Jagariko-style Crunchy Potato Sticks
A potato snack made by mixing potatoes with carrots and parsley, creating a crispy and crunchy texture similar to the popular 'Jagariko' snacks. The seasoned consommé flavor makes them incredibly addictive for snacks or appetizers.
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🍳 Cooking Flow
Microwave the potatoes, mash them while hot, and mix in the seasonings, carrots, parsley, and dry ingredients. → Adjust the dough consistency with water, roll into sticks, and cut into 2cm pieces. → Use a fork to create ridges and flatten slightly. → Deep-fry at 170°C (338°F) for about 4 minutes until golden brown and crispy.
Cooking Steps
Brief Cooking Order
Microwave the potatoes, mash them while hot, and mix in the seasonings, carrots, parsley, and dry ingredients. → Adjust the dough consistency with water, roll into sticks, and cut into 2cm pieces. → Use a fork to create ridges and flatten slightly. → Deep-fry at 170°C (338°F) for about 4 minutes until golden brown and crispy.
Introduction
A potato snack made by mixing potatoes with carrots and parsley, creating a crispy and crunchy texture similar to the popular 'Jagariko' snacks. The seasoned consommé flavor makes them incredibly addictive for snacks or appetizers.
Step 1
Peel the potatoes, cut them into bite-sized pieces, and soak in a bowl of water for about 5 minutes to remove excess starch.
Step 2
Peel the carrot, cut it into thin slices, then into matchsticks, and finally mince finely.
Step 3
Drain the potatoes, cover loosely with plastic wrap, and microwave (600W) for 6–7 minutes until they are soft enough to be easily pierced with a bamboo skewer.
Step 4
While the potatoes are hot, mash them thoroughly with a masher, add the sugar, salt, and granulated consommé, and mix well while mashing.
Step 5
Add the minced carrots and dried parsley, and continue mashing to mix everything evenly.
Ingredients List
Important Notes
⚠️ Mash the potatoes until completely smooth, as any remaining lumps can cause them to burst while frying.
💡 Since the moisture content of potatoes varies, do not add water all at once; add 1 teaspoon at a time while checking the consistency.
💡 Using a fork to create ridges increases the surface area and ensures uniform thickness, which prevents bursting during frying and results in a crunchier texture.
💡 If the dough sticks to the fork, lightly coat the back of the fork with salad oil to get a clean impression.
⚠️ When frying, do not touch the potatoes with chopsticks until the surface has set to prevent them from losing their shape.
💡 You can wrap and freeze them once they are shaped.
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