Enjoy these Hidden Heart Fries with Anchovy Garlic Melt, where a simple fry transforms into a gourmet snack with a buttery, salty center.
Author:Douaa
Prep Time:25 minutes
Total Time:25 minutes
Yield:About 16–20 fries 1x
Category:Appetizer
Method:Frying
Cuisine:International
Diet:Vegetarian
Ingredients
Scale
For the Stuffed Fries
4 large starchy potatoes (like Russets or Bintjes)
1 liter neutral oil (sunflower or canola), for frying
Salt flakes, for serving
Optional: fine cornmeal for dusting
For the Anchovy-Garlic Butter
80g room temperature unsalted butter
5 anchovy fillets, mashed to a paste
1 garlic clove, grated
1 tbsp finely chopped flat-leaf parsley
Cracked black pepper
Optional: lemon zest or tiny splash of white wine vinegar
Instructions
Anchovy Butter: In a small bowl, combine butter, anchovies, garlic, parsley, and pepper. Mash until smooth. Chill in the fridge or freeze until firm.
Shape the Fries: Peel potatoes and cut them into chunky fry shapes. Use a thin apple corer or straw to carefully remove the center of each.
Fill: Roll the butter into small logs. Press or pipe a piece into each fry cavity. Optionally seal both ends with small bits of potato. Freeze briefly (20–30 min) to keep the butter solid during frying.
First Fry: Heat oil to 150°C. Fry the fries for 5 minutes until soft but not browned. Let cool on paper towels.
Second Fry: Heat oil to 190°C. Fry again until deeply golden and crisp, 3–4 minutes.
Serve hot, sprinkled with flaky salt and extra herbs if desired. Serve as-is or with a lemony aioli dip.