Crisp on the outside, irresistibly light and creamy on the inside. These mashed potato fries are the best way to use up any leftover mash from the night before!
4 large (approx 2 lbs) Russet potatoes
½ cup all purpose flour
2 large eggs, beaten
½ cup bread crumbs
Prep Time: 15min | Cook Time: 30min
Peel the potatoes and cut into large cubes. Keep peeled and chopped potatoes in cold water as you work.
Boil a large pot of salted water and add the potatoes. Boil until the potatoes are fork tender, approximately 15 – 20 minutes. Remove the potatoes from the boiling water and rinse in cool water. Allow to drain of all water.
Mash the potatoes well until they are smooth, adding salt and pepper to taste. The potatoes should also be quite stiff and easily stick together when pressed.
Cover a jelly roll pan with aluminum foil and spread the mashed potatoes on the pan into a layer that is about 2 centimeters thick. It should not completely cover the pan. Cover and chill in the refrigerator for at least an hour.
Cut use a sharp knife to cut out the fries. Gently pull them apart, being careful to not break them.
Place the flour, eggs, and bread crumbs into three separate bowls. Lightly salt each of the bowls.
Heat oil in a deep fryer according to manufacturer instructions. Place layers of paper towels under a wire rack.
Working in batches, dip the fries in the flour, then the beaten eggs, and finally the bread crumbs in that order. Fry them for about 2 – 3 minutes, or until golden brown. Transfer the fries to the wire rack.
Top with more salt while they are still hot, and serve hot with a dipping sauce of your choice!
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