Crispy Smiley Face Potato Fries Step-by-step instructions

Before you start

Before you begin, make sure the potatoes are boiled and peeled, then mashed until completely smooth. Set up your frying station with a deep skillet or Dutch oven, a slotted spoon, and a plate lined with paper towels for draining.

Have all your ingredients measured and within reach. If you are using a smiley face stamp, make sure it is clean and dry. The oil should be heated to 350°F (175°C) just before you start frying, and you should have a kitchen thermometer ready to monitor the temperature throughout.

Instructions

Mash and Mix

1. 1Mash the Potatoes
   Place the boiled potatoes in a large bowl and mash them thoroughly until completely smooth and velvety, with no lumps remaining. The mixture should be soft and pliable, like a thick puree. Allow the mashed potatoes to cool slightly so they are comfortable to handle, then set aside.
   Look for The potatoes are smooth, fluffy, and steam gently as they cool.
   Tip For the smoothest mash, press the potatoes through a ricer or sieve before mashing.
2. 2Make the Potato Dough
   Add the cornstarch, breadcrumbs, salt, black pepper, and garlic powder to the mashed potatoes. Knead everything together with your hands until a cohesive, pliable dough forms. The dough should hold together without being sticky; if it feels too wet, add a little more cornstarch.
   Look for The dough is smooth, slightly elastic, and does not crack when pressed.
   Tip Knead gently to avoid overworking the starches, which can make the fries dense.

The mashed potatoes are smooth and velvety, with no lumps. After mixing in the dry ingredients, the dough is pliable and soft, not sticky. It should hold together when pressed and roll out without cracking. The mixture has a pleasant, starchy aroma and is cool enough to handle comfortably.

Shape and Stamp

3. 3Roll and Cut the Dough
   On a lightly floured surface, roll the dough out to about 1/4-inch thickness. Use a round cookie cutter to cut out discs, then use a smiley face stamp to imprint the faces onto each disc. Re-roll the scraps and repeat until all the dough is used.
   Look for The discs are uniform and the smiley faces are clearly imprinted.
   Tip Dust the cutter with flour to prevent sticking and keep the shapes clean.
4. 4Prepare for Frying
   Line a baking sheet with parchment paper and place the smiley face fries on it in a single layer. Make sure they are not touching, so they keep their shape. If frying in batches, keep the uncooked fries covered with a clean kitchen towel to prevent drying.
   Look for The fries are neatly arranged and ready for the hot oil.
   Tip Chilling the shaped fries for 10 minutes helps them hold together during frying.

The dough is rolled to an even thickness and cut into uniform discs. The smiley faces are clearly imprinted, with defined eyes and mouths. The discs are placed on parchment paper without touching, ready for frying. The shapes are neat and hold their form, with no ragged edges.

Fry and Serve

5. 5Heat the Oil
   Pour the vegetable oil into a deep skillet or Dutch oven, ensuring there is at least 2 inches of oil. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a kitchen thermometer to monitor the temperature and adjust the heat to maintain it.
   Look for The oil shimmers and a small piece of dough sizzles immediately when added.
   Tip Do not overcrowd the pan; fry in small batches for even cooking.
6. 6Fry the Smiley Faces
   Carefully lower a few smiley face fries into the hot oil using a slotted spoon. Fry for about 4 minutes, turning occasionally, until they are golden brown and blistered on all sides. The fries should puff slightly and become rigid and crispy.
   Look for The fries are deep golden, crisp, and make a hollow sound when tapped.
   Tip Maintain the oil temperature at 350°F (175°C) for consistent results.
7. 7Drain and Serve
   Remove the fries from the oil with a slotted spoon and transfer them to a plate lined with paper towels to drain excess oil. Let them cool for a minute, then serve warm with ketchup for dipping. The fries should snap with a loud crunch when broken.
   Look for The fries are glossy with oil, crispy, and steam gently when broken open.
   Tip Serve immediately for the crispiest texture; they soften as they cool.

The fries are golden brown, blistered, and crisp. They sizzle gently in the hot oil and float when done. After draining, they are glossy and firm to the touch. Breaking one open reveals a fluffy, steamy interior. The aroma is warm and savory, and the fries are ready to be served with ketchup.

Common mistakes

One common mistake is overworking the potato dough, which can make the fries dense and tough. Mix just until the ingredients come together. Another issue is frying at too low a temperature, which causes the fries to absorb excess oil and become greasy.

Always maintain the oil at 350°F (175°C) and fry in small batches to avoid dropping the temperature. If the fries crack or break during frying, the dough may be too dry — add a teaspoon of water at a time until it holds together.

How to tell it’s done

The fries are done when they are deep golden brown and have a blistered, crispy surface. They should feel firm and rigid when touched, and they should make a hollow sound when tapped.

To test for doneness, remove one fry from the oil and let it cool for a minute, then break it in half — it should snap with a loud crunch, revealing a fluffy, steamy interior.

The internal temperature of the fries does not need to be measured, as they are fully cooked through the frying process.