Few things in life are as universally beloved as crispy potatoes. Whether fried, baked, or pan-seared, potatoes take on a new level of texture and flavor when prepared with care and a little creativity. These crispy potato rounds are a quick, simple, and incredibly satisfying way to enjoy potatoes—perfect as a snack, appetizer, or savory side dish.
They’re sliced into thin rounds, boiled just until tender, coated with a simple mixture of egg yolk and cornstarch, and pan-fried to golden crispiness. Each round has a soft, creamy center and a thin, crunchy outer shell that makes them endlessly poppable. With minimal ingredients and a straightforward method, this recipe proves you don’t need a lot of effort to create something crave-worthy.
Whether you’re cooking for guests, meal prepping for the week, or just looking for a quick salty bite, these potato rounds will deliver every time.
Ingredients
This recipe yields 2 to 3 servings as a snack or side.
2 large potatoes (peeled or unpeeled based on preference)
2–3 tablespoons cornstarch or all-purpose flour
1 egg yolk
Salt and pepper to taste
Oil for frying
Step-by-Step Instructions
1. Prepare the Potatoes
Start by washing and peeling your potatoes if desired. Leaving the skin on adds a rustic touch and extra texture, while peeling gives a cleaner, more uniform result. The choice is entirely yours.
Slice the potatoes into medium-thin rounds, about 0.5 cm thick. Try to keep the slices as uniform as possible so that they cook evenly. A mandoline slicer can help with consistency, but a sharp knife works just as well.
Once sliced, place the potatoes in a pot of salted water and bring to a gentle boil. Boil the slices just until they become tender but still hold their shape—about 4 to 6 minutes depending on thickness. You should be able to pierce them with a fork, but they shouldn’t be falling apart.
Drain the potatoes carefully in a colander and let them sit for a few minutes to release steam and excess moisture.
Allowing them to dry slightly before coating is key to achieving a crispy texture during frying.
2. Coat the Potato Slices
In a medium bowl, combine the egg yolk with a pinch of salt and pepper. Add the cornstarch or flour and whisk into a paste-like consistency.
Add the cooled potato slices to the bowl and gently toss or turn them to ensure each one is lightly coated. The coating should be thin and even—not overly thick or clumpy.
Cornstarch creates a crispier exterior with a lighter bite, while flour produces a more golden, slightly softer crust. You can use either one depending on your preference, or a mix of both for balance.
Make sure the slices are well separated and not sticking together before frying.
3. Fry the Potato Rounds
Heat a few tablespoons of oil in a large skillet or frying pan over medium heat. The oil should be hot enough that a drop of batter sizzles when it touches the surface, but not smoking.
Place the potato slices in the pan in a single layer, working in batches if necessary. Avoid overcrowding, which can cause the temperature to drop and result in soggy potatoes.
Fry each round for about 2 to 3 minutes on each side, or until golden brown and crisp. Use tongs or a spatula to flip them gently.
As they cook, you’ll notice the coating becomes golden and lacy around the edges, with the centers puffing up slightly. The natural starch in the potatoes contributes to this beautiful texture.
Once crisped on both sides, transfer the slices to a paper towel–lined plate to drain excess oil.
Repeat until all slices are fried, adding a bit more oil between batches if needed.
4. Serve Hot
Crispy potato rounds are best served immediately while hot and crackly. Lightly sprinkle with extra salt if desired and plate them up with your favorite dipping sauce.
Ketchup is a classic, but they also go well with sour cream, garlic mayo, ranch dressing, cheese sauce, or a spicy chili dip. For a gourmet twist, try a drizzle of truffle oil or a dusting of smoked paprika.
Serve them as an appetizer, side dish, or part of a snack platter. They’re also a perfect addition to breakfast alongside eggs or tucked into wraps and sandwiches.
Results: Crisp on the Outside, Tender Inside
The beauty of these crispy potato rounds lies in their texture. The double cooking method—boiling then frying—ensures the inside remains soft and creamy, while the thin exterior crisps up into a golden shell.
