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Crispy Potato Pompoms
25m
8m
2-4
Why you’ll love it 😋
Here's the secret to those wildly crispy edges… cut deep, not through, then work that seasoned flour into every nook. A quick fry later and your potatoes come out looking very pleased with themselves.
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Ingredients 🛒
Shop at an ALDI price
- Potatoes, small and peeled6
- Water4 cups
- Salt2 tbsp
- Plain flour½ cup
- Smoked paprika1 tsp
- Cumin1 tsp
- Garlic powder1 tsp
- Onion powder1 tsp
- Black pepper½ tsp
- Vegetable oilTo fry
- Parsley, finely choppedTo serve (optional)
- Chives, finely choppedTo serve (optional)
Method ⏲️
Cross-hatched potatoes fried until crisp and golden.
Step 1: Cut your potatoes
Trim the ends off 6 peeled potatoes so they can stand flat. Place each potato between two chopsticks on a chopping board. The chopsticks will act as a guide, preventing the knife from cutting all the way through the potato. Slice thinly across the potato, then turn it 90° and slice again to make a grid, leaving the base intact so it stays in one piece.
Step 2: Soak & dry
Stir 2 tbsp salt into 4 cups water in a bowl. Soak your potatoes for 30 minutes, then drain and pat them very dry so your flour sticks properly.
Step 3: Coat them up
Mix ½ cup plain flour, 1 tsp smoked paprika, 1 tsp cumin, 1 tsp garlic powder, 1 tsp onion powder and ½ tsp black pepper. Press the flour mix right into all the cuts on your potatoes.
Step 4: Fry & finish
Heat your vegetable oil to 180°C in a deep pan. Fry your potatoes in batches for 5-8 minutes until golden and crisp, then drain, season while hot and top with parsley and chives if using. Get stuck in straight away, while those edges are at their crispiest.
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