Smiley Fries -- The Sunday That Fed Seven and Filled the House Back Up

Memorial Day. Drove Wednesday.

Tyler finished his first year at SCC — he came home for the summer. Job at Freightliner again for the summer. Amber finishing her junior year this week. Coming home too.

Gayle had a hard Friday. Recovered Saturday.

Sunday: fried chicken. Seven at the table.

With Tyler home from SCC and Amber wrapping up her junior year, Sunday felt like the first real exhale in months — and after the hard Friday Gayle had, I wanted the table to feel easy and full of something warm. Fried chicken was the anchor, but I needed a side that would make the kids smile the second they saw it. These Smiley Fries did exactly that — seven plates cleared, zero leftovers, and for a little while the house felt whole again.

Smiley Fries

Prep Time: 25 min | Cook Time: 20 min | Total Time: 45 min | Servings: 7

Ingredients

• 2 1/2 lbs russet potatoes, peeled and cut into chunks
• 1/2 cup all-purpose flour, plus more for dusting
• 3 tablespoons cornstarch
• 1 1/4 teaspoons salt, divided
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon black pepper
• Vegetable oil, for frying (about 3 cups)
• Ketchup or dipping sauce, for serving

Instructions

1. Boil the potatoes. Place potato chunks in a large pot and cover with cold water. Add 1/2 teaspoon salt and bring to a boil. Cook 15–18 minutes until very tender, then drain thoroughly and allow steam to escape for 5 minutes.
2. Mash and mix the dough. Mash the potatoes until completely smooth with no lumps. Stir in flour, cornstarch, remaining 3/4 teaspoon salt, garlic powder, onion powder, and black pepper until a soft, pliable dough forms. If the dough feels sticky, add flour one tablespoon at a time.
3. Roll and cut. Lightly flour a clean surface and roll the dough out to about 1/4-inch thickness. Use a round cookie cutter (about 2 1/2 inches) to cut circles. Press two small holes for eyes and a curved slit for a smile into each round using a straw and the tip of a butter knife.
4. Chill the shapes. Place the cut shapes on a parchment-lined baking sheet and refrigerate for 15 minutes. This helps them hold their shape during frying.
5. Heat the oil. Pour vegetable oil into a heavy-bottomed pot or deep skillet to a depth of about 2 inches. Heat over medium-high heat to 350°F. Use a thermometer for best results.
6. Fry in batches. Working in batches of 6–8, carefully lower the smiley shapes into the hot oil. Fry 2–3 minutes per side until deep golden and crispy. Do not crowd the pot. Remove with a slotted spoon and drain on a paper towel–lined plate.
7. Season and serve. Sprinkle with a pinch of salt while still hot. Serve immediately alongside ketchup or your favorite dipping sauce.

Nutrition (per serving)

Calories: 210 | Protein: 4g | Fat: 7g | Carbs: 34g | Fiber: 2g | Sodium: 380mg