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Straw Potatoes or Crispy Matchstick Potatoes

Straw potatoes or matchstick potatoes are a delicious crispy side dish, they cook in minutes and just need a good whack of salt and pepper.

These delicious crispy potato bites are not just for dinner either, they make a corking movie night snack too, just add your favourite dip!

Overhead straw or matchstick potatoes served in a bowl with tomato ketchup.

Crispy Fried Matchstick Potato Chips

Given that my website is named after the Hungarian colloquial word for potatoes… yes my site is called spud, it should be no surprise that I have a few potato recipes knocking around.

Whether it is fancy fondant potatoes, Parmentier potatoes or Indian influenced aloo methi, I cook with them a lot!

But as a Brit, there is a special place in my foodie heart for frying spuds!

These crispy straw potato chips, which are also known as matchstick potatoes join other favourites like proper chip shop chips and crispy fried potatoes.

These are super quick to cook and they are gloriously crispy, and they are just as good as a side as they are as a snack.

Straw or matchstick potatoes served with mushroom stroganoff.

Frequently Asked Questions

What type of potatoes should I use?

Because we are soaking them it does not make a huge amount of difference. However, you should make sure that you use a large single potato rather than lots of little potatoes.

Do I have to soak the potatoes?

For me, yes! Soaking them removes lots of the starch, this means super crisp potatoes really quickly, it also stops them clumping together.

Do I have to use a mandolin?

No, but it will make your life an awful lot easier! I have a mandolin that will cut the potatoes into an even 2mm matchstick which is ideal.

If yours only cuts strips, slice the potatoes into a 2mm “wafer”, then hand slice them into matchsticks.

If you are cutting by hand it is important to ensure that you cut the potatoes evenly in order for them to cook evenly.

Can I use other seasonings?

Oh gosh yes. Go wild and crazy and match the seasoning with whatever you are serving them with!

Think garam masala, cajun seasoning, paprika, Italian seasoning, celery salt, the world really is your oyster, knock yourself out!

Over head pan fried Barnsley chop with port lamb sauce, straw potatoes and minted peas.

Serving Suggestions

As I have mentioned above, these straw potatoes make for a wonderful snack. But for me, they come alive as a side dish!

I have them pictured above with my vegan mushroom stroganoff and a pan-fried lamb Barnsley chop.

Fried potatoes work so well with any stroganoff and I regularly serve these with both my beef stroganoff and pork stroganoff.

They are great finger food and as a result, they sit wonderfully with burgers. You could sprinkle a bit of jerk seasoning on them and serve them with my jerk chicken burger or some Thai flavourings and serve them with my fantastic fish burger!

I’m really fond of sprinkling these with toasted garam masala and serving them with my salmon tikka.

Or simply drop them on the side of a plate with perfectly cooked rump steak and some mushrooms, surf and turf or even a bacon chop!

Easy vegan mushroom stroganoff served with pickles and matchstick potatoes.

Equipment Used

I only mention specific brands of equipment if I think they make a material difference to a recipe. If you have any questions feel free to ask them in the comments section below the recipe.

  • Stovetop.
  • Weighing scales and or measuring cups and spoons.
  • Chopping board.
  • Kitchen knife.
  • Mandolin, this is optional and replaces the two items above. It is the best way to get perfect potatoes. If your mandolin does not come with a guard buy a safety glove!
  • Tea towel and or kitchen paper.
  • Deep fat fryer or a high sided 30cm or 12″ frying pan.
  • Slotted spoon.
Crispy fried straw or matchstick potatoes served with tomato ketchup.
Yield: 2 Servings

Straw Potatoes Recipe

Prep Time: 5 minutes
Cook Time: 10 minutes
Soaking Time: 20 minutes
Total Time: 35 minutes

Crispy fried straw potatoes aka matchstick potatoes, whether you have them as a snack or a side these simple spuds will become a firm favourite.


  • 300g (∼2 Cups) Potatoes
  • ½-⅔ Tsp Coarse Sea Salt
  • ½ Tsp Freshly Ground Black Pepper
  • Cooking Oil for Frying


  1. Peel the potatoes and then slice into thin matchstick shapes. If you have a mandolin this is easy and takes minutes, but please ensure that you use the guard!
  2. Place the sliced potatoes in a large bowl of cold water and allow them to soak for 20 minutes.
  3. If you are using a deep fat fryer heat the oil to 170°C or 340°F. If you are using a high sided frying pan, heat 1cm of oil to 170°C or 340°F, but ensure your frying pan is slab-sided and at least 3-4cm deep.
  4. Before you fry dry the potatoes thoroughly on a clean tea towel.
  5. If you are using a deep fat fryer you can fry this amount of potatoes in one go, and they should be cooked until crisp and golden, which will take 4-5 minutes. If you are frying in a pan then you will need to cook in two batches. Use a slotted spoon to turn over the potatoes in a frying pan every minute or so, again they will take 4-5 minutes to cook.
  6. Remove the potatoes and place them on kitchen paper to soak up any excess oil and season them with salt and pepper immediately.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 350Total Fat: 24gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 0mgSodium: 597mgCarbohydrates: 32gFiber: 3gSugar: 2gProtein: 4g

Calorific details are provided by a third-party application and are to be used as indicative figures only.

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!


Monday 11th of April 2022

Vegan mushroom stroganoff and a lamb chop😱!

Brian Jones

Monday 11th of April 2022

Food, like life, is all about variety ;)

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