These golden potato squares have crisp edges and soft, fluffy centers flecked with fresh herbs. This version, inspired by the pictured dish, uses mashed potatoes and cornstarch to create bite-sized squares that hold their shape while frying. Serve them as a snack, appetizer, or side dish with your favorite dipping sauce.
**Ingredients**
* 1½ lb (680 g) starchy potatoes, such as Russet or Maris Piper
* ½ cup (60 g) cornstarch, plus a little extra for dusting
* 3 tablespoons finely chopped fresh parsley
* 1 teaspoon garlic powder
* ¾ teaspoon salt, or to taste
* ½ teaspoon black pepper
* ½ teaspoon paprika, optional
* Neutral oil, such as sunflower or canola, for shallow frying
**Instructions**
1. **Prepare the potatoes:** Peel the potatoes and cut them into evenly sized chunks. Place in a saucepan and cover with cold water.
2. **Boil until tender:** Bring to a boil, then reduce to a steady simmer. Cook for 15–20 minutes, or until a fork slides easily through the pieces.
3. **Drain thoroughly:** Drain the potatoes well. Return them to the warm saucepan over low heat for 1–2 minutes, shaking gently to help excess moisture evaporate. Remove from the heat.
4. **Mash and cool:** Mash until smooth without adding milk, butter, or water. Spread the potatoes slightly in the pan and let them cool for about 10 minutes, until warm rather than steaming hot.
5. **Make the potato mixture:** Add the cornstarch, parsley, garlic powder, salt, pepper, and optional paprika. Mix gently until a soft, cohesive dough forms. It should hold together when pressed. If it remains very sticky, add extra cornstarch 1 tablespoon at a time, using only as much as needed.
6. **Shape into a slab:** Place the mixture between two sheets of parchment paper. Roll or press into a rectangle approximately ½ inch thick. Keep the thickness even so the squares cook uniformly.
7. **Chill:** Transfer the slab, still on its parchment, to a tray. Refrigerate for 30 minutes to firm it up and make cutting easier.
8. **Cut into squares:** Remove the top sheet of parchment. Lightly dust a sharp knife with cornstarch and cut the slab into approximately 1½-inch squares. Gently separate the pieces.
9. **Heat the oil:** Pour enough oil into a heavy skillet to reach about ½ inch deep. Heat over medium heat to approximately 350°F (175°C). The oil should sizzle steadily when a small piece of potato mixture is added.
10. **Fry in batches:** Carefully lower several squares into the oil, leaving space between them. Fry for 2–3 minutes per side, until golden and crisp. Allow the first side to form a crust before turning with a thin spatula. Adjust the heat as needed between batches.
11. **Drain and serve:** Transfer the cooked squares to a wire rack set over a baking sheet. Sprinkle lightly with extra salt if desired. Serve hot for the crispest texture.
**Tips**
* **Keep the potatoes dry:** Thorough draining and brief steam-drying help prevent a sticky mixture.
* **Use starchy potatoes:** They mash easily and create a fluffy center.
* **Avoid overmixing:** Excessive working can make mashed potatoes gluey.
* **Chop herbs finely:** Small pieces distribute evenly and make the squares easier to cut.
* **Do not overcrowd the pan:** Too many pieces lower the oil temperature and can make the squares greasy.
* **Turn gently:** Let a golden crust form before moving the pieces.
* **Keep batches crisp:** Hold cooked squares on a rack in a 200°F (95°C) oven while finishing the rest.
**Optional Cooking Methods**
**Air Fryer:** Lightly brush both sides with oil. Arrange in a single layer and air-fry at 390°F (200°C) for 12–16 minutes, turning carefully halfway through. Work in batches and cook until golden.
**Oven:** Place on a parchment-lined baking sheet and brush both sides with oil. Bake at 425°F (220°C) for 25–30 minutes, flipping halfway through.
These methods produce a slightly different crust from shallow frying. Cooking times vary with thickness and equipment.
**Serving Suggestions**
Serve with garlic yogurt sauce, ketchup, spicy mayonnaise, or sweet chili sauce. For a quick garlic dip, mix ½ cup plain Greek yogurt with 1 small grated garlic clove, 1 teaspoon lemon juice, and a pinch of salt.
The squares also pair well with grilled chicken, fish, burgers, or a fresh cucumber and tomato salad.
**Storage**
Refrigerate cooled leftovers in an airtight container within 2 hours and use within 3–4 days.
Reheat in an air fryer at 375°F (190°C) for 5–8 minutes or in an oven at 400°F (200°C) for 10–15 minutes, until hot and crisp. Microwaving softens the crust.
To freeze, arrange cooled cooked squares on a tray until firm, then transfer to a freezer-safe container. Freeze for up to 2 months and reheat directly from frozen, allowing extra time.
**Estimated Nutritional Information**
Per serving, based on six servings and approximately 3 tablespoons of oil absorbed across the batch:
* **Calories:** 195
* **Protein:** 2 g
* **Carbohydrates:** 32 g
* **Fat:** 7 g
* **Fiber:** 2–3 g
Actual values vary, especially with the amount of frying oil absorbed. Dipping sauces are not included.
**Recipe Benefits**
* Uses a short list of accessible ingredients.
* Provides carbohydrates for energy and some potassium from potatoes.
* Contains no dairy or eggs in the base recipe.
* Can be prepared ahead and cooked shortly before serving.
* Offers oven and air-fryer options for those who prefer them.
**Questions and Answers**
**Can I use leftover mashed potatoes?**
Yes, if they are fairly dry and contain little added milk or butter. Rich, loose mashed potatoes may need more cornstarch and may not hold their shape as well.
**Why are my squares falling apart?**
The mixture may be too wet, insufficiently chilled, or turned before a crust forms. Dry the potatoes thoroughly, chill the shaped dough, and fry a single test piece before cooking a full batch.
**Can I add cheese?**
Yes. Fold in â…“ cup finely grated Parmesan or cheddar. Avoid large amounts, which can make the squares leak or stick during frying.
**Can I prepare the dough ahead?**
Yes. Cover the shaped slab tightly and refrigerate for up to 24 hours. Cut and fry when ready.
**Can I replace the parsley?**
Finely chopped chives or cilantro work well. You can also use 1 teaspoon dried mixed herbs instead.
**Why are the squares greasy?**
The oil may be too cool or the pan overcrowded. Fry in small batches and let the oil return to temperature between batches.
