Fried Potatoes with Herbs: A Crispy and Flavorful Delight
- SABA
- Jun 25, 2024
- 9 min read
Updated: Oct 7
1 .Classic French Fries
France / Belgium (Global -Favorite)
2 servings
15 minutes
Ingredients:
4 large russet potatoes
Vegetable oil for frying
Salt to taste
Method:
Peel and cut potatoes into long thin strips.
Rinse in cold water to dissolve starch, then dry thoroughly.
Heat the oil in a deep fryer or big pan to 175°C (350°F).
Fry potatoes in batches for 4–5 minutes until pale golden. Remove and drain.
Heat oil to 190°C (375°F) and fry again for 2–3 minutes until golden and crisp.
Drain on paper towels, sprinkle with salt, and serve hot.
2 .Potato Wedges
France / Belgium (Global Favorite)
4 servings
35 minutes
Ingredients:
4 large potatoes
2 tbsp olive oil
1 tsp paprika
½ tsp garlic powder
Salt & pepper
Method:
Preheat oven to 200°C (400°F).
Wash and cut potatoes into thick wedges.
Toss wedges with olive oil, paprika, garlic powder, salt, and pepper.
Place on a baking tray in one layer.
Bake 30–35 mins, turning half-way, until golden and crispy.
3 .Potato Chips / Crisps
Global Classic (First popularized in the USA & UK)
4 servings
25 minutes
Ingredients:
3 large potatoes
Vegetable oil for frying
Salt
Method
Thinly slice potatoes using a mandoline.
Rinse and pat slices dry.
Heat oil to 175°C (350°F).
Fry in batches until golden and crispy.
Drain on paper towels, sprinkle with salt. Serve hot.
4 .Garlic Parmesan Potato Fries
Italy / USA Fusion
3 servings
30 minutes
Ingredients:
4 large potatoes, cut into fries
3 tbsp olive oil
3 cloves garlic, minced
50g grated Parmesan cheese
1 tsp dried parsley
Salt & pepper
Method:
Preheat oven to 200°C (400°F).
Toss potato fries with olive oil, salt, and pepper. Spread on a baking sheet.
Bake 30–35 mins until golden, halfway through flipping.
Top with minced garlic and Parmesan in last 5 mins.
Garnish with parsley and serve hot.
5 . Curly Fries
USA (American Diner / Fast Food Style)
3 servings
30 minutes
Ingredients:
4 large potatoes
2 tbsp vegetable oil
½ tsp paprika
½ tsp garlic powder
Salt
Method:
Use a spiralizer or curly fry cutter to make curly shapes.
Toss with oil, paprika, garlic powder, and salt.
Bake at 200°C (400°F) for 25–30 mins or deep fry at 180°C (350°F) until crispy.
6 .Hasselback Potatoes
Sweden (Scandinavian Classic)
4 servings
55 minutes
Ingredients:
4 medium potatoes
3 tbsp olive oil or melted butter
2 cloves garlic, sliced
Salt & pepper
Optional: rosemary, Parmesan
Instructions:
Preheat oven to 200°C (400°F).
Slice potatoes thinly across (not right through).
Insert garlic slices between some slices.
Brush with oil/butter, season with salt, pepper, and rosemary.
Bake 45–50 mins until crispy outside and tender inside.
Sprinkle Parmesan if desired, serve hot.
7 .Patatas Bravas (Spanish Fried Potatoes
Spain
3 servings
35 minutes
Ingredients:
4 large potatoes, cut into cubes
3 tbsp olive oil
Salt & pepper
½ cup tomato sauce
1 tsp smoked paprika
Optional: aioli for dipping
Instructions:
Boil potato cubes 5 mins, drain and let dry.
Heat oil and fry cubes golden brown and crispy.
Season with salt and pepper.
Toss with tomato sauce and paprika mix or serve sauce on top.
