Crispy Mashed Potato Fries (Print View)
Golden exterior, fluffy interior potato sticks made from seasoned mash. Quick to prepare and endlessly customizable.
# What You'll 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 (if frying)
→ 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 Suggestions:
01 -
- They turn humble leftovers into something that feels like restaurant food
- The texture contrast between crispy outside and fluffy inside is absolutely addictive
02 -
- Completely cooling the mash before adding the egg prevents scrambling and ensures proper binding
- Uniform thickness across all fries guarantees even cooking regardless of your chosen method
03 -
- A light dusting of cornstarch before cooking creates an extra crispy shell without affecting the interior texture
- Line your cooling rack with paper towels to drain excess oil without losing that crucial crunch