Crispy, crumbled potatoes from Smitten Kitchen by Deb Perelman

  • potatoes
  • vegetable oil

  • EYB Comments

    The potatoes need to be boiled ahead and completely cold. See recipe for suggested accompaniments.

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Notes about this recipe

  • Eat Your Books

    The potatoes need to be boiled ahead and completely cold. See recipe for suggested accompaniments.

  • kbrooks on May 21, 2025

    Definitely use russet potatoes to achieve the right texture. Light and crispy. Full of flavor.

  • annettle on January 13, 2021

    It's hard to go wrong with fried potato (presuming you like fried foods and potatoes, I suppose, which we do!) but I was surprised by the taste of these, as it was much more like potato crisps than fries. I did have to cook in several small batches to keep the oil temperature up, so not the quickest option, but we didn't find them overly greasy or heavy. Definitely worth a try for potato fans.

  • Rutabaga on July 02, 2020

    I thought these were great! Not too greasy at all, but rather very crisp and almost light in texture. I used a thermometer to gauge the oil temperature, which may have helped. I did notice the temperature dropped quite a bit after I added the potatoes, which meant they took longer to cook, but they still didn't soak in too much of the oil. Still, it's rich enough (and time consuming enough) that it will be only an occasional dish. My boys especially loved these potatoes; they couldn't stop eating them!

  • Cathyschuh on April 13, 2020

    Not my favorite at all. I was expecting more french fry goodness and got more diner like greasiness....

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