Crispy Mashed Potato Fries

The smell of these frying reminds me of my roommate Sarah in college, who would rescue leftover mashed potatoes from our frat parties and turn them into something magical. We would crowd into our tiny kitchen at midnight, taking turns piping the potato mixture while someone else manned the stove. Those late night experiments became legendary, and honestly this version has only gotten better with time.

Last summer I made these for a neighborhood block party and watched a six year old who claimed to hate potatoes eat nine of them. His mom asked for the recipe on the spot, and now our group chat is full of photos of everyone's attempts. Something about familiar flavors presented in this playful way just makes people happy.

Ingredients

• Potatoes: Russets work best here because their high starch content creates the fluffiest mash, which means lighter, crispier fries that don't get dense or gummy
• Whole milk and butter: Adding fat to the mash before shaping is crucial, it helps the fries hold together and contributes to that golden exterior
• One large egg: This acts as a binder, keeping your fries from falling apart during cooking and adding richness
• Garlic and onion powder: These dissolve into the mash better than fresh garlic would, giving you consistent seasoning throughout every bite
• Smoked paprika: Provides a subtle depth and gorgeous color while hinting at barbecue flavors
• Vegetable oil: Neutral oil lets the potato flavors shine while achieving that restaurant style crunch we are all after

Instructions

Prepare your potato base:

Boil the peeled chunks in salted water until they surrender completely to a fork, then drain thoroughly because any excess water will make your fries soggy later

Create a smooth mash:

Mash until absolutely no lumps remain, then stir in the butter and milk until everything is incorporated and silky smooth

Season and cool:

Mix in the garlic powder, onion powder, smoked paprika, salt and pepper, then let the mixture cool for 10 minutes so the egg does not cook when you add it

Add the binder:

Beat in the egg until completely combined, which will give your fries structure and help them hold their shape beautifully

Shape your fries:

Either use a piping bag with a large star tip for those gorgeous ridges or form them by hand into uniform sticks, keeping them roughly the same size for even cooking

Choose your cooking method:

Bake at 220°C for 20 to 25 minutes, turning halfway, or fry in oil heated to 180°C for 2 to 3 minutes until they are deep golden and audibly crunchy

Finish and serve:

Let them drain for just a moment on paper towels, then sprinkle with parsley or Parmesan while they are still hot so it clings perfectly

Save

My dad, who is normally suspicious of anything he deems unnecessarily complicated food, tried these once and immediately asked if they could become a regular Thanksgiving side dish. Now he texts me updates every time he experiments with different seasonings, and his Cajun version has actually become a family favorite.

Making Them Ahead

You can prepare the mashed potato mixture up to 24 hours in advance and store it in the refrigerator. In fact, letting it rest overnight makes it easier to shape because the starches firm up slightly. Just bring it to room temperature for about 30 minutes before piping or forming into fry shapes.

Baking Versus Frying

Baking produces a lighter result that is genuinely crispy while being significantly less hands on, but frying gives you that irresistible crunch and golden color that is hard to achieve any other way. Both methods work beautifully, so choose based on your comfort level with hot oil and how much time you have.

Serving Suggestions

These are spectacular on their own but become something else entirely when paired with the right dipping sauce. A garlic aioli, spicy ketchup, or even a simple herb buttermilk dip can turn them from a side dish into the star of the meal.

• Try adding shredded cheddar or chopped bacon to the mash for a loaded baked potato flavor
• A light dusting of cornstarch before cooking creates an extra crispy shell
• Keep them warm in a 200°C oven if you are frying multiple batches

Save

Whether you are feeding picky eaters or food lovers, these have a way of disappearing almost as soon as they hit the table.

Recipe FAQs

→ Can I use leftover mashed potatoes for these fries?

Absolutely. Leftover mashed potatoes work wonderfully—just ensure they're cold and firm enough to hold their shape when piping or forming into sticks.

→ What's the secret to getting them really crispy?

The egg helps bind the mixture, while cooling the mash before shaping is crucial. For extra crunch, lightly dust the shaped fries with cornstarch before baking or frying.

→ Do I need a piping bag to make these?

Not at all. While a star-tip piping bag creates that classic fry shape, you can simply roll the mixture into cylinders by hand or press it into a pan and cut into strips.

→ Which method yields better results—baking or frying?

Frying produces the crispiest exterior with that classic crunch. Baking at 220°C (425°F) still delivers excellent results with less oil and easier cleanup—just flip halfway through cooking.

→ How long do these stay crispy after cooking?

They're best served immediately while hot and crispy. If you need to keep them warm, place them in a single layer on a baking sheet in a low oven, but they'll soften over time.

→ Can I freeze these before cooking?

Yes. Shape and freeze the raw fries on a baking sheet until solid, then transfer to a freezer bag. Cook from frozen, adding a few extra minutes to the cooking time.