The light coating of cornstarch and egg yolk creates a barrier that seals in moisture and amplifies crunch. The result is similar to a cross between hash browns and fries but in a neat, snackable form.
With just a few ingredients and a short prep time, these deliver the kind of flavor and satisfaction you’d expect from a far more complicated recipe.
Storage and Reheating
While best eaten fresh, these potato rounds can be stored and reheated with good results.
Refrigeration: Let the cooked rounds cool completely. Store in an airtight container in the fridge for up to 2 days.
Reheating: Reheat in a skillet with a small amount of oil over medium heat until warm and re-crisped. You can also use an oven or air fryer at 180°C (350°F) for 5 to 8 minutes.
Avoid microwaving, as it softens the crispy coating.
Freezing: It’s not ideal to freeze after frying, but you can freeze the boiled and coated slices before frying. Freeze them in a single layer, then store in a freezer bag. Fry directly from frozen, allowing an extra minute or two of cook time.
Flavor Variations
This basic recipe is a great canvas for experimenting with spices and seasonings. Try some of the following variations for different flavor profiles:
Cheesy Crust: After frying, sprinkle with grated Parmesan or a mix of shredded cheese while still hot so it melts slightly.
Garlic Herb: Add garlic powder, dried parsley, or Italian seasoning to the coating mixture.
Spicy Kick: Mix chili flakes or cayenne into the batter or sprinkle over finished slices.
Paprika Crunch: Dust with smoked paprika or chipotle powder after frying for smoky flavor and color.
Sweet-Savory: Sprinkle lightly with sugar and a pinch of salt post-fry for a sweet-salty combo.
Tips for Success
- Use starchy potatoes like Russets or Yukon Golds for the best creamy centers and crisp edges.
- Do not overboil. You want the slices to be tender, not falling apart. Overcooked potatoes break easily during coating.
- Let them cool before coating. Hot slices will steam in the batter, making it soggy.
- Even slicing is crucial. Consistent thickness ensures even cooking and prevents some from burning while others remain soft.
- Fry in small batches. Give each slice enough room to crisp properly. Overcrowding leads to uneven browning.
- Drain well after frying. Paper towels or a wire rack help remove excess oil and keep the texture light.
Serving Suggestions
These crispy potato rounds are extremely versatile. Serve them alongside:
- Grilled meat or roasted chicken for a hearty dinner
- Eggs and toast for a satisfying breakfast
- Burgers or sandwiches instead of fries
- A mezze platter with hummus, olives, and flatbread
- A cheese board with dips and pickled vegetables
They’re also great for parties. Serve in small paper cones or baskets with a variety of sauces. Kids love them, and they’re gluten-free if you use cornstarch instead of flour.
Cultural Note
Fried potato dishes are enjoyed across the globe in countless forms—French fries, Spanish patatas bravas, Indian aloo tikki, American hash browns, Korean gamja-jeon, and more. This recipe borrows the simplicity and crisp factor of these global favorites while using a basic prep method accessible in any kitchen.
The technique of boiling then frying helps produce a tender interior and crisp shell, much like classic Belgian fries. The addition of egg yolk and starch makes these closer to a delicate fritter, offering more structure and flavor than plain pan-fried potatoes.
This dish reflects a home-style approach to comfort food, relying on basic ingredients and smart technique to turn humble potatoes into something genuinely craveable.
Final Thoughts
These crispy potato rounds check all the boxes: easy to make, budget-friendly, family-approved, and endlessly adaptable. They offer everything you could want in a snack—crunch, flavor, satisfaction—and require little more than pantry staples and a hot pan.
Whether you serve them as a quick afternoon bite, an elegant side dish, or a midnight snack, they’ll be devoured in minutes. Once you try them, you’ll find yourself making them again and again—customizing the flavors, adding new dips, or just enjoying them exactly as they are.
Simple, crispy, and completely addictive—this is how potatoes were meant to be eaten.