Crispy Mashed Potato Fries (Printable)

Golden, crispy exterior with fluffy seasoned mashed potato inside. Baked or fried to perfection.

# 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 (if frying)

→ Optional Garnishes

10 - Chopped fresh parsley
11 - Grated Parmesan cheese

# How to Make It:

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 Tips:

01 -
  • They transform humble leftovers into something that feels like a restaurant appetizer
  • The seasoning blend makes them addictive on their own, no dipping sauce required
  • You can bake or fry them depending on your mood and kitchen tolerance for oil splatter
02 -
  • The mixture must be completely cool before shaping, otherwise the fries will droop and lose their form in the oven
  • Cornstarch is your friend if the mash feels too sticky to handle—dust lightly before shaping
  • Don't overcrowd the baking sheet or fryer, or the fries will steam instead of crisp
03 -
  • Use a star tip for piping—it creates more surface area for extra crispy edges
  • The egg is non negotiable, I tried skipping it once and the fries completely fell apart

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