Easy Potato Noodles – Chewy 50-Minute Comfort Dish

There is a particular quiet that settles over a kitchen when potatoes are boiling. Steam fogs the window. The light goes soft and amber. You stand there, waiting, and somehow the whole day slows down with you.

These potato noodles are born from that quiet. Just potatoes, a little starch, an egg – pressed and rolled into strands that turn glossy and tender in a pan of garlic butter. No pasta machine. No fuss.

I first made them on a grey afternoon when the cupboard held little more than potatoes. They came out chewy, golden at the edges, and my family ate them straight from the skillet. I have made them that way ever since.

About the Ingredients

2 pounds (900g) russet or Yukon Gold potatoes, peeled and cut into 1-inch chunks

Russets give the fluffiest, lightest dough; Yukon Golds bring a buttery richness. If you only have waxy red potatoes, add 2 extra tablespoons of starch to compensate for their higher moisture.

1 1/2 cups (180g) potato starch, plus more for dusting

Potato starch is what makes these noodles chewy rather than crumbly. Cornstarch works in a pinch, but the texture will be slightly softer and less springy.

1 large egg, lightly beaten

The egg binds the dough and adds richness. For an egg-free version, swap in 3 tablespoons of warm potato cooking water and knead a little longer.

1 teaspoon fine sea salt, plus more for the boiling water

Fine sea salt dissolves evenly into the warm potatoes. If using table salt, reduce to 3/4 teaspoon since its crystals are sharper and saltier.

3 tablespoons unsalted butter, for the skillet

Butter browns into a nutty, golden base that clings to every strand. Olive oil works, but you will lose that toasted, almost hazelnut depth.

4 cloves garlic, thinly sliced

Fresh garlic turns sweet and mellow in the butter. Jarred minced garlic is fine in a hurry – use 1 heaping teaspoon and add it a moment later so it does not burn.

1/4 teaspoon freshly cracked black pepper

Crack it just before it hits the pan; the oils are still alive and floral. White pepper gives a gentler, more uniform heat if you prefer.

2 tablespoons chopped fresh parsley, plus more to serve

Parsley lifts the richness with a green, clean edge. Chives or thinly sliced scallion greens are lovely stand-ins.

1/3 cup (35g) finely grated Parmesan, for serving

Parmesan melts into a salty, savory veil over the hot noodles. Pecorino is sharper and bolder; skip it entirely for a dairy-free plate.

Tips & Tricks

Dry the potatoes well

after boiling, let them steam-dry in the colander for 5 minutes, then mash while still hot – wet potatoes demand more starch and turn the noodles gluey.

Knead while warm

the dough is most cooperative at body temperature, so shape it before it cools. If it stiffens, a 10-second microwave pulse brings it back.

Do not crowd the skillet

cook the noodles in a single layer so they brown instead of steam. Work in two batches if your pan is small, keeping the first warm in a low oven.

Step-by-Step Instructions

1. Boil the potatoes

Cover the potatoes with cold water by 1 inch, add 1 tablespoon salt, and boil at 212F (100C) for 15 to 18 minutes, until a knife slides in with no resistance. Drain and let them steam-dry for 5 minutes.

2. Mash while hot

Rice or mash the potatoes until completely smooth – any lumps will tear the dough. Spread them on a plate for 3 minutes to release excess steam.

3. Form the dough

In a bowl, combine the warm potatoes, egg, 1 teaspoon salt, and 1 cup of the potato starch. Knead with your hands until a soft, slightly tacky dough forms, adding the remaining starch a tablespoon at a time as needed.

4. Roll the ropes

Lightly dust your counter with potato starch. Pinch off handfuls of dough and roll each into a 1/2-inch rope, then cut into 2-inch lengths. You should have about 60 noodles.

5. Boil the noodles

Bring a large pot of salted water to a rolling boil at 212F (100C). Drop in the noodles in batches and cook for 2 to 3 minutes; they are done when they float to the surface and feel springy, not slippery.

6. Scoop and drain

Lift the noodles out with a spider or slotted spoon onto a lightly oiled sheet pan. Reserve 1/4 cup of the cooking water for the sauce.

