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Peel the large potatoes and cut them into uniform chunks.

Place the potato chunks in a large pot and cover with water. Add a generous pinch of salt to the water. Bring to a boil and cook for 12-15 minutes, or until the potatoes are very soft and easily pierced with a fork.

Drain the cooked potatoes thoroughly. Mash the potatoes using a potato ricer or masher until completely smooth, ensuring there are no lumps. Allow the mashed potatoes to cool completely.

Once cooled, add the cornstarch (3-4 tablespoons), salt (1 teaspoon), black pepper (1/2 teaspoon), garlic powder (1 teaspoon), chilli flakes (1 teaspoon), paprika (1 teaspoon), and dried parsley (1 teaspoon) to the mashed potatoes.

Mix all the ingredients thoroughly with a spatula until the mixture forms a soft, uniform dough-like consistency.

Transfer the potato mixture into a large ziplock bag. Seal the bag, pressing out any excess air.

Using a rolling pin, flatten the potato mixture evenly inside the ziplock bag to a thickness of about 1 to 1.5 cm.

Place the flattened potato mixture in the ziplock bag into the refrigerator for 30 minutes to allow it to firm up.

Once firm, remove the potato mixture from the ziplock bag. Place it on a clean cutting surface and cut it into long, fry-like shapes.

In a deep pan or pot, heat enough oil for deep frying to 180°C (350°F). Use a kitchen thermometer to ensure accurate temperature.

Carefully place a batch of the potato fries into the hot oil, being careful not to overcrowd the pan.

Important: Do not move the fries for the first minute of frying. This allows them to set and prevents them from breaking apart.

Continue to fry the fries for 3-5 minutes, or until they are crispy and golden brown. Flip occasionally to ensure even cooking.

Remove the fried potatoes from the oil with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil. Immediately sprinkle with additional dried parsley.

Repeat with the remaining batches of potato fries. Serve hot, optionally drizzled with a white sauce and sprinkled with cheese powder or other green herbs for garnish.


Peel the large potatoes and cut them into uniform chunks.

Place the potato chunks in a large pot and cover with water. Add a generous pinch of salt to the water. Bring to a boil and cook for 12-15 minutes, or until the potatoes are very soft and easily pierced with a fork.

Drain the cooked potatoes thoroughly. Mash the potatoes using a potato ricer or masher until completely smooth, ensuring there are no lumps. Allow the mashed potatoes to cool completely.

Once cooled, add the cornstarch (3-4 tablespoons), salt (1 teaspoon), black pepper (1/2 teaspoon), garlic powder (1 teaspoon), chilli flakes (1 teaspoon), paprika (1 teaspoon), and dried parsley (1 teaspoon) to the mashed potatoes.

Mix all the ingredients thoroughly with a spatula until the mixture forms a soft, uniform dough-like consistency.

Transfer the potato mixture into a large ziplock bag. Seal the bag, pressing out any excess air.

Using a rolling pin, flatten the potato mixture evenly inside the ziplock bag to a thickness of about 1 to 1.5 cm.

Place the flattened potato mixture in the ziplock bag into the refrigerator for 30 minutes to allow it to firm up.

Once firm, remove the potato mixture from the ziplock bag. Place it on a clean cutting surface and cut it into long, fry-like shapes.

In a deep pan or pot, heat enough oil for deep frying to 180°C (350°F). Use a kitchen thermometer to ensure accurate temperature.

Carefully place a batch of the potato fries into the hot oil, being careful not to overcrowd the pan.

Important: Do not move the fries for the first minute of frying. This allows them to set and prevents them from breaking apart.

Continue to fry the fries for 3-5 minutes, or until they are crispy and golden brown. Flip occasionally to ensure even cooking.

Remove the fried potatoes from the oil with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil. Immediately sprinkle with additional dried parsley.

Repeat with the remaining batches of potato fries. Serve hot, optionally drizzled with a white sauce and sprinkled with cheese powder or other green herbs for garnish.
