How to fry potatoes without getting soggy?

Steps for crisp, non-soggy fried potatoes

The key is removing excess surface starch, controlling moisture, using the right oil temperature, and not overcrowding the pan. Choose waxy or all-purpose potatoes depending on the texture you want; starchy types crisp well but can be fragile.

Preparation matters. Slice or cube potatoes evenly for uniform cooking. Soak cut potatoes in cold water for at least 30 minutes to draw out surface starch—this helps prevent sticking and promotes crisping. Rinse and dry thoroughly before frying; any residual moisture will create steam and soften the exterior.

Frying technique:

• Use a high-smoke-point oil like vegetable, canola, or peanut oil.
• Heat oil to 350–375°F (175–190°C) for deep frying, or use a hot skillet for pan-frying.
• Fry in batches to avoid overcrowding, which lowers the oil temperature and produces sogginess.
• Drain on paper towels and season immediately.

Two-stage frying gives excellent results. Par-cook the potatoes at a lower temperature until tender, then finish at a higher temperature to crisp the exterior. For skillet frying, get the pan hot, add oil, and leave potatoes undisturbed long enough to form a golden crust before turning.

Tips and troubleshooting:

• Soggy fries: Oil too cool or too many pieces at once.
• Burned outside, raw inside: Pieces uneven or oil too hot.
• Soft pan-fried potatoes: Add a splash of broth or cover briefly to finish cooking, then uncover to crisp.

Following these steps yields potatoes that are golden and crisp on the outside with a tender interior—perfect for fries, home fries, or skillet hash.