Description
Crispy mashed potato fries bring classic comfort to potato lovers seeking a delightful twist on traditional french fries. Homemade goodness combines creamy potato interior with golden-brown exterior, creating an irresistible side dish you’ll crave again and again.
Ingredients
Scale
- 500 g / 1 lb potatoes, peeled and cut into equal-sized cubes
- 4 tbsps potato starch
- 1 tbsp potato starch (for dusting)
- 1/3 cup fresh grated parmesan cheese
- 1/4 tsp fresh ground black pepper (or to taste)
- 1 tsp salt (for boiling)
- Fresh parsley leaves, chopped
- Oil for frying (sunflower, peanut, or canola oil recommended)
- Additional grated parmesan cheese for serving
- Fresh herbs such as thyme or rosemary for extra flavor
- Various dipping sauces like aioli, ketchup, or spicy mayo
Instructions
- Submerge peeled and cubed potatoes in salted water, cooking until fork-tender, approximately 15 minutes.
- Thoroughly drain potatoes and transform into a silky, lump-free mashed consistency using a potato masher or rigor.
- Incorporate grated parmesan, freshly cracked black pepper, and potato starch, blending until a cohesive mixture forms.
- Craft uniform potato fry shapes by carefully molding the mixture, then delicately coat each piece with an additional dusting of potato starch.
- Prepare oil in a deep fryer or heavy-bottomed pot, heating to precisely 350°F (175°C), ensuring optimal temperature for crispy exterior.
- Carefully lower potato fries into hot oil, working in small batches to maintain oil temperature and prevent overcrowding.
- Fry until exterior transforms into a rich golden-brown color and develops a crisp, crunchy texture, approximately 3-4 minutes.
- Extract fries using a slotted spoon, allowing excess oil to drain on absorbent paper towels.
- Plate immediately while piping hot, garnishing with fresh chopped parsley and an optional sprinkle of extra parmesan cheese.
- Serve alongside preferred dipping sauces for an enhanced culinary experience.
Notes
- Choose starchy potatoes like Russet or Yukon Gold for the best crispy texture and smooth mashing.
- Pat the mashed potato mixture completely dry before shaping to ensure maximum crispiness when frying.
- Allow potato fries to rest for 10-15 minutes after shaping to help them hold their structure during frying.
- Use a thermometer to maintain consistent oil temperature, preventing soggy or burnt exterior.
- For a gluten-free version, replace potato starch with cornstarch or arrowroot powder.
- Try additional seasonings like garlic powder, paprika, or dried herbs to enhance flavor profile.
- Bake as an alternative to frying by placing shaped fries on a parchment-lined baking sheet at 425F for 25-30 minutes, flipping halfway through.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Snacks, Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 180 kcal
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 5 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 3.2 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 7 mg