If you love crispy snacks that are easy to make and impossible to stop eating, these Easy Panko Potato Fingers are about to become your new favorite. They’re crunchy on the outside, soft and fluffy on the inside, and packed with simple flavors that everyone loves. Think of them as a cross between french fries and croquettes—only easier, and perfect for dipping in your favorite sauces.
Whether you’re hosting friends, planning a game night, or looking for a fun side dish the whole family will enjoy, these potato fingers tick every box. They use basic ingredients, can be baked or fried, and are ideal for freezing ahead of time so you always have a quick snack ready to go.
Why You’ll Love These Panko Potato Fingers
- Extra crispy coating thanks to panko breadcrumbs
- Soft, melt-in-your-mouth center made from seasoned mashed potatoes
- Budget-friendly and kid-approved – made from pantry staples
- Perfect finger food for parties, iftar, movie nights, or lunch boxes
- Bake or fry – choose the method that suits your mood
Ingredients
For the Potato Mixture
- 4 medium potatoes (about 700–800 g), peeled and cut into chunks
- 2 tablespoons cornstarch or potato starch
- 2 tablespoons grated Parmesan or hard cheese (optional but tasty)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder (or very finely grated onion)
- ½ teaspoon paprika or chili powder (adjust to taste)
- 2 tablespoons chopped fresh parsley or coriander
- Salt and black pepper, to taste
For the Coating
- ½ cup all-purpose flour
- 2 large eggs, beaten
- 1½ cups panko breadcrumbs
- ½ teaspoon salt
- ½ teaspoon paprika or smoked paprika
- 2 tablespoons vegetable oil (if baking)
For Frying or Baking
- Neutral oil for shallow or deep frying (sunflower, canola, etc.)
or - Extra vegetable oil spray/brush for baking
To Serve
- Ketchup
- Garlic mayo or aioli
- Sweet chili sauce
- Yogurt herb dip
Step-by-Step Instructions
1. Boil the Potatoes
- Add the peeled, chopped potatoes to a pot of cold, salted water.
- Bring to a boil, reduce to a simmer, and cook until the potatoes are very tender when pierced with a fork.
- Drain well, return to the warm pot, and let them sit for 2–3 minutes to steam off excess moisture.
2. Make the Potato Base
- Mash the potatoes until completely smooth (no chunks).
- Add cornstarch, Parmesan (if using), garlic powder, onion powder, paprika or chili, chopped herbs, salt, and pepper.
- Mix well with a spatula or your hands until everything is evenly combined and the mixture holds together.
- Taste and adjust seasoning—this is your chance to make them flavorful.
Tip: If the mixture feels sticky or too soft, add 1–2 extra tablespoons of cornstarch until it’s easy to shape.
3. Shape into Fingers
- Line a tray with parchment paper.
- Take a small amount of potato mixture (about 1½–2 tablespoons) and roll it between your hands into a log or “finger” shape. Aim for about 7–8 cm (3 inches) long.
- Place each shaped finger onto the tray.
- Once all are shaped, refrigerate the tray for at least 20–30 minutes. This helps them firm up and makes coating easier.
4. Prepare the Panko Coating
Set up a simple coating station with three shallow bowls:
- Bowl 1: Flour
- Bowl 2: Beaten eggs
- Bowl 3: Panko mixed with salt and paprika
Roll each chilled potato finger in:
- Flour – shake off excess
- Egg – let the excess drip off
- Panko – press gently so the crumbs stick all around
For extra crunch, you can double-coat: dip again in egg, then panko.
Place coated fingers back on the parchment-lined tray.
Cooking Options
You can fry for maximum crunch or bake/air fry for a lighter version.
Option 1: Deep or Shallow Frying
- Heat oil in a deep pan or skillet over medium-high heat (around 170–180°C / 340–355°F).
- Carefully add a few potato fingers at a time—do not overcrowd the pan.
- Fry until golden brown and crisp on all sides, about 3–4 minutes, turning occasionally.
- Remove with a slotted spoon and drain on paper towels.
- Sprinkle with a pinch of salt while still hot.
Option 2: Baking (Lighter Version)
- Preheat oven to 200°C / 400°F.
- Place coated potato fingers on a parchment-lined baking tray.
- Drizzle or brush lightly with oil, or spray generously with cooking spray.
