Crispy Mashed Potato Fries (Printable)

Golden exterior, fluffy interior fries made from seasoned mashed potatoes, baked or fried until perfectly crisp.

# 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

→ Optional Garnishes

10 - Chopped fresh parsley
11 - Grated Parmesan cheese

# Directions:

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 -
  • Transforms humble leftovers into something that feels like a treat from a restaurant
  • The inside stays impossibly fluffy while the outside develops this shatteringly crisp shell that everyone fights over
02 -
  • Cooling the mashed potatoes before adding the egg is non-negotiable, otherwise you will end up with scrambled bits in your potato mixture
  • The cornstarch dust mentioned in the notes creates an extra crispy layer that really elevates these from good to incredible
03 -
  • Russet potatoes work best here because their high starch content creates that fluffy interior we want
  • A light dusting of cornstarch before cooking creates the most impressive crispy exterior

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