8 . Sweet Potato Fries
Global (Modern Health-Inspired Style)
3 servings
30 minutes
Ingredients:
2 large sweet potatoes, cut into fries
2 tbsp olive oil
½ tsp smoked paprika
Salt & pepper
Instructions:
Preheat oven to 200°C (400°F).
Toss fries with oil, paprika, salt, and pepper.
Arrange in a single layer on a baking sheet.
Bake 25–30 minutes, turning halfway, until crispy.
9 .Loaded Cheese & Bacon Fries
(USA)
4 servings
35 minutes
Ingredients:
4 large potatoes, cut into fries
150g shredded cheddar cheese
100g cooked bacon, crumbled
2 tbsp sour cream
2 tbsp chopped green onions
Salt & pepper
Method:
Preheat oven 200°C (400°F). Toss fries with oil, salt, and pepper.
Bake fries 25–30 mins until crispy, turning halfway.
Sprinkle hot fries with cheddar and bacon. Bake 2–3 mins until cheese is melted.
Top with sour cream and green onions before serving.
10 .Korea Tornado / Spiral Potatoes (Street Food Style)
Korea
Serving: Serves 2
Total Time: 30 mins
Ingredients:
2 large potatoes
Wooden skewers
2 tbsp oil
Salt, paprika, chili powder
Method:
Insert skewer lengthwise into potato.
Cut the potato with a spiral cutter or knife in one spiral along the skewer.
Brush with oil and season liberally.
Bake at 200°C (400°F) for 25–30 mins or deep-fry at 180°C till crisp.
11 .Indian Aloo Fry / Spicy Potato Cubes
Indian
3 servings
40 minutes
Ingredients:
4 medium potatoes, cut into small pieces
2 tbsp oil
1 tsp cumin seeds
1 tsp turmeric powder
1 tsp chili powder
1 tsp garam masala
Salt & fresh coriander for garnish
Method:
Boil diced potatoes for 5 mins, drain, and pat dry.
Heat oil in a pan, add cumin seeds until they sizzle.
Add potatoes and spices, fry on medium heat until golden and crispy.
Garnish with fresh coriander and serve hot.
12 . Poutine
Canada (Quebec Street Food)
2 servings
40 minutes
Ingredients:
4 large potatoes, cut into fries
200g cheese curds
300ml beef or vegetable gravy
Salt & pepper
Method:
Fry or bake fries until crispy and golden.
Heat the gravy separately.
Serve fries on a plate, top with cheese curds, and pour with hot gravy to slightly melt cheese.
13 .Patatas a la Provençale (Mediterranean Herb Fries)
France (Provence)
3 servings
35 minutes
Ingredients:
4 large potatoes, cut into wedges
3 tbsp olive oil
1 tsp dried thyme
1 tsp rosemary
2 cloves garlic, minced
Salt & pepper
Method:
Preheat oven to 200°C (400°F).
Toss potato wedges with olive oil, herbs, garlic, salt, and pepper.
Bake 30–35 mins until crispy and golden, halfway turning.
14 .Korean Sweet & Spicy Fries
Korea (Street Food Inspired)
3 servings
30 minutes
Ingredients:
4 large fries
2 tbsp gochujang (Korean chili paste)
1 tbsp honey
1 tsp sesame oil
Sesame seeds & chopped green onions
Method:
Fry or bake fries until golden.
Toss hot fries with a sauce of gochujang, honey, and sesame oil.
Garnish with sesame seeds and green onions.
15 .Truffle Parmesan Fries (Gourmet Style)
France / Modern Gourmet
3 servings
30 minutes
Ingredients:
4 large potatoes, cut into fries
2 tbsp truffle oil
50g Parmesan cheese, grated
Salt & pepper, black
Chopped parsley
Method:
Bake or fry fries until crispy and golden.
Toss fries with Parmesan, truffle oil, salt, pepper, and serve immediately, garnished with parsley.
alternatives
16 .Cajun-Spiced Fries (Southern USA Style)
USA (Louisiana)
3 servings
30 minutes
Ingredients:
4 large potatoes, cut into fries
2 tbsp oil
1 tsp paprika
1 tsp cayenne pepper
1 tsp garlic powder
Salt & black pepper
Method:
Mix fries with spices and oil.
