Crispy Garlic Butter Potato Triangles

Quick Overview

These golden potato triangles give you maximum crunch on the outside and fluffy mashed potato goodness on the inside. They are the ultimate fast party snack that comes together in just ten minutes using leftover mashed potatoes or instant flakes.

• Prep time: 5 minutes
• Cook time: 5 minutes
• Servings: 4 (makes about 12 triangles)

Ingredients

• 2 cups cold mashed potatoes (thick consistency)
• 1/2 cup cornstarch
• 1/2 cup shredded cheddar cheese
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon fine salt
• 1/4 teaspoon black pepper
• 2 tablespoons finely chopped fresh parsley
• Oil for shallow frying (vegetable or canola)

How to Make Crispy Garlic Butter Potato Triangles

1. Add the cold mashed potatoes, cornstarch, shredded cheddar, garlic powder, onion powder, salt, black pepper, and chopped parsley into a large mixing bowl.
2. Mix everything together with a spatula or clean hands until a smooth, firm dough forms without any visible dry starch.
3. Transfer the potato dough onto a sheet of parchment paper and press it down with your hands into a flat rectangle about 1/2-inch thick.
4. Slice the rectangle down the center lengthwise, then cut diagonally across to form 12 uniform triangles.
5. Heat 1/4 inch of oil in a wide skillet over medium-high heat until it shimmers (around 350°F or 175°C).
6. Carefully slide six potato triangles into the hot oil using a spatula, leaving space between each piece.
7. Fry for 2 to 3 minutes on the first side until deep golden brown, then flip and fry for another 2 minutes.
8. Remove the triangles with a slotted spoon and drain them on a wire rack lined with paper towels.
9. Repeat the frying process with the remaining triangles and serve immediately while hot.

Pro Tip

Never use warm or freshly boiled potatoes for this recipe, or the dough will absorb too much oil and break apart in the pan. Always chill your mashed potatoes in the fridge for at least an hour so the starch locks together tightly before frying.

Serving & Storage

Serve these hot straight from the skillet alongside cool sour cream, spicy ketchup, or garlic mayo. They pair perfectly with cold beverages or as a side dish for burgers. Store leftovers in an airtight container in the fridge for up to three days and reheat them in an air fryer or oven at 375°F (190°C) for five minutes to restore the crispiness.

FAQs

Can I make potato triangles without cornstarch?

Yes, you can substitute cornstarch with equal amounts of potato starch or all-purpose flour, though cornstarch provides the crunchiest exterior.

Can I freeze these potato triangles before frying?

Yes, lay the shaped, unfried triangles on a baking sheet to freeze solid for one hour, then transfer them to a freezer bag for up to two months. Fry them directly from frozen, adding one extra minute to the cooking time.

Why did my potato triangles break apart in the oil?

The potato mixture was likely too wet or the oil was not hot enough. Adding an extra tablespoon of cornstarch and ensuring your oil is fully heated before frying will prevent them from falling apart.