Baby Fries

Serves: 2
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If you’re all about the crunch when it comes to a chip, this is the recipe you need in your life. And how cute do baby fries sound? I don’t know if they have a proper name so I just made it up. They’re not all fluffy and soft, but they don’t need to be. These babies are deliciously crispy and should be made immediately.

You’re going to need a sharp knife if you want precision, as this is the recipe where your knife skills really come into play. To achieve the ultimate baby fry you want nice and thin linear strips, because the smaller the slice, the cuter the fry. But please take care of your fingers as a lot of concentration is involved and I do not want to be held accountable for trips to a&e hehe.

Serve up with my buttermilk chicken burger for that fakeaway feel or use them as a crispy crounchy topping on my cheesy potato pancakes. 

For those of you who are new to my page, I am spud obsessed hence why my page is mostly beige. I’m typically referred to as ‘that potato lady on TikTok’, so to not disappoint all the potato lovers who found their way here, below are some more chippy recipes for you to enjoy: 

  • Chunky chips 
  • Korean fries
  • Orange chips (an iconic West Midlands delicacy) 
  • Crispy chicken skin fries 
  • Sweet potato BBQ fries 
  • The perfect oven chips

Let me know if I’m missing any other recipes because there is always space for another chip recipe on this site!


metric imperial
  • 3 potatoes, peeled
  • 3 potatoes, peeled
  • Enough vegetable oil to cover the bottom of a frying pan, about an inch thick.
  • Enough vegetable oil to cover the bottom of a frying pan, about an inch thick.
  • Salt to season
  • Salt to season


  1. Get your spuds peeled.
  2. Cut your potatoes into slices. Get a bowl of cold water ready.
  3. With the slices cut, cut each potato slice into thin linear sticks to make thin baby fries. You might want a super sharp knife for these!
  4. Leave them in the water until you are ready to cook.
  5. Get your oil on a medium to high heat.
  6. Test the oils heat by putting in the tip of a fry into the oil. If it sizzles slightly, the oil is ready!
  7. Drain off your fries and carefully add around 2 handfuls into the pan. You don’t want the oil to be too hot because you want the potatoes to cook and crisp up - not instantly burn!
  8. Leave your fries to cook in the oil, turning occasionally until they are mostly golden. Try to avoid eating each batch immediately.
  9. Drain them off using a paper towel and season with salt.
  10. Then serve them up how ever you fancy! Lather them in ketchup, smoother in vinegar, dip into garlic mayo or go all posh and get some cheese dip on the go!!!