Crispy Thick-Cut Potato Fries
Savory Meat Sauce

Elevate your snack game with these ultra-crispy, thick-cut potato fries. Made from a cheesy mashed potato dough, they are double-fried and smothered in a rich meat sauce and tangy yogurt dressing.

Ingredients

• 3 medium yellow potatoes
• 60 g shredded mozzarella or mild cheddar cheese
• 3 tbsp cornstarch (plus extra for coating)
• 1/2 cup plain yogurt
• 2 tbsp salad dressing (such as mayonnaise)
• 1 tbsp honey mustard
• 1 cup prepared meat sauce (bolognese or ragu)
• as needed cooking oil for frying

Instructions

1. 1Slice the potatoes

   

   Begin by peeling the potatoes and cutting them into even, thick slices on a cutting board. Cutting them to a uniform size ensures they will cook evenly when steamed.

   Tip: Cut the slices to a uniform thickness so they all finish cooking at the exact same time.
2. 2Steam the potatoes

   

   Transfer the thick potato slices into a steamer pot over a stovetop. Cover and steam them until they are completely tender and can be easily pierced with a fork.

   Tip: Make sure the water in the steamer is rapidly boiling before adding the potatoes to speed up the cooking process.
3. 3Mash the potatoes

   

   Once the potatoes are fully cooked and soft, pour them out of the steamer directly into a large metal mixing bowl. Use a manual potato masher to crush them into a smooth, lump-free puree.

   Tip: Mash the potatoes while they are still hot; they will break down much easier and yield a smoother texture.
4. 4Add shredded cheese

   

   Measure out 60g of shredded cheese and add it directly into the warm mashed potatoes. The residual heat from the potatoes will help the cheese melt and blend perfectly into the puree.

   Tip: Mozzarella or a mild cheddar works beautifully here to give the fries a slightly stretchy, rich interior.
5. 5Add cornstarch

   

   Add three spoonfuls of cornstarch to the potato and cheese mixture. The cornstarch acts as an essential binder, holding the puree together and ensuring the fries become crispy when cooked.

   Tip: If the mixture feels slightly too wet, you can add a tiny bit more cornstarch until it reaches a manageable dough-like consistency.
6. 6Mix into a dough

   

   Put on a pair of food-safe gloves and thoroughly knead the mixture by hand. Continue mixing until the potato puree, cheese, and cornstarch are completely combined and can be formed into a smooth ball.

   Tip: Knead gently but thoroughly to ensure there are no dry pockets of cornstarch left unmixed in the dough.
7. 7Press the potato mixture into a flat sheet

   

   Transfer the seasoned and mixed potato puree into a plastic bag, then use your hands to press and spread it out evenly into a flat sheet. This shapes the mixture for easy cutting later.

   Tip: Ensure the thickness is even across the entire bag so the fries cook uniformly.
8. 8Pour yogurt for the sauce

   

   Pour the yogurt into a clear glass pitcher or cup to serve as the creamy base for the tangy dressing.

   Tip: Use thick plain yogurt to ensure the final sauce texture remains rich and clings well to the fries.
9. 9Add dressing and honey mustard

   

   Squeeze salad dressing and honey mustard directly into the glass pitcher containing the yogurt, then stir everything together thoroughly.

   Tip: Mix continuously until the sauce achieves a smooth, uniform color and consistency before chilling.
10. 10Cut the frozen potato sheet into strips

    

    Take the completely frozen potato sheet out of the plastic bag and place it on a wooden cutting board, then slowly slice it into thick rectangular strips.

    Tip: Cut steadily and carefully since the sheet is frozen, keeping the strip widths uniform for an appealing look.
11. 11Coat potato strips with cornstarch

    

    Take each cut potato strip and carefully coat it with a thin layer of cornstarch across all sides on the cutting board.

    Tip: A thorough coating of cornstarch will create a wonderfully crispy crust when fried.
12. 12Fry the potato strips

    

    Carefully lower the coated potato strips into a deep pot filled with hot oil, frying them until golden brown, then perform a second fry until crispy before removing.

    Tip: Maintain a steady medium-high heat so the fries cook through evenly without burning the exterior.
13. 13Remove the fried potato sticks

    

    Carefully take out the second-fried potato sticks from the hot oil using chopsticks or a slotted spoon. Let any excess oil drip off before stacking them neatly onto a serving plate, ready to be smothered in sauce.

    Tip: Do this promptly after the second fry to prevent them from becoming greasy.

Storage & Reheating

Burn It Off

Frequently Asked Questions