These party potato fingers in a jiffy are a fast and delicious party food that your guests and family will love. The dish is so simple to make. It’s just a matter of boiling some potatoes, adding seasoning, mashing, and deep frying or air frying. Easy peasy as the saying goes. I always serve my potato fingers up with a mayo dijon dipping sauce which makes the snack out of this world.
Give these tasty party potato fingers a try and let us know what you think.
Party Potato Fingers in a Jiffy
Every need a party food or snack? Our potato fingers are your answer. These tasty little treats are easy to prepare and your guests and family will just love them. Don't stop at a party treasure, however. They are great served up as a side dish with some steak, pork chops, or chicken. As one member said: "They are on of the most versatile snacks I have ever had."
Place the potatoes into some water and allow them to boil until they are fork tender. This should take about 15 minutes on medium high. Drain them and return them to the pot.
Add in the butter, and all the seasoning along with the flour and corn starch. Mash until well combined.
Using an ice cream scoop or tablespoon, scoop up some of the mixture and place it in the palm of your hand. Form it into a ball and place it on a flat surface. Roll it out into a finger shape and set aside on a baking sheet.I always spay some oil on my hands. This is totally optional though.
Place the fingers into the basket of an air fryer, spray with a bit of olive oil, and fry at 360 F or 190 C for about 15 minutes.
Serve your potato fingers with your favourite dipping sauce and enjoy.
- Amount Per Serving
- Calories 150kcal
- % Daily Value *
- Total Fat 14g22%
- Saturated Fat 2.5g13%
- Trans Fat 0.2g
- Cholesterol 25mg9%
- Sodium 220mg10%
- Potassium 520mg15%
- Total Carbohydrate 38g13%
- Dietary Fiber 3.5g15%
- Sugars 0.2g
- Protein 4g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. Nutritional values are a within reason estimate and my vary depending on several factors.
The seasoning is always optional. This is what I use, but feel free to use your own.
As mentioned, you can use rice flour instead of all purpose. That will give the mixture a bit more elasticity and body.
I just use white baking potatoes, but you can use the potato of your choice.