📝 About This Recipe
Transform the humble potato into a joyful kitchen masterpiece that captures the nostalgia of childhood with a gourmet, crispy twist. These homemade smiley face fries feature a fluffy, seasoned mashed potato interior encased in a perfectly golden, shatteringly crisp outer shell. Far superior to the frozen variety, these playful snacks are crafted with real butter and a hint of parmesan, making them a whimsical delight for kids and a sophisticated treat for the young at heart.
🥗 Ingredients
The Potato Base
- 2 pounds Russet Potatoes (peeled and cut into 1-inch chunks)
- 2 tablespoons Unsalted Butter (melted)
- 1/2 cup Cornstarch (plus extra for dusting the surface)
- 1/4 cup All-Purpose Flour
- 1 teaspoon Fine Sea Salt (adjust to taste)
Seasoning and Flavor
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Onion Powder
- 3 tablespoons Parmesan Cheese (very finely grated)
- 1/4 teaspoon White Pepper (for a clean look without black specks)
- 1 Egg Yolk (large, at room temperature)
For Frying
- 1 quart Vegetable Oil (or enough for deep frying)
The Dipping Duo
- 1/2 cup Ketchup (for serving)
- 1/4 cup Greek Yogurt or Sour Cream (for a creamy dip)
👨🍳 Instructions
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1
Place the potato chunks in a large pot of cold salted water. Bring to a boil, then reduce heat and simmer for 12-15 minutes until very fork-tender.
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2
Drain the potatoes thoroughly and return them to the warm pot for 2 minutes over low heat to steam off any excess moisture. This is crucial for a crispy fry.
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3
Pass the potatoes through a potato ricer or food mill into a large bowl to ensure a completely smooth, lump-free consistency.
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4
Stir in the melted butter, salt, garlic powder, onion powder, white pepper, and parmesan cheese until well combined.
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5
Add the egg yolk and mix well, then gradually fold in the cornstarch and flour. The mixture should form a soft, workable dough that doesn't stick excessively to your hands.
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6
Place the dough between two sheets of parchment paper and roll it out to a uniform thickness of about 1/2 inch.
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7
Chill the rolled-out dough in the freezer for 15-20 minutes. This makes it much easier to cut out the shapes cleanly.
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8
Using a 2-inch round cookie cutter or the rim of a glass, cut out circles from the dough. Re-roll scraps as needed.
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9
To create the face: Use a straw to poke two holes for eyes, twisting slightly to remove the dough. Use the edge of a spoon to press in a wide, happy smile.
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10
Heat the vegetable oil in a heavy-bottomed pot or deep fryer to 350°F (175°C).
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11
Carefully lower 4-5 faces at a time into the hot oil. Fry for 3-4 minutes, turning halfway through, until they are a beautiful golden brown and crispy.
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12
Remove with a slotted spoon and drain on a wire rack set over a paper towel-lined baking sheet to maintain crunchiness.
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13
Sprinkle with a tiny bit more sea salt while hot and serve immediately while the centers are fluffy.
💡 Chef's Tips
Use Russet potatoes specifically as their high starch content leads to the fluffiest interior. If the dough is too sticky to handle, add an extra tablespoon of cornstarch at a time until it's manageable. Ensure the oil is at the correct temperature; if it's too cool, the fries will absorb oil and become greasy. For the best 'smile', use a metal measuring spoon and press firmly but don't cut all the way through the dough. You can freeze the shaped, uncooked faces on a tray and then store in a bag for 'instant' snacks later.
🍽️ Serving Suggestions
Serve with a classic side of organic tomato ketchup or a honey mustard dip. Pair with crispy chicken tenders or a grilled cheese sandwich for the ultimate kid-friendly feast. Arrange on a platter with 'hair' made of fresh parsley or shredded carrots for extra fun. Serve alongside a cold glass of milk or a fruit-infused sparkling water. Use them as a playful topping for a shepherd's pie or a bowl of chili.