√ This Golden Potato Snack Is Crispy Outside Soft Chewy Inside

This Golden Potato Snack Is Crispy Outside Soft Chewy Inside

Carol

January 14, 2026

Golden outside, soft and chewy inside potato lovers, this one’s for us.

Okay, I’ll say it proudly: I am the potato god.

If there’s a potato at home, I *will* turn it into something good.

These hash browns are exactly how I love them crispy, golden crust on the outside, and soft, chewy mashed potato inside.

Simple ingredients, no drama, and perfect for breakfast, snacks, or “I’m hungry but don’t want to think” moments.

Ingredients

Potatoes

Pepper salt (or salt + black pepper)

Starch (cornstarch or potato starch)

Oil for frying

That’s it. Potatoes doing potato things.

Step-by-Step (Follow Along Easily)

Step 1: Prep the Potatoes

Peel the potatoes and slice them evenly.

Try not to cut them too thick so they steam evenly.

Step 2: Steam Until Soft

Steam the potato slices for about 30 minutes, until fully cooked.

They should be soft enough to mash easily with a fork.

Step 3: Season & Mash

Add pepper salt to the hot potatoes.

Mash everything until smooth no big chunks.

This is where it starts smelling really good.

Step 4: Add Starch & Knead

Add some starch and knead until it comes together into a soft dough.

You want it:

Smooth

Not sticky

Easy to shape

If it feels too wet, add a little more starch.

Step 5: Shape the Hash Browns

Roll the mashed potato dough into small balls.

Gently press them flat.

Use a fork to press down and create a flower or criss-cross pattern.

Not just cute it helps make them extra crispy.

Step 6: Fry

Heat oil over medium heat.

Once the oil starts to bubble, carefully add the hash browns.

Fry over medium–low heat until both sides are golden brown and crispy.

Step 7: Serve Hot

Take them out and drain on paper towels.

Serve hot and crispy plain or with ketchup, chili sauce, or whatever you love.

Qna For Recipes

Q: What type of potatoes are best for these hash browns?

A: Any starchy or all-purpose potatoes work great. They mash easily and give that soft, chewy center with a crispy crust.

Q: Why do the potatoes need to be steamed instead of boiled?

A: Steaming keeps the potatoes from absorbing too much water, which helps the dough stay firm and easier to shape.

Q: How much starch should I add?

A: Start with a small amount and add gradually until the dough feels smooth, not sticky, and easy to shape. Too much starch can make them dry.

Q: Can I use potato starch instead of cornstarch?

A: Yes! Both work well. Potato starch gives a slightly chewier texture, while cornstarch makes the outside crispier.

Q: Why fry on medium–low heat instead of high heat?

A: Medium–low heat lets the inside warm through and stay soft while the outside turns golden and crispy without burning.

Q: Can I make these ahead of time?

A: Yes. You can shape them in advance and keep them in the fridge. Fry them fresh for the best texture.

Q: How do I keep the hash browns crispy after frying?

A: Drain them on paper towels and avoid stacking while hot. Serve immediately for maximum crispiness.

Final Potato Thoughts

Crispy outside.

Soft and chewy inside.

Simple, comforting, and impossible to stop eating.

If you love potatoes, this recipe is non-negotiable.

Once you try it, you’ll understand why I call myself the potato god

Carol January 14, 2026