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Le Chaudron recipe

Smiley pommes terre

Homemade smiley potato faces

⏱ 30 minServes 4Easy320 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

  • 1.5 kg (3.3 lb)starchy potatoes (Bintje or russet)starchy
  • 100 g (3½ oz)potato starch
  • 60 g (2 oz)unsalted butter
  • 1whole egg
  • 1 pinchnutmeg
  • 500 ml (2 cups)neutral vegetable oilfor frying
  • 200 g (7 oz)ketchupfor serving
  • 200 g (7 oz)mayonnaisefor serving
  • 1 tspsweet paprika
  • 1 tspfleur de sel (flaky sea salt)
  • 1 tspfreshly ground pepper
  • 1.5 kg (3.3 lb) starchy potatoes (Bintje or russet) starchy
  • 100 g (3½ oz) potato starch
  • 60 g (2 oz) unsalted butter
  • 1 whole egg
  • 1 pinch nutmeg
  • 500 ml (2 cups) neutral vegetable oil for frying
  • 200 g (7 oz) ketchup for serving
  • 200 g (7 oz) mayonnaise for serving
  • 1 tsp sweet paprika
  • 1 tsp fleur de sel (flaky sea salt)
  • 1 tsp freshly ground pepper
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large saucepan for the potatoes1 large deep skillet or deep fryer1 cooking thermometer1 potato ricer1 smiley cutter (or a round cutter + small cutters for the eyes and mouth)1 sheet of parchment paperpaper towelsChef’s knifeBlack peppercorns

03 — Method

  1. SMILEY POTATO FACES are a kids' menu favorite. This homemade version makes little round potato cakes with smiling faces.
  2. Peel the 1.5 kg (3⅓ lb) potatoes and cut into large 4 cm (1½ in) chunks. A starchy variety is ESSENTIAL for the right texture.
  3. Boil the potatoes 25 minutes in a large pot of salted water until a knife slides through with no resistance. Drain well and return them to the empty pot over low heat for 2 minutes to dry out.
  4. Mash the still-hot potatoes with a potato masher (never a blender, which makes them gluey).
  5. Into the hot mash, stir 60 g (4 tbsp) cubed butter, the potato starch, 1 egg, a pinch of grated nutmeg, fleur de sel and pepper. Beat with a wooden spoon until you have a smooth, firm dough.
  6. Spread the dough on a lightly floured surface into an even rectangle 1.5 cm (⅝ in) thick, so the shapes hold up in the fryer.
  7. Cut out with a smiley cutter (or a 5 cm / 2 in round, then make 2 small holes for eyes and a curved mouth with a toothpick). Set on parchment. You'll get about 25-30.
  8. Heat the neutral oil in the large deep skillet or fryer to exactly 170°C (340°F), checking with a thermometer. Fry in batches, 3 minutes per side, until golden. Drain on paper towels and sprinkle with sweet paprika and fleur de sel. Serve.

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CategoryMain dishes