Torn and Fried Potatoes Recipe

Torn and Fried Potatoes Recipe | DIY Joy Projects and Crafts Ideas

Image credits: America's Test Kitchen via YouTube


If you’re looking for a fun and unique potato recipe, I recommend these torn and fried potatoes from America’s Test Kitchen on YouTube. These potatoes will be your next favorite side dish with a soft interior and super crispy exterior. 


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Potatoes are a staple to many households and you probably already tried every recipe that you can do with this fantastic veggie. But I’m sure you never tried this one and you will love it the first time you will make it. Try this recipe today and see for yourself!


  • 2 1/2 lbs russet potatoes, unpeeled and scrubbed
  • 1 1/2 cups vegetable oil
  • 2 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1 whole egg
  • 4 tsp lemon juice
  • 1 1/2 tsp Dijon mustard
  • 1 minced garlic clove
  • 3/4 tsp table salt
  • 1/4 tsp sugar
  • a pinch of cayenne pepper


Step 1

Scrub the potatoes thoroughly, and then dry them completely. Once dried, prick each potato six times using a fork. Pop the potatoes in a 400 degrees F oven and bake them until they’re nice and tender (about an hour and 20 minutes). In the meantime, make the aioli dip. In your food processor, combine 1 whole egg, 4 tsp lemon juice, 1 1/2 tsp Dijon mustard, 1 minced garlic clove, 3/4 tsp table salt, 1/4 tsp sugar, and a pinch of cayenne pepper. Process for a few seconds until everything is blended. Stir in the vegetable oil gradually while still mixing. Once done, remove from the food processor and mix in 2 tbsp extra virgin olive oil. Set aside.

Making the aioli sauce for the torn and fried potatoes
Image credits: America’s Test Kitchen via YouTube

Step 2

Back to the potatoes, let them cool completely after baking, and then refrigerate them for at least three hours. Once done chilling, remove them from the fridge and start tearing them into 1 1/2″ pieces. Now, heat about a quart of cooking oil in a heavy-bottomed pot over medium-high heat, and deep fry the potatoes for about 13 to 15 minutes until they’re nice and golden brown. After frying, transfer them to a paper towel-lined sheet and season them with 1 tsp kosher salt. Serve with the aioli dip. Enjoy!

Deep frying the torn potatoes
Image credits: America’s Test Kitchen via YouTube

Torn and Fried Potatoes Recipe

Torn and Fried Potatoes Recipe

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