Crispy Spiced Potato Fingers
Golden, crunchy potato fingers made from boiled potatoes mixed with spices and flour. Easy homemade snack with a soft interior and perfectly crisp exterior that beats takeout every time.
Equipment
- 1 | Large pot | for boiling potatoes
- 1 | Mixing bowl |
- 1 | Sharp knife |
- 1 | Deep frying pan |
- 1 | Slotted spoon | for removing fries
- 1 | Parchment paper | for shaping
Ingredients
- 4 | medium | potatoes |
- 1/2 | cup | all-purpose flour |
- 1/4 | cup | cornstarch |
- 1 | tsp | red chili flakes |
- 1 | tsp | cumin powder |
- 1/2 | tsp | black pepper |
- 1 | tsp | salt |
- 2 | tbsp | fresh coriander | chopped
- 1 | | oil | for deep frying
Instructions
- Cut potatoes into chunks and boil in salted water until soft.
- Drain well and let cool slightly.
- Place potatoes in a bowl and add flour, cornstarch, chili flakes, cumin, pepper, salt, and coriander.
- Mash and knead into a soft dough.
- Flatten the dough into a rectangle on parchment paper.
- Cut into even sticks with a knife.
- Heat oil in a deep pan over medium heat.
- Fry the sticks in batches until golden and crisp.
- Drain on paper towels and serve hot.
- Tip: Keep oil at medium heat so the fingers cook through without burning.
Notes
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat in a hot oven or air fryer to restore crispiness.
For extra spice, increase the chili flakes to taste.
Dough can be prepared ahead and refrigerated before cutting and frying.
Reheat in a hot oven or air fryer to restore crispiness.
For extra spice, increase the chili flakes to taste.
Dough can be prepared ahead and refrigerated before cutting and frying.