Crispy Mashed Potato Fries (Printable Version)
Golden, crispy fries made from seasoned mashed potatoes - fluffy inside, perfectly crisp outside.
# What You Need:
→ Potatoes
01 - 2.2 lbs russet potatoes, peeled and cut into chunks
→ Dairy & Eggs
02 - 1/4 cup whole milk
03 - 2 tbsp unsalted butter
04 - 1 large egg
→ Seasonings
05 - 1 tsp garlic powder
06 - 1 tsp onion powder
07 - 1/2 tsp smoked paprika
08 - Salt and freshly ground black pepper to taste
→ For Frying
09 - 2 cups vegetable oil
→ Optional Garnishes
10 - Chopped fresh parsley
11 - Grated Parmesan cheese
# How To Make:
01 - Bring a large pot of salted water to a boil. Add the potatoes and cook for 15-18 minutes, or until fork-tender.
02 - Drain the potatoes well. Return to the pot and mash until smooth.
03 - Stir in the butter and milk until fully incorporated. Season with garlic powder, onion powder, smoked paprika, salt, and pepper. Let the mash cool for 10 minutes.
04 - Add the egg to the cooled mashed potatoes and mix thoroughly.
05 - Transfer the mixture to a piping bag fitted with a large star tip, or shape by hand into fry-like sticks.
06 - For baking: Preheat oven to 425°F. Line a baking sheet with parchment paper. Pipe or arrange the mashed potato sticks onto the sheet. Lightly brush with oil. Bake for 20-25 minutes, turning halfway, until golden and crisp. For frying: Heat vegetable oil in a deep pot to 350°F. Carefully lower the shaped potato fries in batches. Fry for 2-3 minutes or until golden and crispy. Drain on paper towels.
07 - Serve hot, garnished with parsley or Parmesan if desired.
# Expert Advice:
01 -
- Theyre somehow fluffy inside like perfect mashed potatoes but crispy outside like the best fries youve ever had
- The seasoning gets mixed right into the potatoes so every bite is flavorful not just the coating
- You can make the mashed potato mixture ahead of time and fry them fresh when guests arrive
02 -
- The mashed potato mixture must be completely cool before adding the egg or the egg might start to cook from the residual heat and create scrambled bits in your smooth mash
- When frying, dont overcrowd the pot because this drops the oil temperature dramatically and results in soggy greasy fries instead of crispy ones
- Letting the shaped fries chill in the refrigerator for 30 minutes before cooking helps them hold their shape much better during the cooking process
03 -
- If you dont have a piping bag, fill a large zip top bag with the potato mixture and snip off one corner to pipe the fries
- A light dusting of cornstarch on the shaped fries before cooking creates an extra crispy shell that really elevates the texture