Crispy Meat-Sauced Potato Fries (Bánh Khoai Tây Sốt Thịt Băm)

Viral meat-loaded thick potato fries with a crispy outer shell, pillowy potato puree interior, savory tomato minced pork sauce, and a creamy yogurt drizzle.

Ingredients

• 1 kg potatoes
• 1 slice cheese
• 1 piece butter
• to taste sea salt
• to taste black pepper
• 130 g cornstarch
• 3 tbsp plain yogurt
• 1 tbsp honey mustard sauce
• 200 g minced pork
• 0.5 cup minced onion
• 1 cup diced tomatoes
• 1 packet tomato paste
• 1 tbsp light soy sauce
• 1 tbsp oyster sauce
• 2 tbsp cooking oil
• 1 tsp dried parsley

Instructions

1. 1Mash the Steamed Potatoes

   

   Place the freshly steamed potatoes into a glass bowl along with a slice of cheese, a piece of butter, sea salt, and black pepper. Use a potato masher to thoroughly mash the ingredients together into a smooth puree.

   Tip: Mash the potatoes while they are still hot so the butter and cheese melt smoothly into the mixture.
2. 2Add Cornstarch

   

   Add 130g of cornstarch to the prepared potato puree in the glass bowl. Mix everything together thoroughly until fully incorporated and combined into a dough consistency.

   Tip: Ensure the cornstarch is evenly distributed throughout the warm potato mixture for a uniform texture.
3. 3Flatten the Potato Mixture

   

   Transfer the potato mixture into a plastic bag. Use a wooden rolling pin to flatten the mixture evenly inside the bag before placing it in the refrigerator to freeze for 4 hours.

   Tip: Roll the mixture out to an even thickness to ensure the fries cook uniformly later.
4. 4Prepare the Sauce

   

   Place plain yogurt into a white bowl, then add honey mustard sauce, sea salt, and black pepper. Stir the ingredients together with a spoon until smooth and well blended, then set aside.

   Tip: Adjust the honey mustard and seasoning to taste to balance the creamy tanginess of the yogurt.
5. 5Cook the Minced Pork

   

   Heat cooking oil in a pan, then add the minced pork. Stir-fry over medium-low heat until the pork changes color and is partially cooked.

   Tip: Keep the heat at medium-low to prevent the minced meat from browning too quickly before the other ingredients are added.
6. 6Add Aromatics and Tomatoes

   

   Add minced onions and diced tomatoes directly into the pan with the cooked minced pork. Stir-fry the mixture until the tomatoes begin to soften and release their juices.

   Tip: Cook until the onions turn translucent to build a rich flavor base for the meat sauce.
7. 7Add tomato paste

   

   Pour a packet of tomato paste into the pan containing the stir-fried minced pork, onions, and diced tomatoes to enhance the flavor and richness of the sauce.

   Tip: Tomato paste gives the sauce a deeper color and a more concentrated umami tomato flavor.
8. 8Season the meat sauce

   

   Add a spoonful of light soy sauce and a spoonful of oyster sauce into the simmering tomato meat sauce, stirring continuously until the diced tomatoes melt completely and the sauce thickens.

   Tip: Simmer on medium-low heat so the sauce reduces evenly without burning at the bottom of the pan.
9. 9Cut the frozen potato mixture

   

   Take the frozen potato puree out of the refrigerator, remove the bag, and place it on a cutting board. Cut it evenly into long rectangular strips using a sharp knife.

   Tip: Keep the thickness of the strips uniform so they cook and crisp up evenly during frying.
10. 10Fry the potato strips

    

    Carefully place the cut potato strips into a pan of hot oil. Fry them over medium-high heat until they turn golden yellow and crispy, then remove and transfer to a serving dish.

    Tip: Ensure the oil is hot enough before adding the strips to prevent them from absorbing too much oil and becoming soggy.

Storage & Reheating

Burn It Off

Frequently Asked Questions