Crispy Mashed Potato Fries

 

Ingredients 

• 500 gram / 1 lb potatoes peeled and cut into equal size cubes
• 1 teaspoon salt for boiling or as needed
• ⅓ cup parmesan cheese fresh grated
• ¼ teaspoon fresh ground black pepper or to taste
• 4 tablespoon potato starch
• parsley leaves fresh chopped
• 1 tablespoon potato starch for dusting
• oil for frying

Instructions

• Peel and cut the potatoes into equal-sized cubes.
• Boil the potatoes in salted water until fork tender.
• Drain the potatoes and mash until no lumps are left.
• Add ground black pepper, parsley, grated cheese, and potato starch. Mix everything well.
• Divide the potato mixture into two portions and shape each into a ball of dough.
• Dust a little potato starch on the work surface or a rolling board, place each dough ball, roll it out to a ½-inch thick rectangle, and cut it into strips.
• Deep-fry the potato strips in hot oil, turning with tongs until they turn golden brown on all sides, doing it in batches for 5-7 minutes.
• Drain the fried mashed potato sticks on a wire rack over a paper towel or baking sheet.
• Serve hot, sprinkled with grated parmesan if desired.

Notes

• Don't overcook the potatoes or let them be too soft.
• Adjust the seasoning of the mashed potatoes to suit your taste preferences.
• Before forming the potato sticks, you can chill the mashed potatoes in the refrigerator for easier handling.
• Avoid cutting the fries too thin, as they may become too delicate and break when frying!
• When frying, use an oil with a high smoke point like sunflower, peanut or canola oil for optimal results.
• Ensure the oil is hot enough before you start frying.
• Fry the potato sticks in batches, ensuring not to overcrowd the pan to prevent a drastic drop in oil temperature.
• Drain the fried mashed potato sticks on a wire rack over a paper towel or baking sheet to avoid sogginess from steam.