Country Fried Potatoes with Onions and Green Peppers


  • 4 Idaho® Russet Potatoes, peeled and cut crosswise into 1/4-inch-thick slices
  • Canola oil, as needed for frying
  • 2 tablespoons olive oil, for frying
  • 1 small green bell pepper, de-stemmed, seeded and thinly sliced
  • 1 small yellow onion, thinly sliced
  • 2 garlic cloves, minced
  • 1 tablespoon coriander seeds, toasted and ground
  • 1 tablespoon fennel seeds, toasted and ground
  • Kosher salt and freshly ground black pepper, to taste
  • 2 ounces fresh parsley, finely chopped
  • 1 ounce lemon zest


  1. Bring potato slices to a boil in a large pot of salted water; cook until just tender, 8 to 10 minutes. Drain potatoes and spread on paper towels to dry.
  2. Heat 2 inches of canola oil in a 6-quart saucepan until a deep-fry thermometer reads 375°F (or preheat oil in a deep fryer). Working in batches, deep-fry potatoes in a fry basket until crisp, about 7 minutes; drain in basket.
  3. In a separate sauté pan, heat olive oil over medium heat. Sauté bell pepper for 2 minutes. Add onion and garlic and sauté for 2 more minutes, until onions are slightly caramelized but not too Set aside and keep warm.
  4. While still hot, place fried potatoes and onion-pepper mixture in a bowl. Combine ground coriander and fennel; sprinkle over vegetables. Season with salt and pepper to taste. Toss to combine.
  5. Transfer to serving bowls and garnish with fresh parsley and lemon zest.
Print Recipe

Ricky Moore
Saltbox Seafood Joint
Durham, NC

Share this Recipe