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Ingredients
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Hashbrown Sticks
Method
Hashbrown Sticks
Prepare potatoes
Peel the russet potatoes (if preferred) and cut them into 5 equal-length sticks about 3–3.5 inches long and 3/4 inch thick so you end up with five uniform sticks. Place the cut sticks into a bowl of cold water to remove surface starch. Let soak for 10 minutes, then rinse the potato sticks under cold running water until the water runs clear.
Dry and shock
Drain the potatoes and spread them on a clean kitchen towel or paper towels. Pat thoroughly dry—removing as much surface moisture as possible is essential for crispness. Once mostly dry, transfer to a small bowl and drizzle with 1 tsp neutral oil; toss lightly so they do not stick together.
Make the coating
In a separate bowl combine all-purpose flour (3 tbs), cornstarch (1 tbs), baking powder (1/4 tsp), kosher salt (1 tsp), black pepper (1/2 tsp), onion powder (1/2 tsp) and garlic powder (1/4 tsp). Whisk to blend. Beat the egg in a small bowl and add it to the dry mix, stirring until you have a thick, slightly sticky coating slurry. If mixture seems too thick to coat, add 1–2 teaspoons of cold water; it should cling to the potatoes without dripping.
Coat the sticks
Working with one stick at a time, dredge each dry potato stick through the coating mixture, using a spoon or gloved fingers to press the mixture so it adheres evenly over the surface. Shake off excess and set each coated stick on a rack or parchment-lined tray while you prepare the rest. This yields a thin, textured crust that crisps when fried.
Heat oil
Pour vegetable oil into a deep, heavy pot or deep fryer to a depth of about 2–2.5 inches (enough to submerge the sticks). Heat oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of coating into the oil; it should sizzle and rise steadily without burning.
Fry the sticks (first fry)
Working in batches (do not overcrowd), fry the coated potato sticks for 2–3 minutes until a pale golden crust forms. This initial fry cooks the interior without over-browning the exterior. Use a slotted spoon or spider to transfer sticks to a wire rack set over a baking sheet to drain for 3 minutes.
Fry the sticks (finish)
Increase oil temperature to 375°F (190°C). Return the par-fried sticks to the hot oil in small batches and fry 1–2 minutes more until deep golden brown and crispy. Remove to the rack and immediately sprinkle with finishing salt (about 1/4 tsp distributed across the five sticks). Let rest 1–2 minutes to set the crust.
Serve
Serve five hot, crispy hashbrown sticks per portion. Offer ketchup, spicy mayo, or your preferred dipping sauce on the side.