wash the agria potatoes thoroughly and slice them 1–2mm thick, then soak them in fresh water to remove any excess starch. heat the vegetable oil to 175–180°c and carefully fry the potato slices until they turn golden and crispy, keeping a close eye on timing and temperature to achieve the perfect crunch. once fried, immediately toss the hot crisps in the spice mix, which includes dashi powder, paprika, cayenne, garlic powder, coriander seeds, black pepper, cumin seeds, salt, and vinegar powder. serve straight away to preserve maximum crunch and flavour. 

agria potatoes, vegetable oil, dashi powder, paprika, cayenne powder, garlic powder, coriander seeds, black pepper, cumin seeds, salt, vinegar powder, msg (natural flavour enhancer)

agria potatoes are beloved across europe for their yellow colour and robust flavour, peaking in autumn. the secret to these crisps is patience, oil at the perfect temperature, and a generous shake of spice. the crisps are light, crunchy, and full of bold, layered flavours — a snack that keeps customers coming back for more.