Name: Crispy Mashed Potato Fries
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 cups cold mashed potatoes (unsweetened, plain or lightly seasoned); 1/3 cup flour (all-purpose or gluten-free); 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 tablespoon nutritional yeast (optional for cheesy flavor); Oil for frying or spray for baking/air frying

Golden and crispy on the outside, soft and fluffy on the inside—these mashed potato fries are a game-changing twist on traditional fries. I make them anytime I’ve got leftover mashed potatoes hanging around, and they always turn out irresistible. Whether I fry, bake, or air-fry them, these fries hit that sweet spot between comfort food and clever kitchen hack.

Why You’ll Love This Recipe

I love how this recipe transforms simple mashed potatoes into something that tastes like it took way more effort. These fries are crispy, snackable, and full of flavor thanks to a few pantry staples. They’re gluten-free and vegan friendly, and I can even make them oil-free if I’m baking or air-frying. Plus, the kids devour them every time—which is a win on its own.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups cold mashed potatoes (unsweetened, plain or lightly seasoned)

1/3 cup flour (all-purpose or gluten-free)

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon black pepper

1/2 teaspoon salt

1 tablespoon nutritional yeast (optional for cheesy flavor)

Oil for frying or spray for baking/air frying

Directions

I start by mixing the mashed potatoes, flour, garlic powder, onion powder, salt, pepper, and nutritional yeast (if using) in a large bowl until a soft dough forms.

Then, I roll out the dough on parchment paper to about 1/2 inch thick.

Using a knife or pizza cutter, I slice the dough into fry-shaped strips.

For frying: I heat oil in a deep pan over medium-high heat. Once hot, I fry the strips in batches for 2–3 minutes per side until they’re golden and crispy. After frying, I drain them on paper towels.

For baking: I preheat the oven to 425°F (220°C), lay the fries on a parchment-lined baking sheet, spray with oil, and bake for 20–25 minutes, flipping halfway through.

For air frying: I preheat the air fryer to 400°F (200°C), arrange the fries in a single layer, spray with oil, and cook for 10–15 minutes, shaking halfway.

I serve them hot with ketchup, vegan mayo, or whatever dip I’m craving.

Servings and timing

Servings: 4

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Calories: Approximately 160 kcal per serving

Variations

I sometimes add finely chopped herbs like chives or parsley into the dough for an herby kick.

For a cheesy version, I use more nutritional yeast or even vegan cheese shreds.

I love adding a pinch of smoked paprika or chili flakes for a spicy twist.

To keep them completely oil-free, I skip the spray altogether when baking or air frying—just keep an eye on them so they don’t dry out.

Storage/Reheating

If I have leftovers (which is rare), I store them in an airtight container in the fridge for up to 3 days. To reheat, I pop them back into the oven or air fryer at 375°F (190°C) for about 5–7 minutes until they’re crispy again. I avoid microwaving since it makes them soggy.

Related Recipes:

Parmesan Zucchini Fries

FAQs

How do I make sure the fries hold their shape while cooking?

I make sure my mashed potatoes are cold and not too wet. If the dough feels sticky, I add a little more flour until it’s workable.

Can I make the dough ahead of time?

Yes, I often make the dough a day in advance and keep it wrapped in the fridge. When I’m ready, I just roll it out and cook.

What kind of potatoes work best for this recipe?

I prefer using starchy potatoes like Russets or Yukon Golds—they give a fluffier texture and hold together well.

Can I freeze these mashed potato fries?

Absolutely. I freeze them after cutting but before cooking. I lay them flat on a baking sheet to freeze individually, then transfer to a bag. When I’m ready, I cook them straight from frozen—no thawing needed.

Do I need to peel the potatoes before making the mashed base?

Not necessarily. If I already made mashed potatoes with skins on, I still use them in this recipe. The texture might be a bit more rustic, but I like it that way.

Conclusion

These crispy mashed potato fries are my go-to when I want something comforting yet easy. They turn leftovers into a snack or side dish that everyone loves. Whether I fry them for ultimate crispiness or bake them for a lighter bite, they always deliver that perfect mix of golden crunch and fluffy center.

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