Crispy Ripped Idaho Potato Fritters with Parmesan and Herbs
Transform baked potatoes into irresistibly crispy fritters by ripping them into rustic chunks and double-frying until golden. The contrast between the fluffy interior and crispy exterior creates an addictive texture, while fresh parsley and Grana Padano cheese add bright, savory notes. This technique works beautifully with leftover baked potatoes, making it perfect for using up extras from dinner. The double-fry method ensures maximum crispiness that holds up well for entertaining or as an side dish for steak or roasted meats.
Ingredients
- 2 large Idaho potatoesrusset potatoes1:1none
similar starch content
- 4 tablespoons olive oil, divided
- salt and pepper
- 5 cups canola oil
- 1 ½ tablespoons butter, melted
- ¼ cup curly parsley, choppedflat-leaf parsley1:1none
slightly different flavor profile
- 2 tablespoons Grana Padano Parmesan cheese, grated
Instructions
- 1
Heat oven to 400°F and position rack in top third
- 2
Wash potatoes with stiff brush under cold running water and dry
- 3
Coat potatoes with 1 tablespoon olive oil and sprinkle with salt
- 4
Bake for approximately 50 minutes until completely cooked through
- 5
Cool potatoes overnight
- 6
Heat canola oil in sauce pot to 375°F
- 7
Rip potatoes into medium to small bits, leaving skin on
- 8
Deep fry potato shreds for 2 minutes
- 9
Remove from oil and refrigerate until serving
- 10
Re-fry potatoes for 1 minute until crisp when ready to serve
- 11
Remove from fryer and place in large bowl
- 12
Toss with remaining olive oil and melted butter
- 13
Season with salt and pepper
- 14
Add parsley, reserving 1 teaspoon for garnish, and half the grated cheese
- 15
Toss lightly
- 16
Place in serving dish and sprinkle with remaining parsley and cheese
Tips
Use day-old baked potatoes for best results as they hold together better when ripped and fried.
The double-fry technique creates maximum crispiness - don't skip the refrigeration step between fries.
Rip potatoes by hand rather than cutting for irregular edges that crisp up beautifully.
Good to Know
Best served immediately but can be held warm in low oven for 30 minutes
Potatoes can be baked and first-fried up to 1 day ahead, refrigerate until final frying
Serve immediately while hot and crispy as a side dish
Common Mistakes
Don't skip the overnight cooling step or potatoes may fall apart when ripped
Avoid overcrowding the fryer which will lower oil temperature and reduce crispiness
Don't over-season initially as cheese and final seasoning will add more salt
Substitutions
slightly different flavor profile
FAQ
Can I use other potato varieties besides Idaho potatoes?
Russet potatoes work similarly due to their high starch content, but waxy potatoes like red or fingerlings won't achieve the same fluffy interior texture.
What if I don't have time for overnight cooling?
You can cool the baked potatoes in the refrigerator for at least 4 hours, though overnight cooling gives the best texture for ripping and frying.
How long will these keep if I make them ahead?
The twice-fried potatoes are best served immediately but can be held in a low oven for up to 30 minutes before losing crispiness.