Recipe
Mashed Potato Fries
Crispy potato fries made from smooth mash, mature Cheddar and a little garlic, with air-fryer, oven and shallow-fry options.
Ingredients
Method
20 mins prep15 mins cook35 mins total
Boil the potatoes in salted water for 15–18 minutes until completely tender. Drain thoroughly and return them to the hot pan for 1–2 minutes, then mash until smooth.
Mix in the butter, Cheddar, cornflour, egg yolk, garlic granules, paprika, salt and pepper. Add milk only if the mixture feels unusually dry.
Press the mixture into a 1.5cm-thick rectangle on baking paper and chill for 30 minutes. Cut into chunky fries and dust lightly with cornflour.
Air fryer: cook at 200°C for 12–15 minutes, turning carefully halfway, until crisp and golden. For the oven, bake at 220°C / 200°C fan for 18–22 minutes.
Serve immediately while the fries are crisp outside and hot and fluffy inside.
Notes
Dry mash is essential. Watery mashed potato makes the fries difficult to shape and more likely to fall apart.
Chill the shaped potato before cutting so the fries are easier to handle.
About this recipe
These mashed potato fries turn smooth, fluffy mash into crisp, golden fingers with a soft, cheesy centre. They are especially good in the air fryer, but the same mixture also works in the oven or a shallow frying pan.
Use leftover mash when you have it, chill the shaped mixture until firm, then cook the fries until the outside is deeply golden and the middle is hot.