- Bake for 18–22 minutes, turning halfway through, until crisp and golden.
- Broil for the last 1–2 minutes if you want extra color.
Option 3: Air Fryer
- Preheat air fryer to 190°C / 375°F.
- Arrange potato fingers in a single layer in the basket (work in batches if needed).
- Spray with oil and cook for 10–14 minutes, shaking halfway, until deeply golden and crunchy.
How to Serve Easy Panko Potato Fingers
These potato fingers are incredibly versatile. Here are some ideas:
- As a snack or appetizer – Serve hot with a dip trio: ketchup, garlic mayo, and sweet chili.
- As a side dish – Pair with grilled chicken, burgers, or roasted veggies.
- For kids’ lunch boxes – Bake them and pack with a yogurt dip.
- For parties and gatherings – Arrange them in a big platter with toothpicks and dipping bowls.
You can also sprinkle them with grated cheese, extra herbs, or a squeeze of lemon right before serving for even more flavor.
Variations and Flavor Ideas
Cheesy Core
Wrap the potato mixture around a small stick of mozzarella or cheddar before coating. When fried, you get a melty cheese center.
Spicy Version
Add extra chili powder, cayenne, or finely chopped jalapeños to the potato mixture for a fiery kick.
Herb & Garlic
Increase the fresh herbs (parsley, chives, coriander) and add extra garlic powder for a strong herby-garlic profile.
Curry Style
Mix curry powder and a pinch of turmeric into the potato mixture, and serve with a cooling yogurt dip.
Make-Ahead, Freezing & Reheating
One of the best things about these panko potato fingers is how well they fit into meal prep.
To Make Ahead (Fridge)
- Shape and coat the potato fingers.
- Store them uncooked on a tray, covered, in the fridge for up to 24 hours.
- Cook just before serving.
To Freeze (Uncooked)
- Place coated potato fingers on a tray in a single layer.
- Freeze until solid, then transfer to a freezer bag or container.
- Freeze for up to 2 months.
- Cook from frozen—just add a few extra minutes to the baking or frying time.
Reheating
- Oven: 180°C / 350°F for 8–10 minutes until hot and crisp again.
- Air fryer: 180°C / 350°F for 5–7 minutes.
- Avoid the microwave if you want to keep the crunch.
Tips for the Crispiest Panko Potato Fingers
- Use starchy or all-purpose potatoes (like russet or similar) if you want an extra fluffy interior.
- Make sure potatoes are well drained and slightly dried before mashing to avoid a wet mixture.
- Chill the shaped fingers before coating – this helps them hold their shape.
- Don’t overcrowd the pan when frying; the oil temperature will drop and they’ll absorb more oil.
- For baking, don’t skip the oil spray/brush – it’s key for a golden crust.
Easy Panko Potato Fingers (Printable Recipe)
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: About 20–24 potato fingers
Ingredients
Potato Mixture:
- 4 medium potatoes, peeled and chopped
- 2 tbsp cornstarch
- 2 tbsp grated Parmesan (optional)
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp paprika or chili powder
- 2 tbsp chopped fresh parsley or coriander
- Salt and black pepper, to taste
Coating:
- ½ cup all-purpose flour
- 2 large eggs, beaten
- 1½ cups panko breadcrumbs
- ½ tsp salt
- ½ tsp paprika
- Oil (for frying, baking, or air-frying)
Instructions
- Boil potatoes in salted water until very tender. Drain and let steam dry briefly.
- Mash potatoes until smooth. Stir in cornstarch, Parmesan (if using), garlic powder, onion powder, paprika, herbs, salt, and pepper. Mix until well combined.
- Shape the mixture into finger-like logs and place on a tray. Chill for 20–30 minutes.
- Set up three bowls: flour; beaten eggs; panko mixed with salt and paprika.
- Coat each potato finger in flour, then egg, then panko, pressing crumbs gently to stick.
- Fry in hot oil until golden and crisp, or bake/air fry until deeply golden, turning once.
- Drain on paper towels if fried. Serve hot with your favorite dipping sauces.
Crowd Pleaser
Loved by kids and adults.Crispy Panko Crusted Potato Fingers are the ultimate comfort snack with a golden crunchy exterior and soft flavorful potato interior. Whether baked or fried they’re irresistible from the first bite to the last.