Bake at 200°C (400°F) for 25–30 mins until crispy.
Serve hot with dipping sauce of your choice.
17 .Cheese & Bacon Potato Skins (Appetiser Style)
USA (Appetiser Style)
4 servings
35 minutes
Ingredients:
4 large potatoes
100g cheddar cheese
50g cooked, crumbled bacon
2 tbsp sour cream
Salt & pepper
Chopped green onions
Method:
Bake potatoes until cooked. Halve and scoop out some of flesh, leaving 0.5 cm thick shell.
Brush shells with oil and bake until lightly crisp.
Fill with cheese and bacon, bake until cheese melted.
Finish with sour cream and green onions.
18 .Indian Batata Vada (Potato Fritters)
India (Mumbai)
4 servings
45 minutes
Ingredients:
4 medium potatoes, boiled and mashed
1 tsp mustard seeds
1 tsp turmeric
1–2 green chilies, chopped
2 tbsp chopped coriander
Salt, as per taste
Besan (chickpea) flour batter for coating
Oil for deep frying
Procedure:
Mix mashed potatoes with spice, chilies, and coriander.
Roll tiny balls, coat with chickpea batter.
Deep fry at 180°C (350°F) until golden brown and crisp.
Serve hot with chutney.
19 .Indian Spicy Masala Fries
Indian
3 servings
35 minutes
Description:
Golden crispy fries tossed in an aromatic Indian spice mix with a pinch of tangy chaat masala — street food, flavorful, and addictive!
Ingredients:
3 large potatoes (russet or any starchy potato)
2 tbsp cornflour (for crispiness)
½ tsp turmeric powder
1 tsp red chili powder
½ tsp cumin powder
½ tsp coriander powder
1 tsp chaat masala
Salt to taste
Oil for deep frying
Fresh coriander leaves, chopped (for garnish)
Lemon wedges (to serve)
Instructions:
Peel and cut the potatoes into thin fries. Soak them in cold water for 30 minutes to remove excess starch.
Drain and dry thoroughly.
Mix the fries with cornflour, turmeric, chili powder, cumin, and coriander powder.
Heat oil in a deep vessel. Fry the potatoes on medium flame until crispy and golden.
Remove and soak on paper towels.
Sprinkle chaat masala and salt over hot fries. Mix well.
Garnish with chopped coriander leaves and serve lemon wedges and mint chutney.
20.Indian Aloo Chaat Fries
Indian
2 servings
15 minutes
Description:
A street food treat from India, these crispy fries are tossed with tangy tamarind and green chutneys, sprinkled with chaat masala, and garnished with fresh herbs, onions, and pomegranate seeds. Flavors galore, textures galore, colors galore!
Ingredients:
For the fries:
3 large potatoes, peeled and cut into thin fries
2 tbsp cornflour (optional, to make them super crispy)
Oil for deep frying
Salt to taste
For the chaat topping:
2 tbsp tamarind chutney
2 tbsp green coriander-mint chutney
½ tsp chaat masala
¼ tsp red chili powder
1 small onion, finely chopped
1 small tomato, finely chopped
2 tbsp fresh coriander, chopped
2–3 tbsp pomegranate seeds
1–2 tsp lemon juice
Instructions:
Make the fries:
Soak sliced potatoes in cold water for 30 minutes to drain excess starch.
Drain and dry. Lightly toss with cornflour (optional) to add extra crispiness.
Cook the potatoes:
Heat oil in deep pan or fryer to 350°F (175°C).
Fry potatoes in batches until golden and crispy. Drain and salt.
Make the chaat topping:
Tamarind chutney, green chutney, chaat masala, red chili powder, and lemon juice can be combined together in a large mixing bowl.
Construct the Aloo Chaat Fries:
Combine the fries with the chutney mixture until the fries are well coated.
Top with chopped onion, tomato, fresh coriander, and pomegranate seeds.
