Crispy Mashed Potato Fries
This delightful twist on traditional fries combines the comfort of mashed potatoes with the satisfying crunch of crispy fries. Perfect as a snack or a side dish.
Equipment
- 1 large pot
- 1 potato masher or ricer
- 1 baking sheet
- 1 parchment paper
- 1 mixing bowl
- 1 fork or spatula
- 1 oven
Ingredients
- 2 pounds russet potatoes
- ¼ cup milk
- ¼ cup butter
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika optional
- ½ cup breadcrumbs or panko
- to taste cooking spray or olive oil for drizzling
Instructions
- Peel the russet potatoes and cut them into large chunks. Place them in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil over medium-high heat.
- Once boiling, reduce the heat and simmer the potatoes until fork-tender, about 15-20 minutes.
- Drain the potatoes and let them cool for a few minutes. Transfer them to a mixing bowl.
- Add milk, butter, salt, pepper, garlic powder, and paprika (if using) to the potatoes. Mash or rice the potatoes until smooth and well combined. Let the mixture cool slightly.
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Scoop the mashed potato mixture and shape it into fry-like strips. Place them evenly spaced on the prepared baking sheet.
- Sprinkle breadcrumbs or panko over the top of each fry. Spray lightly with cooking spray or drizzle with olive oil for extra crispiness.
- Bake in the preheated oven for about 20-25 minutes, flipping halfway through until the fries are golden brown and crispy.
- Remove from the oven and let cool for a few minutes before serving.
Notes
Feel free to add herbs or cheese to the mashed potato mixture for added flavor.
Serve with your favorite dipping sauces like ketchup, ranch, or garlic aioli.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for the best texture.