Time Required: 2 hours of active work, plus however long you chill the potatoes after steaming.

Truck Stop Potatoes

Glorious, salty, fluffy fried potatoes sure to fill you with joy while they fill your arteries.

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This recipe comes from the KOps team where I work. These potatoes may forever be lost from the office, but at least this recipe lives on.

Truck Stop Potatoes


  • 4-5 large russet potatoes
  • Canola, vegetable, or peanut oil (as much as you need to fill your frying vessel of choice to about 2" deep)
  • Kosher salt


  1. Steam the potatoes (can be done a day in advance if desired):
    1. Wash and scrub the potatoes with cold water and pat dry.
    2. Fill a large bowl with cold water, then dice the potatoes into 1.5"-2" pieces (usually 16 pieces per potato) and place immediately into the bowl of cold water. Leave the skin on as you dice the potatoes.
    3. Place a steamer basket into the bottom of a large pasta pot or stock pot and add water to the pot until it reaches just below the bottom of the steamer basket.
    4. Drain the water from the bowl with the potatoes and place the potatoes into the steamer basket in the large pot.
    5. Cover the pot with a lid and steam the potatoes for 20-30 minutes, until soft but not mushy (a fork enters each potato easily, but the potato still holds its shape and doesn't fall apart).
    6. Remove from the steamer in batches and place them immediately into a tupperware with a lid. Close the lid, hold it tightly, and shake it vigorously for a few seconds to break up the potatoes and give them texture. Place the shaken potatoes onto a sheet pan to cool to room temperature, and repeat until all potatoes are shaken.
    7. Once all the potatoes are cooled to room temperature, cover the sheet pan with foil or transfer the potatoes to a lidded container and place them in the fridge until you're ready to fry them.
  2. First fry:
    1. Fill a large pot or dutch oven with roughly 2" of oil (enough to cover the potatoes in oil) and heat it to 300°F (using a thermometer to make sure it stays around 300°F as you fry the potatoes).
    2. Place a wire cooling rack in a sheet pan to use as a landing zone for fried potatoes.
    3. Fry the potatoes in batches for 5-7 minutes, until lightly golden brown.
    4. Remove them from the fryer with a metal spider strainer or mesh strainer and drain most of the oil back into the pot, then place them on the wire rack in the sheet pan to drain any remaining oil off and let them cool until you're ready to do the second fry and serve them.
  3. Second fry:
    1. Heat the oil up to 350°F
    2. Fry the potatoes in batches for 3-5 minutes, until crispy and dark brown.
    3. Remove them from the fryer with the spider strainer or mesh strainer and toss them in a bowl with salt. Serve warm.