Serve immediately
Serve on a platter or ramekins, garnished with more coriander or sev (optional) for extra crunch.
21 .Belgian Double-Fried Frites
Belgium (Traditional Street-Style Frites)
4 servings
45-50 minutes
Description:
Authentic Belgian fries — airy inside, crispy outside — double-fried to golden and served with luxurious mayo or aioli.
Ingredients:
4 large potatoes (Bintje or Russet)
Oil for frying (traditional beef tallow, or vegetable oil)
Salt to taste
Belgian-style mayo or aioli, for serving
Instructions:
Peel and cut potatoes into thick sticks (about 1 cm thick).
Submerge them in cold water for 1 hour. Drain and dry.
First fry: Heat oil to 325°F (160°C). Fry potatoes in batches for 5–6 minutes until pale and tender. Drain and cool down.
Second fry: Reheat oil again at 375°F (190°C). Fry again for 2–3 minutes until extra crispy and golden.
Drain, sprinkle with salt immediately, and serve hot with creamy mayo.
22 .American Cheesy Loaded Fries
USA (Classic Diner / Game-Day Comfort Food)
3- servings
25 - minutes
Description:
Melted cheddar, crunchy jalapeños, sour cream, and spring onions on top of crispy fries — ideal comfort food snack.
Ingredients:
3 large potatoes or 400g frozen fries
1 cup shredded cheddar
2 tbsp sour cream
1 tbsp butter
½ tsp smoked paprika
Salt to taste
Toppings: sliced jalapeños, chopped spring onions, crumbled vegan bacon (optional)
Instructions:
Bake or deep-fry the fries until crispy and golden.
Melt the butter in a small pan, add paprika, and pour over fries.
Sprinkle shredded cheese on top and bake for 3–4 minutes until the cheese is gooey.
Top with dollops of sour cream and jalapeños, onions, and crumbled bacon.
Serve hot and gooey!
Japanese Furikake Fries
Japan (Modern Izakaya Fusion Snack)
3 servings
35 minutes
Ingredients:
For the Fries:
3 large russet potatoes (peeled and cut into fries)
3 cups vegetable oil (for frying)
1 tsp salt
1 tbsp cornstarch (optional, for added crunch)
For the Furikake Seasoning Mix:
2 tbsp furikake (store-bought or homemade — see below)
1 tsp toasted sesame seeds (extra)
1 tsp crushed seaweed flakes (nori)
½ tsp bonito flakes (optional, for authentic flavor)
½ tsp sugar (optional, to balance saltiness)
For Serving (Optional):
Japanese mayo (Kewpie)
Chili flakes or shichimi togarashi for spice
Spring onions, minced (for garnish)
Instructions:
1. Prepare Potatoes
Wash and peel potatoes.
Cut into normal fries (about ¼ inch thick).
Soak in cold water for 20–30 minutes to remove excess starch.
Strain and dry completely with paper towels.
2. First Fry (Blanching)
Heat oil in a large pan to 160°C (320°F).
Fry the potatoes in batches for 4–5 minutes, until tender and not brown.
Drain and set aside to rest on paper towels.
Cool right down (you can chill for 15–20 minutes for extra crispiness).
3. Second Fry (Crisping)
Heat oil again to 190°C (375°F).
Double fry potatoes for 3–4 minutes, until golden and crisp.
Drain well and season lightly with salt while hot.
4. Toss in Furikake
In a large bowl, combine hot fries with furikake mix and sesame seeds.
Gently mix until evenly coated.
Season as desired — add some sugar or chili flakes if desired.
5. Serve
Serve immediately with Kewpie mayo drizzle or plain for a light snack. Garnish with spring onions or more seaweed flakes for appearance.
Chef's Tips:
For vegan version, replace furikake without bonito flakes.
Try sweet potato fries as an option — their natural sweetness pairs perfectly with salty, umami full seasoning.
Serve sushi rolls or tempura for a Japanese-themed sharing platter.
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