Crispy Potato Cake Fries

Turn frozen potato cakes into golden, crispy fries with a soft and fluffy center. Tossed with garlic, Parmesan and fresh parsley, these easy potato puff fries make a fun appetizer, party snack or side dish. Perfect when you’re craving something crispy and comforting with minimal effort.

Ingredients

Serves 4

Fries

12 frozen potato cakes (potatisbullar)
1 litre neutral oil, for frying
Salt, to taste

Garlic Parmesan Topping

2 garlic cloves, finely minced
100 g Parmesan cheese, finely grated
½ bunch fresh parsley, finely chopped

Instructions

Let the potato cakes thaw until partially softened but still cold.
Cut each potato puff into fry-shaped sticks.
Heat the oil to 180°C (350°F).
Fry the potato puff fries in batches until golden brown and crispy.
Transfer to a wire rack or paper towel-lined tray to drain excess oil.
Place the fries in a large bowl and season with salt.
Add the garlic, Parmesan and parsley.
Toss gently until evenly coated.
Serve immediately while hot and crispy.

Notes & Pro Tips

Keep the potato puffs slightly frozen when cutting for cleaner fry shapes.
Fry in small batches to maintain the oil temperature and maximize crispiness.
For extra crunch, let the fries rest for 2–3 minutes and fry them a second time.
Freshly grated Parmesan gives the best flavor and texture.
Serve immediately for maximum crispiness.

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