Potato Sticks

Ingredients

• 1russet potato, cut into thin julienne strips
• to tastesmoked salt
• for fryingcanola oil

Instructions

1. 1

   Soak and dry

   Soak the potato strips in cold water for at least 15 minutes. Rinse them, then pat them thoroughly dry.

2. 2

   Fry until crisp

   Heat the oil to 175°C (350°F). Fry the potato strips for 1 minute, or until golden brown and crisp.

3. 3

   Drain and season

   Drain the potato sticks on paper towel and sprinkle with smoked salt immediately.

What are potato sticks?

Potato sticks are slender strips of potato fried until crisp, a familiar American-style topping for sandwiches and burgers. Their appeal is the contrast between a crunchy bite and a soft sandwich filling.

Russet potatoes suit this version because their starchy flesh fries up crisp. Smoked salt adds a savoury, smoky accent without another topping competing for space.

Nutrition and macros by portion

The nutrition label shows one serving as written: 84 calories, 2g protein, 19g carbs, 0g fat.

The potato supplies most of the carbohydrates, while canola oil contributes the fat; the recipe contains little protein. Pair a serving with a protein-rich sandwich filling and some vegetables for a more balanced plate.

Why soak the potato?

Cold water: soaking the julienned potato for at least 15 minutes helps rinse surface starch from the strips. Rinse them after soaking, as directed.

Dry thoroughly: remove as much water as possible before frying. Wet potato can make hot oil spit and can interfere with crisping.

Cutting even strips

Thin julienne: aim for strips of similar thickness so they cook at roughly the same rate. A sharp knife makes it easier to keep the pieces even.

Keep them together: place the cut strips in cold water while preparing the rest, then rinse and dry before frying. The recipe calls for a soak of at least 15 minutes.

Frying to crispness

Oil temperature: heat the canola oil to 175°C (350°F) before adding the potato. Fry the strips for 1 minute, watching for a golden colour and crisp texture.

Small batches: avoid packing too many strips into the pan at once, which can lower the oil temperature. Keep the oil level below the pan’s rim and take care around hot oil.

Season while hot

Drain first: lift the potato sticks out of the oil and let excess oil drain onto paper towel. This helps them stay crisp rather than greasy.

Season promptly: sprinkle on smoked salt straight away, while the hot surface can hold it. Add it to taste, since smoked salt can vary in intensity.

Serving ideas

Sandwiches: scatter the sticks over a burger or sandwich just before serving so they retain their crunch. They also work as a crisp contrast in a soft roll.

On the side: serve them alongside a sandwich instead of adding them inside. Keep any moist sauces separate until serving to help prevent sogginess.

Recipe notes & tips

• Cut the potato into evenly thin strips so they fry at a similar rate.
• Dry the potato thoroughly after rinsing to reduce oil splatter.
• Use a thermometer to check that the oil reaches 175°C (350°F).
• Fry in batches if needed to keep the oil hot.
• Season the sticks as soon as they come out of the oil.

Variations

• Peppery finish: add a little freshly ground black pepper with the smoked salt.
• Garlic note: toss the hot sticks with a small pinch of garlic powder and smoked salt.
• Herb finish: add finely chopped parsley just before serving.
• Spicy version: mix a pinch of chilli powder into the smoked salt.
• Classic salt: use ordinary salt instead of smoked salt for a simpler flavour.

Common mistakes to avoid

• Uneven strips: thick pieces may stay soft while thin ones brown; cut the potato as evenly as possible.
• Damp potato: water can cause hot oil to spit; pat the strips thoroughly dry before frying.
• Cool oil: the sticks can absorb more oil and turn limp; wait until the oil reaches 175°C (350°F).
• Crowded pan: too many strips at once can cool the oil; fry in batches.
• Late seasoning: salt may not cling as well after the sticks cool; sprinkle it on immediately after draining.

How to store

These potato sticks are best eaten freshly fried, while crisp. If needed, keep leftovers in an airtight container in the fridge for up to 2 days and re-crisp them in a hot oven; they may not be as crunchy as when freshly made.

Frequently asked questions