Quick Description
These Herb-Mixed Fried Potatoes are crispy on the outside, soft on the inside, and packed with fresh herb flavor. Tossed with parsley, mild spices, and a light cornstarch coating, they fry up golden and crunchy. Perfect as a snack, side dish, or party appetizer.
Servings & Timing
Serves: 3–4
Prep Time: 15 minutes
Cook Time: 10–12 minutes
Total Time: ~25 minutes
Ingredients List
- 4 large potatoes, peeled
- 2 cups fresh chopped parsley
- 1 tablespoon chicken stock powder or mashed green onions
- 2 tablespoons cornstarch
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper
- Frying oil, as needed
Step-by-Step Instructions
1. Prepare the Potatoes
Wash, peel, and cut the potatoes into medium cubes or thin wedges. Try to keep them similar in size so they cook evenly.
2. Remove Excess Starch
Rinse the potatoes in cold water 2–3 times until the water runs mostly clear. Drain well and pat completely dry using a kitchen towel.
3. Season & Coat
Place the dry potatoes in a large bowl.
Add chopped parsley, chicken stock powder (or mashed green onions), salt, and black pepper.
Sprinkle in the cornstarch and mix well until all potatoes are lightly coated.
4. Heat the Oil
Heat frying oil in a deep pan over medium-high heat. The oil should be hot but not smoking.
5. Fry Until Golden
Carefully add the potatoes in batches. Fry for 5–6 minutes, turning occasionally, until golden brown and crispy.
6. Drain & Serve
Remove the potatoes and place them on paper towels to drain excess oil. Serve hot in a basket or bowl.
Nutrition (Approximate per serving)
Calories: 280
Carbs: 40g
Fat: 12g
Protein: 5g
Fiber: 4g
Benefits
- Crispy without heavy batter
- Fresh herbs add flavor without extra calories
- Simple pantry ingredients
- Perfect side dish or snack
Additional Notes
- Do not overcrowd the pan while frying
- Make sure potatoes are fully dry before coating
- Adjust seasoning after frying if needed
Dietary Info
Vegetarian: Yes
Gluten-Free: Yes
Dairy-Free: Yes
Brief Introduction
These herb-mixed fried potatoes are a simple but flavorful upgrade from regular fries. The parsley adds freshness, while the light cornstarch coating creates that perfect crunch. They’re easy to make and always a crowd-pleaser.
Step-by-Step Cooking Guide
- Cut potatoes evenly for uniform cooking
- Rinse and dry well to ensure crispiness
- Coat lightly with cornstarch, not too much
- Fry in hot oil until golden
Ingredient Details & Substitutions
- Potatoes: Russet or Yukon Gold work best
- Parsley: Can be replaced with coriander or mixed herbs
- Cornstarch: Helps create a crispy outer layer
- Chicken stock powder: Can be replaced with garlic powder or onion powder
Recipe Variations & Serving Suggestions
- Add paprika or chili flakes for heat
- Toss with grated garlic after frying
- Serve with garlic mayo, ketchup, or yogurt dip
- Great alongside grilled chicken or burgers
Storage & Make-Ahead
- Best served fresh
- Store leftovers in the fridge up to 2 days
- Reheat in an air fryer or oven for best texture
FAQs
Can I bake instead of fry?
Yes, bake at 220°C (425°F) for 30–35 minutes, flipping halfway.
Why use cornstarch?
It creates a crispy coating without heavy flour.
Can I air fry these?
Yes, air fry at 200°C (390°F) for 18–20 minutes.
Optional Personal Story
This recipe is one of those simple comfort dishes that never fails. I love how fresh herbs transform basic potatoes into something special, especially when served hot and crispy straight from the pan.
