Mashed Potato Fries Recipe
- 500g Potatoes
- 2/3 cup (80g) Cheddar cheese, shredded
- 1 teaspoon Salt
- 1/4 teaspoon Pepper
- 2 Garlic cloves, crushed
- 1/2 cup (60g) cup Cornstarch
- Oregano/Parsley/Coriander or any fresh/dried herbs of your choice (optional)
- Peel and cut potatoes into small chunks.
- Fill a large pot with water, add 1 teaspoon of salt. Add potatoes and bring to a boil. Cook until fork tender, about 20 minutes.
- Drain and transfer to a large bowl, add salt, pepper, oregano, crushed garlic and shredded cheese. Mash the potatoes into smooth puree. Add cornstarch and mix/mash.
- Transfer into a piping bag fitted with a round tip and pipe into long strips (on a cutting board or a parchment paper).
- If you don’t have a piping bag, you also can divide the mixture into small balls and roll then into a strips.
- In a wide pan heat oil to 350F (180C).
- Fry mashed potato strips until golden brown. Transfer to paper towels to drain excess oil.
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Can the mixture be frozen and used later please
ReplyThat's how i usually do it.
ReplyI flattened out the potato mixture and put it in the freezer. After firming, I cut it into strips and fried it. But the fries fall apart, the potato keeps oozing out. What am I doing wrong? Do I add more cornstarch?
ReplyI have the same problem. Absolute fail
ReplyI experimented with this a bit last night; after you cut your sticks keep them in the freezer between batches, a flour coating helps but will make your oil super messy, and your stovetop burner can never go below medium otherwise they will fall apart. Today's experiment is going to be with an egg wash and flour combo. I imagine an egg wash, then flour, then egg wash into panko would work better since the final product is pretty oily but I'm broke 😅 Best of luck
ReplyI recommend using your hands to roll and shape them so they stay together while cooking. I did have a few that started falling apart and oozing the 'batter', but used tongs to gently press them back together. Also, I added a little All Purpose Flour to the ingredients (about half of a 1/4 cup). Hope this helps because it will be worth it! So yummy!
ReplyIf you steam the potatoes they will have less moisture and won’t come apart.
ReplyABSOLUTE FAIL!!! Do not, and i mean do not, make this recipe. Instead of ending up with some nice crispy fries, i ended up with a burnt potato mess!! The mash was turned into a glue, which when i tried to fry it, it fell APART all over my pan! It was an absolute nightmare to wash. Do not make this recipe. You will only end up with less food and a mess to clean up! - DENISHA ANNE DEQUAVIOUS, COMPTON
ReplyThis also happened to me, nightmare to clean up and disappointed kids
ReplyI recommend using your hands to roll and shape them so they stay together while cooking. I did have a few that started falling apart and oozing the 'batter', but used tongs to gently press them back together. Also, I added a little All Purpose Flour to the ingredients (about half of a 1/4 cup). Be sure to cook on Med-low and to make sure the oil is hot before cooking. They will burn easily if it's too high. Hope this helps because it will be worth it! So yummy!
ReplyI wondered why you seemed so angry with the caps and exclamation points until I saw your name. Figured out why you just don't know how to act right. You can discourage people from making the recipe with less harsh wording. Look at the responses to your remark seem are from civilized people.
ReplyMade 2 batches as directed and they were good. Took the second batch and mixed half flour and half CS, rolled them in Panko and it added the crunch I like. Do not know what the other 2 are talking about them falling apart, maybe they added to much cheese or had potatoes to wet... My were firm and held to gether well. I shaped mor like tater tots looked like potato-toes
ReplyThis recipe is perfect!
ReplyMy sister made this and it was awesome. I'm making this now.
ReplyTHE SECRET IS TO FREEZE THE MASH BEFORE FRYING IT. This step was skipped from the recipe. I placed it on parchment paper and cut it into squares. The I froze it for 1 hour and this make them hard so it allows it to fry from the outside before it gets too gooey. I also whipped some egg whites and added some bread crumbs after I took it out of the freezer, and then fried it. They came out amazing! Hope this helps!
ReplyI ground up some Bombay mix and used it as breadcrumbs delicious
ReplyMine turned out perfect
ReplyThe recipe is so simple to follow. It works perfectly. My kids love this mashed potato fries. Note: Never add flour and egg, it will make it messy to work with.
ReplyI had the same bitter experience with this concoction. I'll be giving this site a wide berth in future
ReplyI've been making this for years. Except, being from New Mexico, I add Hatch green chili to the mashed potatoes. Also, I substitute half of the corn starch for flour. These were good enough to win me a competition at the 1994 - New Mexico state fair. Try it with green chili, you'll be loved by all.
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