Crispy Smiley Face Potato Fries Step-by-step instructions

Before you start

Before you begin, gather all the ingredients and equipment. Boil the potatoes until they are fork-tender, then drain and let them cool slightly. While the potatoes are still warm, mash them until smooth. Measure out the cornstarch, breadcrumbs, salt, and pepper.

Prepare a clean, lightly floured surface for rolling the dough. Have a smiley face cookie cutter ready. Fill a deep skillet or pot with oil and attach a kitchen thermometer to monitor the temperature. Line a plate with paper towels for draining the finished fries.

Instructions

Mash and knead the dough

1. 1Mash the potatoes
   Place the boiled potatoes in a large mixing bowl. Mash them with a potato masher until completely smooth and free of lumps. Ensure the potatoes are still warm for easier mashing and a smoother texture.
   Look for The potatoes should be a smooth, velvety puree with no visible chunks.
   Tip For an even smoother texture, pass the mashed potatoes through a ricer or fine sieve.
2. 2Make the dough
   Add the cornstarch, breadcrumbs, salt, and black pepper to the mashed potatoes. Use your hands to knead everything together until a cohesive, pliable dough forms. The dough should not be sticky but hold together easily.
   Look for The dough will come together into a smooth ball that does not crack when shaped.
   Tip If the dough is too sticky, add a little more cornstarch. If it is too dry, add a tiny splash of water.

The mashed potatoes should be smooth and lump-free. After adding the dry ingredients, knead until the dough forms a cohesive ball that is pliable and not sticky. It should hold together without cracking when shaped. If the dough is too dry, add a tiny bit of water; if too wet, add more cornstarch. The dough should feel like soft playdough.

Shape the smiley faces

3. 3Shape the fries
   On a lightly floured surface, roll the potato dough out to about 1/4-inch thickness. Use a smiley face cookie cutter to press out shapes. Gather the scraps, reroll, and cut more until all the dough is used.
   Look for The cutout shapes should be clean and hold their form without crumbling.
   Tip Dip the cookie cutter in flour before each cut to prevent sticking.

The rolled dough should be even, about 1/4-inch thick. The cookie cutter should press out clean shapes with defined edges. The cutouts should hold their form and not crumble.

Gather the scraps and reroll them to cut more shapes until all the dough is used. The shaped fries can be placed on a baking sheet lined with parchment paper while you heat the oil.

Fry to golden perfection

4. 4Heat the oil
   Pour the vegetable oil into a deep skillet or pot, leaving enough room for the oil to bubble up when frying. Heat the oil to 350°F (175°C) over medium-high heat. Use a kitchen thermometer to check the temperature.
   Look for The oil should shimmer and a small piece of dough dropped in should sizzle and float.
   Tip Do not let the oil smoke; adjust the heat to maintain a steady temperature.
5. 5Fry until golden
   Carefully drop a few smiley fries into the hot oil, being careful not to overcrowd the pan. Fry for 2-3 minutes, turning occasionally, until they puff up and turn golden brown on all sides.
   Look for The fries should be deep golden and crisp on the outside, with a fluffy interior.
   Tip Fry in small batches to keep the oil temperature stable and ensure even cooking.
6. 6Drain and serve
   Use a slotted spoon to transfer the fried smiley fries to a plate lined with paper towels. Drain well. Serve hot with ketchup for dipping.
   Look for The paper towels will absorb excess oil, leaving the fries crisp.
   Tip Sprinkle with a little extra salt immediately after frying, if desired.

The oil should be shimmering at 350°F (175°C). When the fries are dropped in, they should sizzle immediately and float to the surface. They will puff up and turn golden brown within 2-3 minutes. The exterior should be crisp and crunchy, and the interior should be soft and fluffy. Drain on paper towels to remove excess oil and serve hot with ketchup.

Common mistakes

One common mistake is overworking the dough, which can make the fries tough. Mix just until the ingredients come together. Another pitfall is rolling the dough too thick, resulting in fries that are doughy in the center; aim for about 1/4-inch thickness.

Overcrowding the pan can drop the oil temperature and lead to greasy fries, so fry in small batches. Finally, do not skip draining on paper towels—this step is essential for removing excess oil and keeping the fries crisp.

How to tell it’s done

The fries are done when they are golden brown and puffed up. The exterior should be crisp and crunchy, and when you break one open, the inside should be fluffy and steamy.

The oil temperature should remain around 350°F (175°C) throughout frying; if the fries brown too quickly, the oil is too hot, and if they take longer than 3-4 minutes, the oil is not hot enough. Since there are no raw proteins in this recipe, there is no minimum internal temperature to check, but the visual cues of golden color and crispness are key.