These crispy potato fries are a game-changing twist on a classic favorite. Coated in a delicate blend of cornstarch, rice flour, and baking powder, and infused with the fresh aroma of chopped celery leaves, these fries come out golden, crunchy, and bursting with flavor. The sugar-soaked prep step draws out moisture for maximum crispiness, while the rice flour adds lightness. A simple, yet elevated take on fries that’s perfect as a side or snack.
Preparation, cook, and total times
Preparation Time: 40 minutes (includes soaking time)
Cooking Time: 15 minutes
Total Time: 55 minutes
YIELD
Serves 2–3 people as a snack or side dish
Cuisine
Modern Street Food / Asian-inspired fusion
A full list of ingredients
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300 grams potatoes (about 2 medium), peeled and cut into matchstick strips
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½ teaspoon salt, plus more for final seasoning
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15 grams sugar (about 1 tablespoon)
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20 grams cornstarch (about 2 tablespoons)
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20 grams rice flour (about 2 tablespoons)
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½ teaspoon baking powder
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3 grams celery leaves, finely chopped
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Oil for deep frying (sunflower or canola preferred)
Step-by-step cooking directions
Prepare the potatoes
Peel and cut the potatoes into thin matchstick-style strips. Uniform size ensures even frying and better texture.
Soak the potatoes
Dissolve the sugar in a bowl of cold water and soak the potato strips for 30 minutes. This removes excess starch, which helps in creating crispier fries. After soaking, drain the potatoes thoroughly and pat them completely dry with paper towels.
Coat the potatoes
In a large bowl, mix the cornstarch, rice flour, baking powder, and ½ teaspoon of salt. Toss the dried potato strips in this mixture until every piece is well coated. The combination of flours creates a light, crispy crust.
Add celery leaves
Sprinkle the chopped celery leaves into the bowl and toss gently to incorporate. These fragrant greens add a mild herbal flavor and vibrant visual contrast to the fries.
Heat the oil
In a deep frying pan or wok, heat oil to 375°F (190°C). Test with a small piece of coated potato—it should sizzle and rise to the surface.
Fry in batches
Add the potato strips in small batches to prevent overcrowding. Fry each batch for about 3–5 minutes or until golden brown and crisp. Stir occasionally to ensure even cooking.
Drain and season
Use a slotted spoon to remove the fries and place them on paper towels to drain excess oil. While still hot, sprinkle lightly with more salt to taste.
Nutritional information (approx. per serving)
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Calories: 320 kcal
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Carbohydrates: 40 g
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Protein: 3 g
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Fat: 16 g
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Fiber: 3 g
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Sodium: 400 mg
The origins and popularity of the recipe
Fries have universal appeal, originating from Belgium and France but beloved globally. This version adds an Asian-inspired twist with the addition of rice flour and celery leaves—commonly used in Chinese street snacks for aroma and crunch. It reflects a fusion of cultures, bringing together familiar comfort food and regional ingenuity.
Reasons why you’ll love the recipe
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Unbelievably crispy with a light coating
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Easy ingredients and simple method
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A fun twist with celery leaves
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Perfect for parties, snacks, or a creative side dish
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Healthier feel with rice flour and added herbs
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Totally customizable with spices or dipping sauces
Health benefits
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Less greasy than fast food fries due to light coating
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Celery leaves add fiber, antioxidants, and a fresh flavor
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Rice flour is gluten-free and easier to digest than wheat flour
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Potatoes provide potassium and vitamin C when not overly processed
Serving suggestions
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Serve hot with a side of spicy mayo, ketchup, or aioli
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Great alongside grilled meats, veggie burgers, or sandwiches
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Serve as an appetizer with a drizzle of lemon juice and chili flakes
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Sprinkle with parmesan and garlic powder for an Italian twist
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Pile into a paper cone for rustic snack presentation at parties
Cooking tips
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Dry the potatoes really well after soaking—moisture is the enemy of crispiness
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Don’t skip the sugar soak—it creates an incredible golden crust
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Use a thermometer to keep the oil temperature steady for even frying
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Don’t overcrowd the pan, or the fries will steam and become soggy
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Season immediately after frying while the fries are hot and receptive to flavor
Variations to try
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Spicy chili fries: Add a pinch of chili powder or cayenne to the flour mix
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Herb garlic fries: Toss finished fries in garlic powder and chopped parsley
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Cheesy fries: Top with shredded cheese right after frying and let it melt
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Sweet potato version: Use sweet potatoes for a caramelized, sweeter fry
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Togarashi twist: Sprinkle Japanese 7-spice blend for a flavorful umami kick
A conclusion
These crispy potato fries with celery leaves are more than just a side—they’re a statement. They showcase how a simple change in preparation and a few fresh herbs can elevate the humble fry to something gourmet. With the right techniques and a bit of flair, you can bring restaurant-quality crunch and flavor to your home kitchen. Whether you’re serving these at a party, alongside dinner, or as a midnight snack, they’ll be gone before you know it.
10 comprehensive FAQ section
1. Can I use sweet potatoes instead of regular potatoes?
Yes, but they’ll cook faster and may caramelize more due to natural sugars. Adjust your fry time and temp slightly.
2. What does the sugar in the soak do?
It helps draw out moisture and promotes better browning and crisp texture.
3. Can I air-fry these instead?
You can, but they may not be quite as crispy. Toss lightly in oil and air fry at 200°C (390°F) for 15–18 minutes, shaking halfway through.
4. Is rice flour necessary?
Rice flour adds lightness and crunch. If unavailable, you can use all cornstarch or mix in a bit of semolina.
5. Why use baking powder in fries?
It creates micro-bubbles in the coating, making the crust lighter and crispier.
6. Can I prepare the fries ahead of time?
You can soak and dry them ahead, but coat them just before frying. Fried fries should be eaten fresh.
7. What oil is best for frying?
Use high-smoke-point oils like sunflower, canola, or peanut oil for best results.
8. Can I skip the celery leaves?
Yes, but they add a unique flavor. You can sub with chopped parsley or coriander for a fresh twist.
9. How do I keep fries crispy after frying?
Place on a wire rack (not paper towel) in a warm oven (95°C / 200°F) until serving.
10. What dipping sauces pair best with these?
Try garlic aioli, sweet chili sauce, chipotle mayo, ranch, or classic ketchup.