Crispy Potato Squares are a delightful and savory snack made with simple ingredients like grated potatoes, fresh herbs, and seasonings.
These golden, crispy bites are perfect as a side dish, appetizer, or even a quick snack. With their crunchy exterior and tender interior, they’re sure to be a hit at any gathering.
Plus, the recipe is versatile, allowing you to customize the flavors to your liking.
Ingredients:
Four large potatoes
Two cups with fresh haché persil soup
One cuillère filled with chicken soup or mashed green onions
2 cuillères à soupe de maïs fécule
One coffee spoonful of salt (or to taste)
Half a cup of black pepper with coffee
Friture oil
Guidelines:
Prepare the ground’s apples:
PREPARATION:
Place the ground potatoes in a strainer and finely chop them.
Place the shredded potatoes in a paper towel or chiffon of your own choosing, and give them as much moisture as you can.
feasible.
Mixing the ingredients:
Placer les pommes de terre râpées, le persil haché, les oignons verts (or ciboulettes), les fécules de maïs dans un great bol.
salt and pepper.
Make sure to thoroughly mix so all ingredients are evenly distributed.
Making the squares:
Spread the mixture of potato wedges on a flat surface or large plate, leaving about 1/4 of an inch in thickness.
Divide the aplati mixture into little carrés, about one piece on each side.
Frizzle the squares:
Heat the oil in a skillet or fry pan to 350°F (175°C).
Fry the potato carrés in batches for about two to three minutes on each side, or until they are tender and crisp.
Remove the fried squares and set them on absorbent paper to drain any excess oil.
Serving:
Serve the warm, croustillant potato carrés as an accompaniment or as a collation.
Appreciate your delicious and crumbly potato carrés!
For extra flavor, consider adding grated cheese like Parmesan or cheddar to the potato mixture before frying.
You can also mix in finely chopped herbs such as rosemary, thyme, or dill for a fresh twist.
To spice things up, sprinkle in a pinch of cayenne pepper, smoked paprika, or chili flakes.
If you prefer a healthier option, bake the potato squares at 425°F (220°C) for 20-25 minutes, flipping halfway through, or use an air fryer for a crispy texture with less oil.
Be sure to squeeze out as much moisture as possible from the grated potatoes to achieve maximum crispiness when frying or baking.
To store crispy potato squares, allow them to cool completely before placing them in an airtight container. Refrigerate for up to 3-4 days.
For the best results when reheating, use an oven or air fryer at 400°F (200°C) for about 10 minutes to restore their crispiness.
Avoid microwaving, as this can make them soggy. If you want to freeze them, arrange the squares in a single layer on a baking sheet and freeze until solid.
Transfer them to a freezer-safe container or bag and store for up to 2 months.
Reheat directly from frozen in the oven or air fryer for a crispy finish.
Crispy potato squares are a satisfying snack rich in carbohydrates from the potatoes, providing energy and essential nutrients like potassium, vitamin C, and fiber.
The addition of herbs like parsley and green onions boosts their vitamin and antioxidant content.
However, since they are typically fried, they can be high in calories, fat, and sodium, depending on the amount of oil and seasoning used.
To make a lighter version, consider baking or air-frying them with minimal oil.
Adjust portion sizes and pair them with a protein-rich dip or salad for a more balanced meal.