7. Brown the garlic butter

Melt the butter in a large skillet over medium heat at 350F (175C). Add the garlic and cook for 60 to 90 seconds, until fragrant and pale gold – never brown, or it will taste bitter.

8. Toss and serve

Add the noodles and pepper to the skillet, tossing gently for 3 to 4 minutes until the edges turn golden and the butter bubbles at the pan's rim. Loosen with a splash of cooking water, then fold in the parsley and Parmesan. Serve at once.

Delicious Variations

Tomato Cream

simmer 1 cup crushed tomatoes with 1/2 cup cream in the skillet before adding the noodles for a rosy, velvety finish.

Crispy Chili Oil

swap the butter for 3 tablespoons chili crisp and finish with scallions for a glossy, gently fiery bowl.

Mushroom Herb

brown 8 ounces sliced mushrooms in the butter first, then add thyme and the noodles for a deep, earthy version.

How to Store Easy Potato Noodles

Frequently Asked Questions

Make these easy potato noodles on a slow evening, when the light is low and the kitchen smells of butter and garlic. They ask for so little and give back so much. If you try them, I would love to hear how your table received them.

Easy Potato Noodles

Easy Potato Noodles turn humble potatoes into pillowy, chewy strands tossed in garlic butter – a cozy, budget-friendly dinner ready in under an hour.

★★★★½ 4.8 (243 ratings)

15 minPrep time35 minCook time6Servings285 kcalCalories

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🧂 Ingredients

• 2 pounds (900g) russet or Yukon Gold potatoes, peeled and cut into 1-inch chunks
• 1 1/2 cups (180g) potato starch, plus more for dusting
• 1 large egg, lightly beaten
• 1 teaspoon fine sea salt, plus more for the boiling water
• 3 tablespoons unsalted butter, for the skillet
• 4 cloves garlic, thinly sliced
• 1/4 teaspoon freshly cracked black pepper
• 2 tablespoons chopped fresh parsley, plus more to serve
• 1/3 cup (35g) finely grated Parmesan, for serving

📋 Instructions

1. 1Boil the potatoes — Cover the potatoes with cold water by 1 inch, add 1 tablespoon salt, and boil at 212F (100C) for 15 to 18 minutes, until a knife slides in with no resistance. Drain and let them steam-dry for 5 minutes.
2. 2Mash while hot — Rice or mash the potatoes until completely smooth – any lumps will tear the dough. Spread them on a plate for 3 minutes to release excess steam.
3. 3Form the dough — In a bowl, combine the warm potatoes, egg, 1 teaspoon salt, and 1 cup of the potato starch. Knead with your hands until a soft, slightly tacky dough forms, adding the remaining starch a tablespoon at a time as needed.
4. 4Roll the ropes — Lightly dust your counter with potato starch. Pinch off handfuls of dough and roll each into a 1/2-inch rope, then cut into 2-inch lengths. You should have about 60 noodles.
5. 5Boil the noodles — Bring a large pot of salted water to a rolling boil at 212F (100C). Drop in the noodles in batches and cook for 2 to 3 minutes; they are done when they float to the surface and feel springy, not slippery.
6. 6Scoop and drain — Lift the noodles out with a spider or slotted spoon onto a lightly oiled sheet pan. Reserve 1/4 cup of the cooking water for the sauce.
7. 7Brown the garlic butter — Melt the butter in a large skillet over medium heat at 350F (175C). Add the garlic and cook for 60 to 90 seconds, until fragrant and pale gold – never brown, or it will taste bitter.
8. 8Toss and serve — Add the noodles and pepper to the skillet, tossing gently for 3 to 4 minutes until the edges turn golden and the butter bubbles at the pan's rim. Loosen with a splash of cooking water, then fold in the parsley and Parmesan. Serve at once.

👨‍🍳 Chef's Note: The dough is forgiving, so trust your hands over the clock – if it feels tacky, add starch; if it cracks, add a teaspoon of warm water.

Servings: 6

Cuisine: Eastern European

Course: Main Course

Nutrition (per serving): 285 kcal · 12g protein · 22g carbs · 9g fat

Written by Ingrid Sørensen

Ingrid explores Scandinavian minimalist design and slow living. She writes about creating calm, functional spaces with fewer, better things.