Potato Smiley Recipe | McCain Smiles Recipe | How to make Potato Smiley at Home

Ingredients

• 300 g (2 cups)boiled, peeled and grated potato
• 90 g (¾ cup)breadcrumbs
• 24 g (3 tablespoons)cornflour
• to tastesalt
• for fryingoil

Instructions

1. 1

   Mix the dough

   Put the boiled, peeled and grated potato in a mixing bowl. Add the breadcrumbs, cornflour and salt, then mix into a soft dough. Add more breadcrumbs if needed, cover and refrigerate for 20 minutes.

2. 2

   Roll the dough

   After 20 minutes, knead the dough briefly. Pinch off a large ball and shape it into a patty. Spread the patty on baking paper with your hand, then roll it into a thick circle with a rolling pin.

3. 3

   Cut the shapes

   Use a small bowl or cookie cutter to cut out rounds. Make two eyes with a cake-decorating nozzle or a straw, then use a spoon to make a smile. Repeat with the remaining dough and set the smileys aside.

4. 4

   Fry the smileys

   Heat the oil in a deep pan or kadhai. Add the smileys to the hot oil and deep-fry over a medium heat. When golden on one side, flip and fry until golden and crisp, then lift them out of the oil.

5. 5

   Serve while hot

   Serve the potato smileys hot with sauce.

What are potato smileys?

Potato smileys are shaped potato snacks, made by cutting a face into rounds of potato dough before frying them until crisp. Their playful appearance makes them a popular style of homemade snack, with a simple potato base that is easy to shape.

This version combines grated boiled potato with breadcrumbs and cornflour. Chilling the dough helps it firm up for rolling and cutting, while the shallow face details remain visible as the smileys fry.

Nutrition and macros by portion

The nutrition label shows one serving as written: 38 calories, 1g protein, 6g carbs, 1g fat.

The potato and breadcrumbs provide most of the carbohydrate, while the frying oil contributes fat; the potato and breadcrumbs provide modest amounts of protein. Serve the smileys with vegetables or salad to add freshness and make the plate more balanced.

Getting the dough right

Potato: Use boiled, peeled and grated potato as specified, and mix it with the dry ingredients until it forms a soft dough.

Breadcrumbs: They help bind the potato mixture. Add extra only if the dough needs it, so it holds together without becoming overly dry.

Cornflour: Mix it through evenly to help the rounds keep their shape during handling and frying.

Chilling and shaping

Chill: Cover the dough and refrigerate it for 20 minutes as directed. This gives it time to firm up before rolling.

Roll: Work on baking paper and roll the dough into a thick circle. A thicker sheet is easier to lift and less likely to tear when cutting the faces.

Faces: Keep the eyes and smile clear but not too deep. A nozzle or straw works for the eyes, and the edge of a spoon can form the curved mouth.

Frying for a crisp finish

Heat: Add the smileys only once the oil is hot, then fry over a medium heat. The method does not give a specific oil temperature, so watch the colour and keep the heat steady.

Doneness: Turn each piece when its first side is golden. Fry the other side until golden and crisp, then remove it from the oil.

Serving ideas

Serve the smileys hot, as the recipe suggests, with your preferred sauce. Ketchup or another dipping sauce makes an easy accompaniment.

For a more substantial plate, pair them with a fresh salad or vegetables. If serving a batch, fry in manageable rounds so the pieces are easy to turn and remove.

Recipe notes & tips

• Grate the boiled potato so it mixes evenly into the dough.
• Add extra breadcrumbs gradually if the dough is too soft to shape.
• Refrigerate the covered dough for the full 20 minutes before rolling.
• Roll the dough on baking paper to make it easier to handle.
• Use a straw for the eyes if you do not have a cake-decorating nozzle.
• Fry over a medium heat and turn the smileys once the first side is golden.

Variations

• Season the dough: Add a little pepper or another seasoning to the potato mixture.
• Change the dip: Serve the smileys with a different sauce alongside.
• Make smaller rounds: Use a smaller cutter for bite-sized pieces.
• Add herbs: Mix finely chopped herbs into the dough for a fresh flavour.
• Bake instead: Try baking the shaped smileys, checking them as they cook since the method is written for deep-frying.

Common mistakes to avoid

• Dough too soft: Mix in a little more breadcrumb until it can be handled.
• Skipping the chill: Refrigerate the covered dough for 20 minutes before shaping.
• Rolling too thin: Keep the dough thick enough to lift without tearing.
• Faint faces: Make the eyes and smile clearly so they remain visible after frying.
• Oil too cool: Wait until the oil is hot before adding the smileys.
• Frying too long: Remove each piece once it is golden and crisp.

How to store

Let leftover smileys cool, then store them in an airtight container in the fridge and eat within 2 days. Reheat in an oven or air fryer until hot and crisp; they may soften if reheated in a microwave.

Frequently asked questions