Raspatat Recipe (Raspat Style Dutch Fries)
Last updated on October 13th, 2026
Raspat is the fries recipe you get from a Dutch chip stand, not a fast food chain: thick-cut, with a shattering crust and a soft, almost mash-like centre. That texture comes from one ingredient most homemade fries skip entirely: potato starch. My classic fast-food style fries take a different route to crispiness. Get that part right and you’ve got fries crispier than anything you’ll fry from a bag of pre-cut potatoes.
What Makes Raspat Fries Different From Regular Fries
What makes Raspat fries stand out is how customisable they are. Because you’re shaping mashed potato rather than cutting a raw potato, you can make them any shape or length you like: short and stubby for a snack, long and thin for a side dish, whatever suits the occasion. Dunk them in a pot of tangy tartar sauce with capers.
The starch is doing the real work here: corn or potato starch is what gives Raspat fries their crisp shell on the outside while keeping the inside soft and fluffy. Frying in a high-quality fat like beef tallow or duck fat adds a savoury depth that a neutral oil can’t match. And because the mash can be made ahead and held in the fridge until you’re ready to fry, this fries recipe is genuinely useful for feeding a crowd, not just a solo snack. It’s the same make-ahead idea behind my crispy polenta fries.
Get the texture right and these fries do the impressing for you: crisp on the outside, soft in the middle, and shaped exactly how you want them. This is one fries recipe worth having in your repertoire. Serve them with my garlicky blender aioli for dipping.
How To Stop Your Raspatat Falling Apart When Frying
- Raspatat works best with floury potato varieties, like Maris Piper or Russet. They break down into a dry, fluffy mash that holds together once the starch is in.
- Cook the potatoes starting from cold water, this helps not to get lumpy mash.
- Always allow them to steam off and dry a little after boiling, this also helps with not getting lumpy mash.
- If your potato mix is falling apart when frying in the oil its down to four things or a combination of these four things –
1. The oil is too cold: pull the potato out and let the oil come back up to temperature before trying again.
2. The potato mix is too warm: give it more time in the fridge.
3. There’s too much water in the mash: usually from overcooking the potatoes or not letting them steam-dry long enough after boiling. It’s the same steam-drying step I use in my roast potato method. Fix it by tightening up those two steps, or simply add a little more corn or potato starch.
4. The mix doesn’t have enough starch: different potato varieties naturally contain different amounts, so treat the starch quantity as a variable and adjust up or down as needed.
Frequently Asked Questions
What’s the best potato for Raspat fries?
Go for a floury variety like Maris Piper or Russet. They give the dry, fluffy mash that holds together best once the starch is mixed in.
Can I use only potato starch or only corn starch?
Yes, either works on its own: the starch is what binds the mash and gives the fries their crisp shell, so you don’t need both.
Why did my fries fall apart when frying?
It’s usually one of four things: the oil is too cold, the potato mix is too warm, there’s too much water left in the mash from boiling, or the mix simply needs more starch. Chilling the mix for longer and letting it steam-dry properly after boiling fixes most cases.
Can I air-fry these instead of deep frying?
You can, though they won’t get quite the same deep-fried crust. Spray the sliced pieces lightly with oil and air-fry at around 200c, shaking the basket halfway through.
Can I make the potato mixture ahead of time?
Yes, that’s one of the advantages of this recipe. Spread and chill the mash a day ahead, then slice and fry just before serving.
Raspatat Recipe (Raspat Style Dutch Fries)
Equipment
- Colander
- Mixing bowl / Bowl
- Deep fryer / Deep pan
- Chef’s knife
- Chopping board
- Vegetable peeler
- Thermometer / Probe
- Saucepan
- Plate / Tray
- Serving plate / Platter
- Potato masher
- Slotted spoon / Spider
Ingredients
- 2 potatoes see Tips & Tricks
- 25 G / 1oz corn or potato starch
- Salt
- Cooking oil
Instructions
- Peel and cut potatoes into evenly sized pieces.
- Cook the potatoes in salted water until soft and mashable.
- Drain the potatoes and leave to steam dry for 5 minutes.
- Mash the potatoes until smooth and add the corn starch or potato starch and mix well.
- Lightly grease a square or rectangular tray or plate and spread the potato mix onto it until you have an even layer an chill for at least 30 minutes or until the mash has firmed up.
- Slice the potato mix into evenly sized pieces, shorter pieces are easier to handle.
- Fry the potato mix at 150c 300f until golden brown.
- Drain onto paper towel and lightly season with salt.
Video
Nutrition
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