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Crispy Mashed Potato Fries Recipe

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4.5 from 85 reviews

Crispy Mashed Potato Fries are a delicious twist on classic French fries, made from smooth mashed potatoes mixed with parmesan cheese, parsley, and potato starch, then shaped into strips and deep-fried to golden perfection. Perfectly crispy on the outside and tender inside, these fries are an irresistible snack or side dish.

Ingredients

Main Ingredients

  • 500 gram / 1 lb potatoes, peeled and cut into equal size cubes
  • 1 teaspoon salt (for boiling, or as needed)
  • ⅓ cup parmesan cheese, freshly grated
  • ¼ teaspoon fresh ground black pepper, or to taste
  • 4 tablespoon potato starch
  • parsley leaves, fresh chopped
  • 1 tablespoon potato starch (for dusting)
  • oil for frying

Instructions

  1. Prepare the Potatoes: Peel and cut the potatoes into equal-sized cubes to ensure even cooking.
  2. Boil the Potatoes: Boil the potato cubes in salted water until they are fork tender, which usually takes about 10-15 minutes.
  3. Mash the Potatoes: Drain the cooked potatoes thoroughly and mash them until smooth and free of lumps.
  4. Mix Ingredients: Add ground black pepper, chopped parsley, freshly grated parmesan cheese, and potato starch to the mashed potatoes. Mix everything well to combine evenly.
  5. Shape the Dough: Divide the potato mixture into two portions. Shape each portion into a ball of dough.
  6. Roll and Cut: Lightly dust your work surface or rolling board with potato starch. Place each dough ball on the surface and roll it out into a ½-inch thick rectangle. Cut the rectangle into strips to form the fries.
  7. Deep Fry the Fries: Heat oil in a deep fryer or heavy-bottomed pan. Fry the potato strips in hot oil, turning them carefully with tongs, until they turn golden brown on all sides. This will take about 5-7 minutes per batch.
  8. Drain and Serve: Remove the fries from the oil and drain on a wire rack placed over paper towels or a baking sheet to catch excess oil. Serve hot, optionally sprinkled with additional grated parmesan cheese.

Notes

  • Make sure potatoes are dry before mashing to prevent sogginess.
  • Potato starch helps to bind the fries and creates a crispy texture.
  • You can use any neutral oil with a high smoke point for frying, like vegetable or canola oil.
  • Do not overcrowd the pan while frying to maintain oil temperature and crispness.
  • For a gluten-free version, verify that the potato starch and other ingredients are certified gluten-free.

Find it online: https://ameliameals.com/crispy-mashed-potato-fries-recipe/