Crispy Mashed Potato Fries
These crispy mashed potato fries are golden on the outside and soft in the middle, made with mashed potatoes, garlic, flour, cornstarch, and spring onions for a fun and flavorful side or snack.
Ingredients
- 450 g Russet potatoes peeled, cut, and boiled until fork-tender
- 9 cloves garlic minced
- 20 g unsalted butter
- 100 ml water
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 40 g flour
- 80 g cornstarch
- 40 g spring onions chopped
Instructions
- Peel the potatoes and cut them into even pieces. Add them to a pot of water and boil for about 20 minutes, or until fork-tender. Drain well, then transfer to a large bowl and mash until smooth. Set aside.
- In a medium pan, melt the butter over low to medium heat. Add the minced garlic and cook for about 1 minute, just until fragrant. Pour in the water, season with salt and black pepper, and stir well to combine the flavors.
- Stir in the flour and cook for about 2 minutes, mixing constantly until it forms a thick, dough-like paste. Add the mashed potatoes and stir until everything blends together smoothly, then turn off the heat. Mix in the cornstarch and chopped spring onions until fully incorporated.
- Transfer the mixture onto a wooden board and roll it out to about 1 cm (½ inch) thick. Trim the edges to form a neat 20 × 20 cm (7.9 × 7.9 inch) square. Cut the square in half, then slice into sticks about 1.5 cm (0.6 inch) wide. Gently roll each stick to smooth the sides and arrange them on a sheet of parchment paper.
- Heat the oil in a deep pan over medium-high heat. Fry the sticks in batches until they turn golden and crisp. Remove with a slotted spoon, drain on paper towels, and serve hot.
Notes
Mash Until Smooth: I like to mash the potatoes carefully so the fries stay creamy inside and don’t turn lumpy.
Cook the Flour Well: I always give the flour a full 2 minutes of cooking; it makes the dough taste richer and removes that raw flour flavor.
Shape With Care: Rolling the mixture evenly keeps the sticks uniform, so they fry up crisp at the same time.
Fry in Batches: I prefer frying a few at a time to avoid crowding; it keeps the oil hot and the fries extra crunchy.
Nutrition
Calories: 249kcal | Carbohydrates: 49g | Protein: 4g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 595mg | Potassium: 544mg | Fiber: 3g | Sugar: 1g | Vitamin A: 229IU | Vitamin C: 26mg | Calcium: 38mg | Iron: 2mg