Crispy Potato Squares
Golden, crunchy on the outside and soft inside — perfect as a snack, side dish, or appetizer!
🛒 Ingredients (Serves 4–6)
3 lbs (1.3 kg) russet potatoes, peeled
3 tbsp unsalted butter (melted) or olive oil
1 tsp salt
½ tsp black pepper
1 tsp garlic powder
1 tsp paprika
2 tbsp cornstarch (secret for crispiness!)
2 tbsp grated Parmesan (optional)
Fresh parsley, chopped (for garnish)
👩🍳 Instructions
1️⃣ Boil the Potatoes
Cut potatoes into large chunks.
Place in a pot, cover with cold salted water, and bring to a boil.
Cook 15–20 minutes until very fork-tender.
Drain well and let steam dry for 5 minutes (this helps crispiness).
2️⃣ Mash & Season
Mash potatoes until mostly smooth (a few small lumps are fine).
Mix in:
Butter or oil
Salt & pepper
Garlic powder
Paprika
Cornstarch
Parmesan (if using)
3️⃣ Shape
Line a square baking dish (8×8 or similar) with parchment paper.
Spread potato mixture evenly about 1 inch thick.
Smooth the top.
Refrigerate 1–2 hours until firm (important for clean squares).
4️⃣ Cut & Bake
Preheat oven to 425°F (220°C).
Lift chilled potato slab out and cut into squares.
Place squares on lined baking sheet, spacing slightly apart.
Brush tops lightly with oil.
Bake 30–40 minutes, flipping halfway, until golden and crispy.
🔥 Air Fryer Option
Air fry at 400°F (200°C) for 15–20 minutes, flipping halfway.
🧄 Flavor Variations
Add shredded cheddar for cheesy squares
Mix in chopped bacon
Add chili flakes for heat
Sprinkle with ranch seasoning
🥣 Dipping Ideas
Garlic aioli
Sour cream
Spicy mayo
Cheese sauce
🧊 Storage
Refrigerate up to 3 days.
Reheat in oven or air fryer for best crispiness.
Crispy Potato Squares
