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Angel Hair Potatoes (VRP 036)

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Angel Hair Potatoes are a wonderfully crispy and light variation of traditional fried potatoes. Cut into matchstick-thin strips and quickly fried, these potatoes are perfect as a crunchy side dish or a unique appetizer that impresses guests with their delicate texture and flavor.

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Angel Hair Potatoes

Angel Hair Potatoes

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Food History

The concept of cutting potatoes into thin strips for frying is not new and is a popular technique used in various cuisines to enhance the texture and speed up cooking time. Angel hair potatoes take this a step further by slicing the potatoes exceptionally thin, resembling the fine strands of angel hair pasta, hence the name. This style of preparation emphasizes the crispiness of the fried potato, making it a favored method for those seeking a lighter, yet satisfyingly crunchy, potato dish.

Recipe Discussion

This recipe begins with peeling the potatoes and then slicing them into long, thin strips, which are immediately placed into a bowl of cold, salted water to prevent browning and to remove excess starch. The key to achieving the perfect texture is ensuring the potato strips are thoroughly dried before frying, as moisture can lead to soggy potatoes. They are then fried in hot oil until golden and crispy, a quick process due to their thin size. Seasoned salt sprinkled on after frying adds an additional flavor boost.

Serving Suggestions

Angel Hair Potatoes are best served immediately after frying while still warm and crispy. They make an excellent accompaniment to burgers, sandwiches, or as part of a larger appetizer spread. For dipping, consider sauces such as ketchup, aioli, or a creamy mustard dip. Their light and crunchy texture also makes them a great alternative to traditional chips for dipping in guacamole or salsa.

Preparation Tips

  • Cutting the Potatoes: If available, use a mandoline slicer to ensure the potato strips are uniformly thin and consistent for even frying.
  • Drying the Potatoes: After soaking, thoroughly dry the potatoes with paper towels to avoid splattering and achieve maximum crispiness when fried.
  • Frying in Batches: Avoid overcrowding the pan when frying to ensure each strip cooks evenly and becomes crisp.
  • Safety First: When working with hot oil, maintain a safe distance and consider using a splatter guard to protect against oil splashes.

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Angel Hair Potatoes Recipe

Angel Hair Potatoes
Yield: 16 Servings

Angel Hair Potatoes (VRP 036)

Cook Time: 2 minutes
Total Time: 2 minutes


  • 3 large potatoes (about 1½ pounds)
  • Cold water
  • 1 teaspoon salt
  • Salad oil
  • Seasoned salt



    1. Peel potatoes.
    2. With sharp knife, cut potatoes into long matchstick-thin strips, dropping strips into large bowl of cold water mixed with salt as you work.
    3. In 5-quart Dutch oven or sauce-pot over medium heat, heat 1 inch salad oil to 400°F.
    4. Remove one handful of potato strips from water and pat dry with paper towels.
    5. Drop strips into hot salad oil and fry until crisp and lightly browned, about 2 minutes.
    6. With slotted spoon, remove potato strips to more paper towels to drain.
    7. Lightly sprinkle with seasoned salt.
    8. Repeat with remaining potato strips.

Angel Hair Potatoes offer a delightful twist on classic fried potatoes, with their ultra-thin, crispy texture and quick cooking time. Whether you’re preparing a family meal or entertaining guests, these potatoes are sure to be a hit, offering a satisfying crunch that pairs perfectly with a variety of dishes.

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