I used to fail at making this crispy potato patties recipe every single time, because I always boiled the potatoes first. The result was mushy, watery, and fell apart the moment it hit hot oil. After trying Mrs. Culinary’s method, I realized the secret wasn’t in the seasoning at all — it was in how the potatoes were cooked.
The potatoes aren’t boiled or steamed. They’re deep-fried whole, skin on, until golden brown. This keeps the moisture content much lower, so once mashed and shaped, the mixture stays firm instead of crumbling apart. If you’d like to compare techniques, I also have a classic potato patties recipe using a different method worth trying.
Why You Should Try This Recipe
- Frying the potatoes whole gives a firmer texture that holds up to a second round of frying.
- The ingredient list is short and likely already sitting in your pantry.
- Sautéing the aromatics first deepens the flavor and removes any raw onion sharpness.
Ingredients & Substitutions
Potatoes are the star ingredient that determines the final texture. Choose firmer, starchy potatoes rather than watery varieties. Celery leaves can be swapped for fresh cilantro if you prefer a sharper aroma.
- 500 g / 1.1 lb potatoes — pick ones with firm skin, avoid any with sprouts.
- Shallots and garlic — can be swapped for finely chopped yellow onion for a milder flavor.
- Stock powder — swap for mushroom stock for a vegetarian version.
- Eggs — act as the crispy outer coating, not as a binder, since the potato mixture is already firm enough.
Success Tips & Troubleshooting
Most failures happen because the potatoes are boiled first. The absorbed water makes the mixture soft and prone to breaking apart in hot oil. Frying the potatoes whole instead removes excess moisture from the start, giving a sturdier final texture.
When sautéing the shallot-garlic paste, keep the heat at medium. Aromatics burn quickly on high heat, and that bitterness will carry through the entire batch. Stir constantly until it smells fragrant and turns lightly golden, not dark brown.
The patties are done once the egg coating turns golden brown and feels crisp against a spatula. Since the potato filling is already fully cooked, you’re really just waiting on the egg layer.
How to Make Crispy Potato Patties
Wash the potatoes well without peeling, then deep-fry them whole in preheated oil over medium heat. This step takes a bit longer since the potatoes stay whole, so make sure the inside is fully tender before removing them, not just the skin turning brown.
While the potatoes cook, blend the shallots and garlic into a paste. Sauté it briefly in the leftover oil, watching closely — once it turns lightly golden and smells fragrant, remove it right away to avoid burning.
Once the potatoes are done, peel them while still hot. This matters because hot potatoes mash far more easily than cooled ones. Mash with a potato masher or mortar until broken down, but keep some texture rather than a smooth puree.
Mix in the sautéed paste, chopped celery leaves, stock powder, salt, and pepper. Stir well, then taste — this is the best point to adjust the seasoning before shaping.
Shape the mixture into evenly sized flat rounds so they cook at the same rate. Beat the eggs thoroughly, then dip each patty fully into the egg until coated.
Fry in hot oil over medium heat. Since the filling is already cooked, the main thing to watch for is the egg coating turning golden brown. Remove and drain on a wire rack to keep the crust crisp.
Serving & Storage
These patties taste best warm, served alongside steamed rice and a sweet soy dipping sauce. They also work well as a crunchy side for soups like soto or sop.
To store leftovers, let them cool to room temperature, then keep them in an airtight container in the fridge for up to 2 days. Reheat by pan-frying briefly or using an air fryer to keep the crust crisp — avoid the microwave, as it turns the coating soft.
Crispy Indonesian Potato Patties (Perkedel Kentang)
Ingredients
Equipment
Method
- Deep-fry the whole, unpeeled potatoes in hot oil over medium heat until the skin turns golden brown and the inside is tender.
- While waiting, blend or pound the shallots and garlic into a paste.
- Briefly sauté the paste in the remaining oil over medium heat, stirring constantly, until fragrant and lightly browned.
- Remove the potatoes and peel them while still hot, then mash coarsely (not too smooth).
- Mix in the sautéed paste, chopped celery leaves, stock powder, salt, and pepper. Taste and adjust seasoning.
- Shape the mixture into evenly sized flat rounds.
- Beat the eggs and dip each patty fully into the beaten egg.
- Fry in hot oil over medium heat until the egg coating turns golden brown. Remove and drain.
Video
Notes
Mash the potatoes while still hot for an easier, smoother texture.
Sauté the aromatics over medium heat with constant stirring to avoid burning.
Don’t overfry the coated patties — the filling is already cooked, so you’re only waiting for the egg to brown.
Optional: drizzle a little extra beaten egg over the patties while frying for an extra crispy crust.
This recipe proves that one small detail — how the potatoes are cooked — can make or break the final texture. Give it a try, and hopefully your kitchen stays a little cleaner without patties falling apart in the pan.
Frequently Asked Question (Q&A)
Frying whole potatoes keeps the moisture content lower than boiling or steaming, which gives the final mixture a firmer texture that holds together better during the second fry.
No. The potatoes are fried whole with the skin on, then peeled while still hot for easier mashing.
Depending on size, it usually takes about 10-15 minutes over medium heat until the inside is tender when pierced.
Yes, celery leaves can be swapped for cilantro or chopped green onion without changing the final texture.
The eggs form the crispy outer coating rather than acting as a binder, since the potato mixture is already firm enough on its own.
Since the potato filling is pre-cooked, doneness is simply judged by the egg coating turning golden brown and feeling crisp.
Yes, simply swap the stock powder for a mushroom-based stock to keep it savory without animal ingredients aside from the egg coating.