These potato triangles make a quick, very crisp snack: a golden crust on the outside and a tender potato center scented with fresh herbs. Serve them with sweet chili sauce, ketchup, or a sour cream dip — perfect for tea, movie night, or a relaxed get-together with friends.
Ingredients
- Boiled potatoes — 4–5 pcs.
- Cornstarch or potato starch — 3–4 tbsp | 24–32 g
- Fresh herbs (parsley, cilantro) — 1 bunch
- Salt, ground black pepper, chili flakes — to taste
- Vegetable oil — for deep-frying
- Serving sauce (sweet chili, ketchup, etc.)
Step-by-Step Recipe
- Mash the boiled potatoes into a smooth purée with no lumps.
- Add the starch, finely chopped herbs, salt, and spices. Mix thoroughly until you have a thick, pliable mixture that does not stick to your hands.
- Transfer the mixture to a sheet of parchment, cover with a second sheet, and roll out into a slab about 1/2–5/8 in | 1–1.5 cm thick. Remove the top sheet.
- Use a knife to cut the slab into neat triangles.
- Heat the oil to 338–356°F | 170–180°C. Fry the triangles in batches for 2–3 minutes until golden brown, turning as needed.
- Transfer to paper towels to remove excess oil. Serve hot with your favorite sauce.
Nutritional Value (per 1 serving)
| Calories | 280 kcal |
| Protein | 4 g |
| Fat | 9 g |
| Carbohydrates | 48 g |
| Fiber | 4 g |
| Sodium | 600 mg |
📹 Watch video recipe in our Telegram channel
Tips and Variations
- For better shape, use cold potatoes and chill the mixture for 10–15 minutes after mixing.
- If the mixture feels too soft, add a little more starch; if it seems too dry, add a spoonful of water or oil.
- Do not overcrowd the oil: fry in small batches so the crust stays truly crisp.
- To bake instead of deep-frying, brush the triangles with oil and bake at 392°F | 200°C for 18–22 minutes until browned, flipping halfway through.
- Air fryer: 374°F | 190°C, 12–15 minutes; lightly spray with oil and shake the basket halfway through.
- Sauces for serving: sweet chili, sour cream with garlic and dill, tomato sauce, aioli, cheese dip.
FAQ
Can I make them without starch?
Starch is what helps create the crispness and bind the mixture. If you do not have it, you can use rice flour or wheat flour, but the crust will be less pronounced. Add it gradually, one spoonful at a time, until the mixture reaches the right consistency.
Why do the triangles fall apart in the oil?
Most often the mixture is too wet or the oil is not hot enough. Add a little starch, chill the shaped pieces well, and fry at 338–356°F | 170–180°C without overcrowding the pan.
Can I prepare and freeze them ahead of time?
Yes. Shape the triangles, arrange them on a board, and freeze until firm, then transfer to a bag. Fry or bake them straight from frozen, adding 2–3 minutes to the cooking time.