Here’s a crispy potato sticks recipe that gives you that perfect crunch outside and fluffy inside—no sogginess, no shortcuts missed.
Crispy Potato Sticks (Extra Crunchy)
Ingredients
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3 large potatoes
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Cold water (for soaking)
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1 tablespoon cornflour (cornstarch)
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1 tablespoon rice flour (optional but highly recommended for extra crispiness)
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½ teaspoon salt (adjust to taste)
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½ teaspoon black pepper
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½ teaspoon paprika or chili powder (optional)
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Oil for frying
Step-by-Step Method
Step 1: Cut the Potatoes
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Peel the potatoes.
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Cut into thin, even sticks (matchstick or fries shape).
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Try to keep the size uniform so they cook evenly.
Step 2: Soak to Remove Starch
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Place the potato sticks in a bowl of cold water.
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Soak for 30 minutes (minimum 20 minutes).
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This removes excess starch and is key for crispiness.
Step 3: Parboil (Secret Step)
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Drain the potatoes and rinse once more.
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Bring a pot of water to a boil and add ½ teaspoon salt.
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Add potato sticks and boil for 3 minutes only.
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Drain immediately and spread on a clean towel.
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Pat completely dry—no moisture left.
Step 4: Coat for Crunch
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Transfer dried potatoes to a bowl.
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Add cornflour, rice flour, black pepper, paprika, and salt.
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Toss gently until every stick is lightly coated.
Step 5: Frying
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Heat oil over medium-high heat (170–180°C).
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Fry in small batches—do not overcrowd.
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Fry for 5–6 minutes, turning occasionally.
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Remove when golden and crisp.
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Drain on paper towels.
Extra-Crispy Tips
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Always fry in two batches if needed—crowding kills crispiness.
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If fries soften after frying, refry for 30–40 seconds just before serving.
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Sprinkle salt immediately after frying.
Variations
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Spicy: Add cayenne or peri-peri seasoning.
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Garlic sticks: Toss with garlic powder after frying.
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Cheese fries: Sprinkle parmesan or cheddar while hot.