Think you’ve had all the varieties of fries that exist? Think again, because you probably haven’t tried these crispy Mashed Potato Fries!
As a connoisseur of fries of all types, I have my favorites. I love those lightly-floured or battered fries you often find at fried chicken restaurants and the crinkle-cut fries that most people get from the freezer aisle. How are they so good!? I love zucchini fries, sweet potato fries, and rutabaga fries.
But among the varieties of regular white potato fries, one stands out to me as being a little different—and perhaps, a little better—than the rest. That’s the elusive and rare mashed potato fry. They’re rare because they take a few extra steps of prep and some chilling time, and they’re a bit fragile when they go in the fryer, so they’re hard to find at a restaurant. You’ll likely have to make these babies yourself, but they’re worth it!
This mashed potato fries recipe will seamlessly guide you through the process. At the end, you’ll have a pile of these beautiful fries with a very crispy outside and a smooth, dense interior. Dip them in your favorite French fry sauce, aioli, or just simple ketchup.
Are Mashed Potato Fries Healthy?
This recipe is mostly russet potatoes, and russet potatoes alone are fairly healthy. They’re low in fat, full of potassium, and have small amounts of other nutrients, such as vitamins C and K, fiber, phosphorus, and magnesium. The egg coating adds a bit of protein and healthy fats, too. However, the flour and breadcrumbs that add to the crispy coating also add to the caloric count, and the oil involved in deep-frying definitely adds a lot of fat to these fries in the end. If you are avoiding deep-fried foods, you may want to skip this recipe, or try a light spraying of oil and air-fry them instead.
The good news is that this recipe is vegetarian and dairy-free, so you can make these fries (in moderation) a healthy part of quite a few different dietary styles.
Keep The Mashed Potatoes Basic
The key to making mashed potato fries that don’t fall apart is keeping the mashed potatoes as basic as possible. What I mean by that is, don’t be tempted to make your favorite mashed potatoes here! If you add things like butter, sour cream, milk, cheese, or any other delicious mashed potato additives to the mixture at the beginning, your potatoes won’t have the right texture to hold up as fries. I know it’s hard to hold back when you’re making mashed potatoes, but resist the temptation!
How Do I Store Leftovers?
Let the leftover fries cool completely, then transfer them to an airtight container or Ziploc bag and store in the fridge for 3-4 days. To reheat them, use the oven or air fryer to have the best chance at getting the crispy exterior back! You can also freeze these fries in a freezer-safe container for up to 3 months, but keep in mind that the texture could change a bit when you thaw them.
Serving Suggestions
My favorite way to serve mashed potato fries is alongside fried fish. Since you already have the fryer going anyway, whip up some Fried Catfish or Beer-Battered Fish for the main protein. If you’d rather only have one item on your plate deep-fried, try this Crispy Air-Fried Fish instead.
If you’re making these fries as part of a snack tray for a game day or other fun occasion, you’ll want to serve them with a nice dipping sauce. I love these fries dipped in Creamy Chipotle Sauce, Lemon Aioli, or my personal favorite: plain old ketchup!
Recipe
Ingredients
- 2 pounds large russet potatoes approximately 4 potatoes
- Salt and pepper to taste
- ½ cup all-purpose flour
- 2 large eggs beaten
- ½ cup breadcrumbs
- Oil for deep-frying
Instructions
- Peel the potatoes and cut into large cubes. Keep them submerged in cold water to prevent browning.
- Boil a large pot of salted water and cook the potatoes until fork-tender, about 15-20 minutes. Drain and rinse with cool water.
- Mash the potatoes until smooth, seasoning with salt and pepper. The mixture should be stiff and hold together.
- Spread the mashed potatoes on a foil-lined jelly roll pan to a thickness of about ¾-inch. Chill in the refrigerator for at least 1 hour.
- Cut the chilled potato layer into fries. Carefully separate them, ensuring they do not break.
- Prepare three bowls with flour, beaten eggs, and breadcrumbs, respectively. Season each lightly with salt.
- Heat oil in a deep-fryer as per the manufacturer's instructions. Prepare a wire rack with paper towels underneath.
- Coat the fries in flour, dip in eggs, and then cover with breadcrumbs. Fry in batches until golden brown, about 2-3 minutes. Transfer to a wire rack.
- Season with additional salt while hot and serve with your favorite dipping sauce.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
Leave a Comment