Crispy Smiley Face Potato Fries Tips, FAQ & printable recipe

Tips for success

For the crispiest fries, make sure the mashed potatoes are completely smooth before adding the dry ingredients. Any lumps can create weak spots in the dough that may cause the fries to crack during frying.

Additionally, do not skip the step of cooling the mashed potatoes — if they are too hot, they will make the dough sticky and difficult to handle. Letting the shaped fries chill in the refrigerator for 10 minutes before frying also helps them hold their shape.

When frying, keep a close eye on the oil temperature. If the oil gets too hot, the outside will brown too quickly and the inside may remain undercooked. If it is not hot enough, the fries will absorb oil and become greasy.

Use a thermometer and adjust the heat as needed. After frying, drain the fries on paper towels to remove excess oil, and serve immediately for the best texture. Leftover fries can be reheated in an air fryer or oven to restore crispness.

Variations

• Spicy Smiley Fries: Add 1/2 teaspoon of cayenne pepper or chili powder to the dough for a spicy kick. Serve with a cooling dip like ranch or a creamy sriracha mayo to balance the heat.
• Cheesy Smiley Fries: Mix 1/2 cup of shredded cheddar cheese into the mashed potato mixture before adding the dry ingredients. The cheese adds a rich, savory flavor and a golden, bubbly texture.
• Herb Smiley Fries: Stir in 1 tablespoon of finely chopped fresh parsley, chives, or dill into the dough. The herbs add a fresh, vibrant note that pairs well with a garlic aioli dip.
• Sweet Potato Smiley Fries: Replace the regular potatoes with an equal amount of boiled sweet potatoes. Add an extra tablespoon of cornstarch to help bind the dough, and reduce the salt slightly to complement the sweetness.

Storage and make-ahead

Fridge

Store leftover fries in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F oven for 5-7 minutes to restore crispness.

Freezer

Freeze fried or uncooked fries in a single layer, then transfer to a freezer bag for up to 2 months. Reheat from frozen in a 375°F oven for 8-10 minutes.

Reheat

Reheat leftover fries in a 375°F (190°C) oven for 5-7 minutes, or in an air fryer at 350°F (175°C) for 3-4 minutes, until hot and crispy.

Store leftover smiley face fries in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 375°F (190°C) oven for 5-7 minutes, or until crispy.

Avoid microwaving, as it will make them soggy. For longer storage, freeze the fried fries in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.

The shaped, uncooked fries can be prepared up to 1 day in advance. Place them on a parchment-lined baking sheet, cover with plastic wrap, and refrigerate. When ready to fry, bring them to room temperature for 10 minutes, then fry as directed. You can also freeze the uncooked fries for up to 1 month — fry them directly from frozen, adding 1-2 minutes to the cooking time.

Serving ideas

Serve the smiley face fries hot, with a bowl of ketchup for dipping. They also pair well with other dips like ranch dressing, honey mustard, or a spicy sriracha mayo. Arrange them on a platter for a party or serve alongside burgers and sandwiches for a fun side dish. The fries are best enjoyed fresh, but they can be kept warm in a low oven for up to 30 minutes.

For a playful presentation, stack the fries in a cone lined with parchment paper or arrange them in a circle on a plate with a small bowl of ketchup in the center.

They are a hit at children's parties and can be customized with different seasonings, such as paprika or grated Parmesan, before serving. The cheerful faces make them irresistible to kids and adults alike.

Frequently asked questions

Recipe card

Crispy Smiley Face Potato Fries

Prep 20 minCook 15 minTotal 35 minServes 4

Ingredients

• 500 g potatoes, boiled and peeled
• 1/2 cup cornstarch
• 1/2 cup plain breadcrumbs
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 2 cups vegetable oil, for frying
• ketchup, for serving

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.

Contains: gluten

Estimated nutrition per serving

Calories

320

Protein

4 g

Carbohydrates

45 g

Fat

14 g

Automatic estimate from the ingredient list, not laboratory-verified.