Description
Crispy and flavorful potato fingers perfect as a snack or appetizer. These deep-fried homemade fries are coated in a seasoned batter for an irresistible crunchy texture and delicious taste, served hot with your favorite dipping sauce.
Ingredients
Scale
Potato Fingers Ingredients
- 3 large russet potatoes, peeled and cut into finger-sized strips
- 2 tablespoons cornstarch
- 1/2 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1/2 teaspoon dried oregano
- 1/2 cup water
- Oil for deep frying
Instructions
- Prepare Potatoes: Rinse the cut potatoes in cold water thoroughly to remove excess starch, then pat them completely dry using a clean towel to prevent splattering during frying.
- Make Batter: In a mixing bowl, combine the all-purpose flour, cornstarch, garlic powder, paprika, black pepper, salt, and dried oregano. Gradually add the water while whisking until a smooth and slightly thick batter forms.
- Heat Oil: Heat oil in a deep pan or fryer to 350°F (175°C), ensuring there is enough oil to submerge the potato strips fully.
- Coat Potatoes: Dip each potato finger into the prepared batter, making sure it is evenly coated on all sides.
- Fry Potatoes: Carefully place the coated potato strips into the hot oil in batches, avoiding overcrowding to ensure even cooking. Fry for 4 to 5 minutes or until the potato fingers turn golden brown and crispy.
- Drain Excess Oil: Remove the fried potato fingers with a slotted spoon and place them on paper towels to soak up any excess oil.
- Serve: Serve the hot potato fingers immediately with your favorite dipping sauce for a delicious snack experience.
Notes
- For extra crunch, double fry the potato fingers by frying once at a lower temperature and then again at a higher temperature.
- Add chili powder or cayenne pepper to the batter if you prefer a spicy kick.
