/2 cup fresh parsley (or cilantro if you prefer) – must be fresh!
- 2 cloves garlic – minced super fine
- 1 tbsp red wine vinegar (lemon juice works too) – the acid cuts through richness
- 2 tbsp chopped chives – for that perfect finishing touch
How to Make Crispy Potato Coins
Alright, let’s get cooking! The secret to perfect potato coins is all in the technique – but don’t worry, it’s easier than you think. Here’s how I do it:
First, slice those scrubbed potatoes into 1/4-inch thick rounds – I call them coins because they’re about the size of quarters. Don’t stress about perfection here, just try to keep them roughly the same thickness so they cook evenly. Now, here’s the trick: we’re going to parboil them in salted water for just 5-6 minutes until they’re barely tender. This step ensures the insides get creamy while leaving the outsides ready to crisp up beautifully.
After draining, let those potatoes steam-dry for about 5 minutes – this helps remove excess moisture so they’ll fry up crispier. While they’re drying, heat up your skillet with a couple tablespoons of olive oil over medium-high heat. When the oil shimmers, add your potato coins in a single layer (this is crucial – overcrowd the pan and they’ll steam instead of fry). Fry them for 4-5 minutes per side until they’re that gorgeous golden-brown color we’re after. Season them with salt and pepper while they’re still piping hot – the seasoning sticks better this way!
Preparing the Spicy Mayo
While your potato coins are crisping up, let’s make that addictive spicy mayo! Just stir together mayonnaise, sriracha (start with 1 tbsp and add more if you’re feeling brave), lemon juice, smoked paprika, and a pinch of salt. Taste as you go – I usually end up adding an extra squeeze of lemon or dash of paprika until it’s just right.
Making the Garlic Herb Drizzle
For the garlic herb drizzle, combine olive oil with finely chopped fresh parsley (or cilantro if that’s your jam), minced garlic, red wine vinegar, salt, and pepper. Whisk it all together until it smells heavenly – the fresh herbs make all the difference here. Pro tip: let it sit for 10 minutes before serving to let those flavors really meld together.
Tips for Perfect Crispy Potato Coins
Want restaurant-quality crispy potato coins every time? Here are my hard-earned kitchen secrets:
Dry those potatoes! After boiling, let them steam-dry thoroughly – I even pat them with paper towels to remove every last drop of moisture. Water is the enemy of crispiness.
Single layer is key. I know it’s tempting to pile them in, but overcrowding the pan makes them steam instead of fry. Be patient and cook in batches.
Serve immediately. These beauties lose their crisp magic if they sit too long. Have your sauces ready and your guests waiting – they’re worth eating piping hot!
Serving Suggestions for Crispy Potato Coins
Oh, the possibilities! These crispy potato coins are like little edible canvases just waiting for your creativity. My absolute favorite way? Piled high on a rustic wooden board with both sauces drizzled artfully over the top and a generous sprinkle of fresh chives. The green against the golden potatoes makes them almost too pretty to eat – almost.
For parties, I serve them with small bowls of both sauces on the side so everyone can dip to their heart’s content. They’re fantastic alongside burgers instead of fries, or as part of a brunch spread with eggs. Last Christmas, I even stacked them vertically in a tower with sauce between each layer – talk about a showstopper!
Storing and Reheating Crispy Potato Coins
Okay, let’s be real – these rarely last long enough to store! But if you’ve got leftovers (you disciplined soul), here’s how to keep them tasty:
Pop them in an airtight container in the fridge for up to 2 days. When you’re ready for round two, skip the microwave – it’ll make them soggy. Instead, toss them back in a hot skillet or spread on a baking sheet in a 400°F oven for 5-7 minutes. That’ll bring back that glorious crunch!
Pro tip: Store the sauces separately and drizzle fresh when serving. The herb oil especially loses its vibrant color if it sits too long with the potatoes.
Nutritional Information for Crispy Potato Coins
Here’s the scoop on what’s in these crispy delights (per serving): About 360 calories, 25g fat (mostly the good kind from olive oil), 30g carbs, and 6g protein. Remember – nutrition can vary based on your exact ingredients and how generous you are with those delicious sauces!
FAQs About Crispy Potato Coins
What’s the best potato type to use?
Hands down, Yukon Golds are my first choice – their natural buttery flavor and creamy texture make perfect potato coins. Russets work too if that’s what you’ve got, but they’ll be slightly starchier.
Can I make these ahead of time?
You can parboil the potatoes up to a day in advance – just store them in the fridge until you’re ready to fry. The sauces also keep well for 2-3 days. But for ultimate crispiness, always fry just before serving!
Any sauce substitution ideas?
Absolutely! Swap the sriracha mayo for ranch dressing or pesto if you prefer. The garlic herb oil is divine, but sometimes I use chimichurri instead when I’m feeling fancy.
Why do my potato coins stick to the pan?
Make sure your oil is properly hot before adding potatoes (it should shimmer), and don’t move them too soon – let that golden crust form first. A well-seasoned cast iron skillet works wonders here!
Can I bake these instead of frying?
You can, but they won’t get quite as crispy. If baking, space them well on a parchment-lined sheet, brush with oil, and flip halfway at 425°F until golden – about 25 minutes total.
Share Your Crispy Potato Coins Experience
Did you make these golden beauties? I’d love to hear how they turned out! Drop a comment below or tag me on social – let’s swap potato coin stories and see your saucy creations. Happy crunching!
Print
Irresistible Crispy Potato Coins That Disappear in 5 Minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Crispy potato coins with spicy mayo and garlic herb drizzle, perfect as an appetizer or side dish.
Ingredients
- 2 lbs Yukon Gold potatoes (or russet), scrubbed
- 2 tbsp olive oil (plus more as needed)
- 1 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder (optional)
- 1/2 cup mayonnaise
- 1–2 tbsp sriracha (to taste)
- 1 tsp lemon juice
- 1/2 tsp smoked paprika
- Pinch of salt
- 1/3 cup olive oil
- 1/2 cup fresh parsley (or cilantro), finely chopped
- 2 cloves garlic, minced
- 1 tbsp red wine vinegar (or lemon juice)
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp chopped chives (or green onion)
Instructions
- Slice potatoes into 1/4-inch thick rounds (coins). Pat dry.
- Add potato coins to a pot of salted water. Bring to a simmer and cook 5–6 minutes until just barely tender. Drain well and let steam-dry 5 minutes.
- Heat a large skillet over medium-high heat with 2 tbsp olive oil. Add potatoes in a single layer (work in batches). Pan-fry 4–5 minutes per side until deeply golden and crispy. Season with salt and pepper while hot.
- Mix spicy mayo: stir mayo, sriracha, lemon juice, smoked paprika, and salt.
- Mix garlic herb drizzle: mix olive oil, parsley, garlic, vinegar (or lemon), salt, and pepper.
- Pile crispy potato coins onto a platter. Drizzle with spicy mayo and garlic herb sauce. Sprinkle with chopped chives and serve immediately.
Notes
- Use Yukon Gold potatoes for best texture.
- Adjust sriracha to taste for desired spiciness.
- Serve immediately for maximum crispiness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 10mg