Mini Fries Recipe

Wash and halve

Preheat the oven to 425°F (220°C). Wash the potatoes thoroughly. Trim any blemishes and cut each small potato in half lengthwise. If potatoes are very small, leave whole or cut into halves so each piece is about 1 to 1.25 inches across (bite-size 'mini' fries).

Place the cut potatoes in a medium saucepan and add the water and 1 tablespoon salt. Bring to a boil over high heat, then reduce to a simmer and cook for 6–8 minutes until the potatoes are just tender at the tip of a paring knife but not falling apart. Drain thoroughly in a colander and let sit 2 minutes to steam off excess moisture.

After draining, return the potatoes to the hot pot or a bowl and gently toss or shake for 30–60 seconds to roughen the cut surfaces. This creates tiny fractures that crisp better in the oven.

In a large bowl combine cornstarch, garlic powder, smoked paprika, and black pepper. Add the warm potatoes and toss to coat evenly. Drizzle the olive oil over the potatoes and toss again so the cornstarch mixture adheres; the oil helps crisping and browning.

Arrange the coated potatoes cut-side down on a parchment-lined or lightly oiled baking sheet in a single layer with small gaps between pieces. Bake at 425°F (220°C) for 18–22 minutes, flipping once halfway through, until edges are golden-brown and crisp. Timing will vary by potato size—smaller pieces may finish closer to 15–18 minutes.

Remove from oven and immediately sprinkle with the 1/2 teaspoon fine salt while hot so it sticks. If using, toss with chopped parsley. Serve warm with ketchup or aioli for dipping.